Translations:BSH-Induktionskochfelder/5/en

The induction cooktop operates according to the principle of a coil beneath the cooking area through which high frequency current flows, thus generating an alternating magnetic field. This alternating field is transferred to the base of the cookware by an insulating cold plate (generally ceramic class nowadays) and converted there to heat on the basis of induced eddy currents and remagnetizing losses. The cookware must consist of a ferromagnetic alloy for this purpose. High temperatures can thus be reached quickly. The cooktop only remains hot as long as there is contact with the cookware. The risk of burning, as was the case with conventional electric or gas cooktops, is thus minimized.