Having bought an induction hob, a person does not think at all that even such a household and everyday appliance has its drawbacks. It's worth knowing about them in advance. In today's article we will try to figure out whether an induction cooker is harmful. People's opinions on this issue vary. But what do experts say about this?
Unit characteristics
An induction cooker is a type kitchen stoves. How does it work? The operation of such a stove is to heat the cooking utensils by induced eddy currents. Everything happens due to electromagnetic fields with a frequency of 30 to 200 kHz.
The plate consists of a casing, a control panel, a temperature sensor, a power section control circuit, and a pulse regulator.
Reviews note the following advantages of induction cookers over simple ones:
- Due to its higher efficiency, this unit begins to heat the dishes as soon as it is turned on. It is from this action that energy savings occur.
- Protection against uneven dishes. The stove will block the burner if there is an uneven pan on the stove.
- Automatic shutdown when removing dishes.
- Constantly maintains the temperature set by the sensor. Thanks to this sensor, the temperature does not increase.
- Power does not depend on network voltage.
- Many selection programs for cooking.
- It is almost impossible to get burned due to the heating from above.
- This stove is easy to use and maintain.
- Due to the glass over the entire surface, the dishes do not burn on the outside.
There are also disadvantages. These reviews include the following. This high power, which is why it is necessary to use special dishes. Also, if you use all the burners at once, the stove does not produce all its power.
Unit types
All induction cookers are divided into only 3 types. These are desktop, built-in and combined. Tabletop induction cookers are not very large in size and have only one burner. Built-in - those stoves that can be built into the interior of the kitchen with furniture. Combined stoves are stoves in which part of the burners depends on electricity, and the other part begins to work as soon as work surface dishes appear.
Operating principle
Before using an induction cooker, you need to know how it works. The induction coil is the primary winding. And the second one is kitchen utensils placed on the burner. When utensils are placed on a work surface, induction currents are created that heat the utensil. Glass surface also heated only by cooking accessories.
We continue to study the principle of operation of induction cookers. The ability to fully regulate the heating power is carried out in two ways: continuous and intermittent. In the latter case, the unit will turn off and on depending on the installed power. This regulation has a high speed of preparing homemade food, as noted by reviews.
Cookware sets for induction cookers: what should they be?
The dishes must have a magnetic bottom. Without this bottom it will not heat up. In order not to run into defective goods, you can check the future product by taking a magnet and attaching it to the bottom. The result will not be long in coming. If the magnet sticks, you can safely take such a product.
Such utensils are made from stainless steel, cast iron, and aluminum. You should not use other steels. A special bottom for such plates is inserted into them. The price of such dishes will significantly hit your wallet.
The best manufacturers designate the cookware with generally accepted signs and what stoves it is suitable for. They also tell you whether it is possible to wash dishes in dishwasher, heating, and so on.
You need to pay attention to the diameter of the cookware set for induction cookers. If it is too small, then this cookware is only suitable for gas or electric. Before using an induction cooker, be sure to look at the bottom of the pan. It should be smooth and adjacent to the surface. Otherwise, cooking will not bring joy, and such a product will not serve housewives for a very long time.
When choosing cookware sets on the Internet, you need to pay attention to the description and product cards. They contain all necessary information and contact number hotline manufacturer. You need to choose stores that value their reputation. It is in this case that the entire percentage of “running into” marriage is reduced to a minimum.
Induction cooker "Electrolux"
Consider induction cookers from the manufacturer Electrolux. This is a well known company. Production is located in Sweden. The company itself is very old and was founded in 1919. Today it is already very widespread in production household appliances.
Behind for a long time Electrolux absorbed many companies in its activities, including Zanussi and AEG Hausgeräte GmbH. In this regard, the Swedish corporation formed international companies Electrolux Group. Over its existence, the corporation has acquired many trusted customers. It's interesting that this large company there is a simple slogan, but very important: “Make equipment not just multifunctional, but also reliable for centuries.”
