The right electrical surface is not as easy to choose as it seems? They differ from each other in appearance, body materials, cost and heating features. Each of the varieties has its pros and cons, which we will try to understand further. When choosing a product, you should pay attention not only to its characteristics and reviews, but also to the recommendations of experts.
General information
Next, consider the features of electric surfaces, dividing them into induction, conventional and the latest. Every moment must be taken into account so as not to get into trouble and not regret your hasty choice.
Despite the fact that the induction hob is also an electrical modification, the principle of its operation is fundamentally different from traditional analogues with cast iron heating elements.
Induction electric surfaces
Even the most "fancy" and expensive panel of conventional design is powered by a certain heating element, which is the maximumheated by the applied current. The induction system is fundamentally different.
Here a magnetic coil is used, which passes an alternating current through itself, followed by the generation of a magnetic field. The surface remains cold until the dishes with a bottom that is magnetic are placed on it. The further process is determined by the laws of physics, due to which the current begins to "work" between these two planes, heating the material.
Such a system is as convenient and safe as possible, which is important if there are small children in the house. By pressing the buttons and touching the stove, it is almost impossible to get a burn. True, the cost of such products is quite high, although there is a tendency to gradually reduce it. In addition, not everyone perceives the modifications under consideration, fearing a harmful effect on the body.
Myths and reality
There are two myths around electric induction hobs that often scare away potential buyers. Firstly, users are afraid of the negative impact of the magnetic field, thinking that in such a stove it just rolls over. In reality, the harm from a “mobile phone” is much greater, and almost everyone uses it daily and for a long time. The induction mechanism produces a minimal harmless dose of magnetic radiation, especially in comparison with "microwaves". In this direction, the only contraindication is the presence of a pacemaker sensitive to the slightest fluctuations in a person.
Secondly, consumers do not want to spend money on specialdishes that are expensive. In fact, the strength of the electric field near the surface allows you to operate almost any dish whose bottom is magnetic. The main thing is that the bottom should be as smooth as possible and fit at least ¾ of the surface of the burner. Aluminum cookware is not suitable for use, but it is not recommended due to harmful emissions during operation.
Dubious and real advantages of "induction"
Electrical surfaces of the considered configuration have real advantages. Among them:
- High speed heating, resulting in much faster cooking time.
- Efficiency, since electricity consumption is almost 1.5 times lower than conventional analogues.
- Because the panel does not heat up, it is impossible to get burned on it.
Let's try to analyze these points in more detail, approaching them from a critical point of view. Indeed, the heating rate of induction panels is higher. But if a person is used to a certain pace of cooking, it will be difficult for him to get used to the process. This is fraught with spoiled dishes and spent nerves. In addition, all the ingredients for the dish will have to be prepared in advance, and not in the process (in stages).
As for saving electricity, there is a nuance here. "Induction" does not provide uniform and constant heating. When it reaches a certain temperature, it simply turns off. That is, you should forget about the slow "stewing", which is necessary when cooking certain dishes.
As for the impossibility of a burn, this is true if inhouse a small child or a person with a mental disorder. It is unlikely that an adequate adult individual will put his hands on the burners.
Features
As evidenced by reviews of electric hobs with an induction mechanism, such stoves also make noise during operation, making the sound of a functioning fan. In addition, such variations fail more often and require expensive repairs.
If money is not a problem and there is a desire to update the kitchen set with modern appliances, experts advise purchasing combined versions. This option is much more profitable and prudent, and the price is not much more expensive.
Standard versions with cast iron burners
It is worth noting that the only advantage of a conventional electric surface is low cost. If you need it for rare use, the option is quite appropriate. In everyday use, any housewife will pay attention to a number of disadvantages, namely:
- prolonged heating of the work surface;
- significant power consumption;
- difficulties in care;
- Over time, the cooking zones wear out and need to be replaced.
The body material of these modifications is made of stainless or enameled steel. The apparent savings on the purchase is fraught with subsequent significant costs of electricity. In addition, they are difficult to wash, and food is cooked an order of magnitude longer than on gas counterparts. If milk or other product comes into contact with a hotburner guarantees burning. And the pancake itself cools down for a few minutes. In general, there is little pleasure in operating such models.
