Chefs working in restaurant kitchens Catering, 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 induction hob from a conventional electric glass-ceramic stove lies in 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 a gas burner will require 24 minutes, and an electric burner more than 50.

This leads to the following advantage. Ambient the air practically does not heat up. No matter how ideal kitchen ventilation, but any cook will say 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- pleasure is not cheap. And its periodic cleaning (again, professional) is another expense item.

The next advantage of an induction hob is wide range heating power. 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). But the maximum level can bring water to a boil much faster than a 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. She might be from of stainless steel, cast iron and 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 on the most low power Possible “intermittent boiling” effect. 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 - 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 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 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.

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

If you are the lucky owner induction cooker, then do not rush to follow the advice of the consulting manager who sold it to you and throw away the old dishes. The store is certainly interested in imposing on you at the same time as the stove maximum amount high quality dishes. Don't be 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 utensil can be used on the induction cooktop. In fact, it turns out that the magnet sticks to both enameled products and those made of stainless steel. Therefore, “grandmother’s” cast iron pots, stewpans and bowls will faithfully serve you for many more years.

If the magnet does not stick to the bottom and falls off, 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” disc for your favorite dishes.

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

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

The touch display for adjusting the “fire strength” has about 10 levels of temperature settings. But if you are still worried that the food might “escape” and flow in a trickle along the façade of the new kitchen set, then place a paper napkin or paper towel between the glass-ceramic hob and the pan. Anything that accidentally leaks out will be immediately absorbed into the paper!

Tip #4: Use a silicone tray to catch any leaking 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 lift the pan from the surface when frying pancakes.

Many people complain that it is impossible to cook pancakes on induction cookers because they automatically turn off as soon as you remove the pan from the surface. The fact that it turns off in the absence of proper containers for heating is the absolute 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 frying pan. Then the smart electric stove will constantly sense contact with it and stop turning off.

Harvest a high harvest 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 plates.

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 forming thermal energy, heating 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 stove eats up useful space in kitchen area You can buy a tabletop stove.

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 hobs are ideal for small kitchen or dachas.

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

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

You can install such a stove at home, if finances allow, because it costs more than a small 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 stove that works on the basis of electromagnetic induction often have a question: is it possible to keep old cookware 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 taste characteristics food, and also allows you to preserve the maximum amount of 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:

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

Induction cookers continue to gain popularity. While some housewives take pride of place in the kitchen, others shrug their shoulders skeptically and talk about the 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 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. 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 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 a set of induction cookware can be purchased in almost any specialized store.

You can check whether your pan is suitable for an induction hob 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 the cooking surface. 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- separately 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 either turn off (automatic shutdown) or 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 cookers offer a choice of the appropriate cooking method, 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?

Conducted on the topic of induction cooker safety various studiesFact 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 stated earlier, it is necessary to pay Special attention the diameter of the dish 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.

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 that's all modern dishes, mostly ceramic (I won’t go into detail here about the advantages of this cookware). 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 is 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 than simple electric cookers (which heat the surface of the burner and the air) and gas cookers (which create incredible 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. Here she 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 :)