Cooking according to Faraday's law. How to use an induction cooker Reasonableness of choosing special cookware

Induction cookers continue to gain popularity. While some housewives take pride of place in the kitchen, others shrug their shoulders skeptically and talk about the insecurity of their use. Let's try to figure out which side is the truth on 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 a gas stove, everything is obvious: the combustion of gas causes a flame that heats the dishes and the food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.

On induction cooker cooked by induction current. Electric current passing through the turns of a copper coil located under the hob is converted into an alternating electromagnetic field. It creates an eddy induction current, which drives the electrons in the bottom and heats it.

Features of the choice of dishes

An induction cooker involves the use of special cookware. This is directly related to the principle of operation 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 is dishes.

Cooking on an induction hob is only possible in cookware with a ferromagnetic bottom.

Manufacturers mark it with a special sign in the form of a spiral, and today a set induction cookware can be purchased at almost any specialized store.

You can check whether yours or the pan is suitable for an induction cooker using a magnet: if it sticks to the bottom, then you can safely use it.

If you put the wrong container on the burner, the stove simply will not work. During cooking, only the bottom of the dish heats up and, accordingly, the food in it, but not hob. Therefore, if a piece of food falls on the burner, it's okay. The protein will not curdle, the onion will not burn, and you will not have to scrape the coals in agony.

When choosing dishes, you should definitely pay attention to its bottom, which should be even, without dents or bulges. Manufacturers recommend choosing cookware so that the bottom diameter matches the diameter of the burner: the smaller the pot or pan, the lower the power.

But what if you are used to drinking freshly brewed Turkish coffee in the morning? Then you will have to additionally purchase a special adapter - a metal adapter disc that will cover the surface of the burner.

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Such a disc allows you to cook food in ordinary dishes that are 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. Secondly, one disk is still not enough for you to cook several dishes at the same time on different burners. It is advisable to think about purchasing it if you really have a need to use small dishes at low or medium power. For example, for brewing coffee or heating milk.

economy

In induction, no energy is spent on heating the contacting surfaces and air. Heat loss is excluded, because all the forces are thrown into heating the food.

Food cooks faster: no need to pre-heat the pan, the heating process starts instantly, and the heat is distributed strictly along the diameter of the bottom of the dish, optimizing What is Induction Cooking electricity consumption.

On the other hand, there is a chance that you will have to replace the dishes with new ones.

Variety of designs and functions

Like classic cookers, induction cookers are produced in different versions:

• full size- free-standing stove with oven and burners.
• hob- built-in panel, which can be installed directly into the countertop.
• Portable- mobile tile 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 are not stingy and are introducing more and more additional features, some of which may really turn out to be.

• Booster(Booster or Power Boost) - the function of transferring power from one burner to another. You just borrow some 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 on which burner there are dishes.
• Keep warm mode- with the function enabled, you can leave cooked food on the stove and it will not get cold.
• Timer with and without automatic shutdown- you set the cooking time, after which a signal will sound and the hotplate will either turn off (automatic switch-off) or continue to work (without automatic switch-off).
• Safety shutdown- it will work if liquid gets on the hob: all burners will automatically turn off.
• Power and temperature control- you create optimal conditions for the preparation of specific dishes. Some stoves offer a choice of the appropriate cooking method, such as frying, boiling or simmering.
• Pause- if you need to take a break for a short time, just press pause and do your thing. In this case, the previously set settings will not be reset.

When choosing a stove, pay attention to the features that you really need. The more variations offered, the higher the price will be. But will you use them all in practice?

Safety

The principle of operation of the induction cooker causes distrust and fears among some housewives. Manufacturers assure that it is safe and there is nothing to worry about. Is it really?

Various studies have been carried out 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 plate, 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 facilities. Also, if you put dishes of a smaller diameter than the burner on the panel, or put it a little uneven, then 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 stringent, which allows you to cook without any harm to health.

Compliance with the instructions and safety precautions with any electrical appliances is essential. The induction hob is no exception. As mentioned earlier, it is necessary to pay special attention to the diameter of the dishes and the type of its bottom.

The electromagnetic field from the induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them up. If we talk about the effect on the body, then 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 rules. It is recommended to consult with before using the induction hob.

There is a high probability that when approaching more than 0.5 meters to the switched on stove, the pacemaker may fail.

Vadim Rukavitsyn, environmental consultant

Most household appliances and gadgets that we use on a daily basis affect our body in one way or another. To ensure the comfortable use of the devices to which we are so accustomed, it is important to comply with all safety requirements, do not neglect the instructions and clearly follow all the instructions. So you first of all protect yourself, and, of course, extend the life of your equipment.

Results

Advantages

• Food cooks faster.
• Energy consumption is optimized.
• There are some very useful features in the arsenal.
• The cooking surface is easy to clean.
• Less chance of getting burned.

Flaws

• The price will be higher than for similar stoves (gas or electric).
• You may need to replace all your cooking utensils.
• Additional adapters may also come in handy to use containers with a small bottom diameter. For example, Turku for .
• Some models may seem noisy compared to the usual classic stoves.
• Strict requirements for operation due to the peculiarities of the cooking method.

3 egg scrambled eggs on an induction hob

Products:
3 eggs, salt to taste

Cooking:
Heat a frying pan with vegetable oil in the frying mode for 1 minute, 140 degrees, beat in the eggs, salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hob for 4 minutes, and on a regular hob for 12 minutes. Save 8 minutes.

