Kitchen appliances are improving every year. You won’t surprise anyone with such a device as an induction cooker. Among the advantages, users cite instant heating of dishes and fast cooking, while disadvantages include capriciousness compared to a conventional stove.
What is an induction cooker
No matter how technically perfect an induction cooker is, it also has pros and cons. There are three types of inductive devices:
- A small tabletop stove, it resembles simple electric stoves. It is convenient to take it with you on trips where there is an outlet.
- Induction hob with several burners, which is built into kitchen set. If desired, an oven is installed under it or drawers.
- The induction cooker is an item household appliances complete with oven.
In appearance, these kitchen appliances may not differ from a simple electric stove, which has a ceramic top and touch controls. However, the first impression is deceptive; an inverter or induction cooker is a modern high-tech device that works due to the influence of an electromagnetic field. It appeared in Russia recently.
Principle of operation
How does an induction cooker work? An induction coil is located under the panel; it generates a high-frequency electromagnetic field. The heating effect does not occur on the glass-ceramic surface itself, but immediately in the dish. There are photos posted on the Internet with food half on the stove and half in the frying pan. The part that is on the cookware is cooked in a matter of minutes, and remains raw on the hob. This is the working principle induction cooker– it begins to heat up after the container is placed on it.
Pros and cons of an induction cooker
All the pros and cons of an induction cooker are related to the operating features. Shortcomings are attributed to the device without knowing the specifics of its operation. Disadvantages it has induction electric stove:
- High level electromagnetic radiation affects health, but if you are not closer than 15-20 cm, then it will cause no more harm than a hair dryer.
- There is a lot of noise during operation. In modern models, the sound is much quieter, and to reduce it further, you need tightly fitting dishes.
- You need to buy another one for the stove kitchen utensils. You can get by with the existing one, but it must have magnetic properties, like cast iron, steel and iron. If you have to buy dishes, then you need to choose a diameter larger than 12-13 cm and one that attracts a magnet.
- High price. The cost is indeed higher than analogues without induction, but the difference is no more than 3-5 thousand rubles.
This technique has many more advantages. The induction hob looks beautiful in kitchen interior, but there are also more practical advantages:
- Economical. Heating begins to act only after dishes of the correct material and diameter hit the surface.
- Safety. If you accidentally put a knife or spoon on the stove, you can pick up the device without fear of getting burned. Near a hot pan, the burner remains cold, unlike a simple one.
- Touch control. The program includes many modes that make cooking easier.
- Short period cooking. Compared to a gas and simple electric stove, the analogue one spends less time on cooking.
- Easy cleaning. The surface does not heat up, it is easier to clean up accidentally spilled liquid, it does not burn.
Oursson induction cooker
Among manufacturers of household kitchen appliances, the Swedish company has earned the trust of customers, so the Oursson induction cooker deserves one of the first positions in the popularity rating:
- price – 4050-4590 rubles;
- characteristics - single-burner model without oven, with electronic control and touch display, dimensions 29x40x6.1 cm;
- pluses – lightweight, easy to care for;
- cons – there are few positions between min and max power.
2. Oursson IP2310T/BL
- price – 11990 rub.;
- characteristics – two-burner model without oven, with electronic control and touch screen, maximum power 3300 W, 68.2x39.3x7.6 cm;
- pros - quick preparation of dishes, modes are easy to set;
- cons - none found.
Bosch
The equipment is produced by a group of German companies. Delivered to Russia hobs for built-in kitchens. Bosch induction cooker models:
- Bosch PIC 645F17E
- price – RUB 26,090;
- characteristics - built-in combined hob, 4 burners, 2 of them induction, with touch switches, dimensions 58.4x51.4 cm;
- pros - touch control, quick setup of modes, high efficiency;
- cons - not found.
- price – RUB 23,990;
- characteristics - hob with 4 induction burners, touch control type, dimensions 59.2x52.2x5.7 cm;
- pros - easy switching of modes, possibility of different dishes on the burners;
- Cons: It buzzes loudly during operation.
Iplate
A domestic company produces economical induction cookers Iplate:
- Iplate YZ-T24
- price – 4,890 rubles;
- characteristics - single-burner model, no oven, with electronic control and touch screen, dimensions 30x38x6.2 cm;
- pros – mobile, easy to carry and install in a new location;
- cons - too noisy.
