Dozens of public housing apartments will get plug-in induction ranges as part of the initiative, which aims to eventually shift 10,000 NYCHA homes off the use of polluting fossil fuel appliances.
I’ve removed this post due to misinformation. Copper and aluminum pots on an induction stove arent forbidden; they just don’t get hot on an induction stove.
…as for thick aluminum cookware, or copper cookware, I was not implying that they would overheat themselves, I was implying that the induction cooker would overheat its coil attempting to work with them, because they conduct current better than the coil. But perhaps that’s prevented by protection circuits. I can’t test since I don’t have an induction cooker at home.
EM-fields induce current in copper and aluminum perfectly fine, no ferromagnetism is needed. These metals simply conduct the current very well, so no heat appears. Steel and cast iron, having considerable resistance, heats up in a similar field, conducting similar amounts of current.
This stuff would matter if induction stoves just had a raw component and no cooling or temperatue sensor or pot presence sensor. They’re an engineered product which doesn’t fail in the same way that the raw components do without any of that.
After thinking about this for a while… I can’t say I agree with that.
Sensors can fail. Some companies may even produce sub-standard sensors or faulty logic. I think it’s OK to tell people that copper and aluminum aren’t allowed on an induction top, and the makers of induction tops seem to think similarly, they just add a sentence “unless equipped with a magnetic base”.
Let’s take a manual of a randomly chosen induction cooker:
Cookware made from the following materials is not suitable: pure stainless steel, aluminum or
copper without a magnetic base, glass, wood, porcelain, ceramic, and earthenware
On one hand, an aluminum pot won’t heat. On the other hand, aluminum foil will melt, or if placed somewhat closer, catch fire. I think I should be allowed to claim that “aluminum is forbidden” on induction tops and add that “aluminum foil is extra forbidden”.
Will you kindly restore my post? People can downvote it if they don’t like my interpretation, but I don’t think it’s misinformation. It explains some things they might not even know about. I would be sad if people think that ferromagnetism is required for induction heating to happen.
I’ve removed this post due to misinformation. Copper and aluminum pots on an induction stove arent forbidden; they just don’t get hot on an induction stove.
Thanks for correcting.
There seems to be contradictory information on the subject.
Aluminum foil is proven to melt on induction cookers (see attached photo). But that’s because foil is thin.
https://commons.wikimedia.org/wiki/File:Foil_on_induction_cooktop.jpg
…as for thick aluminum cookware, or copper cookware, I was not implying that they would overheat themselves, I was implying that the induction cooker would overheat its coil attempting to work with them, because they conduct current better than the coil. But perhaps that’s prevented by protection circuits. I can’t test since I don’t have an induction cooker at home.
EM-fields induce current in copper and aluminum perfectly fine, no ferromagnetism is needed. These metals simply conduct the current very well, so no heat appears. Steel and cast iron, having considerable resistance, heats up in a similar field, conducting similar amounts of current.
This stuff would matter if induction stoves just had a raw component and no cooling or temperatue sensor or pot presence sensor. They’re an engineered product which doesn’t fail in the same way that the raw components do without any of that.
After thinking about this for a while… I can’t say I agree with that.
Sensors can fail. Some companies may even produce sub-standard sensors or faulty logic. I think it’s OK to tell people that copper and aluminum aren’t allowed on an induction top, and the makers of induction tops seem to think similarly, they just add a sentence “unless equipped with a magnetic base”.
Let’s take a manual of a randomly chosen induction cooker:
https://www.caple.co.uk/wp-content/uploads/2018/01/C850I-Instruction-manual-May-2017.pdf
Let’s examine what it says:
On one hand, an aluminum pot won’t heat. On the other hand, aluminum foil will melt, or if placed somewhat closer, catch fire. I think I should be allowed to claim that “aluminum is forbidden” on induction tops and add that “aluminum foil is extra forbidden”.
Will you kindly restore my post? People can downvote it if they don’t like my interpretation, but I don’t think it’s misinformation. It explains some things they might not even know about. I would be sad if people think that ferromagnetism is required for induction heating to happen.