Induction hob cooking time. What happens if you cook on an induction cooker in regular cookware? How to use an induction cooker correctly

Cut the meat into small pieces, carrots into strips, onions into half rings, wash the rice.

Steamed golden rice. I have a stove induction Electrolux with 14 heating modes + turbo. Set the oven to setting 14, place the frying pan, and pour in vegetable oil.

The oil immediately became hot, lower the meat and fry, stirring, so as not to burn.

Once the meat has browned, lower the onion and continue stirring.

lower the carrots

stir for a couple of minutes, turn down to setting 6. Add rice, level it out

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

Set the oven to 12 and let it simmer for 10 minutes.

Then switch to mode 5.

And it boils for another 7 minutes.

Almost all the water was absorbed into the rice. Mix the pilaf and add the garlic.

Close the lid.

And set the oven to mode 2 for 10 minutes, then switch the oven to 1 and let it sit for another 10 minutes. Turn off the oven. The pilaf remains on the stove. Let it sit for about 20 minutes. Well, the pilaf is ready, serve.

Technology for cooking pilaf on a stove with burners.

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

Our pilaf is ready on the induction cooker and can be served.

Bon appetit!

Video recipe

As an addition, I suggest watching a delicious video recipe for pilaf:

That's all I have for today. How do you like the recipe?

In contact with

Scrambled eggs from 3 eggs per 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, add salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hob takes 4 minutes, and on a regular hob it takes 12 minutes. Save 8 minutes.

Borscht in a 3-liter saucepan

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

Preparation:
Grate the carrots and beets on a coarse grater, cut the onion into squares. Fry in vegetable oil in the “frying” mode at 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, place in a 3-liter pan with water. Set the “frying” mode, temperature 120 degrees, time 60 minutes. In 30 min. Until ready, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borscht cooks on a regular stove for 1 hour 40 minutes. Borscht on an induction hob for 1 hour 10 minutes. Save 30 minutes.

Steamed vegetables

Products:
Cauliflower, broccoli, potatoes, carrots.

Preparation:
Chop all vegetables. Pour water into the pan, set the steamer, add vegetables. Close the lid and steam. Steaming vegetables on a regular stove takes 40 minutes, and on an induction stove for 25 minutes. Save 15 minutes.

Rassolnik 3 liters

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

Preparation:
Salted cucumbers grate on a coarse grater, add 0.5 water, simmer in “frying” mode (temperature 160 degrees) for 20 minutes. Peel and chop the carrots and onions. Pour a little oil into the frying pan and add the chopped vegetables. Place the frying 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 cut the potatoes into cubes, 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.

Preparation:
Peel and chop the onions and carrots. Pour vegetable oil into the frying pan and fry the vegetables in the “frying” mode (temperature 160 degrees) until a golden crust forms. 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 fried vegetables and tomato paste, simmer in the “stewing” mode 300w for 40-50 minutes. 5-10 minutes before readiness, add salt, add flour diluted in ½ glass 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 1 piece, onion 1 piece, rice ½ cup, herbs, spices, salt to taste.

Preparation:
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 the rice. Shred the cabbage. Place fried minced meat, vegetables, rice and chopped cabbage in layers in a pan. Pour 1 glass of water, salt and 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.

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

Buckwheat porridge

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

Preparation:
Wash the cereal, put it in a saucepan, add salt, add sugar, pour cold water. Press the “porridge” button, turn it off after 30 minutes. Add butter to the finished dish.

Steamed fish cutlets

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

Preparation:
Prepare minced cod fillet, skip the fish and onion through a meat grinder, add the egg, chopped green onions, salt and pepper and mix. Form cutlets. Place a pan on the stove, pour in cold water, set the steamer so that it does not touch the water, place 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 stove and pour in a little vegetable oil. Form into balls 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 per 0.5 liters of water), add salt and pepper, and simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.

Stuffed steamed chicken breast

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

Preparation:
Finely chop the bacon, place in a frying pan and lightly fry in the “fry” mode at a temperature of 120 degrees. Add finely chopped tomatoes. Chop the spinach, cheese and dill, add to the filling and mix. Use a knife to make a longitudinal cut in the breast and open the “pocket”. Place the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt and pepper. Pour water into the pan, set the steamer, place the breasts. Set the steam mode and close the lid. Cut the finished breasts into portions.

