Planning kitchen appliances. How to proceed. Market is not clear

Of course, it is not the tracking power that increases, but the tracking energy amount, and thus the power consumption. It is late, I should go to bed.

You can always learn more. Nevertheless, I am still not convinced, neither by the answers from 77.willo nor by those of the OP.

First, I want to make sure that we are not talking past each other: I understood it to mean that an induction hob should draw more current from the power supply at the same setting, depending on which material is on the hob.

Law of conservation of energy. If the energy is not converted into heat (aluminum), it is simply not converted at all, so no or only a lower current flows. The same happens with the current in a transformer without a load in the secondary circuit – namely nothing.

Ok.

Calculate it with a thermometer and a defined amount of water. Geothermal energy from the starting temperature to 95 degrees and stop the time. Then you can calculate the amount of energy that has "arrived in the water".

That describes the efficiency in the pot. But that was not my question, see above! The original heating happens only at the pot/hob interface – what arrives in the food depends on many other things like material thickness.

Accordingly, I am very curious about the measurement results. It is important that a hob measured in this way has no control electronics that regulate temperature-dependent adjustments to the pot bottom; otherwise, no valid answer can be obtained.

You cannot compare the power section of an induction cooktop with a transformer. It is an oscillating circuit, or a resonant converter. The IGBTs only supply the amount of energy taken from the oscillating circuit.

Aha! Thanks, learned something. So that can surely be measured.

Calculate it with a thermometer and a defined amount of water. Geothermal heat from the starting temperature to 95 degrees and stop the time. Then you can calculate the amount of energy that has "arrived in the water".

Me again. That would be too inaccurate for me. Power and energy could be calculated, and different pots could be compared in their power consumption, which is okay. But as an absolute value, you probably won't get anything precise, because you would also have to estimate or calculate losses due to radiation and convection from the pot's surface.

P.S.: To the electricians; what does my cooktop actually do with the third phase if it only has two power parts?

You can always learn something new. Nevertheless, I am still not convinced, neither by the answers of 77.willo nor by that of the OP.

First, I want to make sure that we are not talking past each other: I understood it to mean that an induction plate draws more current from the connection at the same setting, depending on which material is on the plate.

Exactly. The magnetic field would also be generated without a pot if the pot detection is bypassed. However, this energy returns to the oscillating circuit (self-induction) with minor losses when the magnetic field collapses after each pulse (usually in the kHz range). Only the losses need to be compensated, which are low without a load.

For deeper insights, there is good literature, keyword power electronics.

: if your cooktop uses 3 phases, it also has 3 power sections. Two can also be on one circuit board. Each phase is used individually, so 3x230V, not 400V (at least I have never seen one otherwise). For more details, I would need a photo of the inside.

BTW: here the OP is often mentioned, but is he still present at all?

Sorry, I totally forgot that YOU didn’t start the thread. I meant you.

Thanks for the further explanation. That makes sense.

Now the only question left is, how hot do you fry when you boost a pan for a few minutes .

Maybe I just like to boost.

Last situation when my old cooktop also broke: 2 pointed cabbages (~1500g) cut into strips fried in my 40cm pan, then deglazed with 500ml wine. After the wine evaporated and 800ml strained tomatoes followed, the LS flew... felt like 4-5 minutes of boost. On the other side, a large pot for pasta water was on boost. In this case, it was not a problem because only these two consumers were on the field, but it is not always like that.