Popular models
Popular models of Electrolux induction cookers:
- EHH 96340 FK. This is a simple hob, there are four heats and touch controls. Glass color is black. The power is 7600 W, and the dimensions are 5.5 x 59 x 52 centimeters.
- EHI 96540 FW. It has a glass-ceramic coating, white features, heating burners, and the power of the stove is 7400 W.
Before using the induction hob, it must be installed correctly. This work must be done by a specialist. After installing the stove, it must be cleaned of dirt. In this case, use special chemicals, for cleaning glass ceramic surfaces. You need to turn it on to select the program you need for cooking, and, most importantly, read the instructions. This will help you choose the right heating power and burner.
Rating
List of best sellers:
- Siemens EX375FXB1E.
- Gorenje IT 332 CSC.
- LEX EVI 320 BL.
- Gorenje IS 677 USC.
- Bosch PIF 645FB1E.
- Zanussi ZEI 5680 FB.
The best built-in induction cookers:
- EHG 96341FK.
- Zanussi ZEN 6641 XBA.
- Electrolux EGD 6576 NOK.
The first models of induction cookers appeared in 1993. Most people did not want to take such stoves because they believed that they were harmful to health. It was this topic that seemed very interesting to scientists. It was these people who did a lot of research on this topic. After a while, they were able to give an accurate verdict on the question that worried absolutely all citizens: is an induction cooker harmful? The fears were not confirmed, because such equipment cannot cause much harm to human health. For complete proof, so that people do not have any doubts, scientists presented facts.
Is an induction cooker harmful? Electromagnetic radiation is very minimal and does not harm humans. The stove also has an absorption function, so the magnetic field does not cause harm to health. The magnetic field extends only to the dishes.
Is an induction cooker harmful? People who have pacemakers need to be more careful. They are the ones who can cause and create induction fields that will damage the device. All equipment has disadvantages, and stoves are not one of the exceptions. After purchasing, you will have to change the cooking utensils. You won’t be able to cook with regular cookware, as is the case with classic cookware. gas stove, which is used by many to this day.
Doctors' opinion
What do doctors say about induction cookers? Is it harmful to health?
Modern research don't stand still. That is why scientists conducted all the studies on the induction cooker again, only 15 years after the old conclusion. After testing such a smart stove, scientists came to a conclusion that was made many years ago. An induction cooker does no harm and does not affect the human body at all.
Conclusion
IN induction cookers who underwent research, there is a very minimal percentage electromagnetic waves, which is not harmful to the entire population of the earth. Many people use microwave ovens, which have a slightly higher percentage of electromagnetic waves, and nothing happened.
Thus, induction cookers are no more dangerous than microwave ovens. Therefore, you can use this technique without any fear. There are, of course, exceptions (as we noted earlier, these are pacemakers). But otherwise, the described household appliances are absolutely suitable for everyone.
To summarize, you should remember that you need to choose the right high-quality induction hob, which will serve for a long time and responsibly in the kitchens of its owners.
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 over the oven. Can such proximity really lead to negative consequences?
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 stove generates high frequency magnetic field, under the influence of radiomagnetic waves, the bottom of the cookware heats up. 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”.
The stove has the same impact on the environment as the microwave oven that is already familiar to everyone. Observing everything, the new generation equipment will allow you to feel all the comfort and ease of the cooking process. This device provides maximum output 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.
It should be noted that the radio waves that are created during the operation of the oven are safe at a distance of 30 cm - this point should be taken into account by users with pacemakers.
How to properly install an induction hob over an oven
Despite the fact that many housewives resort to the newfangled phenomenon at chest level, classic version installation makes an advantage. In view of this, there are many rumors that the operation of the stove affects the household appliances adjacent to it, and they may fail. This is fiction: coverage area magnetic field- this is the distance from the surface of the stove to the bottom of the pan.
