@@orvvro dude its a "marvel of engineering" because its so simple yet no one thought about this. being simple and super useful is what makes it a marvel
I think it could be clearer to say iron has a higher resistance than other metals rather than is a poor conductor. It's the resistance that heats the metal.
I don't understand why you won't get an electric shock. As far as I understood the magnet field induces an eddy current on the iron. So if I touch it, the circuit will be closed and electric current should flow on me, no ?
@@cemisgezeksakini406 only if the voltage is high enough and you finger would needs to be exactly in between where the current is and a different voltage potential, also you have to consider that you finger would be parallel to an iron conductor, so the current that would pass through you wouldn't be that high, if at all, considering human skin has a high resistance to voltage, which means there takes a lot of voltage to break through it and pass any current
Kudos to you for (a) caring enough to answer your child, and (b) researching it! I suspect that too many parents would either make something up or just say they don't know. The latter would be far better than making something up, but you did even better. I wish more people were as eager to learn. Kudos also to your kid for his/her curiosity. I also got curious to learn while I was using mine, minutes ago. I had read the explanation years ago but had forgotten it. I like to understand things!
The question is; why does only ferromagnetic iron work on an induction hob? And don't say "because it works by magnetism", that's not a good enough answer. They work by induction, currents will be induced in any conductor place on an induction hob. Stainless steel is a worse conductor than pure iron, but the magnetic Stainless steels work and the non magnetic ones don't. So what is the physics behind it?
I'm not a physicist but here goes, there are two factors that contribute to heat caused by induction: 1.)eddy currents loss and 2.)magnetic hysteresis loss... As the induction coil causes varied magnetic fields it forces the molecules in ferromagnetic materials to change there poles direction back and forth.... The energy used to do this results in heat making it more efficient to heat ferromagnetic materials though induction.... Eddy current losses occur in any conductive material and do create heat... kitchen stoves just aren't high enough powered to make it practical.... Commercial foundries do you use induction to heat materials like aluminum, copper, and stainless steel
Or a wild guess. No pan is made of pure iron, but it might be made of steel. Placing a magnet near a pan tells you whether it contains steel which conducts electricity less well than aluminum or copper (which we make wires out of). It might be the carbon they add to strengthen the steel that impedes the eddy currents enough to increase the transformation of the e-m field into heat. If your magnet sticks to the pan, there's enough steel to encourage the transformation to heat, if it doesn't stick then the pan likely has too much copper or aluminum and not enough steel. Maybe it's a matter of optimizing the formation of eddy currents while ensuring enough internal resistance to generate heat. I wonder if copper that has a sprinkling of carbon in it would make a good pan for cooking on an induction stove, that is to say, I wonder if in principle the pan need not be ferromagnetic.
@@DB-bj5wv Being magnetic restricts the induced currents to a very thin layer, which has a greater resistance than the bulk material. So thin aluminium foil will get hot on an induction hob, but this is not an experiment you should try at home. Google skin effect.
Sayantan Pramanik yes, in comparasin to copper, whch is what the coil is made of. The coil doesnt heat up because it has a very low resistance, almost none. The iron heats up because it is a poor conductor, and therefore has a high resistance
Yes, relatively! Copper as you may know is used to make most wires and if it is good at conducting then it will just be like an extender for the stove meaning if you placed a small iron stove on the inside of the copper stove you'd actually be able to still cook in that copper. Cool if you want to maybe make a cake thats supposed to be really moist you'd just pour water inside the copper and not the iron pan and boom
@@masonricard You're right about the relative electrical conductivity. But for the comparison you're (correctly) trying to make, it should be noted that it doesn't matter what the _coil_ is made of. What matters is all in the pots & pans. Because iron & steel, compared to other cookware materials (like aluminum and copper) are relatively poor electrical conductors, as you said, they generate more heat than a copper or aluminum pot would, when those small electric currents are induced. That's what makes them good for this purpose, regardless of what the coil is made of. (Of course, aluminum and copper also don't have the needed _magnetic_ properties that allow currents to be induced by the magnetic field in the first place). Also, the coil _does indeed_ heat up, as any electrical device does. It's just not significant and is not where the cooking heat comes from.
Literally has nothing to do with electric conductivity. If it did, and less conductivr would be better, you could use plastic cookware. It's about magnetic permeability, which is the little brother of electric permittivity (the quantity responsible for conductivity).
Hello SAAD. Ramanuj is correct. They could never sell such a product if you could be shocked by just touching the pan. Besides, I know from experience. 😊 The small electrical currents are _inside_ the metal. I'm no expert but I did study electrical engineering in college (years ago). As I understand it, the only way you can get a shock is if a current passes through you and into something else. In other words, you would have to be a part of the circuit. You are a very high resistance compared to that metal. So those electrons, which always take the easiest path, just continue flowing around in the metal.
