Bookcover of Induction Cooking
Booktitle:

Induction Cooking

Induction heating, Cookware and bakeware, Heat transfer

Tort (2012-06-30 )

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ISBN-13:

978-620-1-66323-7

ISBN-10:
6201663231
EAN:
9786201663237
Book language:
English
Blurb/Shorttext:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. To be used on an induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces. In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.
Publishing house:
Tort
Website:
http://www.betascript-publishing.com
Edited by:
Philippe Valentin Giffard
Number of pages:
80
Published on:
2012-06-30
Stock:
Available
Category:
Heating,- energy- and power station technology
Price:
34.00 €
Keywords:
Gas, induction, stove, cooking, vessel, Electrical

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