The oven, like the induction hob, built into kitchen unit. Installation rules require a certain clearance sufficient for ventilation and cooling of the housing to a safe temperature. In most cases, the stove is installed in close proximity to the oven. Equipment manufacturers take into account safety measures and understand that sales cannot be active if there are restrictions on the location of installation of technical devices. Design oven provides ventilation system, which prevents equipment from overheating. In the same way, the stove is a device with heating elements, but the heat transfer remains within normal limits.
Considering the ability of the stove to produce spot incandescence, i.e. Only where the dishes are placed does the body of the structure not heat up. Installing the stove next to other equipment is safe.
There are certain criteria regarding the location of the oven and practical recommendations. If it is necessary to install an oven under an induction hob, certain parameters must be observed.
- , please note that it should have forced cooling and ventilation system.
- There should be air space between the bottom of the stove and the outer body of the oven. For proper steam ventilation, a gap of at least 1 cm is required. This will prevent overheating of the equipment. In any case, you should read the instructions before installation, as manufacturers of some models recommend a ventilation space of at least 2 cm.
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.
Is it worth buying an induction hob?? Maybe it is harmful and even dangerous? But there are children at home! How will electromagnetic radiation affect them? When will it manifest and how? To be honest, literally six months ago I didn’t even know what it was induction cooker. Somehow I never thought about it. His Majesty's chance changed the situation in an instant. You know how it happens. Just now everything was fine and suddenly... After a pan fell on the good old Siemens stove with a glass-ceramic surface and a crack appeared in the last one, I had to think about replacing the entire device. It was then that the newfangled induction hobs came into my field of vision. I decided to buy this thing and test everything for myself. wonderful properties which are attributed to them. Six months have passed since then. It's time to draw conclusions.
What is this article written about and for whom?
In general, in this article I would not like to put any particular emphasis on the description of a specific model. Over time, it will still be discontinued, if not already discontinued. Still, six months have passed :).
I'm going to talk about what is an induction hob, what are the principles of its work, what is good about it, 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 a built-in device. Someone's stove will simply burn out.
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"Perhaps you have never encountered such slabs. Perhaps you heard opinions from friends, but did not pay much attention to them. Simply because your old stove coped with her responsibilities quite well. Why do you need unnecessary 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 didn’t suspect anything and just walked between the rows, looking at the samples on display.
They were very different. From the simplest three-burner electric stove“Lysva” (I wonder who thought of giving her such a “sounding” name) before... This is where 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, “why did they stuff that stuff in there?”, the seller “without batting an eyelid” replied that this was supposedly a premium induction panel. 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 had no effect at first. So what, which is faster? We have nowhere to rush. So what if less energy is wasted? Well, the bill will be a hundred rubles a month cheaper. So what?
What exactly did the seller tell me?
How is an induction cooker different from a regular cooker?
Do you have small children? - asked the seller.
Yes, I have a 5-year-old son, I answered.
Has he ever been burned on a hot stove?
I remembered: about a year ago, my baby actually burned himself on the stove. He just walked by and put his hand on the surface. The stove was already turned off, but the place where the pan stood remained very hot.
Yes, it happened - I had to admit.
If you had an induction surface this wouldn't happen. It doesn't heat up.
From that moment on, we began a “scientific” conversation. I really began to wonder how this could be: with the stove turned on and working at full capacity, the surface remains cold, and only the pan itself heats up.
It turned out that to heat cookware in an induction cooker, the same principle is used as in an electric 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 a regular outlet, the voltage of 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 detail about the rest of it. electrical diagram 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 drop 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, strangely enough, this 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 required output voltage is achieved.
In an induction cooker, the primary winding (roughly speaking, a coil of wire) is located under the glass-ceramic surface. The current flows through the coil high frequency 50-60 kilohertz. So-called eddy currents create, so to speak, a cloud of electromagnetic radiation around the coil.
