An infrared cooker is modern miracle technology, which is used not only in public institutions, but also in ordinary kitchens. It is a thermal equipment that is heated by special heating elements with infrared radiation. The latter is transferred to the glass-ceramic work surface.

Cookers of this type are suitable for preparing first and second courses. Baked goods cooked on an infrared oven are tastier. In view of this, it is worth talking in more detail about what such a kitchen appliance is in general, what are its advantages and whether it has disadvantages.

How it works and benefits

So, the heating of the working surface is carried out by means of heating elements that generate infrared radiation, which is absorbed by the water contained in the products. This creates a significant amount of heat. This makes cooking faster. In addition, it turns out to be more tasty and does not lose its beneficial properties.

Most models of IR cookers have a glass-ceramic surface. The principle of operation of the device is quite simple. It is based on the fact that the heating element is heated first, and only then the heat is transferred to the dishes installed on the stove. In any case, electric current is responsible for ensuring these actions.

Main advantages

The glass-ceramic surface tolerates temperature drops and pressure surges well. Therefore, on a stove with such a surface, you can install bulky dishes and use the highest temperature limits for heating. However, pinpoint impacts are very dangerous for glass ceramics. Therefore, heavy objects should not be allowed to fall on it. For example, if a metal corkscrew falls on such a surface or the lid hits it with an edge, it could cause damage.

Wherein infrared stove with a glass-ceramic surface heats up very quickly to high temperatures. It also has excellent thermal conductivity. Naturally, this became possible due to the use of glass ceramics. Therefore, even a very large pot of water will heat up in just a few minutes.

In addition, water is found in all foods that are commonly used for cooking. It absorbs large quantities of infrared radiation. Thereby taste qualities dishes are just excellent. This was already mentioned at the beginning of our article.

Of course, the most important advantage of an infrared stove is that the cooking speed is significantly increased. This is important not only because the hostess does not have to stand at the stove longer. It follows from this that the coefficient useful action equipment increases and energy costs decrease. At the same time, sanitizing the plates will not be difficult.

On types of equipment, selection rules and cost

Infrared cookers can act as independent equipment... They can also be part of the heating line in the kitchen. In any case, they are divided into two types according to the installation method:

• desktop;
• floor.

But according to the number of heating zones, or simply - burners - stoves are two or four-burner. Also, such a device may have an oven, or maybe without it.

How to choose

As for the features of choosing an infrared stove, they are as follows. First of all, one should take into account the size of the room and the power of the electrical networks to which the device will be connected. In addition, the purpose of use is also of great importance. Indeed, for use on a regular household kitchen one type of equipment is selected, but a household stove will not work for production purposes.

If the stove is chosen for a restaurant kitchen or for a dining room, then it is more appropriate to purchase a whole heating line here. If the infrared stove is installed in a small pancake, for example, then it will be enough to choose a tabletop hob with two burners. Such equipment is compact in size and has an acceptable cost. Naturally, when choosing such a plate for ordinary cuisine you should also take into account your nuances.

What affects the cost

You need to understand that an infrared stove is not a cheap pleasure at all. Its price directly depends on the quality of the heating elements, as well as on what material the stove body will be made of. The most expensive models are those with a case made of stainless steel.

Also at the cost of such kitchen equipment affects the number additional functions... These are:

• electronic timer;
• residual heat indicator;
• class A power consumption programmers;
• self-cleaning system.

Of course, this list is far from complete. However, the fewer additional features there are, the lower the price will be. However, their presence makes the use of an infrared stove more convenient and safe. But it is worth noting that the high cost of such equipment pays off very quickly due to the high degree of savings in electrical energy consumption.

Using an infrared stove, like any electrical appliance with heating elements implies caution. Therefore, the user must strictly follow the safety rules. At the same time, infrared radiation has not yet been fully studied. And some scientists still argue that it can negatively affect human health.

