Food on induction. Cooking according to Faraday's law. Why is an induction hob dangerous?

Today, induction hobs are at the peak of popularity. This is due to the mass useful functions and the unique design characteristic of such technology.

Fast preparation of food occurs due to the specialized operating principle of the equipment.

Let's look at the types of suitable cookware for induction. And also, we will answer the main question of the consumer - is it possible to cook on an induction cooker in ordinary cookware?

The popularity of induction cookers is due to several reasons. The factors that we list below are considered an ideal find for the consumer.

• Fast preparation of food occurs due to the specialized operating principle of the equipment.
• Safety of use. The stove is in contact only with the bottom of the container being used; the risk of getting burned on its surface is minimal.
• Ability to set the desired temperature. On such a stove you can cook exactly according to the recipe.
• Easy to care for. Since the surface is smooth and mirror-like, food residues do not stick, which means that they can be removed without much effort.
• Variety of options. You can cook food by first selecting the desired function.

The stove is in contact only with the bottom of the container being used; the risk of getting burned on its surface is minimal.

You are unlikely to find the above listed features in other models of hobs. It is due to them that such appliances for home use are installed in almost all modern kitchens.

Justification for choosing special utensils

By purchasing induction cooker, the question immediately arises - what kind of cookware is needed for an induction hob? As mentioned earlier, kitchen equipment only heats the bottom of the vessel. This means that when choosing utensils, you need to pay attention to its bottom.

Specialized dishes must have a thick bottom, the height of which is at least six centimeters.

Specialized dishes must have a thick bottom, the height of which is at least six centimeters. And also, between the layers of the bottom there should be ferromagnetic layers, which contribute to uniform heating of the container.

Suitable cookware material

Special kitchen utensils for induction will be considered suitable if they are made of heavy and durable materials. Such metals are resistant to deformation and other defects.

Products made of stainless steel and cast iron are considered the most suitable.

Products made of stainless steel and cast iron are considered the most suitable. However, their body and surface as a whole must be free of scratches, chips and damage. Since they can scratch the hob and ruin not only the design, but also the performance of the equipment.

Stainless steel

Steel kitchen products are durable and aesthetically pleasing. Since the metal is dense, its bottom is made in several layers, which allows the food to be properly cooked during the cooking process.

Steel kitchen products are durable and aesthetically pleasing.

Everyone is accustomed to the fact that stainless steel vessels are glossy, shiny objects. However, if you use such containers on an induction stove, pay attention to models of pots and pans with an external matte surface.

Cast iron frying pans

Cast iron frying pans have thick walls and high level thermal conductivity. They are perfect for induction use.

Cast iron frying pans have thick walls and a high level of thermal conductivity.

However, do not forget that cast iron is very heavy and if you drop a frying pan on the surface of the stove, you can damage it. Such utensils should be handled carefully and wisely.

What kind of enamel is needed

If you decide to use enamel cookware for induction cooking, don't worry. After all, even the simplest metal vessel, coated with high-quality enamel, is suitable for such a stove.

Even the simplest metal vessel, coated with high-quality enamel, is suitable for such a stove.

As a rule, enamel is applied to products made from heavy raw materials. This means that such utensils are characterized by magnetic properties.

How to choose suitable cookware for induction cookers

Selecting suitable cookware should be based on the specialized operating principle of the induction panel. The bottom is the main parameter on which the consumer must focus attention.

The bottom is the main parameter on which the consumer must focus attention.

But besides the bottom, there are several other factors that play a role when choosing a special container. The diameter of the bottom must be at least 12 centimeters. This is necessary so that the vessel heats evenly and the food is cooked efficiently. Of course, we should not forget about the sustainability of the production material. Kitchen utensils should not be subject to even the slightest deformation.

Is it possible to cook on an induction cooker in regular cookware?

You won’t be able to cook a delicious, appetizing dish on such a panel using a regular saucepan or frying pan. By placing the container on the stove, it may not react or turn on, leaving the container cold.

The only peculiarity of induction cookware is the ferromagnetic bottom, due to which it is completely heated.

You won’t cause any harm to the stove, you’ll just waste time and energy trying to cook something. Therefore, when using induction, take care of suitable cookware.

Often, consumers are interested in what is an induction pan? The answer is simple: it is the same shape and size as a standard container. Its only feature is its ferromagnetic bottom, due to which it is completely heated.

Cookware adapters

For those who purchased an induction hob but did not take care of the cookware, manufacturers offer special magnetic adapters. They are a thin magnetic disk with a handle. It is placed on the stove burner, and an existing vessel is placed on it.

