Electric hob how to use. Instructions for use of the induction cooker (hob)

Despite the abundance of information, buyers household appliances there are still many misconceptions and prejudices that sometimes prevent them from making right choice and enjoy all the features and capabilities that modern technology provides.

First of all, the experts decided to dispel doubts about buying induction (induction hobs). This technology has already conquered Europe, but still remains unpopular in Russia.

Myth #1: Induction is not healthy.

During induction, it is not the glass-ceramic that is heated, but the dishes, which then transfer heat to the surface. In conventional plates there is a tape heating element Hi Light, and in induction, its place is occupied by an electromagnetic coil, which generates heat in the cookware itself due to the action of an electromagnetic field. However, it disappears as soon as the dishes are raised at least a centimeter from the surface.

To confirm the safety of the stove, an experiment was conducted comparing the voltage level of the magnetic field of induction and a conventional hair dryer. According to the results of testing with a hair dryer this indicator amounted to 2000 μT, and at the hob - only 22 μT (91 times less!). Such a magnetic field cannot harm human health.

Myth number 2: when buying induction, you will have to change all the dishes.

This myth is exactly as old as there are induction hobs on the home appliances market in Russia. Many of those who have 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. But how can one not remember the story about aluminum cookware and the hostess who threw it away without thinking that the bottom of such cookware could be from a different ferromagnetic material and it could fit the cooking conditions on an induction hob?

This myth is very easy to disprove. In order not to throw out all the old dishes on which you are used to cooking, you need to check its bottom for ferromagnetic properties. This is done very simply: remove the magnet from the refrigerator and attach it to the bottom of the dish from the outside. If the magnet sticks, then the pot or pan is suitable for induction cooking.

Myth #3: Induction heats up like a regular glass-ceramic stove.

One of the most common myths, although the induction hob was created to prevent the glass ceramic from heating up to high temperatures but the dish was still cooking. When the first myth was destroyed, it was found that during the operation of induction, the dishes are heated, and not the surface. To make sure that induction is much colder than glass-ceramic, you can use ice: just put it on the surface. The ice will melt much more slowly than on conventional stove. And this means that culinary masterpieces are no longer in danger of burning.

Myth No. 4: Any metal object that gets on a working induction will get very hot.

Some induction hobs have a minimum diameter requirement of 8 cm. If the diameter is lower, or total area If there is less heat, the hob will not turn on. It is also worth noting that if the dishes are not suitable for use, then they will not heat up. And some induction hobs have a sensor: without dishes, they do not turn on - as, indeed, in children, if they decide to press the buttons of the new "machine".

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

Indeed, the electromagnetic coils are parallel to the table top. And theoretically, the magnetic field should act both on objects located above the hob and below it. But there are cooktop manufacturers who have taken care of this. When creating them, the developers used a special insulating magnetic "heat sink". Thus, technology standing near induction is not in danger.

Myth #6: Induction cookers are expensive.

This myth is easy to disprove, one has only to study the market. According to statistics, in 2012, 42% of consumers in Europe chose induction heating technology. On the Russian market you can find induction hobs from 11 thousand rubles. As a result, the difference with traditional glass-ceramic panels is small.

Currently, instead of a standard gas or electric stove, many people install a hob in the kitchen, which, depending on the design, can be gas, electric or combined. In order for the hob of a new hob to serve for a long time, it is necessary to clean it thoroughly and regularly. When sanitizing and washing the cooking surface, you will need detergent and a special sponge or washcloth. The detergent is chosen depending on the material from which the panel is made. Now hobs are produced from the following materials:

• glass ceramics
• stainless steel
• enamelled steel
• ceramic surface

The glass-ceramic hob is brittle and the coarse abrasive particles contained in some cleaning agents can scratch it. Therefore, you should choose a special cleaning agent, as a cleaner for glass ceramics, glass cleaner is ideal. It is advisable to remove stains from jams, syrups from the surface before they have time to harden, otherwise it will be much more difficult to scrape them off.

The enamelled surface is easily cleaned with a soft sponge dampened with a soapy solution of a special detergent. Such a tool will easily help to remove not only grease stains, but also stubborn limescale. In addition, after surface treatment with such a composition, a thin layer of a protective film remains, which prevents the growth of the fat layer.

Proper use of the hob

1. do not use steel wool or a brush to clean the hobs, these tools can damage the surface.
2. do not wipe the panel with a sponge soaked in normal dish detergent, as particles of grease or detergent may remain on the surface and burn when heated, leaving stains.
3. you should never start cleaning the surface before it has completely cooled down.
4. do not use stain removers and solutions that are not intended for cleaning hobs to clean the panel.

The best option for caring for the hob is a special detergent, which is always on sale. With it, you can quickly and effectively clean the surface of dirt. It is best to start cleaning the surface by removing dried food particles with a special plastic or metal scraper. Then wipe the surface with a soft cotton cloth dampened special means and then wipe dry with a clean, dry flannel.

Most The best way to keep the hob in perfect condition for a long time is to clean it immediately after cooking has been completed. Of course, before you start cleaning, you must allow the stove to cool completely. This approach is good, first of all, because fatty heels and smudges do not have time to dry in a short period of time, so they can be easily and quickly removed.

Each kitchen is equipped with a stove used for cooking. There are several varieties of such plates today. These are gas, electric stoves, as well as induction panels. Each person has his own opinion about the advantages and disadvantages of these plates. We will see and analyze how the induction hob works, the pros and cons of such a device, the features of its operation in an ordinary kitchen.

To understand the difference in the functioning of a conventional electric stove and an induction hob, let's make a small comparison between them.

Majority modern apartments today they are equipped with electric stoves with glass-ceramic surfaces. Volumetric metal pancakes are already considered anachronisms, as they consume a lot of electricity, although such stoves are also still quite common.

The principle of operation of such a device is based on the effect of electric current on the heating elements that are equipped with the hob. Electric current heats up the heating element, the heat from which is transferred to the dishes standing on the stove. This is how food is cooked or heated.

As heating elements, metal spirals made of a special metal or halogen heaters are used. The electric stove is controlled by mechanical or touch switches.

The principle of operation of the induction hob

Despite the fact that the built-in induction hob also belongs to the category of electric stoves, it works on a completely different principle. It does not have heating elements, and instead of them, built-in electromagnetic coils are used. An alternating current is supplied to the coil from the network, and it generates a magnetic field around itself.

Tip: As an alternative, you can use magnetic coasters (adapters) for ordinary dishes.

Also, only dishes with a perfectly flat bottom are suitable for panels. A curvature of even 1 mm will make cooking impossible.

Noise level

Electric stoves work silently. Unlike them, in induction panels, the noise of the fan cooling the stove is heard.

Price

At their cost, induction panels are superior to electric stoves. However, the high price of an induction hob, given their more economical operation, will eventually be justified and it is considered more profitable to buy them.

Induction cookers continue to gain popularity. While some housewives take pride of place in the kitchen, others shrug their shoulders skeptically and talk about the insecurity of their use. Let's try to figure out which side is right and whether it is worth changing the usual electric or gas stove to a new induction one.

Principle of operation

The main difference between such a stove and a classic electric or gas stove is the principle of operation. FROM gas stove everything is obvious: the combustion of gas causes a flame that heats the dishes and the food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.

Cooking on an induction cooker thanks to induction current. Electric current passing through the turns of a copper coil located under the hob is converted into an alternating electromagnetic field. It creates an eddy induction current, which drives the electrons in the bottom and heats it.

Features of the choice of dishes

An induction cooker involves the use of special cookware. This is directly related to the principle of operation of induction: the device of the stove is similar to the transformer from physics lessons, only primary winding is the coil, and the secondary is the dishes.

Cooking on an induction hob is only possible in cookware with a ferromagnetic bottom.

Manufacturers mark it with a special sign in the form of a spiral, and today a set of induction cookware can be purchased at almost any specialized store.

You can check whether yours or the pan is suitable for an induction cooker using a magnet: if it sticks to the bottom, then you can safely use it.

If you put the wrong container on the burner, the stove simply will not work. During cooking, only the bottom of the cookware is heated and, accordingly, the food in it, but not the hob. Therefore, if a piece of food falls on the burner, it's okay. The protein will not curdle, the onion will not burn, and you will not have to scrape the coals in agony.

When choosing dishes, you should definitely pay attention to its bottom, which should be even, without dents or bulges. Manufacturers recommend choosing cookware so that the bottom diameter matches the diameter of the burner: the smaller the pot or pan, the lower the power.

But what if you are used to drinking freshly brewed Turkish coffee in the morning? Then you will have to additionally purchase a special adapter - a metal adapter disc that will cover the surface of the burner.

Such a disc allows you to cook food in ordinary dishes that are not intended for induction cookers. However, it is hardly convenient to use it on an ongoing basis. Firstly, adapter manufacturers do not recommend turning on the stove at maximum power, which already limits you. Secondly, one disk is still not enough for you to cook several dishes at the same time on different burners. It is advisable to think about purchasing it if you really have a need to use small dishes at low or medium power. For example, for brewing coffee or heating milk.

Economy

In induction, no energy is spent on heating the contacting surfaces and air. Heat loss is excluded, because all the forces are thrown into heating the food.

Food cooks faster: no need to pre-heat the pan, the heating process starts instantly, and the heat is distributed strictly along the diameter of the bottom of the dish, optimizing What is Induction Cooking electricity consumption.

On the other hand, there is a chance that you will have to replace the dishes with new ones.

Variety of designs and functions

Like classic cookers, induction cookers are produced in different versions:

• full size- free-standing stove with oven and burners.
• hob- built-in panel, which can be installed directly into the countertop.
• Portable- mobile tile with one or two burners.
• Combined- equipped with both induction and classic burners.

Choose any option, depending on your kitchen.

To make the cooking process even easier and more comfortable, manufacturers are not stingy and are introducing more and more additional features, some of which may really turn out to be.

• Booster(Booster or Power Boost) - the function of transferring power from one burner to another. You just borrow some power from a free burner for a while if you need to cook a dish very quickly. Almost all models are equipped with it.
• Fast start(Quick Start) - you turn on the stove and it automatically detects on which burner there are dishes.
• Keep warm mode- with the function enabled, you can leave cooked food on the stove and it will not get cold.
• Timer with and without automatic shutdown- you set the cooking time, after which a signal will sound and the hotplate will either turn off (automatic switch-off) or continue to work (without automatic switch-off).
• Safety shutdown- it will work if liquid gets on the hob: all burners will automatically turn off.
• Power and temperature control- you create optimal conditions for preparing specific dishes. Some stoves offer a choice of the appropriate cooking method, such as frying, boiling or simmering.
• Pause- if you need to take a break for a short time, just press pause and do your thing. In this case, the previously set settings will not be reset.

When choosing a stove, pay attention to the features that you really need. The more variations offered, the higher the price will be. But will you use them all in practice?

Safety

The principle of operation of the induction cooker causes distrust and fears among some housewives. Manufacturers assure that it is safe and there is nothing to worry about. Is it really?

Various studies have been carried out on the safety of induction cookers. Fact sheet - Induction hobs, their results are slightly different, but agree that at a distance of less than 30 cm from the plate, the electromagnetic field still exceeds the standards SanPiN 2.1.8 / 2.2.4.1383-03 Hygienic requirements for the placement and operation of transmitting radio facilities. Also, if you put dishes of a smaller diameter than the burner on the panel, or put it a little uneven, then the electromagnetic radiation will become stronger, and the radius of influence will increase.

Vadim Rukavitsyn, environmental consultant

However, the expert clarifies that all this matters if you spend more than two hours a day at the stove. In other cases, the standards become less stringent, which allows you to cook without any harm to health.

Compliance with the instructions and safety precautions with any electrical appliances is essential. The induction hob is no exception. As mentioned earlier, it is necessary to pay special attention to the diameter of the dishes and the type of its bottom.

The electromagnetic field from the induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them up. If we talk about the effect on the body, then it strongly depends on the frequency of radiation, its power and exposure time.

In addition, it is especially important for people with pacemakers to follow safety rules. It is recommended to consult with before using the induction hob.

There is a high probability that when approaching more than 0.5 meters to the switched on stove, the pacemaker may fail.

Vadim Rukavitsyn, environmental consultant

Most household appliances and gadgets that we use on a daily basis affect our body in one way or another. To ensure the comfortable use of the devices to which we are so accustomed, it is important to comply with all safety requirements, do not neglect the instructions and clearly follow all the instructions. So you first of all protect yourself, and, of course, extend the life of your equipment.

Results

Advantages

• Food cooks faster.
• Energy consumption is optimized.
• There are some very useful features in the arsenal.
• The cooking surface is easy to clean.
• Less chance of getting burned.

Flaws

• The price will be higher than for similar stoves (gas or electric).
• You may need to replace all your cooking utensils.
• Additional adapters may also come in handy to use containers with a small bottom diameter. For example, Turku for .
• Some models may seem noisy compared to the usual classic stoves.
• Strict requirements for operation due to the peculiarities of the cooking method.

Induction cookers or panels are the result of the development of traditional kitchen appliances. Their main difference from others lies in the prince of work. If everything is clear with a gas stove, the combustion of gas fuel leads to heating of dishes and products placed in it. In an electric furnace, heating is carried out due to the fact that the electric current passing through the heating element generates a certain amount of thermal energy.

The principle of operation of the induction cooker

The inductive panel works on the basis of other physical phenomena. Cooking on such equipment is carried out due to induction. The current passing through the turns of the inductive coil is converted into an alternating magnetic field. It heats the dishes due to the resulting vortex field.

How to properly use an induction cooker

In order for the oven to work for a long time and without any problems, the user will only need one thing - to strictly follow the requirements given in the instruction manual. This document describes the procedure for choosing the installation location of the model, the procedure for its inclusion and operation.

How to connect the stove

The main tool that will be required to connect the device to the network is a screwdriver. Directly for connection, you will need to purchase a certain amount of a three-core power cable. Most often, a cable with a cross section of 4 to 6 square meters is used. mm. This cable must be long enough to connect the panel. As a rule, a 4-wire cable is included in the scope of delivery. 2 cores, brown and black - these are phases, core of blue color- "0", and the yellow-green wire is the ground. The ends of the wires must be stripped. On the back of the product there is a comb into which stripped wires are installed. The free end must be connected to the house electrical network.

How to turn on the induction cooker

So, the panel is included in the network. After the end of this process, some models signal that everything is proceeding normally, and the panel can be turned on.

On the control panel, as a rule, there is a “start / stop” button, pressing which will turn on the device.

• Inclusion and basic operation.

Before starting work, it makes sense to clean the surface of packaging residues and traces of adhesives that could remain after production. By the way, in the first minutes of operation it can smell like burnt rubber. But you should not worry too much, this unpleasant spirit will soon be removed.

• Switching on the cooking zones.

For each separate zone, separate buttons are provided on the control panel, in addition, in some models there are separate regulators. Power is set from 0 to 9.

The instruction manual describes in detail which power modes are optimal for boiling, and which for heating or direct cooking.

How to turn off the induction hob correctly

After finishing cooking, turn off the hob. To do this, you can press the "start / stop" button or wait for a certain time, after which the panel itself will go into standby mode.

How to cook on an induction hob

For cooking, you need to prepare the necessary products and, of course, dishes, more on that below.

We select dishes for the induction cooker

Suitable for cooking on induction ovens use specialized utensils made of ferromagnetic materials. This is determined by the physical principle that underlies its work. The eddy currents that create heat in the cookware are most effective on ferromagnetic cookware. If the consumer does not have the desire to spend money on the purchase of new dishes, you can buy an adapter, made in the form of a disk and placed on the burner, so it will be possible to use the usual kitchen utensils(glass, aluminum, etc.). This adapter will take on the action of eddy currents, and warm up, transferring heat to the dishes installed on it.

IMPORTANT!

FIND OUT IS THE CHOSEN COOKWARE SUITABLE FOR USE ON THE INDUCTION OVEN, OR - NO AN ORDINARY MAGNET WILL HELP. IT IS ENOUGH TO BRING IT TO THE WARE, AND IF IT STICKS, THEN THE WARE CAN BE USED FOR COOKING ON SUCH EQUIPMENT.

The best solution would be to use dishes with a thick bottom.

Understanding the modes

In order to make the cooking process easier, manufacturers are trying to install more functions, and some of them, in fact, can be of some benefit. For example, the Booster function, which allows you to transfer power from burner to burner. It makes it possible to take energy from a free burner. This allows you to cook food a little faster.

Keep warm mode- its presence allows you to leave cooked food on the stove, and it will not be able to cool for a long time.

Emergency turn-off will work when liquid gets on the hob. As a result, all burners are switched off.

Some models offer users various modes that allow you to cook a chop or stew mushrooms.

How to unlock an induction cooker

In some cases, it becomes necessary to block the stove, for example, from small children who can play around with the control panel. On the front panel there may be a button with the image of a lock. After pressing it, the control of the stove will be blocked. To turn it off, you must press two buttons at the same time, as a rule, these are the “plus” and “minus” buttons, after pressing it, you must withstand a certain time.

Features of cooking on an induction stove

One of the main features of the induction cooker is the cooking speed. Everyone who uses it in everyday life notes its fast work. Consider this using the example of making an ordinary scrambled egg. So, on gas, scrambled eggs on average will be ready in 12-15 minutes, on an induction oven, the cooking time will take no more than 4 minutes.

Important!

For those who are just mastering this device, at first it is necessary to strictly follow the instructions indicated in the prescription books. And only after gaining some experience you can cook yourself.

Safety rules when working with an induction cooker

The induction furnace is an electrical appliance and, accordingly, its operation must be carried out in accordance with the safety measures for working with electrical appliances.

1. The connection must only be made to a network that meets the requirements specified in the operating manual.
2. It is unacceptable to close the panel through which the ventilation of the internal cavity of the device is carried out.
3. The equipment must be protected from moisture ingress into the enclosure.
4. Cleaning and maintenance inductive device can only be carried out after disconnecting the device from the mains.

By following these tips, you can simply use the induction cooker, and it will last a long time.