Therefore, in order to reduce possible harmful effects, you should try to fully load the working surface of the device. When the cooking process is complete, the stove must be turned off. In addition, do not spill liquid onto the work surface. This will prevent the possibility of burns.

It should be added that to extend the life of the infrared stove, you cannot use pots that are chrome-plated. The thing is that their bottom does not absorb thermal energy, but pushes it back - to the heating element. Therefore, ideally, it is better to use pans with a black bottom.

As for the repair of infrared plates, it usually involves replacing the glass-ceramic surface. After all, if it is damaged, then it will be impossible to restore its original appearance. Therefore, it is necessary to strictly follow all the rules for the operation of glass ceramics, which, although it is able to withstand significant temperatures and pressure, does not tolerate point impacts well.

If the problem lies in the malfunction of the heating elements, then they should be changed either in service center or with the help of a qualified technician. Under no circumstances should you repair the device yourself.

Video. Ricci infrared hob. I try in cooking

The tabletop is a lightweight and compact warming and cooking appliance in the most different conditions... They are indispensable for small kitchens, in country houses and dachas.

Until recently, electric stoves, familiar to many from Soviet times, remained the main tool of housewives in places where there is no gas. But now there are more economical and easy-to-use infrared models. Let's consider their principle of operation and advantages.

The appearance and principle of operation of the infrared stove

An infrared stove is called, the heating of which is carried out by heating elements that generate infrared radiation. This heating is based on the ability of water contained in food to absorb infrared radiation, while releasing a large number of heat. Thanks to this, food is prepared quickly, acquiring excellent taste and preserving useful properties.

Most of the models of IR tiles for household use have a glass-ceramic surface. They consist of a body, a heating element, a hob and a control unit.

Glowing the heating element, and then the dishes with food, is carried out by means of electric current.

The glass-ceramic surface of the plate is resistant to pressure and temperature extremes. You can safely put heavy pots on it and not be afraid to wind up the maximum heating temperature. But glass ceramics are afraid of pinpoint impacts. Do not drop heavy objects on it. The panel may break, for example, from being hit by a rib on the lid of a saucepan, falling off a metal corkscrew, etc.

The glass-ceramic surface has good thermal conductivity, due to which the stove heats up to a high temperature in a matter of minutes. In household models, as a rule, a maximum heating of up to 300 ° C is provided, professional IR stoves are heated up to 600 ° C.

The use of a glass-ceramic panel makes it possible to reduce the power consumption of the stove and the time for its heating, to increase the efficiency and, due to the low inertia, to provide a quick change in temperature.

You can cook any dishes on infrared plates: from borscht to pancakes. Except desktop models modern manufacturers offer and floor options with and without ovens. The number of burners usually varies from one to four.


In addition, infrared grills are held in high esteem today. There are small models for home and garden that can be used in the kitchen, balcony or veranda, as well as professional grills for restaurants. They allow you to speed up and improve the quality of service, make it possible to demonstrate cooking in front of guests without soot and burning.

Various models of IR cookers are offered for purchase for home and commercial use. You can easily buy inexpensive household models of the brands Saturn, Ricci, Sardo, A-PLUS and professional equipment Bertos, Zanussi, Gorenje, Angelo Po.

Advantages and disadvantages of using an IR cooker

Let's evaluate the advantages of an infrared stove:

• The first and undoubtedly very important advantage is the economy of the device. The use of such a stove allows you to decently reduce energy costs.
• The infrared oven allows you to significantly reduce the time spent on cooking, which means it adds free minutes to the hostesses.
• Such a device, in contrast to a simple electric stove, makes it possible to sharply reduce the temperature, as if screwing on the gas, which is very convenient.
• The glass-ceramic panel is easy to clean, this simplifies the cleaning process and saves on the purchase of cleaning and detergents.

