What is an induction cooker and how does it differ from a regular electric cooker? The modern household induction cooker is based on technologies originally developed for metallurgy. Heating occurs not with the help of conventional heating elements, like the well-known electric stove, but through induced currents, which are created using magnetic field high frequency. It is not the burner that is heated, but the bottom of the pan (kettle, frying pan, etc.) immediately. The stage of transferring heat from the burner to the heated object is skipped, and due to this, significant energy savings are achieved.
What is its design? Under the heat-resistant glass coating, on which the heated cookware is directly installed, there is a magnetic induction coil through which an electric current is passed. which generates a current, penetrates the bottom of the vessel and begins to circulate, heating it, and through it water or food.
Smaller than a traditional one, it heats food faster, saving time. hers is also higher - 90 percent versus 60-70. Not to mention gas stoves, whose efficiency ranges from 30 to 60 percent.
For induction cooker Not all cookware will do. The most effective will be the one with the highest iron content. It does not matter whether the bottom of the dish is covered with a dielectric or not. That is, for such a stove, ordinary and enamel pans, and here is the use glassware or utensils made of non-ferrous metals will significantly reduce the efficiency of the stove or even make operation impossible. Available in stores big choice special dishes for induction cookers.
It’s interesting to listen to the owner of the apartment where the induction cooker is installed. Reviews are sometimes just the opposite: from enthusiastic to perplexed. Those who have fully understood the nuances of using the new product will be enthusiastic, while those who are perplexed will mostly be those who have not carefully read the operating instructions. The induction cooker has interesting feature, without knowledge of which it will be difficult to prepare food.
The fact is that the bottom of the heated vessel should cover the surface induction hob half the area, or three quarters, depending on the model. Without this, the stove simply will not work. If, for example, you place a knife on the surface of the stove, nothing will happen. Likewise, nothing will happen if you plop a piece of meat onto the surface. There will be no heating, since the meat does not contain iron, and it is impossible to heat it using an inductive current, even if it closes the burner completely. Thus, it is impossible to get burned on it, unless only the surface heats up from the pan placed on it.
It would seem - hurray, here it is, the ideal kitchen equipment? Long live the induction hob, which has no disadvantages? Of course not. Like any unit, the stove has, in addition to advantages, disadvantages. In addition to special requirements for dishes, these include the inability to access full power with all burners operating simultaneously. True, in fairness it is worth noting that this drawback is not inherent in all stove models. What else? There is some noise due to the operation of the cooling system (fans), and the cost of operating the stove is significantly higher than that of a gas stove. And... That's probably all.
Will induction cookers replace other types of kitchen equipment? Given the current situation in this market segment, it is unlikely. And tomorrow - who knows? Scientific and technological progress does not stand still.
Induction cookers are used in great demand abroad, however Russian market is still wary of them. Is this justified? We have already dispelled five popular myths that stop you before making a purchase: “”. However, induction has objective disadvantages and advantages, which we will discuss in this article. Let your choice of stove be informed!
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Doesn't heat up, but works
Unlike any other type of stove except gas, where the surface heats up and transfers heat to the cookware, induction technology Only the dishes heat up - this happens due to the electromagnetic field. You can rest your hands on the induction hob, place spatulas and spoons, and escaped liquids will not stick tightly to the surface. There are many fascinating photographs on the Internet with half-melted frying pans and half-melted food on them. Here are a few similar ones, it’s really surprising when you’re not used to it:
And even a video to really get into it:
There is a caveat here: the stove underneath may heat up hot dishes. Therefore, it is better not to touch the burner itself, on which the pan was just boiling, although you still won’t get a serious burn from such a temperature, and the surface will cool down extremely quickly. You can clean it almost immediately after turning it off. Speaking of cleaning: induction cookers are the leaders in terms of ease of cleaning.
Saves energy and time
Induction cookers have a very high efficiency: about 90% of the total heat generated directly heats the food. This concentration allows you to save time: the frying pan heats up faster than on an electric stove, therefore the dish is cooked faster. If the stove operates for a shorter period of time, then less energy is consumed.