PAPA Gee it is a conductor, but in comparasin to the other materials used it s a very poor conductor. The reason it heats up is that being a poor conductor, it has a high resistance and loses a lot of energy due to heat. This is why we use copper instead of iron in circuits, because copper has very little resistance
Yeah, good point. I'd forgotten about that. For those who don't know, it's just a disc made of the same kind of ferromagnetic material -- typically steel, from what I've seen -- that you would otherwise need in the pot/pan itself. _It_ gets hot just like any of the appropriate cookware would, and then the heat naturally transfers to whatever is sitting on top of it, regardless of what _that's_ made of. I'm guessing it's less efficient, because the heat is transferred to the cookware indirectly whereas cookware made of a ferromagnetic material would _directly_ heat, as explained in the video. But the diffuser plate does allow you to use any existing cookware you may already have. By the way, the plate could really just be called an adapter in my view, as there's nothing magical about the heat being diffused, nor any technology involved. It's just made of the right material, so the whole surface gets hot, and therefore the heat is diffused evenly to the bottom of the cookware. With or without such an adapter, that even heating is one of the advantages of induction cooktops, since the coil inside is tightly wound, so there's less unheated gaps compared to stoves that use flames or resistance heating coils. It should be noted that by the same token, there are pots & pans _not_ made of ferromagnetic material that can still be used with an induction cooktop, because the _bottom_ of the cookware contains such a material.
Sounds a bit dangerous to me. If your pad wears thin, it could melt and damage your cooktop (hob), or it could burn you. In any case, my manual specifically states no to use these things... so you will certainly void your warranty.
A marvel of engineering.
ThatOneEngineeringStudent indeed
Yet so simple
@@futuremaxxed Yeah it's super simple, how is it a marvel of engineering? Or maybe it was when this comment was posted
@@orvvro dude its a "marvel of engineering" because its so simple yet no one thought about this. being simple and super useful is what makes it a marvel
@@ashaydwivedi420 Define engineering...?
I think it could be clearer to say iron has a higher resistance than other metals rather than is a poor conductor. It's the resistance that heats the metal.
so theoretically if I put a copper stove on it and touch it I would get an electric shock right?
Nope. There's a ceramic plate on top of the Copper coil
Only radiation
I don't understand why you won't get an electric shock. As far as I understood the magnet field induces an eddy current on the iron. So if I touch it, the circuit will be closed and electric current should flow on me, no ?
@@cemisgezeksakini406 only if the voltage is high enough and you finger would needs to be exactly in between where the current is and a different voltage potential, also you have to consider that you finger would be parallel to an iron conductor, so the current that would pass through you wouldn't be that high, if at all, considering human skin has a high resistance to voltage, which means there takes a lot of voltage to break through it and pass any current
Well it's more illustrative of what's going on, but I still can't help but feel like there's more going on..
My kid asked how it works I mumbled something and came to search !
Kudos to you for (a) caring enough to answer your child, and (b) researching it! I suspect that too many parents would either make something up or just say they don't know. The latter would be far better than making something up, but you did even better. I wish more people were as eager to learn. Kudos also to your kid for his/her curiosity.
I also got curious to learn while I was using mine, minutes ago. I had read the explanation years ago but had forgotten it. I like to understand things!
Great video. Thanks!
Once you go induction, there is no going back xD
steel too!!?
Rule of Thumb is amazing
Eddy currents
aluminum inside IGBT's get heated too
#DPTZ
people can understand from this channel
0:22 iron is poor conductor of electricity?!
Or; and if you. use a Diffuserplate
The question is; why does only ferromagnetic iron work on an induction hob? And don't say "because it works by magnetism", that's not a good enough answer. They work by induction, currents will be induced in any conductor place on an induction hob. Stainless steel is a worse conductor than pure iron, but the magnetic Stainless steels work and the non magnetic ones don't. So what is the physics behind it?
I'm not a physicist but here goes, there are two factors that contribute to heat caused by induction: 1.)eddy currents loss and 2.)magnetic hysteresis loss... As the induction coil causes varied magnetic fields it forces the molecules in ferromagnetic materials to change there poles direction back and forth.... The energy used to do this results in heat making it more efficient to heat ferromagnetic materials though induction.... Eddy current losses occur in any conductive material and do create heat... kitchen stoves just aren't high enough powered to make it practical.... Commercial foundries do you use induction to heat materials like aluminum, copper, and stainless steel
Or a wild guess. No pan is made of pure iron, but it might be made of steel. Placing a magnet near a pan tells you whether it contains steel which conducts electricity less well than aluminum or copper (which we make wires out of). It might be the carbon they add to strengthen the steel that impedes the eddy currents enough to increase the transformation of the e-m field into heat. If your magnet sticks to the pan, there's enough steel to encourage the transformation to heat, if it doesn't stick then the pan likely has too much copper or aluminum and not enough steel. Maybe it's a matter of optimizing the formation of eddy currents while ensuring enough internal resistance to generate heat. I wonder if copper that has a sprinkling of carbon in it would make a good pan for cooking on an induction stove, that is to say, I wonder if in principle the pan need not be ferromagnetic.
@@DB-bj5wv No. It's down to the skin effect.
@@donaldasayers Can you elaborate or direct me to more information? I'm very curious.
