Recipes for the induction cooker. How to use an induction hob. Understanding the modes

In absolutely every kitchen there is a stove, gas, electric or induction. It is an indispensable element of kitchen equipment on which we prepare food. Today we will talk about induction cookers ah - how to use them, what are the features of cooking with it, what means are most suitable for caring for it.

Device and principle of operation

Induction cookers are the latest round of development of kitchen appliances associated with saving trends. natural resources and increase usable space in the kitchen. Induction panels work thanks to the strength of eddy induction currents that occur under the influence of high-frequency magnetic fields with frequencies from 20 to 100 kHz.

Using an induction cooker is even easier than using a gas cooker, you just need to turn the on/off knob and the hob starts working.

You adjust the heating power using a toggle switch or a touch panel, depending on your model. Often induction cookers are equipped with a control panel with a large number of built-in programs, making it as easy to use as possible. Of the features of the use of induction cookers, one can single out the need to select the appropriate cookware for cooking - the material from which it is made, the size of the cookware, ease of care for the surface of the stove and a very important child lock function.

How to turn it on and off?

To start using the panel, you need to activate it as follows:

• you need to hold the "Power" button for a few seconds;
• when the panel turns on, it will emit a characteristic sound signal and a menu will appear on the control panel;
• for further use, you select the burner, set the required heating power or select the appropriate program;
• the panel is ready for cooking.

For subsequent shutdown after cooking, you must either select the shutdown item on the touch control panel or, if this is not provided, hold down the "Power" button again for a few seconds until the touch panel turns off - as the main visible indicator of the equipment being turned on.

Some models have a touchpad lock feature. After cooking, you just need to activate the panel lock and the stove cannot be accidentally started until it is unlocked through the control panel, which will protect yourself, children who are so interested in everything unknown to them, and pets, because they sometimes like to relax on horizontal surfaces (many favorite cats).

Well, in addition to this, after activating the lock, there is no need to turn off the stove if you are at home

How to cook on it?

For induction cookers, special dishes with a thick bottom made of ferromagnetic materials are used. These requirements are due to the physical principles by which the product works. Eddy currents, which create a thermal effect on the surface of dishes, most noticeably affect products made of ferromagnetic alloys. In simple terms, this can be described as induction-type cookers or hobs most effectively heat dishes made of cast iron, stainless steel or other type of steel used in the food industry.

If you want to use your usual dishes and not buy specialized utensils, a device designed to deceive the induction heating system will come to your aid - a special disk. It is made of the same ferromagnetic material that you put on the induction hob, and put any dishes (glass, aluminum, and so on) on top of it. It turns out that the disk, when heated, transmits thermal energy on the surface of the dishes, in the same way heats it and maintains the required temperature regime for cooking food.

There is a small "life hack" how to check if your cookware is suitable for use with an induction hob - take a regular magnet and bring it to the surface of the cookware, if there is a magnetic attraction force - your cookware is suitable.

On an induction cooker, in principle, it is much easier to cook your favorite dish - cook soups, stew vegetables, fry pancakes or pancakes, you can make coffee or cook pilaf in your favorite Turk. All this will be easier, since the induction cooker, with the help of power adjustment, works strictly according to the selected mode or program, laid down there or selected by you. Errors not in modes do not exceed 1ºС. The stoves have a very convenient keep warm function. It allows you to keep the cooked dish warm for a long time.

This option is very useful when cooking several dishes in turn and has been highly appreciated by users.

Care rules

A significant advantage of induction cookers is ease of maintenance, but despite this simplicity, not only the visual condition of the stove depends on its care, but the operation of your induction cooker directly depends on the care of its work surface. Absence or improper care behind the working surface of the stove very often causes equipment breakdowns. The operating rules clearly spell out the basic rules for caring for the induction cooker and its surface.

When buying, you should not only read the instructions, but also carefully follow what is written in it, if you, of course, want your stove to please you with its work for a long time.

