Have you ever imagined that,touching an electric stove, avoid a burn. With "clever" induction hobs, this is possible. But this is not the only reason why preference is given to such electric stoves as in domestic conditions and in professional activity. Why? Let's understand.
The principle of the induction plate is based onelectromagnetic induction. An electric current arises in a confined space as a result of a change in the magnetic flux that passes through the circuit. Electromagnetic induction was applied since 1831 thanks to the English physicist M. Faraday. The built in induction cooktop is similar in principle to the transformers, which are currently used almost everywhere and everywhere. The surface of the plate is made of glass ceramics. Under it is an induction coil, under which flows an electric current with a frequency of 20 to 60 kHz. As the primary winding stands coil induction type, and as a secondary - dishes that are put on an electric stove. Initially, a pan is heated, a frying pan, and already from it a surface of glass ceramics is heated. The latter acts as a link between the kitchen utensils and the heating element.
Advantages include:
The disadvantages are as follows:
Cookware for induction cookers must haveferromagnetic properties. But do not be afraid of this condition, because to find such dishes is not difficult, and for human health, it is absolutely not harmful. A completely logical question arises: “What kind of ferromagnetic ware?” These are all the same enameled, cast-iron or “stainless” pots and pans that attract a magnet. It is strictly forbidden to use for cooking on an induction cooker dishes made of aluminum, copper, ceramics, porcelain, glass.
Ferromagnetic features of kitchen utensils are usually identified by the manufacturer by applying special markings.
A sufficient area of contact with the burner is achieved by using dishes, the diameter of the bottom of which is 12 cm or more. The thickness of the bottom can vary in the range of 2-6 mm.
Cookware for induction cookers may be identical.the ware used on traditional electric stoves. This question becomes relevant when preference is given to combined cooking surfaces that both standard and induction hobs have at the same time.
In places of public catering useexclusively professional models of induction hobs, since it is such plates that are high-performance and provide a long and continuous process of cooking a large number of dishes at the same time.
The acquisition of the plate is a serious matter.Before you choose an induction cooker, you should first pay attention to the manufacturer. And then we will decide on the design of the kitchen unit, its functionality, cost, etc. Many restaurateurs advise when choosing an induction cooker to seek advice from an experienced chef.
Российский рынок не может похвастаться широким range of induction plates. The most acceptable in the price-quality ratio are professional induction cookers Bertos (Italy). The Bertos E7P2M / IND model is an electric stove of the autonomous variant with a width of 70 cm, the design of which consists of two main elements: a two-burner hob and an open base.
The body is made of high strength stainless steel.become. Maximum power - 7 kW. The possibility of determining the residual heating of the burners is maintained, the central part of which can heat up as much as 100 degrees while cooking and the edges up to 40 degrees.
Dutch TM Hendi presented to the worldprofessional induction cookers. These surfaces have a different design and may differ in the number of heating zones. The product range includes desktop induction cookers, the most common of which are Profi Line 3500 23971, Profi Line 3100 with a frying pan 239681, Hendi Kitchen Line 3500 239780.
Separately, I want to note the hobHendi Kitchen Line 3500 239780. The tabletop unit, which is based on the design of one disc for an induction cooker - one burner. Designed for cooking simple dishes and all sorts of sauces. The ability to autodetect the presence of dishes and its size is supported. By the way, this smart device still knows how to regulate the supplied power depending on the dimensions of the dishes in order to reduce electricity costs. The body is made of stainless steel. An induction cooker has a touch control, digital display of heating, and electronic power control. The price of Hendi Kitchen Line 3500 239780 is about 15 thousand rubles.
One of the most affordable models of "smart"Bartscher TM hobs is an embedded panel IK 30S-EB 105936S. The design is based on two induction type burners that have individual control panels. The maximum possible power is 3.0 kW, so these professional induction cookers can be used in cafes and restaurants with “not the first freshness” wiring. The hob is made of Schott Ceran glass-ceramic. The blocking function is supported, which allows using the equipment for its intended purpose and not worrying about “childish pranks”. The model is equipped with an eight-level heating system and is able to determine the presence of dishes and its dimensions. Equipped with built-in timer induction cooker. The price is about 18 thousand rubles. Users note advantages such as mobility, compactness, functionality, and the ability to select a temperature mode.
The greatest demand in catering placesuse professional induction cookers for restaurants of the German brand SARO. The built-in model CB-70A SARO has two burners at the heart of the design. It supports the ability to self-adjust the required degree of heating, which can vary from 1 to 9. The touch control panel. Also there is a function of blocking control panel, the function of automatic shutdown in case of overheating. Connection method is three-phase.
The most common problem withwhich a user of an induction type cooking surface may encounter - nonfunctioning of the electric cooker as a whole or dysfunction of one of the burners in the presence of power. Induction Cooker Repair in this case it comes down to performing the following step-by-step actions:
