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From; http://en.wikipedia.org/wiki/Induction_cooker
"Small stand-alone induction cookers are relatively inexpensive, priced from around US$20."
which I recommend, and
"For frying on an induction hob, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. The sole of the pan will be either a steel plate pressed into the aluminum, or a layer of stainless steel over the aluminum. The high thermal conductivity of aluminum pans makes the temperature more uniform across the pan. Stainless frying pans with an aluminum base will not have the same temperature at their sides as an aluminum sided pan will have. Cast iron frying pans work well with induction hobs but the material is not as good a thermal conductor as aluminum.
When boiling water, the water spreads the heat and prevents hot spots. For products such as sauces, it is important that at least the base of the pan incorporates a good heat conducting material such as aluminum to spread the heat evenly across the base. For really delicate products such as thick sauces, a pan with aluminum throughout is better, since the heat flows up the sides through the aluminum, allowing the chef to heat the sauce rapidly but evenly.
The reason aluminum or copper does not work on an induction stove is because of the materials' permeability and resistivity.[2] Aluminum or copper cookware is more conductive than steel, and the skin depth in these materials is larger since they are non-magnetic. The current flows in a thicker layer in the metal and so encounters less resistance and produces less heat. The induction cooker will not work efficiently with such pots.
Cooktop manufacturers prohibit the use of aluminum foil in contact with an induction cooktop
The heat that can be produced in a pot is a function of the surface resistance. A higher surface resistance produces more heat for similar currents. This is a "figure of merit" that can be used to rank the suitability of a material for induction heating. The surface resistance in a thick metal conductor is proportional to the resistivity divided by the skin depth. Where the thickness is less than the skin depth, the actual thickness can be used to calculate surface resistance."
Note from me - many induction hobs will not work with most stainless steel. Loads of variables between the hobs too, from manufacturing tolerances, loop design and energy supply to the firmware installed(some not upgradeable). Copper and nickel are excellent metals for various cooking pans - but won't work on induction! And what about those dishes traditionally, practically and qualitatively started and/or finished on the hob but cooked in the oven?
All in all a 'limiting' technology, the opposite of what I believe "real shaving" to be.
Loads here that require prior knowledge I'm afraid.
love'n'joy
Lloyd
"Small stand-alone induction cookers are relatively inexpensive, priced from around US$20."
which I recommend, and
"For frying on an induction hob, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. The sole of the pan will be either a steel plate pressed into the aluminum, or a layer of stainless steel over the aluminum. The high thermal conductivity of aluminum pans makes the temperature more uniform across the pan. Stainless frying pans with an aluminum base will not have the same temperature at their sides as an aluminum sided pan will have. Cast iron frying pans work well with induction hobs but the material is not as good a thermal conductor as aluminum.
When boiling water, the water spreads the heat and prevents hot spots. For products such as sauces, it is important that at least the base of the pan incorporates a good heat conducting material such as aluminum to spread the heat evenly across the base. For really delicate products such as thick sauces, a pan with aluminum throughout is better, since the heat flows up the sides through the aluminum, allowing the chef to heat the sauce rapidly but evenly.
The reason aluminum or copper does not work on an induction stove is because of the materials' permeability and resistivity.[2] Aluminum or copper cookware is more conductive than steel, and the skin depth in these materials is larger since they are non-magnetic. The current flows in a thicker layer in the metal and so encounters less resistance and produces less heat. The induction cooker will not work efficiently with such pots.
Cooktop manufacturers prohibit the use of aluminum foil in contact with an induction cooktop
The heat that can be produced in a pot is a function of the surface resistance. A higher surface resistance produces more heat for similar currents. This is a "figure of merit" that can be used to rank the suitability of a material for induction heating. The surface resistance in a thick metal conductor is proportional to the resistivity divided by the skin depth. Where the thickness is less than the skin depth, the actual thickness can be used to calculate surface resistance."
Note from me - many induction hobs will not work with most stainless steel. Loads of variables between the hobs too, from manufacturing tolerances, loop design and energy supply to the firmware installed(some not upgradeable). Copper and nickel are excellent metals for various cooking pans - but won't work on induction! And what about those dishes traditionally, practically and qualitatively started and/or finished on the hob but cooked in the oven?
All in all a 'limiting' technology, the opposite of what I believe "real shaving" to be.
Loads here that require prior knowledge I'm afraid.
love'n'joy
Lloyd