Is there any harm from an induction cooker? How I bought an induction cooker. Disappointments and delights

To understand what an induction cooker is, imagine the following situation. When you are ready to cook, you turn on your electric stove and pour water into the pan. At this time, your restless baby runs into the kitchen and accidentally grabs the hob with his hands. In the case of a conventional electric stove, it will end in a burn, but if you have an induction stove, the baby will not even feel the pleasant warmth.

The surface of the induction hob remains cold until a pan is placed on it.

Working principle of an induction cooker

An induction hob is safer than a glass ceramic hob or a conventional hob. cast iron pancakes. The operation of the device is based on the phenomenon of electromagnetic induction - the occurrence of electric current in a closed circuit due to a change in the magnetic flux passing through this circuit. Thanks to the English physicist Michael Faraday, the whole world knows about the phenomenon of electromagnetic induction. The development of the use of electromagnetic induction began in 1831, when Faraday made his discovery. It's quite hard to imagine now modern life without transformers - they are used at every step. An induction hob or induction cooker is the same transformer. The surface of the plate is glass-ceramic. Below it there is an induction coil, under which an electric current flows with a frequency of 20-60 kHz. The induction coil is the primary winding, and the cookware that is placed on the stove is the secondary winding. Induction currents are supplied to its bottom. The dishes heat up, and therefore the food in them. The pot or frying pan heats up, and the glass-ceramic surface, which is located between the heating element and the dishes, is heated by the dishes.

With induction heating heat losses are minimal, and the heating rate of the cookware is significantly higher than that of stoves and hobs of other types (including hobs with halogen heaters). Thus, the heating efficiency of a glass-ceramic surface is 50-60%, gas stove– 60-65%. Induction heating has an efficiency of about 90%.

The operating principle of an induction hob is simple and effective.

Induction hobs appeared in family kitchens in the 80s of the twentieth century. It was then that mass production of such slabs under the AEG brand was launched. The first induction cookers were very expensive. But they were not in great demand, not only because the device was expensive, but also because users were extremely wary of innovations in the field of cooking. Now that housewives already know well what an induction hob is, reviews of these stoves are rather positive. But there are people who believe that induction has no place in the kitchen. Perhaps doubts arise because cooking on such stoves requires special utensils with ferromagnetic properties.

Choosing cookware for an induction hob

You don’t have to go to any specialized stores to find dishes with ferromagnetic properties. And there is nothing hazardous to health in the ferromagnetic properties of cookware. These are ordinary pots and pans that are attracted to a magnet. If it sticks to your enamel pan, it will be fine for use on an induction hob. But under no circumstances should you use aluminum or copper cookware. Dishes made of ceramics, copper, glass, and porcelain are also not suitable. But cast iron frying pans and stainless steel cookware are quite suitable.

• The bottom of the dish must be at least 12 cm in diameter. Then the contact area with the burner will be sufficient.
• Pay attention to the labeling; as a rule, manufacturers inform buyers about the ferromagnetic properties of cookware using special symbols.
• The thickness of the bottom should be from 2 to 6 mm.
• Prices of good cookware for induction hob something like this: frying pan 2-3 thousand rubles, saucepan – 3-4 thousand rubles (depending on size).
• This cookware can also be used on regular stoves. But this is unlikely to matter to you if the induction hob has already taken its place of honor in your kitchen, and the conventional electric stove has retired. But there are combination induction hobs that have both regular and induction burners. If you prefer this one, you can use the cookware for all burners.

Enameled cookware, stainless steel, cast iron are suitable for use on an induction burner.

The most famous manufacturers cookware for induction cookers - Fissler (Germany) and Woll. They produce not only pots and pans, but also stewpans, woks, frying pans, and ladles. Woll cookware is made by hand and has a titanium-ceramic non-stick coating, bottom thickness 10 mm. The dishes from these companies are not cheap; they are designed for consumers for whom quality is more important than savings. High-quality cast iron cookware for induction hobs is produced by Hackman (Finland). If you are interested in cheaper cookware, pay attention to the companies Tefal (France), 4U Inox, Privilege Pro, Classica Inox, Pro Series. Pots and pans from the Czech company Tescoma are cookware with an induction bottom made of of stainless steel at a price within 2 thousand rubles.

