The differences between a conventional electric stove and its induction counterpart become much more obvious if we understand the principles of their work.
The principle of operation of an ordinary electric stove
In a conventional electric stove, everything is quite simple. Under the influence of electric current heats up the spiral, which is located in the burner. Heat is distributed evenly to all objects in close proximity to the heat source.
The principle of operation of the induction cooker
It differs dramatically. Instead of a spiral, an induction coil is located here. When you turn on the burner, an electric current is flowing through the coil. A high-frequency magnetic field is created. It interacts with metal dishes, in which vortex flows occur. They heat it up.
Thus, only these two elements interact: a coil and metal utensils. This means that only the dishes themselves heat up, which then transfers heat to the contents.
Advantages of induction plates:
Coefficient of performance (COP)
| Plate variety | Efficiency |
|---|---|
| Gas | 50% |
| Cast iron | 55% |
| Halogen | from 60% to 65% |
| Induction | 90% |
Conclusion: the gas stove spends only half of the energy on heating the food itself, and everything else goes, literally and figuratively, into the wind. Induction cookers, in turn, have a huge efficiency, and spend 90% of the heat generated for its intended purpose.
Efficiency
Induction plates are not characteristic of 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 until the heating element warms up or cools down.
Conclusion: electricity is spent much more rationally - you have to pay less for it - you get savings.
Security
Heats up only the dishes, with 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 objects of small diameter. It goes without saying that organic objects, for example, a piece of food that has fallen on the hob or your hand are completely safe. Nothing will burn and no one will burn.
The only thing that can harm you is magnetic fields. But in order for you to understand how minimal their impact is, we give the following example: in a regular hair dryer, they are much stronger.
Cooking programs
There are more of them than in any other plates. What is it for? Fast mode, for example, is perfect for boiling water, and slow mode - for stewing vegetables.
Exploitation
Despite the fact that washing such a stove is quite simple, you will have to do it extremely rarely. The surface of the plate does not heat up, which means that nothing will burn on it.
The disadvantages of such plates a little, but they also need to be mentioned.
Disadvantages of induction plates
Special dishes
There is a very simple way to determine which dishes suit you. Take the usual magnet and bring it to the surface of the pan or pans. If the vessel itself or at least its bottom is magnetised, it means that it suits you. All that is made of non-magnetic materials will not heat up.
Shock resistance
Such plates do not differ in increased impact resistance. Therefore, they must be carefully installed and operated.
Other devices
It is not advisable that there are other devices near the slab, if their body is made of metal.
Noise
Users complain that some models of such plates during their work emit noises.
Summing up
- An induction cooker is a more technological kind of conventional electric cooker.
- Electricity is not used to heat the spiral, but to create a magnetic field that acts directly on the dishes.
- Induction cooker from the electric differs in that it is more economical, safe and easy to operate.
- Its main drawback is the need to use special dishes.
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