Manufacterer's advice/instructions

I began to wonder if the old method still applied in the same way to ceramic and inductive heating methods as it did to purely resistive ones and that I was missing something.

My head thinks that even if the new technologies draw current in somewhat different ways to simple resistive heating (e.g. more pulses of larger current but only for part of the time) the overall heating effect on cables (and overload protective devices) will be averaged out over reasonably long lengths of time (tens of minutes) - so we only need to worry about the average current overall rather than individual peaks. The average current will be directly related to the heat the load produces - so a 1kW resistive hob will average the same as a 1kW induction hob. If anything induction tends to be a little more efficient (by heating the pan directly) so the users will likely have it turned down a notch or two compared with what they would have done with a traditional hob of the same rating (or will have it on for a shorter time) - so we should if anything be even safer using the old methods for new appliances.


If it's of any reassurance, I've got a 7 point something kW induction hob at home that's survived perfectly well on a B20 RCBO - including several Christmas meals for the extended family.


   - Andy.

I began to wonder if the old method still applied in the same way to ceramic and inductive heating methods as it did to purely resistive ones and that I was missing something.

My head thinks that even if the new technologies draw current in somewhat different ways to simple resistive heating (e.g. more pulses of larger current but only for part of the time) the overall heating effect on cables (and overload protective devices) will be averaged out over reasonably long lengths of time (tens of minutes) - so we only need to worry about the average current overall rather than individual peaks. The average current will be directly related to the heat the load produces - so a 1kW resistive hob will average the same as a 1kW induction hob. If anything induction tends to be a little more efficient (by heating the pan directly) so the users will likely have it turned down a notch or two compared with what they would have done with a traditional hob of the same rating (or will have it on for a shorter time) - so we should if anything be even safer using the old methods for new appliances.


If it's of any reassurance, I've got a 7 point something kW induction hob at home that's survived perfectly well on a B20 RCBO - including several Christmas meals for the extended family.


   - Andy.