In fact, caring for an induction cooker is extremely simple, there are such basic conditions for caring for them as:

• use utensils made of recommended ferromagnetic materials, try not to use poor quality utensils that can scratch the surface; if you use dishes from materials that are not suitable for use, use the special adapter described above;
• try to avoid scratches on the work surface as much as possible, they not only spoil the aesthetic appearance of the surface, but also threaten to disrupt the operation of the stove, it is almost impossible to remove scratches from glass-ceramic surfaces;
• it is possible to clean the surface of the induction cooker only when it has completely cooled down, otherwise you can get cracks on the glass-ceramic surface or chips;
• any types of pollution must be removed as soon as possible with special care, the operation of the equipment directly depends on this;
• to clean the surfaces of such plates, it is necessary to use only liquid products, which are completely free of solid abrasive particles, cleaning must be done only with a soft cloth; it may seem to you that it will not work to clean carbon deposits or other household contaminants with household liquid detergents, do not worry - it is very easy to wash foreign materials from glass ceramics;
• at home use induction hob it must be remembered that when washing the surface, in no case should brushes, scrapers, sponges made of hard material be used, which can leave small scratches or chips on the surface;
• after cleaning the plate, it must be wiped with a dry soft cloth or sponge to remove any wet residue and stains, this will not only give a chic perfect shine work surface, but also removes possible residues detergent from the surface, which is not known how it can react when heated.

Important! You can buy a special liquid cleaner for glass-ceramic surfaces of induction cookers.

When applied, it not only removes dirt, but also creates a thin and transparent protective layer on the surface of the plate.

Safety

There are many rules safe operation induction cookers, among which it is worth noting the following:

• the connection of the equipment must be carried out by a person with special knowledge who will correctly connect the stove;
• it is impossible to close the ventilation openings of the stove, through which the ventilation of the internal space of the stove is carried out, to ensure the normal operation of the equipment;
• prevent moisture from entering the working space of the stove;
• it is necessary to clean and maintain the induction cooker only after it has been completely disconnected from the electrical network.

Installation of an induction hob can be above the oven. Electromagnetic waves emitted by the stove propagate no more than 3 cm from the source. If during installation the distance between the installed oven and the stove is more than this, you have nothing to fear.

For added protection, some manufacturers install a special heat sink that isolates heat transfer to objects below. induction hob which enables safe operation.

As with any other variety cookers, you need to install a hood in the kitchen. It will remove excess odors from the cooking process. This question is of real interest to many. But everywhere you will find the same answer - there are no special exhaust systems for induction cookers. And also they do not interact with each other in any way, you will run each of them separately.

Should I buy an induction cooktop?? Maybe it is harmful and even dangerous? And the kids are at home! How will electromagnetic radiation affect them? When will it show up and how? To be honest, just six months ago, I didn’t even know what induction cooker. Somehow I never thought about it. The situation was changed in an instant by His Majesty the case. You know how it is. Just now everything was fine and suddenly... After the pan fell on the good old Siemens stove with a glass-ceramic surface and the last crack appeared in the last crack, I had to think about replacing the entire device. It was then that newfangled induction hobs came into my field of vision. I decided to buy such a contraption and test for myself all the wonderful properties that are attributed to them. Six months have passed since then. It's time to draw conclusions.

What and for whom is this article written?

In general, in this article I would not like to somehow emphasize the description of a particular model. Over time, it will still be discontinued, if not already discontinued. Yet six months have passed :).

I'm going to talk about what is an induction hob what are the principles of its work, what is it good for, and what are its weaknesses.

Most likely, the article will be useful for those who, like me, have never thought about replacing their good old stove. But situations are different. Someone will drop something heavy on the glass ceramics. Someone will buy a new headset and will need an embedded device. Someone's stove will burn out corny.