The bottom of the pan, which we placed on the surface of the stove, falls into this “cloud”. In it under the influence electromagnetic field processes leading to heating begin. 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 a pot or frying pan, but this heating is nothing compared to the fiery “pancake” of an ordinary Lysva stove or red, 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 influence of the automation, without heating up a single degree.
If you put your hand on the surface of an induction hob, you will feel absolutely nothing, even if you turn on the corresponding burner to maximum.
But if you place the right pan on such a stove (we’ll talk about what kind of cookware is suitable for induction panels a little later), then its bottom will literally immediately begin to noticeably heat up. Just a few seconds and you will no longer be able to hold the bottom of the vessel with your hand - it’s hot!
What can I say? Here's a look at how quickly cold water boils on an induction panel.
How does an induction cooker work? Video
A 2-liter saucepan was filled with water at a temperature of +14 degrees. Then she was placed on the stove. I specifically placed a clock in the background. Usually they are not there, of course. They were needed in the frame to show that the video was not edited. No fraud - it's all for real. And why should I cheat? I don't sell hobs :). I'm just conducting an experiment.
Then the stove was turned on to maximum. IN ordinary life We never do this, but I was even interested in knowing how long it would take for these two liters to boil. Almost immediately after turning it on, air bubbles appeared at the bottom of the pan, and the water that was on the bottom outside almost immediately evaporated (remember, at first there was a suspicious hissing sound).
The induction panel was operating at maximum speed. Soon the built-in fan turned on - apparently, the induction coil had heated up significantly. Then you saw everything for yourself. I have to admit that at the very end, when I had to turn off the stove, I hesitated a little, so some of the water spilled onto the surface.
Just don’t think that I’m crumbling into beads with delight and trying in every possible way to put him on a pedestal new technology and lower traditional slabs to the baseboard level. Not at all. It’s just a fact - if you need to boil water very urgently, then “induction” will handle it faster.
In normal life, we never use this explosive warm-up mode. Typical power is 4-7 units out of ten, depending on the situation. However, my wife definitely states that the new stove has a faster initial heating time.
What else is good about an induction hob?
Another pleasant discovery that was made when using the device is that food that has “escaped” from the pan does not burn to the surface. How about on a regular stove? If the milk “runs away”, then you either need to wash it off immediately or then you will have to scrape the stove with a special scraper.
I remember from my own experience. If you don’t clean the surface properly right away, then over time nasty circles of burnt food residue will form there.
Over the course of six months of using the induction hob, something “ran away” more than once. But the surface still looks as if the slab is 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 not feel anything at all. No heating. And the heat that comes from the heated dishes is not enough to form glass ceramic surface burnt crust.
My wife was somewhat wary of the new product at first. And when I found out that the old dishes may not work with the new stove, I became completely sad. But just a couple of days later, the decadent mood gave way to enthusiasm. To this day, she considers the induction hob to be a better choice, despite its significant cost.
An additional advantage of induction is that it is more economical in terms of electricity consumption. I haven’t checked it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. The induction panel has 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 small regular energy savings over many years add up to significant amounts that remain in the family.
I think that over time the stove will completely pay for itself and begin to make a “profit”.
What kind of cookware is needed for an induction cooker?
I’ll say right away: the problem with the dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without having to buy new cookware, even if none of your pans work directly with induction.
You can easily determine how suitable your cookware is 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 your kitchen. Those dishes that do not respond to a magnet with an induction panel will not work.
It will look like this: you put a pan of water and turn on the stove. For the first few seconds everything will be as usual, but then the indicator light for 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 enamel saucepans can be safely thrown away, but dishes with a thick metal bottom are what you need.
All these are prejudices. Here's a good old enamel saucepan that works great with an induction hob:
At the same time, the Zepter cookware I have with a thick metal bottom categorically refuses to serve. The induction hob simply “does not see” it. Or rather, “doesn’t feel it.” 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 had such a thick bottom, made of of stainless steel stubbornly “not detected” by the induction cooker.
