Electric built-in induction oven. Electric stoves with induction burners. Stovetop with the most functional oven

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

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

Problems of induction - real and far-fetched

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

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

To determine if your favorite pan is suitable for your new stovetop, simply hold a magnet to the bottom of it. If it is attracted, then the burner coil will also act on it.

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

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

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

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

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

Choosing a stove with oven

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

In the store, pay attention to the following parameters:

• Dimensions

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

• Functionality

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

• Internal structure oven

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

Installation of induction cookers

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

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

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

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

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

Separately standing stoves do not require any complicated installation other than connecting them to the mains. But built-in two-module systems will force you to do a little more work with your hands in order to occupy convenient place in the case kitchen cabinet. The installation procedure is as follows.

The main advantage of an electric induction cooker is that the bottom of the cookware heats up very quickly, while the work surface itself remains cold. An electromagnetic coil is used as a heating element in such devices, through which a current passes, which creates a high-frequency magnetic field. It delivers heat directly to the bottom of the pan and reduces cooking time by 15-20 minutes. Such household appliances can be of two types. Tabletop induction electric stoves are suitable for summer cottages. They are compact in size and light weight, making them easy to transport and store. Electric stoves standard sizes, equipped with an oven, are installed on ordinary kitchen.

The main advantages of induction electric stoves

• Safety. The surface of the switched on stove does not heat up, so there is no risk of burns.
• Simple and easy care. Caught on work surface food residues and stains do not burn, and they can be removed with a damp cloth, but it is not recommended to use abrasive cleaners.
• Economical. Induction electric cookers consume little electricity.
• Heating rate. The surface heats up in a matter of minutes: it only takes 3-4 minutes to boil 1.5 liters of water.
• Booster. Many modern electric stoves are equipped with this function. With its help, you can heat up food very quickly: the booster redirects power from one burner to another for a while, thus increasing its performance.

Where to buy an induction electric stove?

Large selection induction electric stoves, the price of which is affordable, are presented in the Eldorado online store. Orders with delivery in Moscow and to any other city in Russia are accepted online through personal account user registered on the site.

Induction cookers are gaining more and more popularity every day. And this is not surprising. After all, they are very productive, economical and safe. Their operating principle is based on the phenomenon electromagnetic induction. The burners of these stoves, unlike traditional ones, electric models do not heat up, but transfer heat directly to the bottom of the pan. Thanks to this operating principle, induction cookers consume much less electricity and do not heat the air in the kitchen, which has a beneficial effect on the microclimate in this room.

Induction hobs are safer than conventional hobs with cast iron discs. Under their glass-ceramic surface there is an induction coil through which flows electric current frequency 20-60 kHz. The induction coil is the primary winding, and the cookware installed on the stove is the secondary winding. Induction currents heat the bottom of the pan and therefore its entire contents. In this case, only the dishes are heated, and the glass-ceramic surface remains practically cold.

The heating speed of cookware on an induction cooker is significantly higher than that of other types of cookers. For example, heating efficiency gas stove is 60-65%, glass ceramic – 50-60%, and induction – about 90%. Exactly like this high efficiency allows you to save energy. One more useful feature induction cooker - high precision heating, that is, only the place where the dishes are located is heated, and the entire remaining area of ​​​​the stove remains cold. As a result, energy losses are also reduced.

Not any cookware is suitable for cooking on an induction hob, but only those that have ferromagnetic properties. Its bottom should be smooth and flat. Buying such dishes is not difficult, since they are sold in almost all stores. As a rule, there is a special symbol on the bottom indicating that the cookware is suitable for use on an induction hob.

There is an opinion that electromagnetic waves negatively affect human health. However, manufacturers claim that induction cookers create a low-frequency magnetic field, which is no more harmful than mobile phone. Food cooked on an induction hob is absolutely safe, since eddy currents arising during operation of the burner are locally limited by the body of the stove. The impact of this field is zero already at a distance of 20-30 cm from the stove, but for those who wear pacemakers it is better to play it safe and not get closer than half a meter to a working device.