Ceramic electrical surfaces
Panels of this design are much more practical, they can be turned off and not be afraid of residual heat for a long time.
By the type of heating, "cermet" is divided into several categories:
- Rapid version - standard coils, warm-up time is no more than 12 seconds.
- Halogen options. Despite the fact that with the help of special lamps it takes a couple of seconds to work, such elements quickly fail.
- Hi-Lite band heaters. They have an asbestos base and heat up in 6-7 seconds.
Specialists recommend rapid variations, since their replacement is required quite rarely, while the cost is lower than that of analogues. Another advantage of this variant is the wide range available throughout the markets and speci alty outlets. All well-known manufacturers are engaged in the production of such consumables. Some users are afraid to purchase electric stoves with a ceramic surface, so as not to accidentally break them during operation. However, there is no need to panic here, they are quite durable. The only nuance is the fear of point impacts, but such cases are extremely rare and all the advantages more than cover such fears.
What else to look forattention when choosing?
When buying a stove, do not forget about the main and additional functionality. In addition, the cost is often overestimated, since the modification is “stuffed” with various innovative implementations that many housewives do not use. Pay attention to the following points:
- Control unit. It can be touch-sensitive or with rotary handles. The first panel is easier to maintain, so it is better to choose it.
- The presence of a stoplight or a waiting timer. Its functionality is to briefly turn off the burner if you want to leave for a short time. A very dubious option, since you can simply rearrange the dish, remove it or turn off the stove.
- Food readiness indicator. This is a pretty useful thing, without which you should not take the stove. The convenience is that you can set the time and the signal will remind you of boiling soup.
- Touch pad lock. This option is relevant if there are small children in the house.
- Cookware detection sensor on the surface of the electric stove. On glass-ceramic models, this option is simply necessary, because they do not like to work "for nothing" and quickly deteriorate. Notification of a "bare" switched on burner or the presence of an empty pan is made using a special signal.
- One of the important points is the warranty period. The better the product, the longer the warranty. If this indicator is several months, you should not buy a stove, no matter how cheap it may be.
- Memorizing recipes. Useless feature. Even if the same dish is cookedoften, the products in the composition are different. For example, beef borscht is cooked one day, and pork borscht the next. If you take into account the “useful” advice of the stove, you can end up with an undercooked or overcooked product.
General recommendations for care and use
The electric field of charged surfaces of the glass-ceramic type (induction and conventional) has a peculiarity, which lies in the fact that only dishes with a flat bottom are required for correct operation. Otherwise, the containers will heat up more slowly and the dishes will start to make crackling sounds.
Wash glass-ceramic panels with special compounds that do not contain abrasive inclusions. The remains of burnt products are cleaned with a special metal scraper, which is usually supplied in the kit. After processing, a special polish is applied to the surface, which allows you to give the panel a shine, and also protects it from dirt.
As already stated, copper and aluminum containers are not suitable for a stove with an induction mechanism. But their operation is not recommended for glass ceramics either. Such pans, including enameled and painted utensils, leave marks on the surface. Removing them is very problematic, sometimes almost impossible. To avoid damage to glass ceramics, it is not recommended to place heavy things or interior items on such a panel that may fall and damage the material.
What are users saying?
Electric hob reviews aboutwhich are very different, users perceive differently. Some consumers note the cheapness and relative efficiency of standard hobs, arguing that "everyone" used such models before. The second group of users strives to keep up with the spirit of the times by choosing induction options that have a lot of advantages, including modern design and wide functionality. Based on the realities and recommendations of experts, the best option would be a combined modification that combines all the best features of both designs.
Finally
The fact that various types of hobs are in demand, says another fact. Almost all well-known manufacturers produce all these types of furnaces. At the same time, many of them focus on the possibility of reducing the cost of innovative models without losing quality parameters. From this we can conclude that with the appearance of some ultra-modern material, versions that seem fantastic today will become obsolete.
