How quickly does an induction cooker cool down? What happens if you cook on an induction cooker in regular cookware? Safety rules when working with an induction cooker

Is it worth buying an induction hob?? Maybe it is harmful and even dangerous? But there are children at home! How will electromagnetic radiation affect them? When will it manifest and how? To be honest, literally six months ago I didn’t even know what it was induction cooker. Somehow I never thought about it. His Majesty's chance changed the situation in an instant. You know how it happens. Just now everything was fine and suddenly... After a pan fell on the good old Siemens stove with a glass-ceramic surface and a crack appeared in the last one, I had to think about replacing the entire device. It was then that the newfangled induction hobs came into my field of vision. I decided to buy such a thing and test for myself all the wonderful properties that are attributed to them. Six months have passed since then. It's time to draw conclusions.

What is this article written about and for whom?

In general, in this article I would not like to put any particular emphasis on the description of a specific model. Over time, it will still be discontinued, if not already discontinued. Still, six months have passed :).

I'm going to talk about what is an induction hob, what are the principles of its work, what is good about it, and what are its weaknesses.

Most likely, the article will be useful for those who, like me, have never thought about replacing their good old stove. But situations are different. Someone will drop something heavy on the glass ceramics. Someone will buy a new headset and will need a built-in device. Someone's stove will simply burn out.

It is at this moment that a person usually begins to look for a replacement on the Internet and suddenly comes across a previously unfamiliar combination." induction hob" or " panel". Maybe you have never come across such stoves. Maybe you heard opinions from friends, but didn’t pay much attention to them. Simply because your old stove coped with its duties quite well. Why do you need unnecessary information. And suddenly you You are faced with a choice: which panel to buy?

This “suddenly” happened to me in a store where I went to look for a new stove instead of a broken one. At first I didn’t suspect anything and just walked between the rows, looking at the samples on display.

They were very different. From the simplest three-burner electric stove "Lysva" (I wonder who thought of giving it such a "sounding" name) to... This is where I had my first acquaintance with induction cookers. I never imagined that an ordinary-looking hob, and even one built into the surface of the kitchen table (that is, without an oven), could cost about sixty thousand rubles.

To my ironic question, “why did they stuff that stuff in there?”, the seller “without batting an eyelid” replied that this was supposedly a premium induction panel. Further, at my request, he explained what an “induction panel” is and how it differs from a heating element.

I confess that all his arguments had no effect at first. So what, which is faster? We have nowhere to rush. So what if less energy is wasted? Well, the bill will be a hundred rubles a month cheaper. So what?

What exactly did the seller tell me?

How is an induction cooker different from a regular cooker?

Do you have small children? - asked the seller.

Yes, I have a 5-year-old son, I answered.

Has he ever been burned on a hot stove?

I remembered: about a year ago, my baby actually burned himself on the stove. He just walked by and put his hand on the surface. The stove was already turned off, but the place where the pan stood remained very hot.

Yes, it happened - I had to admit.

If you had an induction surface this wouldn't happen. It doesn't heat up.

From that moment on, we began a “scientific” conversation. I really began to wonder how this could be: with the stove turned on and working at full capacity, the surface remains cold, and only the pan itself heats up.

It turned out that to heat cookware in an induction cooker, the same principle is used as in an electric transformer. Do you know how a transformer works? Let me tell you quickly just in case.

Surely you know that a transformer is such a heavy thing. There are 4 wires coming out of it. One pair is plugged into a regular outlet, the voltage of which, as you know, is 220 volts. On the other pair of wires the voltage, oddly enough, is 12 volts. Or 9. Or even 4.5.

We will not go into detail about the rest of the electrical circuit of the power adapter, but it turns out that through it you can plug in a mobile phone to recharge which requires only, say, 3.6 volts.

How does such a significant drop in voltage occur? Let's look at the picture:

We supply 220 volts from the socket (U1) to one pair of contacts. As a result, a magnetic field is formed in the metal core of the transformer. In another winding of the transformer, not directly connected to the first, oddly enough, an electric current with voltage also arises... but this already depends on the number of turns of wire around the core.

Thus, due to the ratio of the number of turns in the primary and secondary windings, the required output voltage is achieved.

In an induction cooker, the primary winding (roughly speaking, a coil of wire) is located under the glass-ceramic surface. A very high frequency current of 50-60 kilohertz flows through the coil. So-called eddy currents create, so to speak, a cloud of electromagnetic radiation around the coil.

