Technology built into kitchen furniture: compactly arranged interior items free up space. Every housewife strives to make the kitchen a place as comfortable as possible and, whenever possible, spacious. Using new technology with modern technology sometimes raises the question of safe compatibility in close proximity. One example is the concern regarding installing an induction hob over an oven. Can such a neighborhood really lead to negative consequences- let's look at it further.

A new generation device - an invention that combines the action of magnetic and electric current - makes the cooking process quick and safe. During operation, the cooker generates a high-frequency magnetic field, heating the cookware by induced eddy currents. The glass-ceramic coating of the oven heats up only from hot dishes at the point of contact. Therefore, for the housewife, the risk of food residues burning on the stove is reduced to “0”.

By following all operating rules, new generation equipment will allow you to experience all the comfort and ease of the cooking process. This device ensures maximum return of thermal energy - efficiency is up to 90%. The technology allows you to speed up the heating time of a certain oven element with which the dishes come into contact. There is also significant saving energy resources.

Features of work

The induction hob and built-in oven are functional and look stylish in the kitchen. When installing these kitchen appliances, the operating features must be taken into account.

Rules for installing an induction cooker

In the design of any induction model, there are thermal plugs located below the coils that prevent the transfer of magnetic radiation and heat from the stove down. Installation Rules induction panel take into account negative impacts radiation. Existing regulations must be strictly adhered to.

Important nuances when installing a stove over an oven

Electrical appliances are selected according to the power corresponding to the electrical wiring in the living room, so that you do not have to replace communications in the house. During installation, avoid any contact of the supply cable with the body of the stove and oven.

For safe operation appliances, when installing a hob above an oven in a classic manner, important requirements should be taken into account:

• choose an oven with cooling and ventilation system;
• There should be a gap of 2-3 cm between the built-in oven and the induction panel for air circulation.

There is an opinion that the magnetic waves of the stove can have a negative effect on the operation of the oven underneath it. However, these fears are unfounded. As mentioned above, the stove is equipped without fail catch plugs, and beyond 3 cm the effect of the induction field does not extend. Therefore, an electric oven can be built under the type of panel in question.

Important! However, an induction cooker may have Negative influence on mobile gadgets and TV antenna.

The impact of heat flows from an induction panel does not affect the performance of other equipment and does not exceed the performance indicators fire safety. There is no magnetic field already at a distance of 3 cm from the plate. Therefore, to install equipment containing ferromagnets and other objects made of this material, it is enough to maintain this spatial range. Sticking to the rules correct operation stove and its installation, the electromagnetic field will be directed only to heating the dishes.

Everything you need to know about induction ovens: from choosing a model to self-installation.

Induction stoves, especially those with an oven, are not yet a very common occurrence in our kitchens, but gradually these models are gaining their place. They are stylish, economical, and most importantly, the safest, since they heat only the metal bottom of the cookware. If you decide to purchase such equipment for your kitchen, you need to at least get acquainted with it in absentia so as not to make a mistake when choosing.

Problems of induction - real and far-fetched

Everything that seems unusual causes mistrust, and the appearance of every technical innovation is often accompanied by myths and horror stories. In the case of induction, this did not acquire much scope, since the principle of their operation, in general, we all studied back in school in physics lessons.

Here the heating element does not increase its own temperature, but only affects the dishes if they have a sufficient iron content. All other items can be safely left on induction cooker- nothing will happen. This causes anxiety among housewives, who feel that they will now have to change all their pots and pans and buy a new set. In fact, most stainless steel and enameled steel utensils continue to work properly under induction.

To determine if your favorite pan is suitable for new slab, just bring the magnet to its bottom. If it is attracted, then the burner coil will also act on it.

However, induction ovens are actually quite selective when it comes to cookware. All models have restrictions on the diameter of the pan or stewpan installed on them - if the bottom is less than 12 cm (less often 8 cm), the coil will not turn on. On the one hand, this guarantees that a spoon accidentally left on the stove will not trigger the induction burner. On the other hand, your beloved Turk and small stewpans will still have to be sent to rest.

Not on empty space An opinion also arose that other household appliances should not be installed under the induction hob, since the electromagnetic field of the coils will also affect its operation. This is partly true, but modern manufacturers offer for small kitchen The way out of this situation is to purchase models where the magnetic effect on surrounding metal objects is neutralized by a special heat sink.

Otherwise, the kitchen induction cooker is great example easy to use and effective technology. This is no longer a myth, but a real fact. Although its power is no lower than that of other electric stoves, about 90% is spent on cooking. At the same time, conventional ovens spend a fair amount of energy heating the kitchen. Savings are achieved through several technical solutions at once:

• Automatically switches off the induction burner as soon as the bottom of the pan is a centimeter from the hob.
• Independently select a stove of sufficient power depending on the area of ​​the bottom of the cookware.
• The presence of separate programs for cooking dishes without wasting energy - such an oven will not waste soup if it has already been cooked.
• Fast heating and higher cooking speed (about 1.5 times compared to gas burners), although, of course, you still have to get used to it.