2. Iplate YZ-C20
- price – RUR 8,530;
- characteristics – two-burner model without oven, with touch screen, dimensions 60x37x7.5 cm;
- pros – easy to clean, doesn’t burn, easy to adjust;
- Cons: The fan noise is audible.
Kitfort
The company is located in St. Petersburg, the equipment is in demand. The most popular examples of Kitfort induction cookers:
- price – 2063-2520 rubles;
- characteristics – single-burner model without oven, electronic control, dimensions 32.5x39x9 cm;
- advantages – compact size, low price;
- cons – in the first months after purchase strong smell burnt plastic.
2. Kitfort KT-106
- price – 3390-4560 rubles;
- characteristics - single-burner model without oven, with electronic control and touch display, power 2000 W, dimensions 29x37x5 cm;
- pros - light weight, quick cooking;
- Cons – there is no power off button, it makes a loud noise.
Gastrorag
The Chinese company produces Gastrorag induction cookers for catering organizations. Popular models:
- price – RUB 10,994;
- pros - economical;
- Cons: It’s difficult to choose dishes.
2. Gastrorag TZ-JDL-C30A1
- price – RUB 10,994;
- characteristics – single-burner model without an oven in a metal case, touch screen located on the side, power from 500 to 3500 W, dimensions 33x39x10 cm;
- pluses - all dishes are prepared in advance a short time;
- cons - the timer can only be turned on for 180 minutes.
Endever
Another company from Sweden exports Endever induction cookers for Russians:
- price – 2033-2540 rubles;
- characteristics – single-burner model without oven, touch switches, power 2000 W, dimensions 29.6x36x6.2 cm;
- pros – it’s inexpensive;
- Cons: There is a gap between the body and the panel.
2.Endever IP-26
- price – 1745-2150 rubles;
- characteristics – model for one burner without an oven, with a touch screen, power up to 2 kW, dimensions 28x34x6 cm;
- pros - many modes;
- Cons: strong plastic smell during operation.
How to choose an induction cooker
To choose the right induction cooker, you first need to decide on the purpose of purchasing it. For an office, cottage, dormitory or big house We need models with a different set of functions and number of burners, built-in or mobile with the ability to be moved. Otherwise, it is recommended to choose a device based on the following parameters:
- Size. Some people have to because of the purchase new slab make rearrangements in the kitchen, because the panel should not come into contact with metal appliances. If proximity cannot be avoided, then special protective material is laid between them.
- Number of switching modes. Some dishes require a certain temperature, and the number of intermediate positions will determine whether it can be achieved. It is recommended to take with 15-17 modes.
- Availability of spherical burners. For those buyers who love Asian cuisine, the option will be an advantage. To prepare oriental dishes, concave-shaped dishes are often used. On simple flat surface You won't be able to cook.
- Possibility to use all burners at once with different cooking modes. In some models, you can set only one mode for the entire stove.
The development of kitchen appliances does not stand still, and recently, among household appliances, modern models, which quickly gained popularity. It's about about induction hobs.
Let's take a closer look at what a device is that operates on the basis of physical phenomena such as induction currents.
Types of induction cookers
This type of panel came to kitchens in the 80s of the last century. At this time, the first commercial samples appeared under the AEG brand. Their cost was very high. In addition, buyers were not ready to give up traditional, well-known and reliable stoves. Therefore, the new surfaces were met with rather indifference.
However, gradually there were more and more admirers of induction units. Such cooking devices are no longer a rarity in the kitchen. Many housewives have their own experience of using them.
Nowadays trade offers several types of induction panels. 
- Complete with oven. This is a plate consisting made of two parts: an induction hob and an oven.
- Combined instruments. These appliances have several different burners. In some devices the operating principle is combined. For example, in the panel Of the four burners, two are induction and two are conventional electric..
- Multi-burner hob. It is convenient because easily inserted into the tabletop. At the owner's request, it can be combined with an oven, which is placed directly under the surface. But it is not the only option, because the space under the countertop can be taken up with spacious drawers. They will always have different kitchen utensils at hand.
- There are also small stoves with one burner. They convenient for their mobility. It is not necessary to look for one single place for them, because such tiles can be easily moved to another place. And she suitable for transportation, you can even take it with you on a business trip or trip.
Installation of induction cookers 
The structure consists of the following elements.
