Induction hob - pros and cons

Induction hob is a relatively new solution in the technology of kitchen appliances, which appeared on sale several years ago. The principle of operation is associated with the property of high-frequency heating; it is achieved by heating metal utensils with induced eddy currents created by a magnetic high-frequency field using a coil. In 1980, it was the German AEG team that developed a new proposal, but it was not possible to conquer the market with these goods.

According to global sales statistics, it is interesting that today in European countries, buyers more often choose induction. In Russia, this figure is still much lower and gas and electric furnaces remain the sales leaders.

Pros

As we already said, the high-frequency model looks stylish and modern, like other built-in glass-ceramic furnaces. Their advantage is a smooth surface, as well as the absence of heating elements. It contains built-in electromagnetic coils that create an electromagnetic field. This ensures the guidance of currents, which leads to heating of the bottom of the dishes. And if there is nothing on the switched on panel, then there is no heating.

The lack of heating of the surface of the device itself is a very important quality, since it is, above all, safe.

Spray, drips, runaway porridge and the rest that hit the surface will not burn, as it is enough to remove the pan and wipe the dirt with a cloth and the surface of your stove will again become clean.

Small objects on the surface do not heat up, so calmly put the knife, spoon on the stove while cooking and do not be afraid to get burned.

It is very significant that, compared with the electric version (due to the influence of a magnetic field on the bottom of the pan, rather than heating the surface itself), significant savings in energy consumption are obtained.

Since the panel itself does not heat up, there is almost no stuffiness in the kitchen room, which turns out to be a very important point when choosing an electric appliance of this type.

The control program settings are almost endless, you can set the temperature down to a degree, which is very important for cooking some dishes.

Warming up is much faster than other types of hobs. What can be considered a unique plus saving time and energy. You will be less time standing by the stove, and spend more with your family.

Given the technology of the device, it is made portable, which is convenient for mobile use. It is quite possible to take such a stove to the cottage or to a country house.

Minuses

Despite the large number of advantages, there are disadvantages.

The peculiarity of the work of the magnetic field is expressed in the fact that during cooking a specific noise appears. For some, this is not a particular irritant, but not everyone gets used to it, since all the other plates have no noise.

Heating, if the radius of the dishes less than 6 centimeters does not occur, which also creates a problem when cooking (for example, natural coffee in the Turk).

It should be noted that no one has canceled the increased fragility of glass ceramics when exposed to heavy and sharp objects.

The electric induction principle of cooking requires the use of special materials when choosing pots that are recommended only for such stoves, which can also incur additional costs. For example, the pan should be made of a special magnetizable metal.

Separately, it is necessary to consider these requirements when installing inductive equipment in the kitchen. Since the coils get very hot during operation, so there is a need to constantly blow them with fans, and they need air heat exchange. For good heat transfer of air, the space under the panel is about 6-10 centimeters.

It is also not recommended to store metal objects under the panels. Induction field guidance negatively affects electronics and pacemakers.

They are not recommended to be installed close with refrigerators, ovens, microwave ovens, etc. This brings significant inconvenience to the distribution of equipment in the kitchen, and in some cases makes it completely impossible.

There is another significant minus - they are quite expensive.

Is such a stove harmful to health?

Discussions about the dangers of high-frequency equipment are still ongoing. Based on the statements of manufacturers (which are indicated in the product passport, as well as supporting certificates attached to such stoves), there is no harm to human health from radiation from the induction field generated by the operation of the furnace! And certainly there is no more harm from such induction radiation than from a modern cell phone.

Although some restrictions exist, for example, people who have pacemakers are not recommended to use or are located no closer than half a meter from a working device.

It is not confirmed that the preparation of food has a negative effect on it. It is rather human caution based on a lack of understanding of principles. Although manufacturers have improved the latest models, and now the magnetic field extends to no more than 30 centimeters. This is much smaller than in earlier models.

Conclusion

Summing up the above, we can safely say that:

  • Induction hob, like everyone else, has both positive and negative sides.
  • But in general, such a stove can be considered convenient and safe for everyday use.
  • Despite the increased cost of such kitchen equipment, the more you operate it, the more it saves you.
  • The absence of harmful effects on the human body is proven. But you must remember that there are restrictions indicated in the passport of the device! This applies to people who have pacemakers in their bodies. Sellers of this equipment should definitely tell about it.

Disadvantages: increased cooking noise, high cost, the fragility of the surface itself, the specifics of cooking, the use of special dishes, etc., are not so significant as to refuse such an acquisition.

Induction hob, given its high functionality and cooking speed, will always find its buyer. And creating your favorite dishes will give you only great pleasure!

Watch the video: Induction Cooking Explained by Fisher Paykel. Pros & Cons (March 2024).

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