Advantages and disadvantages of induction electric cookers

Firstly, high heating rate. The bottom of the pan is heated, not the surface of the stove, therefore saving time for cooking. Secondly, electricity is saved. An induction hob consumes significantly less electricity than a conventional electric stove. After all, the current is not consumed to heat the coil, but only to create magnetic field in the induction coil. Thirdly, induction cookers are safe. You will never get burned on their surface and will never start a fire, even if you forget to turn off the burner by removing the dishes from it. After all, without a pot or frying pan, nothing will heat up on the burner. Within a few seconds after the end of cooking, the very surface where the pan stood was not hot, but warm.

Food cooked on an induction cooker is absolutely safe, so all doubts can be cast aside

The surface of induction cookers automatically recognizes the presence of cookware on the burner, and also automatically adjusts to the diameter of the bottom.

The induction hob has several cooking programs. If any food accidentally falls onto the burner or stove surface, it will not burn because the surface does not heat up. The stove is attractive appearance and easy to care for. If something spills on it, you can simply wipe it with a soft cloth. Many housewives would like to see this miracle of technology in their kitchen, but there are also those who are sure that the induction cooker is unsafe.

The only disadvantage of induction panels is that you cannot use aluminum or glass cookware when using the stoves. It is not recommended to install the hob above other built-in metal appliances (for example, an oven). But the main disadvantage of an induction cooker is its high price compared to other types of cookers. Typically, average consumers cannot afford such a stove precisely because of its high cost.

An original and daring experiment demonstrates that only cookware heats up on an induction surface

Induction cooker - harm or benefit

The main criterion for mistrust on the part of consumers is the high price of induction hobs and their operating mechanism, which not everyone understands. There is an opinion that the magnetic field negatively affects human health. But manufacturers assure that the magnetic field created by induction cookers is low-frequency and cannot cause harm to the health of people, including those who wear pacemakers, but it is better for them to be safe and not get closer than half a meter to a working induction cooker. Or even stop using an induction cooker altogether.

The statement that an induction cooker is harmful is not without foundation. After all, a vortex magnetic field is created. However, the harm is no greater than the harm of mobile phones (and we also press them to our heads when talking). The myth about the harmful radiation of induction cookers is the most popular “horror story” about this device. Food cooked on an induction cooker is absolutely not radioactive. Eddy currents that are created during the operation of the hob are locally limited by the body of the device. Already at a distance of 30 cm from the surface of the slab, the influence of the field is zero.

How to choose an induction hob

On Russian market Unfortunately, there is not a large selection of induction cookers. The optimal price/quality ratio is the plates of the AEG-Electrolux concern. She looks no different from normal electric stove with glass ceramic hob. The price of the device is 27-28 thousand rubles. Electrolux EKD 513502 X — This is a full-fledged free-standing stove, 50 cm wide, with an induction hob and oven. There is an indication of residual heating of the burners. After all, they heat up from the dishes and after finishing cooking they remain noticeably heated for some time. In the center they heat up to 90-100˚С, and at the edges - up to 25-40˚С. There are no other cookers with an induction surface on the Russian market. True, there is more Italian technology ILVE, but prices for induction cookers from this manufacturer start from 100 thousand rubles. Everything else is induction hobs, which can be purchased at prices starting from 17 thousand rubles. An independent built-in induction glass-ceramic hob is available in a wide range of household appliance stores. Let's look at the most popular models among consumers.

Hobs from BOSCH

Under the BOSCH brand, several four-burner induction hobs are presented on the Russian market. These are panels of different designs with varying amounts heating zones. There are models where all the burners are induction, and there are also those where two of them are “regular” HiLight glass-ceramic burners.

The BOSCH PIN675N14E induction hob is attractive, convenient and efficient

When choosing an induction hob from BOSCH, pay attention to the BOSCH PIN675N14E model, which has four induction burners, but the two burners on the left are combined into one. They can work as one heating zone (for large frying pans or saucepans) or as two different ones. This zone is called FlexInduction. Let us note another convenience of the induction panel from BOSCH - the PowerBoost function, which can be activated for each burner. This is a 50% increase in power to reduce cooking time. Additional power is “borrowed” from the adjacent heating zone. In addition, there is a function for recognizing dishes on the burner - electronic sensors “see” them, and they also determine its dimensions. If there is no cookware on the hotplate, the power will automatically turn off. A smart induction hob also “matches” the supplied power to the size of the cookware in order to save electricity.