- Horizontal surface, the size of which depends on the number of burners on it. The surface is made of glass ceramics, which is suitable for the functioning of the structure and becomes an interesting interior detail.
- Induction coils that ensure the operation of the device.
- Control block.
Principle of operation 
The operation of the device is based on the properties of electromagnetic induction, that is, the appearance of electric current in a closed circuit due to a change in the magnetic current.
Reference. This physical phenomenon was discovered by the Englishman M. Faraday back in 1831.
In many electrical appliances, which we use every day, there is a transformer.
An induction cooker is essentially the same transformer. The operation of the device is simple. The glass-ceramic surface hides the coil that ensures the movement of electric current. Its frequency is from 20 to 60 kHz.
The induction coil is the primary coil; the secondary coil is the saucepan, frying pan or other utensil in which this or that dish is prepared.
When an induction current is applied to the bottom of the cookware, it heats up. Accordingly, its contents also heat up.
Important! The peculiarity of induction cookers is that pots and pans are heated. And the surface itself, located above the heating element and under the dishes, changes its temperature slightly.
Hence, When heated by induction currents, heat losses are minimized.
Noticeable changes also occur with the time spent heating the dishes. In terms of heating speed, induction designs exceed the results shown by other devices.
Condition for quality functioning
High-quality operation of induction kitchen panels is ensured by the use of ferromagnetic cookware.
Such pans and pots can be metal. But Only a metal that reacts to the action of a magnet is suitable. Therefore, it is not necessary to look for any specialized dishes. To prepare tasty dish, it is enough to use ordinary dishes, for example, good old cast iron frying pans. It is permissible to use even enamel cookware, but under one condition, it must attract a magnet.
Important! Dishes made of porcelain, glass and other materials are not suitable for the induction panel.
Requirements for dishes
When using regular cookware, you need to ensure that it meets a number of parameters.
- Along the bottom minimum diameter should not be less than 120 mm.
- You can use dishes that have bottom thickness from 2 to 6 mm.
- Cookware specially made for use on induction panels has special marking. It is applied to the bottom of the product.
Each manufacturing company labels such dishes according to its own rules. But information that it can be used for induction cooking can be found in the operating instructions.
The cost of specially made dishes can exceed the cost of traditional ones and directly depends on the brand. There are many companies involved in the production of special cookware.
Among the leaders are brands Fissler and Woll from Germany And. Their catalogs include more than just frying pans and saucepans. Dutch ovens and other utensils are also popular. Some products are handmade and have a 10mm thick ceramic coated body.
Germany is not the only country specializing in the production of such products. Others also produce them European countries – Finland, France and many others. The products manufactured here cost slightly less, but are also of decent quality.
Comparison of induction cookers and other cooking devices
Induction units are high-tech devices that use different physical principles than other devices. Induction current opens up new horizons for consumers in cooking and allows complete control over this process.
Differences 
It's all about the principle
The main difference between different cooking devices relates to the principle of their operation.
On gas units Let's not stay long. Here the differences are obvious: they are in different types of fuel, thanks to which the device operates.
Electric stoves in this regard would seem to have similarities rather than differences. After all, in these designs everything is based on electricity. But there is still a difference!
Electric stove when turned on heats up to the set heating temperature. Then hot surface devices transfers heat to dishes and thereby heats the container and its contents.
Induction cooker activates magnetic currents, which n cause pots or pans to heat up, but the panel does not change its temperature.
Efficiency
Let's compare the effectiveness of using different devices.
- electric stove with glass ceramics - 50–60%;
- gas stove - 60–65%;
- induction panel - 90%.
Pros and cons of induction devices
Advantages 
The undoubted advantages of induction devices include the following.
- Increasing heating rate. When turned on, the dishes and, accordingly, the food are heated, while the panel itself practically does not heat up.
- Saving electrical energy . The physical principles that form the basis of this kitchen appliance allow you to cook food with minimal costs electricity. This is because energy is expended to create a magnetic field. There is no need to heat up the coil.
- Increased security induction kitchen appliances. About its surface it's impossible to get burned. The operation of such a device eliminates the risk of fire, even when the burner is left on for a long time. Once the dish is cooked and the stove is turned off, it will not be hot, but warm.
- Auto shutdown. The stove independently recognizes the presence of dishes on its surface and turns off automatically.
