How to use an induction hob. How do I buy an induction cooktop? Disappointment and delight. Feedback What kind of enamel is needed

We cut the meat into small pieces, carrots into strips, onions into half rings, we wash the rice.

Steamed golden rice. I have an oven induction Electrolux with 14 heating modes + turbo. We put the oven on mode 14, put the pan, pour vegetable oil.

The oil instantly heated up, lower the meat, fry, stirring, so as not to burn.

As the meat is browned, lower the onion, continue to stir.

lowering carrots

stir for a couple of minutes, reduce by 6 mode. Add rice, level

and add hot water. Pour water 0.5 cm above the rice, no more. Salt, add seasoning.

We put the oven on mode 12, and let it boil for 10 minutes.

Then we switch to mode 5.

And it boils for 7 minutes.

Almost all of the water has soaked into the rice. Mix the pilaf, put the garlic.

We close the lid.

And we put the oven on mode 2 for 10 minutes, then we switch the oven to 1 and let it stand for 10 more minutes. Turn off the oven. The pilaf remains on the stove. Let it stand for about 20 minutes. Well, that's all the pilaf is ready, we serve it to the table.

The technology of cooking pilaf on a stove with burners.

Pour water into the pilaf, as always. 1.5 fingers. As the pilaf boils, it boils over high heat for 6 minutes, then we switch to medium heat, it also boils for 6 minutes. Stir, put the garlic, cover with a lid and turn off the burner. Let the pilaf stand for half an hour.

Our pilaf on the induction cooker is ready, you can serve it to the table.

Bon appetit!

Video recipe

As an addition, I suggest to look delicious video pilaf recipe:

For today I have everything. How do you like the recipe?

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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 cooker-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.

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 appliance so popular among consumers, and how to use the induction hob correctly?

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 with 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 immediately hob 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.

An induction hob is a cooking hob that stays cold until a pan with a magnetic bottom is placed on it. It is absolutely safe and allows you to save on electricity. How the induction cooker is arranged and works, we will consider further.

How does an induction cooker work?

The hob is usually made of glass-ceramic or other dielectric and non-magnetic composite material. Under the surface of the induction cooker are inductors made of metal with good electrical conductivity in the form of a cylinder. They look like this:

When an alternating current of high frequency begins to pass through the inductors, an alternating (pulsating) magnetic field arises. This field goes beyond the coil, including above the surface of the plate. If a material with magnetic properties (iron) is on the plate, an alternating magnetic field excites a current flow in it. This current, passing through the conductor, experiences resistance to its movement, which heats the object on the stove.

This phenomenon (currents induced by a magnetic field in a material that has fallen into the zone of a magnetic field) is called electromagnetic induction (the effect was discovered by the British scientist Michael Faraday in 1831). Therefore, stoves, the work of which is based on this effect, are called induction.

The scheme of the induction cooker is presented below:

The oscillation frequency of the magnetic field is from 20 to 60 kilohertz. The highest sound that the ear of an ordinary person can distinguish is 16 kilohertz. The efficiency of the induction cooker is very high - from 80% to 90% depending on the model. This means that getting the same dishes as on a conventional stove, you will spend much less energy.

It should be noted that the surface of the stove during operation is heated not from the magnetic field, but only from the object on the stove. If you touch the stove during operation, the surface will be at room temperature. The exception is the area under the pot (frying pan). This zone heats up from the bottom of the cookware. But if you remove the dishes, the heating will immediately stop (there is simply nothing to heat up), and the hob will cool down to ambient temperature in just a few seconds.

Induction cookers are much safer than any others - there is no chance of getting burned by carelessly putting your hand on the stove. It also reduces the likelihood of fire - a rag or paper that has fallen on the hob will never ignite.

Even non-heat-resistant materials will not melt or catch fire when in contact with the stove, also because even at high temperatures, after removing the kitchen utensils from the surface, its temperature drops very quickly. Therefore, a plastic bottle with infant formula or a disposable plate will never burn on the stove.

