Why the pot of induction cooker is made of iron or stainless steel?


Why the pot of induction cooker is made of iron or stainless steel?

Futura Stainless Steel Pressure Cooker
Futura Stainless Steel Pressure Cooker

I would like to get the answer from electrical engineering point of view


Best answer:


Emissivity and the structure of the molecules in the metal. iron and steel can provide consistent and even heat though the entire pot due to the nature of the metals. Copper is also a really good one and the more expensive ones are made of copper. however the stainless and cast iron tend to require less energy to maintain cooking temps once desired temp is achieved.


NI-L70SR. Stainless-steel curved soleplate helps the iron glide smoothly and effortlessly for crease-free results

So, to rephrase your question, why do iron, steel, or stainless steel pots work best on induction cookers? 

The only other common metals that are used for pots and pans are copper and aluminum. 

Induction cookers work by inducing an electrical current inside the pot itself. This is done by using an electromagnet underneath the pot that rapidly switches on and off, tens of thousand times a second. 

Iron and steel are only moderately good at conducting electricity, they have a lot of *resistance* to the flow of current. Thus the induced current is rapidly converted into heat, which is the whole point. 

Aluminum and copper are far better conductors of electricity than steel, they have very low resistance and hence not much of the induced current is converted into heat. Induction heating is extremely inefficient with copper or aluminum. 


The reason aluminum and copper work poorly on induction cookers, is the same reason they're ideal for electrical wires. They don't lose a lot of current as heat.

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