Flaws
To be fair, it should be noted that such a panel is not without its drawbacks.
- For some consumers, a wary attitude towards a new type of kitchen appliance is due to the fact that cooking on an induction cooker requires the use of special utensils. It must have certain ferromagnetic properties. And utensils made of aluminum or glass should not be used.
- The technique of this class is persistent It is not recommended to install next to household appliances made of metal.
- Panel of these devices requires careful handling. A lid or knife falling on it may cause a crack. You should also be careful when placing dishes on the stove, because otherwise the stove may break.
- But the key disadvantage of this household appliance is high price in comparison with plates operating on other principles.
Which induction hob to choose? 
On the market of our country large selection there are no similar slabs.
But still, among what is available, you can focus on the models supplied by the AEG-Electrolux concern. In appearance, the products of this company are not much different from a traditional electric stove with a glass-ceramic surface.
As of autumn 2018, its cost is within 30 thousand rubles. is a fully functional kitchen appliances. The burners of this model heat up to 100 degrees in the center, and up to 40 degrees at the edges.
There are no other companies in our market.
Any modern kitchen equipped with a certain type of stove that is required for cooking. It is simply impossible to do without it. Exists big number different types plates, the main ones are:
- Gas;
- Electrical;
- Induction options.
Using an induction cooker in the kitchen provides a large number of advantages, because it is very effective, easy to use, reliable and has additional functionality. Let's take a closer look at what an “induction hob” is.
What is an induction hob: general description
What does induction hob mean? It belongs to built-in household appliances, being considered electrical in nature. Moreover, the operating principle of such a stove is completely different from that of an electric one. This point must be taken into account and understood when considering the difference between these kitchen appliances.
Operating principles of an induction hob: technical capabilities
An induction hob is a device that does not have a special heating element, but instead uses electromagnetic types coils How does an induction hob work? Current is supplied from the mains to the coil, and it carries out the process of generating a magnetic field.
When utensils made of metal are used on the surface of a working panel, it heats up very quickly. This is done due to the fact that metal utensils are affected by eddy currents.
Cookware that can be used on an induction hob
All induction cookers are capable of very quickly heating cookware that is made of metal. At the same time, the stove itself of the presented type of design almost does not heat up during operation, which is a positive point in the use of this technique. Therefore, the energy consumed is almost entirely spent on heating the utensils for cooking. This indicates the high performance of induction furnaces, as well as the efficiency of their use.
For an induction cooker, you need to buy cookware that is made from certain materials that can heat up quickly and not have a bad effect on food:
- Very often, utensils made of stainless steel are used for the panel;
- Utensils that are made of high-quality cast iron are also suitable;
- When choosing dishes, you need to pay attention to the fact that its bottom is as thick and metal as possible, which affects the time it takes to heat up the food.
Is an induction hob harmful to health: its disadvantages
Many people ask whether a stove is harmful to human health if it is constantly used for cooking. To answer this correctly, you need to understand how this type of technology works. At the beginning of 2006, a study was conducted in Switzerland to determine whether induction hobs are harmful to health.
Important! Scientists have found that if the presented technique is used correctly, it cannot cause harm to health, even creating powerful electromagnetic pulses. But it is necessary to understand that the stove must be used in strict accordance with the instructions.
Qualified professionals indicate that the bottom of containers used for cooking should be filled with maximum area the bottom of the burner. When using equipment, it is necessary to maintain a certain distance at which a person should be when the stove is on.
The distance should be at least 30–35 centimeters. This will help protect the human body from negative influence strong electromagnetic radiation during the cooking process.
What to look for when choosing
When choosing a slab, it is recommended to pay close attention to the manufacturer, functional features and product characteristics. In addition, the quality of the material from which the induction hob is made will significantly depend on its service life.
When choosing equipment, pay attention to the number of burners, because their number in various models may vary. This must be taken into account so that you purchase for yourself a stove that will optimally suit you in all respects.
In addition to all this, the slabs may have various modes for cooking food. And in different models of equipment, the number of these modes may vary significantly. The average number of modes that are used to prepare various foods in modern types There are 15 types of devices with an inductive operating principle.
Important! Very often you can find stoves that have a special operating mode, which makes it possible to pause the cooking process for a certain period of time and then start it again.
This function is very convenient and useful when preparing various dishes, so it is recommended to pay attention to this point when choosing this technique.