Borscht in a 3 liter saucepan

Products:
Pork - 300g, carrots - 1 pc., onions 1 pc., beets - 2 pcs., spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.

Cooking:
Grate on a coarse grater, carrots and beets, cut the onion into squares. Fry in vegetable oil in the "frying" mode 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, lower into a 3-liter pot with water. Set the mode "frying" temperature 120 degrees time 60 minutes. 30 min. Until cooked, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borsch on a regular stove is cooked for 1 hour and 40 minutes. Borscht on an induction cooker 1 hour 10 minutes. Save 30 minutes.

Steamed vegetables

Products:
Cauliflower, broccoli, potatoes, carrots.

Cooking:
Cut all vegetables. Pour water into the pan, set the double boiler, put the vegetables. Close the lid and steam. Steaming vegetables on a regular stove for 40 minutes, and on an induction stove for 25 minutes. Save 15 minutes.

Pickle 3 liters

Products:
Chicken leg 1 pc., Golden rice ¼ cup, potatoes 3-4 pcs., onion 1 pc., carrots 1 pc., carrots 1 pc., pickled cucumbers 3-4 pcs., salt, spices.

Cooking:
Grate pickles on a coarse grater, pour 0.5 water, simmer in the “frying” mode (temperature 160 degrees) for 20 minutes. Peel and cut carrots and onions. Pour a little oil into the pan, add chopped vegetables. Put the pan on the stove and fry in the “frying” mode (temperature 120 degrees) until golden brown. Pour water into the pan, lower the ham and cook in automatic “soup” mode. Peel and dice potatoes, and 30 minutes before the end of work, add fried vegetables, washed rice, stewed cucumbers, salt, spices and herbs.

Beef Goulash

Products:
Beef 700g., 1 carrot, 1 onion, tomato paste, spices, flour 2 tablespoons, salt to taste.

Cooking:
Peel and cut onions and carrots. Pour vegetable oil into the pan and fry the vegetables in the “frying” mode (temperature 160 degrees) until golden brown. Fry the tomato paste for 5-6 minutes in the same mode. Cut the beef into cubes, fry in the “frying” mode (temperature 150 degrees) for 10-15 minutes, add the fried vegetables and tomato paste, simmer in the “stewing” mode 300w for 40-50 minutes. 5-10 minutes before readiness, salt, add flour diluted in ½ cup of water, stir to form a thick gravy. Sprinkle the finished dish with herbs.

lazy cabbage rolls

Products:
Homemade minced meat 700g, fresh cabbage 1kg, carrots 1pc, onion 1pc, rice ½ cup, herbs, spices, salt to taste.

Cooking:
Fry the minced meat in a frying pan in vegetable oil in the “frying” mode (temperature 150 degrees) for 15-18 minutes. Separately, fry the chopped onions and carrots in the “frying” mode (temperature 150 degrees) until golden brown. Rinse rice. Shred the cabbage. Put the fried minced meat, vegetables, rice and chopped cabbage in layers in a saucepan. Pour 1 glass of water, salt, pepper, add chopped herbs. Cook in the “frying” mode (temperature 120 degrees) for 35-45 minutes.

Rice porridge

Products:
Rice ½ cup, water 2 cups, salt and sugar to taste, milk ½ cup.

Cooking:
Rinse the rice, put it in a saucepan, salt, add sugar and pour cold water. Set the “extinguishing” mode to 300w. Cook for 18-25 minutes, stirring constantly. 5 minutes before the rice is ready, pour cold milk. Boil. Add butter to the finished porridge.

Buckwheat porridge

Products:
Buckwheat 1 cup, water 500 ml, salt and sugar to taste.

Cooking:
Rinse the grits, pour into a saucepan, salt, add sugar, pour cold water. Press the “porridge” button, turn off after 30 minutes. Add butter to the finished dish.

Steamed fish cakes

Products:
Cod 1kg., egg 1pc., green onion, onion (medium) 1pc., salt to taste, ground black pepper.

Cooking:
Prepare minced meat from cod fillet, skip the fish and onion through a meat grinder, add the egg, chopped green onion, salt, pepper and mix. Form cutlets. Put a pan on the stove, pour cold water, set the steamer so that it does not touch the water, put the formed cutlets, close the lid and press the “steam” button.

Stewed meatballs

Products:
Minced beef 500g, onion 1 pc., tomato paste 1 tablespoon, garlic 2 cloves, egg 1 pc., salt and spices to taste.

Cooking:
Add finely chopped onion, crushed garlic, egg, salt and spices to minced beef. Mix well. Put a frying pan on the stove and pour some vegetable oil. Form meatballs and fry in the “frying” mode (temperature 160 degrees) on both sides. Then reduce the temperature to 120 degrees. Pour water mixed with tomato paste into the pan (1 tablespoon of tomato paste per 0.5 l of water), salt, pepper, simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.

Steamed stuffed chicken breast

Products:
Chicken breast 2 pieces, salt and pepper to taste.
Filling products:
Bacon 3 pieces, tomato 2 pieces, spinach 100g, mozzarella 60g, dill 2-3 sprigs.

