Came to my attention a few days ago crazy hands induction cooker. Not working, of course. When turned on, the machine in the apartment was knocked out. I've heard about such things, but I've never personally used them. This gap has now been closed.
Principle of operation
Appearance. All possible inscriptions are in Ukrainian. But when opened, there are only Chinese characters. “Electron plasma TVs” are “made” here in the same way. We buy domestic, yeah.
Inside. The green board is the keyboard control unit. Well, an induction coil. 
White spot— heat-conducting paste — brings the temperature sensor into contact with the surface of the plate.
Pay. On the radiator there is a diode bridge and an IGBT transistor. In the upper right corner of the board there is an auxiliary power supply +5 and +12 volts.
Advantages
Heating rate. The entire bottom of the cookware heats up at once, rather than the surface of the stove, which transfers heat to the cookware. This makes heating faster and saves time for cooking.
Energy saving. The current is not consumed to heat up any spiral, it is not burned into heat, but only creates a magnetic field in the induction coil.
Safety. No open flame. No hot surfaces Using an induction cooker at home is difficult to start a fire. And it is also not possible to get burned on a surface with induction burners, since this surface itself remains cold even during operation.
Easy care. I wiped it with a cloth and it was fine.
Flaws
What is carefully hushed up is that, whatever one may say, such a plate is a source of a magnetic field, and quite a powerful one at that. For some reason, no one talks about how it affects, especially if you spend a long time in the kitchen or at the stove. And the fact that it influences is undeniable.
Such stoves cannot be installed above ovens, refrigerators, freezers and other devices with metal surfaces. Why? I think it’s clear from the explanation of the operating principle.
Well, once again - you need special utensils. It's not that it's a drawback, I myself hate it, for example, aluminum cookware. But if you decide to buy an induction cooker, then be prepared to shell out money for the set necessary utensils. With thick walls.
Reliability. Conventional gas stoves operate for 50 years or more without any repairs. What about induction? After all, I repeat, there are electronics and not three parts. There are microcircuits, hundreds of loose parts, a coil and IGBT transistors (or transistors). That's when he took off. Why? These things shouldn't fly out at all. Costs $10, plus a replacement. And there are those that cost 15-20. What if the controller failed? Getting it is not a problem, but where can I get the firmware? And this is a stove, you really need it every day. What to cook with? So, given that the induction stove is purely aesthetically infinitely ahead of all other stoves, I would think about whether to take it into my apartment? And if I did, then just in case I would take an ordinary electric stove, who knows? And now you can buy spare parts from us, but what if it’s a small town? Where to fix it? Order - and wait at least a couple of weeks?
IN THE USSR
The first induction cooker was released in 1987 by the Swedish company AEG. Cool company, by the way. But the products did not sell because they are expensive, and people are conservative about everything related to cooking. I heard that in the USSR the Irkutsk Aviation Plant established their production, and they say it actually worked very reliably. I’m wondering, what element base was it used on? Neither powerful field switches, nor IGBTs, nor controllers were produced in serial versions at that time. So, if anyone knows something on this issue, let me know!
From lead on a fire to an induction stove!
Remember how before, before the era of VKontakte, iPhones, tablets, “Yaga” and other Satanism, children learned the basics of metallurgy by melting lead (extracted from batteries) and tin over fires. But this Stone Age is rapidly becoming a thing of the past! Now the element base allows you to design a simple induction stove and melt anything in it! And people design! Please note that the current is supplied through copper tubes, water is also supplied through them for cooling. By the way, modern welding equipment is unthinkable without IGBT transistors. The thing in the video is also assembled on them.
The pace of development of kitchen appliances can only be compared with progress in the automotive industry. New technologies simplify cooking processes, making them safer and more comfortable. Among the most significant know-how that radically changed appearance and functionality modern kitchen, it is worth noting the cooking surfaces. This type technology has a lot of differences, which, however, do not always please users. Before you start upgrading your kitchen appliances, it is worth assessing the advantages and disadvantages of induction hobs, as well as reading reviews from their users. Like everything new, such surfaces offer a technologically more advanced approach to solving old problems. It is obvious that over time such equipment will take a leading position in the market, but it is worth knowing about the features of the operation and operation of such models today.
