5 hours ago, dtremit said:
Induction doesn't work directly on food, though — only on the (ferromagnetic) metal of the pan or enclosure. And the food in the oven doesn't touch the walls. So you're just heating the air in the enclosure a different way.
No, you're inducing the ferromagnetic enclosure, which heats the air to convect into the food, and the heated enclosure also radiates to the food and vessel.
What has been missing is a way past the limited size of the coils. With a high enough conductivity, even very small coils will work. And it would heat all 6 surfaces rather than 1 or 2.
