Induction cooker

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

What is an induction cooker and how does it differ from a conventional electric cooker? The modern domestic induction cooker is based on technologies originally developed for metallurgy. Heating occurs not with the help of conventional heating elements, as with a well-known electric stove, but by means of induced currents, which are created using a high-frequency magnetic field. Eddy currents do not heat the burner, but immediately the bottom of the pot (kettle, pan, and so on). The step of transferring heat from the burner to the object to be heated 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 the bottom of the vessel and begins to circulate, heating it, and through it water orfood.

The induction cooker uses less electricity than a traditional cooker to heat food faster, saving time. Its efficiency is also higher - 90 percent versus 60-70. Not to mention gas stoves, which are 30 to 60 percent efficient.

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 whether the bottom of the dish 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 dishes made of non-ferrous metals will significantly reduce the efficiency of the stove or even make operation impossible. There is a large selection of special cookware for induction cookers in stores.

It is interesting to listen to the owner of the apartment where the induction cooker is installed. Reviews are sometimes directly opposite: from enthusiastic to perplexed. Enthusiastic among those who have fully understood the nuances of using the novelty, and perplexed ones are mainly among those who inattentively read the instruction manual. The induction cooker has an interesting feature, without knowing 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 by 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 stove, nothing will happen. Same waynothing will happen if you slap a piece of meat on the surface. There will be no heating, since the meat is not iron, and it is impossible to heat it with the help of an inductive current, even if it closes the burner completely.

It would seem - cheers, here it is, the perfect kitchen equipment? Long live the induction cooker, which has no drawbacks? Of course not. Like any unit, the stove has, in addition to advantages, and disadvantages. In addition to the special requirements for dishes, these include the impossibility of reaching full power with the simultaneous operation of all burners. True, in fairness it should be noted that this drawback 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 a gas stove. And… That's probably all.

Will induction cookers replace other types of kitchen equipment? Given the current situation in this market segment, it is unlikely. Tomorrow, who knows? Scientific and technological progress does not stand still.