A special disk will allow you to cook dishes in any pot or pan without harming the stove.

This way, you don’t have to replace all the dishes with new ones, spending a lot of effort and money. A special disk will allow you to cook dishes in any pot or pan without harming the stove. In addition to the direct purpose of the adapter - the ability to cook food in any container, there are also auxiliary reasons for the purchase - protecting the induction surface from scratches and damage.

How to preserve the surface of the hob

In order to preserve the pristine appearance panels, it is necessary to select special dishes without flaws. The surface of such a plate is perfectly smooth and even. It may not require specialized care, but careful operation should not be neglected.

In order to preserve the original appearance of the panel, it is necessary to select special dishes without flaws.

Avoid using metal scrapers and brushes to avoid damaging the slab. Do not use abrasive substances when cleaning. And of course, avoid serious impacts that can cause chips on the body of the induction panel.

Video: How to choose cookware for an induction cooker

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 unsafety of their use. Let's try to figure out whose 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 food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.

An induction cooker cooks using induction current. Electric current, when passing through the turns of a copper coil located under the hob, is converted into an alternating electromagnetic field. It creates an eddy induction current, which sets in motion the electrons in the bottom and heats it.

Features of choosing dishes

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

Cooking on an induction hob can only be done in containers with a ferromagnetic bottom.

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

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

If you place the wrong container on the burner, the stove simply will not work. During cooking, only the bottom of the pan and, accordingly, the food in it are heated, but not hob. Therefore, if a piece of food falls on the burner, it’s okay. The whites won't curdle, the onions won't burn, and you won't have to struggle to scrape off the coals.

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

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

duhovka.vyborkuhni.ru

This disc allows you to cook food in regular cookware 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, you still won’t have enough of one disk to simultaneously cook several dishes 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.

Economical

In induction, energy is not consumed to heat the contacting surfaces and air. Heat loss is eliminated because all efforts are devoted to heating the food.

Food cooks faster: there is no need to preheat the frying pan, the heating process begins instantly, and the heat is distributed strictly along the diameter of the bottom of the pan, optimizing What is Induction Cooking electricity consumption.

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

Variety of designs and functions

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

• Full size- free-standing stove with oven and burners.
• Hob- a built-in panel that can be installed directly into the countertop.
• Portable- mobile stove 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 do not skimp and introduce more and more additional functions, some of which may actually turn out to be .

• Booster(Booster or Power Boost) - a function of transferring power from one burner to another. You simply borrow a little 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 which burner has dishes on it.
• Keep warm mode- with this function enabled, you can leave cooked food on the stove without it getting cold.
• Timer with and without automatic shut-off- you set the cooking time, after which a signal will sound and the burner will turn off ( automatic shutdown), or will continue to work (without automatic shutdown).
• Safety shutdown- will work if liquid gets on the hob: all burners will automatically turn off.
• Power and temperature adjustment- you create optimal conditions for preparing specific dishes. Some slabs offer a choice suitable method cooking, such as frying, boiling or stewing.
• Pause- if you need to be distracted for a short time, just press pause and do your thing. In this case, previously installed settings will not be reset.

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

Safety

The operating principle of an induction cooker causes mistrust and fear among some housewives. Manufacturers assure that it is safe and nothing to worry about. Is it really?

Various studies have been conducted 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 stove, 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 engineering facilities. Also, if you place a cookware with a smaller diameter than the burner on the panel, or place it slightly unevenly, 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 strict, which allows you to cook without any harm to health.

Compliance with instructions and safety precautions with any electrical appliances extremly necessary. An induction cooker is no exception. As mentioned earlier, it is necessary to pay special attention to the diameter of the pan and the type of its bottom.

The electromagnetic field from an induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them. If we talk about the effect on the body, 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 guidelines. It is recommended to consult with before using your induction cooker.

There is a high probability that if you approach more than 0.5 meters to the switched on stove, the pacemaker may fail.

Vadim Rukavitsyn, environmental consultant

Most of the household appliances and gadgets that we use every day have an impact on our body in one way or another. To ensure comfortable use of the devices to which we are so accustomed, it is important to comply with all safety requirements, not neglect the instructions and strictly follow all instructions. This way, first of all, you will protect yourself, and, of course, extend the life of your equipment.

