Several different methods can be used to harden metals. Let&#;s discuss three major hardening approaches besides induction hardening, flame, furnace, and vacuum hardening.
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The Furnace hardening process involves heating of workpiece into a heat treatment furnace in a controlled environment. The workpiece is heated until austenite transforms, after which a quick quenching occurs.
The furnace hardening cannot heat the workpiece as uniformly as induction hardening does. It heats all workpiece portions, while induction hardening can heat specific workpiece sections. Induction is a go-to option if you need to harden a particular portion.
Vacuum hardening involves heating the workpiece by controlling the partial pressure, followed by a quick cooling process. It is often used for high-precision parts, as it can produce tough and consistent surfaces with minimal distortion.
Like the furnace hardening, it is also incapable of heating the workpiece at a specific region. The vacuum prevents the workpiece from reacting with atmospheric gases in the air, so the result is unaffected.
Flame hardening also involves the hardening of the outer surface using a flame while maintaining the ductility of the core section. The depth capability of flame hardening ranges up to 10 mm. This process is typically used to harden small or thin parts or to harden specific areas of a more significant piece.
Since induction hardening does not use an open heating approach like flame hardening, it is more precise and does not create overheating, scaling, or decarburization damage.
These pros are your payoff when you switch to induction-based cooking.
1. Induction cooking is fast.
Because of the rapid response of the electromagnetic cycle, you can shave up to 50 percent off your average cook times for many of your favorite meals.
Induction cooktops use electromagnetism to excite the molecules in your pots and pans. This magnetic field vibration creates heat, which cooks your food. Induction works instantaneously, so your pan will create heat in seconds. You can boil a small pot of water in less than two minutes, which is far faster than most gas, radiant electric cooktops, and coil top cooking elements.
Induction also affords you the benefit of control. Induction burners respond immediately so you can go from a rolling boil down to a simmer in seconds.
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2. Induction cooking is planet-friendly.
Since induction cooking is faster than traditional stovetop cooking, it also uses less energy. It generates almost less residual heat (any heat will be in the pot or pan and not from the stovetop itself). This makes for less energy usage and lower energy bills.
Induction is the most energy-efficient cooking technology. It heats your pan right away; it's said that 90% of induction heat reaches your food. That amount of heat far exceeds traditional gas or electric heating elements.
Induction also requires less so it's a great solution for city dwellers, or homes where venting outside is not possible. When it comes to energy efficiency, induction is a clear winner.
3. Induction cooking is safer - especially with kids and pets nearby.
Induction uses an electromagnetic reaction to heat the contents in the pan or pot. The burner will remain less hot than regular electric burners throughout the process. Within a few minutes of turning off the burner, both the pan and burner become much cooler, making burns much less likely.
Induction is the safest method of cooking. It's a great option if you live with young children or aging family members. You can't turn on an induction cooktop by accident. Since induction causes the pan to heat up, it won't turn on unless you place an induction-ready pot or pan on the surface.
Induction cooktops are smart. If the appliance senses a boilover, most will turn off automatically. Induction heats the cookware, not the glass. This means that the glass is far less likely to cause cooking burns.
4. Induction cooktops mean less mess.
Unless there is an outright spill, cleaning up after a session of induction cooking is a breeze. The glass cooktop requires only a wipe down and since the stove stays relatively cool throughout, food seldom sticks to it.
Induction cooktops are different than radiant electric cooktops. With regular electric cooktops, a heating coil under the cooking surface heats the glass which heats your pan. When you cook the glass surface gets scorching hot. If you spill when you cook on a radiant electric cooktop, you will notice burnt circles over time which can be difficult to clean.
Induction is different in that the inductors cause your pan to heat up, not the glass. Although the glass under your cookware will be quite warm, you are less likely to experience those hard-to-clean messes. This means your induction range or cooktop will look brand new for years to come.
After you finish cooking, you can wipe your induction surface down right away with a damp cloth or paper towel making it easy to clean as you go. For even easier clean-up, you can place a towel under your cookware to catch splatter, so cool!
5. Ease of installation
Induction cooktops and ranges are easy to install and can go anywhere in your home. If you have an old electric range, you can easily replace it with an induction model. Just make sure to check the specs to ensure your electrical breaker has enough amps. Induction cooktops come in all shapes and sizes and can make a great addition to a guest suite, pool house, in-law apartment, or even your home office.
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