An induction hob or stove is an invention that will not leave indifferent anyone who has ever tried to cook on such a stove after a conventional electric one. Two years ago we bought in Ikea hob, in which four heating zones are built - two induction and two conventional ones. Now we use only induction. Fast heating, easy power control and low inertia, natural shutdown when the pan is removed. In addition, significant energy savings and no open fire and gas.

Once upon a time, in more old times, the microwave oven, which is now very often criticized and sometimes even considered a harmful device, had the same success (which cannot be considered justified, for which see the note on our website “ The Harm and Benefits of a Microwave”).

Obviously, the induction cooker is also a source of powerful electricity. magnetic field, moreover, an open source (unlike a microwave oven, in which the doors are closed). Therefore, a reasonable question arises about the possible impact of this field on human health. Manufacturers of induction furnaces are certainly not interested in the study electromagnetic radiation coming from their technique. Imagine the economic damage caused by any negative information about the impact of this radiation on health. Usually in the description of the furnace it is noted that it is absolutely harmless.

Let's try, based on the results published in the public domain, to figure out whether the induction panel is harmful. First, a few words about the mechanism of the furnace. This mechanism is based on the phenomenon of electromagnetic induction and has actually been used for heating and melting metals in industry for a very long time. In induction heating installations, an electromagnetic field is created by an inductor, which is a multi-turn cylindrical coil (solenoid). An alternating electric current is passed through the inductor, as a result of which a time-varying alternating magnetic field arises around the inductor. The object to be heated is placed inside or near the inductor. The changing (in time) flux of magnetic induction created by the inductor penetrates the heated object and induces a vortex electric field. Conduction currents (eddy currents) and alternating current energy arise in the heated object. electric field according to the Joule-Lenz law, it irreversibly transforms into thermal energy. Described transformations of energy electromagnetic field give the opportunity:
1) transfer electrical energy from the inductor to the heated object in a non-contact way (unlike resistance furnaces),
2) release heat directly in the heated object, as a result of which the use of thermal energy is most efficient and the heating rate increases significantly (compared to the so-called "furnaces with an external heating source").

In a household induction hob, under each heating zone there are inductors, through which an alternating current of medium frequency from 20 to 100 kHz flows. The coils generate a magnetic field of the same frequency that passes through ceramic coating plate and causes eddy currents directly in the bottom of the pot or pan. Most effectively convert alternating eddy current into heat ferromagnetic materials. In such materials, an alternating electric field is pushed into the thin outer layer of the bottom of the pan (the so-called "skin effect"), which increases the electrical resistance and causes intense heating. The alternating magnetic field constantly magnetizes and demagnetizes the material of the bottom of the pan, which creates additional heating (the so-called "hysteresis losses").

In the figure - the device induction cooker(fig. from the site en.wikipedia.org)

What do we have from the induction cooker, besides heated food? We have an alternating electromagnetic field near the hob. Moreover, it becomes more intense if the pan diameter is smaller than the diameter of the radiating surface. Since eddy currents in the bottom of the pan create a magnetic field opposite to the field of induction coils, the total magnetic radiation is extinguished if the diameters of the bottom of the pan and the cooking zone match. In addition, we have leakage currents. These currents are created by the fact that the induction coil and the pan form an electrical capacitor, and when a person touches the pan, a small current can flow through his body.

Especially quickly, induction cookers spread at the beginning of the 21st century in Japan. The number of boards sold in 2001 increased by 51% compared to 1998. And that's where they started coming from. alarm signals about them possible harm for good health. Until now, many opponents of induction panels quote from one Japanese non-profit organization, which conducted research on induction furnaces in 2002 and allegedly found a significant excess of international standards for electromagnetic radiation. According to their data, the radiation exceeded the threshold set by the International Commission on Non-Ionizing Radiation Protection (ICNIRP) by 16 times. A Japanese organization has asked manufacturers to disclose information about electromagnetic fields that exist near domestic induction stoves.

It would be strange if international organizations for the protection of public health did not respond to such criticism. Many reputable organizations have seriously taken up the study of induction heating. Some of the results can now be found online. We present here the results of studies published in 2006 by the Swiss Federal Office of Public Health FOPH.

