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===== The long route to the consumer ===== | ===== The long route to the consumer ===== | ||
The first patents for induction cooktops were registered in the [[ | The first patents for induction cooktops were registered in the [[Special:MyLanguage/Die_Region_Amerika|U.S.]] at the beginning of the 1900s, with the first commercial models being exhibited at Chicago World's Fair in 1933. The front runner in [[Special:MyLanguage/Die_Region_Europa|Europe]] at the time was the cooker manufacturer NEFF.<ref>Badras, Catherine: Bedienungsanleitungen im Wandel. Eine explorative Studie über vier Jahrzehnte am Beispiel von Bedienungsanleitungen elektrischer Herde der Firma Neff. Berlin, Technical University, Diss., 2003, page 13. See also: BSH Corporate Archives, A05-0025, inform 01/2002 Jg. 25, page 15.</ref> | ||
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.<ref>BSH Corporate Archives, C04-0206, Press Release BPD 24-3273/0295.</ref> | 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.<ref>BSH Corporate Archives, C04-0206, Press Release BPD 24-3273/0295.</ref> | ||