The bottom of the pan, which we placed on the surface of the stove, falls into this “cloud”. In it, under the influence of an electromagnetic field, processes begin that lead to heating. In fact, the bottom of the pan becomes the second winding of the transformer.

The most surprising thing is that the glass-ceramic surface of the stove itself remains cold. Of course, it heats up from the heated bottom of a pot or frying pan, but this heating is nothing compared to the fiery “pancake” of an ordinary Lysva stove or red, scary to look at, glass ceramics.

In other words, if you turn on the burner of the induction panel, but do not put anything on it, it will simply turn off after a few seconds under the influence of the automation, without heating up a single degree.

If you put your hand on the surface of an induction hob, you will feel absolutely nothing, even if you turn on the corresponding burner to maximum.

But if you place the right pan on such a stove (we’ll talk about what kind of cookware is suitable for induction panels a little later), then its bottom will literally immediately begin to noticeably heat up. Just a few seconds and you will no longer be able to hold the bottom of the vessel with your hand - it’s hot!

What can I say? Here's a look at how quickly cold water boils on an induction panel.

How does an induction cooker work? Video

A 2-liter saucepan was filled with water at a temperature of +14 degrees. Then she was placed on the stove. I specifically placed a clock in the background. Usually they are not there, of course. They were needed in the frame to show that the video was not edited. No fraud - it's all for real. And why should I cheat? I don't sell hobs :). I'm just conducting an experiment.

Then the stove was turned on to maximum. In ordinary life we ​​never do this, but I was even interested in knowing how long it would take for these two liters to boil. Almost immediately after turning it on, air bubbles appeared at the bottom of the pan, and the water that was on the bottom outside almost immediately evaporated (remember, at first there was a suspicious hissing sound).

The induction panel was operating at maximum speed. Soon the built-in fan turned on - apparently, the induction coil had heated up significantly. Then you saw everything for yourself. I have to admit that at the very end, when I had to turn off the stove, I hesitated a little, so some of the water spilled onto the surface.

Just don’t think that I’m crumbling into beads with delight and trying in every possible way to put new technology on a pedestal and lower traditional slabs to the level of the baseboard. Not at all. It’s just a fact - if you need to boil water very urgently, then “induction” will handle it faster.

In normal life, we never use this explosive warm-up mode. Typical power is 4-7 units out of ten, depending on the situation. However, my wife definitely states that the new stove has a faster initial heating time.

What else is good about an induction hob?

Another pleasant discovery that was made when using the device is that food that has “escaped” from the pan does not burn to the surface. How about on a regular stove? If the milk “runs away”, then you either need to wash it off immediately or then you will have to scrape the stove with a special scraper.

I remember from my own experience. If you don’t clean the surface properly right away, then over time nasty circles of burnt food residue will form there.

Over the course of six months of using the induction hob, something “ran away” more than once. But the surface still looks as if the slab is new. This happens because the surface itself does not heat up. I already wrote that if you turn on the stove and put your hand on the burner, you will not feel anything at all. No heating. And the heat that comes from the heated dishes is not enough to form a burnt crust on the glass-ceramic surface.

My wife was somewhat wary of the new product at first. And when I found out that the old dishes may not work with the new stove, I became completely sad. But just a couple of days later, the decadent mood gave way to enthusiasm. To this day, she considers the induction hob to be a better choice, despite its significant cost.

An additional advantage of induction is that it is more economical in terms of electricity consumption. I haven’t checked it myself, but I read on the Internet that the efficiency of stoves with heating elements is about 60%. The induction panel has 90 - 95%. There is some difference, right? Even if it is not as significant as it is written on the Internet, all the same, even small regular energy savings over many years add up to significant amounts that remain in the family.

I think that over time the stove will completely pay for itself and begin to make a “profit”.

What kind of cookware is needed for an induction cooker?

I’ll say right away: the problem with the dishes is purely illusory. It's just that fear has big eyes. You can easily use an induction hob without having to buy new cookware, even if none of your pans work directly with induction.

You can easily determine how suitable your cookware is for a future purchase.

Everything is very simple. Take an ordinary magnet and try to lean it against all the pots and pans that you have in your kitchen. Those dishes that do not respond to a magnet with an induction panel will not work.