It is at this moment that a person usually begins to look for a replacement on the Internet and suddenly comes across a previously unfamiliar combination " induction hob" or " panel". Maybe you have never come across such stoves. Maybe you heard opinions from friends, but didn’t pay much attention to them. Simply because your old stove coped well with their duties. Why do you need extra information. And suddenly you are faced with a choice: which panel to buy?

This "suddenly" happened to me in a store where I went to look for a new stove instead of a broken one. At first I did not suspect anything and just walked between the rows, examining the exhibited samples.

They were very different. From the simplest three-burner electric stove "Lysva" (I wonder who guessed to give it such a "sounding" name) to ... Here I had my first acquaintance with induction cookers. I never imagined that an ordinary-looking hob, and even built into the surface kitchen table(that is, without an oven) can cost about sixty thousand rubles.

To my ironic question, "what was stuffed there," the seller "without batting a glance" replied that it was, they say, a premium class induction hob. Further, at my request, he explained what an "induction panel" is and how it differs from a heating element.

I confess that all his arguments at first had no effect. So what, which is faster? We have nowhere to hurry. So what if you spend less energy? Well, there will be a bill for a hundred rubles a month cheaper. So what?

What exactly did the seller tell me?

How is an induction hob different from a regular hob?

Do you have small children? - asked the seller.

Yes, I have a 5-year-old son - I answered.

Has he ever burned himself on a hot stove?

I remembered: about a year ago, my baby really got burned on the stove. He just passed by and grabbed the surface with his hand. The stove was already off, but the place where the pot stood was still very hot.

Yes, it was - I had to admit.

If you had an induction hob, this wouldn't happen. She doesn't heat up.

From that moment on, we began a "scientific" conversation. I really wondered how it could be: with the stove turned on and working "to its fullest," the surface remains cold, and only the pan itself heats up.

It turned out that the same principle is used to heat dishes in an induction cooker as in an electrical transformer. Do you know how a transformer works? Let me tell you quickly just in case.

Surely you know that a transformer is such a heavy thing. There are 4 wires coming out of it. One pair is plugged into an ordinary outlet, the voltage in which, as you know, is 220 volts. On the other pair of wires, the voltage, oddly enough, is 12 volts. Or 9. Or even 4.5.

We won't go into details of the rest of the electrical circuit power adapter, but it turns out that through it you can plug in a mobile phone to recharge which requires only, say, 3.6 volts.

How does such a significant decrease in voltage occur? Let's look at the picture:

We supply 220 volts from the socket (U1) to one pair of contacts. As a result, a magnetic field is formed in the metal core of the transformer. In another winding of the transformer, not directly connected to the first, oddly enough, it also occurs electricity with voltage ... but this already depends on the number of turns of wire around the core.

Thus, due to the ratio of the number of turns in the primary and secondary windings, the desired output voltage is achieved.

In an induction cooker, the primary winding (roughly speaking, a coil of wire) is located under the glass-ceramic surface. A very high frequency current of 50-60 kilohertz flows through the coil. The so-called eddy currents create around the coil, so to speak, a cloud of electromagnetic radiation.

The bottom of the pan, which we put on the surface of the stove, falls into this "cloud". In it, under the action of an electromagnetic field, processes begin that lead to heating. In fact, the bottom of the pan becomes the second winding of the transformer.

The most surprising thing is that the glass-ceramic surface of the stove itself remains cold. Of course, it heats up from the heated bottom of the pot or pan, but this heating is nothing compared to the fiery "pancake" of the usual "Lysva" stove or red, even scary to look at, glass ceramics.

In other words, if you turn on the burner of the induction panel, but do not put anything on it, it will simply turn off after a few seconds under the action of automation, without heating up a single degree.

If you put your hand on the surface of an induction cooker, you will feel absolutely nothing, even if you turn on the corresponding burner to the maximum.

But if you put the right pan on such a stove (we’ll talk about which dishes are suitable for induction panels a little later), then its bottom will literally immediately begin to noticeably heat up. Literally a few seconds and you will no longer be able to hold on to the bottom of the dish - it's hot!