Cooking:
Finely chop the bacon, put it in a frying pan and lightly fry in the “frying” mode at a temperature of 120 degrees. Add finely chopped tomatoes. Cut spinach, cheese and dill, put to the filling, mix. With a knife, make a longitudinal incision in the breast and open the “pocket”. Lay out the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt, pepper. Pour water into the pan, set the double boiler, lay out the breasts. Set the steam mode, close the lid. Cut the finished breasts into portions.

Salmon for a couple

Products:
Salmon 3 stacks, salt and pepper to taste.

Cooking:
Salt, pepper the steaks, pour water into the pan, set the steamer, put the fish, close the lid and set the “steam” mode.

Quick breakfast.

Products:
4 boiled potatoes, 50g bacon, 2-3 eggs, herbs, vegetable oil, salt to taste.

Cooking:
Put the pan on the stove, pour vegetable oil. Cut boiled potatoes and bacon, set the “frying” mode, the timer is 5-7 minutes, then beat in the eggs, salt and cook in the “frying” mode at a temperature of 120 degrees for 10-12 minutes. Sprinkle the finished dish with herbs.

Cooking pasta

Products:
Durum macaroni, salt to taste.

Cooking:
Pour cold water into the pan, set the “frying” mode. As soon as the water boils, set the temperature to 120 degrees in the same mode for 13 minutes. Rinse cooked pasta and add butter.

Roast pork in tomato sauce

Products:
Pork 500g, onion 2 pcs, tomato sauce 250g, salt, pepper and spices to taste, vegetable oil for frying.

Cooking:
Cut the meat into small pieces and fry in a small amount of oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then lower the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, salt, pepper and add seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add the tomato sauce and, with constant stirring, cook the meat for another 10 minutes at the same temperature.

Shchi from fresh cabbage

Products:
Fresh cabbage 400g, beef 300g, 3-4 potatoes, 1 onion, 1 carrot, 2 fresh tomatoes, herbs, salt to taste.

Cooking:
Chop onions, carrots and tomatoes and fry in the “frying” mode for 10-15 minutes. Peel cabbage and potatoes and cut into cubes. Rinse the meat well, transfer to a saucepan, pour cold water, cover with a lid. Set the soup mode to 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sautéed vegetables, potatoes, cabbage, salt, spices and herbs to the broth.

Eggplant salad with tomatoes and garlic

Products:
Eggplant 300 gr., tomatoes 300 gr., onion 2 pcs., garlic 3-4 cloves, salt, herbs, pepper to taste.

Cooking:
Cut the eggplant and fry in the "frying" mode at t-120, 15 minutes. Cut the tomatoes and onions in the same way, grate the garlic, add to the eggplant, salt, pepper and cook in the same "frying" mode t-120 for another 15-20 minutes, gradually stirring.
Sprinkle the finished dish with herbs.

Marinated cod

Products:
Cod 700 gr., 3 carrots, 2 onions, pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.

Cooking:
Fish fillet cut into pieces, salt. Roll in flour and fry in vegetable oil in the "frying" mode at t-120 until golden brown.
For the marinade: Cut the onion into half rings, peel the carrots and grate on a coarse grater. Slightly fry the onions and carrots in vegetable oil in the "frying" mode t-120. Constantly stirring. Add tomato paste, pour 100 ml of sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Put fried fish in a saucepan, a layer of stewed vegetables in tomato sauce. Then again a layer of fish and a layer of vegetables. Add water, salt, add spices. Stew in the “frying” mode at t-120 degrees.
The fish is served chilled.

chicken chops

Products:
Fillet chicken breast 3pcs, 2 eggs, garlic 1-2 cloves, salt and pepper to taste, spices for chicken, breadcrumbs.

Cooking:
Cut the fillet lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Salt the fillet, pepper, rub with garlic. Beat eggs (a little). We pass the fillet in breadcrumbs, then dip it in an egg, then again in breadcrumbs and put it on a hot frying pan. Cooking in the "frying" mode timer 10-20 minutes. t-120, turn over and cook in the same mode.

Stuffed vegetables

Products:
3-4 eggplants, 1-2 zucchini, 3-4 bell peppers, 400 gr minced meat, 1 tomato, 1 onion, 1 egg, salt, pepper, garlic 1-2 cloves , tomato paste, greens.

Cooking:
IN chopped meat add chopped tomato; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplant and zucchini in half lengthwise, remove the core. Cut the top off the bell pepper and remove the seeds. Fill vegetables with stuffing. Combine eggplant and zucchini together (so that you get a whole vegetable). Put vegetables in a saucepan, cover with water, add tomato paste, salt, pepper. Cook in the "quenching" mode for 40-50 minutes.
Sprinkle ready-made dishes with herbs.

Pumpkin fritters with apples

Products:
Pumpkin pulp 300 gr., apples 2 pcs., egg 2 pcs., kefir 1.5 tbsp., egg white 2 pcs., flour 1-1.5 tbsp., baking powder 1/2 tsp, sugar 4- 5 tablespoons, pinch of salt, vegetable oil for frying.

Cooking:
Grate pumpkin pulp on a fine grater or pass through a meat grinder. Mix eggs with kefir, add flour with baking powder. The dough should turn out like liquid sour cream. Let the test stand for 30 minutes. Then beat 2 squirrels with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Put the dough with a spoon into a preheated pan with vegetable oil, form into pancakes. Cook in the "frying" mode t-120. As soon as they start to brown on the bottom, put apple slices on them and lightly press them into the dough. Flip pancakes immediately and cook until done.