@@DB-bj5wv Being magnetic restricts the induced currents to a very thin layer, which has a greater resistance than the bulk material. So thin aluminium foil will get hot on an induction hob, but this is not an experiment you should try at home.
Google skin effect.
She forgot to say, u might get seriously health problems from the high levels of emf it emits.!
"Iron is a poor conductor of electricity"?
Sayantan Pramanik yes, in comparasin to copper, whch is what the coil is made of. The coil doesnt heat up because it has a very low resistance, almost none. The iron heats up because it is a poor conductor, and therefore has a high resistance
Yes, relatively! Copper as you may know is used to make most wires and if it is good at conducting then it will just be like an extender for the stove meaning if you placed a small iron stove on the inside of the copper stove you'd actually be able to still cook in that copper. Cool if you want to maybe make a cake thats supposed to be really moist you'd just pour water inside the copper and not the iron pan and boom
Roy .gmail - what?.....
My pan not stick to magnet. But it can heat with induction stove. Why is that? Still don't get the answer for this.
@@masonricard You're right about the relative electrical conductivity. But for the comparison you're (correctly) trying to make, it should be noted that it doesn't matter what the _coil_ is made of. What matters is all in the pots & pans. Because iron & steel, compared to other cookware materials (like aluminum and copper) are relatively poor electrical conductors, as you said, they generate more heat than a copper or aluminum pot would, when those small electric currents are induced. That's what makes them good for this purpose, regardless of what the coil is made of. (Of course, aluminum and copper also don't have the needed _magnetic_ properties that allow currents to be induced by the magnetic field in the first place).
Also, the coil _does indeed_ heat up, as any electrical device does. It's just not significant and is not where the cooking heat comes from.
i dont believe iron is a poor conductor of electricity
When compared to Copper, iron is poor conductor
Stainless steel is not magnetic.
hsmwire.com The Litz People Visit our WebSites to UnderStand Induction heating
what the...? iron is a poor conductor of electricity?
Literally has nothing to do with electric conductivity. If it did, and less conductivr would be better, you could use plastic cookware.
It's about magnetic permeability, which is the little brother of electric permittivity (the quantity responsible for conductivity).
Key points covered.
Better not to eat from aluminum or copper. You don't need those metals accumulation in your body.
😏
Poda avidunn
Can I touch the pan while it's turned on or will the passing current pass into me and give me a current shock😂🙄
You won't get an electric shock but might end up burning your hand
Hello SAAD. Ramanuj is correct. They could never sell such a product if you could be shocked by just touching the pan. Besides, I know from experience. 😊
The small electrical currents are _inside_ the metal. I'm no expert but I did study electrical engineering in college (years ago). As I understand it, the only way you can get a shock is if a current passes through you and into something else. In other words, you would have to be a part of the circuit. You are a very high resistance compared to that metal. So those electrons, which always take the easiest path, just continue flowing around in the metal.
do correct that
what it says that iron is a poor conductor of electricity!!!!!!!!!! seems quite contradicting
PAPA Gee it is a conductor, but in comparasin to the other materials used it s a very poor conductor. The reason it heats up is that being a poor conductor, it has a high resistance and loses a lot of energy due to heat. This is why we use copper instead of iron in circuits, because copper has very little resistance
Not stainless steel good stainless I'd not magnetic
Thanks sir
...
What?! Iron is a poor conductor of electricity?
Relative to copper and aluminium, yes
هل هو ضار
What is the frequency of the electric current and how is it generated?
Frequency is from 25 000 to 50 000 Hz and it's generated by switching power supply.
@@Ignisan_66 Thanks for the info.
I'm spreading the word. You can get Induction difusser plate which makes ANY cookweare work!
Yeah, good point. I'd forgotten about that. For those who don't know, it's just a disc made of the same kind of ferromagnetic material -- typically steel, from what I've seen -- that you would otherwise need in the pot/pan itself. _It_ gets hot just like any of the appropriate cookware would, and then the heat naturally transfers to whatever is sitting on top of it, regardless of what _that's_ made of.
I'm guessing it's less efficient, because the heat is transferred to the cookware indirectly whereas cookware made of a ferromagnetic material would _directly_ heat, as explained in the video. But the diffuser plate does allow you to use any existing cookware you may already have.
By the way, the plate could really just be called an adapter in my view, as there's nothing magical about the heat being diffused, nor any technology involved. It's just made of the right material, so the whole surface gets hot, and therefore the heat is diffused evenly to the bottom of the cookware. With or without such an adapter, that even heating is one of the advantages of induction cooktops, since the coil inside is tightly wound, so there's less unheated gaps compared to stoves that use flames or resistance heating coils.
It should be noted that by the same token, there are pots & pans _not_ made of ferromagnetic material that can still be used with an induction cooktop, because the _bottom_ of the cookware contains such a material.
Sounds a bit dangerous to me. If your pad wears thin, it could melt and damage your cooktop (hob), or it could burn you. In any case, my manual specifically states no to use these things... so you will certainly void your warranty.