Induction cookers pros and cons. Rules for using induction cookers Cooking on an induction hob

29.03.2020

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

What and for whom is this article written?

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

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

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

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

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

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

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

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

What exactly did the seller tell me?

How is an induction hob different from a regular hob?

Do you have small children? - asked the seller.

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

Has he ever burned himself on a hot stove?

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

Yes, it was - I had to admit.

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

From that moment on, we began a "scientific" conversation. It really became interesting to me how this could be: with the stove turned on and working “to its fullest”, the surface remains cold, and only the pan itself heats up.

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

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

We won't go into details of the rest of the electrical circuit 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 such a significant decrease in voltage occur? Let's look at the picture:

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

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

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

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

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

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

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

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

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

How does an induction cooker work. Video

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

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

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

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

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

What else is good induction hob

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

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

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

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

An additional plus of induction is that it is more economical in terms of electricity consumption. I didn’t check it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. In the induction panel - 90 - 95%. There is some difference, right? Even if it is not as significant as it is written on the Internet, all the same, even a small regular energy saving over the years is knocked out 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 must say right away: the problem with dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without buying new cookware, even if none of your pans work directly with induction.

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

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

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

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

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

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

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

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

The most successful way out of this situation is to buy an adapter for an induction cooker. This is such a metal pan that you put on the surface of the stove, and already put a pan on it, which by itself cannot work with induction. When you turn on the stove, the adapter heats up and transfers heat to the pan.

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

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

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

What is dangerous induction hob

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

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

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

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

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

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

As for the rest...

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

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

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

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

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

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

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

Conclusion

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

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

Modern manufacturers household appliances regularly offer new, original devices for home use. One of these innovations is the induction cooker. However, in order to use this unit effectively, you need to know the features of its application. Cooking on induction cookers requires special cookware with a perfectly flat bottom. What are the other usage requirements?

About the reasons for popularity

If we compare traditional gas, electric stoves and induction, the latter win in the following parameters:

Cooking speed. Due to the special principle of operation, the process of heating the products in the dishes is many times faster.
Absolute security. The induction current interacts only with the bottom of the pot, frying pan, without heating the panel itself. Therefore, it is impossible to get burned on the surface of such a plate.
Possibility to fine-tune the cooking temperature.
Ease of care. Since food that has fallen on the surface of the stove does not stick, cleaning the worktop is very easy.
Wide functionality. The user has the opportunity to choose a convenient program for preparing a particular dish.

About the choice of dishes

Not everyone knows what utensils should be used for cooking on an induction stove. The creators of this equipment are advised to purchase special pots and pans with a flat, weighted bottom that is magnetic. Many housewives ask, is it possible to use ordinary dishes on an induction cooker? No, traditional enamel or aluminum cookware is not suitable.

To cook food on an induction stove, you should choose pots, ladles, frying pans and other utensils according to the following characteristics:

Thickened bottom, at least 6 cm high and 12 cm in diameter.
The bottom of the containers used on the induction surface must be flat. Do not use dishes with a concave, deformed bottom.
Cooking utensils for a special stove must be made of ferromagnetic material. It is this alloy that reacts with copper heating elements.

To be able to cook on an induction hob, you need to purchase special utensils.

In this case, you will have to abandon the use of containers from:

aluminum.
Copper.
Glass.

But kitchen utensils made of stainless steel, cast iron, with an enameled surface are perfect.

Learning to cook on induction cookers

Housewives who first encountered induction surfaces are wondering if it is possible to fry on an induction stove? Of course you can. For example, to fry pancakes, you should select the highest heating power of the panel and place a frying pan on it. For fast heating, it is recommended to select position 10. Then pour the required amount of dough into the pan and reduce the power level to 5. To fry one side of the pancake, 7-8 seconds are enough, then you can turn the dough over and bake on the other side.

Before you start frying meat, it is recommended to cover the panel with a paper napkin or towel. Then we install a frying pan of a suitable diameter and heat it at maximum power. We put the meat in the pan and fry on each side for no more than 1 minute. After obtaining an appetizing crust, reduce the heating power level to 7, and cook the dish for a few more minutes.

Can you light coals on an induction cooktop? Certainly you can. To do this, you need to use special dishes with a magnetic bottom. Having laid the required amount of coals in a vessel, we install it on the stove and turn on the maximum power. As soon as the coals turn red, they should be removed from the surface.

