Cooking food according to faraday's law. How to use an induction hob Reasonableness of choosing special cookware

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

On induction hob prepared 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 also creates an eddy induction current, which sets in motion the electrons in the bottom and heats it up.

Features of the choice of dishes

An induction cooker requires the use of special cookware. This is directly related to the principle of induction: the device of the stove is like a transformer from physics lessons, only the primary winding is the coil, and the secondary is the dishes.

You can cook on an induction hob only in pans with a ferromagnetic bottom.

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

You can check if 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 place an unsuitable container on the hotplate, the stove will simply not work. During cooking, only the bottom of the cookware 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 curl up, 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 and bulges. Manufacturers recommend choosing the dishes so that the bottom diameter matches the diameter of the burner: the smaller the pot or frying pan, the less power will be.

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

duhovka.vyborkuhni.ru

This disc allows you to cook food in conventional cookware that is not suitable for induction cookers. However, it is hardly convenient to use it on an ongoing basis. Firstly, adapter manufacturers do not recommend turning on the stove at maximum power, which already limits you in. Secondly, one disc 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.

Profitability

Induction does not consume energy to heat the contacting surfaces and air. Heat loss is excluded, because all forces are thrown into heating food.

Food is cooked faster: there is 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 pan, optimizing What is Induction Cooking electricity consumption.

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

Variety of designs and functions

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

• Full size - freestanding stove with oven and hotplates.
• Hob - a recessed panel that can be installed directly into the worktop.
• Portable - mobile hotplate 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 functions, some of which may actually be.

• Booster(Booster or Power Boost) - the function of transferring power from one hotplate to another. You just borrow a little power from the free burner for a while if you need to cook a meal very quickly. Almost all models are equipped with it.
• Fast start(Quick Start) - you turn on the stove and it automatically detects which hotplate has dishes.
• Keep warm mode - with the function turned on, you can leave cooked food on the stove and it will not cool down.
• Timer with and without automatic shutdown - you set the cooking time, after which a signal sounds and the hotplate either switches off (automatic switch-off) or continues to work (without automatic switch-off).
• Safety shutdown - it will work if liquid gets on the hob: all burners will turn off automatically.
• Power and temperature control - you create optimal conditions for the preparation of specific dishes. Some ranges offer a selection of suitable cooking methods such as frying, boiling or stewing.
• Pause - if you need to be distracted for a short time, just press pause and do your thing. In this case, the previously installed settings will not be reset.

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

Safety

The principle of operation of an induction cooker causes distrust and apprehension among some housewives. The 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 technical objects... Also, if you put a dish with a smaller diameter than the burner on the panel, or put it a little unevenly, 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 instructions and safety precautions with any electrical appliance is imperative. The induction hob is no exception. As mentioned earlier, special attention must be paid to the diameter of the pan and the type of bottom.

The electromagnetic field from an induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them up. If we talk about the effect on the body, then it strongly depends on the frequency of radiation, its power and time of exposure.

In addition, safety rules are especially important for people with pacemakers. 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 of the household appliances and gadgets that we use every day have an impact on 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 strictly follow all instructions. So you first of all protect yourself, and, of course, extend the life of your equipment.

Outcome

Benefits

• Food cooks faster.
• Energy consumption is optimized.
• The arsenal has some very useful functions.
• The hob is easy to clean.
• Less chance of getting burned.

disadvantages

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

Fried eggs from 3 eggs on induction hob

Products:
Egg 3 pcs., Salt to taste.

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

Borscht in a 3-liter saucepan

Products:
Pork - 300g., Carrots - 1pc., Onion 1pc., Beets - 2pc., Spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.

Preparation:
Coarsely grate carrots and beets, chop the onion into squares. Fry in vegetable oil in the "frying" mode 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, put in a 3-liter saucepan with water. Set the mode "frying" temperature 120 degrees, time 60 min. In 30 min. Until tender, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borscht is cooked on a regular stove for 1 hour 40 minutes. Borscht on an induction hotplate for 1 hour 10 minutes. We save 30 minutes.

Steamed vegetables

Products:
Cauliflower, broccoli, potatoes, carrots.

Preparation:
Cut all vegetables. Pour water into a saucepan, install a double boiler, put vegetables. Close the lid and steam. Steam vegetables on a regular stove for 40 minutes and on an induction hob for 25 minutes. We save 15 minutes.