When using induction cookers, do not forget that the glass ceramics on their surface do not heat up from the coils, but in contact with hot cookware it simply cannot remain cold. Be careful around the stove and do not touch the burners where food has just been cooked. To prevent accidental burns, many manufacturers equip their models with an indication of so-called residual heating.

Choosing a stove with oven

Freestanding induction stoves, which have both a hob and an oven, are still rare in our market. And if the range of built-in stoves is simply breathtaking with its diversity, it is already more difficult to purchase multifunctional equipment that will meet all the owners’ requirements. Nevertheless, there are options, which means you need to navigate the features of the presented stoves with ovens.

In the store, pay attention to the following parameters:

• Dimensions

If you cook a lot with your own hands, you need a spacious induction surface and a spacious oven. Standard ovens with a width of 60 cm and large-sized 90 cm models meet these requirements. For a small kitchen it is undesirable and it is better to turn to. But as a compromise, a narrow oven with a width of 45 cm is quite suitable.

• Functionality

Electric stoves generally delight with the number of modes and options, but induction models do not have the ability to smoothly adjust them. Therefore, the more different programs in your oven, the tastier and more varied the table set with your own hands will be. The oven must have a browning function, quick cooking and defrosting (aka drying) is very desirable, microwave and grill modes are at the request of the housewife.

• Oven interior

Ease of use depends on this induction furnace. For example, retractable telescopic runners or shelves that slide out when the door is opened make it easier to control the dishes in the oven. Convection is welcome for more instant cooking, especially if you are using several levels at once. For built-in models, a tangential fan is mandatory - it will protect the kitchen furniture from excessive overheating while the oven is operating.

Installation of induction cookers

Installing and connecting furnaces with electromagnetic coils with your own hands is not too different from working with a similar kitchen appliances. Due to the high power, as always, you will need to draw an additional line from the panel and install a separate RCD. But if you are not very familiar with electrical installation, it is better to leave this part of the work to professionals.

It is also necessary to carefully study the equipment of the induction cooker. If a cord with a plug is provided here, the extended cable is connected to a grounded outlet; the presence of a terminal box indicates that the connection will have to be made directly and, most likely, to a three-phase network. It’s not difficult to do this with your own hands if you carefully study the diagrams in the instructions and correctly determine the phasing on both the terminal block and the three-core cable:

• The phases on the box are designated by the letters A, L (1 and 2), the return wire comes in brown and black braiding.
• The zero is marked with the letters B or N and a wire in a blue sheath is thrown onto it.
• PE and yellow (or any other color) wire is grounding.

When connecting an induction stove with your own hands to a 220 V network, you must use an additional jumper, which is placed between the two phases.

Returning to the plug option, it is also worth paying attention to the characteristics of the socket. It must withstand the power that the induction cooker consumes and a current of at least 25 A. Required condition is a complete coincidence of the socket and plug connectors, since the use of adapters here is unacceptable.

Free-standing ovens do not require any complex installation except for their connection to the electrical network. But built-in two-module systems will force you to do a little more work with your hands in order to occupy comfortable spot in the case kitchen cabinet. The installation procedure is as follows.

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 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 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.

To refute or confirm this myth often mentioned in the media, we need to understand the working principle of an induction hob.

Let's pay attention to Fig. 1 and we will understand how cookware is heated on an induction surface. So. In the production of induction hobs, the same glass ceramics are used that are used in traditional ceramic hobs. The main difference between induction is “stored inside”... And what’s “hidden” inside is not the traditional HiLight tape heating element, but an electromagnetic coil.

Place the dishes on the hob and turn it on. In this case, the coil creates an electromagnetic field, which generates heat not in the cooker, as in a conventional hob, but in the cookware itself. That is, in other words, glass ceramics acts as a stand for dishes. Heat in the dish is generated because the molecules in the bottom of the dish begin to move at high speed due to the action magnetic field.

However, if we raise the dishes 1 cm from the glass ceramics, the magnetic field immediately disappears and the generation of heat in the dishes stops. That is, as you and I understand, there are limits to the propagation of the magnetic field. How strong is the magnetic field? Can it really harm human health? A magnetic field measuring device will help us answer this question.

Let's give an example from life. We all blow dry our hair after we shower in the morning. Have you ever wondered if it is harmful to health? Probably not, because we don’t tend to think about bad things. However, when measuring the level of magnetic field strength, a surprise awaited us. The voltage level of the hair dryer at a distance of 3 cm from it was 2000 μT (Miklo Tesla). At the same distance, the voltage level of the induction hob was 22 µT. Surprised? We, too!

An induction hob is 91 times safer than a regular household hair dryer! Measurements at a distance of 30 cm were also in favor of the safety of induction: 0.65 versus 7 for a hair dryer.

Well, the myth has been completely refuted: an induction hob cannot harm your health and the health of your children!

Myth 2. To use induction you need to change all the dishes at home

This myth is exactly as old as there have been induction hobs on the market. household appliances in Russia. Fear of something new always gives rise to myths like this one. Many of those who purchased an induction hob and had no idea that, for example, their old enamel cookware, which is 15-20 years old, has ferromagnetic properties and is suitable for an induction hob.

How can one not remember the story about aluminum cookware and the housewife who threw it away without thinking that the bottom of such a cookware could be made of another ferromagnetic material and it could be suitable for cooking on an induction hob? There are many stories and even more than you can imagine. That is why this myth is very easy to refute.

In order not to throw out all the old dishes that you are used to cooking with, you need to check its bottom for ferromagnetic properties and this is done very simply: remove the magnet from the refrigerator and attach it to the bottom of the dish from the outside. If the bottom is magnetic and the magnet “sticks” to the dish, then this means only one thing: this saucepan/frying pan is suitable for “induction” cooking. The myth will be refuted again, and your old favorite dishes will be able to please you again and again!

Myth 3. Induction heats up like a regular glass ceramic cooker (with Hi Light elements)

One of the most common myths, although the induction hob was created so that the glass ceramics do not heat up to high temperatures, but the dish was still being prepared. Well, to the delight of those who doubt the purchase of an induction hob, the following attempt is dedicated to refuting this myth...

So. As we already found out in myth No. 1 about the “safety of induction hobs,” an induction hob makes the food hot by heating the cookware through an induction coil. Those. heat is initially generated in the bottom of the cookware, and only then this heat is transferred to the glass ceramics. In a conventional hob with heating elements Hi-Light is exactly the same, but in reverse: heat is created by a tape heater, from this heat the glass ceramics are heated, and only then the heat is transferred from the glass ceramics to the dishes.

In Fig. 4 and 5 show the experiments conducted by our company to refute this myth. Try the same at home on a hob with Hi-Light heating elements... *Afraid? Right! Because if food, water or other objects get on a regular working glass-ceramic hob, they will immediately burn. This will not happen with an induction hob due to a different operating principle.

Of course, glass ceramics on “induction” will heat up from hot dishes during cooking, but burning will not happen and the glass ceramics will not. The glass ceramic induction hob will continue to delight you with its advantages! Another myth has been destroyed and it goes to the collection of completed refutations of “Hansa MythBusters”!

* Hansa LLC warns about the dangers of such an experience and does not recommend doing it

Myth 4. Any object that comes into contact with a working induction cooker will become very hot.

Oh, how those manufacturers who did not produce induction at the moment it appeared on the market loved this myth. What could you hear from such “experts”: “If you hold your hand with a ring on your finger on the hob, it will heat up and your finger will burn”; “Any metal object that hits it will heat up,” etc.

Hansa induction surfaces have a minimum cookware diameter of 8 cm. If this diameter is lower, or the total heating area is small, the induction hob will not turn on. This is very important parameter the safety of your health and the health of your family. It should also be noted that if the cookware is not suitable for use on a given surface, then it will not heat up.

Hansa induction hobs have a sensor for detecting the presence of cookware, and if you try to turn it on without using the cookware, you will not be able to do this. No, no, and no again: it won’t work, just like your children, who want, for example, to “press” the buttons of a new object in the house. Myths, myths... how much they “eat into” our consciousness, although they have no compelling arguments for this... Another myth was destroyed by Hansa specialists!

Myth 5: Induction cooktops and cooktops cannot be installed above ovens, dishwashers, washing machines, refrigerators, freezers and other appliances with metal surfaces.

Oh yeah! Our favorite myth, which at one time was a stumbling block for the consumer who chose for himself classic scheme location of the built-in and wanted to install a hob above the oven. There were also those who installed these items separately: the cabinet in a column, and the surface on the countertop. “But why waste space under the hob?” - the consumer thought - “I’ll put a drawer under it to store cutlery!”

And at this moment the most interesting thing began: kitchen salons and studios, not having Hansa induction surfaces, convinced the consumer of the need for such a surface and argued with all the myths that we had already refuted, including this myth. “Your forks will heat up!” - said the kitchen salon employee...

Well. It's time to refute this myth. Go! So, what is a magnetic field and how is it formed? The magnetic field manifests itself in the effect on the magnetic moments of particles and bodies, on moving charged particles (or conductors with current (Fig. 10)). In this case, the current passes through an electromagnetic coil hidden under glass ceramics, and the second important component of the process of generating an electromagnetic field is a ferromagnet - in this case, dishes suitable for induction heating. Electromagnetic coils are located parallel to the tabletop. In this case, theoretically, the magnetic field should act both on objects located above the hob and on those located under it. And this is absolutely true based on theory, if not for one BUT.

There is one caveat regarding Hansa induction hobs. Our surfaces use a special magnetic field insulating component called a heat sink (Figure 11). It just prevents the magnetic floor from affecting forks, spoons and knives located in the drawer under the hob. In addition, there is a belief that you cannot place a cabinet under an induction surface. Do you already understand that this can be done? :-) The distance from the hob to the cabinet is approximately 20 cm, and the magnetic field is located at a distance of 1 cm above the hob. The above-mentioned heat sink is responsible for the absence of this field at the bottom of the induction surface.

Well, the 6th myth is crumbling like confetti in New Year. It is destroyed in the same way that the legend that storks bring children was destroyed. This myth, very popular among many, will finally remain a myth and will not disturb the minds of those consumers who have made their choice in favor of induction hobs!