Induction hobs use a high-frequency magnetic field to produce an electric current in the metal pot. The current flowing in the metal pot produces resistive heating which cooks the food. No heat is directly generated by the hob itself – only the cookware is actually being heated up. As the cookware heats up, radiant heat from the bottom of the pot will warm the surface of the hob which can get quite hot after extended cooking times. To get more of a geek-fix see: https://en.wikipedia.org/wiki/Induction_cooker
In this fun geeky experiment, we boil a pot of water fairly quickly, so you’ll see the hob surface only gets slightly warm under the pot – so it is cool enough to touch and wipe clean.
For an added geeky bonus, we boil the pot of water with a piece of paper towel between the hob and the pot. After the pot is removed, the paper towel is unharmed.
For extra geeky points, some ice cubes are placed on the hob within the area of the magnetic field (the business region of the cooktop). They melt only slightly since the surface of the hob is still warmer than freezing, but they don’t cook. I drop them into the boiling water at the end to show they melt almost immediately (those weren’t stunt ice cubes).
One major advantage of induction cooking is how fast it can bring liquids up to temperature. The other is safety for children, as the cooking surface does not get blistering hot and cools quite rapidly after the hot cookware has been removed. Virtually all induction hobs have a child safety interlock.
Will this heat up the iron in your blood?
https://www.revisemri.com/blog/2006/mri-blood-iron-attraction
https://wiki.answers.com/Q/If_blood_contains_a_lot_of_iron_why_doesn’t_it_doesn’t_stick_to_magnets
* If YouTube breaks the 2nd link, try right-clicking it and opening it from the menu.
Post time: Jun-29-2017