The FOPH study used two built-in induction stove models and one portable tabletop stove. All three models complied with the current European standard (SN EN 62233 "Electromagnetic fields around household and similar electrical appliances - Methods for evaluation and measurement"), which requires that the radiation be no more than 6.25 μT at a distance of 30 cm from the hob, according to values ​​recommended by ICNIRP, but it should be noted that these values ​​were obtained using cookware made of high-quality ferromagnetic material, it is enough large diameter and centered in the heating zone.

However, in everyday life it is not always possible to fulfill all the conditions of ICNIRP, sometimes the dishes do not completely cover the induction heating zone, they may not be made from the very suitable material, the distance to the slab surface can be less than 30 cm. Therefore, FOPH studies were carried out in the area from 1 to 30 cm to the slab, correct location pans, poor centering, the effect of low-quality material and the effect of turning on several heating zones in one stove.

As a result of the experiments, the following was found. Electromagnetic radiation measured at a distance of 1 cm always significantly exceeds the ICNIRP limit. If the pan was moved from the center of the induction zone, or its diameter was smaller than the diameter of the zone, then the norm was exceeded up to a distance of 12 cm from the stove when using optimal cookware and up to 20 cm when using not quite suitable utensils(for example, an enamel pan).

The electromagnetic field that occurs in the immediate vicinity of the induction hob can create induced currents in the human body and affect the nervous system. ICNIRP has set current limit requirements. To test compliance with these standards, FOPH researchers conducted experiments with a group of people of different sexes and ages who were near induction hobs at a distance of 5 cm. The currents flowing inside the human body and the currents arising in nervous system. It was found that the currents in the human body are below normal when using built-in models of furnaces and above normal when using a portable model. The currents in the nervous system did not exceed the norm in all cases. It should be noted that these norms were established by ICNIRP based on the fact that the currents induced by an external field were 50 times less than the stimulation threshold of the human central nerves. The graph below shows the currents in the human body caused by the electromagnetic field of an induction cooker located at a distance of 5 cm from a person (for different plates and different people). Threshold value of ICNIRP - yellow line (100%). Graph from FOPH document.

In the conclusion of its study, FOPH acknowledges that there is currently little published data on the health effects of medium frequency electromagnetic fields on human health. Those data that were obtained in the study of the influence of radiation from computer monitors cannot be extrapolated to radiation from induction cookers. the nature of the radiation source and the magnitude of radiation for these devices are different.

One of the most detailed and competent publications summarizing research on the dangers of low-frequency electromagnetic radiation on human health is the monograph of the WHO World Health Organization (WHO) Extremely Low Frequency Fields Environmental Health Criteria Monograph No.238. A summary in Russian is published on the organization's website. I would like to note that I had a rather optimistic impression after reading this document. Although studies have been conducted on both animals and humans, there is no conclusive evidence that low frequency radiation is harmful to the cardiovascular or nervous system.

Use pots and pans whose bottom completely covers the heating zone. Always place the dishes in the center of the zone.

Do not use damaged utensils, utensils with a convex bottom, even if they heat up well.

The most important thing is to use the proper cookware to ensure that energy is efficiently transferred from the induction hob to the bottom of the pan without loss. Choose pots specifically labeled by the manufacturer as suitable for induction ovens.

Do not use metal spoons when stirring food in the pot.

As with any new device, we need to decide whether to use the fruits of civilization or make do with old devices. You can of course refuse both the microwave and the induction stove. Cooking on gas, for example. But I personally, after the studied materials, are not going to refuse these devices. We all live already among electromagnetic fields. This is the 21st century, nothing can be done about it.

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Comments:

Elena , 01.10.2014 11:01

The induction hob is a very good invention. It is strange that they only recently appeared, because the principle itself was known 200 years ago. Maybe they really thought they were unhealthy?

Sergey K. , 03/19/2015 04:35 AM

From household appliances, perhaps, the induction cooker is the most necessary invention. All sorts of multicookers and convection ovens are a complete swindle. And induction is a thing!

Rolan , 08/24/2015 02:56 | Bork 600

The head from the induction hurts a lot ...

Elena , 08/31/2015 11:36

The head from what only does not hurt. Why do you think that from induction?

