Induction heating is not effective for metals with low electrical conductivity and non-magnetic properties. Metals with low resistivity, such as copper, brass, and aluminum, take longer to heat up using induction heating. Additionally, non-ferrous pans, like copper-bottomed and aluminum pans, are generally unsuitable for induction cooking due to their non-magnetic properties.
Induction heating relies on the principle of electromagnetic induction, where a conductive material is heated by the resistance to an induced current in the material. Metals with high electrical resistivity, like steel, carbon, tin, and tungsten, have a strong resistance to electric current, causing heat to build up quickly. On the other hand, metals with low resistivity, such as copper, brass, and aluminum, do not heat up as quickly using induction heating.
Moreover, non-ferrous materials, like copper-bottomed and aluminum pans, are unsuitable for induction cooking because they lack the necessary magnetic properties to be heated effectively by the induction coil. In induction cooking, the iron base of cookware is heated by magnetic induction, and non-ferrous pans do not respond well to this heating method.
In summary, metals with low electrical conductivity and non-magnetic properties, such as copper, brass, aluminum, and non-ferrous pans, are not effectively heated by induction heating.
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