The control of the BOSCH PIN675N14E hob is touch-sensitive. There is a digital indication of the degree of heating and 17-step power adjustment. The cost of such a hob is about 33 thousand rubles.

Induction surfaces from Hansa

The price of the Hansa BHI64383030 model is about 13 thousand rubles. This is the most affordable four-burner induction hob. The maximum power of this model is 3.5 kW, so it is also suitable for those who live in an apartment with old wiring. Despite the fact that the total power of all burners is 4.5 kW, it is limited to 3.5 kW by the self-regulating EGO module. The connection of the Hansa BHI64383030 induction hob is single-phase, which is an undeniable advantage. No additional preparation of the electrical network is required - the hob operates using Plug&Play technology; to start using it, you just need to plug it into an outlet. We also note the Booster function (increasing the power of each burner by 50%), overheating protection ( automatic shutdown), recognition function for the presence of dishes and their sizes, timer.

The Hansa BHI 64373030 induction hob has undeniable advantages

Hansa BHI 64373030 – combined induction hob. It has two burners with induction heating zones and two HiLight burners that reach maximum temperature in 7-10 seconds.

Combined electric surfaces from Zanussi

The Zanussi ZXE 66 X hob costs about the same as the aforementioned Hansa. But it has two induction burners and two regular ones (HiLight), while one of the regular ones has two heating zones, which makes it possible to use cookware of different diameters and not waste electricity. There is an “automatic boiling” function. The user can set the desired degree of heating and select the operating power; for a certain time, the burner operates at full power, and when the sensors detect that the boiling point has been reached and the contents of the pan boil slightly, the burner will automatically return to the power level set by the user, and the dish will continue to cook.

The hob control is touch sensitive, there is a function to block the surface control and auto shut off when overheated. In addition, there is a timer that gives an acoustic signal.

The combined induction hob Zanussi ZXE 66 X surprises with its versatility

Other brands of built-in induction hobs

In our country you can also buy induction surfaces from AEG, Electrolux, Neff, Gaggenau, Samsung, Siemens, Gorenje, Siemens, Kuppersbusch, Siemens, Whirlpool, Smeg, Kaiser, De Dietrich, CATA, Miele, ILVE. There are not only four-burner hobs on sale, but also two-burner, five-burner and single-burner hobs. There are also induction WOK burners, which can be a segment of the hob or a separate element.

Connecting an induction hob

The connection parameters for the induction hob and installation requirements are set out in the instructions that come with the device. It is recommended to connect the hob to the power supply system via a separate cable from the electrical panel. In this case, it is necessary to install an additional socket fuse. The connection to the panel can be either without a socket or through a grounded socket of appropriate power. The hole in the countertop for the hob is cut out using a jigsaw, but you must first mark the location using a pencil and a template.

After the hole is made in the tabletop, the edges with a violation of the protective layer should be processed special means For chipboard table tops– transparent silicone sealant. A seal is also needed to prevent moisture and small debris from getting under the hob.

When preparatory work completed, the hob can be fixed in place and connected to the electrical network. Use special fasteners. Check the operation of the induction hob by placing a pan filled with water on the hob surface. Do not forget that the dishes must have ferromagnetic properties (attract ordinary magnets).

The induction hob is very convenient, easy to keep clean, and the dishes prepared on it are worthy of the highest praise.

Induction heating technology in kitchen stoves and hobs – one of the most advanced today. They ensure user safety due to the low heating of the burners. They save time spent on cooking thanks to the high efficiency of induction heating. They save energy. The only drawback of induction hobs is their high price; generally, such panels are still more expensive than conventional ones. If we are talking about a free-standing stove, there is also a problem with the assortment. But no one will argue that induction heating provides additional convenience, and the fact that you have to pay for them is quite normal. Let your kitchen be comfortable and modern!

Chefs working in restaurant kitchens Catering, are already accustomed to cooking on electric (less often gas) stoves. They have long learned to take advantage of the advantages and, if possible, minimize the disadvantages of using these plates.