Natalia, 09/07/2015 05:41

Victor , 10/21/2015 03:29 AM

The author deliberately concealed the results of the EMR influence from the induction cookers of reputable researchers, for example, Swiss ones. Apparently, there are problems with English ... I had to throw out such a tile when I measured the background from it and read what the SES think about such tiles. In Russian, I found a long-standing study that the excess of EMR disrupts the transport function of blood. Good luck to everyone in shopping, because, judging by the quality of the articles, luck is really needed here ...

Moiseeva N.P. , 26.10.2015 10:42 | Ch. editor

The article presents just the results of authoritative researchers, namely the results of studies published in 2006 by the Swiss Federal Office of Public Health FOPH. What Swiss studies you are talking about is not clear. Give at least a link. Where did you read the opinion of the SES - it is also interesting to know. What "old study" are you referring to about the transport function of blood? And finally, I wonder what kind of model you threw out and what did you measure? If you do not believe the article, look at the sources referenced at the end of the article (it is desirable, however, to speak English, because I did not find a translation into Russian). Your unsubstantiated criticism of this article and your generalization to other articles does not look very fair. If you want to add something on the merits and with serious references to research - we will only be grateful.

Dmitry , 03/04/2016 10:02

My wife found this article and after reading it offered to buy her own tile. Perhaps my knowledge will be useful not only to me, for this I unsubscribe here. There is such a device, called: an electromagnetic field strength meter. There is such a table, called: maximum acceptable levels electromagnetic radiation for the population. So, measured at a distance of a meter from the stove in a horizontal plane showed .... let's say a slight excess of the norm by half. when measured over the stove, dozens of times. Mrs. Moiseeva, if you really believe the "authoritative" Western publications, I sympathize with you. The rest I will say this: If you have the opportunity to do without an induction cooker and microwave, this opportunity should be used.

Moiseeva N.P. , 10.03.2016 10:25 | Ch. editor

Yes, I must admit, I believe only those data that contain, at a minimum, information about measuring instruments and results in numbers. What kind of tiles do you have? What was on the stove and was the entire heating zone covered? What did you measure? What specific results did you get? Therefore, your message is very similar to the usual trolling, which must be fought. More specific numbers can be found online. For example, see this article. http://www.hansa.ru/helpful/mythbusters/ There, people measured the field strength from a hair dryer and from an induction cooker. The intensity level of the hair dryer at a distance of 3 cm from it was 2000 μT. At the same distance, the intensity level of the induction hob was 22 μT. Measurements at a distance of 30 cm were also in favor of the safety of induction: 0.65 versus 7 for the hair dryer. I think that the tiles are different - high-quality and not very good. I advise you to choose not the cheapest option. As for the effect of electromagnetic radiation on health and various norms, this problem is also not fully understood. However, when attesting workplaces, for example, measurements are taken and compared with fairly strict standards. An interesting article on this topic, with specific figures, is published at https://geektimes.ru/post/140431/ It is interesting that the field strength occurs even when the usual table lamp turned off but plugged in.

nik, 18.08.2016 09:39

If the conditions are already set that the heating zone must be covered, that special utensils must be used for cooking, that the utensils must be strictly in the center of the cooking zone, then this already makes you wonder why this is all. Indeed, in the kitchen of the hostess, when they prepare several dishes, and at least one, they do it quickly and they have no time to deal with centering, selecting dishes and other things from the same dough, and even out of habit, always with a metal spoon, the one that will always be at hand to use the majority automatically, without hesitation, and accordingly, obviously safety rules, even these, will be regularly violated. And at the same time, as many articles say, everyone is not given a full guarantee of safety for the body (after all, even famous brands of these surfaces do not provide a full guarantee of harmlessness at a relatively low price, not to mention less well-known and reliable ones). In addition, the body of each person is individual, both in terms of immunity, resistance to the effects of various radiations, and in terms of other influences, incl. and electric current and magnetic field. And no one has absolutely no guarantee that it is his body that tolerates inductive magnetic radiation absolutely normally, maybe even vice versa, very weakly and negatively. Therefore, God saves the safe. There is no need to look for adventures on the fifth point and test your body for strength, because this can end in a fatal outcome in the end and you won’t understand why. Dmitry won wrote that offhand he only measured the radiation and it showed twice as high as the norm horizontally, and vertically above the stove tens of times higher than the norm. You immediately tell him about the model, about centering, about the complete filling of the heating zone. This is nonsense. If the surface is harmful, then it is harmful, regardless of the brand and alignment, the differences are only in the magnitude of this harm, in some models it is less, in some it is more, but it still exists. And on an individual organism and influence of this harm individually. On someone's body, even the most minimal harmful radiation is enough to get big problems with health, and the harm to another organism and from higher radiation is minimal. Why should anyone tempt fate, not knowing absolutely how their body resists this radiation, and even more so the bodies of the whole family, and even more so the bodies of fragile children (you won’t kick them out of the kitchen when cooking, and when they come from school alone and warm up that themselves -they will or will want to experiment on this stove, but some children will definitely want to and you will not give a guarantee of their safety). So think for yourself who wants to risk their health and the health of their loved ones. In addition, when cooking in a microwave, respectively, as on such surfaces, when using radiation, food molecules are destroyed and it has a completely different structure, which is not very useful for the body. So think about who needs it. And in order to sell it to you, they will sell you anything about harmlessness, because their task is to make money, and then you will deal with your health yourself and spend your money when the seller has already forgotten about you immediately after the purchase.