Results

Advantages

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

Flaws

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

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

About the reasons for popularity

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

Cooking speed. Thanks to the special operating principle, the process of heating food in dishes occurs many times faster.
Absolute safety. Induction current interacts only with the bottom of the pot or frying pan, without heating the panel itself. Therefore, it is impossible to get burned on the surface of such a stove.
Possibility to precisely adjust the cooking temperature.
Easy to care for. Since food dropped onto the surface of the stove does not burn, cleaning the worktop is very easy.
Wide functionality. The user has the opportunity to select a convenient program for preparing a particular dish.

About choosing dishes

Not everyone knows what kind of cookware should be used for cooking on an induction cooker. The creators of this equipment advise purchasing special pots and pans with a flat, weighted bottom that is magnetic. Many housewives ask whether it is possible to use regular cookware 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 containers used on the induction surface must be level. The use of cookware with a concave, deformed bottom is not allowed.
Kitchen 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 surface, you need to purchase special cookware.

IN in this case you will have to stop using containers from:

Aluminum.
Copper.
Glass.

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

Learning to cook on induction cookers

Housewives who have encountered induction surfaces for the first time are wondering whether 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 quick heating, it is recommended to select position 10. Then pour the required amount of dough into the frying pan and reduce the power level to 5. To fry one side of the pancake, 7-8 seconds are enough, after which 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 install a frying pan of a suitable diameter and heat it at maximum power. Place 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.

Is it possible to light coals on an induction cooker? It's certainly possible. To do this, you need to use special dishes with a magnetic bottom. Having laid required quantity coals into a bowl, place it on the stove and turn on 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 cooker? 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 and purchase special utensils. Not every housewife is able to use the stove the first time. But with experience, users can easily use the cooking equipment.

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 useless in this case, 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.

Is it worth buying an induction hob?? Maybe it is harmful and even dangerous? But there are children at home! How will electromagnetic radiation affect them? When will it manifest and how? To be honest, literally six months ago I didn’t even know what it was induction cooker. Somehow I never thought about it. His Majesty's chance changed the situation in an instant. You know how it happens. Just now everything was fine and suddenly... After a pan fell on the good old Siemens stove with a glass-ceramic surface and a crack appeared in the last one, I had to think about replacing the entire device. It was then that the newfangled induction hobs came into my field of vision. I decided to buy such a thing and 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 is this article written about and for whom?

In general, in this article I would not like to put any particular emphasis on the description of a specific model. Over time, it will still be discontinued, if not already discontinued. Still, six months have passed :).

I'm going to talk about what is an induction hob, what are the principles of its work, what is good about it, 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 a built-in device. Someone's stove will simply burn out.

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 with its duties quite well. Why do you need unnecessary information. And suddenly you 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 didn’t suspect anything and just walked between the rows, looking at the samples on display.

They were very different. From the simplest three-burner electric stove "Lysva" (I wonder who thought of giving it such a "sounding" name) to... This is where 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, “why did they stuff that stuff in there?”, the seller “without batting an eyelid” replied that this was supposedly a premium induction panel. 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 had no effect at first. So what, which is faster? We have nowhere to rush. So what if less energy is wasted? Well, the bill will be a hundred rubles a month cheaper. So what?

What exactly did the seller tell me?

How is an induction cooker different from a regular cooker?

Do you have small children? - asked the seller.

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

Has he ever been burned on a hot stove?

I remembered: about a year ago, my baby actually burned himself on the stove. He just walked by and put his hand on the surface. The stove was already turned off, but the place where the pan stood remained very hot.

Yes, it happened - I had to admit.

If you had an induction surface this wouldn't happen. It doesn't heat up.

From that moment on, we began a “scientific” conversation. I really began to wonder how this could be: with the stove turned on and working at full capacity, the surface remains cold, and only the pan itself heats up.

It turned out that to heat cookware in an induction cooker, the same principle is used as in an electric 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 a regular outlet, the voltage of 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 detail about the rest of it. electrical diagram 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 drop 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 another winding of the transformer, not directly connected to the first, strangely enough, this also occurs electricity with voltage... but this already depends on the number of turns of wire around the core.

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

In an induction 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. So-called eddy currents create, so to speak, a cloud of electromagnetic radiation around the coil.

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

The most surprising thing is that the glass-ceramic surface of the stove itself remains cold. Of course, it heats up from the heated bottom of a pot or frying pan, but this heating is nothing compared to the fiery “pancake” of an ordinary Lysva stove or red, 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 influence of the automation, without heating up a single degree.