However, today almost ideal induction technology is gaining increasing popularity. Electromagnetic induction cookers are the innovative future of the restaurant business. Why only restaurant? Simply, despite the fact that this phenomenon was discovered by Michael Faraday back in 1831, kitchen equipment using this technology remains to this day the most expensive. The price of a single-burner panel is about 150 thousand rubles.

Advantages

In the USA, as well as a number of European countries, induction cookers are actively equipped in the kitchens of establishments in the HoReCa segment. This process has been going on for the last 20 years. In Russia it is just being launched.

Of course it's expensive. But those owners who see several steps ahead understand: spending money today will pay off with interest tomorrow.

Main difference The difference between an induction hob and a conventional electric glass-ceramic hob is based on the principle of heat generation. In a standard electric burner, heat first comes from the heating element to its surface. Then it heats the bottom of the pan and only then the heat is transferred to the product being prepared.

In an induction cooker The heating process is shortened as much as possible. The heat produces a magnetic field generated by the copper coil and the high-frequency current. And it goes straight to the bottom of the dish. There are simply no heating elements or intermediate links. Heat from the bottom of the pan (pan) heats the food. The temperature of the burner itself usually does not exceed 60 ºС and already 6 minutes after turning it off it cools down completely. Whereas a gas burner will require 24 minutes, and an electric burner more than 50.

This leads to the following advantage. Ambient the air practically does not heat up. No matter how ideal kitchen ventilation, but any cook will tell you that the working temperature in the room is usually always far from comfortable. By the way, in kitchens equipped with a line of induction equipment, you can save a lot on the ventilation system. Professional ventilation is not a cheap pleasure. And its periodic cleaning (again, professional) is another expense item.

The next advantage of an induction hob is wide heating power range. It can vary from 50 to 3500 W. Moreover, it changes very smoothly with the help of many cooking modes. For example, food can be stewed perfectly at minimum power (like on low gas). But the maximum level can bring water to a boil much faster than a gas stove. 1.5 liters boil in just 3.2 minutes.

It is interesting that with such a power difference heating accuracy provided up to a degree. And this is another advantage of induction technology. The temperature change occurs instantly. If necessary, you can use the booster function. It allows you to transfer the power of one burner to another in a matter of minutes.

Other advantages of induction cookers include time saving, electricity and, as a result, money. Firstly, the optimal mode is automatically selected. That is, only the bottom of the pan is heated, even if its diameter is smaller than the burner itself. Secondly, the system automatically adjusts earlier set temperature. The programmed limit is instantly reached, and then it is maintained by turning the stove on and off. Thus, it takes minimal amount time and significantly energy is saved.

And the last two advantages are ease of maintenance and maximum safety. Since the stove practically does not heat up, it is impossible to burn anything on it. The entire cleaning process boils down to periodically wiping the panel with a damp cloth. At the same time, the safety of the stove has been brought to almost perfection. The burner will not turn on if there is an empty dish on it (without water or other food), if the diameter of the object is less than 12 cm (whether it is an abandoned fork or other small cutlery). Accordingly, it is impossible to get burned.

Flaws

The main thing, as you already understood, is price. With a single-burner model costing about 150 thousand rubles, purchasing the most optimal 6-8-burner unit will not only be costly, but very expensive. Such a purchase is only possible for restaurants with high price segment and establishments with original cuisine.

Another drawback is the prohibition of installing induction cookers over conventional ovens, refrigerators and any devices with metal surfaces. These are the disadvantages of the electromagnetic field. If there is an urgent issue with usable area , then such a problem can cause a serious dilemma.

Due to the electromagnetic field, heating on such stoves can only be carried out special dishes with a bottom made of ferromagnetic alloy. When purchasing, it can be easily identified by a special marker. It can be made of stainless steel, cast iron or even enameled. However, copper, brass, aluminum and thermal glass are useless in this case, because they are unsuitable for induction.

A feature that can also be considered a disadvantage is thin pan bottom. When cooking, even on the most low power Possible “intermittent boiling” effect. But the problem is solved by purchasing a high slab price category(although much more expensive).

Another small drawback, again concerning the so-called “inexpensive” models, is slight noise when operating at low power.

