Special Magnetic Materials?

adsorption is the quality of a material to collect particles on it's surface.

I think you mean absorb.

Magnets aren't soft. I don't think you will find a magnetic material that will change shape to accommodate the bottom of a pan.

I used to see a magent that is soft. It just not strong enough, but I forgot what that is. I remember when I play with it my hands was a little bit dirty. I guess that might be the charcoal or something else.

They make rubber impregnated with magnetic particles that is mildly magnetic, but it will not withstand the heat of cooking.

How about plasticizer?

Plasticizer is added to plastics such as PVC to help make them softer. Adding plasticizer reduces the physical strength of the plastic allowing it to be more flexible.

It is not something which can be used by itself.

Yes. I mean is plasticizer can add to megnet or can it conduct heat? Cast and sintered alnico can endure about 975 to 1020 F. Is there anything like that?

I think (you don't say) that what you are looking for is a way to convert your existing non-steel pots and pans so they will work with a magnetic induction range top. What you need for that is steel. Eddy currents induced in the steel heat it directly, even though the range top surface stays cool (until heat conduction from the pot raises its temperature).

This is a very cool (pun intended) and efficient way to heat food. Because the heat is generated directly in the base of the pot, the coupling efficiency is much greater than when you rely on conduction alone between range top and pot bottom.

You do not want an actually magnetized material, because it likely couldn't take the heat anyway. Every magnetic material has a Curie temperature above which its ferromagnetism fails. All you need is something that will allow eddy currents to flow and have enough resistance to heat up because of them.

That material is plain old every day steel.

The reason that I looking for magnet because I am designing a handle for the kitchen wares (pots, etc.) This handle can stick on the kitchen wares and be able to heat up (future design). I know this sounds crazy, a small contact surface heat the whole pot up, but it's future! Now I just need to find something that can prove my idea.

Note that post #7 implies that your "invention" already exists and may be purchased at appliance outlets. Further, the induction range tops work with ordinary pots and pans, as long as they are steel.

I know induxtion cooktop, but I am looking for others that is pertable and something like the U form magnet that can adsorb on the pot; meanwhile, heat the pot up. The U form also can use as a handle.

And would,"The U form also can use as a handle", have a cord that plugs in to the wall outlet?

Well.. Actually I am thinking just stick on the pot, so it can fit with almost every kitchen wares. That is the reason why I am looking for something mix with magnet.

It looks like you may be missing an essential part of induction cooking theory -- the required high frequency repetitive change in flux, which would require either (most simply) a high frequency electric power source, or (less simply) a method for moving a permanent magnet at high speed.

The induction cooking effect comes from the rapid changes of magnetic flux in the pot, which are induced by an electromagnet fed by high frequency current. A permanent magnet would need to be physically moved very rapidly to cause the required rapid variation in flux. The energy expended in causing this movement would need to be on the order of a kilowatt to cause useful heating effect. A person on a bicycle can output about 1/6 kilowatt on a continuous basis, so you'd need about six pedalers connected together through some complex transmission to move a very large and strong magnet quickly enough to create heat for cooking.

Any conductive material will permit eddy currents. Steel (not stainless), however, has the added benefit that it is a ferrous material and hysteresis losses from rapidly changing some of the magnetic domains in the material make it much more efficient in turning magnetic energy to heat. In higher end cookware, the heat is then conducted through the steel to a material more suited to distributing the heat and to cooking food, such as stainless steel, aluminum and copper. The aluminum and copper have higher conductivities and thus will distribute the heat better.

It sounds, however, that our friend has some basic misunderstandings about magnets as it seems that he is assuming he can heat food simply by attaching a conductive magnetic material between the pan and the food - similar to the myriad magnetic perpetual motion machine concepts.

You are correct, of course, but 10 years from now, who knows?

I worked with a kid like this a few years ago. His ideas were radical but, now, some of them are coming into reality.

We were working on active noise and vibration cancellation. It's a reality now.

Sounds like your looking for something that rests in the realm of science fiction. Portable handles that attach to any cookware surface and can cause the cookware to heat without a stove or external power source is pure fantasy. That is until you can find some di-lithium crystals, some stable anti-matter, and a spacial modulator design.

Nasa Has liquid Magnetic Materials, also what I think that may work better for your Handle unit, is a Thermol Electric Cell, and or Solid Oxcide Fuel Cell Battery.

Some Ideas.

This seems can work better!

Thank you so much!