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The principle of induction cooker
Aug 29,2025
The surface of the induction cooker is made of heat-resistant ceramic plates. Alternating current passes through the coils below the ceramic plates to generate a magnetic field. When the magnetic field lines in the magnetic field pass through the bottom of iron pots, stainless steel pots, etc., eddy currents are generated, causing the bottom of the pot to quickly heat up and achieve the purpose of heating food. The stove top is a high-strength, impact resistant ceramic flat plate (crystalline glass), which is equipped with high-frequency induction heating coils (i.e. excitation coils), high-frequency power conversion devices, and corresponding control systems under the table. A flat bottomed cooking pot is placed on top of the table. The working process is as follows: AC power is converted into DC power through a rectifier, and then converted into high-frequency AC power that exceeds the audio frequency through a high-frequency power conversion device. The high-frequency AC power is applied to a flat hollow spiral induction heating coil, generating a high-frequency alternating magnetic field. The magnetic field lines penetrate the ceramic tabletop of the stove and act on the metal pot. In the cooking pot, there is a strong eddy current generated by electromagnetic induction. When the eddy current overcomes the internal resistance of the pot and flows, it completes the conversion of electrical energy to thermal energy, and the Joule heat generated is the heat source for cooking.
The material of the pot must be iron or alloy steel, with its high magnetic permeability to enhance magnetic induction, thereby greatly enhancing the eddy current electric field and eddy current thermal power. Cookware made of other materials, due to their high or low electrical resistivity, may cause abnormal load on the induction cooker and activate automatic protection, resulting in malfunction. At the same time, due to its sufficient absorption of magnetic fields and excellent shielding effect, iron pots reduce a lot of magnetic radiation, making them safer than any other material cookware. In addition, iron is an essential element that the human body needs to consume for a long time, but the body can only absorb divalent iron. Iron pan stir fry contains trivalent iron, but the reducing vitamins in the body can convert trivalent iron into divalent iron for absorption.
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