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

But if you put it on such a stove the right pan(we’ll talk about what kind of cookware is suitable for induction panels a little later), then its bottom will literally immediately begin to noticeably heat up. Just a few seconds and you will no longer be able to hold the bottom of the vessel with your hand - it’s hot!

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

How does an induction cooker work? Video

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

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

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

Just don’t think that I’m crumbling into beads with delight and trying in every possible way to put him on a pedestal new technology and lower traditional slabs to the baseboard level. Not at all. It’s just a fact - if you need to boil water very urgently, then “induction” will handle it faster.

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

What else is good about an induction hob?

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

I remember from my own experience. If you don’t clean the surface properly right away, then over time nasty circles of burnt food residue will form there.

Over the course of six months of using the induction hob, something “ran away” more than once. But the surface still looks as if the slab is new. This happens because the surface itself does not heat up. I already wrote that if you turn on the stove and put your hand on the burner, you will not feel anything at all. 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 somewhat wary of the new product at first. And when I found out that old dishes may not work with the new stove, then I’m completely sad. But just a couple of days later, the decadent mood gave way to enthusiasm. To this day, she considers the induction hob to be a better choice, despite its significant cost.

An additional advantage of induction is that it is more economical in terms of electricity consumption. I haven’t checked it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. The induction panel has 90 - 95%. There is some difference, right? Even if it is not as significant as it is written on the Internet, all the same, even small regular energy savings over many years add up to significant amounts that remain in the family.

I think that over time the stove will completely pay for itself and begin to make a “profit”.

What kind of cookware is needed for an induction cooker?

I’ll say right away: the problem with the dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without having to buy new cookware, even if none of your pans work directly with induction.

You can easily determine how suitable your cookware is for your 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 dishes that do not respond to a magnet with an induction panel will not work.

It will look like this: you put a pan of water and turn on the stove. For the first few seconds everything will be as usual, but then the indicator light for 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 enamel saucepans can be safely thrown away, but dishes with a thick metal bottom are what you need.

All these are prejudices. Here's a good old enamel saucepan that works great with an induction hob:

At the same time, the Zepter cookware I have with a thick metal bottom categorically refuses to serve. The induction hob simply “does not see” it. Or rather, “doesn’t feel it.” 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, was stubbornly “not detected” by the induction cooker.

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

I had to take out a tile from the mezzanine and cook on it. But it arose new question: what to do next? You can’t use tiles all the time, can you?

The best way out of this situation is to buy an adapter for an induction cooker. This is a metal pancake that you place on the surface of the stove, and then place 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 set of Zepter dishes.

Many people are not aware of the existence of adapters. They throw away or give away excellent cookware to friends just because it doesn’t work with the induction hob. The adapter costs from 1000 to 2000 rubles. It’s much easier to buy it and use the good old and so familiar cookware than to lament and scold your husband at all costs for bringing this “induction nonsense” home.

In a word, you don’t have to worry about dishes. The main thing is to buy one or two adapters along with the stove and “continue to live.”

Why is an induction hob dangerous?

It's time to fly in the ointment. Still, you should know what to prepare for if you are going to deal with induction.

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

It would be interesting to suggest that she, for that matter, stop using the microwave, TV, mobile phone... After all, all these and many other household appliances also emit radiation, and how!

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

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

However, doctors warn against using an induction panel for people who use pacemakers. These are probably very sensitive devices and even a slight fluctuation in the electromagnetic background will be sensitive to them.

As for the rest...

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

This is a flat device that is mounted directly into the surface of the countertop. kitchen set. Directly underneath it, you can, oddly enough, make a drawer for all kinds of kitchen utensils.

There is a fan on the bottom side to cool the coils:

Induction hob- a fairly powerful consumer of energy, so to connect it it is worth using a separate cable route from the electric meter with its own automatic machine. If you plug the panel into the same outlet as the refrigerator and microwave, then the wiring may not be able to withstand the simultaneous operation of the devices. At best, it will blow out the fuse in the panel. In the worst case, you will have to hammer into the wall and look for a place where there is a fire in the electrical wiring or a short circuit.

It is advisable that the edges of the hole in the tabletop be covered with foil:

The cost of an induction panel is, of course, higher than that of a similar class stove with heating elements. The minimum price 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. During the entire period of use there were no complaints about it. Even my wife, who is a skeptic regarding any technical innovations, appreciated the ease of operation and, most importantly, maintenance of the device. Remember, I wrote that “escaped” food does not burn. Then it can be easily wiped off the surface with a regular cloth.

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