Advantages & Disadvantages of Induction Heat Treatment

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There are several standards governing the inspection of carbon steel assets, structures, and

Much has been written, discussed and debated about the values of the process of induction heat treatment. Induction heat treatment is a now a mature process technique that offers clean work, high-speed production, easily automated process and repeatable metallurgical results.

The process works on the simple principle that when an electrical current is passed through a conductor, an electro-magnetic field is created around the conductor. The conductor is generally (not in all cases) a coiled copper conductor through which a high-frequency magnetic field is induced to flow through the coil. This sets up a magnetic field around the coil and within the coil. If a steel bar is inserted into the coil, the magnetic flux that is generated will create eddy currents within the surface of the steel bar, which creates heat within the immediate surface of the inserted bar within the conductance coil.

The depth of the heated and hardened surface will be dependent on the carbon content of the steel bar, induction frequency, induction power, residence time within the coil and quench medium.

The steels that can be used for an induction heat-treatment procedure will generally contain approximately 0.3-0.5% carbon. Care needs to be taken with the higher carbon grades for the potential risk of cracking. Chromium can be added to the steel (generally 0.25-0.35%) to interact with the carbon content of the steel and produce surface chromium carbides.

It is at this point that the decision should be made if the system will quench with water or a poly-alkaline glycol mixture to reduce the risk of cracking. The induction coil can be designed to accommodate any geometric shape that will allow access to the contour to be heat treated and quenched accordingly.

The following will show some of the advantages and disadvantages of induction heat treatment.

Advantages

• Localized areas can be heat treated
• Very short surface heat-up times
• Steel can be pre-heat treated to obtain prior core hardness values
• Very minimal surface decarburization
• Very minimal surface oxidation
• Slight deformation (bending); this can occur due to internal residual machining stresses
• Straightening can be carried out on a deformed bar/shaft; however, care must be exercised
• Increased fatigue strength
• Can be incorporated into cell manufacture
• Low operating costs

Disadvantages

• High capital investment (however, the investment will be dependent on the degree of automation built into the equipment)
• Only certain steels can be induction hardened
• The method is restricted to components having a shape that is suitable for induction hardening.

Do not be under any illusion that the process is distortion-free. The degree of distortion that will occur will be dependent on the amount of prior working that has occurred to the product when machining. Distortion will occur.

Are you unable to install a gas range in your home, but unhappy with your electric cooktop stove? Consider a magnetic induction range. What is magnetic induction and how does it work? According to Fine Cooking:

For more information, please visit industrial induction heater.

&#;An induction burner consists of a ceramic plate with an electromagnetic coil beneath it. When you turn on the burner, an electric current runs through the coil, generating a fluctuating magnetic field, but no heat on the burner itself. Once you set an iron or stainless steel pan on the burner, the magnetic field induces many smaller electric currents within the pan. As all these small currents run through the iron, much of the energy is converted to heat. Thus, on an induction cooktop, the heat is coming not from the burner, but the pan itself. This can make for more efficient cooking &#; a pot of water will come to a boil on an induction stove in almost half the time of a standard gas stove. You&#;re also less likely to have hot spots in your pan, where food gets scorched because it has more contact with the heat source below. And, once you remove the pan, an induction cooktop cools off faster than a conventional burner, because it was only hot from contact with the pan.&#;

The above description highlights some of the best advantages of magnetic induction.

1. According to 

   Consumer Reports

   , &#;Induction cooktops heat 25-50 percent faster and distribute heat more evenly than radiant stovetops, and they offer quick, precise temperature adjustment.&#;

2. Induction cooktops are safer since they only heat the pan, not the burner, and cool quickly after the pan has been removed. In addition, a burner turned on but without a pan will not heat, lessening chances of burns, especially for children.

3. Induction cooktops heat more quickly than electric, and temperatures are more precise and responsive than they are with electric burners.

4. Induction cooktops are easier to clean. Since the burner is heating the pan and not the surface, spills don&#;t get baked on the way they do with electric ranges, and the surface can be wiped clean almost immediately after the pan is removed.

5. Induction emits less heat than electric cooktops since it works by heating the pan, not the burner, which makes for a cooler kitchen and a more comfortable cooking experience.

While induction cooking has many positives, there are a few potential drawbacks to consider. On an induction range, you must use induction-friendly cookware, which means glass, copper, or aluminum pans are out. Induction ranges require ferromagnetic cookware, which includes stainless steel and cast iron. You can test the compatibility of your cookware by holding a magnet to the bottom of your pans and skillets: if the magnet sticks, the cookware is induction compatible. Enamel-coated cast iron, like the well-known, stylish brand Le Creuset, is a good choice for induction ranges.&#;

If you are looking for more details, kindly visit induction heating machines.