Features of induction panels
First, it should be noted that such a technique is only a variation of a whole group. Already at the first stage of choice, the question may arise - induction or the answer to it lies in the special operating principle of the first option. The fact is that its heating element in the form of an induction coil forms an electromagnetic field, due to which the atoms of the crystal lattice are activated and, consequently, the dishes are heated. In practice, this means that the stove itself does not heat up and remains cold, but the entire thermal energy transferred to the bottom of the pot or pan.
It is important to understand that among the models of this type there are quite a few differences. The most advanced options include touch control and glass ceramic hobs. In particular, induction in the PIC645F17E specification has these characteristics. Wherein this option can be classified as combined, since out of 4 burners in the model, only 2 operate on the induction principle.
Advantages
The main advantage of such models has already been mentioned - maintaining a safe temperature of the surface itself. That is, you cannot get burned on it, so the equipment does not pose any threat to children. In addition, burning on the panel is completely eliminated - if the milk “runs away”, it will be enough to wipe it with a rag and then continue the cooking process. It is also important to note the advantages of an induction hob in terms of heating efficiency. Again, compared to electric analogues, in this case no energy is spent on bringing the stove to its optimal state. As in working with gas ovens, the equipment immediately begins the heating process.
At the same time, the features of induction provide for the provision of so-called double heating, when the cookware itself gives off heat to the surface. In addition to all of the above, it is necessary to say about the advantages of the very design of such panels. They can be organically integrated into kitchen systems countertops In this regard, the advantages and disadvantages of induction hobs correspond to other representatives of this class of equipment.
Flaws
Along with advertising, which picturesquely outlines all the positive qualities of induction panels, materials are also being distributed that refute these advantages. As a rule, much of this criticism is exaggerated, however, there are fundamental shortcomings of the equipment that should be taken into account. So, the disadvantages of an induction hob should be considered in different directions. It's worth starting with safety. There is an opinion that technology creates magnetic fields harmful to people. Although manufacturers completely reject such claims, pointing out that the cookers operate with low-frequency induction, people with pacemakers should still minimize contact with such equipment.
The next drawback concerns, oddly enough, the dishes themselves. Depending on the materials and technical condition, replacement of pots and pans may be required. The manufacturers themselves, describing the advantages and disadvantages of induction hobs, note that the equipment only works with materials that can be magnetized. These include steel, cast iron, enamel types of cookware, etc. Conversely, the panel will not heat utensils made of glass, aluminum and brass.
Manufacturers and prices
Despite the high technology of this technology, it was quickly mastered by different companies. Thus, the leaders of the segment are the brands Bosch, Hansa, Zanussi and other manufacturers who strive to maximize the potential of induction. Also worthy of attention is the induction hob Electrolux in the Infinite line. In addition to the fact that the brand is famous affordable prices, in this case, the practicality of the technology is also captivating. The panels are easy to maintain, have a basic set of options and guarantee uniform heating. If we talk about prices, in the case of Electrolux they vary from 15 to 25 thousand rubles. By the way, the minimum affordable price level for such models is about 10 thousand. Of course, offers from Hansa and Bosch in the best versions, as a rule, exceed the mark of 25 thousand rubles.
Criterias of choice
If we discard design characteristics, the choice of which should be approached based on one’s own tastes, then the division into dependent and independent models will come to the fore. The difference between them lies in the inextricable connection between the panel and the oven. In the case of dependent models, it is absent, ensuring the autonomy of the surface. In terms of cost, it is the dependent induction hob that is more profitable, prices for which vary on average from 10 to 15 thousand rubles. But during operation, independent models are more convenient. It is worth noting here the implementation of the control system. It is advisable to give preference to touch elements - they are not only more ergonomic, but also provide comfort when caring for the panel.
Panel Operating Instructions
The new operating principle necessitates a thorough study of the operating rules for the equipment. Most models are equipped with convenient touch controls. These include the already mentioned induction cooker Bosch panel independent type. Also, for convenience, manufacturers outline zones with burners so that controls and working heating zones can be easily compared. By manipulating the buttons, control over the operation of the tile is realized. In some cases, timer functions, blocking, sound indication of actions and other features are provided. But it is much more important to take into account compliance with the rules for handling utensils. It should not have bottom damage, cracks or other defects.
Maintenance instructions
Glass-ceramic coatings have many advantages, but they also require special care. It does not matter whether it is a combined induction hob or a monofunctional one. The same version from Bosch, equipped with two types of burners, requires the same maintenance measures as fully induction versions. So, during the cleaning process you should not use steam jets or other cleaners that work with high pressure. When choosing drugs, you should give preference to those compounds that form a dirt-proof coating. As for regularity, glass ceramic hobs should be cleaned after each cooking session.
Every housewife dreams of a convenient and multifunctional assistant in daily cooking for the whole family, naturally, so that she also has a stylish, modern design. If your home is not connected to the city gas pipeline, an induction or electric stove is suitable for you.
Which one is better and more economical, because they are both powered by electrical network. To answer this question and find out all the positive and negative sides each model, we recommend reading our article.
The main difference is the heating principle of the original devices.
The electric stove first heats the burners to the temperature set by the user, and then transfers the heat to the cookware placed on them.
With the induction model, everything is diametrically opposite: specially assembled coils create an induction eddy current, which heats the bottom of the cookware, and then the contents. The hob remains cold and heats up during cooking only from the dishes.
The heating system is the main difference between these electric models, not to mention internal structure and individual details. An electric burner cannot be installed separately from the entire body of the product, and induction panels, with some modifications, are freely located in the countertop kitchen table and function perfectly.
Comparison of electric stove and induction panel
Each of the presented options has pros and cons, which we will discuss separately. There are also individual features that are unique to them; users need to pay attention to them even before purchasing.
Induction hob
- The cost is quite high, but due to the high savings in energy consumption, all costs are recouped, according to experts, on average within the first year of operation.
- There is no time required to heat up the burners.
- The automation turns off the power supply if there is no cookware on the surface of the panel.
- Users can set the temperature with an accuracy of 1 degree and set the cooking time.
- Easy to operate - no special care required as there is no sticking on the surface.
- For proper preparation food requires special dishes with a perfectly flat bottom, made of cast iron or steel.
- When coming into contact with an induction model, you must remove your watch so that it does not become magnetized, as well as all jewelry so that it does not burn your skin when heated.
Electric stoves
- They cost much less and work silently.
- You can use almost any utensil without restrictions.
- The burners take a long time to heat up, but also cool down slowly, which is very much appreciated by many experienced professional chefs: you can leave the dish to “finish” on the stove that has already been turned off.
- They pose a high risk of fire and traumatic burns.
- Energy consumption is significantly higher than that of the induction model.
Each model has individual advantages, as well as disadvantages, so when choosing, you need to compare all the nuances.
Pros and cons of the electric model
We have already discussed the principle of heating burners, so let’s immediately move on to what is better with electric stoves:
- There are no combustion products, like the gas analogue.
- Quiet operation.
- Convenient and easy to use.
- A wide range allows you to make necessary choice heating elements, number of burners, type of control.
- Reasonable price for consumers.
There are also a number of disadvantages:
- electricity consumption is quite significant, because the burners take a long time to heat up to maximum temperature;
- strong heat can cause accidental burns;
- the complete heating time is quite long - 4-5 minutes;
- water boils after 10-15 minutes of active heating;
- Long cooling helps create a greenhouse effect in the kitchen in the summer.
If there are small children in the family, then it is necessary to close the doors to the kitchen while preparing food and while the burners are cooling down after prolonged work.
Advantages and disadvantages of an induction panel
This modification of the hob is distinguished by the following positive qualities:
- Low electrical energy consumption.
- The surfaces of the burners heat up from the dishes no higher than 50-60 degrees.
- The entire surface remains cold during cooking.
- Unique safety - if small objects from the cutlery set fall on the stove, the burners will not turn on.
- There are several operating modes in the arsenal.
- Water boils in 5 minutes, while energy consumption does not exceed 0.35 kW/hour.
- Rapid heating of dishes within a minute due to the use of eddy magnetic currents.
- If there is no water in the dishes or contents in the frying pan, the automatic switches off the power supply.
Like any technology, there are some negative sides:
- coils may produce a slight hum during operation;
- high price;
- you need special utensils made of cast iron or ferromagnetic alloys;
- The surface of the panel is afraid of pinpoint impacts - it instantly cracks and becomes unsuitable for further use.
In new model developments, there is practically no noise, but special cookware must be used, with fairly thick walls - it is the thin-walled products that create the noise, and not the stove itself.
Which stove is more economical?
Everything is simple here: induction models are characterized by instant heating and similar cooling - if the current is turned off, the induction coils do not produce magnetic flux, and there is no heating of the bottom of the pan. When the user adjusts the temperature, its change occurs instantly - there is no need to wait until the burner warms up or cools down, since it is the cookware that is heated, and not the surface of the burner, which is limited to red on the panel.
Therefore, the conclusion is quite simple: Electric Energy Induction panels are used more efficiently, so the bills are much lower. These models are considered much more economical; for comparison, electric ones use 1.5 times more energy.
Advantages of an induction cooker
We have already dealt with the positive qualities and disadvantages of these stoves, now we will list their advantages in comparison with electric models:
- Induction panels are safe for children and pets, because without the presence of special and non-empty cookware on its surface, heating does not occur. Equipment left unattended is incapable of getting burned or causing a fire, and the automation completely disconnects it from the network after half an hour if the user does not show any activity.
- Compared to conventional electric stoves, they do not require a certain time to warm up - 2 liters of water boils in 5.5 minutes, which is not available to other analogues.
- Another important advantage is easy cleaning, since the hob never heats up and it is impossible for food to burn on it. Therefore, it can be wiped regularly with a damp sponge and a dry soft cloth - a huge difference from cleaning electric models.
- These models consume much less energy, therefore saving on bills utilities quite noticeable.
Induction panels have one unique feature- “booster” mode, which allows you to briefly direct all the power of the product to one burner, greatly increasing its performance for efficient use.
The nuances of the right choice
Range modern slabs for household use is quite wide, so it can be difficult for the consumer to make the right choice. We present to your attention the main differences between electric and induction models:
- The main difference is the operating principle of both options. The electric stove first heats the burners, and then the dishes placed on them. The second option uses the principle electromagnetic induction: copper coils that are located under the panel activate the vortex magnetic currents, which heat the bottom of special dishes. The food is cooked, and the surface of the stove remains at the same temperature.
- To cook food on an electric oven, any utensils are used, and on an induction panel - only with ferromagnetic properties, made of non-ferrous metal kitchenware no good.
- Until the cookware fills 70% of the burner area, the induction model does not start working, and there will be no effect if it is empty. Smart appliances do not pay attention to small items of kitchen utensils, which has a very positive effect on overall safety, especially when there is a younger generation in the family who is very curious.
- The speed of preparing any dishes on an electric model is much lower than on an induction panel - this is due to the difference in the technological process.
- The induction option has some negative nuances: they are not recommended to be installed close to another household appliances (washing machine, refrigerator or oven), since the specific operation of the product may inadequately affect their functionality.
If your kitchen is already dominated by utensils with ferromagnetic properties, you have the financial opportunity without much damage to family budget If you purchase new appliances for your kitchen, you can safely choose an induction hob and enjoy the benefits of innovative technologies.
conclusions
An induction panel is an improved technological version of the electric stove familiar to users, only here the heating occurs not in a spiral, but directly in the bottom of the cookware. Their difference is that the first is considered more economical, practically safe and easy to operate. But it requires special utensils.
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 a vortex induced current, which sets electrons in motion 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 cookware at low or medium power. For example, for brewing coffee or heating milk.
Economical
Induction does not require energy to heat 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 pre-heat 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 either turn off (automatic shutdown) or continue to work (without automatic shutdown).
- Safety shutdown- will work if hob liquid gets in: 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 a distraction 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 pan with a smaller diameter than the burner on the hob, or place it slightly unevenly, then 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
Majority household appliances and gadgets that we use every day, one way or another have an impact on our body. To provide comfortable use 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.