Harm and benefit of the induction cooker. Is the proximity of the induction hob and oven dangerous?

Despite the abundance of information, buyers household appliances there are still many misconceptions and prejudices that sometimes prevent them from making right choice and enjoy all the features and capabilities that modern technology provides.

First of all, the experts decided to dispel doubts about buying induction (induction hobs). This technology has already conquered Europe, but still remains unpopular in Russia.

Myth #1: Induction is not healthy.

During induction, it is not the glass-ceramic that is heated, but the dishes, which then transfer heat to the surface. In conventional plates there is a tape heating element Hi Light, and in induction, its place is occupied by an electromagnetic coil, which generates heat in the dishes themselves due to the action of electric magnetic field. However, it disappears as soon as the dishes are raised at least a centimeter from the surface.

To confirm the safety of the stove, an experiment was conducted comparing the voltage level of the magnetic field of induction and a conventional hair dryer. According to the results of testing for a hair dryer, this figure was 2000 μT, and for the hob - only 22 μT (91 times less!). Such a magnetic field cannot harm human health.

Myth number 2: when buying induction, you will have to change all the dishes.

This myth is exactly as old as there are induction hobs on the home appliances market in Russia. Many of those who have purchased an induction hob had no idea that, for example, their old enamel cookware, which is 15-20 years old, has ferromagnetic properties and is suitable for an induction hob. Why not remember the story of aluminum cookware and the hostess who threw it away without thinking that the bottom of such dishes could be from a different ferromagnetic material and could it fit the conditions for cooking on an induction hob?

This myth is very easy to disprove. In order not to throw out all the old dishes on which you are used to cooking, you need to check its bottom for ferromagnetic properties. This is done very simply: remove the magnet from the refrigerator and attach it to the bottom of the dish from the outside. If the magnet sticks, then the pot or pan is suitable for induction cooking.

Myth #3: Induction heats up like a regular glass-ceramic stove.

One of the most common myths, although the induction hob was created to prevent the glass ceramic from heating up to high temperatures but the dish was still cooking. When the first myth was destroyed, it was found that during the operation of induction, the dishes are heated, and not the surface. To make sure that induction is much colder than glass-ceramic, you can use ice: just put it on the surface. The ice will melt much more slowly than on conventional stove. And this means that culinary masterpieces are no longer in danger of burning.

Myth No. 4: Any metal object that gets on a working induction will get very hot.

Some induction surfaces have minimum requirements to the diameter of the cookware - 8 cm. If the diameter is lower, or the total heating area is smaller, then the hob will not turn on. It is also worth noting that if the dishes are not suitable for use, then they will not heat up. And some induction hobs have a sensor: without dishes, they do not turn on - as, indeed, in children, if they decide to press the buttons of the new "machine".

Myth number 5: induction should not be installed above ovens, dishwashers and washing machines and other devices with metal surfaces.

Indeed, the electromagnetic coils are parallel to the table top. And theoretically, the magnetic field should act both on objects located above the hob and below it. But there are manufacturers hobs who took care of it. When creating them, the developers used a special insulating magnetic "heat sink". Thus, technology standing near induction is not in danger.

Myth #6: Induction cookers are expensive.

This myth is easy to disprove, one has only to study the market. According to statistics, in 2012, 42% of consumers in Europe chose induction heating technology. On the Russian market you can find inductive hobs from 11 thousand rubles. As a result, the difference with traditional glass-ceramic panels comes out small.

Discussion

We also use a hotpoint, I can say that our electricity bill hasn’t changed much either, and the fact that we need special dishes, so we are already used to it, we bought a sufficient number of necessary containers and now we use our panel calmly)

What I like about my Indesit induction is that now neither porridge nor scrambled eggs burn even in not the most successful dishes! while the water boils, on the contrary, faster

we have been using induction for almost two years, according to the bills for electricity, I didn’t notice at all that it “eats” a lot, as you say, maybe it depends on the model and manufacturer? I have a hotpoint model, by the way, which I am very pleased with, very convenient to use and no problems with cleaning

Hi all! I want to say a few words about saving induction cookers. I myself have a Maxwell cooker. The fact is that such plates work differently in different modes. In this case, it works for me as follows - at temperatures of 180 and 220 degrees it works constantly without turning off, and at temperatures of 120, 140 and 160 it works interrupted for a small amount of time and the lower the temperature, the greater the interruption in time. Thus, switching on and off saves energy. And the lower the temperature, the greater this savings. The maximum consumption of such stoves is 2,000 watts per hour, but due to the fact that there is a periodic shutdown, there is a saving of at least 2 times. Turning off and on itself does not negatively affect the operation of the stove, but there are a lot of positives from this. For example, you will never run out of milk, because during the shutdown, and the cycle lasts from 5 seconds or more, the foam will have time to cool and settle. There is another plus, due to the fact that there is no contact with a hot surface and open fire, the dishes do not burn on the outside and therefore do not require much maintenance and remain like new. Highly recommend. I've been using it for over two years now and have no complaints.