Manufacturers

Among professionals, as usual, only quality is valued imported equipment. Among the manufacturers of induction cookers, the leaders are Bartsher, Virtus, Mastro, Heidebrenner, Schooll (Germany), Electrolux, Bertos (Italy), Garland (USA).

IN last years Manufacturers from Asia Better (China), Kocateq (South Korea) are trying to rank with them. And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are at the proper level. Considering the already fairly high cost of induction equipment, buyers often choose Asian model.

In an effort to win customer trust, manufacturers are constantly improving induction technology. Thus, models have appeared on which you can cook on any metal utensils. And as a more economical option, you can purchase special linings for regular dishes. The electromagnetic field heats it first, and from the lining it flows to the bottom of the pot or frying pan.

For establishments with ethnic (oriental) cuisine, models have appeared in the range of induction cookers wok. They create the effect of cooking on a “live” fire due to the high temperature. True, such stoves also require appropriate utensils. For example, wok pans with a spherical bottom.

Other new products include a mobile induction wok stove from the German company Heidebrenner (for catering), as well as a 4-burner induction stove-stool.

But Whirlpool has gone even further and is launching a new eco-friendly induction oven. The technology is the same, but, according to the manufacturer, it can bring energy savings up to 30% compared to a conventional class A electric oven. Moreover, the cooking speed has also increased by almost 25%. The oven can carefully stew food, fry (including grill), steam and bake.

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 unsafety of their use. Let's try to figure out whose 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. With a gas stove, everything is obvious: the combustion of gas causes a flame that heats the dishes and food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.

An induction cooker cooks using induction current. Electricity when passing through the turns of a copper coil located under the hob, it is converted into an alternating electromagnetic field. It creates an eddy induction current, which sets in motion the electrons in the bottom and heats it.

Features of choosing dishes

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

Cooking on an induction hob can only be done in containers 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 in almost any specialized store.

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

If you place the wrong container on the burner, the stove simply will not work. During cooking, only the bottom of the pan and, accordingly, the food in it are heated, but not the cooking surface. Therefore, if a piece of food falls on the burner, it’s okay. The whites won't curdle, the onions won't burn, and you won't have to struggle to scrape off the coals.

When choosing dishes, you should definitely pay attention to its bottom, which should be smooth, without dents or bulges. Manufacturers recommend selecting cookware so that the diameter of the bottom matches the diameter of the burner: the smaller the pot or frying pan, the less power it will have.

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

duhovka.vyborkuhni.ru

This disc allows you to cook food in regular cookware 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 in . Secondly, you still won’t have enough of one disk to simultaneously cook several dishes on different burners. It is advisable to think about purchasing it if you really have a need to use it. small dishes at low or medium power. For example, for brewing coffee or heating milk.

Economical

In induction, energy is not consumed to heat the contacting surfaces and air. Heat loss is eliminated because all efforts are devoted to heating the food.

Food cooks faster: there is no need to preheat the frying pan, the heating process begins instantly, and the heat is distributed strictly along the diameter of the bottom of the pan, optimizing What is Induction Cooking electricity consumption.

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

Variety of designs and functions

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

• Full size- free-standing stove with oven and burners.
• Hob- a built-in panel that can be installed directly into the countertop.
• Portable- mobile stove 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 do not skimp and introduce more and more additional functions, some of which may actually turn out to be .

• Booster(Booster or Power Boost) - a function of transferring power from one burner to another. You simply borrow a little 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 which burner has dishes on it.
• Keep warm mode- with this function enabled, you can leave cooked food on the stove without it getting cold.
• Timer with and without automatic shut-off- you set the cooking time, after which a signal will sound and the burner will either turn off (automatic shutdown) or continue to work (without automatic shutdown).
• Safety shutdown- will work if liquid gets on the hob: all burners will automatically turn off.
• Power and temperature adjustment- you create optimal conditions for preparing specific dishes. Some slabs offer a choice suitable method cooking, such as frying, boiling or stewing.
• Pause- if you need a distraction a short time, just press pause and do your thing. In this case, previously installed settings will not be reset.

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

Safety

The operating principle of an induction cooker causes mistrust and fear among some housewives. Manufacturers assure that it is safe and nothing to worry about. Is it really?