Homemade cutlets

Products:
Minced meat (pork + beef) 500 gr., onion 1 pc., garlic 2 cloves, loaf 3-4 pieces, egg 1 pc., salt, spices to taste.

Cooking:
Add chopped onion, crushed garlic, a roll soaked in milk, an egg, salt and pepper to the minced meat. Put the frying pan on the tile, pour a little vegetable oil, shape and lay out the cutlets. Cook in the "frying" mode t-120, 10-15 minutes. on the one hand, turn over, cover with a lid and cook for another 10-15 minutes, at the same temperature.

Wheat porridge with milk

Products:
Millet 125g, water 350ml, milk 150ml, salt and sugar to taste.

Cooking:
Rinse the grits, pour into a saucepan, salt, add sugar, pour water. Without closing the lid, put on the stove, set the “porridge” mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour milk, cook until tender for another 17-20 minutes, then turn off. Add butter to the finished porridge.

fried pork in breadcrumbs

Products:
Pork 500g., Breadcrumbs, lemon juice 1-2 tablespoons, garlic 2-3 cloves, egg 2 pcs., salt, pepper and seasonings to taste.

Cooking:
Cut the pork into portions, roll with a silicone roller so that the piece is thin. Salt, pepper, rub with finely chopped garlic and seasoning and drizzle lemon juice. Dip both sides with egg and breadcrumbs. Fry in “frying mode” at a temperature of 120 degrees, on both sides, until cooked.

It is not enough to purchase modern kitchen appliances for cooking, it is also important to learn the rules for its operation. Many have already appreciated the benefits of induction cookers, 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 they could have if they installed gas equipment (in homes where such an opportunity is available), and prefer induction cookers. Why is this kitchen appliances has such popularity among consumers, and how to properly use the induction cooker hob?

Compared with gas and simple electric stoves, this type of equipment has the following advantages.

Connecting an induction cooker

Connecting an induction type stove requires certain knowledge and skills in electrical engineering. The choice of a place to install the device is dictated by the following requirements:

• installation of the plate is carried out on a flat floor / surface without distortions;
• ventilation is provided, small gaps - the device should not overheat;
• the plate must be grounded;
• for connection, a cable with a cross section of 2.5 mm² is used;
• the wiring section leading to the device must be copper;
• the presence of a socket near the place of the planned installation of the device;
• household wiring must be suitable for the load level created by the operating appliance.

If the device is not equipped with a power cable, then you should purchase a power cord yourself, focusing on the characteristics of the device specified in the documentation. It will not be superfluous to consult with a specialist.

Cable for connecting the induction hob

Attention! Errors at self installation induction cookers are fraught with breakdown and loss of warranty service for the device, as well as problems in household wiring.

If you are not confident in your abilities, it is better to contact a professional specialist about connecting an induction cooker.

Switching on and off order

An important aspect in the operation of the induction hob is the correct switching on and off of the device. Majority modern models equipped control panel. Activating the operation of such induction cookers consists of the following steps.

1. The device is turned on by holding the "On / Off" button for several times.
2. The hob emits a beep and displays the control menu.
3. Using the menu, the user needs to select the burner, set the heating parameters and the cooking program.

Switching off the induction cooker at the end of cooking is carried out using the control panel (the “Shutdown” item), if any. The device not equipped with a display is switched off by the “On / Off” button, which must be held for a few seconds until the hob turns off.

Operating modes

The method of setting the heating power of the induction burner different models is different. It can be:

• touch buttons on the control panel with intuitive designations "+" and "-";
• touch digital scale, with which the degree of increase in heating is carried out by swiping a finger to the right, and to reduce power - to the left (slider control);
• mechanical regulators, rotated clockwise to increase the heating power, and in the opposite direction - to reduce the heat supply.

In premium cookers, the heating power of the burner is adjusted automatically using built-in sensors that determine the size of the dishes.

The number of temperature gradations varies from 3-5 to 10 or more depending on the class and equipment of the device.

Slider power control

For greater convenience of using the induction cooker, manufacturers equip the devices with additional functions.

1. Booster mode- transfer of energy from a free burner to a working one, which allows you to speed up the cooking process.
2. The possibility of combining the power of two adjacent burners when using oblong-shaped dishes such as ducklings.
3. The modes of preparation of various dishes programmed for certain parameters of time and temperature.
4. Heating function left on the dinner plate for a long time.
5. Automatic switch-off of the burners- the emergency mode works at hit on a working surface of liquid.

Some models have built-in cooking modes

Surface lock and unlock

A convenient additional option is the ability to block the device from accidentally turning on the oven, changing settings by careless movements or children. When the lock mode is activated, the device does not respond to pressing the touch buttons on the control panel.

Activate and deactivate the mode by holding it for 3 seconds buttons with a key/lock icon. A message should appear on the control panel stating that lock mode is enabled/disabled. On some models, instead of a message about the activation of the lock option, an indicator in the form of a key / lock appears.

To lock the panel, use the key in the form of a padlock.

The procedure for activating and removing protection against accidental clicks may differ for different models. Therefore, it is recommended that you carefully study the instructions for use of a particular induction cooker.