• Most models are offered in several power levels (usually up to 10). When food is heated to 60 ° C, electricity is practically not consumed (cannot be compared with a microwave)!
• The stoves are equipped with timers and convenient displays for control. Many models have a child lock function.
• Any dish (except paper and plastic) is suitable for such a stove; you do not have to buy a new one as when buying an induction model.
• A hot indicator is usually provided so that you do not accidentally burn yourself while the tile cools down after use.
• There is protection against overheating and power surges.
• An infrared stove is safer and more comfortable than a gas one: there is no open fire, soot, carbon monoxide.

Now about the cons:

• The surface is made of glass-ceramics: the tiles must be transported and used carefully, since in case of damage to the coating, it will have to be completely changed. Although this is a conditional minus, it is thanks to glass ceramics that the main advantages of the IR oven are realized.
• Avoid flooding with water: this is an electrical appliance, moisture can damage it. When water enters a working stove, an unpleasant crackling sound is heard.

As you can see, the shortcomings are insignificant, they do not spoil the pleasant impression of using the device at all.

You should give preference famous manufacturer, and choose a model according to your needs. The main selection criteria are such parameters as the number of hotplates, the maximum heating temperature, the presence of a timer and additional functions.

Material catalog

With all the variety of models electric stoves and built-in hobs that are offered on the market today, they use only two types of heating. One of them is based on the so-called Joule effect, which is the heating of a conductor by an electric current flowing through it. A striking (literally) example of such heating is the filament of an electric light bulb. Once in the stoves, tubular heating elements (heating elements) were used, then they were replaced by cast-iron "pancakes", but now models with such devices are rare. The burners of most modern electric stoves are a ceramic base, in the meandering grooves of which a thin wire spiral or corrugated ribbon of metal with high electrical resistance is laid. The fact that this conductor "resists" the flowing current leads to its strong heating. But since the task of the stove is to heat, not to shine, the burner does not shine like a light bulb, but radiates in the thermal (infrared) range.

HotplateHi-Light with tape heating element

Burners with a tape heating element have a special name - Hi-Light (it was invented for its products by the German company EGO, which produces this equipment). The wire heats up in 6 - 10 seconds after turning on the hotplate, the tape faster - in just 3 - 5 seconds. In order for the burner to heat up even faster, in just one second, a halogen lamp is sometimes built into it: it works immediately after the burner is turned on, and then turns off.

James Prescott Joule (1818 - 1889) - English physicist who made a significant contribution to the formation of thermodynamics. He substantiated the law of conservation of energy by experiments. Established a law that determines the thermal effect of an electric current.

Induction hob

The second type of electric cooker uses the phenomenon of electromagnetic induction discovered by Michael Faraday. The burners of these stoves are called induction. There is a copper coil under the glass surface of the slab, through which a high-frequency electric current (20 - 60 kHz) flows. In full accordance with Faraday's law, the magnetic field of this current, penetrating the bottom of the dish, induces electric currents in it. These eddy electric currents heat the bottom, and with it the food in the dishes. As for glass (more precisely, glass ceramics), if it heats up, then only from the bottom of the pan (which, for effective work burner must be ferromagnetic). Perhaps many readers are familiar with spectacular experience when the demonstrator places a sheet of paper between the glass and the dishes: the water in the pan boils, but the paper does not light up.

Michael Faraday (1791 - 1867) - English experimental physicist. Opened electromagnetic induction underlying modern industrial production electricity and many of its uses.

So, Faraday or Joule? Induction or ... non-induction? We need to somehow define the terminology. The fact is that the compilers of catalogs (both paper and electronic) are rather tongue-tied in describing this alternative. Sometimes we read: "Induction and electric" - which is not true, because induction cookers are also electric. "Induction and glass-ceramic" - this is quite common, but no better, since in both cases glass-ceramic is used as a covering of the working table of the stove. When there were no induction hobs yet, electric stoves were really subdivided into "ordinary" (with an enameled tabletop) and "glass-ceramic", but in this case glass-ceramic is not a criterion of distinction. “Induction versus traditional electrical” is good, but a little cumbersome. “Induction and Hi-Light” is short and clear, but keep in mind that not all burners on traditional hobs are of the Hi-Light type. Perhaps the most correct way would be: "induction and infrared." Let's decide on that.