So now you know what it means, induction hob. If you have problems making a choice, it is recommended that you seek help from qualified professionals. They will help you choose the best option, which will have the dimensions and functionality you need. Well, decide for yourself the color to match the kitchen.
Choice hob- one of those questions that both happy new residents and those whose old stove has become unusable have to solve. Today, the choice is usually made between electric and induction hobs: gas stoves They are also good in their own way, but many new buildings now don’t even have gas installed. And this choice, for all its inevitability, is not too obvious. So which stove is better - electric or induction?..
I have long planned to write an article about the pros and cons of electric and induction hobs, but I wanted to do it from a practical point of view, which I now have every right to do: I have been cooking for six years electric stove, which I recently replaced with the Pyramida IFEA 640 B induction hob, and now I can talk about the advantages and disadvantages of both solutions from my own experience.
How is an induction cooker different from an electric cooker?
Before answering the question of which stove is better - induction or electric - let’s figure out how they differ. Let's start with electric hobs as the older ones. Their operating principle is quite simple: electricity passes through a resistor, it releases thermal energy, and it, in turn, is transferred to the heating element dishes Modern electric stoves mainly have a surface made of glass ceramics, but in terms of their design they are not so far removed from the old electric stoves with metal burners.
An induction hob operates differently: under each burner there is a high-frequency generator that creates eddy induction currents in the metal cookware placed on the burner. In this case, the cookware acts as a conductor, and it is it that heats up, and not the coil or the surface of the stove - provided that the cookware has conductive properties. If all this doesn’t sound very clear to you, don’t worry about theory, let’s better find out what this means for us in practice.
So, let's compare induction and electric cookers according to various parameters, and then display the final score. For each indicator, both types of slabs will be awarded from 0 to 2 points, depending on how well they perform in one aspect or another.
Suitable cookware
The first thing I did when I became the proud owner of an induction cooker was to go to the store and buy an adapter, this steel pancake, which costs much more than you might expect by looking at its shape. As mentioned above, an induction cooker is capable of heating only cookware that has ferromagnetic properties, of which there were surprisingly few of the pans and pots that served me faithfully.
The adapter is capable of turning an induction cooker into a regular electric one, heating up and transferring its heat to the cookware placed on it, but it deprives it of all the advantages that will be discussed below. If you place the wrong frying pan on the induction burner, it won’t even turn on.
To understand whether a cookware is suitable for an induction cooker, attach a magnet to it or simply turn it over; the following pictogram is usually placed on compatible cookware:
At first glance, electric stoves do not have this drawback, but in practice they are far from ideal. An electric hob can only provide even heating if the cookware has a perfectly flat bottom, but even the most reliable pot or pan will warp over the years when exposed to intense heat. For the same reason, it is inconvenient or simply impossible to cook on an electric stove, using a regular wok or cauldron with rounded walls and bottom, you will have to use utensils adapted specifically for electric hobs.
Induction hob – 0 points
Electric hob – 1 point
Ease of use
The main virtue you will need when using an electric stove is patience. The burner heats up quite quickly, almost instantly, but it takes time to transfer its heat to the cookware. A lot of time. It takes about 7 minutes to heat a frying pan to a temperature suitable for frying, and 15-20 minutes to bring a pan of water to a boil.
In order to change the temperature of already heated dishes, everything is also not easy - quickly increasing the “fire” from low to maximum simply will not work, and the most reliable way quickly reduce the heat - remove the dishes from the stove. Perhaps this is the most important disadvantage of an electric hob - it is slow, inert, and this makes it terribly inconvenient.
This is not the case with an induction hob. The source of heat in its case is the bottom of the cookware itself, so the increase or decrease in heating occurs literally instantly: if your previous stove was gas, you won’t even notice the difference.
I specifically conducted an experiment and recorded the time it took my Pyramida IFEA 640 B to bring 2 liters of water to a boil in a saucepan without a lid. It took 9.5 minutes - more than half as much time as I would have spent using an electric stove. In addition, the induction hob has other advantages arising from its operating principle.
Firstly, this high efficiency — thermal energy does not go into the air, but is almost completely used to heat food.
Secondly, its efficiency - since almost all the energy is used for its intended purpose, an induction cooker, all other things being equal, consumes less electricity and costs you less. Considering that electric and induction hobs cost approximately the same, this is an extremely useful feature in these times.