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 pans, a solid anti-deformation disk - this will help to avoid deformation during strong heating. In addition, the bottom diameter should not be less than 12 cm. You can use the Turk on an induction cooker only with the help of a special adapter.

The bottom should be flat so that it fits as closely as possible to the surface. Do not use pots and pans with a concave or damaged bottom. It is also better to abandon the dishes that were previously used on gas stoves.

Dishes must be made from ferromagnetic material- it is he who will allow her to react with copper coils.

To check if the cookware is suitable for cooking on an induction hob, a special icon will help - a pictogram in the form of rounded zigzags or the inscription "induktion" on the bottom of the pan.

This is what the designation of cookware for an induction cooker looks like

In the absence of any signs, you can check the suitability of dishes using a conventional magnet.. If the bottom attracts it, then the cookware is suitable for induction. As suitable option stands out - stainless steel, enameled and cast iron utensils.

Safety regulations

Induction hobs compared to gas and conventional electric hobs are considered less dangerous. The magnetic field created by a working stove is harmless to healthy people if you are under its influence for no more than 3 hours. The surface of the appliance does not heat up, so you can put food in an empty space next to a boiling pot.

The surface of the device does not heat up

However, an induction type stove, like any electrical appliance, requires compliance with the operating rules in order to avoid injury and damage.

1. Cookware should be removed with care, avoiding touching the heating zone in order to avoid burns, as the heat does not dissipate immediately. For the same reason, it is not recommended to leave the dishes on the switched on burner unattended, since when the contents completely evaporate, the pan overheats and you can get burned. It takes a short time for the glass-ceramic surface to cool down.
2. It is necessary to use special utensils corresponding to the diameter of the burner. Can not use saucepans with warped bottoms.
3. Do not allow moisture to enter the working surface of the stove.
4. Clean the surface of the device only after disconnecting from the power supply.
5. It is contraindicated to be near a working induction cooker people with pacemakers.
6. Observe standard precautions when working with electrical equipment.

How to care for an induction hob

As a rule, the surface of the induction cooker is made of durable glass-ceramic material, it requires some care.

1. To clean such a surface, it is best to use a separate soft sponge.
2. For heavy soiling, purchase a special glass ceramic scraper, but not a metal washcloth.
3. As detergent choose special for such a surface silicone-based solutions that form a protective film. In extreme cases, you can use liquid dishwashing detergent, but avoid using powder formulations.
4. After washing the surface, wipe it dry with a soft cloth.
5. If necessary, it is best to wash the hob immediately after cooking.
6. Do not allow sugar and salt to get on the glass-ceramic surface. In case of contact with such bulk substances, brush them off and wipe the surface.

Chefs working in restaurant kitchens Catering, are already accustomed to cooking on electric (less often gas) stoves. They have long learned to enjoy the advantages and, if possible, minimize the disadvantages in the use of these plates.

Today, however, almost perfect induction technology is gaining more and more popularity. Electromagnetic induction cookers are the innovative future of the restaurant business. Why only restaurants? It's just that despite the fact that this phenomenon was discovered by Michael Faraday back in 1831, kitchen equipment using this technology to this day remains the most expensive. The price of a single-burner panel is about 150 thousand rubles.

Advantages

In the USA, as well as in a number of European countries, kitchens of HoReCa segment establishments are actively equipped with induction cookers. This process has been going on for the last 20 years. In Russia, it is just being launched.

Of course it's expensive. But those owners who see a few steps ahead understand: having spent money today, tomorrow these expenses will pay off with interest.

Main difference induction hob from conventional electric glass ceramic hob is based on the principle of heat generation. In a standard electric hotplate, heat is first supplied from the heating element to its surface. Then the bottom of the dishes is heated from it and only then the heat is transferred to the cooked product.

On an induction hob the heating process is as short as possible. The heat generates a magnetic field generated by the copper coil and high frequency current. And it goes straight to the bottom of the dish. There are simply no heating elements and intermediate links. The heat from the bottom of the pot (pan) heats up the food. The temperature of the burner itself, as a rule, does not exceed 60 ºС and after 6 minutes after turning it off it completely cools down. Whereas a gas burner will take 24 minutes to do this, and an electric burner more than 50.

This leads to the following advantage. Ambient the air doesn't heat up at all. No matter how perfect kitchen ventilation is, but any cook will tell you that the working temperature in the room is usually always far from comfortable. By the way, in kitchens equipped with a line of induction equipment, you can save a lot on the ventilation system. Professional ventilation is not a cheap pleasure. And its periodic cleaning (again, professional) is another expense item.

The next advantage of the induction hob is wide range of heating power. It can vary from 50 to 3500 watts. Moreover, it changes very smoothly with the help of many cooking modes. For example, at minimum power, products are perfectly stewed (as on slow gas). But the maximum level is able to bring water to a boil much faster gas stove. 1.5 liters boil in just 3.2 minutes.

Interestingly, with such a power drop heating accuracy provided up to a degree. And this is another advantage of induction technology. The change in temperature is instantaneous. If necessary, you can use the "booster" function. It allows you to transfer the power of one burner to another in a matter of minutes.