Another question often asked by housewives is whether it is possible to leave dishes on an induction stove? Users answer that it is possible, provided that the stove is turned off.

In custody

An induction cooker allows you to cook any dish in the shortest possible time. However, in order to learn how to use this technique, it is recommended to study the instructions from the manufacturers, purchase special dishes. Not every housewife gets to use the stove the first time. But with experience, users can easily use the cooking equipment.

Collecting a high harvest of positive emotions and saving money is the primary goal of a person who equips a kitchen.

Among our fellow citizens, induction cookers are gaining popularity, due to their competitive advantages and distinctive properties from other types of stoves.

Principle of operation

How does this type of stove work? The whole process goes like this:

A glass or glass-ceramic hob hides a coil of copper wire underneath.
When electricity pierces the turns of the coil, it creates a high-frequency electromagnetic field, which further produces an induction current.
Put on hob dishes with magnetic permeability close the circuit, acting as a kind of conductor.
The electrons in the bottom of the dishes come into active motion, whereby they form thermal energy heating the contents of the container.

How they work - we figured out the induction cookers. What are they in relation to their size?

Tabletop and built-in cookers

In order not to complain about the fact that a huge stove eats up usable space in the kitchen, you can purchase a desktop stove.

Household appliances that do not take up much space will allow you to cook your favorite dishes with the same speed and efficiency. Compact induction hobs are ideal for small kitchen or cottages.

Manufacturers offer to choose table tiles with one or two burners. Such a device will fully satisfy the household needs of an average person.

This is often a professional kitchen appliances for restaurants, cafes and other establishments where you need to cook a lot. Has high performance. It has, in most cases, four burners with a mass of temperature regulators, timers and other operational advantages.

You can install such a stove at home, if finances allow, because it costs more than a small induction cooker tabletop.

What utensils can be used?

Before buying a new induction cooker, you need to learn about the features of its operation. The choice of pots and pans will now be more scrupulous than for the usual electric and gas stoves.

This is all due to the fact that not every material reacts to an electromagnetic field that sets the electrons in motion in the bottom of the dish.

In many people who want to buy a tile that works on the basis of electromagnetic induction, the question often arises: is it possible to leave old dishes for cooking.

Ceramic pots, aluminum pans and other containers are not suitable for induction hobs. Only metal utensils should be used. Checking which containers are suitable for cooking food is very simple.

You need to take a magnet and try to attach it to the container. If the magnet sticks, the cookware is ideal for use on induction hobs.

The most suitable utensils for induction cookers made of stainless steel or cast iron. Consider the materials in more detail:

Stainless steel.

The material is resistant to corrosion and oxidation. Food products cooked in stainless steel containers retain the lion's share of nutrients.

These dishes can be stored in the refrigerator. It will not change the taste and aroma of food.

From the refrigerator, stainless steel is immediately put on induction cooker. The only drawback of this material is the content of nickel, which causes an allergic reaction in some people.

Enamelware is made from various metal alloys.

Suitable for induction hobs. It is better to buy saucepans with a flat bottom.

Cast iron.

Although this material is heavy and brittle, it is often used for cooking on induction cookers.

It is also indispensable for people who prefer healthy eating, because this material does not distort the taste characteristics of food, and also allows you to save the maximum amount of useful elements in cooked food.

How to determine if a particular kitchen utensil is suitable for use on an induction hob?

Another small addition. The sides and lid of kitchen utensils do not have to be made of materials that react to magnetic waves.

Now manufacturers often equip the bottom of ceramic, copper utensils and cooking containers made of other materials with a special ferromagnetic metal lining. Such kitchen utensils can be used on induction cookers.

Here are some practical tips to get the most out of induction cookers:

Although manufacturers of modern kitchen utensils are increasingly improving their products, making them suitable for use in various conditions and on different heating elements, but the old cast iron cookware should not be thrown into the landfill. After acquiring an induction cooker, you can safely get it out of the pantry - it will last for many more years.
Special dishes for induction surfaces ideal for use on other heating elements: gas and electric.
Old pots and pans that have been magnetically tested should not be immediately placed on the induction hob. It is necessary to check the condition of the bottom. It may have irregularities and defects from mechanical damage which may scratch the glass-ceramic surface of a new hob. A bent bottom may not ensure proper contact between the bottom of the pot and the induction surface.

