This has become very popular in many kitchen utensils and most popular brands are using this technique - usually referred to as plated utensils. A manufacturer may decide that a metal or metal alloy will not give the characteristics they want. Encapsulation combines two or more metals in a single material (similar to plywood) and then they combine the characteristics also changes. Major, encapsulation trying to keep the best features of the original materials, while minimizing the least useful.
The most common for housing is to produce more uniform heat in the kitchen stove top, while minimizing weight and potential for chemical reaction with food. Typically, a sheet of aluminum or copper is surrounded by stainless steel. The aluminum or copper core that provides a quick and even distribution of heat than stainless steel in itself evil. Stainless steel is inert does not react with foods such as aluminum and copper are prone to. The combination of uniform distribution of heat along a cooking surface and an inert solid outer shell performance characteristics superior to cookware.
The process by which aluminum or copper base is encapsulated varies from manufacturer to manufacturer. Some use a technique similar to the shape of a sail is built layer upon layer. Others use a technique of welding the edges of the top plates together. And still others use a lot of pressure to join the layers together. In some of the latest products, stainless steel outer layer is different from the inner layer. This allows the product to have the magnetic characteristics of induction plates, while maintaining the inner surface very hard and inert. The number of layers is usually three, but the consumer's kitchen utensils and more commercial end some may have four or five layers.
The clad cookware has replaced much of the older layered cookware such as copper bottom or tin lined aluminum. The earlier manufacturing process lined the more metal which had tendencies to react with foods with a thin lining of inert metal such as tin or welded a cooper bottom on to a stainless steel cylinder
The stainless steel bottom provides increased durability while the aluminum or copper core yields even heat distribution and the stainless steel inner lining provides the inert smooth surface for cooking.
Encapsulating any cookware cab be expensive so some models encapsulate only those parts of cookware required. As an example, stock pots, some sauce pot or Dutch ovens and other pots and pans that only need heat across the bottom use cladding on the bottom. Frequently the edges of the different metal plates can be seen. Sauce pans, sauté pans, skillets and other that need heat distributed up the sides use this technique all the way to the edges of the cookware
At present, the encapsulation is used in the production of kitchen utensils for induction cookers. Induction uses electromagnetic fields to heat a ferrous material or iron base. This material completes the circuit to the oven and the only thing that gets hot. The container should be able to maintain electromagnetic charge, which means it must be magnetized.
Many metals used for conventional cooking surfaces were not designed with magnetic properties in mind, but the idea of lightness, thermal insulation and the appearance is more important. Now manufacturers design specifically for induction stove tops, while retaining the flexibility to move cookware from stove to oven and back. They use a base alloy of stainless steel for the outer layer to complete the electromagnetic circuit and go 18-10 the inner layers of the appearance and functions of top cooking. This maintains the objective to keep pots and pans as easy as possible, to keep their properties attractive and retain their beautiful appearance.
In these functions are working well together to provide utensils attractive and useful that consumers appreciate and love.
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