A friend told me about the induction cooker, but this article does not say anything about saving electricity. He proved to me about saving, and I read on the net how much she "eats". I don’t remember the name anymore, but there are small types of single-burner Sencor and First 2000 W and above. It's 2 kilowatts. I now have a gas 2-burner, but the gas is Bologna 50l. Bolon lasts for a long time. I will still look for articles about these miracle plates. In terms of price, they are not expensive with us, from 30 euros and more, depending on the “navarots”. For that electricity in Latvia is not very cheap. I also have an 80 liter boiler hanging in my kitchen, it also "eats" to heat water.

Induction - very modern tiles, and more economical and safer due to the fact that they do not heat up, and they do not cost so much, and there is already a large selection of them. We took a Kitfort induction for a test (inexpensive) and have been using it for almost a year now, we do not complain, and we are not going to take even the more expensive one, as they say here for 30 thousand, these 2 burners are enough! The quality exceeded our expectations!

I want to buy a turkey stove for a summer residence, but in the summer the mains voltage = 200v!. Will 1 or 2 burner stoves work at this voltage?

Comment on the article "Induction cooker: 6 myths - and the whole truth"

Electrolux induction cooker with touch buttons on the hob. And why an electric stove if there is gas?! Electric stove with induction heating principle. Where can I find information about the principle of heating a glass-ceramic electric stove?

Discussion

Induction cookers are very economical. All my life there was gas, now the house has electricity. I bought induction, did not notice at all that I began to pay more for electricity.

I have an induction hob. With all the light bulbs (although I have energy-saving ones throughout the apartment), 100-120 kW comes out per month at 3.37 per kW

First, go to your electric company and ask if such a re-equipment of the apartment is possible in principle. Electrolux induction cooker with touch buttons on the hob.

Discussion

As for the connection - the pipe is cut off and muffled by the forces of Moscow Gas, if you are in Moscow. It is necessary to coordinate as a reorganization in the mzhi. Previously, it was the two-burner induction that was coordinated without problems, that is, they did not require additional power for it. Now I don't know if it's the same.

officially turned off the gas
rejoice induction

Advise about the hob. Does anyone have induction hobs? Chapter: Cookers and ovens (IKEA whirlpool hobs induction reviews). Having tried induction, you don’t want anything else in principle.

Cookware for induction. I ask for help: I ​​urgently need to buy a couple of frying pans, a saucepan for an induction cooker. for an induction hob, do you need a magnet to stick to the bottom? Then just aluminum cookware.

Discussion

Plain enameled (I have Czech), stainless steel from Ikea (the one that is more expensive)

I have a Zepter, I don’t plan to change it yet, so I take a mixed hob (2 inductions, two just glass ceramics). I will buy later if possible for induction

I really want an induction hob, but I often cook pilaf. Glass ceramic vs induction. I decided on the oven, now I’m steaming the brain with a hob.

What kind of cookware should be for an induction hob? "Dishes from of stainless steel(magnetic - there is also non-magnetic) and cast iron, too, as a rule, is well suited.

Discussion

Mlyn, I would also like niduction, but we have gas in our apartment)))) ((((

Induction is much more convenient! It's just another level of comfort.
We bought AEG a year and a half ago, then changed to Neff. The latter has much more convenient control (joystick, it is not afraid of wet hands and switching is much faster), and it has on all burners power mode(AEG was only on the neighbors).

For those who like to argue about the quality of technology :))) I emphasize:
Now I’m not comparing brands (better or worse), but describing some of the characteristics of the models that provide comfort of use. Maybe someone will come in handy. :)

Electrolux induction cooker with touch buttons on the hob. induction is more powerful, the entire surface of the dishes is heated evenly and simultaneously. plus gas - an additional source of danger (leakage, etc.).

Discussion

I have had an induction hob for over a year now. Satisfied - just do not convey. The only thing is that the burners themselves do not heat up, so nothing burns, which means that neither burning, nor smell, nor dirt, is worth a lot. If you cook pilaf in something like a cauldron or a high saucepan, there is good options from Woll.

Induction hobs. For a long time with my husband we choose the hob. There are 2 by 2 options: 2 - conventional burners, 2 - induction. Sellers can’t really say the advantages of induction, except for “heats up faster” ...

