Externally, the glass-ceramic cooking panels with induction and heating elements differ little from each other, but the difference between them is very large. We explain what the advantages of induction technique.
1 High heating rate
Induction systems are characterized by the greatest efficiency among all systems of electric heating. Due to this efficiency, let's say, the induction cooking surface will spend on the heating of the same amount of liquid, on average, 1.5-2 times less electricity than the usual cooking surface with a glass-ceramic coating.
2 Induction heating is less dangerous
Only the metal is heated from which the dishes are made, and the cooking surface is slightly heated. Since the glass-ceramic is poorly carried out in the horizontal surface plane, then the surface itself even near the dishes is usually not heated above 70 C. Therefore, the user will not be burned, if the hand is randomly touched by a cooking surface even next to boiling dishes.
ELECTROLUX EHH 96340 IW cooking panel
3 can more accurately adjust the heating temperature
Induction heating systems differ in small inertia. Unlike classic cast iron "pancakes" of the electrical cooking panel, induction is capable almost instantly to the specified heating mode and also quickly - disconnect when the desired degree of heating is reached. The heating intensity can be adjusted with accuracy literally to degrees.4 Induction demanding on the material of the dishes
Material must have magnetizedness. This condition satisfies iron (enameled iron dishes), as well as some cast iron and steel grade. But glass or aluminum will not suit.
However, in modern saucepans and pans from aluminum, manufacturers often make an additional insert in the bottom of the magnetized material. You can find out whether the cooked utensils are suitable for use using a household magnet (for example, from the refrigerator) - if it sticks to the bottom, then the dishes are suitable.
Induction Miele panels with TEMPCONTROL function
5 shape and sizes of dishes do not matter
Induction heating does not require a dense contact of the surface of the dishes and a cooking panel. The bottom may not be too smooth, this will not affect the efficiency of heating (but on the conventional glass-ceramic hob of the dishes with an uneven bottom will be heated noticeably worse: during the gap in 2 mm, the effectiveness of heating in this place is reduced by almost 50%). In many inductive cooking surfaces, automatics of the form and dimensions of the bottom installed on the tableware are provided. Heating will be carried out precisely in places where the panel is closed by the bottom of the dishes. This option allows the use of pan and frying pan with a non-standard bottom form.
MIDEA MIH64516F cooking panel
There is, however, the restriction on the minimum sizes of the dishes. Let's say, in some models of induction cooking surfaces, the minimum diameter of the bottom of the dishes cannot be less than 10-12 cm., Otherwise, the cooking panel simply "will not notice".