Each induction oven model has a built-in timer. With it, you can both extremely finely adjust the cooking mode, and simply limit the amount of energy spent on heating dishes. Many models have a “boiling control” function, that is, the temperature sensor determines when the dish has reached a temperature of 100 degrees, the set time allows it to boil, after which the oven turns off.

The digital indicator on the control panel can indicate several parameters:

• temperature for each burner (optional);
• consumed power;
• watch;
• cooking time for each burner.

In the event of an emergency shutdown of the oven, the indicator will also display relevant information on the sensor so that you are not lost in guessing what happened.

There are models of cooking surfaces, where some of the burners are induction, and some are conventional electric burners. All this is under a common glass-ceramic surface. If there are several induction burners, they can work as one, heating a large pan or a whole baking sheet together, and the temperature is evenly distributed over the bottom of the container.

To clearly see how the induction cooker works, it is proposed in the following video:

Features of the induction cooker

What features are noted with such a plate device, we highlight further:

• There is no harm from cooking on such stoves and cannot be - neither in the process of cooking, nor when eating food. This is due to the fact that there is no powerful radiation that affects the physico-chemical composition of food.

It is still not worth approaching the top of the stove during operation - the effect of a rapidly oscillating magnetic field on the human body is not well understood.

• The manufacturability of the furnace is much higher than that of a conventional electric or gas oven. That is why induction furnaces are still more expensive.
• One of the main positive aspects when using such a stove is that there is absolutely no smell of burning in your kitchen. On the electric stove, the spiral, the body and the grate are heated (approximately the same with gas stove), and dust, oil and food particles get on all heated parts, which burn and give off the corresponding “aroma”. And on the "induction" there is simply nothing to burn.
• Such furnaces are equipped with temperature sensors that clearly withstand the specified temperature. temperature regime. Thus, you can program the cooking process literally every minute, which is impossible to achieve on a conventional gas or electric stove.
• By using energy solely to raise and maintain the temperature of the food, your kitchen maintains a comfortable atmosphere. While cooking, you do not overcome the heat and stuffiness, you do not need to turn on the air conditioner once again.

• The control of most induction furnaces is touch. A simple set of a few buttons, however, gives you a lot more options than an electric or gas stove.
• The oven may beeping you. If you set it up in a certain way, it will "call" you when the oil boils in the pan, or the kettle is about to whistle.
• Almost all induction furnaces are equipped with an additional emergency temperature sensor that monitors the surface temperature. When the temperature reaches, for example, 250 degrees Celsius, an automatic shutdown will occur. So you can not be afraid that you left the kettle on the stove - smart electronics will insure you when all the water boils away.
• Induction furnaces are also distinguished by the fact that they maintain the set temperature much more accurately than in gas or electric stoves. This is because due to the absence of temperature interference for the thermoelement of the plate from gas flows or heating elements, its accuracy is much higher.
• Can be placed directly on the surface while cooking kitchen towels so that splashes of water and oil do not even fall on the hob;
• Even if food particles fall or spill on the stove during cooking, they will not burn and can be easily removed as they stop heating up.
• If you put pots, pans and a kettle on all burners at the same time, then the total power of the stove will be artificially reduced - in order to reduce the load on the electronics in the stove and on the wiring in your house. This is a programmed feature. For example, the total power of the stove is 3 kilowatts. But if you use all the burners, only 2.5 kilowatts will be consumed.

You can learn about the features, pros and cons of the induction cooker from the following video:

It is better to connect the induction cooker with a separate cable from the electrical panel so that there are no problems with the wiring. Grounding is an integral part of the correct connection of the induction hob.

Where to install?