Pickle for 3 liters

Products:
Chicken leg 1pc., Golden rice ¼ cup, potatoes 3-4pc., Onion 1pc., Carrot 1pc., Carrot 1pc., Pickled cucumbers 3-4pc., Salt, spices.

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

Beef Goulash

Products:
Beef 700g, carrots 1pc., Onions 1pc., Tomato paste, spices, flour 2 tablespoons, salt to taste.

Preparation:
Peel and chop the onions and carrots. Pour vegetable oil into a frying pan and fry vegetables in “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 “stew” 300w mode for 40-50 minutes. 5-10 minutes before salt is ready, add flour diluted in ½ glass of water, stir to form a thick gravy. Sprinkle the finished dish with herbs.

Lazy stuffed cabbage

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

Preparation:
Fry the minced meat in a skillet 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 the rice. Chop the cabbage. In a saucepan, lay the fried minced meat, vegetables, rice and chopped cabbage in layers. Pour 1 glass of water, salt and pepper, add chopped herbs. Cook in fry 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.

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

Buckwheat porridge

Products:
Buckwheat 1 glass, water 500 ml., Salt and sugar to taste.

Preparation:
Rinse the groats, 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 1 kg., Egg 1 pc., Green onion, onion (medium) 1 pc., Salt to taste, black pepper.

Preparation:
Prepare minced meat from cod fillet, skip fish and onion through a meat grinder, add egg, chopped green onions, salt, pepper and mix. Form the patties. Put a saucepan on the stove, pour cold water, install a double boiler, 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.

Preparation:
Add finely chopped onion, crushed garlic, egg, salt and spices to the minced beef. Mix well. Place a frying pan on the hotplate and pour a little vegetable oil... Form the 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 a frying pan (1 tablespoon of tomato paste for 0.5 liters 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 pcs., Salt and pepper to taste.
Filling products:
Bacon 3 pieces, tomato 2pcs., Spinach 100g., Mazzarella 60g., Dill 2-3 branches.

Preparation:
Finely chop the bacon, put in a frying pan and lightly fry in the “frying” mode at 120 degrees. Add finely chopped tomatoes. Chop the spinach cheese and dill, add to the filling, mix. Make a longitudinal cut in the breast with a knife and open the "pocket". Lay out the filling. Tie the breast with silicone thread so that the filling does not fall out. Season with salt and pepper. Pour water into a saucepan, install a double boiler, put the breasts. Set the steam mode, close the lid. Slice the finished breasts in portions.

Steamed salmon

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

Preparation:
Season with salt and pepper the steaks, pour water into a saucepan, put in a double boiler, put the fish, close the lid and set the “steam” mode.

Fast breakfast.

Products:
Boiled potatoes 4pcs., Bacon 50g., Egg 2-3pcs., Herbs, vegetable oil, salt to taste.

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

Cook pasta

Products:
Durum pasta, salt to taste.

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

Fried pork in tomato sauce

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

Preparation:
Cut the meat into small pieces and fry in a small amount of oil in the “frying” mode (at 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, season with salt, pepper and 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.

Fresh cabbage soup

Products:
Fresh cabbage 400g., Beef 300g., Potatoes 3-4 pcs., Onions 1 pc., Carrots 1 pc., Fresh tomatoes 2 pcs., Herbs, salt to taste.

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

Eggplant salad with tomatoes and garlic

Products:
Eggplants 300 gr., Tomatoes 300 gr., Onions 2 pcs., Garlic 3-4 cloves, salt, herbs, pepper to taste.

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

Marinated cod

Products:
Cod 700 gr., Carrots 3 pcs., Onions 2 pcs., Pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.

Preparation:
Cut the fish fillet into pieces, salt. Dip 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 them on a coarse grater. Slightly fry the onions and carrots in vegetable oil in the "fry" t-120 mode. Stirring constantly. Add tomato paste, pour 100 ml of sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Put the 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. Simmer in the "frying" mode at t-120 degrees.
The fish is served chilled.

Chicken chops

Products:
Chicken breast fillet 3 pcs., Egg 2 pcs., Garlic 1-2 cloves, salt and pepper to taste, chicken spices, bread crumbs.

