Induction cooker

What is an induction cooker and how does it differ from a conventional electric cooker? Modern household induction cooker is based on technologies originally developed for metallurgy. Heating does not occur with conventional TETs, as with all well-known electric stoves, but with induced currents, which are created by means of a high-frequency magnetic field. The eddy currents do not heat the hotplate, but immediately the bottom of the pan (kettle, pans and so on). The step of transferring heat from the burner to the heated object is skipped, and this results in significant energy savings.

What is an induction cooker, what is its design? Under the coating of heat-resistant glass, on which the heated dishes are directly installed, there is a magnetic induction coil through which an electric current is passed. The magnetic field that generates the current penetrates into the bottom of the vessel and begins to circulate, heating it, and through it water or food.

Induction cooker, consuming less electricity than traditional, allows you to heat food faster, saving time. The coefficient of efficiency is also higher - 90 percent versus 60-70. Not to mention gas stoves, the efficiency of which is from 30 to 60 percent.

For an induction cooker, not all dishes are suitable. The most effective will be one in which the iron content is maximized. It does not matter whether the bottom of the dishes is covered with a dielectric or not. That is, for such a plate suitable conventional cast-iron frying pans and enamelled pans, but the use of glassware or dishes made of non-ferrous metals will significantly reduce the efficiency of the plate or even make the operation impossible. In stores there is a large selection of special dishes for induction cookers.

It is interesting to listen to the owner of the apartment, where an induction cooker is installed. Reviews sometimes are directly opposite: from enthusiastic to perplexed. Enthusiastic for someone who has completely figured out the nuances of using the novelty, and puzzled are mostly those who inattentively read the instruction manual. The induction cooker has an interesting feature, without knowledge of which it will be difficult to cook food.

The fact is that the bottom of the heated vessel should cover the surface of the induction burner by half the area, or three quarters, depending on the model. Without this, the stove simply will not work. If you, for example, put a knife on the surface of the plate, nothing will happen. Also, nothing will happen if you slap a piece of meat on the surface. There will be no heating, since in meat it is not iron, and with the help of an inductive current it is impossible to heat it, even if it closes the hob completely. Thus, it is impossible to burn the induction furnace , unless the surface is heated from the pans placed on it.

It would seem - hurray, here it is, the perfect kitchen equipment? Long live the induction cooker, which lacks flaws? Of course not. As with any unit, there is a plate, besides advantages, and disadvantages. In addition to the special requirements for the dishes, they include the impossibility of reaching full power while all the burners operate simultaneously. True, it is fair to say that this defect is not inherent in all models of plates. What else? A small noise due to the operation of the cooling system (fans), and the cost of operating the plate is significantly higher than that of the gas. And ... Here, perhaps, that's all.

Are other types of kitchen equipment displacing induction cookers? With the current situation in this segment of the market - unlikely. And tomorrow - who knows? Scientific and technological progress does not stand still.