The differences between a conventional electric cooker and its induction analog become much more obvious if one understands the principles of their operation.
The principle of operation of a conventional electric cooker
In a conventional electric cooker everything is quite simple. Under the influence of an electric current, a spiral is heated, which is in the burner. Heat is distributed evenly to all objects in the immediate vicinity of the heat source.
The principle of operation of the induction cooker
It differs drastically. Instead of a spiral there is an induction coil. When you turn on the burner, an electric current flows through the coil. A high-frequency magnetic field is created. It interacts with metal utensils, in which vortex flows arise. They heat it.
Thus, only these two elements interact: a coil and metal utensils. This means that only the dishes themselves are heated, which then transfers the heat to the contents.
Advantages of induction cookers:
Coefficient of efficiency
| 55% | |
| Halogen | from 60% to 65% |
| Induction | 90% |
Conclusion: The gas stove spends only half of the energyon the heating of the food itself, and everything else goes away in a literal and figurative sense to the wind. Induction cookers, in turn, have an enormous efficiency, and spend 90% of the heat produced for their intended use.
Cost-effectiveness
Induction plates are not characterized by inertia. In practice, this means the following: when you adjust the temperature of the plate, it changes almost instantly. You do not need to wait for the heating element to warm up or cool down.
Conclusion: electricity is consumed much more efficiently - you will have to pay less for it - you get savings.
Safety
Only dishes are heated, but only metal. The plate itself adjusts to its diameter. And if a foreign object falls on it, for example, a fork - nothing will happen. The plate will not affect small diameter objects. It goes without saying that organic objects, for example, a piece of food that hit the burner or your hand - are completely safe. Nothing will burn, and no one will get burned.
The only thing that you can do harm is the magnetic fields. But, in order that you understand how much their impact is minimal, let us give the following example: in the usual hair dryer they are much stronger.
Cooking programs
There are more of them than in any other cooker. What is it for? Fast mode, for example, is perfect for boiling water, and slow - for extinguishing vegetables.
Operation of
Despite the fact that it is quite easy to wash such a plate, it will be extremely rare for you to do this. The surface of the plate does not heat up, which means that nothing will burn on it.
There are not many drawbacks to such boards, but they should also be mentioned.
Disadvantages of induction cookers
Special dishes
There is a very simple way to determine which dishes will suit you. Take an ordinary magnet and bring it to the surface of the pan or frying pan. If the vessel itself or at least its bottom is magnetized, it means it suits you. All that is made of non-magnetic materials - will not heat up.
Shock resistance
These plates do not differ in their impact resistance. Therefore, they must be installed and operated with care.
Other devices
It is not advisable that other devices are located next to the plate, if their body is made of metal.
Noise
Users complain that some models of such boards produce noise during operation.
Summing up the
- An induction cooker is a more technologically advanced version of a conventional electric cooker.
- Electricity in it is used not to heat the spiral, but to create a magnetic field that acts directly on the dishes.
- Induction plate from electric differs in that it is more economical, safe and easy to operate.
- Its main drawback is the need to use special utensils.