What is there to say. Look at how quickly cold water boils on an induction hob.

How does an induction cooker work. Video

A 2-liter pot was filled with water at a temperature of +14 degrees. Then she was put on the stove. In the background, I deliberately placed the clock. Usually they are not there, of course. They were needed in the frame to show that the video was not edited. No gimmick - all for real. And why should I cheat? I don't sell cooking surfaces :). I'm just doing an experiment.

Then the stove was turned on to the maximum. In ordinary life, we never do this, but even I myself was interested to know how long it would take these two liters to boil. Almost immediately after switching on, air bubbles appeared at the bottom of the pan, and the water that was at the bottom of the outside almost immediately evaporated (remember, a suspicious hiss was heard at first).

The induction panel worked at maximum speed. Soon the built-in fan turned on - apparently, the induction coil was significantly heated. Then you saw everything yourself. I have to admit, at the very end, when I had to turn off the stove, I hesitated a bit, so some of the water spilled onto the surface.

Just do not think that I crumble into beads with delight and try in every possible way to raise new technology on a pedestal and lower traditional plates to the level of the plinth. Not at all. It's just a fact - if you need to boil water very urgently, then "induction" will cope with this faster.

In ordinary life, we never use this explosive warm-up mode. Normal power is 4-7 units out of ten, depending on the situation. However, my wife quite definitely states that the initial heat up time is faster on the new stove.

What else is good induction hob

Another pleasant discovery that was made when using the device is that the food that "escaped" from the pan does not stick to the surface. How about on a regular stove? If the milk "ran away", then you must either immediately wash it or then you will have to scrape the stove with a special scraper.

I remember from my own experience. If you do not immediately clean the surface properly, then over time, nasty circles form from the remnants of burnt food.

For half a year of using the induction panel, something “ran away” from us repeatedly. But the surface still looks like it's brand new. This happens because the surface itself does not heat up. I already wrote that if you turn on the stove and put your hand on the burner, you will feel absolutely nothing. No heating. And the heat that comes from the heated dishes is not enough to form a burnt crust on the glass-ceramic surface.

My wife was a bit wary at first. And when she found out that the old dishes might not work with the new stove, she was completely sad. But literally in a couple of days, decadent moods were replaced by enthusiasm. To this day, she considers the induction hob to be a better choice, despite its significant cost.

An additional plus of induction is that it is more economical in terms of electricity consumption. I didn’t check it myself, but I read on the Internet that the efficiency of stoves with heating elements- about 60%. In the induction panel - 90 - 95%. There is some difference, right? Even if it is not as significant as it is written on the Internet, all the same, even a small regular energy saving over the years is knocked out in significant amounts that remain in the family.

I think that over time, the stove will fully pay for itself and begin to give "profit".

What cookware is needed for an induction cooker

I must say right away: the problem with dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without buying new cookware, even if none of your pans work directly with induction.

You can easily determine how your dishes are suitable for a future purchase.

Everything is very simple. Take an ordinary magnet and try to lean it against all the pots and pans that you have in the kitchen. Those pots that do not respond to the magnet will not work with the induction hob.

It will look like this: you put a pot of water and turn on the stove. For the first few seconds, everything will be as usual, but then the indicator light of the corresponding burner will flash and the stove will turn off, as if you just turned on the stove, but did not put anything on it.

Many people say that ordinary enameled saucepans can be safely thrown away, but dishes with a thick metal bottom are what you need.

All this is prejudice. Here's a good old enamel pot that works great with an induction hob:

At the same time, the Zepter dishes I have with a thick metal bottom categorically refuse to serve. The induction panel simply "does not see" it. Or rather, "does not feel." My wife discovered this and came to tell me that "there is something strange with our stove." I approached and for a long time could not understand why the Zepter pan with such a thick bottom, made of stainless steel, stubbornly "is not determined" by the induction cooker.

Then he brought a magnet - and for sure! The bottom of Zepter cookware is not magnetic. That was the number! Having rummaged through the Internet, I found out that the new dishes of this company have already been adapted. I have a 15 year old set. At that time, they didn’t even know what an induction hob was.

I had to get a tile from the mezzanine and cook on it. But a new question arose: what to do next? Can't you use tiles all the time?

The most successful way out of this situation is to buy an adapter for an induction cooker. This is such a metal pan that you put on the surface of the stove, and already put a pan on it, which by itself cannot work with induction. When you turn on the stove, the adapter heats up and transfers heat to the pan.

Of course, all this looks a little strange, but it is much cheaper to buy an adapter than to change the entire Zepter cookware set.

Many people are not aware of the existence of adapters. They throw away or give away excellent cookware to friends just because it does not work with the induction hob. The adapter costs from 1000 to 2000 rubles. It is much easier to buy it and use the good old and such familiar dishes than to lament and scold your husband for what it is worth because he brought home this "induction nonsense".

In a word, you don't have to worry about dishes. The main thing is to buy one or two adapters with the stove and "keep on living".

What is dangerous induction hob

The time has come for the tar. Still, you must know what to prepare for if you are going to deal with induction.

The thing is that such a plate creates around itself a rather strong electromagnetic field, read radiation. Some people, as soon as they hear the word "radiation", immediately begin to itch :). I remember that in the store one customer immediately refused to buy an induction panel, she only heard about strong electromagnetic fields.

It would be interesting to offer her, for that matter, to refuse to use the microwave, TV, mobile phone ... After all, all these and many others Appliances also radiate, and how!

The induction hob is indeed a source of a powerful electromagnetic field. You can't argue with that. But it disappears at a distance of 30-40 centimeters from the coil. Let's think logically. If the field were stronger and extended for a meter or more, then, logically, everything metal objects around, too, would have to heat up. For example, pans on adjacent burners, metal knives and forks, the refrigerator wall - all this would be warm. But that's not what happens.

If you are not going to put your head on the burner and keep it there until the dish is completely cooked, then there is no particular danger for you.

However, doctors warn against the use of the induction panel for those people who use pacemakers. Probably, these are very sensitive devices and even a slight fluctuation of the electromagnetic background will be sensitive for them.

As for the rest...

In our kitchen, an induction hob appeared about six months ago. In appearance, it is no different from a conventional hob.

it flat device, which is mounted directly into the surface of the countertop kitchen set. Right under it, you can, oddly enough, do drawer for any kitchen utensils.

On the underside there is a fan to cool the coils:

induction hob- a fairly powerful consumer of energy, therefore, to connect it, it is worth using a separate cable route from the electric meter with its own machine. If you plug the panel into the same outlet as the refrigerator and microwave, then the wiring may not withstand while the appliances are operating at the same time. At best, it will blow the fuse in the shield. At worst, you will have to chisel the wall and look for a place, electrical wiring fires and short circuits.

It is desirable that the edges of the hole in the countertop be lined with foil:

The cost of an induction hob is, of course, higher than that of a stove with heating elements of a similar class. The minimum price that I saw in the store was 28,000 rubles. (everything tends to get cheaper over time). But, taking into account the efficiency of the device, you will very soon - literally in a year and a half - return the cost of the "overpayment" by saving electricity.

It's like co. First we buy an expensive light bulb, and then we save on energy bills for many years.

Conclusion

Siemens induction hob seemed like a good decision to us. For all the time of use, there were no complaints about it. Even my wife, who is a skeptic about all sorts of technical innovations, even appreciated the convenience of operation and, most importantly, maintenance of the device. Remember, I wrote that "escaped" food does not burn. Then it is easily erased from the surface with a regular cloth.

Despite the seeming high cost, the induction hob is an excellent choice. We recommend!

An induction hob is a cooking hob that stays cold until a pan with a magnetic bottom is placed on it. It is absolutely safe and allows you to save on electricity. How the induction cooker is arranged and works, we will consider further.