Advantages of induction cookers

Cookers with induction burners have many advantages, among which I would especially like to note:

• high heating rate. The induction cooker very quickly, almost instantly, reaches the specified power;
• much lower energy consumption compared to traditional electric stoves. This is due to the fact that to create electro magnetic field requires much less energy than heating a spiral or disk burner;
• safety. When using an induction cooker, the possibility of getting a burn from the surface of the cooker is completely excluded. When cooking, thanks to the features of induction heating, only the burner heats up, and the hob itself remains cold. But even a heated burner becomes cold a few seconds after removing the pan. In addition, the hotplate will not turn on until the appropriate cookware is placed on it. Therefore, if someone tries to turn on the stove without utensils, it will not work;
• easy to care for. During cooking, it often happens that some of the food falls on the surface of the stove. But since the hob of an induction cooker does not heat up, food particles that fall on it do not burn and are easily removed with a damp sponge or napkin. Thanks to this, the stove retains its ideal appearance throughout its entire operation, and the owner does not spend a lot of time and effort on caring for it.

The main disadvantage of induction cookers is that they are quite high price compared to other types of plates with similar functionality.

Selection criteria

Functionality

Most main criterion, which must be taken into account when choosing an induction cooker is its functionality. Unlike gas or electric, induction cookers are equipped with a much larger set of basic and additional functions. The cost of the equipment greatly depends on the number of these functions.

Modern stoves with induction burners may have the following useful features:

• Booster or PowerBoost function. This useful addition allows you to increase the power of any burner by an order of magnitude if you need to quickly boil water or heat up food. When this mode is activated, the power of adjacent burners is reduced;
• f function to pause cooking or “pause”. This function can be used if you need to leave the kitchen for a while. As a rule, only expensive models have this useful feature;
• child protection. If your family has small child, you should pay attention to the presence of this function, which significantly increases the safety of using the stove. If the children are already big, then you can choose an option without such a protection system so as not to overpay;
• keeping warm. This useful feature will come in handy when you need to keep dinner warm when a family member arrives;
• protective shutdown triggers if liquid is spilled on the panel;
• automatic shutdown. The stove will turn off if it is not used for some time;
• residual heat indicators they will show that the burner has cooled down and you can touch it without fear of getting burned;
• timer. May represent standard option, which emits a sound signal at the end of a specified time, or maybe more intelligent, capable of automatically turning off the stove after cooking. Of course, the latter option will cost a little more, so if you want to save money, choose a simpler model;
• number of heating temperature adjustment ranges. As a rule, 15 is enough. Moreover, for 20 you will have to pay much more. Therefore, think about this option so as not to overpay for unnecessary things.

Hob material

When choosing a slab, you should also pay attention to the material of manufacture. hob. It can be glass ceramics or tempered glass. The first material is more expensive, but also more durable. When operating the stove with tempered glass you must be extremely careful not to accidentally damage it. As for the number and size of burners, it all depends on the composition of your family and your preferences. As a rule, slabs with large oven have 4-5 burners, but there are models with one, two or three burners.

Burners

Work areas may be designated differently. On some panels they are highlighted in a different color, and on some the entire surface has one color, which means that the dishes can be placed anywhere. According to users, the first option is more convenient, so I recommend choosing it. IN expensive models you can also see displays installed along the contour of the burners. They reflect the power indicator with which at the moment this or that zone is working, as well as the time remaining until the end of cooking.

Oven

Induction-heated stoves are usually equipped with multifunctional ovens, which can have several types of heating, including convection. For convection heating, a special fan is used, the main purpose of which is to create circulation of hot air in the oven. This helps the dish bake evenly on all sides. Convection heating is especially important when preparing a variety of confectionery. In addition, it allows you to efficiently and simultaneously prepare dishes on several levels at once.

Most multi-function ovens have the ability to grill food. Some models also provide a spit, which sometimes has an electric motor and can rotate without human assistance. Convection ovens can also defrost food, and some also have automatic programs for preparing some dishes.

Oven cleaning can be traditional, catalytic or pyrolytic. The most effective method is considered to be the pyrolytic method, in which all contaminants on the internal surfaces of the oven are burned off at a very high temperature (at least 500 degrees). However, slabs with such cleaning are more expensive than others. With the catalytic method, the walls of the oven are coated special composition, capable of absorbing contaminants during the cooking process.

When choosing a slab, you should pay attention to such points as:

• lighting inside the working chamber;
• the tightness of the oven door;
• retractable structural elements for installing baking trays;
• special cooking modes (warming, browning, defrosting, etc.).