Then he brought a magnet - and sure enough! The bottom of Zepter cookware is not magnetic. That was the number! Having scoured the Internet, I found out that the new dishes from this company have already been adapted. I have a set from 15 years ago. At that time, they didn’t even know what an induction hob was.
I had to take out a tile from the mezzanine and cook on it. But a new question arose: what to do next? You can’t use tiles all the time, can you?
The best way out of this situation is to buy an adapter for an induction cooker. This is a metal pancake that you place on the surface of the stove, and then place 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 set of Zepter dishes.
Many people are not aware of the existence of adapters. They throw away or give away excellent cookware to friends just because it doesn’t work with the induction hob. The adapter costs from 1000 to 2000 rubles. It’s much easier to buy it and use the good old and so familiar cookware than to lament and scold your husband at all costs for bringing this “induction nonsense” home.
In a word, you don’t have to worry about dishes. The main thing is to buy one or two adapters along with the stove and “continue to live.”
Why is an induction hob dangerous?
It's time to fly in the ointment. Still, you should know what to prepare for if you are going to deal with induction.
The thing is that such a plate creates a fairly strong electromagnetic field around itself, read, radiation. Some people, as soon as they hear the word “radiation,” immediately begin to itch :). I remember that in a store one customer immediately refused to buy an induction panel as soon as she heard about strong electromagnetic fields.
It would be interesting to suggest that she, for that matter, stop using the microwave, TV, mobile phone... After all, all these and many others Appliances They also emit, and how!
An induction panel is truly a source of a powerful electromagnetic field. You can't argue with that. But it fades away at a distance of 30-40 centimeters from the coil. Let's think logically. If the field were stronger and extended over a meter or more, then, logically, all metal objects around would also have to heat up. For example, pots on adjacent burners, metal knives and forks, the wall of the refrigerator - all this would be warm. But this is not happening.
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 using an induction panel for people who use pacemakers. These are probably very sensitive devices and even a slight fluctuation in the electromagnetic background will be sensitive to them.
As for the rest...
An induction hob appeared in our kitchen about six months ago. In appearance, it is no different from a regular hob.
This flat device, which is mounted directly into the surface of the countertop kitchen set. Directly below it you can, oddly enough, do drawer for all kitchen utensils.
On bottom side there is a fan for cooling the coils:
Induction hob- a fairly powerful consumer of energy, so to connect it it is worth using a separate cable route from the electric meter with its own automatic machine. If you plug the panel into the same outlet as the refrigerator and microwave, then the wiring may not withstand the simultaneous operation of the devices. IN best case scenario will blow out the fuse in the panel. In the worst case, you will have to hammer into the wall and look for a place where there is a fire in the electrical wiring or a short circuit.
It is advisable that the edges of the hole in the tabletop be covered with foil:
The cost of an induction panel is, of course, higher than that of a similar class stove with heating elements. The minimum price 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 to us a good decision. During the entire period of use there were no complaints about it. Even my wife, why is she a skeptic about any technical innovations, and even then I appreciated the ease of operation and, most importantly, maintenance of the device. Remember, I wrote that “escaped” food does not burn. Then it can be easily wiped off the surface with a regular cloth.
Despite the apparent high cost, the induction hob is an excellent choice. We recommend!
Despite the abundance of information, home appliance buyers still have many misconceptions and prejudices that sometimes prevent them from making right choice and enjoy all the functions and capabilities that modern technology provides.
First of all, the experts decided to dispel doubts about purchasing induction (induction hobs). This technology has already conquered Europe, but still remains unpopular in Russia.
Myth #1: Induction is not safe for your health.
When induction operates, it is not the glass ceramics that heats up, but the cookware, which then transfers the heat to the surface. In conventional slabs there is a strip a heating element Hi Light, and in induction cookers its place is taken by an electromagnetic coil, which generates heat in the cookware itself due to the action of the electromagnetic field. However, it disappears as soon as the dishes are raised even a centimeter from the surface.