Electric stove. Drawing from Australian patent No. 4699/05, 1905.

Hotplates with resistive heating elements appeared earlier than induction ones. Back in September 1859, the American George Simpson received a patent No. 255532 for a surface heated with a platinum wire spiral through which a current was passed from a storage battery.

Quite similar in design to modern models there was a stove that was developed by Australian David Curl Smith (Australian patent No. 4699/05, 1905): on top of the oven there was an electric worktop burner, and an electric grill in between. But there was no control thermostat in this stove yet - in order to achieve the desired degree of heating, it was necessary to turn on nine sections of the heating element one after the other. The Smith cooker was one of the first to go into mass production. Interestingly, to promote the new household appliance, the inventor's wife, Norah Curl Smith, published a book in 1907 entitled "Cooking with thermoelectricity is easy." This collection of 161 dishes became the world's first book culinary recipes for an electric stove.

Electric induction cooker (drawing from US patent, 1909). InductorS induces a field in the magnetic core M, and this field generates eddy currents in the bottom of the vessel A.

Curiously, the idea of ​​an induction cooker was proposed in the same years (see drawing from US patent 1909). However, the practical application of this idea of ​​affairs did not come quickly: it was not until the mid-1950s that the Frigidaire division of General Motors created the first demonstration model. It was during its demonstration during the travels of GM representatives across America that an effective trick with a newspaper placed under the pan was invented in order to demonstrate the complete safety of the new device.

In April 1961, the Soviet magazine Tekhnika Molodoi, in a small note entitled “Cooking on a cold stove,” said: “The factories of the Neff company have developed a new induction kitchen stove, in the center of which an ordinary frying pan with meat is placed on three legs. A few minutes after turning on the stove, the schnitzel is already ready. You can stick your hand between the frying pan and the stove without getting burned. The magnetic field created by the high-frequency current generator induces eddy currents in the metal dish, which quickly heat it up. This does not heat up wood, plastic or organic matter. The feet of the frying pan prevent heat from transferring to the stove. "

Induction hobWestinghouseElectricCT2 (1973)

However, the time has not yet come for the mass production of induction cookers. The design was "brought to mind" by Westinghouse Electric, demonstrating in 1971 a prototype with a burner, into the winding of which a current with a frequency of 25 kHz was applied. The first serial model, called CT2, was produced from 1973 to 1975 and was discontinued due to the sale of the manufacturer itself to White Consolidated Industries Inc. The century of the model was short-lived, but the main thing is that it already used Pyroceram glass from Corning Glass as a coating for the desktop. The stove did not have the usual power control knobs - instead, magnetic sliders were used. Therefore, there were no holes on the glass where liquid spilled from the dishes could get. In addition, the model could detect the presence of cookware on the hotplate using a magnetic detector. This was necessary in order not to damage the high-frequency generator, but the function turned out to be so convenient that it is still used in all induction cookers to this day.

It is curious that, demonstrating the work of the stove on the air of the BBC television channel, the popular showman Raymond Baxter placed not paper between the glass and dishes, but ... a piece of ice!

The undoubted advantages of induction burners are quick heating (according to this indicator, they are close to gas ones), high, about 90% efficiency (versus 60-70% for stoves with resistive heating elements and 30-60% for gas ones). The induction hotplates do not turn on until there is any cookware on top of them, and they turn off automatically as soon as you remove the cookware from the stove. The glass-ceramic surface of induction hobs only heats up slightly from the dishes, and after switching off it cools down quickly - as a result, nothing burns to it. At the same time, the temperature next to the burner remains practically unchanged, which is explained by the "directed thermal conductivity" of glass-ceramics: it conducts heat well vertically and poorly - along the surface.