Thirdly, the stove will automatically turn off if you remove the dishes from the burner, which also contributes to savings and natural resources, and your money. In general, in terms of convenience, the induction hob deserves a solid five (which on our scale corresponds to a solid two).
Noise
During its operation, the induction hob makes various sounds, which was a discovery for me, because the electric stove is absolutely silent. This cannot be said about induction; it crackles quietly, turns on a fan hidden in its depths to cool the coil and the transistor radiator, in a word, it lives its own life.
Do not in any way think that these sounds irritate, frighten or somehow interfere with my life, but they exist, and after the electric stove has not made the slightest sound for several years, this is surprising. To the credit of the induction cooker, I can assure you that these sounds are quite quiet, and you stop noticing them quite quickly.
Induction hob – 1 point
Electric hob – 2 points
Heating the hob
The operating principle of an electric stove is that heat is transferred to the cookware by contact with a heated burner. In other words, an electric stove simply must be hot, heat up quickly and not cool down too quickly, which entails several not very pleasant consequences.
Firstly, such a stove poses a risk of burns, especially for children and pets, and also, albeit a moderate, but still a fire safety threat.
Secondly, when cooling, the stove gives off residual heat to ambient air, and if it’s a hot summer, and you also don’t have air conditioning, you can imagine what an inferno the kitchen turns into when preparing several dishes at the same time.
Thirdly, any liquid, like sauce or soup, when dropped onto a heated burner, instantly turns into acrid smoke, leaving a hard-to-remove black stain on the surface. Of course, there is a wide selection of products available for sale to combat such pollution, but the very fact of the appearance unpleasant odors And I can’t be happier with an additional headache.
An induction hob is a different matter! As mentioned above, it does not heat itself, but generates heat directly in the cookware placed on it - and this alone creates a huge gap between electric and induction cookers. Yes, an induction hob can get hot, but this will be from the heat of the cookware placed on it, and if you remove the pan from the stove, the hob will quickly cool down. There will be no burns, there will be no overheating of the air, and stains, if any, will be wiped off with much less difficulty. In short, in terms of this parameter, an induction cooker is ahead of an electric cooker by a large margin.
Induction hob – 2 points
Electric hob - 0 points
Verdict
Of course, I haven’t listed all the differences between induction and electric stoves, but I’ve listed the most basic ones, so it’s time to summarize. Let's calculate the points scored:
Induction hob – 5/8
Electric hob – 3/8
What does this mean? The fact that the electric hob is quite suitable for use, which I proved on own experience, and you can check it yourself, because 99% of the recipes from this site over the past 6 years have been prepared on an electric stove.
In turn, an induction hob cannot be called ideal either - and if you can easily turn a blind eye to such a trifle as a little noise, then incompatibility with big amount The otherwise good dishes make me sad much more. This means that technology has room to grow, and we can hope to see hobs and stoves without these shortcomings in the foreseeable future.
However, on this moment an induction cooker is a thing of today, and an electric cooker is a thing of yesterday. Does this mean that an induction cooker is definitely better than an electric one? I think I’m ready to answer this question in the affirmative, because the advantages of my new Pyramida stove outweigh its disadvantages, and there is no shortage of cookware suitable for induction stoves.
For those who managed to acquire their favorite dishes and do not want to send them to the dustbin of history along with old stove, there are quite working solutions - the already mentioned adapter for induction cookers or combined hobs, some of the burners of which are conventional electric, and the rest work according to inductive principle. This will allow you not to part with your favorite dishes, but at the same time open the door to the future - since you are still afraid to open it wide open.
An induction cooker is an electric kitchen stove that heats metal cookware with induced eddy currents created by high-frequency magnetic field. The induction effect is also used in metallurgy for smelting metals.
When working with the stove, you must use special dishes made from material with suitable characteristics, which would effectively absorb the energy of vortex fields. These characteristics are resistivity and magnetic permeability (affects the depth of the skin layer). Contrary to popular belief, the material does not have to have ferromagnetic properties, however, in practice, for HF currents with frequencies of 20-60 kHz used in induction cookers, suitable material It turned out to be ordinary steel, so cookware for induction ovens can be checked with a magnet. Modern induction cookers automatically recognize suitable cookware and only in this case turn on the magnetic field.