It will look like this: you put a pan of water and turn on the stove. For the first few seconds everything will be as usual, but then the indicator light for the corresponding burner will flash and the stove will turn off, as if you just turned on the stove but did not put anything on it.

Many people say that ordinary enamel saucepans can be safely thrown away, but dishes with a thick metal bottom are what you need.

All these are prejudices. Here's a good old enamel saucepan that works great with an induction hob:

At the same time, the Zepter cookware I have with a thick metal bottom categorically refuses to serve. The induction hob simply “does not see” it. Or rather, “doesn’t feel it.” My wife discovered this and came to tell me that “there is something strange with our stove.” I approached and for a long time could not understand why the Zepter pan with such a thick bottom, made of stainless steel, was stubbornly “not detected” by the induction cooker.

Then he brought a magnet - and sure enough! The bottom of Zepter cookware is not magnetic. That was the number! Having scoured the Internet, I found out that the new dishes from this company have already been adapted. I have a set from 15 years ago. At that time, they didn’t even know what an induction hob was.

I had to take out a tile from the mezzanine and cook on it. But a new question arose: what to do next? You can’t use tiles all the time, can you?

The best way out of this situation is to buy an adapter for an induction cooker. This is a metal pancake that you place on the surface of the stove, and then place a pan on it, which by itself cannot work with induction. When you turn on the stove, the adapter heats up and transfers heat to the pan.

Of course, all this looks a little strange, but it is much cheaper to buy an adapter than to change the entire set of Zepter dishes.

Many people are not aware of the existence of adapters. They throw away or give away excellent cookware to friends just because it doesn’t work with the induction hob. The adapter costs from 1000 to 2000 rubles. It’s much easier to buy it and use the good old and so familiar cookware than to lament and scold your husband at all costs for bringing this “induction nonsense” home.

In a word, you don’t have to worry about dishes. The main thing is to buy one or two adapters along with the stove and “continue to live.”

Why is an induction hob dangerous?

It's time to fly in the ointment. Still, you should know what to prepare for if you are going to deal with induction.

The thing is that such a plate creates a fairly strong electromagnetic field around itself, read, radiation. Some people, as soon as they hear the word “radiation,” immediately begin to itch :). I remember that in a store one customer immediately refused to buy an induction panel as soon as she heard about strong electromagnetic fields.

It would be interesting to suggest that, for that matter, she stop using the microwave, TV, mobile phone... After all, all these and many other household appliances also emit, and how!

An induction panel is truly a source of a powerful electromagnetic field. You can't argue with that. But it fades away at a distance of 30-40 centimeters from the coil. Let's think logically. If the field were stronger and extended over a meter or more, then, logically, all metal objects around would also have to heat up. For example, pots on adjacent burners, metal knives and forks, the wall of the refrigerator - all this would be warm. But this is not happening.

If you are not going to put your head on the burner and keep it there until the dish is completely cooked, then there is no particular danger for you.

However, doctors warn against using an induction panel for people who use pacemakers. These are probably very sensitive devices and even a slight fluctuation in the electromagnetic background will be sensitive to them.

As for the rest...

An induction hob appeared in our kitchen about six months ago. In appearance, it is no different from a regular hob.

This is a flat device that is mounted directly into the surface of the kitchen countertop. Directly underneath it, you can, oddly enough, make a drawer for all kinds of kitchen utensils.

There is a fan on the bottom side to cool the coils:

Induction hob- a fairly powerful consumer of energy, so to connect it it is worth using a separate cable route from the electric meter with its own automatic machine. If you plug the panel into the same outlet as the refrigerator and microwave, then the wiring may not withstand the simultaneous operation of the devices. At best, it will blow out the fuse in the panel. In the worst case, you will have to hammer into the wall and look for a place where there is a fire in the electrical wiring or a short circuit.

It is advisable that the edges of the hole in the tabletop be covered with foil:

The cost of an induction panel is, of course, higher than that of a similar class stove with heating elements. The minimum price I saw in the store was 28,000 rubles. (everything tends to get cheaper over time). But, taking into account the efficiency of the device, you will very soon - literally in a year and a half - return the cost of the “overpayment” by saving electricity.

It's like co. First we buy an expensive light bulb, and then we save on energy bills for many years.

Conclusion

Siemens induction hob seemed like a good decision to us. During the entire period of use there were no complaints about it. Even my wife, who is a skeptic regarding any technical innovations, appreciated the ease of operation and, most importantly, maintenance of the device. Remember, I wrote that “escaped” food does not burn. Then it can be easily wiped off the surface with a regular cloth.

Despite the seemingly high cost, the induction hob is an excellent choice. We recommend!

An induction hob is a cooking surface that remains cold until a pan with a magnetic bottom is placed on it. It is absolutely safe and allows you to save on electricity. Let's look at how an induction cooker works and how it works.

How does an induction cooker work and how does it work?

The hob is usually made of glass ceramic or other dielectric and non-magnetic composite material. Under the surface of the induction cooker there are inductors made of metal with good electrical conductivity in the form of a cylinder. They look like this:

When high-frequency alternating current begins to pass through the inductors, an alternating (pulsating) magnetic field appears. This field extends beyond the coil, including above the surface of the plate. If there is a material with magnetic properties (iron) on the plate, an alternating magnetic field excites the flow of current in it. This current, passing through the conductor, experiences resistance to its movement, which heats the object on the stove.

This phenomenon (currents induced by a magnetic field in a material caught in the zone of action of the magnetic field) is called electromagnetic induction (the effect was discovered by the British scientist Michael Faraday in 1831). Therefore, stoves whose operation is based on this effect are called induction.

The diagram of the induction cooker is shown below:

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

It should be noted that during operation the surface of the stove itself is heated not by the magnetic field, but only by the object on the stove. If you touch the stove during operation, the surface will be at room temperature. The exception is the area under the pan (frying pan). This area is heated by the bottom of the pan. But if you remove the dishes, the heating will stop immediately (there is simply nothing to heat up), and the hob will cool down to ambient temperature in just a few seconds.

Induction hobs are much safer than any other - there is no chance of getting burned by carelessly placing your hand on the hob. The likelihood of a fire is also reduced - a rag or paper that gets on the hob will never ignite.

Even non-heat-resistant materials will not melt or catch fire when in contact with the stove, including because even at high temperatures, after removing kitchen utensils from the surface, its temperature drops very quickly. Therefore, a plastic bottle with baby formula or a disposable plate will never burn on the stove.

Each induction furnace model has a built-in timer. With its help, you can either extremely accurately adjust the cooking mode or simply limit the amount of energy spent on heating dishes. Many models have a “boiling control” function, that is, a temperature sensor detects when the dish has reached a temperature of 100 degrees, allows it to boil for a specified time, after which the oven turns off.

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

• temperature for each burner (to choose from);
• power consumption;
• watch;
• cooking time on each burner.

In the event of an emergency shutdown of the oven, the indicator will also display the relevant information on the sensor so that you do not have to guess what happened.

There are models of hobs where some of the burners are induction, and some are conventional electric burners. All this is located under a common glass-ceramic surface. If there are several induction burners, they can work as one, together heating a large frying pan or a whole baking sheet, and the temperature is distributed evenly across the bottom of the container.

You can clearly see how an induction cooker works in the following video:

Features of an induction cooker

What features are noted with such a slab arrangement, we highlight below:

• There is no harm from cooking food on such stoves and cannot be - neither during the cooking process nor when eating food. This is due to the fact that there is no powerful radiation that affects the physical and chemical composition of food.

It’s still not a good idea to get close to the top of the stove while working - the effect of a rapidly fluctuating magnetic field on the human body has not been well studied.

• The manufacturability of the furnace is much higher than that of a conventional electric or gas furnace. This is why induction furnaces are still more expensive.
• One of the main positive aspects when using such a stove is that there is absolutely no burning smell in your kitchen. On an electric stove, the spiral, body and grate are heated (about the same with a gas stove), and dust, oil and food particles fall on all heated parts, which burn and release the corresponding “aroma”. But with induction there is simply nothing to burn.
• Such ovens are equipped with temperature sensors that clearly maintain the specified temperature conditions. Thus, you can program the cooking process literally minute by minute, which is impossible to achieve on a conventional gas or electric stove.
• By using energy solely to raise and maintain the temperature of food, your kitchen maintains a comfortable atmosphere. While cooking, you do not have to overcome the heat and stuffiness; you do not need to turn on the air conditioner again.

• Most induction furnaces have touch controls. A simple set of a few buttons, however, gives you many more options than an electric or gas stove.
• The oven may beep at you. If you set it up in a certain way, it will “call” you when the oil is boiling in the frying pan, or the kettle is about to whistle.
• Almost all induction furnaces are equipped with an additional emergency temperature sensor that monitors the surface temperature. When the temperature reaches, for example, 250 degrees Celsius, an automatic shutdown will occur. So you don’t have to worry about leaving the kettle on the stove - smart electronics will protect you when all the water has boiled away.
• Induction stoves are also distinguished by the fact that they maintain the set temperature much more accurately than in gas or electric stoves. This happens because due to the absence of temperature interference for the thermoelement of the stove from gas flows or heating elements, its accuracy is much higher.
• You can place kitchen towels on the surface while cooking so that splashes of water and oil do not even fall on the hob;
• Even if food particles fall or spill onto the stove during cooking, they will not burn and can be easily removed because they will stop heating.
• If you put pots, pans and a kettle on all burners at the same time, the total power of the stove 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 power of the stove is 3 kilowatts. But if you use all the burners, only 2.5 kilowatts will be consumed.

You can learn about the features, pros and cons of an induction cooker from the following video:

It is better to connect the induction cooker with a separate cable from the electrical panel to avoid problems with the wiring. Grounding is an integral part of the correct connection of the induction hob.

Where to install?

A huge advantage of an induction hob is that it can be built into almost any place on the surface of the kitchen countertop, as long as there is enough space. However, there are some points to consider:

1. It is undesirable for metal pipes, corners or other conductive structures to be close to such a stove - this is not dangerous, but it can negatively affect the operation of the stove.
2. There must be enough space for ventilation since the electronics inside the induction cooker require good cooling.
3. Do not overly compact the location of all kitchen units. An induction oven allows you to save a lot of space, but you should not place it closer than 50 centimeters from the refrigerator, microwave and other electrical appliances. It's not even about the metal walls. The mutual influence of magnetic fields, electromagnetic radiation and high temperature can be unpredictable.

After installation, it is not advisable to leave the glass-ceramic coating without maintenance. For it, it is better to buy a special product containing silicone. This will give your stove an exquisite shine and well-groomed appearance.

Which cookware should I choose for cooking on an induction cooker?

The induction oven simply will not turn on and will not begin the heating process if the kitchen utensil placed on it:

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

A complex of magnetic field and temperature sensors is responsible for the above conditions. The electronics can even regulate the power, which is distributed depending on the size of the dishes. As a result, you again save electricity.

It should be understood that any materials containing ferromagnets can be heated on an induction cooker, even if the materials themselves are not magnetic. For example, stainless steel or cast iron do not have pronounced magnetic properties, but they still contain iron, the material that gives the name “ferromagnetic” to the property. Therefore, both stainless steel and cast iron heat up well under the influence of eddy currents of an induction furnace.

On specialized cookware for induction heating, a special sign is placed - several vertical loops and the inscription « Induction».

They are usually made from “white” cast iron.

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

For containers with too small a bottom (Turks, stewpans), there are special iron circle stands that heat well on an induction oven and transfer heat to small containers.

Ordinary enameled iron containers are also quite suitable, although if the bottom is thin and concave, they may make unpleasant sounds. But due to the very fast heating of the container, you will not have to endure these sounds for long.

In general, the main sign of suitability for an increase in temperature from magnetic field fluctuations is this: if a magnet is attracted to a dish, such a dish is suitable, if it is not attracted, it is not suitable.

Some non-specialized types of cookware may not heat up evenly. For example, the center of the frying pan may be red-hot, but the temperature at the walls will be fifty degrees lower. This can only be corrected by replacing the dishes.

Another drawback of regular cookware is a damaged or loose bottom. A frying pan, covered on the bottom with a layer of soot from a gas oven, when used on an induction burner, begins to emit unpleasant odors, sounds and even emits smoke, because now the temperature rises not from the outside, but from the inside. In addition, a deformed bottom can scratch the surface of the slab.

Naturally, cookware made of glass, ceramics, plastic, and other materials that do not contain metals are not suitable for induction ovens. Copper, aluminum and other kitchen utensils made from materials that conduct electricity well are also not suitable. The fact is that for rapid heating by magnetic fields, the conductor must be bad. Then the eddy currents, experiencing great resistance, cause the dishes to heat up, and with increased temperature the resistance increases even more.

What should you not do with an induction furnace?

In order not to cause problems with the operation of such a hob yourself, it is worth considering the following restrictions:

• Those who have a built-in pacemaker should not operate the induction cooker, as the magnetic field can negatively affect the implant. At a distance of half a meter from the slab, the field is almost indistinguishable, but it is better not to take risks.
• Do not allow credit cards, documents or other objects to come into contact with the magnetic field of the induction cooker. The same applies to mobile phone cards, mobile phones and other electronic devices.
• Do not use aluminum foil - it gets too hot under the influence of induction currents and can cause a fire. The same applies to foil packaging - chocolate bars, candies, milk cartons, and other similar items, including decorative foil ribbons for gifts, balloons, and so on.

Why does not it work?

If the induction cooker does not work at all, you can find the cause of the breakdown as follows:

1. Check the power cord. Most often it breaks at the stove body or at the socket. If, when moving the cord, the contact appears and then disappears, the problem is localized, the cord needs to be repaired.
2. Try removing the plug and inserting it into another socket - this may be the problem.
3. Make sure the cooker power button on the back of the cooker is pressed in (near where the power cord enters). Sometimes children or pets manage to press it and unplug the oven.

If everything is fine on the outside, you will have to open the countertop. First, just visually inspect the filling of the slab to see if there are any clearly unusual places. Here we check:

• fuse;
• terminals and wire connections (you can tighten the screws tighter, just for prevention);

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

After that, all that remains is to check the controller chip and the transistors through which the controller signals go. If checking all of the above elements does not reveal the cause of the problem, you will have to contact a specialized workshop.

To avoid unnecessary headaches with repairing expensive equipment, install an overvoltage protection device in advance and connect the equipment through it.

Video: Induction cooker vs gas and electric

The following video shows in a practical way which type of slab is better:

Induction cookers and surfaces are almost ideal cooking appliances. They are safe, economical, beautiful, comfortable, compact, and also widely adjustable. Food cooks and heats up very quickly. In order for it to last for a long time, you should carefully approach installation, operation and maintenance.

Induction cookers or panels are the result of the development of traditional kitchen appliances. Their main difference from others lies in the principle of work. If everything is clear with a gas-powered stove, the combustion of gas fuel leads to heating of the dishes and food placed in them. In an electric oven, 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 inductive panel works based on other physical phenomena. Cooking on such equipment is carried out using 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 use an induction cooker correctly

In order for the stove 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 a location for installing the model, the procedure for turning it on and operating it.

How to connect the stove

The main tool that is required to connect the device to the network is a screwdriver. To connect directly, you will need to purchase a certain amount of three-core power cable. Most often, a cable with a cross-section of 4 to 6 square meters is used. mm. The length of this cable should be sufficient to reach the panel connection point. As a rule, a 4-wire cable is included in the package. 2 wires, brown and black, are phases, a blue wire is “0”, and a yellow-green wire is ground. The ends of the wires must be stripped. On the back side of the product there is a comb into which the stripped wires are installed. The free end must be connected to the house electrical network.

How to turn on an induction cooker

So, the panel is connected to the network. After this process is completed, some models signal that everything is proceeding as normal 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.

• Switching on and operating basics.

Before starting work, it makes sense to clean the surface from packaging residues and traces of adhesives that may have remained after production. By the way, in the first minutes of operation it may smell like burnt rubber. But there is no need to worry too much, this unpleasant spirit will soon leave.

• Switching on the cooking zones.

For each individual zone, there are separate buttons on the control panel; in addition, some models have separate controls. Power can be set from 0 to 9.

The operating instructions describe in detail which power modes are optimal for boiling and which for heating or direct cooking.

How to properly turn off an induction hob

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

How to cook on an induction cooker

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

Selecting cookware for an 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 operation. Eddy currents, which create heat in cookware, are most effective on ferromagnetic cookware. If the consumer does not want to spend money on purchasing new dishes, you can buy an adapter, made in the form of a disk and placed on the burner, so you can use familiar kitchen utensils (glass, aluminum, etc.). This adapter will take on the action of eddy currents and heat up, transferring heat to the dishes installed on it.

IMPORTANT!

TO FIND OUT WHETHER THE SELECTED COOKWARE IS SUITABLE FOR USE ON AN INDUCTION OVEN, OR NOT A ORDINARY MAGNET WILL HELP. IT IS ENOUGH TO BRING IT TO THE Utensil, AND IF IT STICKS, THEN THE Utensil CAN BE USED FOR COOKING WITH SUCH EQUIPMENT.

The best solution is to use dishes with a thick bottom.

Understanding the modes

To make the cooking process easier, manufacturers are trying to install more functions, and some of them, in fact, can bring certain benefits. 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.

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

Emergency shutdown It will work when liquid gets on the hob. As a result, all burners turn off.

Some models offer users various modes that allow them 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 may play with the control panel. There may be a button with a picture of a lock on the front panel. After pressing it, the control of the stove will be blocked. To turn it off, you need to press two buttons at the same time, as a rule, these are the “plus” and “minus” buttons, after pressing you need to wait a certain time.

Features of cooking on an induction cooker

One of the main features of an induction cooker is its cooking speed. Everyone who uses it at home notes its fast operation. Let's look at this using the example of making ordinary scrambled eggs. So, on gas, scrambled eggs will be ready on average 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 they must strictly follow the instructions indicated in the recipe books. And only after gaining some experience can you cook yourself.

Safety rules when working with an induction cooker

An induction furnace is an electrical device and, accordingly, its operation must be carried out in accordance with 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 instructions.
2. It is unacceptable to cover the panel through which the internal cavity of the device is ventilated.
3. The equipment must be protected from moisture entering the housing.
4. Cleaning and maintenance of an inductive device can only be carried out after disconnecting the device from the electrical network.

By following these tips, you can easily use your induction hob and it will last for a long time.

It is not enough to purchase modern kitchen appliances for cooking; it is also important to learn the rules of its operation. Many have already appreciated the benefits of induction cookers, and most owners claim that they will not return to old electric cookers, even with a glass-ceramic surface. And some are ready to sacrifice the savings that could be had they installed gas equipment (in homes where this is possible), and give preference to induction cookers. Why is this kitchen appliance so popular among consumers, and how to use an induction hob correctly?

In comparison with gas and simple electric stoves, this type of equipment has the following advantages.

Connecting an induction cooker

Connecting an induction cooker requires certain knowledge and skills in electrical engineering. The choice of location for installing the device is dictated by the following requirements:

• installation of the slab is carried out on a flat floor/surface without distortions;
• ventilation is provided, small gaps are provided - the device should not overheat;
• the stove must be grounded;
• For connection, a cable with a cross-section of 2.5 mm² is used;
• The section of wiring leading to the device must be copper;
• presence of an outlet close to the place of planned installation of the device;
• household wiring must match the load level created by the operating appliance.

If the device is not equipped with a power cable, then you should purchase a power cord yourself, based on the characteristics of the device specified in the documentation. It would be a good idea to consult with a specialist.

Cable for connecting the induction panel

Attention! Mistakes when installing an induction cooker yourself can lead to damage and loss of warranty service for the device, as well as problems with household wiring.

If you are not confident in your abilities, it is better to contact a professional specialist about connecting an induction cooker.

Switching on and off order

An important aspect in operating an induction panel is the correct switching on and off of the device. Most modern models are equipped control panel. Activating the operation of such induction cookers consists of the following steps.

1. The device is turned on by holding the “On/Off” button for several times.
2. The cooker beeps and displays the control menu.
3. Using the menu, the user needs to select a burner, set heating parameters and a cooking program.

Turning off the induction cooker at the end of cooking is done using the control panel (item “Shutdown”), if available. A device not equipped with a display can be turned off by pressing the “On/Off” button, which must be held for several seconds until the hob turns off.

Operating modes

The method for setting the heating power of an induction burner differs between models. It can be:

• touch buttons on the control panel with intuitive symbols “+” and “-”;
• touch digital scale, with the help of which the degree of heating increase is carried out by swiping your finger to the right, and to decrease the power - to the left (slider control);
• mechanical regulators, rotated clockwise to increase heating power, and in the opposite direction to reduce heat supply.

In premium-level stoves, the heating power of the burner is adjusted automatically using built-in sensors that determine the size of the cookware.

The number of temperature gradations varies from 3-5 to 10 or more depending on the class and equipment of the device.

Slider power control

To make using an induction cooker more convenient, manufacturers equip the devices with additional functions.

1. Booster Mode— transfer of energy from a free burner to a working one, which allows you to speed up the cooking process.
2. Possibility of combining the power of two adjacent burners when using oblong-shaped cookware such as a duck pot.
3. Cooking modes for various dishes programmed for specific time and temperature parameters.
4. Heating function dinner left on the stove for a long time.
5. Automatic switch-off of burners- emergency mode is triggered when liquid gets on the working surface.

Some models have built-in cooking modes

Locking and unlocking the surface

A convenient additional option is the ability to block the device from accidentally turning on the oven, changing settings by careless movements or by children. When the lock mode is activated, the device does not respond to pressing the touch buttons on the control panel.

The mode is activated and deactivated by holding for 3 seconds buttons with a key/lock icon. A message should appear on the control panel indicating that the lock mode is enabled/disabled. On some models, instead of a message indicating that the lock option is activated, an indicator in the form of a key/lock appears.

To lock the panel use a key in the form of a lock

The procedure for activating and removing protection against accidental clicks may differ for different models. Therefore, it is recommended to carefully study the operating instructions for your specific induction cooker.

Choosing cookware for an induction cooker

There are special requirements for cookware for induction cookers. As with any electric stove, the cookware must have thickened bottom at least 2-6 mm or, in relation to frying pans, a solid anti-deformation disk - this will help avoid deformation under strong heat. In addition, the diameter of the bottom should not be less than 12 cm. You can use the Turk on an induction cooker only with the help of a special adapter.

The bottom should be flat so that it fits as tightly as possible to the surface. Do not use pots or pans with concave or damaged bottoms. It is also better to discard cookware that was previously used on gas stoves.

The utensils must be made from ferromagnetic material- it is he who will allow it to react with copper coils.

A special icon will help you check whether the cookware is suitable for cooking on an induction hob - a pictogram in the form of rounded zigzags or the inscription “induktion” on the bottom of the pan.

This is what the cookware designation for an induction cooker looks like

If there are no signs, you can check the suitability of the dishes using a regular magnet. If the bottom attracts it, then the cookware is suitable for induction. Suitable options include stainless steel, enameled and cast iron cookware.

Safety regulations

Induction cookers compared to gas and conventional electric cookers are considered less dangerous. The magnetic field created by a working stove is harmless to healthy people if exposed to it for no more than 3 hours. The surface of the device does not heat up, so you can place food in a free place next to a boiling pan.

The surface of the device does not heat up

However, an induction cooker, like any electrical appliance, requires compliance with operating rules in order to avoid injury and breakdown.

1. Remove dishes with care, avoiding touching the heating zone to avoid burns, as the heat does not dissipate immediately. For the same reason, it is not recommended to leave the dishes on the burner turned on unattended, since if the contents completely evaporate, the pan will overheat and you can get burned. It takes a short time for the glass ceramic surface to cool down.
2. It is necessary to use special cookware that matches the diameter of the burner. Can not use pans with deformed bottoms.
3. Do not allow moisture to get on the working surface of the stove.
4. The surface of the device can only be cleaned after disconnecting from the power supply.
5. Staying near a working induction cooker is contraindicated. people with pacemakers.
6. Follow standard safety precautions when working with electrical equipment.

Rules for caring for an induction hob

As a rule, the surface of an induction cooker is made of durable glass-ceramic material; it requires some maintenance.

1. To clean such a surface, it is best to use a separate soft sponge.
2. For heavy soiling, purchase a special glass ceramic scraper, but not steel wool.
3. As a detergent, choose special ones for such a surface. silicone based solutions, which create a protective film. In extreme cases, you can use liquid dishwashing detergent, but avoid using powder detergents.
4. After washing the surface, wipe it dry with a soft cloth.
5. If necessary, it is best to wash the hob immediately after cooking.
6. Do not allow sugar and salt to come into contact with the glass-ceramic surface. If such granular substances get in, you should brush them off and wipe the surface.

Classmates

A Turkish proverb says: there are as many types of pilaf as there are cities in the Muslim world. We will prepare beef pilaf.

Recipe for pilaf on an induction cooker:

• 500 gr. meat;
• 1 large onion;
• 2 carrots;
• 1 cup rice;
• 100 gr. vegetable oil;
• 1 teaspoon pilaf seasoning;
• Salt to taste.

How to cook pilaf on an induction cooker? Step-by-step recipe with photos: