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Why doe we not get a shock on induction cooker?
In induction cooking, eddy currents in cook-pot cause heat to be produced. But why do we not get a shock?
Also, why is it that current is converted to heat while it has a good conductor(say, steel) ...
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Mutual Inductance and the Dot Convention
Can anyone please explain me, the dot convention in coil systems (Mutual and self inductance) with some related images to understand..?
