Why aluminium and copper vessels not used in induction stove:
Induction stove is growing cooking technology. Now a day we can find the induction stove in all of our house. But Some of vessels such as aluminium vessels, copper vessels etc. does not work on the induction stove, do you know the real reason ?? let see…There are Two awesome reason behind the question of Why aluminium vessels not used in induction stove?
Electrical properties of Aluminum and copper:
The of the aluminum and copper materials’ skin depth is high and resistivity is less. i.e the copper’s skin depth is (0.017 mm at 24kHz) since copper skin resistance is less. Therefore, The current flows in a thicker layer in the metal, encounters less resistance and so produces less heat. We are mostly using carbon steel in induction stove. The surface resistance of the carbon steel is high. To get the same surface resistance as with carbon steel, the metal should be thinner than the practical cooking vessel (carbon steel); at 24 kHz a copper vessel bottom would need to be 1/56th the skin depth of carbon steel. Since the skin depth is inversely proportional to the square root of the frequency, this suggests that much higher frequencies (say, several megahertz) would be required to obtain equivalent heating in a copper pot as in an iron pot at 24 kHz. Such high frequencies are not feasible with inexpensive power semiconductors.
Magnetic properties of the aluminium and copper:
Both are diamagnetic materials Diamagnetic materials are repelled by a magnetic field; an applied magnetic field creates an induced magnetic field in them in the opposite direction, causing a repulsive force. Even a thin layer of copper on the bottom of a steel cooking vessel will shield the steel from the magnetic field and make it unusable for an induction top. Some additional heat is created by hysteresis losses in the pot due to its ferromagnetic nature, but this creates less than ten percent of the total heat generated.