To confirm the safety of the stove, an experiment was conducted comparing the voltage level of the magnetic field of induction and a conventional hair dryer. According to testing results, this figure for a hair dryer was 2000 µT, and for a hob - only 22 µT (91 times less!). Such a magnetic field cannot harm human health.
Myth No. 2: When buying induction, you will have to change all the cookware.
This myth is exactly as old as induction hobs have existed on the household appliances market in Russia. Many of those who purchased an induction hob 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?
This myth is very easy to refute. In order not to throw away all the old cookware that you are used to cooking with, you need to check its bottom for ferromagnetic properties. 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 magnet sticks, then the pot or pan is suitable for induction cooking.
Myth #3: Induction heats up like a regular glass-ceramic stove.
One of the most common myths, although the induction hob was created so that the glass ceramics would not heat up to high temperatures, but the dish would still be cooked. When destroying the first myth, it was found that when induction works, it is the cookware that heats up, not the surface. You can make sure that induction is much colder than glass ceramics using ice: just put it on the surface. The ice will melt much slower than on a regular stove. This means that culinary masterpieces are no longer in danger of burning.
Myth #4: Any metal object, caught on working induction, will become very hot.
Some induction surfaces there are minimum requirements for the diameter of the dishes - 8 cm. If the diameter is lower, or total area If there is less heating, the hob will not turn on. It is also worth noting that if the cookware is not suitable for use, then it will not heat up. And some induction hobs have a sensor: they won’t turn on without the cookware - just like children, if they decide to press the buttons of the new “machine.”
Myth No. 5: Induction cannot be installed above ovens, dishwashers, or washing machines and other devices with metal surfaces.
Indeed, the electromagnetic coils are located parallel to the tabletop. And theoretically, the magnetic field should act both on objects located above the hob and below it. But there are hob manufacturers who have taken care of this. When creating them, the developers used a special insulating magnetic “heat sink”. Thus, nothing threatens the equipment located near the induction.
Myth #6: Induction cooktops are expensive.
This myth is easy to refute if you just study the market. According to statistics, in 2012, 42% of consumers in Europe chose induction heating technology. On Russian market you can find induction hobs from 11 thousand rubles. As a result, the difference with traditional glass-ceramic panels is small.
Discussion
This is all nonsense) we lived in an apartment before, there was a hotpoint induction system there. We liked it so much, we got used to it, that we want the same one for ours, or something similar
Studies only confirm the harm of magnetic fields (in microwave ovens, from induction cookers, etc.) “After irradiation, radiation signals appear in the samples different shapes, of different amplitudes at the same radiation dose and differently “superimposed” on the original signal. Based on this, it can be assumed that starting materials initially contained a small amount of free radicals. Under the influence of electromagnetic irradiation, the number of such paramagnetic centers in samples increases or new ones are formed. The concentration of paramagnetic centers or free radicals is directly proportional to the time and (or) the power of exposure.” In Russian: the accumulation of free radicals in the body with food altered by magnetic waves causes cancerous tumors.
12/14/2018 09:50:19, ProInduction rules! You just get used to it a little - and it’s a thrill; I don’t like a regular stove at all. We were given induction indesite as a wedding gift, I thought I would never get used to it, but no, I adapted very quickly, and now I just enjoy it.