Other advantages of induction cooktops include time saving, electricity and, as a result, money. First, the optimal mode is automatically selected. That is, only the bottom of the pan is heated, even if its diameter is smaller than the burner itself. Second, the system automatically adjusts earlier set temperature. The programmed limit is instantly reached, and then it is supported by turning the stove on and off. Thus, the preparation takes a minimum amount of time and significantly saves energy.

And the last two advantages are ease of maintenance and maximum security. Since the stove practically does not heat up, it is impossible to burn anything on it. The whole cleaning process comes down to periodically wiping the panel with a damp cloth. At the same time, the safety of the stove has been brought almost to perfection. The burner will not turn on if there is an empty pan on it (without water or other food), if the diameter of the object is less than 12 cm (whether it is a left fork or other small cutlery). Accordingly, it is impossible to get burned.

Flaws

The main thing, as you already understood, is price. With the cost of a single-burner model of about 150 thousand rubles, purchasing the most optimal 6-8-burner unit will not only be costly, but very expensive. Such a purchase is only possible for restaurants with a high price segment and establishments with author's cuisine.

Another drawback is the prohibition of installing induction cookers over conventional ovens, refrigerators and any devices with metal surfaces. These are the disadvantages of the electromagnetic field. If the issue is acute usable area, then such a problem can cause a serious dilemma.

Due to the electromagnetic field, heating on such stoves can only be special dishes with bottom made of ferromagnetic alloy. When buying, it is easy to identify by a special marker. It can be made of stainless steel, cast iron and even enamelled. However, copper, brass, aluminum and thermal glass are useless in this case, since they are unsuitable for induction.

A feature that can also be attributed to disadvantages is thin bottom pan. When cooking even at the lowest power, the effect of "intermittent boiling" is possible. But the problem is solved by buying a plate of a high price category (although much more expensive).

Another small drawback, again concerning the so-called "inexpensive" models - light noise when operating at low power.

Manufacturers

Among professionals, as usual, only high-quality imported equipment. So among the manufacturers of induction cookers, the leaders are Bartsher, Virtus, Mastro, Heidebrenner, Schooll (Germany), Electrolux, Bertos (Italy), Garland (USA).

IN last years manufacturers from Asia Better (China), Kocateq ( South Korea). And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are up to par. Given the already rather high cost of induction equipment, buyers often make a choice in favor of asian model.

In an effort to win the trust of the customer, manufacturers are constantly improving induction technology. So, there were models on which you can cook on any metal utensils. And as a more economical option, you can purchase special linings for ordinary dishes. The electromagnetic field first heats it, and from the lining it goes to the bottom of the pot or pan.

For establishments with ethnic (oriental) cuisine, models appeared in the range of induction cookers wok. They create the effect of cooking on a "live" fire due to high temperature. True, such stoves also need appropriate dishes. For example, wok pans with a spherical bottom.

Other novelties include a mobile induction wok cooker from the German company Heidebrenner (for catering), as well as a 4-burner induction stove-stool.

But Whirlpool has gone even further and is launching a new eco-friendly induction oven. The technology is the same, but, according to the manufacturer, it can bring energy savings of up to 30% compared to a conventional class A electric oven. Moreover, the cooking speed has also increased by almost 25%. The oven can gently stew food, fry (including grilling), steam and bake.

Should I buy an induction cooktop?? Maybe it is harmful and even dangerous? And the kids are at home! How will electromagnetic radiation affect them? When will it show up and how? To be honest, just six months ago, I didn’t even know what induction cooker. Somehow I never thought about it. The situation was changed in an instant by His Majesty the case. You know how it is. Everything was just fine and suddenly... After the pan fell on the good old Siemens stove with a glass-ceramic surface and the last crack appeared in the last crack, I had to think about replacing the entire device. It was then that newfangled induction hobs came into my field of vision. I decided to buy such a contraption and test for myself all the wonderful properties that are attributed to them. Six months have passed since then. It's time to draw conclusions.

What and for whom is this article written?

In general, in this article I would not like to somehow emphasize the description of a particular model. Over time, it will still be discontinued, if not already discontinued. Yet six months have passed :).

I'm going to talk about what is an induction hob what are the principles of its work, what is it good for, and what are its weaknesses.

Most likely, the article will be useful for those who, like me, have never thought about replacing their good old stove. But situations are different. Someone will drop something heavy on the glass ceramics. Someone will buy a new headset and will need an embedded device. Someone's stove will burn out corny.

It is at this moment that a person usually begins to look for a replacement on the Internet and suddenly comes across a previously unfamiliar combination " induction hob" or " panel". Maybe you have never come across such stoves. Maybe you heard opinions from friends, but didn’t pay much attention to them. Just because your old stove did its job quite well. Why do you need extra information. And suddenly you Face to face, you face a choice: which panel to buy?

This "suddenly" happened to me in a store where I came to look for a new stove instead of a broken one. At first I did not suspect anything and just walked between the rows, examining the exhibited samples.

They were very different. From the simplest three-burner electric stove "Lysva" (I wonder who guessed to give it such a "sounding" name) to ... Here I had my first acquaintance with induction cookers. I never imagined that an ordinary-looking hob, and even built into the surface kitchen table(that is, without an oven) can cost about sixty thousand rubles.

To my ironic question, "what was stuffed there," the seller answered "without batting a glance" that it was, they say, a premium class induction hob. Further, at my request, he explained what an "induction panel" is and how it differs from a heating element.