Advantages

This technology is relatively new, so it has a whole string of advantages. The induction cooker has the following advantages:

Like all electrical appliances, the induction cooker has the following disadvantages:

It's up to you to buy a new stove or use an old electric or gas stove. If your friends are thinking about buying an induction cooker, share the above information with them.

Induction cookers continue to gain popularity. While some housewives take pride of place in the kitchen, others shrug their shoulders skeptically and talk about the insecurity of their use. Let's try to figure out which side the truth is on and whether it is worth changing the usual electric or gas stove to a new induction one.

Principle of operation

The main difference between such a stove and a classic electric or gas stove is the principle of operation. With gas stove everything is obvious: the combustion of gas causes a flame that heats the dishes and the food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.

Cooking on an induction cooker thanks to induction current. Electricity when passing through the turns of a copper coil located under the hob, it is converted into an alternating electromagnetic field. It creates an eddy induction current, which drives the electrons in the bottom and heats it.

Features of the choice of dishes

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

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

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

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

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

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

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

duhovka.vyborkuhni.ru

Such a disc allows you to cook food in ordinary dishes that are not intended for induction cookers. However, it is hardly convenient to use it on an ongoing basis. Firstly, adapter manufacturers do not recommend turning on the stove at maximum power, which already limits you. Secondly, one disk is still not enough for you to cook several dishes at the same time on different burners. It is advisable to think about purchasing it if you really have a need to use small dishes at low or medium power. For example, for brewing coffee or heating milk.

economy

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

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

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

Variety of designs and functions

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

full size- free-standing stove with oven and burners.
hob- built-in panel, which can be installed directly into the countertop.
Portable- mobile tile with one or two burners.
Combined- equipped with both induction and classic burners.

Choose any option, depending on your kitchen.

To make the cooking process even easier and more comfortable, manufacturers are not stingy and are introducing more and more additional features, some of which may actually turn out to be.

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

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

Security

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

Various studies have been carried out on the safety of induction cookers. Fact sheet - Induction hobs, their results are slightly different, but agree that at a distance of less than 30 cm from the plate, the electromagnetic field still exceeds the standards SanPiN 2.1.8 / 2.2.4.1383-03 Hygienic requirements for the placement and operation of transmitting radio facilities. Also, if you put dishes of a smaller diameter than the burner on the panel, or put it a little uneven, then the electromagnetic radiation will become stronger, and the radius of influence will increase.

Vadim Rukavitsyn, environmental consultant

However, the expert clarifies that all this matters if you spend more than two hours a day at the stove. In other cases, the standards become less stringent, which allows you to cook without any harm to health.

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

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

In addition, it is especially important for people with pacemakers to follow safety rules. It is recommended to consult with before using the induction hob.

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

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

Results

Advantages

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

disadvantages

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

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 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 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 indicated 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 cooker are fraught with breakage and loss warranty service devices, 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 correct inclusion and turn off the device. Majority modern models equipped control panel. Activating the operation of such induction cookers consists of the following steps.

The device is turned on by holding the "On / Off" button for several times.
Stove publishes sound signal and displays the control menu.
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 turned off by the “On / Off” button, which must be held for a few seconds before turning off hob.

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 cookware.

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.

Booster mode- transfer of energy from a free burner to a working one, which allows you to speed up the cooking process.
The possibility of combining the power of two adjacent burners when using oblong-shaped dishes such as ducklings.
The modes of preparation of various dishes programmed for certain parameters of time and temperature.
Heating function left on the dinner plate for a long time.
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 generated 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 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.

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.
It is necessary to use special utensils corresponding to the diameter of the burner. Can not use saucepans with warped bottoms.
Do not allow moisture to enter the working surface of the stove.
It is possible to clean the surface of the device only after disconnecting from the power supply.
It is contraindicated to be near a working induction cooker people with pacemakers.
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.

To clean such a surface, it is best to use a separate soft sponge.
For heavy soiling, purchase a special glass ceramic scraper, but not a metal washcloth.
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.
After washing the surface, wipe it dry with a soft cloth.
If necessary, it is best to wash the hob immediately after cooking.
Do not allow sugar and salt to get on the glass-ceramic surface. In case of contact with such bulk substances, brush them off and wipe the surface.