We also use hotpoint, I can say that our electricity bill hasn’t changed much either, and the fact that we need special dishes, we’ve already gotten used to it, we bought a sufficient number of the necessary containers and now we can easily use our panel)
What I like about my Indesit induction is that now even in the worst dishes, neither porridge nor scrambled eggs burn! and the water boils, on the contrary, faster
We’ve been using induction for almost two years now. I haven’t noticed at all from my electricity bills that it consumes a lot, as you say, maybe it depends on the model and manufacturer? I have a hotpoint model, by the way, which I am very pleased with, very easy to use and no problems with cleaning
06/24/2017 12:23:19, MareHi all! I would like to say a few words about the savings of induction cookers. I myself have such a stove from Maxwell. The fact is that such stoves operate differently in different modes. IN in this case For me it works as follows - at temperatures of 180 and 220 degrees it works constantly without turning off, and at temperatures of 120, 140 and 160 it works intermittently for a small amount of time and than lower temperature the longer the interruption in time. Thus, turning on and off saves energy. And the lower the temperature, the greater the savings. The maximum consumption of such stoves is 2,000 watts per hour, but due to the fact that periodic shutdowns occur, savings occur at least 2 times. Turning it off and on doesn't have any negative effect on the operation of the stove, but it has a lot of positive effects. For example, your milk will never run out, because during shutdown, and the cycle lasts from 5 seconds or more, the foam will have time to cool and settle. There is another plus, due to the fact that there is no contact with a hot surface and open fire, the dishes do not burn on the outside and therefore do not require great care and remains like new. Highly recommend. I myself have been using it for more than two years and I have no complaints.
02/17/2016 12:33:42, KAE1972A friend told me about an induction cooker, but this article does not say anything about saving energy. He proved to me about savings, and I read on the net how much it “eats.” I don’t remember the name anymore, but there are small ones like single-burner Sencor and First 2000 W and higher. That's 2 kilowatts. I now have a gas 2-burner, but the gas is 50 liters. Bolon lasts a long time. I will still look for articles about these miracle slabs. In terms of price, they are not expensive, from 30-odd euros and more, depending on the “gains”. Because of this, electricity in Latvia is not very cheap. I also have an 80-liter boiler hanging in my kitchen, heating water, and it’s also “eating.”
Induction - very modern tiles, and more economical and safer due to the fact that they do not heat up, and do not cost so much, and there is already a large selection of them. We took an induction cooker from Kitfort for testing (inexpensive) and have been using it for almost a year now, we have no complaints, and we are not even going to take a more expensive one, as they say here for 30 thousand, these 2 burners are enough! The quality was higher than our expectations!
I want to buy an Indian stove for my dacha, but in the summer the mains voltage is 200V! Will 1 or 2 burner Indian stoves work at this voltage? Thanks in advance for your answer
I'm already induction more than a year, I’m very happy, now I’m not afraid that my husband will melt a plastic glass or cup, I’m not afraid that the child will burn his hands, I’m not afraid that the milk will run away. I lifted the pan and it turned off instantly, I’m not afraid that my husband will forget to turn off the oven. My husband is used to it, When he heats up his food, he simply sets it on the timer and goes to watch TV, the oven will turn off by itself. When you switch the speed, the boiling instantly decreases/increases. The water boils faster than in a kettle, the energy savings are huge. I heat milk for a child faster than in a microwave. Now we are choosing it as a gift for our parents at the dacha, so that in the heat they don’t steam near their gas stove and don’t whine that their electric stove doesn’t work when the voltage in the network is low.
03/29/2014 19:21:52, Hedgehogcome on gentlemen, myths about unsafety, let's remember about leaded gasoline where the additive Tetraethyl lead is the strongest poison, lead was removed from the name so as not to scare the average person, you might think because of this it stopped working, and all over the world people are dying, especially in big cities from excess lead in organisms, and here the magnetic field was compared in some unknown place with a hair dryer, allegedly and passed off as the ultimate truth.
02.11.2013 05:01:32, wqwAn “advanced” tabletop induction cooker is a desirable technique for many housewives. But before purchasing, it is useful to learn about the features of its device and the nuances of its operation.
The first advantage of an induction cooker is selective heating
This is household technical device heats the pan immediately. The hob remains almost cold. Place a frying pan on a working tabletop induction cooker and crack an egg into it (spilling some of the white onto the cooking surface). Almost immediately we will see that the protein in the pan will quickly turn white, but on the surface of the stove it will remain transparent and liquid. It can be immediately removed from there with a damp cloth, which makes cleaning much easier. The absence of heating of the non-working surface of the induction cooker is a plus for families with children. You don't have to worry that your Small child accidentally gets burned.
