Warning! Induction Stove?
Electricity and Magnetism
Level
1
When using an induction stove, why are stainless steel vessels preferred to other good conductors of heat like copper, brass and aluminium?
Vessels of stainless steel have greater strength and do not easily break from the heat.
Stainless steel is a ferromagnetic substance, whereas the others are non ferromagnetic.
Stainless steel vessels are corrosion resistant.
Copper, brass, and aluminium are costlier than stainless steel.
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1 solution
In order to understand which vessel is suited for the induction stove, it is important to first know a little bit about its working. In the case of an induction stove, the heat energy is produced through induction effect. There is an electric coil below the top of induction stove. When varying ( alternating ) electric current is passed through the coil, a magnetic field is produced around it.
When a steel or any other ferromagnetic metal vessel is kept on the top of the induction stove, it produces eddy electric current in the vessel itself. Due to the resistivity of the metal, when the electric current is passed in the vessel, it produces heat energy (as produced in an electric heater) which in turn heats up the food.
However, limitation of the induction stove is that vessels which are of non-ferromagnetic metals like copper, aluminium, or of glass cannot be used as there will be no or very less eddy currents in them. As the eddy currents are very less, therefore they won’t heat up.