Moiseeva N.P. 09/05/2016 03:47 | Ch. editor

nik, I wonder if you are not afraid to turn on the computer, TV and other devices? Are you afraid to use electric heaters, hair dryers at home? After all, all these devices emit an electromagnetic field. And there are limits everywhere. For example, it is not recommended to get closer than 1.5 m to the TV, but children do. I see that now modern children do not let go of tablets and mobile phones, pressing them to their ears, which is not recommended. Now is the 21st century, there are many new devices. It is important not to ban them, but to check how harmful they are. Good ones induction furnaces, according to some measurement results, not at all more harmful than stoves with the usual spiral and hair dryers. Although there may also be restrictions here, however, like other household devices.

Dmitry K , 09/14/2016 03:16 AM

I fully support Moiseeva N.P. At one time, and even now, they say that cellular communication causes brain cancer. Various scientific studies were carried out and that there is no evidence for this. If it is necessary to find out the effect of a particular device on a person, then larger-scale studies are needed, including statistical data (and for this it is necessary to collect data for about 150-200 years to complete and increase the reliability of studies)

Anton , 11/16/2016 11:32 AM | Quality content for the masses!

Moiseeva N.P. and Dmitry K, watch the film RESONANCE. Life in the Ocean of Microwaves on youtube, very informative in this direction;)

Vyacheslav , 06.12.2016 01:01

Dear Moiseeva, I understand you, you want to justify your favorite chick, and you grab at any straw - hair dryers, TVs, tablets to justify it. But the man told you that he personally measured the intensity of electromagnetic radiation, and the norm was exceeded 10 times!!! What other arguments do you need? If you simply do not believe him, well, in the end, take this device yourself and measure the EMP.

Moiseeva N.P. , 06.12.2016 10:23 | Ch. editor

I am a metrologist. It is not enough for me to simply say that someone measured something. What device? What specific data is received? What was the plate? If a person does not want to answer such questions, then he simply did not measure anything.

Andrey , 06.12.2016 05:48

We all already live among electromagnetic fields, nothing can be done about it, the author concludes. So let's sleep with four phones under the pillow, cook on x knows what and live at the intersection of power lines!

Xenia , 12/13/2016 05:56

I do not use a microwave, or induction, or Teflon, or a slow cooker. Cooking on the hob with the usual "pancakes". By the way, the kettle is an ordinary whistling enamel kettle. There is no dishwasher, and the phone is a regular dialer. Of the miraculous technology, I use only an automatic washing machine. And all this is not because there is no money, but out of principle. I work two jobs and have two children. I do everything and I feel great! And all these inventions are for lazy housewives. Less need to sit on the forums, more family to do!

Murzilka, 03/09/2017 04:00

And why Moiseeva N.P. doesn't trust the results in the comments, but trusts the results from Hans' promotional article? Did they indicate "information about measuring instruments and results in numbers" there? The link to the main material on which the article was written is rotten.

