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Recipes for induction hob. Recipes for the induction cooker. How to choose the right cookware for induction cookers

Induction cookers or panels are the result of the development of traditional kitchen appliances. Their main difference from others lies in the prince of work. If everything is clear with a gas stove, the combustion of gas fuel leads to heating of dishes and products placed in it. In an electric furnace, heating is carried out due to the fact that the electric current passing through the heating element generates a certain amount of thermal energy.

The inductive panel works on the basis of other physical phenomena. Cooking on such equipment is carried out due to induction. The current passing through the turns of the inductive coil is converted into an alternating magnetic field. It heats the dishes due to the resulting vortex field.

How to properly use an induction cooker

In order for the oven to work for a long time and without any problems, the user will only need one thing - to strictly follow the requirements given in the instruction manual. This document describes the procedure for choosing the installation location of the model, the procedure for its inclusion and operation.

How to connect the stove

The main tool that will be required to connect the device to the network is a screwdriver. Directly for connection, you will need to purchase a certain amount of a three-core power cable. Most often, a cable with a cross section of 4 to 6 square meters is used. mm. This cable must be long enough to connect the panel. As a rule, a 4-wire cable is included in the scope of delivery. 2 wires, brown and black, are phases, the blue wire is “0”, and the yellow-green wire is ground. The ends of the wires must be stripped. On the back of the product there is a comb into which stripped wires are installed. The free end must be connected to the house electrical network.

How to turn on the induction cooker

So, the panel is included in the network. After the end of this process, some models signal that everything is proceeding normally, and the panel can be turned on.

On the control panel, as a rule, there is a “start / stop” button, pressing which will turn on the device.

  • Inclusion and basic operation.

Before starting work, it makes sense to clean the surface of packaging residues and traces of adhesives that could remain after production. By the way, in the first minutes of operation it can smell like burnt rubber. But you should not worry too much, this unpleasant spirit will soon be removed.

  • Switching on the cooking zones.

For each separate zone, separate buttons are provided on the control panel, in addition, in some models there are separate regulators. Power is set from 0 to 9.

The instruction manual describes in detail which power modes are optimal for boiling, and which for heating or direct cooking.

How to turn off the induction hob correctly

After finishing cooking, turn off the hob. To do this, you can press the "start / stop" button or wait for a certain time, after which the panel itself will go into standby mode.

How to cook on an induction hob

Prepare food for cooking necessary products and, of course, dishes, more on that below.

We select dishes for the induction cooker

Suitable for cooking on induction ovens use specialized utensils made of ferromagnetic materials. This is determined by the physical principle that underlies its work. The eddy currents that create heat in the cookware are most effective on ferromagnetic cookware. If the consumer does not have the desire to spend money on the purchase of new dishes, you can buy an adapter, made in the form of a disc and placed on the burner, so you can use the usual kitchen utensils (glass, aluminum, etc.). This adapter will take on the action of eddy currents, and warm up, transferring heat to the dishes installed on it.

IMPORTANT!

FIND OUT IS THE CHOSEN COOKWARE SUITABLE FOR USE ON THE INDUCTION OVEN, OR - NO AN ORDINARY MAGNET WILL HELP. IT IS ENOUGH TO BRING IT TO THE WARE, AND IF IT STICKS, THEN THE WARE CAN BE USED FOR COOKING ON SUCH EQUIPMENT.

The best solution would be to use dishes with a thick bottom.

Understanding the modes

In order to make the cooking process easier, manufacturers are trying to install more functions, and some of them, in fact, can be of some benefit. For example, the Booster function, which allows you to transfer power from burner to burner. It makes it possible to take energy from a free burner. This allows you to cook food a little faster.

Keep warm mode- its presence allows you to leave cooked food on the stove, and it will not be able to cool for a long time.

Emergency turn-off will work when hob liquid will enter. As a result, all burners are switched off.

Some models offer users various modes that allow you to cook a chop or stew mushrooms.

How to unlock an induction cooker

In some cases, it becomes necessary to block the stove, for example, from small children who can play around with the control panel. On the front panel there may be a button with the image of a lock. After pressing it, the control of the stove will be blocked. To turn it off, you must press two buttons at the same time, as a rule, these are the “plus” and “minus” buttons, after pressing it, you must withstand a certain time.

Features of cooking on an induction stove

One of the main features of the induction cooker is the cooking speed. Everyone who uses it in everyday life notes its fast work. Consider this using the example of making an ordinary scrambled egg. So, on gas, scrambled eggs on average will be ready in 12-15 minutes, on an induction oven, the cooking time will take no more than 4 minutes.

Important!

For those who are just mastering this device, at first it is necessary to strictly follow the instructions indicated in the prescription books. And only after gaining some experience you can cook yourself.