A huge plus of the induction burner is that it can be built into almost any place on the surface of the kitchen worktop, as long as there is enough space. However, some points should be taken into account:

1. It is undesirable that near such a furnace were close metal pipes, corners or other conductive structures - this is not dangerous, but may adversely affect the operation of the oven.
2. There must be enough space for ventilation, as the electronics inside the induction oven require good cooling.
3. Do not overly compact the location of all kitchen units. An induction oven saves a lot of space, but you should not place it closer than 50 centimeters from a refrigerator, microwave and other electrical appliances. It's not even about the metal walls. The mutual influence of magnetic fields, electromagnetic radiation and high temperature can be unpredictable.

After installation, it is undesirable to leave the glass-ceramic coating without care. For him, it is better to buy a special tool containing silicone. This will give your stove exquisite brilliance and well-groomed look.

What cookware to choose for cooking on an induction hob?

The induction oven simply will not turn on and will not start the heating process if the item of kitchen utensils placed on it:

• is not a current conductor;
• is too good a conductor;
• less than 12 centimeters (approximately 5 inches) in diameter;
• has a temperature above a certain maximum (usually 100 degrees Celsius).

The complex of magnetic field and temperature sensors is responsible for the above conditions. Electronics even knows how to regulate the power, which is distributed depending on the size of the dishes. As a result, you again save electricity.

It should be understood that any materials containing ferromagnets can be heated on an induction cooker, even if the materials themselves are not magnetic. For example, stainless steel or cast iron do not have pronounced magnetic properties, but they still contain iron - the material that gave the property its name "ferromagnet". Therefore, both stainless steel and cast iron are perfectly heated under the influence of eddy currents of an induction furnace.

On specialized dishes for induction heating, they put a special sign - several vertical loops and the inscription « Induction».

They are usually made from "white" cast iron.

The bottom of the vessel for heating by magnetic fields must be iron-containing - cast iron, steel or stainless steel. The thickness of the bottom must be at least 2 millimeters thick. Expensive and high-quality products have a bottom about a centimeter thick and some kind of innovative non-stick coating (for example, titanium-ceramic).

For containers with a too small bottom (turks, stewpans), there are special iron circle coasters that heat up perfectly on an induction oven and transfer heat to small containers.

Ordinary enameled iron containers are also quite suitable, although if the bottom is thin and concave, they can make unpleasant sounds. But due to the very rapid heating of the container, you will not have to endure these sounds for long.

In general, the main sign of suitability for an increase in temperature from fluctuations in the magnetic field is this: if the magnet is attracted to the dishes, such dishes are suitable; if they are not attracted, they are not suitable.

Some non-specialized types of cookware may heat unevenly. For example, the center of the pan may be hot, and the temperature near the walls will be fifty degrees lower. The only way to fix this is to replace the dishes.

Another disadvantage of conventional dishes is a damaged or loose bottom. A frying pan covered from below with a layer of soot after a gas oven, when used on an induction burner, begins to emit unpleasant odors, sounds, and even blows smoke, because now the temperature is rising not from the outside, but from the inside. In addition, a deformed bottom may scratch the surface of the plate.

Naturally, kitchen utensils made of glass, ceramics, plastic, and other materials that do not contain metals are not suitable for induction ovens. Also not suitable are copper, aluminum and other kitchen utensils made of materials that conduct well. electricity. The fact is that for rapid heating by magnetic fields, it is required that the conductor be bad. Then the eddy currents, experiencing great resistance, cause the dishes to heat up, and from an increased temperature, the resistance increases even more.

What can not be done with an induction oven?

In order not to independently cause malfunctions in the operation of such hob, the following limitations should be taken into account:

• Those who have a built-in pacemaker should not work with the induction cooker, as the magnetic field may adversely affect the implant. At a distance of half a meter from the stove, the field is almost indistinguishable, but it's better not to risk it.
• Do not allow credit cards, documents and other objects to come into contact with the magnetic field of the induction cooker. The same applies to cards. mobile communications, mobile phones and other electronic devices.
• Do not use aluminum foil - it heats up too much under the influence of induction currents and can cause a fire. The same applies to foil packaging - chocolate bars, sweets, milk bags, and other similar items, including decorative foil ribbons for gifts, balloons, and so on.