Moiseeva N.P. , 13.03.2017 05:07 | Ch. editor

Victor , 03/29/2017 10:01 am

The problem is that metrologists and scientists cannot be aware of the processes that occur with food. You count calories, joules, fats, etc. Food cannot be expressed in formulas. Food SHOULD NOT be exposed to magnetic fields, waves and other nonsense. Then all this takes your body along with food. The problem is that things that are essentially intangible - FOOD - are regarded by scientists as a material object. Hence all the problems. I probably. no, exactly, I say it is not clear to you. But it is a recognized fact that bread requires human hands, not machine mixing of the dough. It tastes better, you know?? So is the comparison of fire and waves.

beloeugene, 04/07/2017 02:40 | private person

I draw the attention of Dear metrologist Moiseeva, that the links you provided to the hair dryer are INCORRECT precisely from the point of view of metrology, because the hair dryer uses low-frequency electric current directly for heating and 50 Hz EMP propagates around the hair dryer. Induction heating technology uses 1000 times higher frequencies - 100 KHz CONVERTED current. This creates MEDIUM FREQUENCY EMP, which is NOT THE SAME THING as low frequency EMP. For metrologists, such excuses, as they say in Russian, are inappropriate! Yes, and the logic - now, they say, poisons and radiation are everywhere - everyone chooses how to poison himself - purely marketing, but we are talking about the health of ourselves, our children and relatives. Unfortunately, now the most AUTHORITATE experts and organizations (even the WHO!!!) have already become so INDECEPTLY PARTIAL in their conclusions that references to them, on the contrary, due to the CUSTOM NATURE, lower the reliability of their recommendations and studies ....

Moiseeva N.P. , 11.04.2017 02:06 | Ch. website editor

To be precise, the medium frequency EMP starts from 300 kHz. The effect of low-frequency EMR on the human body is now being studied by scientists. A detailed summary, based on analysis of the studies, as well as WHO's priorities in this area of ​​research, are set out in the WHO publication at the end of the article. Although, in order to understand the problem, you must at least trust someone ..

Ivan VC , 04/19/2017 12:38 PM

Dear, I agree with everyone a little bit, well, just like Verka) but seriously, for the 3rd year we have been using probably the coolest company in every sense, both in terms of price and quality from Mile- But I am not at all satisfied with the quality of the cooked food !! ! Something is not right and something is not right, it seems that we are being poisoned in all directions, and really there is only aesthetics and cleanliness on the stove, but the fact that everything in the pan itself can burn wildly and in general the stove is built-in and the most sophisticated, but the simplest defense from overheating - no! But most importantly - really - the quality of the cooked food is no! It seems that amy affects the molecular composition in food and we get just a useless mass in the form of food, probably there are no useful substances left there! There is no speed that many people talk about, heating is so relatively fast - but in order to cook normally with such a stove, you need to reduce it to 5-6 and in time it will be longer than on all other types - which are 1000 times more useful than induction! I want to sell this work of art and buy a normal ordinary one - at least ceramics with a heating coil!!!

Moiseeva N.P. , 04/19/2017 02:24 | Ch. website editor

I have been using an induction hob for five years now. Food cooked on it can be very tasty and tasteless. It all depends on the chef and the quality of the food. Electromagnetic induction does not affect the taste and quality of food in any way. Why do you think that "all other types of stoves are 1000 times more useful than induction"? Maybe not change the stove, but just learn how to cook?

Ivan VC , 04/19/2017 11:29 AM

Dear Moiseeva, thank you for your reply! I understand that you naturally do not imagine how I cook and we are in my family, but believe me, everything is on highest level, we cook mainly in the Russian-French-Italian style and on the usual earlier plates, all the same dishes turned out to taste somehow more natural - take my word for it! You say it depends on the cook and the quality of the products, this can even not be considered because even just water heated on this stove or brought to a boil has a different taste compared to what is on a regular electric kettle Tefal - which, by the way, has been working since 1994! Is there a study somewhere on the issue of the effect of an induction cooker on the composition of food and products ?! Agree that now all these organizations and corporations work only for business in terms of profits and in parallel with this, as it were, legally to reduce the number of people! The stores are full of products with gmo, palm oils and fats, I’m already silent about the microwave, which, thank goodness to common sense, we don’t use - and all this is almost from the same opera! When entering the store, we mean the supermarket - we first of all look at the composition, but a lot of people do not do this at all. Of course, the Chinese are right with their ancient proverb - We are what we eat! And as for the ind. plates, I feel with intuition that this is not nice!)