Safety rules when working with an induction cooker

The induction furnace is an electrical appliance and, accordingly, its operation must be carried out in accordance with the safety measures for working with electrical appliances.

  1. The connection must only be made to a network that meets the requirements specified in the operating manual.
  2. It is unacceptable to close the panel through which the ventilation of the internal cavity of the device is carried out.
  3. The equipment must be protected from moisture ingress into the enclosure.
  4. Cleaning and maintenance of the inductive device can only be carried out after disconnecting the device from the mains.

By following these tips, you can simply use the induction cooker, and it will last a long time.

    3 egg scrambled eggs on an induction hob

    Products:
    3 eggs, salt to taste

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

    Borscht in a 3 liter saucepan

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

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

    Steamed vegetables

    Products:
    Cauliflower, broccoli, potatoes, carrots.

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

    Pickle 3 liters

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

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

    Beef Goulash

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

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

    lazy cabbage rolls

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

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

    Rice porridge

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

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

    Buckwheat porridge

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

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

    Steamed fish cakes

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

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

    Stewed meatballs

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

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

    Steamed stuffed chicken breast

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

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

    Salmon for a couple

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

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

    Quick breakfast.

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

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

    Cooking pasta

    Products:
    Durum macaroni, salt to taste.

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

    Roast pork in tomato sauce

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

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

    Shchi from fresh cabbage

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

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

    Eggplant salad with tomatoes and garlic

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

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

    Marinated cod

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

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

    chicken chops

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

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

    Stuffed vegetables

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

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

    Pumpkin fritters with apples

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

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

    Homemade cutlets

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

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

    Wheat porridge with milk

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

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

    Fried pork in breadcrumbs

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

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

Tip #1: do not rush to write off the dishes in the house

If you have become the happy owner of an induction cooker, then do not rush to follow the advice of the consultant manager who sold it to you and throw away the old dishes. The store, of course, is interested in imposing on you the maximum amount of high-quality dishes at the same time as the stove. And you are not in a hurry.

Take a magnet and attach it to the bottom of all the pots and pans you have at home. If the magnet sticks, then your favorite utensils can also be used on an induction hob. In fact, it turns out that the magnet sticks to both enameled and stainless steel items. Therefore, "grandmother's" cast irons, stewpans and bowls will faithfully serve you for many more years.

If the magnet does not rest on the bottom and disappears, then you will have to put the inappropriate kitchen utensils on the far shelf. And only now, armed with an ordinary magnet, go to the store to choose suitable (usually expensive) dishes.

Tip #2: purchase a special "transition" disk for your favorite dishes.

You always don’t want to part with your favorite dishes, a copper cezve, for example, which is not suitable for cooking under induction conditions. A solution has also been found for this situation. On sale there are special discs for induction cookers. A round thick pancake, for example, made of steel, is heated for induction surface and heats any object standing on it, be it a cezve or a ceramic pot. True, the cooking process will then take a little more time than on the “correct” dishes. But you wanted to continue to use any dishes available in the house? So the goal has been reached!

Tip #3: Reduce the chance of streaks with a disposable wipe.

The touch display for adjusting the "strength of fire" has about 10 temperature settings. But if you are still worried that the food will not “run away” and flow in a trickle along the facade of the new kitchen set, place a paper towel or paper towel between the glass ceramic hob and the pan. Everything that accidentally leaks out will immediately be absorbed into the paper!

Tip #4: use a silicone drip tray to collect the escaping liquid.

If you think that the disposable napkin from tip #3 is not enough to absorb the leaking liquid, then place the saucepan in a thin silicone mold. In this case, all the foam and water will remain inside the silicone tray. It is clear that the boiling rate will slow down somewhat, but only for ten seconds. But new kitchen furniture will be 100% safe and sound!

Tip #5: do not tear the pan off the surface when frying pancakes.

Many complain that it is impossible to cook pancakes on induction cookers, as they automatically turn off as soon as you remove the pan from the surface. What turns off in the absence of proper containers for heating is the true truth. Tip: When pouring the pancake mixture into the pan, tilt it without lifting it from the glass-ceramic surface. That is, try to describe a circle on the stove with the edge of the pan. Then the smart electric stove will constantly feel contact with it and will stop turning off.

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

Principle of operation

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

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 of 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.


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

economy

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

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

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

Variety of designs and functions

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

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

Choose any option, depending on your kitchen.

To make the cooking process even easier and more comfortable, manufacturers are not stingy and are introducing more and more additional features, some of which may 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 instructions and safety precautions with any electrical appliances really necessary. 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.

Cooks working in the kitchens of catering establishments are already accustomed to cooking on electric (rarely gas) stoves. They have long learned to enjoy the advantages and, if possible, minimize the disadvantages in the use of these plates.

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

Advantages

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

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

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

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

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

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

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

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

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

disadvantages

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

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

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

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

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

Manufacturers

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

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

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

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

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

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