What is an induction cooker and how does it differ from ordinary electric? The modern household induction cooker is based on technologies originally developed for metallurgy. Heating does not occur with conventional TENs, as with the well-known electric stove, but with the help of induced currents, which are created using a high-frequency magnetic field.
Eddy currents do not heat the hotplate, but immediately the bottom of the pan (kettle, pans, and so on). The stage of heat transfer from the burner to the heated item is skipped, and due to this, significant energy savings are achieved.
What is an induction cooker, what is its design? Under the coating of heat-resistant glass, on which the heated utensils are directly installed, there is a magnetic induction coil through which electric current is passed. The magnetic field that generates current penetrates the bottom of the vessel and begins to circulate, heating it, and through it water or food.
Induction cooker, consuming less energy than traditional, allows you to heat food faster, saving time. Her efficiency is also higher - 90 percent against 60-70. Not to mention gas stoves, the efficiency of which ranges from 30 to 60 percent.
Not all cookware is suitable for an induction cooker. The most effective will be the one in which the iron content is maximum. It does not matter if the bottom of the dishes is covered with a dielectric or not. That is, ordinary cast iron pans and enameled pans are suitable for such a stove, but the use of glassware or non-ferrous metal dishes will significantly reduce the effectiveness of the stove or even make operation impossible. The shops have a large selection of special cookware for induction cookers.
It is interesting to listen to the owner of the apartment, where an induction cooker is installed. Reviews are sometimes exactly the opposite: from enthusiastic to perplexed. Enthusiastic about the one who fully understood the nuances of using the new product, and those who are inappropriately preoccupied are those who have carefully read the operating instructions. Induction cooker has an interesting feature, without the 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 for half the area, or three quarters, depending on the model. Without this, the stove simply will not work. If, for example, you put a knife on the surface of a plate, nothing will happen. Also, nothing will happen if you slap a piece of meat to the surface. There will be no heating, since the meat is not iron, and using inductive current it is impossible to heat it, even if it completely closes the burner. Thus, it is impossible to get burned on the induction furnace , unless the surface is heated from the pot put on it.
It would seem - cheers, here it is, the perfect kitchen equipment? Long live the induction cooker, which has no shortcomings? Of course not. As with any unit, the stove has, in addition to advantages, disadvantages. In addition to the special requirements for cookware, these include the impossibility of reaching full power with the simultaneous operation of all burners. True, in fairness it should be noted that this disadvantage is not inherent in all models of plates. What else? A little noise due to the operation of the cooling system (fans), and the cost of operating the stove is significantly higher than that of the gas. And ... That's probably all.
Will induction cookers displace other types of kitchen equipment? Given the current situation in this market segment, it is unlikely. And tomorrow - who knows? Scientific and technological progress does not stand still.