Why does not it work?

If the induction cooker does not work at all, you can find the cause of the breakdown as follows:

1. Check the power cord. Most often, it breaks at the body of the stove or at the outlet. If, when the cord is moved, the contact appears, then disappears - the problem is localized, it is necessary to repair the cord.
2. Try removing the plug and inserting it into another outlet - perhaps this is the issue.
3. Make sure the stove power button on the back of the stove is pushed in (near the power cord entry). Sometimes children or pets manage to press it and unplug the oven from the mains.

If everything is fine outside, you will have to open the countertop. First, just inspect the filling of the plate visually - is it imperceptible to see if there are any obviously unusual places. Here we check:

• fuse;
• terminals and wire connections (you can tighten the screws tighter, just for prevention);

• diode bridge;
• power transistor;
• power transformer.

After that, it remains to check the controller chip and the transistors through which the controller signals go. If checking all of the above elements did not reveal the cause of the problem, you will have to contact a specialized workshop.

In order not to have an unnecessary headache with the repair of expensive equipment, install an overvoltage protection device in advance and connect the equipment through it.

Video: Induction cooker vs gas and electric

In the following video, in a practical way, which type of stove is better:

Induction hobs and surfaces are almost ideal cooking appliances. They are safe, economical, beautiful, comfortable, compact, and also adjustable over a wide range. Food cooks and heats up very quickly. In order for it to serve for a long time, it is worthwhile to carefully approach the installation, operation and maintenance.

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In absolutely every kitchen there is a stove, gas, electric or induction. It is an indispensable element of kitchen equipment on which we prepare food. Today we will talk about induction cookers - how to use them, what are the features of cooking with it, what products are most suitable for caring for it.

Device and principle of operation

Induction cookers are the latest development kitchen appliances associated with the trends of saving natural resources and increasing usable space in the kitchen. Induction panels work thanks to the strength of eddy induction currents that occur under the influence of high-frequency magnetic fields with frequencies from 20 to 100 kHz.

Using an induction cooker is even easier than using a gas cooker, you just need to turn the on/off knob and the hob starts working.

You adjust the heating power using a toggle switch or a touch panel, depending on your model. Often induction cookers are equipped with a control panel with a large number of built-in programs, making it as easy to use as possible. Of the features of the use of induction cookers, one can single out the need to select the appropriate cookware for cooking - the material from which it is made, the size of the cookware, ease of care for the surface of the stove and a very important child lock function.

How to turn it on and off?

To start using the panel, you need to activate it as follows:

• you need to hold the "Power" button for a few seconds;
• when the panel turns on, it will emit a characteristic sound signal and a menu will appear on the control panel;
• For further use you choose a burner, set the required heating power or select the appropriate program;
• the panel is ready for cooking.

For subsequent shutdown after cooking, you must either select the shutdown item on the touch control panel or, if this is not provided, hold down the "Power" button again for a few seconds until the touch panel turns off - as the main visible indicator of the equipment being turned on.

Some models have a touchpad lock feature. After cooking, you just need to activate the panel lock and the stove cannot be accidentally started until it is unlocked through the control panel, which will protect yourself, children who are so interested in everything unknown to them, and pets, because they sometimes like to relax on horizontal surfaces (many favorite cats).

Well, in addition to this, after activating the lock, there is no need to turn off the stove if you are at home

How to cook on it?

For induction cookers, special dishes with a thick bottom made of ferromagnetic materials are used. These requirements are due to the physical principles by which the product works. Eddy currents, which create a thermal effect on the surface of dishes, most noticeably affect products made of ferromagnetic alloys. In simple terms, this can be described as induction-type cookers or hobs most effectively heat dishes made of cast iron, stainless steel or other type of steel used in the food industry.

If you want to use your usual dishes and not buy specialized utensils, a device designed to deceive the induction heating system will come to your aid - a special disk. It is made of the same ferromagnetic material that you put on the induction hob, and put any dishes (glass, aluminum, and so on) on top of it. It turns out that the disk, when heated, transfers thermal energy to the surface of the dishes, heats it up in the same way and maintains the required temperature for cooking.

There is a small "life hack" how to check if your cookware is suitable for use with an induction hob - take a regular magnet and bring it to the surface of the cookware, if there is a magnetic attraction force - your cookware is suitable.

On an induction cooker, in principle, it is much easier to cook your favorite dish - cook soups, stew vegetables, fry pancakes or pancakes, you can make coffee or cook pilaf in your favorite Turk. All this will be easier, since the induction cooker, with the help of power adjustment, works strictly according to the selected mode or program, laid down there or selected by you. Errors not in modes do not exceed 1ºС. The stoves have a very convenient keep warm function. It allows you to keep the cooked dish warm for a long time.

This option is very useful when cooking several dishes in turn and has been highly appreciated by users.

Care rules

A significant advantage of induction cookers is ease of maintenance, but despite this simplicity, not only the visual condition of the stove depends on its care, but the operation of your induction cooker directly depends on the care of its work surface. The absence or improper care of the working surface of the stove very often causes equipment breakdowns. The operating rules clearly spell out the basic rules for caring for the induction cooker and its surface.

When buying, you should not only read the instructions, but also carefully follow what is written in it, if you, of course, want your stove to please you with its work for a long time.

In fact, caring for an induction cooker is extremely simple, there are such basic conditions for caring for them as:

• use utensils made of recommended ferromagnetic materials, try not to use poor quality utensils that can scratch the surface; if you use dishes from materials that are not suitable for use, use the special adapter described above;
• try to avoid scratches on the work surface as much as possible, they not only spoil the aesthetic appearance of the surface, but also threaten to disrupt the operation of the stove, it is almost impossible to remove scratches from glass-ceramic surfaces;
• it is possible to clean the surface of the induction cooker only when it has completely cooled down, otherwise you can get cracks on the glass-ceramic surface or chips;
• any types of pollution must be removed as soon as possible with special care, the operation of the equipment directly depends on this;
• to clean the surfaces of such plates, it is necessary to use only liquid products, which are completely free of solid abrasive particles, cleaning must be done only with a soft cloth; it may seem to you that it will not work to clean carbon deposits or other household contaminants with household liquid detergents, do not worry - it is very easy to wash foreign materials from glass ceramics;
• when using an induction hob at home, it must be remembered that when washing the surface, in no case should you use brushes, scrapers, sponges made of hard material that can leave minor scratches or chips on the surface;
• after cleaning the stove, it must be wiped with a dry soft cloth or sponge to remove any wet residues and stains, this will not only give a chic perfect shine to the work surface, but also remove possible detergent residues from the surface, which may react when heated.

Important! You can buy a special liquid cleaner for glass-ceramic surfaces of induction cookers.

When applied, it not only removes dirt, but also creates a thin and transparent protective layer on the surface of the plate.

Safety

There are many rules for the safe operation of induction cookers, among which it is worth noting the following:

• the connection of the equipment must be carried out by a person with special knowledge who will correctly connect the stove;
• it is impossible to close the ventilation openings of the stove, through which the ventilation of the internal space of the stove is carried out, to ensure the normal operation of the equipment;
• prevent moisture from entering the working space of the stove;
• it is necessary to clean and maintain the induction cooker only after it has been completely disconnected from the electrical network.

Installation of an induction hob can be above the oven. Electromagnetic waves emitted by the stove propagate no more than 3 cm from the source. If during installation the distance between the installed oven and the stove is more than this, you have nothing to fear.

Some manufacturers install a special heat sink for additional protection, which isolates the heat transfer to objects below the induction hob, which allows safe operation.

As with any other type of stove, you need to install a hood in the kitchen. It will remove excess odors from the cooking process. This question is of real interest to many. But everywhere you will find the same answer - there are no special exhaust systems for induction cookers. And also they do not interact with each other in any way, you will run each of them separately.