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 pan. At this time, your restless baby runs into the kitchen and accidentally grabs his hands hob. In the case of a conventional electric stove, it will end in a burn, but if you have an induction stove, the baby will not even feel the pleasant warmth.

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

Working principle of an induction cooker

An induction hob is safer than a glass ceramic hob or a regular hob with cast iron pancakes. The operation of the device is based on the phenomenon electromagnetic induction– occurrence electric current in a closed loop due to changes magnetic flux, passing through this contour. 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, when Faraday made his discovery. Now it is quite difficult 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. Below it there 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 cookware that is placed on the stove is the secondary winding. Induction currents are supplied to its bottom. The dishes heat up, and therefore the food in them. The pot, frying pan is heated, and the glass-ceramic surface, which is located between heating element and dishes, it is already heated by the dishes.

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

The operating principle of an induction hob is simple and effective.

Induction hobs appeared in family kitchens in the 80s of the twentieth century. It was then that mass production of such slabs under the AEG brand was launched. The first induction cookers were very expensive. But they were not in great demand, not only because the device was expensive, but also because users were extremely wary of innovations in the field of cooking. Now that housewives already know well what an induction hob is, reviews of these stoves are rather positive. But there are people who believe that induction has no place in the kitchen. Perhaps doubts arise because cooking on such stoves requires special utensils with ferromagnetic properties.

Choosing cookware for an induction hob

You don’t have to go to any specialized stores to find dishes with ferromagnetic properties. And there is nothing hazardous to health in the ferromagnetic properties of cookware. These are ordinary pots and pans that are attracted to a magnet. If it sticks to your enamel pan, it will be fine for use on an induction hob. But under no circumstances should you use aluminum or copper cookware. Dishes made of ceramics, copper, glass, and porcelain are also not suitable. But cast iron frying pans and stainless steel cookware are quite suitable.

• The bottom of the dish must be at least 12 cm in diameter. Then the contact area with the burner will be sufficient.
• Pay attention to the labeling; as a rule, manufacturers inform buyers about the ferromagnetic properties of cookware using Special symbols.
• The thickness of the bottom should be from 2 to 6 mm.
• Prices of good cookware for induction hob something like this: frying pan 2-3 thousand rubles, saucepan – 3-4 thousand rubles (depending on size).
• This cookware can also be used on regular stoves. But this is unlikely to matter to you if the induction hob has already taken its place place of honor in your kitchen, and an ordinary electric stove has gone to a well-deserved rest. But there are combination induction hobs that have both regular and induction burners. If you prefer this one, you can use the cookware for all burners.

Enameled cookware, stainless steel, cast iron are suitable for use on an induction burner.

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

Advantages and disadvantages of induction electric cookers

Firstly, high speed heating The bottom of the pan is heated, not the surface of the stove, therefore saving time for cooking. Secondly, electricity is saved. An induction hob consumes significantly less electricity than a conventional electric stove. After all, the current is not consumed to heat the coil, but only to create a magnetic field in the induction coil. Thirdly, induction cookers are safe. You will never get burned on their surface and 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 frying pan, nothing will heat up on the burner. 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 cast aside

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

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

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

An original and daring experiment demonstrates that only cookware heats up on an induction surface

Induction cooker - harm or benefit

The main criterion for mistrust on the part of consumers is the high price of induction hobs and their operating mechanism, which not everyone understands. There is an opinion that the magnetic field negatively affects human health. But manufacturers assure that the magnetic field created by induction cookers is low-frequency and cannot cause harm to the health of people, including those who wear pacemakers, but it is better for them to be safe and not get closer than half a meter to a working induction cooker. Or even stop using an induction cooker altogether.

The statement that an induction cooker is harmful is not without foundation. After all, a vortex magnetic field is created. However, the harm is no greater than the harm of mobile phones (and we also press them to our heads when talking). The myth about the harmful radiation of induction cookers is the most popular “horror story” about this device. Food cooked on an induction cooker is absolutely not radioactive. Eddy currents that are created during the operation of the hob are locally limited by the body of the device. Already at a distance of 30 cm from the surface of the slab, the influence of the field is zero.

How to choose an induction hob

Unfortunately, not on the Russian market large selection induction cookers. The optimal price/quality ratio is the plates of the AEG-Electrolux concern. It looks no different from a regular electric stove with a glass-ceramic hob. The price of the device is 27-28 thousand rubles. Electrolux EKD 513502 X — This is a full-fledged free-standing stove, 50 cm wide, with an induction hob and oven. There is an indication of residual heating of the burners. After all, they heat up from the dishes and after finishing cooking they remain noticeably heated for some time. In the center they heat up to 90-100˚С, and at the edges - up to 25-40˚С. There are no other cookers with an induction surface on the Russian market. True, there is also Italian ILVE equipment, but prices for induction cookers from this manufacturer start from 100 thousand rubles. Everything else is induction hobs, which can be purchased at prices starting from 17 thousand rubles. Independent built-in induction glass-ceramic hob presented in stores household appliances in a wide range. Let's look at the most popular models among consumers.

Hobs from BOSCH

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

The 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 frying pans or saucepans) or as two different ones. This zone is called FlexInduction. Let us 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” them, and they also determine its dimensions. If there is no cookware on the hotplate, the power will automatically turn off. A smart induction hob also “matches” the supplied power to the size of the cookware in order to save electricity.