The operating principle of an induction cooker is shown in Fig. 1. In a sense, this is also nothing more than a transformer: its primary winding is an induction coil located under the glass-ceramic surface of the stove, through which electric current flows. Its frequency is much higher than the 50 Hz that is in every socket, and amounts to 20-60 kHz. And the secondary winding of the transformer is the dishes that we place on the stove. Induction currents are induced in the bottom of the dish, which heats it, and at the same time the food placed in the dish. There is no transfer of thermal energy from bottom to top, from the burner through the glass to the cookware, which means there is no heat loss. From the point of view of efficient use of electricity consumed, an induction cooker compares favorably with all other types kitchen stoves: heating occurs faster than on a gas or conventional electric stove (and not only with cast iron “pancakes,” but even with halogen burners), and the heating efficiency of an induction stove is higher than that of these stoves. For example, you can bring two liters of water to a boil on a regular glass-ceramic stove in 9 minutes, on a gas stove in 8 minutes, and on an induction stove in just 6 minutes. In this case, the heating efficiency on gas will be 60%, on conventional glass ceramics - 50%, and on an induction cooker - 90%.
Rice. 1. Operating principle of an induction cooker: 1 - cookware made of ferromagnetic material, 2 - glass-ceramic surface, 3 - insulation layer, 4 - induction coil, 5 - frequency converter, 6 - electronic control unit
The difference can be easily seen in the diagram.
1. A conductor that emits a high-frequency electromagnetic field.
2. Under the influence of an electromagnetic field in metal pan An electric current is generated which produces heat.
3. Heat from the pan is transferred to the contents (borscht)
4. Nothing except the pan on the stove interacts with the electromagnetic field. As soon as you remove the pan, heat production stops.
The latest advancement is the smart induction cooker. On this stove you can place any size pot or pan anywhere on the stove.
Miracles of induction
Externally, induction hobs are no different from conventional glass-ceramic surfaces: the same shine of polished glass, the same touch panels management. Those same induction coils are hidden in a flat case, and perhaps few have seen them. We provide curious readers with a rare opportunity to see with their own eyes not only this coil itself (Fig. 2), but also the copper wire winding through which, in fact, the high-frequency current runs (Fig. 3).
Rice. 2. Induction coil
Rice. 3. Copper windings of induction coils
But the most important element of an induction hob is its electronic control unit (Fig. 4). The programs embedded in its microcircuit will help the housewife to use her induction assistant very effectively. For example, you are planning to cook soup. Why waste time waiting for water to boil in a pot? On an induction hob, you can achieve results much faster: the control system will first turn the burner on for a couple of minutes. maximum power, and when the water boils, it will reduce the power to the level you set (Fig. 5). This function is different manufacturers has different “brand” names: Quick Rapid, Heat Up, Par Boil, etc., and the burner assigned to it is called a quick heating burner.
Rice. 4. Induction hob control unit
Rice. 5. Operation of the regular burner (1) and the fast heating burner (2)
Other interesting opportunity induction cookers - the so-called “booster” function, when one of the burners seems to “share” part of its power with the other. For example, this is how you can combine the power of two adjacent burners of the ARDO PI 58 IXT induction hob (Fig. 6). By selecting booster mode for one of them, you will receive increased power on it for a few minutes at the expense of temporarily reducing the power of its “partner”.
Rice. 6. Induction hob ARDO PI 58 IXT
The fact that when induction heating heat is generated directly at the bottom of the pan, and is not transferred to it through the glass of the hob, allows you to perform an effective demonstration trick: a sheet of paper is placed on the surface of the glass under the bottom of the pan (this can even be paper bill!), the burner is turned on at full power, the water in the pan is boiling, and the paper not only does not burn, but does not even get particularly hot (Fig. 7). We did this experiment with a hundred-ruble bill, but we wouldn’t risk it at all by putting even a hundred euros on the stove. The laws of physics are strictly followed! Therefore, we can rightfully recommend that readers do not have a hundred rubles, but purchase an induction hob.
>Fig. 7. Demonstration experience with a paper bill
It is clear, by the way, that the thin gap between the glass and the bottom of the pan, which in our experiment was filled with paper in the form of a banknote, could also be filled with air. We verified this by slightly lifting the pan above the glass: the water continued to boil! So it turns out that you can cook soup on an induction cooker without putting a pan on the stove.