What if induction has disadvantages? There are few of them: firstly, the special requirements for the dishes (the presence of ferromagnetic properties). And, secondly, the price. Our pivot table has seven induction and seven infrared models, as usual, ranked by price. If you mentally divide this table in half, then in the upper part there will be only two induction models, and in the lower, more "expensive" - ​​on the contrary, only two infrared models.

BEKO HIC 64101 X

The glass-ceramic worktop of the BEKO HIC 64101 X hob is edged with a stainless steel frame. The mirror-smooth surface of the glass makes cleaning easy and is not easy to scratch.

The front left burner is double-circuit: the diameter of the heating zone here can increase from 120 mm to 180 mm, and the power - from 700 W to 1700 W. When the hotplate is switched on, the internal cooking zone is activated, and then the heating zone can be expanded by turning the power knob. By the way, this is an interesting feature of this model: it uses classic rotary power controllers. As for the indication of the residual heat of the burners, today it is difficult to imagine a hob with infrared heating zones without this function.

Electronicsdeluxe 595204.01 evs

The Electronicsdeluxe 595204.01 eus hob is also equipped with a round expandable burner. But in this model, it is located on the rear right, and its power increases from 700 to 2100 watts. The hob is covered with Neoceram glass-ceramic, which has high temperature resistance and exceptional mechanical strength. There is a timer off and a lock of the touch control panel - this safety system prevents children from turning on the hotplates.

Hotpoint-Ariston KIO 632 CP C

And here is the first induction model in our review - the Hotpoint-Ariston KIO 632 CP C hob of the LUCE series. A feature of this collection is the use of innovative technology Flexy Zone that makes flexible working area hob. Added to the two regular round cooking zones is a rectangular area, on which, thanks to the absence of borders, you can place pots of any shape and size. Flexy Zone technology allows you to place two pans or pots on the same cooking zone at two different temperatures, or set the same power and temperature across the entire surface under large-diameter pots such as a roasting pan or baking sheet. Flexy Zone "adjusts" itself to the dishes, automatically detecting the size and position of each individual pan and activating only the heating zone that is needed.

In this regard, there is a little confusion about technical characteristics this model - if you "google" it, then on some sites it will be indicated that the surface has three burners, and on others - that four. The fact is that the Flexipower heating zone can work as two separate cooking zones or as one large one. Most of all we liked the wording on the manufacturer's website - "Number of induction zones: yes". As the saying goes, "I have them."

It's time to get acquainted with such a function as fast heating (BOOSTER) - it will be found in almost every induction model included in our review. With the BOOSTER fast heating function, you can quickly, in just four minutes, heat up a hotplate to the maximum, temporarily "taking away" the power from the neighboring one.

And of course, you cannot ignore the convenient Touch Control, which is characteristic of most modern hobs, which provides precise and independent control of each cooking zone, allowing you to set the temperature and functions with a simple touch.

Gorenje ECS620BC

And again infrared burners, and all four are Hi-Light. We are talking about the Gorenje ECS620BC model with SliderTouch touch controls, which allow you to smoothly set the power of the heating zones. Two burners are expandable: the front left burner with circular heating zones (120 mm / 210 mm) and the rear right, where a circle with a diameter of 170 mm expands to an oval 265 mm long. Each of the hotplates has its own timer and residual heat indicator. In addition to automatic shutdown at a time set using the timer, there is also an automatic cooking system - it will come in handy for such dishes that first need to be heated on the very high level power, and then leave to cook for a long time, while not constantly monitoring the cooking process (for example, boiled meat). But for frying or stewing, when the dish needs to be turned over often, stirred or added to it with water, the "Automatic cooking" mode will not work.

Hansa BHC63503

The Hansa BHC63503 hob is also equipped with touch control, an individual timer for each Hi-Light burner and automatic boiling. The model has two round expandable heating zones - front left (120/210 mm) and right back (120/180 mm). It also contains elements such as a four-segment residual heat indicator, child lock and a keep warm function, which, in general, are often found in models of this price category. But the design of the model is completely unique: this model with the Antique pattern belongs to an exclusive series, which also includes cooking Hansa panels Vintage BHC63500, Hansa Wood BHC63501 and Hansa Orient BHC63502. It is not often that these kitchen appliances allow for a departure from the stereotypical black glass, and the Hansa models are just such a pleasant exception, pleasing to the eye.

