Induction Cooktop And Tableware For Her

One of the best cookers in the kitchen is the induction hob. Indeed, because of the demands that consumers place on any home appliances - safety, compactness, quality, power and economy, and for the kitchen stove the quality of ready meals and the speed of preparation are important - it has no equal. All this is explained by the special properties of the induction plate. The purpose of this article is to consider the shortcomings and obvious advantages that are important to present when choosing this technique for the kitchen.

Why is the plate called induction?

The name of the plate reflects the principle of operation, which is radically different from conventional electric cookers. On it, under the glass-ceramic surface, coils of inductance are placed in place of the heating elements. When the electric current passes through these coils, a magnetic field (frequency of 20-100 kHz) is created, which induces eddy currents right at the bottom of the dish, thereby heating it. That is, the surface of the plate does not heat up, then transfer heat to the dishes, as it does on other types of electric stoves. On the contrary, there is a direct heating of the bottom of the dishes, and the surface of the plate does not change under the influence of the magnetic field, only, of course, some of the heat from the pan or frying pan will be transferred to the plate, but the plate will never be red-hot.

Features of the induction hob

Economical in terms of electricity consumption.

• The efficiency of the induction cooker is very high - about 90%, because there is no heat loss on the panel heating (as in a conventional electric cooker, the efficiency is 60-70%) and past the dishes (like a gas cooker, 30-60% efficiency).
• The hotplate only turns on if the cookware is installed on it. Similarly, once the dishes are removed, the burner will automatically turn off, which also reduces power consumption.
• As the dishes are heated very quickly, the cooking of the dish begins almost instantly, which undoubtedly reduces the time for preparing the dish.

Easy to use .

• Practically there is no dependence of the plate's power on the mains voltage.
• The degree of heating (the power of the burner) changes instantly and is adjusted smoothly, The heating of the bottom of the dishes is controlled, and not the surface of the plate.
• More precisely, the preset temperature of the contents of the dishes is maintained (the temperature sensor does not have to react to the gas flame or heat from the heating element).
• The power of one burner can be dramatically increased due to the other (Booster function) for very strong heating, for example, rapid boiling of water.
• Can have many cooking functions, which is very important when you want to buy kitchen appliances for comfort.

It is simple in daily care .

• The smooth glass ceramic hob of the induction cooker is easy to clean. Contamination - solid / loose products or spilled liquids trapped on the plate during its operation, do not burn because of poor surface heating.
• Wash and clean the surface is possible almost immediately after shutdown, without the risk of getting burns.

Features that can be classified as shortcomings .

• An easy hum is possible when switched on at very low power, at a frequency below 20 kHz (since frequencies above 20 kHz are not audible to the human ear).
• If the dishes have a very thin bottom, this, when switching on the lowest power, can lead to the effect of "intermittent boiling". But this applies to relatively inexpensive models. High-grade induction cookers are protected from this.
• If the diameter of the dishes is less than 12 cm, the burner simply does not start working - this is her device. Of course, not everyone will call this feature a drawback, since this is a kind of protection against inclusion when a metal object or a tableware accidentally forgotten on it. But, at the same time, and coffee in the Turkish amateur this drink is not welded.
• And, finally, the most important feature is the requirements for the used dishes. The general rule is as follows: the bottom of the dishes should have a layer of ferromagnetic metal, which should not be separated from the burner by anything other than dielectrics. Only then the induction plate will give the maximum efficiency. Moreover, modern models themselves recognize the dishes placed on it and if they find out that the dishes do not meet the necessary conditions, then the plate will not turn on.

What dishes are needed for induction cookers.

• When purchasing new dishes, it is necessary to check a special sign placed on the bottom of the dishes.
• Check the suitability of dishes is not difficult - attach the magnet to the bottom: if it is magnetized, then the dishes are suitable for such a plate.
• The most suitable dishes are stainless steel and cast iron.
• All familiar enamel dishes can also be used with induction.
• Ordinary pottery is not suitable for induction cookers. But there was also a special ceramic pottery with a ferromagnetic bottom.
• A beautiful and practical copper dish, equipped with a bottom of a special ferromagnetic alloy, is also perfectly applicable to an induction cooker.
• If you still want to use the usual dishes from ordinary ceramics, aluminum, glass, you need to purchase an adapter for induction cookers or a special induction disc. The disc heats up and transfers heat to the dishes.
• For any used utensils it is necessary to observe one more general rule - the bottom should be flat and flat, with heating not bend, but snug against the surface of the panel. It is not difficult to guess that the thick bottom most satisfies this condition.
• It is necessary to make sure that the size of the bottom of the pan / frying pan corresponds to the indicated diameter of the burner; Put dishes on the stove strictly in the center of the burner.

Installation .

Under the induction hob is not recommended to install other metal appliances: washing or dishwasher, refrigerator or freezer and so on.

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