Another spectacular experiment is related to the fact that heat is generated in the cookware, and not on the burner: the part of the heating zone not occupied by the cookware remains cold (Fig. 8). The wonders of induction!
Rice. 8. No dishes - no heating
Despite all these interesting moments, the induction cooker remains a very serious device and does not tolerate unnecessary liberties. This primarily applies to installations during which it is necessary to provide conditions for the removal of heated air. Induction burners have decent power, and there is a special fan on the underside of the hob to cool them. Therefore, when embedding a surface into kitchen furniture the required ventilation gaps must be left (Fig. 9).
Rice. 9. Ventilation gaps: on the left - when installing an induction hob above an oven, on the right - when installing above a furniture drawer
Induction on the march
For those who do not complain about their kitchen being cramped, the German concern BSH offers a Siemens EF 88H501 surface with a front width of 806 mm with four fast heating induction burners (Fig. 10). One of the burners of this surface is double-circuit, the other has an oval heating zone. In addition, the surface has a low temperature zone and a digital function display.
rice. 10. Induction hob Siemens EF 88H501
A “signature” feature of Siemens hobs are infrared sensors that control the cooking process. For example, in this model these are the bratSensor frying sensor and the kochSensor cooking sensor installed in the far corners of the surface. These devices monitor the temperature of the frying pan or pot, respectively, and reduce the heating power when the temperature you set is reached. Now you no longer need to stand next to the pan to adjust the heat. Frying under sensor control eliminates the possibility of flaming fat and damaging the pan due to overheating. And most importantly, you can cook healthier food, because due to less heat in the pan, it decomposes and ends up in finished products less fat.
But the range of Siemens hob sensors does not end there. The stoppSensor device protects your safety: if you urgently need to leave the kitchen, just press the stoppSensor key, and all functions of the hob will be interrupted for three minutes. If the key is pressed again during this time, the operation of the surface will resume in exact accordance with the previously specified settings, and if not, the surface will turn off.
The appearance on the market of a new series of Gorenje household appliances, designed by the world-famous Italian design bureau Pininfarina, became a real sensation in 2005. One of the elements of the Gorenje Pininfarina II line is the induction hob EIT 2600 P2 (Fig. 11). The shiny black surface of this plate turns any dish into a sculpture reflected in the mirror surface. The graphic images applied to the surface are made in a strict, laconic style.
Rice. 11. Induction hob EIT 2600 P2 (Gorenje)
The SATA company offers a whole line of induction hobs in its collection of equipment. Here is the record-breaking wide model TCO 904 ST FVI (front width 1000 mm), and model I 704 FTCI with a width of 770 mm, and several models with a width of 580-590 mm with four or three burners. Touch control, a booster function, a digital power indicator with 9 levels, and the ability to block the touch zone from children’s actions make using the panels simple and convenient.
The Electrolux concern offers consumers an extensive line of induction hobs. Under the AEG-Electrolux brand, the Maxisense 78001 KF-MN model, 70 cm wide with interesting solution desktop - without clearly defined heating zones. The desktop of models 68001 K-MN and 68002 K-MN of the AEG-Electrolux brand, 60 cm wide, is made of Vitramic glass-ceramic reinforced with corrugation, and the table of the EHD 6685 P and EHD 6005 P models of the Electrolux brand has two beveled side edges (bevel width - 27 mm) , which will successfully emphasize the stylish look of these modern devices in your kitchen. Booster functions, timer and alarm clock with acoustic signal - all this makes these models of induction hobs convenient for implementing any culinary ideas.
The wide power range of induction burners makes induction hobs a truly versatile appliance. At one end of the spectrum of capabilities of these devices - induction hob WOK, implemented, for example, in the Gaggenau VI 411 vario-panel with a power of 3500 W or some models of Kuppesbusch hobs. Concentrated heat generation in the WOK pan, placed in a special recess of the glass-ceramic surface, allows you to cook gourmet dishes traditional oriental cuisine using the most modern technologies.
The other pole of the energy spectrum of induction hobs is the region of very low heating temperatures, which, oddly enough, is not always possible with traditional devices. For example, try setting gas burner at a minimum power - for safety reasons, it is designed so that the level of the gas flame is not so low, otherwise it will be blown out by any draft in the kitchen. So it turns out that, for example, for melting chocolate, nothing better can be found than a continuously adjustable induction burner (Fig. 12).