The induction plate is a cooking surface for cooking, which remains cold until the tableware with a magnetic bottom will be put on it. It is absolutely safe and saves to save on electricity. How is it arranged and working induction cooker, Consider further.

How does the induction stove work and work?

The cooking surface is usually performed from glass ceramics or other dielectric and non-magnetic composite material. Under the surface of the induction plate there 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 through the inductor of inductance, an alternating (pulsating) magnetic field occurs. This field goes beyond the coil, including above the slab surface. If the stove turns out the material with magnetic properties (iron), the alternating magnetic field excites the current current in it. This current passing through the conductor is experiencing resistance to its movement than and heats the object on the stove.

This phenomenon (currents induced by a magnetic field in the material that fell into the action zone magnetic field), is called electromagnetic induction (the effect was opened by the British scientist Michael Faraday in 1831). Therefore, the plates whose work is based on this effect is called induction.

The circuit of the induction plate is presented below:

The frequency of oscillations of the magnetic field is from 20 to 60 kilohertz. The highest sound that can distinguish between an ordinary person - 16 kilohertz. The efficiency coefficient of the induction plate is very high - from 80% to 90% depending on the model. This means that getting the same dishes as on the usual plate, you will spend much less energy.

It should be noted that the surface of the plate during operation is heated not from the magnetic field, but only from the object on the stove. If you touch the slab during operation, the surface will be room temperature. Exception - area under pan (frying pan). This zone is heated from the bottom of the dishes. But if you remove the dishes, the heating will immediately stop (there is just nothing to bask), and the cooking surface will cool to the ambient temperature literally in a few seconds.

Induction plates are much safer any other - there is no likely to get a burn, carelessly putting a hand on the stove. Also reduced the likelihood of a fire - a rag or paper that fell on the cooking surface will never ignore.

Even north-resistant materials during contact with the stove do not miss and will not light up, including because even at high temperatures after removal kitchen utensils From the surface of its temperature very quickly falls. Therefore, a plastic bottle with a children's mixture or a disposable plate will never nourish the stove.

In each model of the induction furnace there is a built-in timer. With it, you can create both solely to adjust the mode of cooking, and simply limit the amount of energy spent on dishes heated. In many models, there is a "boiling control" function, that is, the thermal sensor determines when the dish reached a temperature of 100 degrees, the specified time gives to bother, after which the furnace is turned off.

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

• temperature for each burner (to choose);
• consumable power;
• clock;
• time cooking dishes on each burr.

When the furnace is disabled, the indicator will also display the appropriate information to the sensor so that you are not lost in guessing, which happened.

There are models of cooking surfaces, where part of the burdock is induction, and part are conventional electrical burners. All this is under the total glass-ceramic surface. If there are several induction burners, they can work as one, together warming up a large pan or a whole baking sheet, and the temperature is distributed along the bottom of the container evenly.

Viscable to see how the induction stove works, it is offered in the next roller:

Features of the induction plate

What features are noted with such a plate of the slab, select further:

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

It is still not worth approaching the top of the slab during work - the effect of a quickly fluctuated magnetic field on the human body is not well studied.

• The processability of the furnace is much higher than that of a conventional electrical or gas furnace. That is why induction furnaces are still more expensive.
• One of the main positive moments when working such a plate - there is absolutely no smell of Gary in your kitchen. On the electric stove heats a spiral, housing and grille (approximately the same with the gas stove), and dust, oil and food particles, which burn and highlight the corresponding "aroma" to all heated parts. And on the "induction" simply nothing to burn.
• Such furnaces are equipped with temperature sensors, clearly withstand the specified temperature mode. Thus, you can program the cooking process literally commemorated, which is impossible to achieve on a conventional gas or electric stove.
• Due to the fact that the energy is consumed solely to enhance and maintain the meal temperature, your kitchen retains a comfortable atmosphere. During cooking, you do not overcome heat and stool, you do not need to turn on the air conditioner.

• Managing most induction furnaces - sensory. A simple set of several buttons, however, gives you much more opportunities than electric or gas stove.
• The furnace can serve you sound signals. If you set it up in a certain way, it will "call" you when the oil will boil on the pan, or the kettle will cook whistle.
• Almost all induction furnaces are equipped with an additional emergency thermal sensor, follow the surface temperature. When the temperature is reached, for example, 250 degrees Celsius will automatically shut down. So you can not be afraid that you left the kettle on the plate turned on - smart electronics will force you when all the water is popping.
• Induction furnaces also differ in the fact that they support the specified temperature much more precisely than in gas or electric stoves. This is because due to the lack of temperature interference for the thermoelement plate from the flow of gas or the beans, its accuracy is much higher.
• It is possible to put kitchen towels on the surface right during cooking, so that the water and oil splashes do not even fall on the cooking surface;
• Even if food particles have fallen or shed on the stove, they will not be inlent and can be easily removed, because they will stop warm.
• If all the burners simultaneously put pots, frying pan and kettle, then the total capacity of the plate will be artificially reduced - in order to reduce the load on the electronics in the stove and on the wiring in your home. This is a programmed function. For example, the total capacity of 3 kilowatts plates. But if you use all the burners, only 2.5 kilowatta will be spent.

On the characteristics, pros and cons of induction plates, you can learn from the following video:

Connect the induction slab is better than a separate cable from the electrical shield so that there are no problems with the wiring. Grounding is an integral part of the proper induction panel.

