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Features of Induction Cookers:

The induction range features a wide range of heating power – from 50 up to 3500 watts. And this power can be smoothly varied. In the induction cookers, the total number of controls typically ranges between 12-20, while in the other type of burners this figure is usually not more than ten. It uses the least electric power to create a low-level heat. It can boil water at a maximum speed, which is quite faster than the gas stove.

Induction cookers are able to provide high-level precision heating (Like the electric cookers), and temperature change to any level is instantaneously possible (as on a gas stove). In addition, they possess some unique features not available to other boards. For example, the function ‘Booster’, allows the user to control the heat, and temperature within a moment. Sometimes, this feature is called “intense heat”. This feature is useful to increase the capacity of the burners when you would like to cook ample food at a time, for instance, a large pot of soup or something else.

In the multi-zone induction cookers, the burners can share power with each other, depending on their specific heating capacity. Usually, in the multi-zone induction cookers, the burners are grouped in pairs, and each pair surrounds the main ring. Which features the greatest heating capacity.

Induction cooking process heats up the pan only. So, the surface of the induction hob is typically heated to no more than 60°C. But how? Because heating comes only from the hot bottom of the induction-ready cookware. Induction burner-top cools off within only 6 minutes, whereas an average gas stove takes about 24 minutes for cooling down.

Advantages of Induction Cookers:

Here are some positive aspects of induction burners:

  • When you are cooking with an induction stove, smoke won’t appear, since the cooking zone itself does not heat up. Even when the food particles accidentally fell on the glass ceramic surface, those are not burnt,
  • An induction hob is easier to maintain. Its surface is completely smooth. It hardly allows dust accumulation. And since it is also a little heated, dust can be easily removed by wiping the induction-plate periodically with a damp cloth.
  • Induction cookers are safe. They do not have open flames, incandescent burners, and mechanical parts.
  • Induction cookers are economical. Their energy-consumption rate is several times less than any other burner.

Disadvantages of Induction Cookers:

Despite the fact that the induction cooker can successfully replace the conventional cookers run by electricity, and/or gas, it still has certain disadvantages.

First, induction cookers cannot be installed over ovens, dishwashers and washing machines, as well as refrigerators, freezers and other devices with metal surfaces.

Secondly, the induction hot-plate works only with some special type dishes, the bottom of which is made of a ferromagnetic alloy. And the thicker the bottom, the faster the heat. You can check your cookware material’s suitability for induction cooker. It is not difficult. Stick permanent magnets to the bottom of the utensil. It will get stuck to materials, like iron and certain steels, including enameled. But aluminum, brass, and glass do not have ferromagnetic properties, and therefore are not suitable for induction cookers.

Some manufacturers make pans with whole bottom containing ferromagnetic alloy or combining aluminum or brass with a ferromagnetic material. These type utensils are termed as induction-ready cookware. It costs little more than regular pans. But I note that induction-ready pans are suitable to use with the conventional electrical or gas cookers.

Induction hob can recognize if the utensil does not have ferromagnetic properties, and the device simply turns off. Another point about induction hob that you should pay attention is that about 60-70% of its area must be “covered with” pot or pan. Heating subjects whose diameter less than a certain magnitude (depending on burner size), is blocked by a specific sensor. Therefore, if you inadvertently left on the plate spoon, a fork or a knife – they would neither get inflamed; nor create burn hazard.

In induction cooking zones the system generates eddy currents which are amenable to regulation. The sensors can adjust the diameter of the heating zone depending on the size of the pan, but only if it is within an acceptable range.

Final Verdict:

So, we found that induction cookers combine the advantages over the electrical and/or gas units. They are economical, safe and hygienic. It might be a little costly. But if you go for induction cooker or hob, the money won’t be wasted considering it’s a long-term benefit.



Source by Rose Smith

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