Conducted on the topic of induction cooker safety various studiesFact sheet - Induction hobs, their results are slightly different, but agree that at a distance of less than 30 cm from the stove, 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 engineering facilities. Also, if you place a cookware with a smaller diameter than the burner on the panel, or place it slightly unevenly, 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 strict, which allows you to cook without any harm to health.

Following instructions and safety precautions with any electrical appliances is essential. An induction cooker is no exception. As stated earlier, it is necessary to pay Special attention the diameter of the dish and the type of its bottom.

The electromagnetic field from an induction cooker does not affect food, since this radiation is not ionizing and acts mainly on the dishes, heating them. If we talk about the effect on the body, 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 guidelines. It is recommended to consult with before using your induction cooker.

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

Vadim Rukavitsyn, environmental consultant

Most of the household appliances and gadgets that we use every day have an impact on our body in one way or another. To ensure comfortable use of the devices to which we are so accustomed, it is important to comply with all safety requirements, not neglect the instructions and strictly follow all instructions. This way, first of all, you will protect yourself, and, of course, extend the life of your equipment.

Results

Advantages

• Food cooks faster.
• Energy consumption is optimized.
• The arsenal has very useful functions.
• The hob is easy to clean.
• Less chance of getting burned.

Flaws

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

Despite the abundance of information, home appliance buyers still have many misconceptions and prejudices that sometimes prevent them from making right choice and enjoy all the functions and capabilities that modern technology provides.

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

Myth #1: Induction is not safe for your health.

When induction operates, it is not the glass ceramics that heats up, but the cookware, which then transfers the heat to the surface. In conventional stoves there is a Hi Light heating element, while in induction stoves it is replaced 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 even a centimeter from the surface.

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

Myth No. 2: When buying induction, you will have to change all the cookware.

This myth is exactly as old as induction hobs have existed on the household appliances market in Russia. Many of those who purchased an induction hob had no idea that, for example, their old enamel cookware, which is 15-20 years old, has ferromagnetic properties and is suitable for an induction hob. How can one not remember the story about aluminum cookware and the housewife who threw it away without thinking that the bottom of such a cookware could be made of another ferromagnetic material and it could be suitable for cooking on an induction hob?

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

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

One of the most common myths, although the induction hob was created so that the glass ceramics do not heat up to high temperatures, but the dish was still being prepared. When destroying the first myth, it was found that when induction works, it is the cookware that heats up, not the surface. You can make sure that induction is much colder than glass ceramics using ice: just put it on the surface. The ice will melt much slower than on a regular stove. This means that culinary masterpieces are no longer in danger of burning.

Myth No. 4: Any metal object that comes into contact with a working induction unit will become very hot.

Some induction surfaces have a minimum cookware diameter requirement of 8 cm. If the diameter is lower, or total area If there is less heating, the hob will not turn on. It is also worth noting that if the cookware is not suitable for use, then it will not heat up. And some induction hobs have a sensor: they won’t turn on without the cookware - just like children, if they decide to press the buttons of the new “machine.”

Myth No. 5: Induction cannot be installed above ovens, dishwashers, or washing machines and other devices with metal surfaces.

Indeed, the electromagnetic coils are located parallel to the tabletop. And theoretically, the magnetic field should act both on objects located above the hob and below it. But there are hob manufacturers who have taken care of this. When creating them, the developers used a special insulating magnetic “heat sink”. Thus, nothing threatens the equipment located near the induction.

Myth #6: Induction cooktops are expensive.

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

Discussion

This is all nonsense) we lived in an apartment before, there was a hotpoint induction system there. We liked it so much, we got used to it, that we want the same one for ours, or something similar

Studies only confirm the harm of magnetic fields (in microwave ovens, from induction cookers, etc.) “After irradiation, radiation signals appear in the samples different shapes, of different amplitudes at the same radiation dose and differently “superimposed” on the original signal. Based on this, it can be assumed that the starting materials initially contained a small amount of free radicals. Under the influence of electromagnetic irradiation, the number of such paramagnetic centers in samples increases or new ones are formed. The concentration of paramagnetic centers or free radicals is directly proportional to the time and (or) the power of exposure.” In Russian: the accumulation of free radicals in the body with food altered by magnetic waves causes cancerous tumors.