Stranger , 08/27/2017 02:14

Hello! I work with electricity. This is my life, I am almost always at the substation. There are transformers at the transformer substation, high voltages I come across all sorts of filters, reactors, etc., not to mention direct study from power lines. I, of course, am not a doctor, but my colleagues, on average, live no less than others. Unlike refinery workers, for example. :-/ Do not be afraid of electricity, know the basic safety rules!)

Stranger, 27.08.2017 02:17

Ivan VC, unfortunately it seems that intuition replaces your brain, or at least common sense

To understand what an induction cooker is, imagine the following situation. When you are ready to cook, you turn on your electric stove and pour water into the pot. At this time, your restless baby runs into the kitchen and inadvertently grabs the hob with his hands. In the case of a conventional electric stove, the matter will end in a burn, but if you have an induction cooker, the baby will not even feel pleasant heat.

The surface of the induction hob remains cold until the cookware is placed on it.

The principle of operation of the induction cooker

An induction hob is safer than a glass-ceramic hob or a conventional cast-iron pan hob. The operation of the device is based on the phenomenon of electromagnetic induction - the occurrence electric current in a closed circuit due to a change in the magnetic flux passing through this circuit. Thanks to the English physicist Michael Faraday, the whole world knows about the phenomenon of electromagnetic induction. The development of the use of electromagnetic induction began in 1831, it was then that Faraday made his discovery. Now it's hard to imagine modern life without transformers - they are used at every step. An induction hob or induction cooker is the same transformer. The surface of the plate is glass-ceramic. Under it is an induction coil, under which an electric current flows with a frequency of 20-60 kHz. The induction coil is the primary winding, and the dishes that are placed on the stove are secondary winding. Induction currents are fed into its bottom. The dishes are heated, and hence the products that are in it. The pot, frying pan is heated, and glass-ceramic surface, which is between heating element and dishes, heats up already from the dishes.

With induction heating, heat loss is minimal, and the rate of heating of dishes is significantly higher than that of stoves and hobs of other types (including hobs with halogen heaters). So, the heating efficiency of the glass-ceramic surface is 50-60%, gas stove- 60-65%. Induction heating has an efficiency of about 90%.

The principle of operation of the induction hob is simple and effective

The induction hob appeared in family kitchens in the 80s of the twentieth century. It was then that mass production of such plates under the AEG brand was launched. The first induction cookers were very expensive. But they were not in great demand, not only because of the high cost of the device, but also because users were extremely wary of innovations in the field of cooking. Now that the housewives are already well aware of what an induction hob is, the reviews about these stoves are rather positive. But there are people who believe that induction is not the place in the kitchen. Perhaps doubts arise due to the fact that special utensils with ferromagnetic properties are needed to cook on such stoves.

Choosing cookware for the induction hob

For dishes with ferromagnetic properties, you do not have to chase through any specialized stores. Yes, and there is nothing hazardous to health in the ferromagnetic properties of dishes. These are ordinary pots and pans, to which a magnet is attracted. If it's attracted to your enamel pot, it's fine for use on an induction hob. But in no case should you use aluminum or copper utensils. Dishes made of ceramics, copper, glass, porcelain are also not suitable. And here cast iron pans and stainless steel cookware is fine.

• The bottom of the cookware must be at least 12 cm in diameter. Then the area of ​​​​contact with the burner will be sufficient.
• Pay attention to the marking, as a rule, manufacturers inform buyers about the ferromagnetic properties of cookware using special symbols.
• The bottom thickness should be between 2 and 6 mm.
• The prices of good dishes for an induction hob are approximately the following: a frying pan is 2-3 thousand rubles, a saucepan is 3-4 thousand rubles (depending on size).
• This utensil can also be used for conventional stoves. But this is unlikely to matter to you if the induction hob has already taken its place of honor in your kitchen, and the usual electric stove has gone on a well-deserved rest. But there are combined induction hobs, in which there are both conventional and induction hobs. If you prefer this one, you can use the cookware for all burners.