Steamed salmon

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

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

Quick breakfast.

Products:
Boiled potatoes 4 pcs., bacon 50g., egg 2-3 pcs., herbs, vegetable oil, salt to taste.

Preparation:
Place the frying pan on the stove, pour in vegetable oil. Chop the boiled potatoes and bacon, set the “frying” mode, timer for 5-7 minutes, then beat in the eggs, add 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:
Hard pasta, salt to taste.

Preparation:
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 the finished pasta and add butter.

Roast pork in tomato sauce

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

Preparation:
Cut the meat into small pieces and fry on small quantity oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then reduce the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, salt, pepper and seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add tomato sauce and, stirring constantly, 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 the onions, carrots and tomatoes and fry in the “fry” mode for 10-15 minutes. Peel the cabbage and potatoes and cut into cubes. Rinse the meat well, put it in a saucepan, pour cold water, cover with a lid. Set the “soup” mode for 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sautéed vegetables, potatoes, cabbage to the broth, add salt, 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:
Slice the eggplants and fry in the “frying” mode at t-120, 15 minutes. Chop the tomatoes and onions in the same way, grate the garlic, add to the eggplants, add salt and pepper and cook in the same “frying” mode t-120 for another 15-20 minutes, gradually stirring.
Sprinkle the finished dish with herbs.

Cod under marinade

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:
Fish fillet cut into pieces, add 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. Fry the onions and carrots a little in vegetable oil in the “frying” mode t-120. Stirring constantly. Add tomato paste, pour 100 ml sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Place fried fish in a saucepan, layer 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:
Fillet chicken breast 3 pcs., 2 eggs, 1-2 cloves garlic, salt and pepper to taste, chicken spices, breadcrumbs.

Preparation:
Cut the fillet lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Season the fillet with salt, pepper, and garlic. Beat the eggs (a little). Sauté the fillet in breadcrumbs, then dip it in the egg, then again in breadcrumbs and place it on a hot frying pan. Cook in the "frying" mode on the timer for 10-20 minutes. t-120, turn over and cook again in the same mode.

Stuffed vegetables

Products:
Eggplants 3-4 pcs., zucchini 1-2 pcs., bell 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, greens.

Preparation:
IN chopped meat add chopped tomato; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplants and zucchini into halves lengthwise and remove the core. WITH bell pepper cut off the top, remove seeds. Fill the vegetables with minced meat. Combine the eggplants and zucchini together (so that you get a whole vegetable). Place vegetables in a saucepan, add water, add tomato paste, salt and pepper. Cook in the “stew” mode for 40-50 minutes.
Sprinkle finished 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 tbsp, a pinch of salt, vegetable oil for frying.

Preparation:
Grate the 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 dough stand for 30 minutes. Then beat 2 egg whites 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 heated frying pan with vegetable oil and form into pancakes. Cook in the “frying” mode t-120. As soon as they start to brown on the bottom, place a piece of apple on them and lightly press them into the dough. Immediately turn the pancakes over 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.

Preparation:
Add chopped onion, crushed garlic, bread soaked in milk, egg, salt and pepper to the minced meat. Place a frying pan on the stove, pour a little vegetable oil, form and place the cutlets. Cook in the “frying” mode t-120, 10-15 minutes. on one side, 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 cereal, put it in a saucepan, add salt, add sugar, and add water. Without closing the lid, place on the stove, set the “porridge” mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour in milk, cook until done 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 spoons, garlic 2-3 cloves, egg 2 pcs., salt, pepper and seasonings to taste.

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

Collect high yield positive emotions and saving money is the primary goal of a person arranging a kitchen space.

Induction cookers are gaining popularity among our fellow citizens due to their competitive advantages and distinctive properties from other types of cookers.

Principle of operation

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

1. The glass or glass-ceramic hob hides underneath a coil consisting of copper wire.
2. When electricity passes through the turns of the coil, it creates a high-frequency electromagnetic field, which further produces an induced current.
3. Delivered on hob dishes with magnetic permeability close the circuit, acting as a kind of conductor.
4. The electrons in the bottom of the dish begin to actively move, thereby generating thermal energy that heats the contents of the container.

We figured out how induction cookers work. What are they like relative to their sizes?

Tabletop and built-in stoves

In order not to complain that a huge slab eats usable space You can purchase a tabletop stove in the kitchen area.