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

Induction surfaces from Hansa

The price of the Hansa BHI64383030 model is about 13 thousand rubles. This is the most affordable four-burner induction hob. Maximum power 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 undeniable advantage. No additional preparation of the electrical network is required - the hob operates using Plug&Play technology; to start using it, you just need to plug it into an outlet. We also note the Booster function (increasing the power of each burner by 50%), overheating protection (automatic shutdown), recognition function for the presence of dishes and their sizes, and a timer.

The Hansa BHI 64373030 induction hob has undeniable advantages

Hansa BHI 64373030 – combined induction hob. It has two induction burners 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 it has two induction burners and two regular ones (HiLight), while one of the regular ones has two heating zones, which makes it possible to use cookware 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 that the boiling point has been reached and the contents of the pan boil slightly, the burner will automatically return to the power level set by the user, and the dish will continue to cook.

The hob control is touch sensitive, there is a function to block the surface control and auto shut off when overheated. In addition, there is a timer that gives an acoustic signal.

Combined induction Zanussi panel ZXE 66 X surprises with its versatility

Other brands of built-in induction hobs

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

Connecting an induction hob

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

After the hole is made in the tabletop, the edges with a violation of the protective layer should be processed special means For chipboard table tops– transparent silicone sealant. A seal is also needed to prevent moisture and small debris from getting under the hob.

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

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

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

Takes ~3 minutes to read

For several decades, induction hobs have been popular in America and Europe. Russian housewives continue to treat this piece of technology somewhat warily. Let's figure out why, and also learn more about this type of hob.

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What are the advantages

An induction cooker has a number of advantages when compared with gas or electric panels:

1. Operation is absolutely safe. The stove can be used even if there is a small, curious child in the house. When he grabs the working panel with his hands, he will not get burned and will not even feel pleasant warmth. Many experiments were carried out when a hand was calmly placed on the surface next to a pan of boiling water or a layer of paper was made under the dish - it did not catch fire.
2. Efficiency. An efficiency (efficiency factor) of 90% is achieved. This figure is the highest among competitors. The heating efficiency of glass ceramics is 50-60%, and that of a gas stove is 60-65%.
3. There is no dependence of power on network voltage.
4. The heating speed of the panel is much higher, which means cooking goes faster. Scientists conducted an experiment: half a liter of milk at the same temperature was boiled on an electric, gas and inverter stove. Needless to say, in the latter case the milk boiled much faster - 4 minutes 10 seconds compared to 4 minutes 48 seconds on gas and 5 minutes 32 seconds on electric.
5. Easy to clean. If porridge suddenly escapes from the pan or you break an egg past the frying pan, there is no reason to worry. Since it is not the stove that heats up, but only the dishes, the liquid remains a liquid, it will not burn or dry out. You can easily wipe it with a kitchen cloth, and the stove will shine like new.
6. Economical consumption of electricity. Thanks to the high percentage of efficiency, energy is spent only on heating the dishes, there is no thermal effect on the air and the remaining panel. This is the main difference from an electric stove, where current is consumed to heat the coil. Here it is necessary to create a magnetic field in the induction coil, which is much less expensive. We will dwell on this in more detail when we consider the principle of operation of an induction cooker.
7. To turn on the burner, you need dishes of the appropriate diameter - at least 8 centimeters. This feature eliminates the possibility of frying a fork that accidentally falls on the surface. The smart panel also automatically calculates that the diameter of the bottom of the pan should be at least half the diameter of the burner.
8. There are many built-in cooking programs, unlike a gas hob. This makes the housewife's life much easier and also saves money. a large number of time.
9. It is impossible not to mention the appearance of the convection stove. Smooth shiny surface, minimalist design, no extra buttons. By the way, a little advice: a silver-colored panel will look better in the kitchen, since grease stains are less noticeable on it.

What types of induction cookers are there?

Convector stoves vary in size, functionality, and also in built-in options:

1. Size. The panel can be either 30x30 centimeters or reach a size of more than 100 centimeters in length. It depends on the chosen shape: square, rectangle or hexagon. You can experiment with an interesting shape and place tiles in different ways in the kitchen: it can even be corner.
2. Functionality capabilities. The induction cooker can be filled various functions. Some of them are: keep warm mode, pause mode, electronic timer, power adjustment and so on.
3. Embeddability:

• the stove can be combined with an induction oven for the kitchen;
• the combined version provides for the presence of several burners, the operation of which is based on different principles: two induction, two electric;
• a multi-burner surface that can be easily integrated into kitchen furniture. You can install storage shelves or an oven underneath it;
• a small tile with one burner, which is convenient to move around the apartment or even take with you on a trip.

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What are the differences from other plates

In addition to the qualities listed in the advantages, there are other features that distinguish the convection stove from its competitors in the market.

Firstly, this is the price. Here the difference is immediately noticeable. An inductive panel will be much more expensive to purchase than a gas or electric model, which have a similar set of functions. On the other hand, the simplest induction can remain inexpensive and still be of high quality. On the websites of hardware stores you can find many budget options with photos, descriptions and detailed reviews that reveal the advantages and disadvantages of all the models presented.

Secondly, to cook food normally you will need special utensils. Cookware with ferromagnetic properties is required. Don't let this scare you compound word. More to the point in simple language, then a magnet should be attracted to pans and pots. Such cooking utensils can be found in any store; they are marked with a special icon indicating its properties. Additionally, you can take a magnet with you and check the authenticity. However, it is not necessary to change the entire set of cookware for a new stove. Proven items made of cast iron and stainless steel will do, even if they have a layer of enamel on them. Never use materials such as aluminum, copper, porcelain, glass, or ceramics. If you really don’t want to part with your favorite dishes, but want a modern stove, then there is a solution to the problem. Just buy special metal discs that attach to the bottom of your good old saucepan and make it suitable for use.

Thirdly, the convection stove makes a certain noise. It quietly hums or buzzes - this is the sound that the working coils make when they interact with the dishes. The humming, however, is not too loud; it dissolves in the everyday atmosphere of noisy fuss in the kitchen. Moreover, than more modern model hob, the quieter the sound it makes.

Working principle of an induction cooker

Let's finally deal with the question that has been tormenting all readers from the very beginning of the article. It's time to learn how an induction cooker works.

We owe the existence of the induction cooker to the famous English physicist Michael Faraday. It was he who discovered the phenomenon of electromagnetic induction in 1831. Without delving into the history of science, let’s turn to practice. Let us answer the question, what does an induction cooker mean?

The hob consists of glass ceramics. Below it is an induction coil made of copper wire, which in appearance resembles a flat snail with numerous turns on the shell. An electric current with a frequency of 20-60 kHz passes through all turns of the coil, an alternating electromagnetic field appears, and then induced current. Cookware with a ferromagnetic circuit, which was already mentioned above, becomes part of the electromagnetic circuit. Thus, the induction coil acts as the primary winding, and the cookware on the stove is the secondary winding. The bottom of the pan is heated by inductive eddy current.

In this case, heat losses are minimized. The main forces are directed towards heating the dishes, the food in the dishes is heated, and the glass-ceramic surface is heated by the dishes on it. And as soon as the frying pan is removed from the panel, it automatically turns off and cools down in a matter of minutes.

1. Never use cookware made from materials that are not suitable for use with an induction hob.
2. There are models that automatically turn off after 2-3 hours. You should keep an eye on your stove if you are cooking something for an extended period of time.
3. Not every induction hob has the opportunity to place an oven, dishwasher, microwave oven and other metal equipment. When choosing a model, pay attention to this and consult a specialist.

• insufficient heating - associated with incorrect diameter or position of the cookware, as well as overheating of the copper coil;
• one of the burners does not work or whole line– most often occurs due to incompatibility of the cookware with the type of stove;
• there is no connection - you need to check the fuse and power supply;
• The residual heat indicator is broken - run a software test to check the operation of the temperature sensor.

There are not many malfunctions, and all of them can be solved. In extreme cases, a specialist in repairing inverter cookers will be able to help you.

What the market offers, main manufacturers

Moscow hardware stores offer many different models and manufacturers. The most famous of them: AEG-Electrolux, ILVE, BOSCH, Hansa, Zanussi, Samsung, Siemens, Gorenje. Among the proposed options there are both more economical brands and those aimed at the premium class of consumers.

Induction hob technology is the most advanced and modern in the world. It is still just gaining popularity, but has already received well-deserved respect from cooking enthusiasts living in advanced countries.

An induction hob or stove is an invention that will not leave anyone indifferent who has ever tried cooking on such a stove after a regular electric one. Two years ago we bought a hob from Ikea that has four built-in heating zones - two induction and two regular. Now we only use induction. Fast heating, easy power control and low inertia, natural shutdown when removing the pan. In addition, significant energy savings and the absence of open fire and gas.

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

Obviously, the induction cooker is also a source of powerful electromagnetic field, and an open source (unlike a microwave oven, whose doors are closed). Therefore, the question reasonably arises about the possible influence of this field on human health. Manufacturers of induction furnaces, of course, are not interested in studying the electromagnetic radiation emanating from their equipment. Imagine the economic damage any negative information about the health effects of this radiation will cause. Usually in the description of the stove it is noted that it is absolutely harmless.

Let's try, based on those published in open access results, find out whether the induction hob is harmful. First, a few words about the mechanism of operation 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, the electromagnetic field is created by an inductor, which is a multi-turn cylindrical coil (solenoid). An alternating electric current is passed through the inductor, resulting in a time-varying alternating magnetic field around the inductor. The heated object is placed inside or next to the inductor. The time-varying flow of magnetic induction created by the inductor penetrates the heated object and induces a vortex electric field. Conduction currents (eddy currents) arise in the heated object and the energy of the alternating electric field, according to the Joule-Lenz law, is irreversibly converted into thermal energy. The described transformations of electromagnetic field energy make it possible:
1) transfer electrical energy from the inductor to the heated object in a non-contact manner (unlike resistance furnaces),
2) release heat directly in the heated object, as a result of which the use of thermal energy is most effective and the heating rate increases significantly (compared to the so-called “furnaces with external source heating").

In a household induction hob, under each heating zone there are inductor coils through which an alternating current of medium frequency flows from 20 to 100 kHz. The coils generate a magnetic field of the same frequency, which passes through the ceramic coating of the stove and causes eddy currents directly in the bottom of the pot or pan. Ferromagnetic materials convert alternating eddy current into heat most efficiently. 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 electrical resistance and causes intense heating. The alternating magnetic field constantly magnetizes and demagnetizes the material at the bottom of the pan, which creates additional heating (the so-called “hysteresis loss”).

The picture shows the structure of an induction cooker (picture from the site ru.wikipedia.org)

What do we get from an induction cooker besides heated food? We have an alternating electromagnetic field near the hob. Moreover, it becomes more intense if the diameter of the pan 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 the induction coils, the total magnetic radiation is extinguished if the diameters of the bottom of the pan and the cooking zone coincide. In addition, we have leakage currents. These currents are created because the induction coil and the pan form an electrical capacitor, and when a person touches the pan, a small current can flow through their body.

Induction cookers spread especially quickly at the beginning of the 21st century in Japan. The number of slabs sold in 2001 increased by 51% compared to 1998. And it was from there that alarming signals began to come about their possible harm to 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 that international standards for electromagnetic radiation were significantly exceeded. According to their data, the radiation exceeded the threshold established 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 household induction stoves.

It would be strange if such criticism were not responded to international organizations to protect public health. Many reputable organizations have seriously taken up the study of induction heating. Some results can now be found on the Internet. Here are 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 countertop 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 radiation to 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 utensils made of high-quality ferromagnetic material, sufficient large diameter and centered in the heating zone.

However, in Everyday life It is not always possible to fulfill all ICNIRP conditions; sometimes the cookware does not completely cover the induction heating zone; it may not be made from the same suitable material, the distance to the surface of the stove may be less than 30 cm. Therefore, FOPH studies were carried out in the area from 1 to 30 cm to the stove, the effect of incorrect positioning of the pan, poor centering, effect was studied poor quality material and the effect of including 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 standard. If the pan was shifted relative to the center of the induction zone, or its diameter was less 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 cookware (for example, an enamel pan) .

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

In concluding its study, FOPH acknowledges that there is currently insufficient published data on the health risks of medium frequency electromagnetic fields. The data obtained from studying the influence of radiation from computer monitors cannot be extrapolated to radiation from induction cookers, because The nature of the radiation source and the amount of radiation are different for these devices.

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

Use pots and pans whose bottoms completely cover the heating zone. Always place utensils in the center of the area.

Do not use damaged cookware or cookware with a hollow bottom, even if it heats up well.

The most important thing is to use the proper cookware to ensure efficient energy transfer from the induction surface to the bottom of the pan without loss. Choose pans that are specifically marked by the manufacturer as suitable for induction ovens.

Do not use metal spoons when stirring food in a pan.

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 studying the materials, am not going to give up these devices. We all already live 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 cooker is a very good invention. It’s strange that they only recently appeared, because the principle itself was known 200 years ago. Maybe they really thought that they were harmful to health?

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

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

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

My head hurts a lot from the induction...

Elena, 08/31/2015 11:36

My head hurts from everything. Why do you think it’s from induction?

Natalya, 09/07/2015 05:41

Victor, 10/21/2015 03:29

The author deliberately concealed the results of the influence of EMR from induction cookers by authoritative researchers, for example, Swiss ones. Apparently, with English problems... I had to throw away such a tile when I measured the background from it and read what the SES thinks about such tiles. In Russian I found a long-standing study that excess EMR disrupts the transport function of the blood. Good luck to everyone in your 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 the results of reputable researchers, namely the results of studies published in 2006 by the Swiss Federal Office of Public Health FOPH. It is not clear what Swiss research you are talking about. At least give me a link. Where you read the opinion of the SES is also interesting to know. What "old study" are you referring to about the transport function of blood? Finally, I'm curious, what model did you throw out and what did you measure? If you don’t believe the article, look at the sources that are linked at the end of the article (it is advisable, however, to speak English, because I couldn’t find a translation into Russian). Your unfounded criticism of this article and your generalization to other articles does not look very honest. If you want to add something substantive and with serious links 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, so I’m posting here. There is such a device called: an electromagnetic field strength meter. There is such a table called: maximum permissible levels of electromagnetic radiation for the population. So, measurements at a distance of a meter from the slab in the horizontal plane showed... let's say, a slight excess of the norm by half. when measured above the stove, tens of times. Ms. Moiseeva, if you really believe the “authoritative” Western publications, I sympathize with you. To the rest I will say this: If you have the opportunity to do without an induction cooker and microwave, you should use this opportunity.

Moiseeva N.P. , 03/10/2016 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 blocked? How 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 voltage level of the hair dryer at a distance of 3 cm from it was 2000 µT. At the same distance, the voltage 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 a hair dryer. I think that there are different tiles - high quality and not so good. I advise you to choose not the cheapest option. Regarding the effects of electromagnetic radiation on health and various standards, then this problem is also not fully understood. However, when certifying workplaces, for example, measurements are taken and compared with fairly strict standards. An interesting article on this topic, with specific figures, was published at the link https://geektimes.ru/post/140431/ Interestingly, the field strength occurs even when normal desk lamp turned off but plugged in.

nik , 08/18/2016 09:39

If the conditions are already set that the heating zone must be blocked, that special utensils must be used for cooking, that the utensils must be placed strictly in the center of the cooking zone, then this already makes you wonder why all this is happening. After all, in the kitchen, when housewives prepare several dishes, even just one, they do everything quickly and they have no time to worry about centering, selecting dishes and other things from the same dough, and even out of habit, they always use a metal spoon, the one that will always be at hand use most automatically, without thinking, 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 complete guarantee of safety for the body (after all, even well-known brands of these surfaces do not provide a complete guarantee of harmlessness at a relatively low price, not to mention less well-known and reliable ones). In addition, each person’s body is individual, both from the point of view of immunity, resistance to the effects of various radiations, and from the point of view of other influences, incl. and electric current and magnetic field. And no one has absolutely no guarantee that his body tolerates inductive magnetic radiation absolutely normally, maybe even on the contrary, very weakly and negatively. Therefore, God protects those who are careful. There is no need to look for adventures on the fifth point and test your body’s strength, because this can end in death in the end and you won’t understand why. Dmitry Vaughn wrote that he just measured the radiation offhand and it showed twice as high as normal horizontally, and vertically above the slab it was tens higher than normal. You immediately tell him about the model, about alignment, about completely filling the heating zone. This is nonsense. If the surface is harmful, then it is harmful, regardless of the brand and alignment, the only difference is in the magnitude of this damage, in some models it is less, in some it is more, but it still exists. And the impact of this harm on the individual organism is individual. Even the smallest amount of harmful radiation is enough for someone's body to have big problems with health, and the harm to another organism and from higher radiation is minimal. Why should anyone tempt fate without knowing absolutely how their body resists this radiation, and even more so the bodies of members of the whole family, and especially the bodies of fragile children (you won’t kick them out of the kitchen while cooking, and when they come home from school and heat it up themselves) -they will or want to experiment with something on this stove, but some children will definitely want to and you won’t 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 take care of 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, interesting, aren’t you afraid to turn on your computer, TV and other devices? Are you afraid to use electric heaters and hair dryers at home? After all, all these devices emit an electromagnetic field. And everywhere there are restrictions. For example, it is not recommended to come 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, many new devices are appearing. It is important not to ban them, but to check how harmful they are. Good induction stoves, according to some measurement results, are no more harmful than stoves with conventional spirals and hair dryers. Although there may also be limitations here, just like with other household devices.

Dmitry K, 09.14.2016 03:16

I fully support Moiseeva N.P. At one time, and even now, they say that cellular communications cause brain cancer. Various scientific studies have been carried out and there is no evidence of 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 the research)

Anton, 16.11.2016 11:32 | Quality content to 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 little thing, and you grab at any straw - hair dryers, TVs, tablets - to justify it. But the man told you - he personally measured the intensity of electromagnetic radiation, and the norm was exceeded 10 times!!! What other arguments do you need? If you simply don’t believe him, then, in the end, take this device yourself and measure the EMR.

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

I'm a metrologist. Just saying that someone measured something is not enough for me. What device? What specific data was obtained? What kind of stove was it? 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 summarizes. So let’s sleep with four phones under the pillow, cook on who knows what and live at the intersection of power lines!

Ksenia, 12/13/2016 05:56

I don’t use a microwave, induction, Teflon, or multicooker. I cook on the hob with regular “pancakes”. By the way, the teapot is an ordinary enameled one with a whistle. There is no dishwasher, and the phone is a regular dialer. The only miracle technology I use is an automatic washing machine. And all this is not because there is no money, but out of principle. I work two jobs and raise two children. I have time to do everything and feel great! And all these inventions are for lazy housewives. You need to sit less on forums and spend more time with your family!

Murzilka, 03/09/2017 04:00

Why Moiseeva N.P. doesn’t trust the results written in the comments, but trusts the results from Hans’s advertising article? Did they provide “information about measuring instruments and results in numbers”? The link to the main material on which the article was written is rotten.

Moiseeva N.P. , 03/13/2017 05:07 | Ch. editor

Victor, 03/29/2017 10:01

The problem is that metrologists and scientists cannot understand the processes occurring with food. You count calories, joules, fats, etc. Food cannot be expressed in formulas. Food SHOULD NOT be exposed to magnetic fields, waves, or other nonsense. Then your body takes all this along with food. The problem is that things that are essentially immaterial - FOOD - are regarded by scientists as a material object. This is where all the problems come from. Me, probably. Yes, no, exactly, I’m saying it’s incomprehensible to you. But it is an accepted fact that bread requires human hands, not machine mixing of dough. It tastes better, you know??? So is the comparison of fire and waves.

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

I would like to draw the attention of Dear metrologist Moiseeva, that the references you provided to the hair dryer are INCORRECT from the point of view of metrology, because the hair dryer uses directly low-frequency electric current for heating and a 50Hz EMR propagates around the hair dryer. Induction heating technology uses 1000 times higher frequencies - current CONVERTED to 100 KHz. In this case, EMF of MIDDLE FREQUENCY occurs, and this is NOT AT ALL THE SAME as EMF of low frequency. For metrologists, such excuses, as they say in Russian, are inappropriate! And the logic - now, they say, there are poisons and radiation everywhere - everyone chooses what to poison themselves with - is purely marketing, but we are talking about the health of our precious ones, our children and relatives. Unfortunately, now the most AUTHORITATIVE experts and organizations (even WHO!!!) have become so INDEEDLY PARTIAL in their conclusions that references to them, on the contrary, due to their ORDERED CHARACTER, reduce the reliability of their recommendations and research....

Moiseeva N.P. , 04/11/2017 02:06 | Ch. website editor

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

Ivan VC , 04/19/2017 12:38

Dear, I agree with everyone a little bit, well, just like Verka) but seriously, for the 3rd year now we have been using probably the coolest company in every sense, both in price and quality, from Mile - But I am not at all satisfied with the quality of the prepared food!! ! Something is not right and something is wrong, it seems that we are being bullied in all directions, and really there is only aesthetics and cleanliness on the stove, and the fact that everything in the pan itself can wildly burn and in general the stove is built-in and the most sophisticated - but There is no simple protection against overheating!!! But the most important thing, really, is the quality of the prepared food! It seems that Emi affects the molecular composition in food and the output is just a useless mass in the form of food, which probably doesn’t stay there useful substances! There is not the 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 with all other types - which are 1000 times more useful than induction! I want to sell this work of art and buy normal, ordinary ceramics with a heating spiral!!!

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

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

Ivan VC, 04/19/2017 11:29

Dear Moiseeva, thank you for your answer! I understand that you naturally can’t imagine how I cook and we in my family, but believe me, everything is at the highest level, we cook mainly in the Russian-French-Italian style and on previously ordinary stoves, 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 not even be considered because even just water heated on this stove or brought to a boil has a different taste compared to that on a regular Tefal electric kettle - which, by the way, has been working since 1994! Is there any research somewhere on this issue of the influence of an induction cooker on the composition of food and products?! Agree that now all these organizations and corporations are working only for business in terms of profit and at the same time, as if legally, to reduce the number of people! The stores are full of products with GMOs, palm oils and fats, I’m already silent about the microwave, which, thank goodness, we don’t use - and all this is practically from the same opera! When entering a store, meaning a supermarket, the first thing we do is look at the ingredients, but a lot of people don’t do this at all. Of course, the Chinese are right with their ancient proverb - We are what we Eat! And regarding the indian plate, I feel with intuition that this is not a good idea!)

Stranger, 08/27/2017 02:14

Hello! I work with electricity. This is my life, I'm almost always at the substation. There are transformers at the transformer substations, at 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. :-/ Don't be afraid of electricity, know basic safety rules!)

Stranger, 08/27/2017 02:17

Ivan VC, unfortunately it looks like intuition is replacing your brain, or at least common sense

Igor, 03/26/2018 12:11

Good afternoon. It looks very much like Victor, that is, Dmitry or Nick, are the same person engaged in trolling, but it’s not entirely clear in the name of what (the handwriting is too similar). Even without being a metrologist, it is important for me to hear comments from people who give at least some practical, vital arguments, facts, numbers, and do not empty their crazy speculations and heresies on all forums. And for those heroes who work several jobs, raise children (apparently working from home), do not use technology (which makes the home routine easier and faster) and still have enough free time for themselves - great respect and respect :) In general, I want I will say, guys, if you want to live healthy, move away from the city, away from electrical engineering, go to the mountains, breathe clean air, drink spring water, eat food exclusively from nature and in no case subject it to any processing. Less meat - more greens;) Be healthy and happy!

Peter, 06/08/2018 05:15

It is alarming that the network is full of “marketing” presentations of induction cooker technology and not normal human reviews from users of induction cookers with their long-term use. And besides this, there is no EMR passport data. In Japan at one time (2006) there was even an appeal to manufacturers to declassify this data. They would write in the instructions about the level of EMR and the person would then decide for himself whether or not to use this device. I was also struck by this marketing expression: the stove is safe if you don’t “hugging” it. That is, they kind of warned us, but it seems like they turned everything into a joke. No one will hug the stove. And the fact that during cooking a person leans against the stove, uses metal utensils to stir, is constantly nearby. With limited space, washing, cleaning, cutting, cooking at a distance of 0.1-1 meter from the stove is generally of no interest to anyone. During the discussion, the parties interested in the sale are very clearly visible. Had a negative experience when purchasing an induction cooker. No bias. We bought a 2-burner induction hob instead of a gas cylinder. They delivered the tiles to us, we gave them the cylinder with the old slab. During the work, it turned out that everything heats up great and quickly (and of course, it also burns quickly). But subsequent symptoms forced us to abandon this stove: fogginess in the head, after prolonged use headache and when you are near a stove that has been running for a long time, you feel nauseated. Moreover, the feeling of heaviness in the head remains even when the stove is not working but is plugged in. It is clear that measuring EMR and expert evidence will require a decent amount. Sami measuring instruments EMPs are also expensive and therefore inaccessible to the average person, which is what the state wanted to remind us of. Moiseeva. Where did you find such a device? The bottom line: personal experience showed that you need to stay away from the induction cooker, since it does not guarantee absolute safety and health for any person (to put it mildly). Moreover, experts advise working at arm's length from the stove, for no more than 2 hours, with the warning that people with increased electrical sensitivity will remain near the stove for a long time and taking additional precautions (centering the cookware and using a large diameter). One thing is not clear why these devices are still sold in our country.

Andrey, 08/26/2018 02:53

I thank the author for the article and all the comments on it. I always try to collect the sum of opinions and make my choice. Personally, I was drawn to the fact that there are no induction cookers from famous brands on sale (at least in top online stores in Ukraine). There are a lot of no-names, but not a single branded slab has been found. That’s why I went looking for information on the Internet about what could be holding back eminent manufacturers from the desire to make a profit in the induction cooker market. Thanks also for analyzing the research and providing information. I continue my indirect research.

Mikhail, 09/25/2018 04:28

I, 11/17/2018 08:06

Wifi gsm and microwave are harmful, and turn food and brain into mush. Perhaps if you use the equipment according to the instructions everything will be ok, but the quality of the food, if it is the same as a micro-bowl, is not good.....

When purchasing a new induction cooker, you should not rush to plug it into one of the available outlets. In this case, first of all, it is necessary to determine the possibility of connecting a given household electrical appliance to a particular section of the electrical wiring and select the most optimal way to connect it. Let's consider the question of how to connect an induction cooker.

It should be noted that before purchasing an induction cooker, it is necessary to clarify what load limit is determined for the apartment (house) and evaluate the possibility of using a particular induction cooker, taking into account its maximum power consumption.

A tabletop induction electric stove, as a rule, has a cord and a plug for connection to a regular household outlet. That is, in this case there is no need to purchase an additional cord and plug to connect the electrical appliance. But in this case, it is very important to choose the right outlet to turn on the electric stove.

Very often they make a mistake - they plug the electric stove into one of the free sockets, without taking into account its load capacity, that is, the amount of load that can be plugged into a given socket.

In the best case, one of the circuit breakers in the electrical distribution panel will turn off - as a result of an overload in one of the electrical wiring sections. But if the wiring is not properly protected, for example, if several wiring lines are connected to one circuit breaker, an overload will damage the wiring.

Therefore, before you start using electric stove, you need to find out its maximum power consumption and make sure that this electrical appliance can be plugged into one of the available outlets. Power consumption is indicated in watts (W) or in kilowatts (kW) in the passport on the body of the electric stove, as well as in the technical specifications in the operating instructions for this household electrical appliance.

It should be remembered that a regular household plug socket is designed to turn on household electrical appliances with a rated power of no more than 3.5 kW, which corresponds to a load current of 16 A. That is, if the power consumption of the electric stove does not exceed this value, then it can be plugged into this socket.

First, you need to know which cable is plugged into the outlet and how it connects to the rest of your home's wiring. The cable feeding the outlet must have a cross-section of at least 2.5 square meters. mm.

If the cable is connected directly to the home distribution panel, then such wiring line can withstand the current of the household outlet; a circuit breaker of the required rating can be installed to protect such wiring line. This option is most preferable in terms of reliability.

The second common option is that the cable powering the outlet is connected in a junction box. In this case, you need to take into account the loads of other outlets connected to this junction box.

The cable that runs from the main distribution panel to the distribution box must withstand the total load of the outlets powered from it. Therefore, if the load on the induction cooker is an overload for a given section of the electrical wiring, then to turn it on, you should select another outlet of the appropriate load capacity.

Secondly, it is necessary to assess the technical condition of the electrical wiring. If the electrical wiring is in unsatisfactory technical condition, then when a new load is turned on, it may be damaged (See -). In this case, it is necessary to pay attention to the condition of the cable, in particular its insulation.

A cable with copper conductors is preferable, but if old aluminum wiring is installed in the house, then there is a high probability that such a cable cannot withstand the permissible load.

It is also necessary to pay attention to the condition of the electrical wiring contact connections at the cable connection point in the home distribution panel, socket, as well as intermediate contact connections in the junction box.

For connecting an induction cooker to the network. For safe operation of an induction cooker, it must be grounded, that is, plugged into an outlet with working grounding.

You also need to pay attention to the condition of the outlet. If the plug of an electrical appliance does not make good contact with the socket connectors, then the socket must be replaced.

An induction hob has more power; it is plugged into a power outlet, not a regular household outlet, designed for a current of more than 16 A.

The power socket for connecting the induction cooker is selected according to its load. The total load of an induction cooker can be on average 25-32 A, depending on the number and power of burners.

To power the induction cooker, in this case, an individual electrical wiring line must be laid. The cable cross-section depends on the load of the induction cooker: for a current of 25 A it should be laid copper cable cross section 4 sq. mm, for a load of 32 A - 6 sq. mm.

For safe operation of the induction cooker, the electrical wiring must have a working protective ground. That is for single-phase network To connect the induction cooker, a three-core cable must be connected. Accordingly, the purchased power socket and plug set must also have a third grounding contact.

If it is not possible to purchase a power outlet of the required power, then alternative option you can connect an induction hob installed in mounting box. The terminal block must be able to withstand the rated current of the induction cooker connected to it.

As for the cable through which the induction cooker is connected, in this case it all depends on the configuration. If the power cable is included, then it is enough to connect it to the terminal block directly on the induction cooker, and then to the purchased power plug or in the terminal block, depending on the chosen method of connecting the induction cooker.

If the cable is not included, it must be purchased separately. When purchasing a cable, you must pay attention to its cross-section - it must correspond to the load being connected. It is necessary to purchase a flexible three-core cable with a cross-section of 4 or 6 square meters. mm for rated currents of 25 and 32 A, respectively.

To avoid errors, it is recommended to connect the cable to the stove itself, as well as to the plug: brown or black - phase conductor, blue - neutral conductor, yellow-green - protective grounding conductor.

If the cable is already connected to the terminal block of the electric stove, then you need to check that it is connected correctly. The following terminal markings are usually indicated on the terminals of an induction cooker:

L - phase output or L1, L2 (L3) - phase outputs for two-phase (three-phase) connection;

N - zero output;

PE is the connection point for the protective grounding conductor.

Two-phase and three-phase connection of an induction cooker

Certain types of induction hobs may provide a two or three-phase connection to the electrical network. If the house is installed, then such an electric stove is connected, as the manufacturer recommends, to two or three phases of the electrical wiring with a four or five-core cable.

The electric stove is connected to a single-phase household electrical network with a three-core cable, and special jumpers between the phases, which are usually included, are installed in the terminal block on the induction cooker. If there are no jumpers, then the connection to two or three phase terminals is made with a wire of a cross-section corresponding to the load of the electric stove.

It should be taken into account that if the kit includes a cable for two- or three-phase connection, then it is not designed for single-phase connection, since when the induction cooker is connected single-phase, the load on the phase conductor increases to the total load of all phases.

Therefore, when using a four (five) core cable to connect to a single-phase network, two (three) phases on the plate are connected to the cable cores, and at the other end of the cable, when connected to a plug or terminal block, the phase conductors are short-circuited with each other and connected to one phase of the electrical network . Or a new three-core cable is purchased, which has sufficient load capacity for a single-phase connection of an electric stove.

The process of connecting an induction hob with an oven is no different from connecting one induction hob. The only difference is the higher power consumption, since in addition to the induction hob, oven power is added. Accordingly, it is necessary to select the correct cable cross-section, as well as a set of power sockets and plugs to connect the electric furnace to the network.

There are types of induction cooktops with ovens that limit the maximum power consumption by turning off one of the burners when the oven is in use. That is, you can operate all the burners of an induction cooker at the same time, but when you turn on the oven, the ability to turn on one burner is blocked. This option is most suitable for houses with a limited power limit, which does not allow the operation of sufficiently powerful electric stoves.

Protective devices

When connecting an induction cooker, it is very important to choose the right protective devices. To protect the induction cooker, as well as the power supply wiring, a circuit breaker is installed. The rated current of the circuit breaker is selected based on the power of the induction cooker. In this case, the nearest higher current value is selected, but the characteristics of the electrical wiring are also taken into account - all electrical wiring elements must be protected.

To ensure the safe operation of the induction cooker, a switchboard is installed in the distribution board, which protects against electric shock, as well as fire in the event of current leakage through damaged insulation. The RCD must be designed for the rated current, taking into account the possible load on the electrical wiring lines.

For example, if a 32 A circuit breaker is installed on the line, then the RCD must be designed to operate at a higher rated current - 40 A, since the thermal release of the circuit breaker, when the current exceeds 32 A, does not turn off immediately, but with a certain time delay. To protect a person from the negative effects of electric current, the differential current of the residual current device must be no more than 10 mA.

As an alternative, it is possible to use a combined device - which performs the functions of the two above protective devices.

Andrey Povny

An “advanced” tabletop induction cooker is a desirable technique for many housewives. But before purchasing, it is useful to learn about the features of its device and the nuances of its operation.

The first advantage of an induction cooker is selective heating

This household appliance immediately heats the dishes. The hob remains almost cold. Place a frying pan on a working tabletop induction cooker and crack an egg into it (spilling some of the white onto the cooking surface). Almost immediately we will see that the protein in the pan will quickly turn white, but on the surface of the stove it will remain transparent and liquid. It can be immediately removed from there with a damp cloth, which makes cleaning much easier. The absence of heating of the non-working surface of the induction cooker is a plus for families with children. There is no need to worry that your little child will accidentally get burned.

The second advantage of this household appliance is an increase in the speed of cooking (by 20-30%). Modern cafes and restaurants love induction cookers precisely for this reason. They are especially in demand among chefs of Asian cuisine, many of whose dishes require high-speed, short-term heating. How quickly does such a stove cook?

Experiment involving three plates

To check whether fast heating can really be considered an advantage of induction cookers, let’s conduct an experiment.

Place a pan with 0.5 liters of chilled milk on a gas, induction or electric stove. During the experiment, we will let it “escape” and then measure the time required to clean the surface of each of the plates.

The results of the experiment showed that the traditional electric stove works the slowest, boiling half a liter of milk in 5 minutes 32 seconds. The gas stove took second place - 4 minutes 48 seconds. The induction was ahead of everyone: the milk ran out after 4 minutes 10 seconds. It turned out to be the easiest to clean the spilled product from its surface, since it heated up only slightly. Electrical and gas stove I had to clean it for a long time, with some effort.

Working principle of an induction cooker

Externally, this technique looks the same as a regular stove. It has the same smooth, even glass-ceramic surface. However, there is no heating device inside. But there is an electromagnetic coil. It creates a magnetic field, as a result of which so-called induced currents arise in the dishes standing on the panel. They are formed by changing lines of force that pass through the bottom of a pot or pan, heating the cookware.

For the first time, induced currents began to be used for heating in the metallurgical industry. At its enterprises, metal is melted in induction furnaces under the influence of an electromagnetic field. This method is ideal for those cases where it is necessary to create high temperatures quickly and in a limited volume. In addition to metallurgists, the induction phenomenon is also used by jewelers and other specialists who work with the purest alloys.

Are there any disadvantages to this technique?

Is it possible to attribute the disadvantages of induction cookers to the fact that they create a rather powerful field around themselves? Hardly. Experts from the Research Institute of Occupational Medicine found that at a distance of about 10 cm from this plate, the electric field strength is 138 V/m. But at a distance of 30 cm, this figure becomes lower - 16-19 V/m. The conclusion is this: if you keep a reasonable distance from the stove, there will be no harm to your health.

Perhaps the only real disadvantage of induction cookers is the unpleasant sound that it makes during operation. It sounds like the hum of a transformer. Experts explain its appearance by the interaction of the induction coil and the material from which the dishes are made. When cooking on cheap cookware, the sound is louder.

Only kitchen utensils made from materials with ferromagnetic properties are suitable for this type of stove. For example, made of steel. Aluminum, glass and other similar materials are not suitable. To check if a cookware is suitable for an induction cooker, try attaching a magnet to the bottom of the cookware. Is it holding up? So, you can take it. Another limitation: the diameter of the dishes must be at least 12 cm. This is necessary in order to provide protection to cutlery accidentally left on the stove. To brew coffee you will also need a special large-diameter pot.

To enjoy only the advantages of using an induction cooker, it is best to purchase a set of cookware specially created for it with its purchase, which:

• will not make noise when cooking;
• will save electrical energy;
• will not allow food to burn.

The bottom of such pans is covered with a layer of heat insulator, which prevents the glass panel from heating up. This cookware is not cheap, and this, together with the price of the equipment itself, is considered another indirect disadvantage of induction cookers.

Usually, if you buy even a not-so-sophisticated induction cooker, you will get a smart cooking unit. He:

• It turns itself off when the temperature reaches more than 250 °C.
• Can heat up super quickly.
• Provides light warmth over time.

But before purchasing an induction hob, find out whether the oven already installed is suitable for it. Induction coils cannot be placed above some of them. It is also useful to know that many models are equipped with automatic control devices that turn off the burners after three hours of heating. Therefore, if you like to cook jellied meats or make jam, you may not like the induction method.

But if an induction cooker is right for you, it will be one of the best purchases for your family. Cooking with it is easy, fast and safe.