Re: magnetic pans

[John Mallinckrodt <ajmallinckro@CSUPomona.Edu>]

I believe that induction stovetops have been available in the U.S. for at
least a few years now.  They accomplish their heating (microscopic work?) 
directly in the pan via dissipation of the induced eddy currents. 

John

On Fri, 3 Jan 1997, Cindy Schwarz wrote:

> I was on a cruise last week and went to a cooking demo.  The chef said that
> they were using this revolutionary new method of cooking (from Germany). 
> He had a surface and a pan.  He claimed that it worked by "magnetic
> induction".  You see, you could put your hand on the surface and it was not
> hot, but the special pan (which he claimed was "magnetic") when placed on
> the surface heated up.  I wanted to know how it worked, but only being a
> chef, all he could tell me was "its induction".  That was not enough for
> me.  Has anyone else seen this?  Does anyone really know how it works?

----------------------------------------------------------------
  A. John Mallinckrodt      email:  mallinckrodt@csupomona.edu
  Professor of Physics      voice:  909-869-4054
  Cal Poly Pomona             fax:  909-869-5090
  Pomona, CA 91768         office:  Building 8, Room 223      
         web:  http://www.sci.csupomona.edu/~mallinckrodt/