Induction Cooking – for Oven

Posted by on Aug 29, 2013 in Ovens | 0 comments

pa_induction cookerIn the endless debate – which is better , gas or electricity? – Hardly a simple answer . Gas forces to be always on the alert, mindful of the danger that threatened him with the leak. In addition, the flame consumes oxygen gas burners in the kitchen that makes think also about ventilation.
It would seem – long live the electricity! And it is safe and can be operated by a predetermined program. But look at the professionals unless at least one chef cooking on an electric stove? Well, except that melts the butter. Fire, and the fire – that’s the only tool for gourmet cuisine!
In short, today as a century ago, gas and electricity, the two eternal rivals, conduct a continuous struggle for the right to warm and feed the people.

Induction hob plates against the classical heat

It is known that the phenomenon of electromagnetic induction was discovered by Michael Faraday in 1831. Today, the brilliant Englishman can say thank including restaurateurs : Found it on the principle of operation is based induction equipment, which for nearly two decades, equipped with kitchen segment HoReCa.

Benefits of technology

Induction cooker – it is an electric cooker with ceramic hob, fitted with induction hobs . Unlike all other types of board consists in principle of heat, In electric stoves heating of the product occurs in stages : from heaters , heat is transferred to the surface of the plates, it is heated from the base of the pan on the stove, and heat is transferred from the bottom of the product. In the induction phase plates of heat transfer from the heated surface of the burner pan missed.

The principle of operation of the induction cooking zones based on the energy of the magnetic field. In this case, thanks to the copper coil and a high frequency electric current , heating occurs directly in the disk of the pan and the bottom of the food heats up . Thus, the heat does not ring , and she saucepan or frying pan .

The surface of the induction hob is usually heated to no more than 140° F and then allowed to cool off in just 6 minutes. There is it just due to the fact that the heating of the hob is only on hot dishes. In comparison, gas-stove, at the same temperature, allowed to cool for 24 minutes and electric nearly 50. When working in the kitchen is one of the advantages, as practically no ambient air is heated.

Is especially noticeable if the kitchen has a full fleet of induction equipment- Then we use are other options for air ventilation – it takes less than a powerful system ventilation. Induction stove in the kitchen creates a micro climate, chefs working in a more comfortable environment.

Induction hobs have a wide range of heating power – from 50 to 3500 watts. And that power is infinitely variable by means of numerous regimes. At the minimum power possible to extinguish products as well as a slow fire, and at a maximum pot boil water faster than the gas stove.

Induction cookers save time and money?

One of the main advantages of induction cooking – is its cost effectiveness. By their cooking technology induction cooker saves not only time, but also energy. Cooker consumes energy is several times smaller than any other. This happens due to the fact that heating the pan configuration allows optimum mode which ensures minimum power consumption. That is, the stove automatically adjusts to the diameter of the bottom of the pan and heats only the necessary area coverage.

Stove will not operate without a pan on it. Moreover, if the pot or pan is empty, plate, too, will not turn on . Incidentally, the heating of objects having a diameter less than 4.72 in, is blocked by a specific sensor. So if accidentally left on the plate spoon, fork or knife, they are not running high and the danger will not get burned.

Undoubtedly, the positive thing is that when cooking on an induction stove is no smoke and fumes, because the food accidentally got on the glass ceramic surface that does not burn, because she does not get hot burner. In addition , induction cooker safe – there is no open flame, hot burners and mechanical parts, which reduces the chance of burns and fire. To ensure the mechanical safety Rounded Corners plate. Undoubtedly, it is important to take care of insurance property insurance, life. Although the induction cooker not a dangerous device, but not exactly not prevent accident insurance. Read the rules of insurance, pay tables, types of insurance liability.

For such a plate is easier to take care of : the surface is smooth, smudge, no place to gather. And since she is also a very low heat, all care is reduced only to a periodic wiping the surface with a damp cloth.

Despite the fact that the induction hob may advantageously replace not only electricity but also the gas, it still has certain disadvantages.

Induction hobs can not be installed over ovens, refrigerators, freezers and other devices with metal surfaces.

And the main thing – to heat on an induction burner can only be special dishes, the bottom of which is made of a ferromagnetic alloy. This stainless steel cookware , aluminum with a ferromagnetic bottom, cast-iron cookware. But utensils made ​​of copper, brass, aluminum, heat-resistant glass and other non-magnetic materials for such a plate is useless. As a rule, suitable for ” induction ” accessories are marked with a icon.

Summarized the findings:
– Tile goes to the set output very quickly, almost instantly;
– Tile has a low weight and small thickness;
– Burner will not turn on if it is not set to the appropriate tableware (plates suitable for such not all) of the appropriate size;
– When removing cookware cooker immediately switched off;
– The surface is heated only from the bottom of the pan, burned almost impossible;
– Very precisely to the set temperature;
– The efficiency of about 90%;
– Supports a variety of cooking programs.

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