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

Manufacturers suggest choosing tabletop tiles with one or two burners. Such a device will completely satisfy the household needs of the average person.

These are often professional kitchen appliances for restaurants, cafes and other establishments where a lot of cooking is required. Has high performance. In most cases, it has four burners with a lot of controls temperature regime timers and other operational benefits.

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

What kind of cookware can I use?

Before purchasing 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 cookers.

This is all explained by the fact that not every material reacts to the electromagnetic field, which sets in motion the electrons in the bottom of the dish.

Many people who want to buy a tile that works on the basis of electromagnetic induction often have a question: is it possible to leave old dishes for cooking food.

Ceramic pots, aluminum frying pans and other containers are not suitable for induction panels. Only use metal utensils. It’s very easy to check which containers are suitable for cooking food.

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 cookware for induction cookers is made from stainless steel or cast iron. Let's look at the materials in more detail:

• Stainless steel.

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

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

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

• Enameled cookware is made from various metal alloys.

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

• Cast iron.

Although this material is heavy and fragile, 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 preserve the maximum amount useful elements in cooked food.

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

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

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

Here are some practical tips to help you get the most out of your induction hobs:

• Although manufacturers of modern kitchen utensils are increasingly improving their products, making them suitable for use in different conditions and on different heating elements, but old cast iron cookware should not be thrown into a landfill. After purchasing an induction cooker, you can safely take it out of the pantry - it will last for many more years.
• Special cookware for induction surfaces is ideal for use on other heating elements: gas and electric.
• Old pots and pans that have passed magnetic testing should not be 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 can scratch the glass-ceramic surface of the new stove. A bent bottom may prevent the bottom of the container from making proper contact with the induction surface.

Advantages

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

Like all electrical appliances, an induction cooker has disadvantages:

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

I would like to introduce you to the Electric Stove from Kitfort!

I haven’t had this miracle of technology for so long, but I’m already so used to it that I’ve already forgotten how to cook with gas! You quickly get used to good things. This stove operates on the induction principle. Induction cookers are very practical, modern, and consume less energy than electric cookers from Soviet times.

So, let's study the contents of the package: a box with a convenient carrying handle, an instruction booklet, a warranty card, a buyer's guide and a branded magnet.

Opening the box, there is no foreign smell of cheap plastic. The declared performance of the stove is induction currents. So, these types of stoves operate under the influence of electromagnetic induction, which means the cookware must be appropriate. To select dishes, the set includes a special branded magnet. We take a magnet and go to the store, and choose which bottom of the dish is magnetic. Now this is all modern tableware, mostly ceramic (I won’t go into detail here about the advantages of this tableware). The main difference when choosing dishes is the many small circles at the bottom of the dishes. Here it is.

We have chosen the dishes, then we study the instructions. Before using the stove for the first time, the manufacturer warns that each burner has a maximum power of 2000 W. Multiplied by two burners, it turns out 4000 W, not weak! In our new building with a small kitchen there is a power cable for an electric stove, the declared power of this power cable 3700 W. Well... We check the power of the power outlet using an electric stove from Kitfort, press the kWh/Volt buttons... That's what we see

The declared power differs from the actual one. We will keep this in mind and do not load the stove in total more than this power, but in principle, the use of maximum power is necessary extremely rarely and not for long. Basically, I set it to a maximum of 2000 W only when I need to quickly bring water to a boil. It takes about 2 minutes to boil water with a power of 2000 W, about 1 liter of water! Fairy tale! I am also attaching a photo with boiling water and a bill placed under the pan.

The surface of the stove itself does not heat up. The bottom of the frying pan heats up, as quickly and unusually as possible after gas and a simple glass-ceramic electric stove. The stove does not burn, which is absolutely safe in a house where there are children, especially small ones. The efficiency of an induction cooker is much higher simple electric stoves(which heat the surface of the burner and the air) and gas (which create impossible heat during cooking and combustion of oxygen). In addition, the stove has an indicator of the absence of a frying pan; as soon as you remove the frying pan, the stove immediately stops heating and does not consume electricity. Savings are obvious!

