An alternative to gas or electric stove burners, which have an energy transfer effi ciency of less than 50%, are magnetic induction cooktops (Fig. Q21.18), which can be 90% effi cient. The “burner” surface does not get hot at all; only the pan gets hot. The main component of an induction range is a coil just under the surface. Describe how this device might work, taking into account that steel and iron cookware must be used. Although the surface never gets hot, is this method of heating safer than gas or conventional electric heating elements? (Consider the effect on a fork or spoon left misplaced while the burner is on near the coil.) 

Figure 21.18

Transcribed Image Text:

Cut edge of metal cooking pan