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

Induction rules! You just get used to it a little - and it’s a thrill; I don’t like a regular stove at all. We were given induction indesite as a wedding gift, I thought I would never get used to it, but no, I adapted very quickly, and now I just enjoy it.

We also use hotpoint, I can say that our electricity bill hasn’t changed much either, and the fact that we need special dishes, we’re already used to it, we bought sufficient quantity the necessary containers and now we can easily use our panel)

What I like about my Indesit induction is that now even in the worst dishes, neither porridge nor scrambled eggs burn! and the water boils, on the contrary, faster

We’ve been using induction for almost two years now. I haven’t noticed at all from my electricity bills that it consumes a lot, as you say, maybe it depends on the model and manufacturer? I have a hotpoint model, by the way, which I am very pleased with, very easy to use and no problems with cleaning

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

Hi all! I would like to say a few words about the savings of induction cookers. I myself have such a stove from Maxwell. The fact is that such stoves operate differently in different modes. In this case, it works for me as follows - at temperatures of 180 and 220 degrees it works constantly without turning off, and at temperatures of 120, 140 and 160 it works intermittently for a small amount of time and the lower the temperature, the longer the interruption in time. Thus, turning on and off saves energy. And the lower the temperature, the greater the savings. The maximum consumption of such stoves is 2,000 watts per hour, but due to the fact that periodic shutdowns occur, savings occur at least 2 times. Turning it off and on doesn't have any negative effect on the operation of the stove, but it has a lot of positive effects. For example, your milk will never run out, because during shutdown, and the cycle lasts from 5 seconds or more, the foam will have time to cool and settle. There is another plus, due to the fact that there is no contact with a hot surface and open fire, the dishes do not burn on the outside and therefore do not require much care and remain like new. Highly recommend. I myself have been using it for more than two years and I have no complaints.

02/17/2016 12:33:42, KAE1972

A friend told me about an induction cooker, but this article does not say anything about saving energy. He proved to me about savings, and I read on the net how much it “eats.” I don’t remember the name anymore, but there are small ones like single-burner Sencor and First 2000 W and higher. That's 2 kilowatts. I now have a gas 2-burner, but the gas is 50 liters. Bolon lasts a long time. I will still look for articles about these miracle slabs. In terms of price, they are not expensive, from 30-odd euros and more, depending on the “gains”. Because of this, electricity in Latvia is not very cheap. I also have an 80-liter boiler hanging in my kitchen, heating water, and it’s also “eating.”

Induction cookers are very modern stoves, both more economical and safer due to the fact that they do not heat up, and do not cost as much, and there is already a large selection of them. We took an induction cooker from Kitfort for testing (inexpensive) and have been using it for almost a year now, we have no complaints, and we are not even going to take a more expensive one, as they say here for 30 thousand, these 2 burners are enough! The quality was higher than our expectations!

I want to buy an Indian stove for my dacha, but in the summer the mains voltage is 200V! Will 1 or 2 burner Indian stoves work at this voltage? Thanks in advance for your answer

I’ve had induction for over a year now, I’m very happy, now I’m not afraid that my husband will melt a plastic glass or cup, I’m not afraid that the child will burn his hands, I’m not afraid that the milk will run away. I lifted the pan and it turns off instantly, I’m not afraid that my husband will forget turn off the stove. My husband is used to when he heats his food, he just sets it on the timer and goes to watch TV, the stove turns off by itself. When you switch the speed, the boiling instantly decreases/increases. The water boils faster than in a kettle, the energy savings are huge. I heat milk for a child faster than in a microwave. Now we are choosing it as a gift for our parents at the dacha, so that in the heat they don’t steam near their gas stove and don’t whine that their electric stove doesn’t work when the voltage in the network is low.

03/29/2014 19:21:52, Hedgehog

come on gentlemen, myths about unsafety, let's remember about leaded gasoline where the additive Tetraethyl lead is the strongest poison, lead was removed from the name so as not to scare the average person, you might think because of this it stopped working, and all over the world people are dying, especially in big cities from excess lead in the body, and here the magnetic field was compared in some unknown place with a hair dryer, supposedly and passed off as the ultimate truth.