To prove the heating rate, we conducted an experiment: we boiled half a liter of milk at the same temperature on gas, electric and induction stoves. The results are:electric stove - 5 minutes 32 seconds, gas - 4 minutes 48 seconds, and induction - 4 minutes 10 seconds. So for those who don't want to give up gas panels with protruding burners in favor of smooth glass-ceramic ones only because of the heating speed, this issue has now been resolved.
Automation and security
Another advantage of induction cookers: the burners only work when there is a cookware on them. We removed the frying pan and the induction stopped working. In this case, the burner will not begin to heat an object smaller than a certain diameter, even if it has ferromagnetic properties (more about them below): if you accidentally put a fork on the active burner, it will remain cold.Therefore, even a switched on stove will not harm children and pets.
Automation also allows you to select different cooking programs and precisely adjust the desired heating temperature. If you need very fast and strong heat, which is used to boil water or cook a dish in a wok, many models have a function Power Booster : the selected burner will draw the power of the others for its needs.
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Requirements for dishes
Not all cookware will be heated by a magnetic field. The bottom of suitable frying pans, pots and other containers must have ferromagnetic properties. However, in practice this excludes only three popular material: glass, ceramics (the base, not the coating) and aluminum. At the same time, aluminum frying pans are often made with a layer of steel or copper, which is sufficient for compatibility.
You can find out if the dish is suitable using a magnet: bring it to the bottom. It is attracted - there will be no problems. Cookware for induction cookers can be bought at any store; at most you will have to give up a couple of old saucepans in favor of new ones. Or, as an option, buy special removable bottom attachments that will ensure compatibility.
The stove is humming
The operation of an induction cooker is not silent: it hums or even hums evenly - this is the sound of the working induction coils when interacting with the cookware. This may annoy some people, which is why this item is included in the “cons” section, but in general, any cooking is a rather noisy activity, and the hum will very quickly be drowned out by the sounds of frying or water pouring from the tap. In new models, noise is becoming less and less, and specialized cookware helps reduce it to a minimum: it costs more than usual, but manufacturers promise an almost complete absence of buzzing in addition to improved thermal conductivity and ideal flat surface bottom.
Annoying misunderstandings
They will not necessarily occur with all models, but it is better to pay attention to this when choosing. First: some models automatically turn off the burners after three hours; this must be taken into account when cooking jellied meat, jam or broth over low heat for a long time. Second: not for any induction panel you can place an oven (as well as a refrigerator, microwave or any other metal appliance). Get advice on this or place the oven in a tall cabinet.
Price issue
The first thing that frightened many people about the new product that appeared on the market was the price. But against the background of prices that have increased during the crisis, the difference in the cost of conventional electric stoves and induction ones is not so noticeable. Of course, the price also depends on the functionality, so you can simply abandon the bells and whistles that are unnecessary for you in favor of induction technology.
The latter, by the way, is a very good option, but much more expensive.
If you are still in doubt, there are many mixed models on the market in which one or two of the four burners will be induction. You can just try and get used to it.
Jan 6 2013
Induction cooker. Operating principle and disadvantages
Today, built-in panels with induction heating and electric stoves are becoming increasingly popular. Their advantages are quite obvious, because the main principle of data operation is kitchen stoves is safe use. An induction cooker is a type of electric cooker. We will look at the principles of its operation, advantages and disadvantages in more detail in this article.
An induction electric stove is the most modern kitchen appliance that changes stereotypes about cooking. It would seem, is it possible for food that gets on the hob during cooking not to burn?
Really, this plate has advantages in work that cannot be underestimated by any person. For this reason, more and more companies are including induction electric stoves in their products. Among them we can note such well-known manufacturing companies as “Hansa”, “BOSCH”, “Samsung”, “Electrolux” and others.
Working principle of an induction cooker
You can form your opinion regarding this household appliance only by familiarizing yourself with the principles of its operation. At its core, this type kitchen stoves is a transformer. Under the surface of the stove there is an induction coil through which electric current flows. When heating food, the coil will be the primary winding, and the dishes placed on the hob will be the secondary winding. For this reason, the burner itself - glass or ceramics located between the cookware and the coil - will not be subject to heating.