Candy CIE 4630 B3

Buyers will be pleased to take a look at the Candy CIE 4630 B3 model, more precisely at its price tag, since this is one of the few induction models in the budget category (we will see induction later in the second half of our review and summary table). And meanwhile, despite the democratic price, this hob has everything required attributes: touch control of power (nine heating steps), Booster function on all hotplates, off timer for hotplates up to 99 minutes, control lock, residual heat indicators, automatic shutdown of hotplates with a sound signal (buzzer).

WhirlpoolAKT 8700 /IX

The Whirlpool AKT 8700 / IX model with four Hi-Light burners is the perfect solution for the kitchen. The manufacturer calls the system of expanding heating zones for the rear row Combi Cook: it includes a ring burner on the right and an oval one on the left. Heating control - touch (nine power levels), there is a timer with an acoustic signal (from 1 min to 99 min), child lock and residual heat indication. Special functions include Melting (a low temperature setting for melting butter, chocolate or cheese) and Pause, which allows you to immediately pause the current cooking to prevent it from burning or spilling liquids from pots as a result of prolonged or excessive boiling. When the "Pause" function is turned on, the temperature of all working heating zones is reduced and the burners simply keep warm, and after turning it off, the power levels set before this function was turned on are restored.

Körting HK6205RI

Körting has made a nice present for fans of noble classics by complementing its range of built-in appliances with a retro-style HK 6205 R hob - a perfect match for the retro ovens. The model, which is offered in two colors (classic black and ivory), features an elegant bronze-colored metal frame that not only protects the panel edge from chipping, but also acts as a decorative element. Heating zones are equipped with modern Hi-Light heating elements, which are distinguished by high heating speed (5-7 seconds), energy efficiency and reliability.

The model has two expanding heating zones - a round one at the front on the left and an oval one at the back on the right. The maximum ease of operation is provided by the Touch Control system: one touch is enough to activate the panel, select the power level or heating zone. The "Child Protection" function will lock the entire panel and make sure that the little fidget cannot turn on the stove on his own. The automatic shutdown function will also help to avoid unwanted accidents: it deactivates the hotplates or the entire hob after a certain time, if no other commands come from your side.

AEG HK563402XB

It seems that the AEG HK563402XB hob has concentrated all the "bells and whistles" that a model with Hi-Light burners can have. Electronic touch controls provide quick and accurate response, giving you full control over all heat zones - including two circular dual zones (near left 120/210 mm and far right 120/180 mm). An adjustable timer for 99 minutes with an acoustic signal reminds you of the cooking time, and can also be used as a regular timer when the hob is not in use.

The Automax function helps you make better use of your time: it quickly heats up the hob so you can start cooking right away. The Child Lock function ensures that the hob is not switched on, be it by accident or someone's mischief. Another function - Stop & Go - provides even more control over cooking. When activated, all hotplates switch to keep warm until you are ready to continue cooking.

Finally, the versatile XL OptiFit Frame ™ allows the hob to fit into a variety of built-in niches, with OptiFix ™ technology just one swipe. The special accessory ProBox ™ allows the hob to be installed directly above the drawer in kitchen furniture.

Electrolux EHL96740FK

Parting (but not forever) with infrared heating burners, we move on to induction models of the upper price segment. An example of such appliances is Electrolux Platinum induction hobs, in which purity and laconic design are complemented by wide functionality. First of all, it is instant and precise heating control. In Infinite models, this is done with one touch: each cooking zone is controlled by an individual circular slider, heating levels are clearly marked around the control - everything is clear at a glance, and the adjustment is simple and convenient. Professional chefs often use the instant heat function, which is essential for making sauces and gravies. The Infinite hob booster function gives you an extra power boost that instantly heats up to a high temperature.