How does an induction cooker work?

The hob is usually made of glass-ceramic or other dielectric and non-magnetic composite material. Under the surface of the induction cooker are inductors made of metal with good electrical conductivity in the form of a cylinder. They look like this:

When an alternating current of high frequency begins to pass through the inductors, an alternating (pulsating) magnetic field arises. This field goes beyond the coil, including above the surface of the plate. If a material with magnetic properties (iron) is on the plate, an alternating magnetic field excites a current flow in it. This current, passing through the conductor, experiences resistance to its movement, which heats the object on the stove.

This phenomenon (currents induced magnetic field in a material exposed to a magnetic field) is called electromagnetic induction (the effect was discovered by the British scientist Michael Faraday in 1831). Therefore, stoves, the work of which is based on this effect, are called induction.

The scheme of the induction cooker is presented below:

The oscillation frequency of the magnetic field is from 20 to 60 kilohertz. The highest sound that the ear of an ordinary person can distinguish is 16 kilohertz. Coefficient useful action induction cooker is very high - from 80% to 90% depending on the model. This means that getting the same dishes as on a conventional stove, you will spend much less energy.

It should be noted that the surface of the stove during operation is heated not from the magnetic field, but only from the object on the stove. If the hob is touched during operation, the surface will be room temperature. The exception is the area under the pot (frying pan). This zone heats up from the bottom of the cookware. But if you remove the dishes, the heating will immediately stop (there is simply nothing to heat up), and the hob will cool down to a temperature environment in just a few seconds.

Induction cookers are much safer than any others - there is no chance of getting burned by carelessly putting your hand on the stove. It also reduces the likelihood of fire - a rag or paper that has fallen on the hob will never ignite.

Even non-heat-resistant materials will not melt or catch fire when in contact with the stove, also because even at high temperatures, after removing the kitchen utensils from the surface, its temperature drops very quickly. Therefore, a plastic bottle with infant formula or a disposable plate will never burn on the stove.

Each induction oven model has a built-in timer. With it, you can both extremely finely adjust the cooking mode, and simply limit the amount of energy spent on heating dishes. Many models have a “boiling control” function, that is, the temperature sensor determines when the dish has reached a temperature of 100 degrees, the set time allows it to boil, after which the oven turns off.

The digital indicator on the control panel can indicate several parameters:

• temperature for each burner (optional);
• consumed power;
• watch;
• cooking time for each burner.

In the event of an emergency shutdown of the oven, the indicator will also display relevant information on the sensor so that you are not lost in guessing what happened.

There are models of cooking surfaces, where some of the burners are induction, and some are conventional electric burners. All this is under a common glass-ceramic surface. If there are several induction burners, they can work as one, heating a large pan or a whole baking sheet together, and the temperature is evenly distributed over the bottom of the container.

To clearly see how the induction cooker works, it is proposed in the following video:

Features of the induction cooker

What features are noted with such a plate device, we highlight further:

• There is no and cannot be any harm from cooking on such stoves - neither in the process of cooking, nor when eating food. This is due to the fact that there is no powerful radiation that affects the physico-chemical composition of food.

It is still not worth approaching the top of the stove during operation - the effect of a rapidly oscillating magnetic field on the human body is not well understood.

• The manufacturability of the furnace is much higher than that of a conventional electric or gas oven. That is why induction furnaces are still more expensive.
• One of the main positive aspects when using such a stove is that there is absolutely no smell of burning in your kitchen. On the electric stove, the spiral, the body and the grate are heated (approximately the same with gas stove), and dust, oil and food particles get on all heated parts, which burn and give off the corresponding “aroma”. And on the "induction" there is simply nothing to burn.
• Such furnaces are equipped with temperature sensors that clearly withstand the specified temperature regime. Thus, you can program the cooking process literally every minute, which is impossible to achieve on a conventional gas or electric stove.
• By using energy solely to raise and maintain the temperature of the food, your kitchen maintains a comfortable atmosphere. While cooking, you do not overcome the heat and stuffiness, you do not need to turn on the air conditioner once again.