For use on an induction burner, enamelware, stainless steel, cast iron are suitable

Most well-known manufacturers cookware for induction cookers - Fissler (Germany) and Woll. They produce not only pots and pans, but also stewpans, woks, braziers, ladles. Woll tableware is made by hand, it has a titanium-ceramic non-stick coating, bottom thickness 10 mm. The dishes of these firms are not cheap, they are designed for consumers for whom quality is more important than economy. High-quality cast-iron cookware for induction hobs is manufactured by Hackman (Finland). If you are interested in cheaper dishes, pay attention to Tefal (France), 4U Inox, Privilege Pro, Classica Inox, Pro Series. Pots and pans of the Czech company Tescoma are dishes with an induction bottom made of stainless steel at a price of 2 thousand rubles.

Advantages and disadvantages of induction electric stoves

First, the high heating rate. The bottom of the pan is heated, not the surface of the stove, therefore, time is saved for cooking. Secondly, electricity is saved. The induction hob consumes significantly less electricity than a conventional electric stove. After all, the current is not consumed to heat the spiral, but only to create a magnetic field in induction coil. Thirdly, induction cookers are safe. You will never burn yourself on their surface and you will never start a fire, even if you forget to turn off the burner by removing the dishes from it. After all, without a pot or pan on the burner, nothing will heat up. Within a few seconds after the end of cooking, the very surface where the pan stood was not hot, but warm.

Food cooked on an induction cooker is absolutely safe, so all doubts can be discarded

The surface of induction cookers recognizes the presence of dishes on the burner automatically, and also automatically adjusts to the diameter of the bottom.

The induction hob has several cooking programs. If any food is accidentally dropped on the burner or stove surface, it will not burn because the surface does not heat up. The plate is attractive appearance and easy to care for. If something spills on it, simply wipe it with a soft cloth. Many housewives would like to see this miracle of technology in their kitchen, but there are those who are sure that the induction cooker is unsafe.

The disadvantages of induction panels are only that when using the stoves, you cannot use dishes made of aluminum or glass. The hob is not recommended to be installed above other built-in metal appliances (for example, an oven). But main disadvantage induction cooker - its high price compared to other types of stoves. Usually, average consumers cannot afford such a stove precisely because of its high cost.

An original and bold experiment demonstrates that only the cookware heats up on an induction hob.

Induction cooker - harm or benefit

The main criterion of distrust on the part of consumers is the high price of induction hobs and their mechanism of operation, which is far from clear to everyone. There is an opinion that the magnetic field adversely affects human health. But manufacturers claim that the magnetic field created by induction cookers is low-frequency and cannot harm people's health, including those who wear pacemakers, but it is better for them to play it safe and not come closer to a working induction cooker than half a meter. Or even stop using an induction cooker.

The assertion that the induction cooker brings harm is not without foundation. After all, a vortex magnetic field is created. However, the harm is no more than the harm mobile phones(and we also press them to the head when talking). Myth about harmful radiation induction cookers - the most popular "horror story" about this device. Food cooked on an induction cooker is absolutely non-radioactive. The eddy currents that are created during the operation of the hob are locally limited by the body of the appliance. Already at a distance of 30 cm from the surface of the plate, the effect of the field is zero.

How to choose an induction hob

On the Russian market, unfortunately, no large selection induction cookers. Optimal in terms of price / quality ratio are plates of the AEG-Electrolux concern. She doesn't look any different from normal. electric stove with glass ceramic hob. The price of the device is 27-28 thousand rubles. Electrolux EKD 513502 X — it is a complete freestanding cooker, 50 cm wide, with induction hob and oven. There is an indication of the residual heating of the burners. After all, they heat up from the dishes and after the end of cooking for some time remain noticeably heated. In the center they heat up to 90-100˚С, and along the edges - up to 25-40˚С. There are no other stoves with an induction surface on the Russian market. True, there is also Italian ILVE equipment, but prices for induction cookers from this manufacturer start at 100 thousand rubles. Everything else is induction hobs, which can be bought at a price of 17 thousand rubles. Independent built-in induction glass ceramic hob available in stores household appliances in a wide range. Consider the most popular models among consumers.

Hobs from BOSCH

Under the BOSCH brand on the Russian market there are several four-burner hobs induction. These are the panels different design with different number of heating zones. There are models where all the burners are induction, and there are those where two of them are “regular” HiLight glass-ceramic burners.