Where to install?

A huge plus induction burner is that it can be embedded in almost any place on the surface of the kitchen countertop, just enough space. However, some points should be taken into account:

1. It is undesirable to be near such an oven metal pipes, corners or other conductive designs are not dangerous, but it can adversely affect the work of the furnace.
2. There should be enough space for ventilation, since the electronics inside the induction requires good cooling.
3. Do not be too compacted by the location of all kitchen units. The induction furnace allows you to save a lot of space, but it is not necessary to have it closer than 50 centimeters from the refrigerator, microwaves and other electrical appliances. It's not even in 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 is better to buy a special tool containing silicone. It will give your plate a refined brilliance and well-groomed look.

What kind of dishes to choose for cooking on the induction plate?

The induction furnace will simply not turn on and will not begin the warm-up process if the kitchen utensils put on it:

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

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

It should be understood that any materials containing ferromagnets can heal on the induction plate, even if the materials themselves are not magnetic. For example, stainless steel or cast iron does not have pronounced magnetic properties, but they still contain iron - the material that has given the name of the Ferromagnet's property. Therefore, the stainless steel, and the cast iron is perfectly warmed up under the influence of the vortex currents of the induction furnace.

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

They are usually made from the "white" cast iron.

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

For tanks with too small bottom (Turks, scenery) there are special iron coasters-circles that are perfectly hot on the induction furnace and transmit heat to small containers.

Ordinary iron enameled containers are also quite suitable, although if the bottom is thin and concave, they can publish unpleasant sounds. But due to the very rapid heating of the capacity, you will have to make these sounds for short.

In general, the main sign of suitability to increase the temperature from the oscillations of the magnetic field is: if the magnet is attracted to the dishes - such a tableware is suitable, if not attracted - it is not suitable.

Some unspecialized types of dishes can warm up unevenly. For example, the center of the frying pan can be hot, and the temperature at the walls will be in fifty degrees below. It is possible to fix it only to the replacement of dishes.

Another disadvantage of ordinary dishes is a damaged or loose bottom. The frying pan covered in the bottom of the layer of carbonate after the gas furnace, when used on the induction burner begins to publish unpleasant odors, sounds and even let smoke, now the temperature is not growing outside, but from the inside. In addition, the deformed bottom can scratch the plate surface.

Naturally, kitchen utensils from glass, ceramics, plastic, and other materials that do not contain metals are not suitable for induction furnaces. Also not fit copper, aluminum and other items of kitchen utensils from materials well conductive electricity. The fact is that for rapid heating, the magnetic fields requires that the conductor is bad. Then the vortex currents, experiencing large resistance, cause heating of the dishes, and from elevated temperatures the resistance increases even more.

What can not be done with an induction oven?

To independently do not cause problems in the work of such a cooking surface, it is worth considering the following restrictions:

• It is impossible to work with an induction slab by those who have a pacemaker built in, since the magnetic field can adversely affect the implant. At a distance of half the meter, the field is almost indistinguishable, but it is better not to risk.
• You can not allow contact credit cards, documents and other items with a magnetic field of induction plates. The same applies to mobile cards, mobile phones and other electronic devices.
• It is impossible to use aluminum foil - it is too warm under the influence of induction currents and can provoke fire. This also applies to foil packages - chocolate bars, candy, milk packages, other similar items, including decorative foil ribbons for gifts, balloons, and so on.

Why does not it work?

If the induction stove does not work at all, it is possible to find the cause of the breakage as follows:

1. Check the power cord. Most often, it is shifted at the housing of the plate either at the outlet. If, when moving the cord, contact, it appears, it disappears - the problem is localized, it is necessary to fix the cord.
2. Try to remove the plug and insert into another outlet - it is possible that it is in it.
3. Make sure that the plates on the back of the plate is pressed (not far from the power of the power cord). Sometimes children or pets are managed to click on it and turn off the furnace from the network.

If everything is fine outside, you have to open the worktop. At first, just inspect the stuffing of the plate visually - unnoticed by any clearly unusual places. Here we check:

• fuse;
• terminals and wire connections (you can pull the screws with pleasure, just for prevention);

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

After that, it remains to check the micro-controller and transistors through which the controller signals go. If the verification of 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 excess headache with the repair of nonsense, install a predetermine the protection device from high voltage and connect the equipment through it.

Video: Induction stove against gas and electric

In the following video, the practical way is detected, what type of plate is better:

Induction plates and surfaces are almost perfect cooking devices. They are safe, economical, beautiful, comfortable, compact, and are also adjustable in wide limits. The food is prepared and heated very quickly. So that she served for a long time, it is worth carefully approaching installation, operation and care.

In contact with

Kitchen plates have made a large path of evolution from those who have changing wood foci to gas and electrical cooking surfaces. Mass use of electric stove is due to maximum ecological, safety of use. Modern kitchen foci does not emit smoke, soot, equipped with elements of protection, safety and automation, have an attractive design, easily cleaned.

In the electric stove market, a wide selection of induction and electric warm panels. In fact, both types of plates are electric. Induction cooking panel differs from traditional electrical way Heating products. The usual electric stove uses a spiral or ribbon heating element, induction produces heat due to the electromagnetic processes and properties of the dishes itself for cooking. Both types of instruments have an attractive design, can be decorated in the form of a completely smooth ceramic, glass or glass-ceramic surface, resistant to pollution, the appearance of scratches. The cooking panel is easy to embed directly into the kitchen countertop or table.