When an induction cooker operates, only the cookware heats up, and, consequently, the food in it. Please note that special utensils are used for cooking in this case.
Except classic look, which is no different from conventional electric stoves, a glass-ceramic induction stove can be tabletop and in the form of a mortise one, which is built into the desktop.
This type of stove is used for professional food preparation, for example, in restaurants, as well as for homemade food. Tabletop electric induction cooker can be different shapes, depending on the shape of the cookware it is intended to work with. Based on this, the slabs are distinguished:
- with a flat surface;
- with a concave surface specifically for dishes with a spherical and convex bottom;
- combined surface.
Compared to other types of cookers, tabletop induction electric stove has enough high speed cooking. For example, one and a half liters of water can be boiled on such a burner in about three minutes, although on an electric stove it will take fifteen minutes.
To know how to choose an induction cooker, you need to find out what its advantages and disadvantages are.
First of all, its advantages should be noted. These include:
- The best efficiency among all kitchen stoves is 90%. For example, the efficiency of halogen is 60-65%, cast iron is 55%, gas is 50%.
- High heating accuracy, instant change in cooking temperature and, as a result, high heat and energy savings.
- Surface induction ceramic plate automatically detects the presence of cookware on the burner and automatically adjusts to the diameter of its bottom.
- Wide variety of cooking programs.
- Food that falls on the burner cannot burn, since the surface of the stove does not heat up.
- Easy to use and clean the surface.
- Elegant appearance.
We can talk about the advantages of this cooker for a long time, but what are the disadvantages of an induction cooker?
- The vortex electromagnetic field, which is necessary for the operation of the plates, affects the human body. Although it has already been proven that the magnetic field created induction surface less than a simple home hair dryer.
- The disadvantages also include the need for cast iron, which is needed for cooking.
- When you first come into contact with such a stove, you may feel a little unusual, because all dishes will be cooked very quickly.
- The stove reacts to dishes that occupy at least 70% of the area of the appliance itself.
Video showing the working principle of an induction cooker
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Induction cookers continue to gain popularity. While they borrow from some housewives place of honor in the kitchen, others shrug their shoulders skeptically and talk about the unsafe use of them. Let's try to figure out whose side is right and whether it is worth changing the usual electric or gas stove to a new induction one.
Principle of operation
The main difference between such a stove and a classic electric or gas stove is the principle of operation. WITH gas stove everything is obvious: the combustion of gas causes a flame that heats the dishes and food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.
An induction cooker cooks using induction current. Electricity when passing through the turns of a copper coil located under the hob, it is converted into an alternating electromagnetic field. It creates a vortex induced current, which sets electrons in motion in the bottom and heats it.
Features of choosing dishes
An induction cooker requires the use of special cookware. This is directly related to the principle of induction: the device of the stove is similar to a transformer from physics lessons, only the primary winding is a coil, and the secondary winding is a cookware.
Cooking on an induction hob can only be done in containers with a ferromagnetic bottom.
Manufacturers mark it with a special sign in the form of a spiral, and today the set induction cookware can be purchased at almost any specialty store.
You can check whether your pan is suitable for an induction hob using a magnet: if it sticks to the bottom, then you can safely use it.
If you place the wrong container on the burner, the stove simply will not work. During cooking, only the bottom of the pan and, accordingly, the food in it are heated, but not the cooking surface. Therefore, if a piece of food falls on the burner, it’s okay. The whites won't curdle, the onions won't burn, and you won't have to struggle to scrape off the coals.
When choosing dishes, you should definitely pay attention to its bottom, which should be smooth, without dents or bulges. Manufacturers recommend selecting cookware so that the diameter of the bottom matches the diameter of the burner: the smaller the pot or frying pan, the less power it will have.
What if you are used to drinking Turkish coffee freshly brewed in the morning? Then you will have to additionally purchase a special adapter - a metal adapter disk that will cover the surface of the burner.
duhovka.vyborkuhni.ru This disc allows you to cook food in regular cookware not intended for induction cookers. However, it is hardly convenient to use it on an ongoing basis. Firstly, adapter manufacturers do not recommend turning on the stove at maximum power, which already limits you in . Secondly, you still won’t have enough of one disk to cook several dishes on different burners at the same time. It is advisable to think about purchasing it if you really have a need to use small dishes in small or medium power. For example, for brewing coffee or heating milk.
Economical
In induction, energy is not consumed to heat the contacting surfaces and air. Heat loss is eliminated because all efforts are devoted to heating the food.
Food cooks faster: there is no need to preheat the frying pan, the heating process begins instantly, and the heat is distributed strictly along the diameter of the bottom of the pan, optimizing What is Induction Cooking electricity consumption.
On the other hand, there is a possibility that you will have to replace the dishes with new ones.
Variety of designs and functions
Like classic slabs, induction are produced in different versions:
- Full size- free-standing stove with oven and burners.
- Hob- a built-in panel that can be installed directly into the countertop.
- Portable- mobile stove with one or two burners.
- Combined- equipped with both induction and classic burners.
Choose any option depending on your kitchen.
To make the cooking process even easier and more comfortable, manufacturers do not skimp and introduce more and more additional functions, some of which may actually turn out to be .
- Booster(Booster or Power Boost) - a function of transferring power from one burner to another. You simply borrow a little power from a free burner for a while if you need to cook a dish very quickly. Almost all models are equipped with it.
- Fast start(Quick Start) - you turn on the stove and it automatically detects which burner has dishes on it.
- Keep warm mode- with this function enabled, you can leave cooked food on the stove without it getting cold.
- Timer with and without automatic shutdown- you set the cooking time, after which a signal will sound and the burner will turn off ( automatic shutdown), or will continue to work (without automatic shutdown).
- Safety shutdown- will work if hob liquid gets in: all burners will automatically turn off.
- Power and temperature adjustment- you create optimal conditions for preparing specific dishes. Some slabs offer a choice suitable method cooking, such as frying, boiling or stewing.
- Pause- if you need a distraction a short time, just press pause and do your thing. In this case, previously installed settings will not be reset.
When choosing a stove, pay attention to those functions that you really need. The more variations they offer, the higher the price will be. But will you use them all in practice?
Safety
The operating principle of an induction cooker causes mistrust and fear among some housewives. Manufacturers assure that it is safe and nothing to worry about. Is it really?
Various studies have been conducted on the safety of induction cookers. Fact sheet - Induction hobs, their results are slightly different, but agree that at a distance of less than 30 cm from the stove, the electromagnetic field still exceeds the standards SanPiN 2.1.8/2.2.4.1383-03 Hygienic requirements for the placement and operation of transmitting radio engineering facilities. Also, if you place a cookware with a smaller diameter than the burner on the panel, or place it slightly unevenly, the electromagnetic radiation will become stronger and the radius of influence will increase.
Vadim Rukavitsyn, environmental consultant
However, the expert clarifies that all this matters if you spend more than two hours a day at the stove. In other cases, the standards become less strict, which allows you to cook without any harm to health.
Compliance with instructions and safety precautions with any electrical appliances extremly necessary. An induction cooker is no exception. As stated earlier, it is necessary to pay Special attention the diameter of the dish and the type of its bottom.
The electromagnetic field from an induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them. If we talk about the effect on the body, it strongly depends on the frequency of radiation, its power and exposure time.
In addition, it is especially important for people with pacemakers to follow safety guidelines. It is recommended to consult with before using your induction cooker.
There is a high probability that if you approach more than 0.5 meters to the switched on stove, the pacemaker may fail.
Vadim Rukavitsyn, environmental consultant
Majority household appliances and gadgets that we use every day, one way or another have an impact on our body. To ensure comfortable use of the devices to which we are so accustomed, it is important to comply with all safety requirements, not neglect the instructions and strictly follow all instructions. This way, first of all, you will protect yourself, and, of course, extend the life of your equipment.
Results
Advantages
- Food cooks faster.
- Energy consumption is optimized.
- The arsenal has very useful functions.
- The hob is easy to clean.
- Less chance of getting burned.
Flaws
- The price will be higher than for similar stoves (gas or electric).
- You may have to replace all your cooking utensils.
