Due to a lack of financial resources, we unfortunately have to suspend the import of any new radio frequency and mobile phone-related articles as of now (November 27, 2017). We apologize for this inconvenience and will keep you informed.

Because we received a large number of inquiries, we set up a bank account to accept donations. With their aid, we hope to resume, at least partly, the import of newly published articles to the RF archive of the EMF-Portal. Any contribution is greatly appreciated. Thank you for your kind support!

DONATION ACCOUNT: Uniklinik RWTH Aachen, IBAN: DE27 3905 0000 0013 0040 15, BIC: AACSDE33, Reference: GB-FM/380454/Arbm


Induction hobs

In induction hobs, heat for cooking is generated directly at the bottom of the pot and not, as with conventional hobs, conducted through the cooking zone to the pot. This is done with the aid of coils located beneath each cooking zone of the induction hob. Through those coils an alternating current (20 - 100 kHz) is applied that generates a magnetic field. The magnetic field passes unhintered through the ceramic cover of the hob and the bottom of the pot on the cooking zone. The magnetic field creates a circular current in the electrically conductive bottom of the pot (eddy current), which heats up the content of the pot evenly. This principle is called induction. The pots are made of ferromagnetic materials. In these materials the magnetic field induces additional heat by internal friction. Typical measurement values for induction hobs can be found in the database of exposure sources.
Single induction cooker plate
photo: Pic p ter, license: CC BY-SA 3.0, via Wikimedia Commons