Control type

The selection of the necessary parameters can be done using sensors, sliders or magnetic switches. The touchpad is the best option in terms of price and quality ratio. The slider is somewhat more convenient, but also more expensive. The switches are in modern models are practically not used.

Energy efficiency class

One of the very important criteria choosing a stove is its energy efficiency class. To save energy when cooking, the stove must have an energy efficiency class of A or A+. Some induction cookers have a feature called Power Management, with which you can set an economical operating mode.

Specifications

The table shows technical specifications three plates with induction heating:

And now I propose to get acquainted with more detailed information about each model.

Electrolux EKI 954501W

I present to your attention an induction kitchen stove Electrolux EKI 954501W. The device has a glass-ceramic hob and an oven with a capacity of 60 liters. Thanks to this performance, the device will be quite sufficient for a family of 5 or more people.

The hob consists of 4 induction burners of different diameters and power:

• front left - 140 mm. / 1.4-2.5 kW;
• front right - 180 mm. / 1.8-2.8 kW;
• rear left - 210 mm. / 2.1-3.7 kW;
• rear right - 140 mm. / 1.4-2.5 kW.

As you can see, the productivity of each is quite large, which will allow you to cook food as quickly as possible. Advantage similar type heating elements is what they have high rate efficiency and instantly respond to changes in operating parameters. Thanks to the glass-ceramic coating, Electrolux stove EKI 954501W is quite easy to clean. To remove small splashes, simply wipe them with a soft cloth. Can also be used detergents, but they should not have abrasive particles that could damage the surface.

The oven, in addition to being very roomy, also has quite a wide functionality, which consists of 7 operating modes:

• convection baking- allows you to cook different dishes at the same time without mixing their flavors. This is achieved through the operation of a fan, which forcibly circulates hot air inside the chamber, thus ensuring uniform temperature throughout the oven, regardless of the number of baking trays installed;
• top/bottom heat- ensures uniform roasting of your dishes both on top of the baking sheet and at the base;
• pizza- this mode ensures uniform heating of your dish on all sides, due to which the food is baked much better and a perfect crispy crust is formed;
• turbo grill- the most suitable mode for cooking baked meat. Due to the alternate operation of the grill and convection, a golden crispy crust and optimal baking inside are ensured;
• quick grilling- will allow you to cook a flavorful steak or simply fry croutons;
• gentle cooking- will allow you to dry the dryer right at home: just cut the apples onto a baking sheet and turn on this mode with the minimum heat temperature;
• defrosting– will allow you to defrost food evenly.

The presence of a digital display and timer greatly simplifies the operation of the stove, and also prevents the burning of your dishes, since you are always in control of the cooking process.

It is also worth noting that there are some additional options, such as:

• child lock - allows you to prohibit pressing control panel buttons while the stove is operating;
• power control - ensures the combination of several burners operating in different phases. Thus, the load on the electrical network is reduced while maintaining the performance of the stove.

Main advantages of Electrolux EKI954501W:

• very fast heating of the burners;
• availability of child protection;
• glass-ceramic coating of the hob;
• spacious and functional oven;
• excellent build quality.

I didn't find any serious flaws.

Watch the video review from an expert:

Gorenje EI 637 E21XK2

Let's move on to the next review model, and this is the Gorenje EI 637 E21XK2. The stove is electric, has a hob and an oven. The size of the device is standard: height – 85 cm, width and depth – 60 cm each. Stainless steel plate body so she's calm gray. The control of the stove is mechanical, and the switches are rotary and gray. There is a display, timer and clock. The stove has the most high class energy consumption – A.

The hob is equipped with four induction burners of varying power:

• left front – 18 cm, 1.4/2 kW;
• right front – 16.5 cm, 1.2/1.4 kW;
• left rear – 16.5 cm, 1.2/1.4 kW;
• right rear – 20.5 cm, 2/2.3 kW.

As you can see, the burners are very powerful and heat up quickly, so there will be no problems with cooking, you just need to know some of the features of induction cookers. For example, the dishes must either be special or have a perfectly flat bottom, otherwise you will hear crackling and humming noises during cooking.

The Gorenje EI 637 E21XK2 stove is equipped with the PowerBoost function, which increases power in all heating zones simultaneously, and the BoilControl function will provide automatic adjustment power – certain time the burner works as productively as possible, and then switches to the initially set parameters. The hob is equipped with residual heat indicators and a safety shutdown.