Discussion

Costs. Definitely.
There are purchases of dishes in the joint venture.
If you distinguish good dishes from sets for 800 rubles, then it makes no difference to you which one to take - ordinary or for induction. True, for induction it is less common, but it is still not difficult to buy it - both in Mosmart, and in the Metro, and on the Internet. The same Gipfel (Profi set - approx. 3 thousand rubles), Woll (pans from 2600), Vinzer (from 6000 per set). Yes, a lot of everything now, up to Tefal. But we bypass Tefal, because. ordinary cheap utensils with teflon coating.
I don't know anything about Zepter. Go shopping with a magnet: it sticks to the bottom - it means it is suitable for induction. :) However, such dishes always have a designation in the form of a spiral and packaging, usually blue.
We wanted to buy 2x2, then we read the reviews: everyone who, out of love for old crockery I bought 2x2, they are terribly sorry that they did not buy all 4 inductions - it turned out to be so convenient.
Moreover, we have the "Power" option on 2 burners (this is a very fast heating due to the energy of the distant burners - 1.5 liters of water boils while I peel 1 potato), and I am very upset that this option is not available on all 4. :)))
Taking into account the fact that the choice is now good, and they cost no more than ordinary glass ceramics, cast aside doubts.
This is one of our best purchases. :)

I ask for help: I ​​urgently need to buy a couple of frying pans, a saucepan for an induction cooker. for an induction hob, do you need a magnet to stick to the bottom? Then just aluminum cookware.

They have different principles work. Electrolux induction cooker with touch buttons on the hob. And why an electric stove if there is gas?!

Discussion

The heat from the heaters goes to working area plates (to burners) rather quickly, since glass-ceramic transfers heat almost without inertia. But this property is not in demand if the most advanced heaters are used - induction. The operation of heaters of this type is based on the use of electromagnetic field energy. It is created by an inductor located under the glass-ceramic surface. The electromagnetic field passes freely through the glass ceramic and generates eddy currents in the bottom metal utensils. As a result, the dishes heat up quickly, but there is practically no heat loss, because. currents do not pass through glass-ceramic surface. However, this does not mean that it is recommended to touch it with your hands, it still heats up - from hot dishes.

The induction hotplate, free from dishes, remains cold even when it is turned on, because it is not it that heats up, but metal objects on her. However, if you forget your fork or spoon on the stove, don't be afraid to burn yourself - they will stay cold. Heating of any objects with a diameter of less than 12 cm blocks a special detector.

Induction burners have the widest range of heating power (from 50 to 2800 W), which can be smoothly changed due to the maximum possible number of adjustments (there are 12-14, while for other types of burners this number usually does not exceed 6-9). On induction burners, you can not only cook and boil, but also produce the so-called languishing (cooking over very low heat). long time) by setting the minimum power level. On the contrary, at the maximum power level, the temperature rises so quickly that the water boils twice as fast as on a gas stove.

So are you interested in glass ceramics or induction cooker?

The development of technologies, including cooking technologies, is steadily taking place. Currently, many well-known manufacturers of household appliances offer the consumer to purchase induction cookers and hobs. Consumers, in turn, when choosing kitchen appliances ask questions whether the induction cooker is harmful, and if so, what exactly. Consumers are easy to understand, because many people want to eat healthy and well-prepared food.

Cons of induction cookers

Harm induction cooker for health, although minimal, it exists, since this device creates a vortex electromagnetic field. And yet, this harm is negligible, for example, compared with mobile phones, which we also press close to our heads when talking. But the principle of operation of the stove is not the only minus. To use an induction cooker, you will have to change almost all the dishes in the house that you used to cook in. Suitable only special utensils, which has a magnetic bottom (this ultra-modern device will not work with other dishes). Thus, investments in the arrangement of the kitchen can be quite considerable (and immediately). However, this inconvenience can be regarded as temporary.

Does an induction cooker create harmful radiation? This statement is the main "horror story" about the harm of this device. Consumers can rest assured that food cooked in an induction cooker is not radioactive. The strength of the vortex electromagnetic fields that arise during the operation of induction cookers is quite insignificant, and the vortex flows themselves are locally limited by the body and device device. Already at a distance of only 30 cm from the plate, the effect of the field can be considered zero. Food does not become radioactive. In general, if the induction cooker is correctly installed by a specialist (including with grounding), then there are no special risks in its use, of course, subject to all the rules for operating this device.

Many scientists argue about how harmful electromagnetic fields created by various household electrical appliances. Perhaps there are rational grains in all these opinions and reasoning, and these are not only speculative conversations. Of course, it is up to the consumer to decide on his own what to cook on and what appliances to use. There is a certain risk for people with implanted pacemakers, and this, of course, should be known when choosing and operating an induction cooker. The fact is that the generated electromagnetic vortex flows can affect the operation of implanted pacemakers (people with such devices should not come closer to a working induction cooker at a distance closer than half a meter).

About the positive qualities of induction cookers

Induction cooktops also have their advantages. First, more fast cooking food. Secondly, energy saving, lightness and ease of care, as well as the inability to get burned. In addition, a special "booster" mode of operation is great for cooking on several burners - you can transfer the power of the burner to the next one. Summing up, we can say that the induction cooker is no more dangerous than many others. Appliances that we use all the time. Naturally, to ensure the safety of any device, you must follow the rules for their operation. And yet, having launched the induction cooker into operating mode, it is worth moving away and doing something else, but it is better to leave the kitchen altogether.