Comment on Let us end the stovetop war with the real chanp
HootinNHollerin@lemmy.dbzer0.com 5 hours agoInduction works for any conductive metal. Aluminum is more conductive than steel so eddy currents flow more easily in aluminum. Some pans have an aluminum disc inside, for induction stovetops.
Crozekiel@lemmy.zip 4 hours ago
This is wrong. Induction requires magnetism, not conductivity. A pure aluminum pan will not get hot on an induction hob. Some aluminum pans have an iron or steel plate inserted in their base to allow them to work on induction.
HootinNHollerin@lemmy.dbzer0.com 3 hours ago
OK you’re saying the higher resistance of the steel is needed for adequate heat. Got it
mirshafie@europe.pub 23 minutes ago
Because we’re working with AC, we need a small skin effect, which is given by the inverse square root of [pifrequencypermeability*conductivity]. It’s permeability that’s going to be the deciding factor here, because all metals have reasonably similar conductivity but ferromagnetic materials have four orders of magnitude higher permeability.
This also means that steel which is not ferromagnetic will not work on an induction stovetop. The stove will detect it and the chip will reject the pan to prevent damage to the coils.
Crozekiel@lemmy.zip 3 hours ago
No, I am saying the pan has to be magnetic, which is what I have said 3 times now. You are completely wrong about how induction cooking works.
Heat from eddy currents is a small fraction of what magnetic hysteresis can produce. You can technically heat any good conductor with eddy currents alone if it is non-magnetic, but the equipment needed is significantly more complex and power hungry than induction cooking hobs.
HugeNerd@lemmy.ca 2 hours ago
You’re wrong too, what on Earth does hysteresis have to do with heating??