Operating principle

The induction plate is based on its design, the high-frequency generator and induction coil contains. The generator operates at frequencies of about 20-60 kHz and is connected to an induction coil. High frequency currents create a powerful alternating magnetic field around the coil. When a magnetic conductor gets into an alternating magnetic field, the vortex currents (FUOCO), causing its heating, are supplied. In this case, a metal frying pan or a saucepan, installed on the plate of the plate.

The work surface of the plate does not heat up, since it is made of non-conducting a non-magnetic material. However, the temperature of the working surface during operation is still rising. This is due to contact with preheated kitchenware.

The utensils suitable for use with induction plates should contain, or be made of ferromagnetic material: stainless or enameled steel, cast iron. Glass, ceramics, aluminum and copper in pure form cannot be heated in this way. In order to ensure the possibility of using dishes from non-magnetic materials, in the bottom of the pan and the saucepan are embedded with a disc from ferromagnet.

The work of the induction plate is possible only if the dishes installed on the burner suitable type and dimensions. If the bottom area turns out to be too small or from the unsuitable material, the device will not turn on.

Due to the direct transmission of energy, the heating process occurs very quickly, irregularly, while the efficiency reaches 90%.

Traditional electric stove It works from the heating element of the resistive type. It consists of electric wire or ribbon spiral with high resistivity. Electricity, passing through a conductor with high resistance, causes its heating. Exhausted thermal energy Heats the dishes at the expense of direct infrared radiation and direct heat transfer at the place of contact of the dishes with the preheated working surface of the panel. That is, the spiral heats the surface of the plate, which, in turn, heats the dishes. Due to the presence of a heated surface, due to additional heat dissipation, efficiency coefficient ordinary tile It is about 70%.

Advantages and disadvantages

The main advantages of induction slabs are considered:

• high efficiency;
• low thermal inertia;
• lack of heating of the working surface;
• disconnecting the heating in the absence or removal of dishes from the stove;
• a smaller tendency to the formation of difficult pollution.

High energy efficiency, efficiency of about 90% and low thermal inertia is achieved due to the fact that the energy is consumed directly on the heating of the dishes, without spending on heating the working surface of the cooking panel. The decrease in thermal inertia means that heating and cooling begins immediately after turning on or off the plate. The low temperature of the working surface reduces the likelihood of the formation of difficult contaminants, burning.

The disadvantages are:

• the complexity of the device;
• dependence on the quality of the power supply;
• possible interference with the power supply;
• the need to apply special dishes.

Communication problems may arise in violations of the installation rules or when using products of dubious origin.

Traditional electric stoves are simpler devices. They are reliable and unpretentious to the quality of the supply network.

Advantages:

• work with dishes of any type;
• simplicity of design;
• low cost.

Disadvantages:

• high thermal inertia;
• high temperature of the work surface;
• The efficiency is lower than that of induction models.

What boiler to choose

The model range of both types includes embedded and separately standing models, with a built-in oven and without it. The number of burners and the design of cooking surfaces is as similar. The only advantage of traditional plates is lower cost, compared to induction.

By combustion qualities, induction stove has an advantage over traditional electric stove, due to high energy efficiency. Modern models Equipped with a set of functions that make it possible to simplify as much as possible and automate cooking processes. The restriction associated with the use of special dishes is insignificantly, as suitable utensils are available in a wide range. With a somewhat higher initial price, reduced electricity consumption quickly compensates for the cost difference with the traditional stove.

Pros and disadvantages of induction plates: video

A person seeks to surround his life of the best technique. Electric and inductive cooking panels are comfortable and fit well into the kitchen design. Which of them are better to perform functions than different, we will understand.

The nutrition of both types of heaters is carried out from the AC network, but the principle of action is different. Electrical burners can be on the surface and inside the stove. In this case, the helix, ribbons or halogen tubes warm the contact surface and transmit heat to the dishes.

The induction coil is part of the contour in which the electromagnetic field is guided. The second element becomes the bottom of the dishes with magnetic properties. The pair is valid only in close contact, forming vortex currents, heating the contents of the pan. The contact site does not heat up.

Other options depend on different principles:

• preparation rate of dishes;
• efficiency of the process;
• requirements for dishes and compatibility with other kitchen electrical appliances;
• safety.

What cooking panels are better, there is no unambiguous answer. The advantages and disadvantages have electrical and induction plates on the glass-ceramic surface.

Rating of woor panels of electric embedded and induction

To identify the best products from the whole mass and offer them to the buyer, great responsibility. Electric cooking panels appearance They differ little from induction, but it is impossible to put them in one row. These are different tools, which is better, solves the buyer, choosing the goods.

Exploring electrical cooking panels, we take into account feedback, product demand, manufacturer rating. Expertise technical parameters, safety, aesthetic, and special conditions, allows you to choose best models And recommend them with a guarantee of reliability.