On the button panel we see the autocook programs: milk, frying, soup, porridge. In my experience of boiling milk on the milk program, it does not escape! These programs, in my opinion, are rather arbitrary. Let's say frying, this is a power of 1400 W, such power depends, firstly, on the thickness of the cookware, and secondly, on the volume of what we are frying. Personally, it’s more convenient for me to regulate the power myself; sometimes I use the temperature. Power ranges from 120 to 2000 W, in steps of 200 - this is very convenient. 11 power modes, easily adjustable for required power. Temperature ranges from 60 to 280 degrees, everything is easily adjustable with convenient ranges.

Let's start testing. These cutlets will be fried. We turned on the frying pan, turned around for the cutlets, took them out of the bag and immediately put them in! There is no need to wait for the frying pan to heat up :) It heats up with lightning speed. I like to fry without oil, on ceramic dishes, but on an induction hob it’s easy! Although on gas, using ceramic dishes, you still have to add oil. On this stove, I successfully half-bake and half-fry sausages in dough and pies without oil. Healthy eating.

Now back to the tricks. The cutlets are frying, move the frying pan and place your hand while frying.

The cutlets were store-bought and dry; I had to add oil to taste them. When I fry from natural minced meat, a lot of juice is released from the cutlets and no oil is required. That's it. Everything is ready. Towards the end of cooking, we check how much electricity has been consumed for cooking by pressing the kWh/Volt button. You can calculate the cost of preparing dinner down to the penny.

The stove also has a cooking timer and a keep hot function. This is modern technology. You put down dinner and go about your business without worrying.

In addition, I would like to say about:

Attractive price compared to competitors, no need for 4 burners per modern world(multi-cooker, electric kettle).

About convenience for small kitchens (I have a 40 countertop)

There is no need to “scrape” the stove after cooking (just wipe it with a cloth)

I’ve been using the stove for a year and I’ll say that I’ve already forgotten how to cook with gas. You quickly get used to good things :)

Chefs working in the kitchens of public 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 plates.

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

Advantages

In the USA, as well as a number of European countries, induction cookers are actively equipped in the kitchens of establishments in the HoReCa segment. 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 several steps ahead understand: spending money today will pay off with interest tomorrow.

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

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

This leads to the following advantage. Ambient 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 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 an induction hob is wide heating power range. It can vary from 50 to 3500 W. Moreover, it changes very smoothly with the help of many cooking modes. For example, food can be stewed perfectly at minimum power (like on low gas). And here maximum level 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 difference heating accuracy provided up 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 time saving, electricity and, as a result, money. Firstly, 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 adjusts the previously set temperature. The programmed limit is instantly reached, and then it is maintained by turning the stove on and off. Thus, preparation takes a minimum amount of time and significantly energy is saved.

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 entire cleaning process boils down to periodically wiping the panel with a damp cloth. At the same time, the safety of the stove has been brought to almost 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 an abandoned fork or other small cutlery). Accordingly, it is impossible to get burned.

Flaws

The main thing, as you already understood, is price. With a single-burner model costing 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 feasible for restaurants in the high price segment and establishments with signature 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 there is an urgent issue with usable area , then such a problem can cause a serious dilemma.

Due to the electromagnetic field, heating on such stoves can only be carried out special dishes with a bottom made of ferromagnetic alloy. When purchasing, it can be easily identified by a special marker. It can be made of stainless steel, cast iron or even enameled. However, copper, brass, aluminum and thermal glass are in this case useless because they are unsuitable for induction.

A feature that can also be considered a disadvantage is thin pan bottom. When cooking even at the lowest power, the effect of “intermittent boiling” is possible. But the problem is solved by purchasing a stove of a high price category (although much more expensive).

Another small drawback, again concerning the so-called “inexpensive” models, is slight noise when operating at low power.

Manufacturers

Among professionals, as usual, only quality is valued 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). And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are at the proper level. Considering the already fairly high cost of induction equipment, buyers often choose Asian model.

In an effort to gain customer trust, manufacturers are constantly improving induction technology. Thus, models have appeared on which you can cook on any metal utensils. And as a more economical option, you can purchase special linings for regular dishes. The electromagnetic field heats it first, and from the lining it flows to the bottom of the pot or frying pan.

For establishments 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 the high temperature. True, such stoves also require appropriate utensils. For example, wok pans with a spherical bottom.

Other new products 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 up to 30% compared to a conventional class A electric oven. Moreover, the cooking speed has also increased by almost 25%. The oven can carefully stew food, fry (including grill), steam and bake.