The oven is large, with a volume of 67 liters. It boasts a wonderful range of work programs:

• classic heating (bottom and top heat);
• large electric grill;
• ventilation heating;
• defrosting;
• large grill and fan (convection);
• bottom heat and convection;
• bottom heat and ventilation heating;
• small grill;
• quick oven heating.

The oven is covered with special SilverMatte enamel, which will last you a very long time. Besides this, AquaClean steam cleaning function for easy cleaning. The oven door is completely glazed and has 2 layers of glass and 1 thermal layer, so it doesn’t get very hot. The door opens smoothly and quietly. Drawer for dishes is also available.

So, I will list the main advantages of the Gorenje EI 637 E21XK2 stove:

• Thanks to induction burners, you can cook food very quickly;
• clear controls;
• easy cleaning;
• many oven operating modes;
• additional features will make using the stove more comfortable.

Disadvantages related to the specifics of the slab:

• you need special dishes;
• good wiring required.

Hansa FCIW53000

Hansa FCIW53000 is an electric stove with an induction hob and oven with a useful volume of 69 liters. This combination will provide big family a wide variety of dishes in sufficient quantity. In addition, the device has a rather attractive appearance, which can highlight best elements kitchen design.

The glass ceramic hob consists of 4 burners of varying power and diameter:

• rear right - 180 mm. / 2 kW;
• rear left - 160 mm. / 1.4 kW;
• front right - 160 mm. / 1.4 kW;
• front left - 210 mm. / 3 kW.
• defrosting;
• express oven preheating.

The walls of the chamber are covered with heat-resistant enamel easy cleaning , which will allow you to keep it clean without much difficulty. The Hansa FCIW53000 has mechanical controls, and the selection of operating parameters is carried out using rotary switches. Thanks to the presence of a drawer for utensils, you can partially free up your kitchen set from large dishes.

The advantages of Hansa FCIW53000 are as follows:

• spacious multifunctional oven;
• induction hobs;
• good build quality;
• attractive appearance.

No visible defects were found.

Conclusions

Manufacturers of induction cookers have made sure that they are as functional as possible, durable, easy to operate and maintain. Besides, great attention was paid to design, since the stove must fit harmoniously into the interior of the kitchen and not fall out of the overall style. Despite the fact that all the models discussed in this review are perfect combination all of the above qualities, each of them has its own characteristics.

Induction hob with the largest oven

The largest oven is equipped with a stove Hansa FCIW53000. The oven has a volume of 69 liters and eight operating modes, so you can easily prepare a wide variety of dishes and quite large volumes in it. At the same time, the stove consumes little electricity, since it belongs to class A+. The cost of the stove is also the lowest among all the models reviewed. This is due to the fact that the stove does not have a timer, display, automatic boiling and some other bells and whistles.

Stovetop with the most functional oven

The Gorenje EI 637 E21XK2 stove oven has nine operating modes, which is the highest figure among all three models. At the same time, the oven volume is also quite impressive and amounts to 67 liters. The stove also has many useful functions, including control panel locking, display, timer, residual heat indicators, PowerBoost option, etc.

Electronically controlled cooker

Among all the models considered Only the Electrolux EKI 954501W cooker has electronic control. In addition, the stove has many modern bells and whistles, so the cost of the stove is quite high. Although some of the money will have to be paid for the popularity of the brand.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Plate - key element household appliances that no kitchen can do without. And if previously electric and gas stoves were housewives’ assistants, now induction stoves are gaining popularity. And this is justified, because they have a lot of undeniable advantages: fire safety, efficiency, high speed of heating and cooking.
Induction ovens - the most modern household appliances for the kitchen

Working principle of induction furnace

The induction oven appeared on the household appliances market in the 80s of the last century, but the invention was treated with distrust due to the high cost and unclear operating principle. Only after restaurateurs began to use induction hob and felt its advantages, housewives who wanted to simplify and speed up cooking took advantage of their example.

The operating principle of induction cookers is based on the use of magnetic field energy. There is a glass-ceramic copper coil underneath, when passing through the turns of which the electric current is converted into induction. When a cookware with a magnetic bottom is placed on a burner, the current acts on the electrons of its ferromagnetic material, causing them to move. As a result of this process, heat is released, due to which the cookware heats up and the contents in it enter the cooking stage.