• The control of most induction furnaces is touch. A simple set of a few buttons, however, gives you a lot more options than an electric or gas stove.
• The oven may beeping you. If you set it up in a certain way, it will "call" you when the oil boils in the pan, or the kettle is about to whistle.
• Almost all induction furnaces are equipped with an additional emergency temperature sensor that monitors the surface temperature. When the temperature reaches, for example, 250 degrees Celsius, automatic shutdown. So you can not be afraid that you left the kettle on the stove - smart electronics will insure you when all the water boils away.
• Induction ovens are also distinguished by the fact that they maintain the set temperature much more accurately than in gas or electric stoves. This is because due to the absence of temperature interference for the thermoelement of the plate from gas flows or heating elements, its accuracy is much higher.
• Can be placed directly on the surface while cooking kitchen towels so that splashes of water and oil do not even fall on the hob;
• Even if food particles fall or spill on the stove during cooking, they will not burn and can be easily removed as they stop heating up.
• If you put pots, pans and a kettle on all burners at the same time, then the total power of the stove will be artificially reduced - in order to reduce the load on the electronics in the stove and on the wiring in your house. This is a programmed feature. For example, the total power of the stove is 3 kilowatts. But if you use all the burners, only 2.5 kilowatts will be consumed.

You can learn about the features, pros and cons of the induction cooker from the following video:

It is better to connect the induction cooker with a separate cable from the electrical panel so that there are no problems with the wiring. Grounding is an integral part of the correct connection of the induction hob.

Where to install?

A huge plus of the induction burner is that it can be built into almost any place on the surface of the kitchen worktop, as long as there is enough space. However, some points should be taken into account:

1. It is undesirable that near such a furnace were close metal pipes, corners or other conductive structures - this is not dangerous, but may adversely affect the operation of the oven.
2. There must be enough space for ventilation, as the electronics inside the induction oven require good cooling.
3. Do not overly compact the location of all kitchen units. An induction oven saves a lot of space, but you should not place it closer than 50 centimeters from a refrigerator, microwave and other electrical appliances. It's not even about the metal walls. The mutual influence of magnetic fields, electromagnetic radiation and high temperature can be unpredictable.

After installation, it is undesirable to leave the glass-ceramic coating without care. It's better for him to buy special remedy containing silicone. This will give your stove a sophisticated shine and a well-groomed look.

What cookware to choose for cooking on an induction hob?

The induction oven simply will not turn on and will not start the heating process if the item of kitchen utensils placed on it:

• is not a current conductor;
• is too a good conductor;
• less than 12 centimeters (approximately 5 inches) in diameter;
• has a temperature above a certain maximum (usually 100 degrees Celsius).

The complex of magnetic field and temperature sensors is responsible for the above conditions. Electronics even knows how to regulate the power, which is distributed depending on the size of the dishes. As a result, you again save electricity.

It should be understood that any materials containing ferromagnets can be heated on an induction cooker, even if the materials themselves are not magnetic. For example, stainless steel or cast iron do not have pronounced magnetic properties, but they still contain iron - the material that gave the property its name "ferromagnet". Therefore, both stainless steel and cast iron are perfectly heated under the influence of eddy currents of an induction furnace.

On specialized dishes for induction heating, they put a special sign - several vertical loops and the inscription « Induction».

They are usually made from "white" cast iron.

The bottom of the vessel for heating by magnetic fields must be iron-containing - cast iron, steel or stainless steel. The thickness of the bottom must be at least 2 millimeters thick. Expensive and high-quality products have a bottom about a centimeter thick and some kind of innovative non-stick coating (for example, titanium-ceramic).

For containers with a too small bottom (turks, stewpans), there are special iron circle coasters that heat up perfectly on an induction oven and transfer heat to small containers.