Preparation:
Cut the fillets lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Salt fillet, pepper, grate with garlic. Beat eggs (a little). Saute the fillets in breadcrumbs, then put them in an egg, then again in breadcrumbs and put them 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:
Eggplant 3-4 pcs., Zucchini 1-2 pcs., Bulgarian pepper 3-4 pcs., Minced meat 400 gr., Tomato 1 pc., Onion 1 pc., Egg 1 pc., Salt, pepper, garlic 1-2 cloves , tomato paste, herbs.

Preparation:
Add chopped tomato to the minced meat; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplants and zucchini lengthwise into halves, remove the core. Cut off the top of the bell pepper, remove the seeds. Fill vegetables with minced meat. Combine the eggplant and zucchini together (to make a whole vegetable). Put vegetables in a saucepan, cover with water, add tomato paste, salt, pepper. Cook in the "stewing" mode for 40-50 minutes.
Sprinkle the prepared dishes with herbs.

Pumpkin pancakes 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, a pinch of salt, vegetable oil for frying.

Preparation:
Grate pumpkin pulp on a fine grater or mince. Mix eggs with kefir, add flour and baking powder. The dough should turn out like liquid sour cream. Let the dough stand for 30 minutes. Then beat 2 proteins with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Spoon the dough into a preheated pan with vegetable oil and form into pancakes. Cook with frying t-120. As soon as they begin to brown from the bottom, place a slice of apple on them and press lightly into the dough. Turn the pancakes over immediately and cook until tender.

Homemade cutlets

Products:
Minced meat (pork + beef) 500 gr., Onion 1 pc., Garlic 2 cloves, loaf 3-4 slices, egg 1 pc., Salt, spices to taste.

Preparation:
Add chopped onion, crushed garlic, a roll soaked in milk, an egg to the minced meat, salt and pepper. Put a frying pan on the hotplate, pour some vegetable oil, shape and lay out the patties. Cook in the "fry" 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.

Preparation:
Rinse the groats, pour into a saucepan, salt, add sugar, add water. Without closing the lid, put on the hotplate, 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.

Roast pork in bread crumbs

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

Preparation:
Cut the pork into portions, roll it with a silicone roller so that the piece is thin. Season with salt and pepper, grate with finely chopped garlic and seasoning and drizzle with lemon juice. Dip on both sides with egg and bread crumbs. Fry in “frying mode” at 120 degrees, on both sides, until tender.

It is not enough to purchase modern kitchen appliances for cooking, it is also important to learn how to operate it. Many have already appreciated the advantages of induction cookers, and most of the owners claim that they will not go back to old electric cookers, even with a glass-ceramic surface. And some are willing to sacrifice the savings they could have had they installed gas equipment (in homes where there is such an opportunity), and prefer induction cookers. Why this kitchen appliances has such popularity among consumers, and how to properly use the induction hob?

In comparison with gas and simple electric stoves, the considered type of equipment has the following advantages.

Induction hob connection

Connecting an induction-type hob requires certain knowledge and skills in electrical engineering. The choice of a place for installing the device is dictated by the following requirements:

• installation of the slab 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 2.5mm² is used;
• the section of wiring leading to the device must be copper;
• the presence of an outlet near the place of the planned installation of the device;
• household wiring must be suitable for the load level of the appliance in operation.

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

Induction hob connection cable

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.

Turn on and off order

An important aspect in the operation of an induction hob is the correct switching on and off of the device. Most modern models equipped with control panel... The activation of the work of such induction cookers consists of the following steps.

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

Switching off the induction hob at the end of cooking is carried out using the control panel (item "Switch off"), if available. The appliance not equipped with a display is turned off by the "On / Off" button, which must be held down for a few seconds until the hob turns off.

Operating modes

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

• touch buttons on the control panel with intuitive designations "+" and "-";
• touch digital scale, with the help of which the degree of heating increase is carried out by swiping your finger to the right, and to decrease the power - to the left (slide control);
• mechanical regulatorsclockwise to increase heat output and backward to decrease heat input.

In premium-level cookers, the heating power of the hotplate is automatically adjusted 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 in using an induction hob, manufacturers equip 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. Possibility of combining the power of two adjacent burners when using oblong-shaped dishes such as ducklings.
3. Cooking modes for various dishes programmed for certain parameters of time and temperature.
4. Heating function left on the stove for a long time.
5. Switching off the cooking zones automatically - emergency mode is triggered when liquid hits the working surface.

