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Induction cooking is a cooking process using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are instantaneous.
Component of Stirling radioisotope generator is heated by induction during testing. Induction heating is the process of heating electrically conductive materials, namely metals or semi-conductors, by electromagnetic induction, through heat transfer passing through an inductor that creates an electromagnetic field within the coil to heat up and possibly melt steel, copper, brass, graphite, gold ...
This recipe comes from "Stonewall Kitchen Favorites: Delicious Recipes to Share with Family and Friends Every Day" by Jonathan King, Jim Stott and Kathy Gunst. Makes about 1 1/4 cups
When I was reading about health hazards of induction cook-tops, many websites were talking only about the possible risks of cooking on a induction cook-top but none of these websites were talking about possible risks in consuming food cooked in induction cook-top. Is it 100% safe to consume food prepared using an induction cook-top.
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Also, the image showing an induction coil showing through a fan opening is misleading. True it is an induction coil, but it's a part of the electronic circuitry (probably a mains filter) and not the induction coil used for heating. I'll take some photos next time I open my (broken) hob up for another go at fixing it! Tsh 18:12, 1 March 2007 (UTC)
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
The advantage of the induction furnace is a clean, energy-efficient and well-controlled melting process, compared to most other means of metal melting. Most modern foundries use this type of furnace, and many iron foundries are replacing cupola furnaces with induction furnaces to melt cast iron, as the former emit much dust and other pollutants ...