I confess that all his arguments at first had no effect. So what, which is faster? We have nowhere to hurry. So what if you spend less energy? Well, there will be a bill for a hundred rubles a month cheaper. So what?

What exactly did the seller tell me?

How is an induction hob different from a regular hob?

Do you have small children? - asked the seller.

Yes, I have a 5-year-old son - I answered.

Has he ever burned himself on a hot stove?

I remembered: about a year ago, my baby really got burned on the stove. He just passed by and grabbed the surface with his hand. The stove was already off, but the place where the pot stood was still very hot.

Yes, it was - I had to admit.

If you had an induction hob, this wouldn't happen. She doesn't heat up.

From that moment on, we began a "scientific" conversation. I really wondered how it could be: with the stove turned on and working "to its fullest," the surface remains cold, and only the pan itself heats up.

It turned out that the same principle is used to heat dishes in an induction cooker as in an electrical transformer. Do you know how a transformer works? Let me tell you quickly just in case.

Surely you know that a transformer is such a heavy thing. There are 4 wires coming out of it. One pair is plugged into an ordinary outlet, the voltage in which, as you know, is 220 volts. On the other pair of wires, the voltage, oddly enough, is 12 volts. Or 9. Or even 4.5.

We will not go into details of the rest of the electrical circuit of the power adapter, but it turns out that through it you can plug a mobile phone into a power outlet for recharging, which requires only, say, 3.6 volts.

How does such a significant decrease in voltage occur? Let's look at the picture:

We supply 220 volts from the socket (U1) to one pair of contacts. As a result, a magnetic field is formed in the metal core of the transformer. In another winding of the transformer, not directly connected to the first, oddly enough, it also occurs electricity with voltage ... but this already depends on the number of turns of wire around the core.

Thus, due to the ratio of the number of turns in the primary and secondary windings, the desired output voltage is achieved.

In an induction cooker, the primary winding (roughly speaking, a coil of wire) is located under the glass-ceramic surface. A very high frequency current of 50-60 kilohertz flows through the coil. The so-called eddy currents create around the coil, so to speak, a cloud of electromagnetic radiation.

The bottom of the pan, which we put on the surface of the stove, falls into this "cloud". In it, under the action of an electromagnetic field, processes begin that lead to heating. In fact, the bottom of the pan becomes the second winding of the transformer.

The most surprising thing is that the glass-ceramic surface of the stove itself remains cold. Of course, it heats up from the heated bottom of the pot or pan, but this heating is nothing compared to the fiery "pancake" of the usual "Lysva" stove or red, it's scary to look at, glass ceramics.

In other words, if you turn on the burner of the induction panel, but do not put anything on it, it will simply turn off after a few seconds under the action of automation, without heating up a single degree.

If you put your hand on the surface of an induction cooker, you will feel absolutely nothing, even if you turn on the corresponding burner to the maximum.

But if you put on such a stove the right pan(we will talk about which dishes are suitable for induction panels a little later), then its bottom will literally immediately begin to noticeably heat up. Literally a few seconds and you will no longer be able to hold on to the bottom of the dish - it's hot!

What is there to say. Look at how quickly cold water boils on an induction hob.

How does an induction cooker work. Video

A 2-liter pot was filled with water at a temperature of +14 degrees. Then she was put on the stove. In the background, I deliberately placed the clock. Usually they are not there, of course. They were needed in the frame to show that the video was not edited. No gimmick - all for real. And why should I cheat? I don't sell cooking surfaces :). I'm just doing an experiment.

Then the stove was turned on to the maximum. In ordinary life, we never do this, but even I myself was interested to know how long it would take these two liters to boil. Almost immediately after switching on, air bubbles appeared at the bottom of the pan, and the water that was at the bottom of the outside almost immediately evaporated (remember, a suspicious hiss was heard at first).

The induction panel worked at maximum speed. Soon the built-in fan turned on - apparently, the induction coil was significantly heated. Then you saw everything yourself. I have to admit, at the very end, when I had to turn off the stove, I hesitated a bit, so some of the water spilled onto the surface.

Just don’t think that I crumble into beads with delight and try in every possible way to put it on a pedestal new technology and lower traditional slabs to the level of the plinth. Not at all. It's just a fact - if you need to boil water very urgently, then "induction" will cope with this faster.

In ordinary life, we never use this explosive warm-up mode. Normal power is 4-7 units out of ten, depending on the situation. However, my wife quite definitely states that the initial heat up time is faster on the new stove.

What else is good induction hob

Another pleasant discovery that was made when using the device is that the food that "escaped" from the pan does not stick to the surface. How about on a regular stove? If the milk "ran away", then you must either immediately wash it or then you will have to scrape the stove with a special scraper.

I remember from my own experience. If you do not immediately clean the surface properly, then over time, nasty circles form from the remnants of burnt food.

For half a year of using the induction panel, something “ran away” from us repeatedly. But the surface still looks like it's brand new. This happens because the surface itself does not heat up. I already wrote that if you turn on the stove and put your hand on the burner, you will feel absolutely nothing. No heating. And the heat that comes from the heated dishes is not enough to form a burnt crust on the glass-ceramic surface.

My wife was a bit wary at first. And when she found out that the old dishes might not work with the new stove, she was completely sad. But literally in a couple of days, decadent moods were replaced by enthusiasm. To this day, she considers the induction hob more good choice despite its significant cost.

An additional plus of induction is that it is more economical in terms of electricity consumption. I didn’t check it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. In the induction panel - 90 - 95%. There is some difference, right? Even if it is not as significant as it is written on the Internet, all the same, even a small regular energy saving over the years is knocked out in significant amounts that remain in the family.

I think that over time, the stove will fully pay for itself and begin to give "profit".

What cookware is needed for an induction cooker

I must say right away: the problem with dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without buying new cookware, even if none of your pans work directly with induction.

You can easily determine how your dishes are suitable for a future purchase.

Everything is very simple. Take an ordinary magnet and try to lean it against all the pots and pans that you have in the kitchen. Those pots that do not respond to the magnet will not work with the induction hob.

It will look like this: you put a pot of water and turn on the stove. For the first few seconds, everything will be as usual, but then the indicator light of the corresponding burner will flash and the stove will turn off, as if you just turned on the stove, but did not put anything on it.

Many people say that ordinary enameled saucepans can be safely thrown away, but dishes with a thick metal bottom are what you need.

All this is prejudice. Here's a good old enamel pot that works great with an induction hob:

At the same time, the Zepter dishes I have with a thick metal bottom categorically refuse to serve. The induction panel simply "does not see" it. Or rather, "does not feel." My wife discovered this and came to tell me that "there is something strange with our stove." I approached and for a long time could not understand why the Zepter pan with such a thick bottom, made of stainless steel, stubbornly "is not determined" by the induction cooker.

Then he brought a magnet - and for sure! The bottom of Zepter cookware is not magnetic. That was the number! Having rummaged through the Internet, I found out that the new dishes of this company have already been adapted. I have a 15 year old set. At that time, they didn’t even know what an induction hob was.

I had to get a tile from the mezzanine and cook on it. But arose new question: what next? Can't you use tiles all the time?

Most lucky exit from this situation - the purchase of an adapter for an induction cooker. This is such a metal pan that you put on the surface of the stove, and already put a pan on it, which by itself cannot work with induction. When you turn on the stove, the adapter heats up and transfers heat to the pan.

Of course, all this looks a little strange, but it is much cheaper to buy an adapter than to change the entire Zepter cookware set.

Many people are not aware of the existence of adapters. They throw away or give away excellent cookware to friends just because it does not work with the induction hob. The adapter costs from 1000 to 2000 rubles. It is much easier to buy it and use the good old and such familiar dishes than to lament and scold your husband for what it is worth because he brought home this "induction nonsense".

In a word, you don't have to worry about dishes. The main thing is to buy one or two adapters with the stove and "keep on living".

What is dangerous induction hob

The time has come for the tar. Still, you must know what to prepare for if you are going to deal with induction.

The thing is that such a plate creates around itself a rather strong electromagnetic field, read radiation. Some people, as soon as they hear the word "radiation", immediately begin to itch :). I remember that in the store one customer immediately refused to buy an induction panel, she only heard about strong electromagnetic fields.

It would be interesting to offer her, for that matter, to refuse to use a microwave, TV, mobile phone ... After all, all these and many other household appliances also radiate, and how!

The induction hob is indeed a source of a powerful electromagnetic field. You can't argue with that. But it disappears at a distance of 30-40 centimeters from the coil. Let's think logically. If the field were stronger and extended for a meter or more, then, logically, all the metal objects around would also have to heat up. For example, pans on adjacent burners, metal knives and forks, the refrigerator wall - all this would be warm. But that's not what happens.

If you are not going to put your head on the burner and keep it there until the dish is completely cooked, then there is no particular danger for you.

However, doctors warn against the use of the induction panel for those people who use pacemakers. Probably, these are very sensitive devices and even a slight fluctuation of the electromagnetic background will be sensitive for them.

As for the rest...

In our kitchen, an induction hob appeared about six months ago. In appearance, it is no different from a conventional hob.

This flat device, which is mounted directly into the surface of the countertop kitchen set. Right under it, you can, oddly enough, do drawer for all kitchen utensils.

On the underside there is a fan to cool the coils:

induction hob- a fairly powerful consumer of energy, therefore, to connect it, it is worth using a separate cable route from the electric meter with its own machine. If you plug the panel into the same outlet as the refrigerator and microwave, then the wiring may not withstand while the appliances are operating at the same time. At best, it will blow the fuse in the shield. At worst, you will have to chisel the wall and look for a place, electrical wiring fires and short circuits.

It is desirable that the edges of the hole in the countertop be lined with foil:

The cost of an induction hob is, of course, higher than that of a stove with heating elements of a similar class. The minimum price that I saw in the store was 28,000 rubles. (everything tends to get cheaper over time). But, taking into account the efficiency of the device, you will very soon - literally in a year and a half - return the cost of the "overpayment" by saving electricity.

It's like co. First we buy an expensive light bulb, and then we save on energy bills for many years.

Conclusion

induction hob Siemens seemed like a good decision to us. For all the time of use, there were no complaints about it. Even my wife, who is a skeptic about all sorts of technical innovations, even appreciated the convenience of operation and, most importantly, maintenance of the device. Remember, I wrote that "escaped" food does not burn. Then it is easily erased from the surface with a regular cloth.

Despite the seeming high cost, the induction hob is an excellent choice. We recommend!