Some models have built-in cooking modes

Locking and unlocking surfaces

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.

The mode is activated and deactivated by a 3-second hold key / lock pictogram buttons. The control panel should display a message stating that the lock mode is enabled / disabled. On some models, a key / padlock indicator appears instead of the lock option activation message.

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

The procedure for activating and removing protection against accidental clicks may differ from model to model. Therefore, it is recommended to carefully study the instructions for use of a particular induction hob.

Choosing cookware for an induction cooker

Cookware for induction cookers has special requirements. As for any electric stove, the dishes must have thickened bottom not less than 2-6 mm or, in relation to pans, a solid anti-deformation disk - this will help to avoid deformation under strong heating. In addition, the diameter of the bottom should not be less than 12 cm. It is possible to use the Turk on an induction hob only with a special adapter.

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

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

To check whether 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 how the designation of cookware for an induction cooker looks like

In the absence of any signs, you can check the suitability of the dishes using an ordinary magnet.... If the bottom attracts him, then the dishes are suitable for induction. As suitable option protrudes - stainless steel, enameled and cast iron cookware.

Safety regulations

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

The surface of the appliance does not get hot

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

1. Remove the dishes with care, avoiding touching the heating zone to avoid burns, since the heat does not dissipate immediately. For the same reason, it is not recommended to leave the cookware unattended on the switched on burner, since if the contents evaporate completely, the pan overheats and you can get burned. It takes a short time to cool down the glass-ceramic surface.
2. It is necessary to use special cookware that matches the diameter of the hotplate. Can not use pots with a deformed bottom.
3. Do not allow moisture to enter the working surface of the stove.
4. The surface of the device can only be cleaned after disconnecting from the power supply.
5. It is contraindicated to be near a working induction cooker people with pacemakers.
6. Observe typical precautions when working with electrical equipment.

How to care for an induction hob

As a rule, the surface of an induction hob is made of durable glass-ceramic material, it requires some maintenance.

1. It is best to use a separate, soft sponge to clean this surface.
2. For stubborn dirt, purchase a special glass ceramic scraperbut not a metal washcloth.
3. As detergent choose special for such a surface silicone based solutionsthat create a protective film. As a last resort, you can use liquid dishwashing detergent, but avoid using powdered formulations.
4. After washing the surface, wipe it dry with a soft cloth.
5. If necessary, it is best to clean the hob immediately after cooking.
6. Do not allow sugar and salt to come into contact with the glass-ceramic surface. In case of contact with such loose substances, brush them off and wipe the surface.

Cooks working in the kitchens of catering establishments are already accustomed to cooking on electric (less often gas) stoves. They have long learned to take advantage of the advantages and, if possible, minimize the disadvantages of using these stoves.

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

Benefits

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

Of course it is expensive. But those owners who see a few steps ahead understand: spending money today - tomorrow these expenses will pay off with interest.

The main difference an induction hob from a conventional electric glass-ceramic hob is based on the principle of heat generation. In a standard electric burner, heat is first transferred from the heating element to its surface. Then the bottom of the dishes heats up from it and only then the heat is transferred to the prepared product.

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

Hence the following advantage follows. Surrounding the air practically does not heat up... No matter how ideal kitchen ventilation is, any chef will tell you that the working temperature in the room is usually far from comfortable. By the way, in kitchens equipped with a range of induction equipment, you can save a lot just on the ventilation system. Professional ventilation is not a cheap pleasure. And its periodic cleaning (again professional) is another expense item.

Another advantage of the induction hob is wide range of heating power... It can range from 50 to 3500 watts. Moreover, it changes very smoothly with the help of many cooking modes. For example, food is perfectly stewed at the minimum power (as in 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.

It is interesting that with such a power drop heating accuracy provided to a degree. And this is another advantage of induction technology. The temperature change occurs instantly. 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 cookers include saving time, 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 previously set temperature... The programmed limit is instantly reached, and then it is maintained by turning the stove on and off. Thus, the preparation takes a minimum amount of time and significantly energy savings.

