Overview and working Principle of Induction Stove.pptx

"Discover the science behind induction cooking! This presentation delves into the principles, design, and applications of induction stoves, covering:

- Working principles and electromagnetic induction
- Design considerations
- Energy efficiency and environmental benefits
- Cooking techniques and compatibility

Explore the advantages and limitations of induction stoves, and learn how they're revolutionizing kitchen technology.

1. INDUCTION STOVE PRESENTED BY A binaya Sri K - 21003ueo01 Arthy K - 21008ueo03 Charulatha R - 21017ueo05 Jayasri V R - 21045ueo17 Avinashilingam Institute for Home Science & Higher Education for Women (Deemed to be University under Category ‘A’ by MHRD, Estd. u/s 3 of UGC Act 1956) Re-accredited with ‘A++’ Grade by NAAC. Recognised by UGC Under Section 12B Coimbatore – 641043, Tamil Nadu, India SCHOOL OF ENGINEERING DEPARTMENT OF COMPUTER SCIENCE AND ENGINEERING

2. History of Induction Cooking Early Inventions The concept of induction heating dates back to the 19th century, but practical applications for cooking emerged in the mid-20th century. First Commercial Models The first commercial induction stoves were introduced in the 1970s and were initially expensive and limited in functionality. Technological Advancements Over time, technological advancements have led to more affordable, efficient, and feature-rich induction cooking appliances.

3. INTRODUCTION Induction stoves are a relatively type of cooking appliance that uses electromagnetic energy to heat cookware. They are quickly gaining popularity because of their efficiency and ease of use. Induction cooktops boast speed surpassing electric, temperature responsive rivaling gas and safety and cleaning ease that beat out glass and ceramic top stoves. Pans need to contain ferrous material for induction to work. Full stainless steel, aluminium, copper, terracotta or pyrex don’t contain ferrous material, so theoretically they won’t work.

4. Working of Induction Stove An electric current is passed through a coiled copper wire underneath the cooking surface, which creates a magnetic current throughout the cooking pan to produce heat. The electromagnetic field is activated when material containing iron (ferrous material) comes within range of the inductors beneath the cooktop surface An induction cooker transfers electrical energy by induction from a coil of wire into a metal vessel that must be ferromagnetic. The coil is mounted under the cooking surface and a high frequency alternating current is passed through it. The current in the coil creates a dynamic magnetic field. Iron based (ferromagnetic pan) Resistance to the induced AC current causes heating Oscillating electric Current is produce in the pot

5. Inside View of induction Stove Inside view of an induction cooker: the large copper coil forms the magnetic field, a cooling fan is visible below it and power supply and line filter surround the coil. In the centre of the coil is a temperature sensor, covered in white thermal grease .

6. Induction Cooktop works Video link https://youtu.be/qlIzG5kqhQc?si=r57DOa52KymwF22z

7. Induction Compatible Cookware Non-Induction Compatible

8. Range of power options Gentle heat (50 watts) Simmer Saute Grill Deep fry (3600 watts)

9. Freestanding Models Built-in Models Portable Induction Cooktops Types of Induction Stoves

10. Freestanding Models Freestanding induction stoves are independent units that can be placed anywhere in the kitchen, offering greater flexibility. - A freestanding induction stove can be moved, while a built-in induction stove is permanently installed in kitch en. - Freestanding induction stove can be plugged in or hard-wired and can be placed anywhere in your kitchen. Freestanding induction stoves are often more cost-effective than slide-in ranges.

11. Built-in Models Built-in induction stoves are designed to be installed flush with kitchen cabinetry, creating a sleek and integrated look. Built-in induction stove also known as a "fixed" cooktop, this induction stove is installed into your countertop or table. Built-in induction stoves are more expensive than freestanding induction stoves and they can't be moved once they're installed.

12. Portable Induction Cooktops Portable induction cooktops are compact and lightweight, making them ideal for small kitchens or for use as an extra cooking surface. -These stoves are generally plug-and-play, and are designed to be compact and lightweight. -They can be used in places with limited counter space, or even outside.

13. Features of Induction Stoves Variable Power Levels Induction stoves offer multiple power levels, allowing you to adjust heat intensity for different cooking methods. Timer Functions Built-in timers provide flexibility and convenience for managing cooking times and preventing overcooking. Safety Features Most induction stoves include safety features such as automatic shut-off and a child lock to prevent accidental activation. Cooktop Design Induction cooktops are often designed with a smooth, easy-to-clean surface that minimizes food spills and residue.

14. SPECIFICATION Power Range - between 2,000 and 5,000 watts for cooking on a standard 30-inch induction cooktop. Compatible Cookware - ferrous material (enamel, stainless steel, cast iron , …) T emperature Range - Low heat: 100°F–200°F, ideal for melting chocolate or butter, or keeping food warm Medium heat: 200°F–300°F, suitable for simmering sauces or soups, or slow-cooking Medium-high heat: 300°F–400°F, perfect for sautéing vegetables or searing meat High heat: 400°F–500°F, great for boiling water, stir-frying, or deep-frying

15. Advantages of Induction Cooking Rapid Heating Induction stoves heat up quickly, reducing cooking time and energy consumption. Precise Temperature Control The precise temperature control allows for consistent results and prevents food from burning. Enhanced Safety The cooktop surface remains cool to the touch, reducing the risk of burns and accidental spills. Energy Efficiency Induction stoves are highly energy-efficient, as they transfer heat directly to the cookware, minimizing energy loss.

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