To cook on an induction hob you need special cookware

Induction hobs are fundamentally different from electric and gas ones in the following aspects:

1. Heating of the coating. In traditional stoves, the burner heats up first and then transfers the heat to the cookware sitting on it. Induction heating involves heating the bottom of a frying pan or pan directly. The glass-ceramic panel heats up from the dishes, and after removing them cools down within 5 minutes.
2. Coefficient useful action. Induction electric cookers have an efficiency of 90% due to the fact that energy is not wasted on heating the burner, but acts on the bottom of the pan.
3. Energy saving. Temperature adjustment induction furnace happens almost instantly, which leads to rational consumption electricity.
4. Safety. When the stove is operating, the panel itself does not heat up, so you don’t have to worry about getting burned.

Features of cooking

Housewives often deliberately refuse to purchase electric induction stoves because they are afraid of difficulties when turning on and cooking. In fact, there is nothing difficult about turning on an induction cooker.

After connecting the device to the power source, a signal will sound notifying you that the hob can be turned on. Each zone has a power regulator and a customizable timer.

Unusual design induction cooker

How to cook on an induction hob is described in detail in the instructions for its use. There are marked temperature conditions and power parameters required for a specific cooking process of a particular dish. For example, boiling water occurs at levels 7-9, extinguishing - 5 or 6.

Types of slabs

The household appliances market offers ovens of varying functionality and cost. Users can purchase both inexpensive induction cookers for the kitchen and multifunctional systems installed in cafes and restaurants.

The main types of this equipment include:

• compact tabletop induction cookers with one or more burners;
• built-in appliances or separate hobs;
• combined stoves - combine elements operating on the principle of magnetic induction and electric heating burners.

Combined induction-gas stove

When choosing a stove based on magnetic field energy, you should pay attention to the power capabilities and the number of modes. Intensive heating function allows you to cook food faster .

Infrared sensors control the maximum heating of the bottom of the pan and prevent food from burning: in my opinion, this function is necessary in the device.

It’s also worth thinking about the shape of the burner: it can be flat or recessed. The possibility of using dishes with different bottoms will depend on this. Multifunctional appliances such as induction hobs and ovens a large number burners will allow you to cook several dishes at the same time.

Specifications

Depending on the type and cost, electric induction furnaces have the following technical characteristics:

• maximum heating temperature is 60 degrees Celsius;
• power ranges from 50-3500 W;
• the number of adjustment modes varies from 12 to 20 depending on the type of device;
• devices are equipped with a touch panel;
• the heating element operates on the basis of induction;
• The device is equipped with a timer.

Like any equipment, this one is not immune to breakdowns, but finding spare parts for induction cookers is not difficult. In addition, people who understand the laws of physics can easily make an induction cooker with their own hands. However, remember that you should take on this matter only if you have necessary knowledge and experience.

Selecting cookware for an induction cooker

Many housewives are sure that they will have to buy all the cookware for the induction cooker again, since the existing one will not fit. This is not entirely true.

To put an induction hob into operation, you must use cookware that has ferromagnetic properties. Checking this is quite simple: you need to attach a magnet to the bottom. If it sticks, the pan is suitable for use on the stovetop.

Iron, enameled and cast iron pans have ferromagnetic properties. Glass, ceramic, porcelain and copper containers are not suitable for ovens that use magnetic field energy.

If there are no suitable pots and pans available, choosing cookware for induction cookers will not be difficult if you use a few tips:

• The bottom of the induction cookware must have a diameter of at least 12 cm to ensure optimal area contact with the surface of the stove;
• the thickness of the bottom of a grill pan for an induction cooker or other container must be at least 2 and no more than 6 mm;
• the bottom surface should be smooth, without bends;
• The symbol on the cookware for induction cookers, which looks like a horizontal spiral and indicates the use of ferromagnetic material, can help in choosing the right container.

There are many companies producing pots, frying pans, stewpans, fryers and even Turks for induction cookers. Therefore, buying them will not be difficult.

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If it is not possible to purchase a full set of special cookware, you can use an adapter for an induction cooker. It is a disk 2-3 mm thick with different diameters depending on the size of pots and pans. The principle of operation is as follows: the coil transfers heat to the adapter for the induction cooker, which, in turn, heats the cookware standing on it. When using such a device, it is not necessary to buy a special kettle for an induction cooker; you can easily use your favorite ceramic one.