Why does aluminium foil get hot on an induction cooker, and why does it stop when you put an aluminium pan above it?

Why does aluminium foil get hot on an induction cooker, and why does it stop when you put an aluminium pan above it? An induction cooker works by creating an alternating electromagnetic field that causes a magnetic field to be generated in the metal pan. This magnetic field causes the pan to heat up, which in turn heats up the food inside. When aluminium foil is placed on the induction cooker, it too experiences the electromagnetic field and begins to heat up. However, the heat generated in the foil is not enough to cook food, and it can actually cause damage to the cooker if it overheats.

The reason why placing an aluminium pan above the foil stops it from heating up is because the pan acts as a barrier between the foil and the electromagnetic field. The pan absorbs the magnetic field and heats up, while the foil remains cool. This is because the aluminium pan is a good conductor of electricity and has a high magnetic permeability, which allows it to absorb the magnetic field and convert it into heat.

The science behind induction cooking

Induction cooking is a relatively new technology that uses electromagnetic fields to heat up metal pans. These fields are created by passing an alternating electric current through a coil of copper wire, which generates a magnetic field. When a metal pan is placed on top of the cooker, the magnetic field causes an electric current to flow through the metal, which in turn generates heat.

The heat generated by the pan is transferred to the food inside, allowing it to cook quickly and efficiently. Unlike gas or electric stoves, induction cookers provide precise temperature control and reduce the risk of burns, making them a popular choice for professional chefs and home cooks alike.

The dangers of using aluminium foil on an induction cooker

While aluminium foil is a useful kitchen tool, it can be dangerous to use on an induction cooker. When the foil is exposed to the electromagnetic field, it can overheat and cause damage to the cooker. This can lead to costly repairs or even a fire.

Additionally, aluminium foil is not a good conductor of electricity, which means that it does not heat up evenly. This can result in hot spots that can burn the food or cause it to cook unevenly.

Conclusion

In conclusion, aluminium foil gets hot on an induction cooker because it is exposed to the electromagnetic field that is used to heat up metal pans. However, it is not a good idea to use foil on an induction cooker because it can cause damage to the cooker and lead to safety hazards. Instead, it is recommended to use an aluminium pan or another metal pan that is compatible with induction cooking.