The second advantage of this household appliance is an increase in the speed of cooking (by 20-30%). Modern cafes and restaurants love induction cookers precisely for this reason. They are especially in demand among chefs of Asian cuisine, many of whose dishes require high-speed, short-term heating. How quickly does such a stove cook?
Experiment involving three plates
To check whether fast heating can really be considered an advantage of induction cookers, let’s conduct an experiment.
Place a pan with 0.5 liters of chilled milk on a gas, induction or electric stove. During the experiment, we will let it “escape” and then measure the time required to clean the surface of each of the plates.
The results of the experiment showed that the traditional electric stove works the slowest, boiling half a liter of milk in 5 minutes 32 seconds. The gas stove took second place - 4 minutes 48 seconds. The induction was ahead of everyone: the milk ran out after 4 minutes 10 seconds. It turned out to be the easiest to clean the spilled product from its surface, since it heated up only slightly. Electrical and gas stove I had to clean it for a long time, with some effort.
Working principle of an induction cooker
Externally, this technique looks the same as a regular stove. It has the same smooth, even glass-ceramic surface. However, there is no heating device inside. But there is an electromagnetic coil. It creates a magnetic field, as a result of which so-called induced currents arise in the dishes standing on the panel. They are formed due to changes power lines, which pass through the bottom of the pot or pan, heating the dishes.
For the first time, induced currents began to be used for heating in the metallurgical industry. At its enterprises, metal is melted in induction furnaces under the influence of an electromagnetic field. This method is ideal for those cases when you need to quickly and in a limited volume create high temperature. In addition to metallurgists, the induction phenomenon is also used by jewelers and other specialists who work with the purest alloys.
Are there any disadvantages to this technique?
Is it possible to attribute the disadvantages of induction cookers to the fact that they create a rather powerful field around themselves? Hardly. Experts from the Research Institute of Occupational Medicine found that at a distance of about 10 cm from this plate, the tension electric field is 138 V/m. But at a distance of 30 cm, this figure becomes lower - 16-19 V/m. The conclusion is this: if you keep a reasonable distance from the stove, there will be no harm to your health.
Perhaps the only real disadvantage of induction cookers is called unpleasant sound, which she publishes when working. It sounds like the hum of a transformer. Experts explain its appearance by the interaction of the induction coil and the material from which the dishes are made. When cooking on cheap cookware, the sound is louder.
Only kitchen utensils made from materials with ferromagnetic properties are suitable for this type of stove. For example, made of steel. Aluminum, glass and other similar materials are not suitable. To check if a cookware is suitable for an induction cooker, try attaching a magnet to the bottom of the cookware. Is it holding up? So, you can take it. Another limitation: the diameter of the dishes must be at least 12 cm. This is necessary in order to provide protection to cutlery accidentally left on the stove. To brew coffee you will also need a special large-diameter pot.
To enjoy only the advantages of using an induction cooker, it is best to purchase a set of cookware specially created for it with its purchase, which:
- will not make noise when cooking;
- will save electrical energy;
- will not allow food to burn.
The bottom of such pans is covered with a layer of heat insulator, which prevents the glass panel from heating up. This cookware is not cheap, and this, together with the price of the equipment itself, is considered another indirect disadvantage of induction cookers.
Usually, if you buy even a not-so-sophisticated induction cooker, you will get a smart cooking unit. He:
- It turns itself off when the temperature reaches more than 250 °C.
- Can heat up super quickly.
- Provides slight warmth for a long time.
But before purchasing an induction hob, find out whether the oven already installed is suitable for it. Induction coils cannot be placed above some of them. It is also useful to know that many models are equipped automatic devices controls that turn off the burners after three hours of heating. Therefore, if you like to cook jellied meats or make jam, you may not like the induction method.
But if an induction cooker is right for you, it will be one of the best purchases for your family. Cooking with it is easy, fast and safe.