Ordinary enameled iron containers are also quite suitable, although if the bottom is thin and concave, they can make unpleasant sounds. But due to the very rapid heating of the container, you will not have to endure these sounds for long.

In general, the main sign of suitability for an increase in temperature from fluctuations in the magnetic field is this: if the magnet is attracted to the dishes, such dishes are suitable; if they are not attracted, they are not suitable.

Some non-specialized types of cookware may heat unevenly. For example, the center of the pan may be hot, and the temperature near the walls will be fifty degrees lower. The only way to fix this is to replace the dishes.

Another disadvantage of conventional dishes is a damaged or loose bottom. A frying pan covered from below with a layer of soot after a gas oven, when used on an induction burner, begins to emit unpleasant odors, sounds, and even blows smoke, because now the temperature is rising not from the outside, but from the inside. In addition, a deformed bottom may scratch the surface of the plate.

Naturally, kitchen utensils made of glass, ceramics, plastic, and other materials that do not contain metals are not suitable for induction ovens. Also not suitable are copper, aluminum and other kitchen utensils made of materials that conduct electricity well. The fact is that for rapid heating by magnetic fields, it is required that the conductor be bad. Then the eddy currents, experiencing great resistance, cause the dishes to heat up, and from an increased temperature, the resistance increases even more.

What can not be done with an induction oven?

In order not to independently cause malfunctions in the operation of such a hob, it is worth considering the following restrictions:

• Those who have a built-in pacemaker should not work with the induction cooker, as the magnetic field may adversely affect the implant. At a distance of half a meter from the stove, the field is almost indistinguishable, but it's better not to risk it.
• Do not allow credit cards, documents and other objects to come into contact with the magnetic field of the induction cooker. The same applies to mobile cards, mobile phones and other electronic devices.
• Do not use aluminum foil - it heats up too much under the influence of induction currents and can cause a fire. The same applies to foil packaging - chocolate bars, sweets, milk bags, and other similar items, including decorative foil ribbons for gifts, balloons, and so on.

Why does not it work?

If the induction cooker does not work at all, you can find the cause of the breakdown as follows:

1. Check the power cord. Most often, it breaks at the body of the stove or at the outlet. If, when the cord is moved, the contact appears, then disappears - the problem is localized, it is necessary to repair the cord.
2. Try removing the plug and inserting it into another outlet - perhaps this is the issue.
3. Make sure the stove power button on the back of the stove is pushed in (near the power cord entry). Sometimes children or pets manage to press it and unplug the oven from the mains.

If everything is fine outside, you will have to open the countertop. First, just inspect the filling of the plate visually - is it imperceptible to see if there are any obviously unusual places. Here we check:

• fuse;
• terminals and wire connections (you can tighten the screws more tightly, just for prevention);

• diode bridge;
• power transistor;
• power transformer.

After that, it remains to check the controller chip and the transistors through which the controller signals go. If checking all of the above elements did not reveal the cause of the problem, you will have to contact a specialized workshop.

In order not to have an unnecessary headache with the repair of expensive equipment, install an overvoltage protection device in advance and connect the equipment through it.

Video: Induction cooker vs gas and electric

In the following video, in a practical way, which type of stove is better:

Induction hobs and surfaces are almost ideal cooking appliances. They are safe, economical, beautiful, comfortable, compact, and adjustable over a wide range. Food cooks and heats up very quickly. In order for it to serve for a long time, it is worthwhile to carefully approach the installation, operation and maintenance.

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A Turkish proverb says: there are as many types of pilaf as there are cities in the Muslim world. We will cook beef pilaf.

Recipe for pilaf on an induction cooker:

• 500 gr. meat;
• 1 large onion;
• 2 carrots;
• 1 glass of rice;
• 100 gr. vegetable oils;
• 1 teaspoon of seasoning for pilaf;
• Salt to taste.

How to cook pilaf on an induction cooker? Step by step recipe with photo: