Ordinary electric. Technology on guard of taste: which is better - induction or electric hob

The choice of a hob is often accompanied by a lot of trouble due to a lack of understanding of the current range of products and quality standards requirements. In order not to miscalculate, the price / quality ratio should also be taken into account. But, first of all, it is important to understand what is better induction or electric hob.
How to find out? Of course, by comparing analogues, which will allow us to understand how it differs Appliances, and in what particular cases one or another model should be exploited.

Let's start the analysis with the principle of operation of the equipment:

1. Electric works at the base electric current passing through the resistor, which generates heat. Further, thermal energy distributed to the heating elements.
2. Induction works differently: under each burner there is a generator that creates Foucault currents. In this case, the conductor is not the heating elements (coil or surface), but the dishes themselves.

Accordingly, the principle of operation of the electric panel is more convenient than that of the induction cooker in the sense that you do not need to choose special dishes.

1 point in favor electrical equipment!

Which hob is more convenient?

Speaking about the ease of use of electrical equipment, you will have to be patient here. Unfortunately, the heating elements transfer heat to the dishes for a long time. To heat, for example, a frying pan, even the best electric panels need about 7 minutes. The water in the pan boils 15-20 minutes after switching on. Regulating the temperature of heated containers is also not easy.
In this regard, the induction hob is better than the electric one, because it heats up instantly, since the heat source is directly from the dishes. In this case, you do not need to worry about the uneven distribution of thermal energy. Even without using a lid, with the help of such a stove, it will be possible to bring water to a boil in just 8-9 minutes. Apart from high efficiency, the induction cooker attracts economy, because all the energy is used for its intended purpose. In addition, such devices turn off automatically - just remove the dishes from the burner.

2 points for the induction cooker!

Based on the principle of operation of competitors, you have already understood that electric is only effective when the heating elements have high temperature. Because of this, they are less safe.

• firstly, it is easy to get burned, since the stove has a high temperature;
• secondly, in the process of cooling, the residual heat passes into the surrounding atmosphere;
• thirdly, on the surface of the heating elements, any liquid instantly turns into acrid smoke, which is accompanied by the release unpleasant odors and pollution.

In terms of safety, an induction hob is better than an electric hob, because it does not emit heat into the atmosphere, and the stove does not heat up at all. Accordingly, there are no spots, the air does not overheat, there is no risk of burns.

2 more points in the "piggy bank" induction.

It is important for any housewife to know how effective the purchased panel is, while design and beauty fade into the background. Glass-ceramic and induction surfaces are ahead of their gas predecessors in the heating rate by several times. An induction hob will boil a liter of water in three minutes, a glass-ceramic hob in five minutes, and a traditional gas stove takes nine minutes.

A regular gas stove can be quite unpleasant. potential threat, if there are small children in the house, because it heats up in all directions, it is very easy to get burned on it.

Glass-ceramic surfaces ideally conduct heat along the vertical axis and practically do not heat up in the horizontal plane. This means that during cooking, only the area under the pot or pan heats up significantly.

For these surfaces, the diameters of the burners and pans must match exactly. If the pan is too small for the burner, it can cause the surface to overheat, and pots that are too large leave unsightly marks.

Features of induction heating

Induction hobs heat the cookware, not the surface. Thanks to this, the air does not warm up in the kitchen, which is especially valuable in hot weather. At various presentations, they often demonstrate the trick with induction panels - the pan is shifted to half the burner, and ice or chocolate is placed on the second. After a few minutes, the water boils in the pan, and the chocolate or ice does not even think to melt. Electromagnetic induction heats only the dishes. The burners turn on if there is a pan on the stove, but if you remove it, the stove automatically turns off. induction panels allow you to forget about the terrible escaping milk, because it simply does not burn to the surface.

Do not place a wet pot on the glass-ceramic hotplate as this may damage the surfaces.

Both induction and glass-ceramic surfaces require the purchase of new cookware. Induction surfaces do not work with glass, brass, copper, porcelain, ceramics and aluminum. To check whether the pot you like is suitable for your stove, hold a magnet to it. If it is attracted to the bottom, then the dishes will suit you.

Glass-ceramic surfaces require cookware with an even flat bottom, however, it should not be made of aluminum or copper, since these metals leave marks on the glass ceramic.