Is it good induction hob: pros and cons

Glass-ceramic or induction hobs, maybe electric? Let's look at the features of design and function

The question is, what kind of tile to choose sooner or later there before any hostess. "The usual gas and electric already listed in the category of old people, the future of the induction models", so say the advertising slogans and consultants Hardware store.

Is it really an innovative induction cooking hob win the battle, how to choose an induction plate or glass ceramic? These and many other questions are going to look for answers.

The main advantage can be explained by the usual household situation: you are an enthusiastic cook dinner, put the pan on the stove and stared thoughtfully at the window distance. At this time, for example, the child bursts into the kitchen and grabs the plate. With electric stoves story would have ended tragically, but from the induction plate it does not even feel the heat.

What's the secret?

Induction hob - a device

If we consider the question from the point of view of safety, the panel induction win battle with glass-ceramic and classic electric.

And all because at the heart of her work is a phenomenon called electromagnetic induction. The electric current occurs in the closed loop after the passage of magnetic flux. By the way, the discovery belongs to Michael Faraday.

Without going deeply into physical terms can be called an induction plate transformer. The upper part - ceramic surface, inside - induction coil, originating the functions a primary winding, a pan or griddle - a secondary winding, namely in its bottom current supply it is carried out induction.

Such a focus can be done with their own hands with induction models only

From the foregoing it is easy to conclude that to be heated dishes and products in it, but the surface itself is already heated from the second dishes.

Here is some statistics: induction heating has minimal heat loss and the highest speed, for example, glass-ceramic panel efficiency does not exceed 60%, gas stoves - 65%, induction - 98%.

The first induction cooktops type appeared in the 80s. Leaders in the segment was the AEG brand.

All the matter in a pot

What to choose?

Do not forget that you have to buy a special dish or test the suitability of existing

Distrust to the induction panels in most cases due to the fact that the need for cooking utensils with ferromagnetic properties.

Most fears have caused complex terms and their lack of understanding. In the case of the special dishes we need to find just the skillet or pan, which attracts a magnet.

If it is capable of your enamel, "old", well, use it at your leisure. But from aluminum, copper, glass, porcelain, ceramic tableware have to give.

The bottom of the containers used, must have a diameter not less than 12 cm, it will be enough to ensure the normal area of ​​contact between the panel and utensils, and a thickness of 2-6 mm.

China family Rondell

Overview of brands

• Excellent advice and trust professionals received cookware brand Woll and Fissler.
• Woll characterized in that it is performed manually, a titanium-ceramic coating and a bottom thickness of 1 cm.
• The optimal combination of price / quality offer Tefal brands, 4U Inox, Privilege Pro, Pro Series.

Cook on the induction hob is possible with the help of special supports

Pros and cons

Benefits

Disadvantages of induction cookers

The main advantage - rapid heating, whereby the temperature rises panel tableware but directly. To require an order of magnitude less power. The induction coil - the only "consumer" in the current design. Plates are absolutely safe. Included with the burner removed the dishes will never be a cause of the fire, because it is simply nothing elementary warming. Detection is automatic dishwashing, the heating takes place with the diameter dishes. If on the surface of the slab fall products, they do not heat and do not burn. So, you can forget about a painful cleansing and mass plate special detergents. Now all that needs to be in your arsenal - a soft cloth.

Considering the advantages and disadvantages, the latter will be much less: Restrictions in the use of utensils. Yes, you have to push into the far corner part of your usual pots and pans. Manual does not recommend installing the panel on metal appliances, for example, above an oven. High price.

Overview of models and manufacturers

Not sure which panel is best, choose the leaders of the segment - Electrolux

Electrolux. Electrolux EKD 513502 X represents a freestanding cooker with an oven, a width of 0.5 m at the center heating 90-100? C, the edges -. Below 40? C.

Innovative induction or conventional electrical? The answer is obvious!

BOSCH. Most of the models - with four, some of them refers to the combined. I advise to pay attention to the BOSCH PIN675N14E, from her fellow distinguish two burners, which can be combined into one in the case of the dish with a large diameter bottom. Worthy of attention and PowerBoost function, which increases the capacity by 50%.

In the photo induction hob HANSA

HANSA. For those who are not yet sure of the effectiveness and benefits of induction heating and is not ready to shell out a tidy sum for the stove. If you live in an apartment with the old wiring, look at the model Hansa BHI64383030 power only 3.5 kW. In addition, a single-phase connection is required for the induction cooker work.

Summing up

We have considered the pros and cons of induction cooktops, it remains to choose the appropriate option and enjoy the innovations created for us cooks. I also still offer you to view the video in this article.

Your turn…

Tell us how you chose the stove and what to choose?