And the last two advantages are ease of maintenance and maximum safety... Since the stove practically does not heat up, it is impossible to burn anything on it. The whole cleaning process is reduced to periodically wiping the panel with a damp cloth. At the same time, the safety of the cooker is almost perfect. The hotplate will not turn on if there is an empty dish on it (no water or other food), if the diameter of the object is less than 12 cm (be it a fork or other small cutlery). Accordingly, it is impossible to get burned.

disadvantages

The main thing, as you already understood, is price... At a cost of a one-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 possible only 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 there is an acute issue with useful areathen such a problem can cause a serious dilemma.

Due to the electromagnetic field, heating on such stoves can only be special dishes with a bottom made of ferromagnetic alloy. When buying, it is easy to identify by a special marker. It can be stainless steel, cast iron and even enameled. However, copper, brass, aluminum and thermal glass are useless in this case, since they are not suitable for induction.

A feature that can also be attributed to disadvantages is thin pan bottom... When boiling at even 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 related to the so-called "inexpensive" models - light noisewhen operating at low power.

Manufacturers

Among professionals, as usual, only high-quality imported equipment... 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) are trying to join them. And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are at the proper level. 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 customer's trust, 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 liners for ordinary dishes. The electromagnetic field first heats it, and from the lining it goes to the bottom of the pot or pan.

For institutions with ethnic (oriental) cuisine, models have appeared in the range of induction cookers wok... They create the effect of cooking on a "live" fire due to high temperature... True, such plates 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 stool cooker.

But the Whirlpool company went even further and launches a new eco-friendly induction oven... The technology is the same, but according to the manufacturer, it can bring energy savings 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 grill), steam and bake.

Should you buy an induction hob? Maybe it is harmful and even dangerous? But the children are at home! How will electromagnetic radiation affect them? When will it manifest and how? I confess honestly, literally six months ago, I didn't even know what it was induction cooker... Somehow it didn't happen to think about it. The situation was instantly changed by His Majesty's chance. You know how it happens. Everything was just fine and suddenly ... After the pan fell on the good old Siemens stove with a glass-ceramic surface and a crack appeared in the last one, I had to think about replacing the entire device. It was then that the newfangled induction hobs came into my field of vision. I decided to buy such a thing and check on myself all the wonderful properties that are attributed to them. Six months have passed since that moment. It's time to draw conclusions.

What and for whom this article was written

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

I'm going to talk about what is 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 buys themselves a new headset and will need an embedded device. Someone's stove will simply burn out.

It is at this moment that a person usually starts looking 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 did not pay much attention to them. Just because your old stove coped with its duties. Why do you need extra information. And suddenly you face to face you face a choice: which panel to buy?

It "suddenly" happened to me in a store, where I came to look for a new stove instead of a broken one. At first I had no idea about anything and just walked between the rows, examining the exhibited samples.

They were very different. From the simplest three-burner electric cooker "Lysva" (I wonder who guessed to give it such a "sonorous" name) to ... This is where I got 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, "why was this stuffed there," the seller "without batting a glance" replied that this is, they say, a premium induction panel. Further, at my request, he told what an "induction panel" is and how it differs from a heating element.

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

What exactly did the seller tell me?

How does an induction cooker differ from a conventional

Do you have small children? the seller asked.

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

He has never been burned on a hot stove yet?

I remembered: about a year ago, my baby really got burned on the stove. I just walked by and put my hand on the surface. The stove was already off, but the place where the pan had been was still very hot.

Yes, it was - I had to admit.

If you had an induction surface, this would not happen. It does not heat up.

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

It turned out that the same principle is used to heat cookware in an induction cooker as in an electric transformer. Do you know how a transformer works? Let's tell you quickly, just in case.

You probably know that a transformer is such a heavy thing. 4 wires come out of it. One pair is plugged into a regular outlet, the voltage of which is known to be 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 the details of the rest of the electrical circuitry of the power adapter, but it turns out that through it you can plug in a mobile phone to recharge which requires only, say, 3.6 volts.

How does this significant voltage drop occur? Let's take a look at the picture:

We supply 220 volts from the socket (U1) to one pair of contacts. As a result, a magnetic field is generated in the metal core of the transformer. In another winding of the transformer, which is not directly related to the first, oddly enough, it also appears 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 required output voltage is achieved.

In an induction hob, the primary winding (roughly 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 influence 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 plate itself remains cold. Of course, it heats up from the heated bottom of a saucepan or frying pan, but this heating is nothing compared to the fiery "pancake" of an ordinary "Lysva" stove or red, it’s scary to look at glass ceramics.

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

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

But if you put the right pan on such a stove (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. Just a few seconds and you will no longer be able to hold onto the bottom of the vessel with your hand - it's hot!

What can I say. Here's a look at how quickly cold water boils on an induction hob.

How an induction cooker works. Video

A 2 liter saucepan was filled with 14 degrees of water. Then she was placed on the stove. In the background, I placed a clock on purpose. Usually they are not there, of course. They were needed in the frame to show that the video was not edited. No juggling - it's all for real. And why should I cheat? I don’t sell hobs :). I'm just doing an experiment.

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

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

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

In everyday life, we never use this explosive heating mode. Typical power is 4-7 units out of ten, depending on the situation. However, my wife most definitely states that the initial heating is faster on a new stove.

What else is good about an induction hob?

Another pleasant discovery that was made when using the device is that food "escaped" from the pan does not stick to the surface. On an ordinary stove, after all, how? If the milk "escaped", then it is necessary either to wash it immediately 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 will form there from the remnants of burnt food.

For six months of using the induction panel, we have repeatedly "run away". But the surface still looks like the slab is 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 at first somewhat wary of the new product. And when I found out that the old dishes might not work with the new stove, I became sad at all. But literally a couple of days later, decadent moods were replaced by raptures. To this day, she considers the induction hob a better choice, despite its significant cost.

An additional plus of induction is that it is more economical in terms of electricity consumption. I did not check it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. The induction hob has 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 into 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'll tell you right away: the problem with the dishes is purely illusory. It's just that fear has big eyes. You can easily use the induction hob without buying new cookware, even if none of your pots 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 you have in your kitchen. Pots that do not react to a magnet with an induction hob will not work.

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 hotplate 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 enamel pots can be safely thrown away, but dishes with a thick metal bottom are what you need.

These are all prejudices. Here's a good old enamel saucepan that gets along well with an induction hob:

At the same time, the Zepter dishes I have with a thick metal bottom categorically refuses to serve. The induction hob simply does not "see" it. Or rather, "does not feel". This was discovered by my wife 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 "cannot be detected" by an induction cooker.

Then he brought a magnet - and for sure! The bottom of the cookware is not magnetised. 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 kit. At that time, they did not even know what an induction hob was.

I had to get the tiles from the mezzanine and cook on it. But there was new question: what to do next? You can't use tiles all the time?

Most good exit from this situation - buying an adapter for an induction cooker. This is such a metal pancake that you put on the surface of the stove, and already put a pan on it, which by itself cannot work with induction. When the stove is turned on, 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 set of Zepter dishes.

Many people are unaware of the existence of adapters. They throw away or give out great cookware to friends just because it doesn't work with an 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 for the fact that he brought home this "induction nonsense".

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

Why is an induction hob dangerous?

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

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

It would be interesting to suggest to her, for that matter, to abandon the use of a microwave oven, TV, mobile phone ... After all, all these and many other household appliances also emit, and how!

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

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 using 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.

For the rest ...

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

it flat devicethat mounts directly into the worktop surface kitchen set... Strange as it may seem, you can make a drawer directly under it for all kinds of kitchen utensils.

On the underside there is a fan for cooling the coils:

Induction panel is a rather powerful consumer of energy, therefore, to connect it, it is worth using a separate cable route from an electric meter with its own automatic machine. If you plug the panel into the same outlet as the refrigerator and microwave, the wiring may not be able to withstand the simultaneous operation of the devices. In the best case, it will knock out the fuse in the shield. In the worst case, you will have to hammer the wall and look for a place, electrical wiring fires and short circuits.

It is desirable that the edges of the hole in the worktop be covered with foil:

The cost of an induction hob is, of course, higher than that of a similar hob with heating elements. 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 with. First we buy an expensive light bulb, and then we save on electricity bills for many years.

Conclusion

Siemens induction hob seemed to us a good decision. For the entire time of use, there were no complaints about it. Even my wife, who is a skeptic about any technical innovations, appreciated the convenience of work and, most importantly, the 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 seemingly high cost, an induction hob is an excellent choice. We recommend!