how does induction work? course hero

What makes a good induction training program?

Feb 14, 2019 · likely to be true. Question 5 0 out of 5 points The eco-justice norm of “participation” emphasizes that: Selected Answer: All forms of life are entitled to those things that satisfy their basic needs without harmful overconsumption. Correct Answer: The interests of all forms of life are important and must be heard and respected in decisions that affect their lives.

Why does Coursera hero give out the correct answers?

Oct 18, 2020 · Sequence Of Operation (Induction Stove): Beneath the cooking surface is a metal coil which carries an alternating current. This alternating current will set up magnetic field through the heating surface. When a metallic pot is placed on top of the surface, an e.m.f. is induced in the pot and eddy currents are formed in the pot. Energy is dissipated in the form of heat, hence the …

What is induction?

How induction training affects employee attrition?

Why is course hero important?

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When you answer a point the explained, can you use the points to come up with an explanation of your own?

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How long does an induction process last?

They can last for a short period of time, or be a process that is carried out for several months, or even years.

Why do we need a custom LMS?

In terms of how having a custom LMS helps to reduce the headaches that can be brought on by the process of creating an effective induction training programme, it can help with visibility of your team’s skill level, will cost less than carrying out regular training sessions and lets employees work at their own pace.

How does induction work?

Let's summarize all this quickly and simply: An induction cooker looks much the same as any other ceramic cooktop, usually with distinct zones where you can place your pots and pans. The cooking surface is usually made from tough, heat-resistant glass-ceramic such as Schott CERAN®.

Why is induction cooking so efficient?

Induction cooking also gets energy to the food more quickly, because pans that get hotter faster cook faster.

How do induction cooktops work?

Let's summarize all this quickly and simply: 1 An induction cooker looks much the same as any other ceramic cooktop, usually with distinct zones where you can place your pots and pans. The cooking surface is usually made from tough, heat-resistant glass-ceramic such as Schott CERAN®. 2 Inside each cooking zone, there's a tightly wound coil of metal. When you turn on the power, an alternating current flows through the coil and produces an invisible, high-frequency, alternating magnetic field all around it. Unless there's a pan on the cooking zone, no heat is produced: the cooking zone remains cold. You might be wondering why we need a high frequency. Although your home power supply alternates at about 50–60Hz (50–60 times per second), an induction cooktop boosts this by about 500–1000 times (typically to 20–40kHz). Since that's well above the range most of us can hear, it stops any annoying, audible buzzing. No less importantly, it prevents magnetic forces from shifting the pan around on the cooktop. 3 Place a pan on the cooking zone and the magnetic field produced by the coil (shown here with blue lines) penetrates the iron inside it. 4 The magnetic field induces whirling electrical (eddy) currents inside the pan, turning into a heater (shown here in orange). 5 Heat from the pan flows directly into the food or water inside it (by conduction).

Why use an induction cooktop?

Photo: Gas burners are easy to control, but waste energy by heating the surrounding air and the cooktop as well as the food in the pan. Since they're naked flames, they're more likely to cause a fire than any electric method of cooking.

What is a ceramic cooktop made of?

This one is made from a glass-ceramic called Schott CERAN®, widely used in cooktops since it was first introduced in 1971.

Who discovered electromagnetic induction?

The science of electromagnetism (how electricity can make magnetism and vice-versa) was finally nailed down by Scottish physicist James Clerk Maxwell in the 1860s.

What are the drawbacks of an induction cooktop?

Until recently, cost was the biggest disadvantage: a typical induction cooktop could be two or three times more expensive than an ordinary electric or gas cooktop and, even though you'd save energy, the energy savings weren't usually significant enough to pay back the difference.