№	Model	Characteristics, advantages	Price p from ...
1	ILVE V395X.	The electric cooking panel with a glass-ceramic coating for installation of 5 konfork has a size of 6x90x52 cm, black in the frame of their stainless steel. The edging will prevent the spreading of the fluid, together with the beautiful swivel switches will add grace. There is a two-circuit heater and from a hub with an oval heat zone. Only Hi Light elements are used. There is a residual heat indicator. The total energy consumption is 7.8 kW.	72 420
2	Bosch PKM875 DP1D.	The cooking panel for a large family measuring 81.6x52.7 is equipped with rapid heating hub. 3 2-hontuatural burners are used, 1 with an expanding oval zone. Control slider, sensor switches. Includes a sound timer, panel lock, residual heat indicator and shutdown timer. German quality components and assembly.	46 220
3	Bosch PKM75	The cooking panel with 4 ceramic burners is suitable for different bottoms of the dishes. You can use the usual 14.5 cm heater, you can also have a small and large dual-circuit burner, one of them has an oval heating zone. Managing sensory, sliders, the panel is located in front. Provided: 17 power steps, there are functions of ultra-fast heating, maintain heat, short stop. Safety lock: lock from children, display of residual heat, protective shutdown. Power consumption of 7.8 kW. Used glass ceramics Schott Ceram black. Manufacturer Germany.	26 320
4	ELECTROLUX EHF 96547 FK	The manufacturer in the black glass ceramic panel placed 4 options for heaters with which any dishes are located on the surface size of 59x52 cm. Ceramic honest heating hills, 2x14.5 cm, one three-kinnaya, one with an oval heating zone. Energy consumed 7.1 kW. Touch switches, button control. Providing: timer, panel blocking, short-term pause, residual heat indicator and protective shutdown.	17 064
5	ElectronicsDeluxe 595204.01 EVS.	Available by price, model of the cooking ceramic panel with 4 burners is popular. In the kit 2-hontuatural hardware and express, sensory control of the buttons, there is a timer with a beep, protection against children and the residual heat indicator. Panel size 6x59x52 cm, power consumption 7.2 kW. Users rated the quality of Japanese glass-ceramic, Russian assembly and lower protective casing. Very sensitive sensors, sometimes it interferes.	12 290
6	Electrolux EHF 6232 iOK	The three-constructor cooking panel in size (3.8x59x52 cm) is the same as full of 4 heaters. But you can put large pots on it. 9 smooth power is used, one of the burners has 3 heating zones. No timer, protection from children, lock buttons. There is a protective disconnection. Produced in Romania. Warranty period 1 year.	16 490
7	Kaiser KCT 6433 F	The cooking panel on 3 burners has a wonderful design. The size of 4.9x59-52 cm is represented in the frame of silver metal, a beautiful logo, a black high-quality surface. A three-finished hardware is used, and two with rapid heating. Power consumption 5.7 kW. Control sensory. There is a timer, a panel lock button, a residual heat indicator and a protective shutdown. Shockproof ceramics, wear-resistant graphics.	22 130
8	Gorenje ECT 310 CSC	The two-konturocent cooking surface of black color, the domino type can be used as an independent or being built into the worktop. Control button, there is protection against children, the residual heat indicator, the function of recognition of the dishes. Panel size 5x30x51 cm, power consumption 3 kW.	9 493
9	Lex EVH 320 BL	On the black mirror surface is almost indistinguishable markings of a large and low burner with fast heating. No buttons and switches, control sensory. There is protection against children and a residual heat indicator, timer. Reviews are positive.	5 980

Induction cooking panels require greater network power. Comparison factors are the number and shape of the burners, their placement and method of control. Is there a temperature maintenance zone, noise level during operation. It is important to take into account the magnitude of the electromagnetic radiation, blocking the operation at a random spoilment of the fluid and the possibility of a deferred launch.

№	Model	Characteristics, advantages	Price p from ...
1	Asko Hi 1994g.	The independent panel of black glass ceramics, equipped with 5 induction burners consumes 11.1 kW of energy. The size of the 4.3x90x52 panel. Cm. Used 2 oval mold burners. Control Touch, each button corresponds to a separate burner. There are timers and all types of protection. Users note the quality of the surface, the rapid feedback on the teams, believe the product corresponds to the price.	129 900
2	Kaiser KCT 6395 I ELFEM	The elegant glass-ceramic beige panel in the steel bronze color frame and the golden lines of inscriptions and markup, in the Empire style, will decorate any kitchen. On the surface 5x58x53,5 cm 4 induction burners are placed, 2 of them have the POWER function. In stock Timer and indicator of residual heat. There is a panel lock button and zo. Rated power of the device 6.5 kW. Manufacturer Germany.	36 480
3	Bosch Pie631 FB1E.	On the black mirror surface of the glass-ceramic, a cross-marking of a cross is applied to the center of the installation of the dishes with ferromagnetic properties of the bottom. Panel size 59.2x52.2 cm, power consumption 7.4 kW (3.1 + 1.4 + 1.8 + 2.2), excluding power increase in PowerBoost mode. Control sensory. A timer is used with an indication, dishware recognition feature. There is a system of protection against children and protective shutdown.	24 250
4	Teka IRF 644.	Induction burners embedded in the surface can work individually or create 2 heating zones using the Flex and Synchro flexibility option on the surface, 5x60x511 cm. At the same time, the rated power of 6.4 kW. This mode expands the heating zones by 30%, connecting them. The glass-ceramic surface has bevelled polished edges. Control Touch, there is a display, timer with a beep, indication of residual heat. There is a lock from children and automatic shutdown. Production in Turkey. Warranty period 24 months.	32 690
5	Hansa Bhi 68608.	Black glass ceramics, beveled and ground faces and only markup outputs that it is not just a glass surface, but a full-fledged induction cooking panel with 4 burners. Two of them are combined into an oval zone of heating, thanks to the function of the bridge. Each zone is controlled separately by the timer. You can make a product bookmark, set the temperature and cooking time and do your affairs. The residual heat indicator is also four-segment. Use the panel lock button and protective shutdown. Power consumption 7.4 kW.	21 900
6	TEKA IB 6031.	Only three induction burners are located on the glass-ceramic of the model under consideration. But all of them are different cross section, one dualket. The 60x51 panel allows you to place the heaters are spacious. Control Touch, button. There is a timer and a lock button, a residual heat indicator and a protective shutdown. There is a rating control function, it adjusts the energy distribution between the burners. You can set the timer and the cooking time. The mirror surface is processed so that the fingerprints remain. Turkey production. Warranty not 24 months.	32 000
7	Maunfeld MVI45.3Hz. 3BT WH.	The model is made of a white ceramic composite with a polished surface and beveled edges. To preserve the decorativeness of the glass ceramics Eurakera uses an additional technological layer. In the housing there are 3 induction burners. Panel compact, 4.5x45x51 cm, power consumption 5.8 kW. Functionality: 10 levels of heating, burners with boosters, circles diameter 2x17.5; 21.5 cm. It is used for each burr your timer. Locks from children, with a wet surface, incorrect or empty dishes. Produced in France.	40 940
8	FRANKE FHFB 302 2I T	IN close kitchen Or a double-circuit glass-ceramic panel is suitable for combining, not inferior to large plates. Size of the surface 32x51 cm, connection power of 4.1 kW. The independent Domino panel with beveled edges looks stylish. Functionality: 2 Induction burners have 9 power modes, determine the presence of dishes, automatically selects the heating width, the intensive heating option is used. In stock All security systems: protection against children, surface lock, centralized shutdown Heating indicator. Production in Italy. Warranty 12 months.	28 103
9	Kitchenaid Khyd2 38510.	There are only two induction burners, but in a stylish frame. The cooking surface made of glass ceramics is extensive, 38-51 cm, large square cooking areas are placed diagonally. The panel and display are in a wide silver stainless steel case, with a special coating. There is a timer, 9 power modes and all systems of safe operation. The advantage of the model in an easy combination of style with another household appliance premium class.	110 000

Induction surfaces are much more expensive than electric, in view of a more complex heating circuit.

Advantages and disadvantages of cooking and electrical panels

We define the heating rate and the ability to control the process. Induction method faster. The boiling of the liter of water occurs in 2-3 minutes, the contact place is heated to 60 degrees. The current electric thermoelement will boil in 10 minutes, plus the time to warm the burner to 400 degrees.

The dishes for both types of plates are needed tightly adjacent, eliminated aluminum and copper for glass-ceramic surfaces. But for an induction furnace, you need potatoes with thick bottoms, cast iron, stainless steel or enameled, better, special. The contact surface must be greater than 12 cm in diameter.

Care of the glass-ceramic surface electric stove more difficult. Cleaning with a special tool, means. The sweet product that fell on the hot surface is removed immediately. The frozen drop creates sinks in the surface. The dishes should have a dry bottom. The induction surface is heated slightly, the prigar does not happen, cleaning does not cause difficulties.

Compatibility with other devices is important. The induction furnace is not placed next to the microwave, washing or dishwasher. The refrigerator is not a place near any hot surfaces.

The price of the electrical cooking panel of glass ceramics is significantly lower than induction, but the efficiency of 90% reduces the cost of operation.

The choice of electrical or induction panel depends on many factors. If cooking speed, safety and lightweight cleaning are important for you, choose induction. Financial component in priority buy - electrical glass ceramics. It will be a stylish modern building.

Video

We offer to watch a video about the best induction cooking panel 2017-2018, a rating leader, from the company Electrolux.

And we have

Despite the abundance of information, buyers household appliances still many erroneous ideas and prejudices that sometimes interfere with it right choice And enjoy all the functions and capabilities that modern appliances provides.

First of all, the experts decided to dispel doubts about buying induction (induction cooking panels). This technology has already won Europe, but still remains low-popular in Russia.

Myth number 1: Induction is not safe for health.

During the operation of the induction, not glass-ceramic heats up, but the dishes, which then transmits the heat of the surface. In ordinary plates there is a belt heating element Hi Light, and in induction its place is occupied by an electromagnetic coil, which generates heat in the dishes itself due to the action of an electromagnetic field. However, it disappears as soon as the dishes raise at least a centimeter from the surface.

To confirm the safety of the slab, an experiment was carried out comparing the level of voltage of the magnetic field of induction and a conventional hair dryer. According to the test results, the hair dryer was 2000 mkl, and the cooking surface is only 22 mkl (91 times less!). Such a magnetic field cannot damage human health.

Myth number 2: When buying induction will have to change all the dishes.

This myth is exactly so many years as there are induction cooking surfaces on the household appliances market in Russia. Many of those who have acquired an induction cooking surface, and the concept did not have that for example, their old enameled disheswhich is 15-20 years, has ferromagnetic properties and is suitable for induction hob. But how do not remember the story about the aluminum dishes and the hostess, who threw it, without thinking that the bottom of such dishes could be from another ferromagnetic material and can it be suitable for the conditions of preparation on the induction cooking surface?

This myth is very easy to refute. In order not to throw out all old disheswhere you are accustomed to cook, you need to check it out for ferromagnetic properties. It is done very simple: remove the magnet from the refrigerator and attach it to the bottom of the dishes outside. If the magnet "adhesive", then a pan or a pan are suitable for cooking "on induction".

Myth number 3: Induction is heated as a conventional glass-ceramic stove.

One of the most common myths, although the induction cooking surface was created so that the glass-ceramic was not warmed up to high temperatures, and the dish is still prepared. When destroying the first myth, it was found that when the induction is working, the dishes are heated, and not the surface. Ensure that the induction is much colder than glass ceramics, it is possible using ice: just put it on the surface. The ice melts is much slower than on the ordinary plate. And this means that culinary masterpieces no longer threatens the burning.

Myth number 4: Any metal object that fell to a working induction will be very hot.

Some induction surfaces have minimal requirements for the diameter of the dishes - 8 cm. If the diameter is lower, or the total heating area will be less, then the cooking surface will not turn on. It is also worth noting that if the dishes are not suitable for use, it will not be heated. And some induction cooking surfaces have a sensor: they do not turn on without dishes - as, however, both in children if they decide to push the new "machine" buttons.

Myth number 5: Induction can not be installed above the ovens, dishwashers and washing machines and other devices with metal surfaces.

Indeed, electromagnetic coils are located in parallel with respect to the tabletop. And the theoretically, the magnetic field should act as on the items that are above the cooking surface and under it. But there are manufacturers of cooking surfaces that took care of it. When creating, developers used a special insulating magnetic "heat sink". Thus, the technique that stands near induction, nothing threatens.

Myth number 6: Road induction slabs.

This myth is easily refuted, it is only worth studying the market. According to statistics, for 2012 42% of consumers in Europe chose induction technology Heating. On the Russian market you can find induction cooking panels from 11 thousand rubles. As a result, the difference with traditional glass-ceramic panels is small.

Discussion

Studies only confirm the harm of magnetic fields (in microwave furnaces, from induction plates, etc.) "After irradiation, radiation signals of different shapes appear in samples, of various amplitudes with the same dose of irradiation and differently" superimposed "to the original signal. Based on this, it can be assumed that the starting materials initially contain a slight amount of free radicals. Under the influence of electromagnetic irradiation in samples, the amount of this kind of paramagnetic centers increases or new ones are formed. The concentration of paramagnetic centers or free radicals is directly proportional to the time and (or) power of exposure. " Russian language: the accumulation of free radicals in the body with food, modified by magnetic waves causes cancer tumors.

12/14/2018 09:50:19, Pro

induction taxis! Tolko will get used to a little - and this is a buzz, the plate is completely disliked at all. It was an induction inductive indesitus to the wedding, I thought I would never get used, but no, I adapted very quickly, and now I only receive pleasure.

We also use a hotpoint, I can say that the bill for electricity has not changed much, but the fact that the dishes are needed special, so we are already accustomed to this, bought a sufficient number of desired tanks and now we can easily use our panel

what I like my induction indie, so it's that now even in not the most successful dishes, neither porridge nor the scrambled eggs! and the water boats, on the contrary, faster

we have been using induction for almost two years, on the bills for electricity, I do not notice that it is much as you say "eats", maybe it depends on the model and the manufacturer? I have a hot-trip model, by the way, which I am very pleased, very convenient to use and with cleaning no problems

06/24/2017 12:23:19, Mare

Hello everyone! I want to say a few words about the economy of induction plates. I myself have such a plate of Maxwell. The fact is that such plates in different modes work in different ways. In this case, it works as follows - at temperatures of 180 and 220 degrees it works constantly without disconnecting, and at temperatures 120, 140 and 160 it works interrupted for a small amount of time and the less temperature is the greater the larger in time. Thus, including and disconnecting, energy savings occurs. And the smaller the temperature the greater this savings. The maximum consumption of such plates is 2,000 watts per hour, but due to the fact that there is a periodic shutdown, the saving of minimum is 2 times. The disconnection-inclusion on the work of the plate does not negatively affect, but there is a lot of positive from it. For example, you never run away milk, because during a trip, and the cycle lasts from 5 seconds and 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, then the dishes are not burning outside and therefore does not require much care and remains like new. Highly recommend. I myself use for more than two years and I have no complaints.

02/17/2016 12:33:42, kae1972

I told me a familiar about the induction slab, however, in this article, nothing is said about saving electricity. He argued to me about savings, and I read in nete how much she "eats". I do not remember the name, but there is a small type of one-component of SENCOR and FIRST 2000 W and higher. The same 2 kilowa. I now have a gas 2-comfort, but the gas is crucible 50l. Bono is enough for a long time. I will still search for articles about these miracle plates. For the price they are not expensive from 30 with something and above, depending on the "welcomes". For those electricity in our Latvia are not very cheap. In my kitchen, the boiler 80 liter hangs, warm the water, too, "eats".

Comment Article "Induction stove: 6 myths - and the whole truth"

electric or induction plate. Which plate is better to buy electrical or now there is a electric cooking panel, but it lives the last day. The principle of operation is magnetic coils that heat the dishes, or rather, its magnetic bottom.

Discussion

Here, just do not believe the Rosskaznam about "change all the dishes." I have ancient Yugoslav pans enameled, bought in the 80s, suitable! Not to mention modern dishes.

Definitely induction! I decided to save and bought an electric one for the cottage. Now Gorky cry: (Heaven and Earth: (

Section: Kitchen plates and oven. Tell us about your induction cooking panel ... I was covered with Bosch, worked for 15 years. The familiar tried some unknown brand panel, so it is very rudely adjustable. Pancakes are burning, they are not familiar.

Discussion

I have an AEG combined, I use it since 2011 - I am very pleased, but I have a German assembly.

Siemens covered in 6 years. Half plates do not work. Offered repairs for 12 thousand. I refused.
While these 2 work, surpassed. Then I buy the most cheap.
Siemens do not recommend.

Section: Home Improvement (Orester for Induction Plate). Induction cooker and Soviet type nut. Since childhood, part of the New Year's table in our family - nuts with a filling of boiled condescelinka and walnuts. We used such a nutrition, the stove was gas.

Plate induction electrolyks, on the cooking panel Touch buttons. And I am a fat gas oven. I have all the principles of my cooking with the electricity. Induction stove: 6 myths - and the whole truth. Question to those who have moved to induction ...

Discussion

As for the connection - cuts off and swells the pipe forces by Mosgaz, if you are in Moscow. It is necessary to coordinate as a reorganization in MGI. Previously, it was precisely the induction of the two-door coordinated without any problems, that is, the use for her did not require. Now I do not know, maybe the same.

officially turned off gas
rejoice in induction

Zhu-ZHA that for induction cooking surface need special metal dishes. However, the word "special" should not scare anyone. It should be just dishes with ferromagnetic properties.

Discussion

Normal enameled (Czech me), stainless steel from Ikea (the one that is more expensive)

Induction is much more convenient! This is just another level of comfort.
We bought a year and a half ago Ague, then changed to NEFF. The latter is much more convenient to control (the joystick, he is not afraid of wet hands and switching occurs significantly faster), and he has a Power mode on all the burners (Ag was only on the closest).

For those who like to argue about the quality of technology :))) I will emphasize:
i am not a brand now comparing (better worse), but I describe some of the characteristics of models that provide comfort of use. Maybe someone will come in handy. :)

Induction cooking panel. Kitchen plates and oven. Household and computer equipment. Section: Dishes (Kazan for Induction Plate Advise). Pans for induction plates. Tell me pliz, has anyone in procurement? Or on the friend. Sites ... what is better ...

Electric stove with inducers. The principle of heating. Appliances. Economy. Electric stove with inducers. The principle of heating. Where to find information on the principle of heating the electric furnace glass-ceramic? They have different principles of work.

Discussion

Heat from the heaters enters working area The plates (to the burners) are pretty quickly, as the glass ceramics transfers the heat almost idleness. But this property is not demanded if the most advanced heaters are applied - induction. The operation of heaters of this type is based on the use of electromagnetic field energy. It creates a coil of inductance, located under the glass-ceramic surface. The electromagnetic field easily passes through the glass ceramics and generates vortex currents in the bottom of the metal dishes. As a result, the dishes quickly heats up, but at the same time there is practically no heat loss, because Currents do not pass along the glass-ceramic surface. However, this does not mean that it is recommended to touch her hands, it still heats up - from hot dishes.

The induction burner free from the dishes remains cold even when it is turned on, because it is not heated, and metal items on it. However, if you forgot the plug or spoon on the plate, do not be afraid to burn - they will remain cold. Heating of any items whose diameter is less than 12 cm, blocks a special detector.

Induction burners have the widest range of heating power (from 50 to 2800 W), which can be smoothly changed due to the maximum possible number of adjustments (they are numbered 12 - 14, while in the korphogus of other types, this number usually does not exceed 6 - 9). On induction burners, you can not only cook and boil, but also to produce a so-called tomression (cooking on a very small fire for a long time) by setting the minimum power level. On the contrary, at the maximum power level, the temperature rises so quickly that the water boils twice as fast as on the gas stove.

So glass ceramics are you interested in or induction stove?

When choosing a kitchen plate, the question will inevitably arise, which plate is better electrical or induction? If we know about the electric stamps if not all, then a lot, then about the features of the operation of induction plates, for most potential users, nothing is known. Therefore, I will limit the analysis of the properties of the induction, and the reader will make a comparison itself and will come to certain conclusions.

The ambiguous properties of the induction slab cause contradictory reviews.

Speaking about the advantages and disadvantages of induction plates (IP), they exaggerate some and underestimate others. Focusing on dubious achievements, with a silence of truly important problems arising during operation. For the listing of numerous advantages forgotten the necessary conditions Preparation of delicious food. Single-mounted induction stove is the cheapest option.

A whole set of contradictory qualities is misled, strangely present in one device. Economic power consumption is adjacent to the high cost of the product. Possible harm from electromagnetic radiation is compensated by the fact that it is impossible to burn the cooking surface. The speed flows into the mode of the resembling geyser.

What is the difference between induction stove from electrical

First of all in the consumption of electricity. IP really save on electricity. See description real example in the article. This is achieved at the expense of high efficiency (90%).

Speed

Many write about their speed. Lowning water boiling. Indeed, everything is correct. Water in an electric fuel with a capacity of 1500 watts is boiled 3.08 minutes. On the induction with a capacity of 2000 W, the same amount of water (one liter) is boiled 2.23 minutes. But buying cheap household appliances for a minute savings, dubious dignity. As an absolute record holder, I can offer a homemade boiler, placed on two phases.

They can not burn

Another advantage of IP. Again everything is correct. The surface is heated only at the expense of the dishes and does not exceed 60 degrees. I read the alien positive feedback, it would have a sustained view that earthlings with pathological stubbornness are thrown into hot surfaces and only the invention of induction plates saved humanity from this attack. In everyday life, they are about the fact that it is on the stove.

The problem of working at low power

I think that not everyone uses a cooking surface, whatever system it is either exclusively for dumplings or products fast cooking. Surely many prepare delicious, homemade foods close to us national Kitchens. The technology of cooking acquaintances and favorite dishes involves continuous boiling with minimal intensity, and just with the continuity of the IP there are problems. Although everything looks good. The stove warms the installed dishes to the displayed temperature value, will turn off, and when the temperature drops slightly, it turns on again. Here is such, intermittent boiling, resembling a geyser.

Induction slabs have problems when working at low power.

IP does not support the process of heat treatment, which we call "Tomy". A special way to extinguish products that can give meats, fish, vegetables special, unique taste. To sacrifice loss of shades of taste, for the sake of saving on electricity consumption, not many want.

There are models high-class In which complex control schemes are applied, capable of working on low capacities, but such devices are very expensive. For example: BERTAZZONI X90 IND MFE X costs 525558 rubles.

There is another extreme. Focusing on insignificant negative consequences from the use of IP.

Produced noise

Indeed, PI when working at low power goes to lower frequencies (20 kHz). The sounds published at the same time some people are able to hear, but I doubt their melodiousness. The playing of the microwave the same can not be called pleasant for the ear, but it does not confuse anyone.

Are induction plates harmful

We are talking about the possible negative effect of electromagnetic radiation. The theme is quite seamless. It periodically pops up when applying new appointments or type. So, it was with cell phones and with microwave oven. It is uniquely to prove or refute the presence of possible harm, from electromagnetic radiation, scientists could not. We will continue to treat this problem with restrained caution. However, nothing else remains.

How much induction plates cost

To say cheap or expensive, it means nothing to say. Evaluate the cost of the issue will help comparison tablerepresenting induction and resistive models in each separate constructive segment.

Constructive features	Inductive. Brand, model.	Price. rub.	Classic, resistive.	Price
Separately standing, electrophovka, four-metering with minimum options	Hansa FCIW53800.	28907	Hansa Fcew53001.	10650
	Hansa. FCIW53200.	26581	Flama AE1403W	6479
Separately with a specific set of options	AEG 47755IQ-MN	50200	Bosch HCE745853r.	45211
	AEG 47036iu-Mn	64000	Gorenje EC55335AW.	28059
Desktop having one heating zone	Haus Muller HM-453	2350	Supra HS-110	850
	Great Rivers Saga-2	1490	Ricci JDL-H20B9	2209
Built-in cooking panels	ELECTROLUX EHH 56240 IK	16999	ELECTROLUX EHF 96547 XK	16999
	Hansa Bhi 68014.	12999	SAMSUNG C 61 R1CAMST	14999

The cost of a separate induction plate causes bewilderment.

If the cost of panels with various heating systems is quite comparable, then a large difference for separately standing designs, it is difficult to explain.

The main causes of breakdown

• Violation of the rules of operation. In passport-instructions of each device, it is not for nothing that the minimum diameter of the applicable dishes is specified. Of course, the sensor will also see a smaller size, but the less the diameter of the dishes, the diameter of the inductor, the stronger the power transistors are heated. If this is a one-time case, then it does not matter, but the constant extreme exploitation will not withstand any device.
• Running assembly. Non-optimal location of parts, loose compounds, poor quality compound. Mass causes. The results of the assembly cruise can manifest itself after quite a long time (1-3 years).
• Using a poor-quality element base. This traditionally sin Chinese friends. The use of components of incomprehensible nominal and origin, printed circuit board With peeling tracks, it does not contribute to long and stable work.

The microcontroller is one of the expensive parts of induction plates.

In the induction there is something to break. The worst scenario breakdown, the output of the microcontroller. The cost of the part is small, but it still needs to be found and flashing. Skipping something, nickname on the system board, will not be in service centers, there simply change the electronic control unit to another, optionally a new one. It will cost 50-80% of the cost of the product. For such an approach to repair, other fees are in charge of certain functions.

But more often cut the part of the power unit. Fuse, rectifier bridge, weekend transistors. Replacing these elements is not as cost.

Best manufacturers

Compound the rating of the "best", the case is subjective and based on personal experience. My list of the best lined up in the following order: AEG, Bosch, Siemens. Other manufacturers: Philips, Zannussi, Electrolux, Hansa, will not get risked better.

Is it worth buying sip

Rumors about the dangers of induction plates are too exaggerated.

The question sounded like or induction or nothing. This question is incorrect. Ideal modern kitchen must be equipped with appliances of different types Including IP. In real life, you have to proceed from: financial opportunities, kitchen area, taste preferences of households, healthy desire to save on electricity consumption, sometimes on the need for quick preparation. None of the existing cooking panels are capable of implementing everything, often contradictory, requirements. Each type has its own advantages and disadvantages. The choice depends on your taste preferences and economic opportunities.