BOSCH PIN675N14E induction hob is attractive, convenient and efficient

When choosing an induction hob from BOSCH, pay attention to Bosch model PIN675N14E, which has four induction burners, but the two burners on the left are combined into one. They can work as one heating zone (for large pans or stewpans) and as two different ones. This zone is called FlexInduction. We note another convenience of the induction panel from BOSCH - the PowerBoost function, which can be activated for each burner. This is a 50% increase in power to reduce cooking time. Additional power is "borrowed" from the adjacent heating zone. In addition, there is a function for recognizing dishes on the burner - electronic sensors “see” it, they also determine its size. If there is no cookware on the burner, the power will automatically turn off. The smart induction hob also “matches” the power supplied to the size of the cookware in order to save electricity.

Control hob BOSCH PIN675N14E touch. There is a digital indication of the degree of heating and a 17-step power adjustment. The cost of such a hob is about 33 thousand rubles.

Hansa induction hobs

The price of the Hansa BHI64383030 model is about 13 thousand rubles. This is the most affordable cooktop with four induction hobs. The maximum power of this model is 3.5 kW, so it is also suitable for those who live in an apartment with old wiring. Despite the fact that the total power of all burners is 4.5 kW, it is limited to 3.5 kW by the self-regulating EGO module. The connection of the Hansa BHI64383030 induction hob is single-phase, which is an indisputable advantage. No additional preparation of the electrical network is required - the hob works according to Plug & Play technology, to start using it, you just need to plug it into a power outlet. We also note the Booster function (increasing the power of each burner by 50%), overheating protection (automatic shutdown), the function of recognizing the presence of dishes and their sizes, a timer.

Hansa BHI 64373030 induction hob has undeniable advantages

Hansa BHI 64373030 is a combined induction hob. It has two burners with induction heating zones and two HiLight burners that reach maximum temperature in 7-10 seconds.

Combined electric surfaces from Zanussi

The Zanussi ZXE 66 X hob costs about the same as the aforementioned Hansa. But she has two induction burners and two conventional ones (HiLight), while one of the conventional ones has two heating zones, which makes it possible to use dishes of different diameters and not waste electricity. There is an "automatic boiling" function. The user can set the desired degree of heating and select the operating power, for a certain time the burner operates at full power, and when the sensors detect the boiling point has been reached and the contents of the pan boil a little, the burner will automatically return to the power level set by the user, the dish will continue to cook.

The control of the hob is touch-sensitive, there is a function of blocking the control of the surface and auto-off when overheating. In addition, there is a timer that gives an acoustic signal.

Combined induction hob Zanussi ZXE 66 X surprises with its versatility

Other brands of built-in induction panels

In our country, you can also buy induction surfaces AEG, Electrolux, Neff, Gaggenau, Samsung, Siemens, Gorenje, Siemens, Kuppersbusch, Siemens, Whirlpool, Smeg, Kaiser, De Dietrich, CATA, Miele, ILVE. On sale there are not only four-burner, but also two-burner, five-burner and one-burner hobs. There are also induction wok burners, which can be a segment of the hob or a separate element.

Connecting an induction hob

The connection parameters of the induction hob and installation requirements are set out in the instructions that come with the appliance. It is recommended to connect the hob to the power supply via separate cable drawn from the electrical panel. In this case, an additional socket fuse must be installed. The connection to the panel can be either without a socket or through a socket with earthing of the appropriate power. The hole in the countertop for the hob is cut out with a jigsaw, but you must first mark the place with a pencil and a template.

After the hole in the countertop is made, the edges with a violation of the protective layer should be processed special means for chipboard countertops– transparent silicone sealant. A sealant is also needed, which prevents moisture and small debris from entering under the hob.

When preparatory work completed, the hob can be fixed in place and connected to electrical network. Use special fasteners. Test the operation of the induction hob by placing a pan filled with water on the hob. Do not forget that the dishes must have ferromagnetic properties (attract ordinary magnets to themselves).

The induction hob is very convenient, easy to keep clean, and the dishes cooked on it are worthy of the highest praise.

Induction heating technology in cookers and hobs - one of the most advanced to date. They provide user safety due to the low heating of the burners. They save time spent on cooking, thanks to high efficiency with induction heating. They save electricity. The only drawback of induction hobs is their high price, basically, such panels are still more expensive than conventional ones. If we are talking about a free-standing stove, there is also trouble with the assortment. But no one will argue with the fact that induction heating gives additional amenities and the fact that you have to pay for them is quite normal. Let your kitchen be comfortable and modern!