02.11.2013 05:01:32, wqw

An induction hob belongs to the electric class and to install it you need to follow the basic rules for connecting a household appliance to the power supply. On the other hand, the operating features of the induction panel create some features of its installation that you need to know about, even if you are not going to install the panel yourself.

Installing an induction hob

The induction hob is sold in packaging, which must be opened upon receipt and the surface of the panel checked for integrity.

Panel power supply

Usually included in the panel kit Excluded electrical plug to connect the panel to an outlet. It must be purchased separately.

Because the hob is powerful household appliance, to connect it, you need to conduct a separate electrical circuit, allocating for it a separate electrical group with a separate circuit breaker.

For panels with a power of no more than 5.9 kW, in 220 Volt networks, the cable for powering the panel must have a cross-section of copper conductors of 4 mm 2 (the circuit breaker for the panel's electrical circuit must be 25 A). For panels with a power of up to 7.4 kW, the cross-section of the cores must be increased to 6 sq. mm. (raise the rating of the circuit breaker to 32 A).

Panel and old wiring

It should be taken into account that the power of the panel indicated in its passport is the total power of the panel when all switched on heating elements. Therefore, if you already have old aluminum wiring for an electric stove, with a conductor cross-section of 4 mm 2, you can connect a hob up to 5 kW to it, but do not turn on the panel at full power. According to the standards, a hob with a power of up to 4.6 kW (220 Volts) can be connected to aluminum wiring with a cross-section of 4 mm 2 . Source: PUE (chapter 1.3, tables 1.3.4 and 1.3.5).

Induction panel wiring

Electrical wiring for the panel must be grounded. Connect the grounding conductor to the working zero, as well as metal pipes and fittings in the kitchen or apartment forbidden. By doing this you will not create a grounding loop, but will only expose yourself to danger.

If the apartment does not have a grounding system, then the grounding conductor of the panel power cable is connected to the body of the metal electrical panel (storey or apartment) with a separate clamping screw, if the panel does not have an equipped grounding bus.

Plug and socket for hob

The plug and socket for the hob are purchased as a set. They are recognizable. The operating currents of the circuit for which they are designed are written on the body of the socket. According to the standards, for panels with a power of 5.9 kW the operating current is 27 Amperes, for panels with a power of up to 7.4 kW this is a current of 34 Amps. The values ​​indicated on the socket body are 2-3 points lower (25 and 32 A).

Important! For safety reasons and to avoid sparking contacts in the socket, you cannot turn off the panel from the socket when the load is on (the panel is operating).

General features of installing an induction panel

The induction hob is of the built-in type Appliances, applying general rules to the installation, namely:

• All cuts made in a wooden tabletop must be treated with a sealant to protect them from moisture. do not require additional protection;
• It is necessary to achieve a hermetically sealed connection between the panel and the countertop surface so that moisture from the countertop surface does not damage the electrical part of the panel. For this, gaskets (seals) included with the panel are used. If the panel is installed on, then the gap between the panel and the tile must be sealed with tile adhesive.
• It is not recommended to use additional liquid sealants to seal the gaps between the panel and the countertop, due to the complications of its removal.

The magnetic fluxes generated by the panel elements extend not only towards the dishes, but also downwards and to the sides. This creates additional rules and the installation of an induction cooktop varies somewhat.

1. Firstly, the thermal plugs that stand under the panel elements get hot, which means it is necessary to provide ventilation under the panel. Ventilation gaps of 6-10 cm must be made as shown in the figure. These gaps cannot be closed or blocked.
Installing an induction hob: ventilation gaps 2. Secondly, despite the thermal plugs that block the spread of magnetic waves under the panel, it is not recommended to store metal utensils under the panel. 3. Thirdly, the induction panel has a fan in its design. It stands at the bottom of the panel and provides cooling for heat traps (if any) and induction coils. This fan is partially open and it is necessary that small household items, of which there are a lot in the kitchen, do not fall into it. Therefore, there is no need to store anything under the induction hob. Just a ventilation gap and that's it.
4. Fourthly, modern induction panels well protect the surrounding space from the magnetic induction currents of the panel. However, you need to take into account that when the panel is operating it is possible negative impact on mobile phones, television antennas, metal utensils and even bolts and screws with ferromagnetic properties in the area of ​​the panel.