Re: [Phys-l] Inductive cooking

[Brian Whatcott <betwys1@sbcglobal.net>]

Hmmm...I don't suppose that a single list reader would oppose the idea that
more conductivity and favorable geometry increases eddy-current lass.

Here is what two or three folk are supporting: that MODERATE eddy 
current loss from an INFERIOR conductor supported by MODERATE hysteresis 
loss
facilitated by IMPROVED magnetic coupling can handily beat
HIGH eddy current loss from a SUPERIOR conductor with no magnetic 
hysteresis augmentation.   That would at least be a plausible reading of 
the facts, don't you think?

Brian W

Bernard Cleyet wrote:
> Don't think so.
>
> The two methods are Joule loss (eddy current) and hysteresis loss.   
> The std. eddy demo. w/ a PM and a moving vane works best w/ the best  
> conductor.  One may easily check this by using an insulated  
> (thermally and electrically) steel sheet surrounded by a good  
> conductor.  the freq. would necessarily be low.  Embed thermometers.
>
> bc
>
>
> On 2009, Apr 06, , at 08:22, Folkerts, Timothy J wrote:
>
>   
> > Perhaps it would help to think of it as a transformer -- the coil  
> > in the
> > appliance is the primary and the pan is the secondary.  By adding a
> > magnetic "core" to the transformer, the efficiency is greatly  
> > improved.
> >     
>
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