- Additional adapters may also be useful to use containers with a small bottom diameter. For example, Turk for .
- Some models may seem noisy compared to the usual classic stoves.
- Strict operating requirements due to the peculiarities of the cooking method.
It is not enough to purchase modern kitchen appliances for cooking; it is also important to learn the rules of its operation. Many have already managed to evaluate it, and most owners claim that they will not return to old electric stoves, even with a glass-ceramic surface. And some are ready to sacrifice the savings that could have been had they established gas equipment(in homes where this is possible), and give preference to induction cookers. Why this kitchen appliances is so popular among consumers, and how to properly use an induction hob?
And with simple electric stoves, the type of equipment under consideration has the following advantages.
The disadvantages of induction equipment include the high cost and the fact that you can only cook on it in a oven whose thickened bottom is magnetic. Induction should also not be used for people with pacemakers and similar devices, since the magnetic field generated by the plate can interfere with their operation.
Where to start getting acquainted with the stove
Installation should only be carried out by a qualified specialist - otherwise the owner will have to answer for faulty wiring or breakdown of an expensive device. Besides, Induction cooktops and cooktops are sold either without a cord or with one cord but no plug. As a rule, such elements are purchased and installed separately. And if a person does not understand electricity, he is unlikely to be able to connect such equipment on his own.
After unpacking and installation, clean the hob from industrial pollution, for example, glue. It is better to clean the surface using products specially designed for glass ceramics, with a soft sponge without abrasives. Once the stove is ready for use, you can begin actual cooking.
To activate the operating state of the panel, you must hold down the “Power” button for several seconds: it will notify you that it is ready sound signal. By pressing the button once, the desired burner is selected and adjusted using the “+” and “-” buttons.
For correct selection programs, it is better to familiarize yourself with the instructions supplied with the device. It contains explanations on which one is better to choose. temperature regime for preparing a particular dish.
Choosing cookware for an induction cooker
There are special requirements for cookware for induction cookers.
- As for any electric stove, the dishes must have thickened bottom at least 2-6 mm or, in relation to frying pans, a solid anti-deformation disk - this will help avoid deformation during strong heating. In addition, the bottom diameter should not be less than 12 cm. It can only be used with a special adapter.
- The bottom should be flat so that it fits as tightly as possible to the surface. Do not use pots or pans with concave or damaged bottoms. It is also better to discard cookware that was previously used on gas stoves.
- The utensils must be made from ferromagnetic material- it is he who will allow it to react with copper coils. A special icon will help you check whether the cookware is suitable for cooking on an induction hob - a pictogram in the form of rounded zigzags or the manufacturer’s inscription “induktion” on the bottom or packaging of the pan. If there are no signs, you can check the suitability of the dishes using a regular magnet. If the bottom attracts it, then the cookware is suitable for induction. As suitable option stands out – stainless steel, enameled and cast iron cookware.
Do not cook on an induction hob in an aluminum, glass or copper pan.
Rules for caring for an induction hob
As a rule, the surface of an induction cooker is made of durable glass-ceramic material; it requires some maintenance.
- To clean such a surface, it is best to use a separate soft sponge.
- For heavy pollution purchase a special glass ceramic scraper, but not steel wool.
- As detergent choose special ones for such a surface silicone based solutions that create protective film. As a last resort, you can use liquid agent for washing dishes, but avoid using powder formulations.
- After washing the surface, wipe it dry with a soft cloth.
- If necessary, it is best to wash the hob immediately after cooking.
- Do not allow sugar and salt to come into contact with the glass-ceramic surface. If such granular substances get in, you should brush them off and wipe the surface.
Modern stoves and hobs, the operation of which is based on the formation of an electromagnetic field, is one of the safest models for the user due to the slight heating of the burners during cooking and their rapid cooling. They significantly save time spent preparing dishes, since the dishes heat up faster. As a result, energy savings occur; the same amount of energy is spent as in a conventional electric stove, but the operating time is significantly shorter, due to high efficiency. Disadvantages of these types kitchen equipment – high price and a special selection of dishes, but, compared with all the advantages, they are completely justified.