But perhaps the main advantage of this induction surface is that it allows you to freely select the place for cooking. You just need to put the dishes on the cross of any of the burners: the surface automatically adapts to the shape of pans and pots and heats up quickly without wasting energy on heating empty areas. You can also combine two cooking zones into one large zone using the Bridge function to use any shape of pans. For example, an elongated fish dish will fit perfectly on two cooking zones at once.

It happens that you need to leave the kitchen while cooking. The Stop + Go function allows you to pause cooking at the touch of a button and resume later with the same settings.

Like all other appliances in the new Electrolux Platinum range, the Infinite hob has an attractive classic design answering modern trends... Available in black or white, it blends harmoniously with the interior of any kitchen. The cooking zones and controls remain invisible until you decide to use them.

Gorenje IQ641AC

The Gorenje IQ641AC induction hob is interesting not only for its smooth SliderTouch touch control, Stop & Go and PowerBoost functions on each burner, BoilControl automatic cooking and SmartSense anti-boil protection. In addition, there is a function for thawing frozen products SoftMelt: it maintains a constant temperature of 42 ° C, and thanks to the even distribution of heat, it is suitable for melting honey, butter and chocolate, as well as for thawing small quantities of frozen vegetables.

The most interesting thing about this model is the innovative IQcook system developed by Gorenje. Smart sensors IQ Sensors automatically adjust the hob, eliminating the need to manually control cooking. The IQcook system offers several automatic programs (cooking with plenty of water, steaming, slow cooking, deep frying, grilling), while still allowing traditional cooking. At the same time, you do not need any special cookware: the hob is compatible with any induction cookware, and the special IQ cook sensors that are included in the kit can be easily attached to any cookware lid.

SMEG SI644DO

The SMEG SI644DO Newson series attracts attention with its design: golden seriography, straight glass edge, Touch control. However, the functionality here is at its best: all four induction burners - with 15 power levels, the Booster function, and at the same time all are expandable! Each hotplate has its own independent timer with automatic shutdown and an acoustic signal of the end of cooking.

The ECO-logic function uses an electronic device to limit the energy consumption to 3 kW, which allows you to safely use several devices in the house at the same time. Safety features also include automatic device shutdown, overheating protection, child safety lock, and a cooling fan.

SiemensEH975SZ17E

In the new Siemens flexInduction models, the width of the heating zones has been increased to 24 cm, which allows you to freely choose the size of the dishes for cooking. The zones are expanded by shifting the oval inductors by 2 cm to the left and to the right, so the heating is uniform even when cooking on a baking sheet. Cookware sensors selectively activate the required inductors, ensuring that both a miniature coffee turk and a spacious teppanyaki roaster are equally efficient and fast. The frying sensor selects the optimal heating intensity and completely controls the cooking process in automatic mode, ensuring uniform frying and a rich taste of dishes. The heating power of each zone is set using Touchslider touch controls with 17 possible power levels. In combination with the high thermal efficiency and fast response of the inductors, this makes it possible to regulate the temperature as precisely as possible and easily cope with the preparation of the most difficult dishes.

For example, the Siemens EH975SZ17E hob with a width of 90 cm consists of five independent hotplates: four induction zones combined into two flexinduction zones 24 x 40 cm, and a circular hotplate in the center with a diameter of 32 cm.

Siemens flexInduction hobs have whole line safety and comfort features such as off timer, short-term lock for surface cleaning, child safety lock, main switch and residual heat indicators. The PowerBoost function boosts individual zone power to 3.7 kW, while the new Quick Start and Restart functions let you start cooking instantly.

New induction hobs are equipped with a power consumption display to help optimize energy consumption, and a PowerManagement function that limits the total power consumption of the panel, if necessary.

MieleKM 6347

The Miele KM 6347 induction hob with LightPrint decor has four separate induction cooking zones with variable diameters and a PowerFlex zone consisting of two combined PowerFlex cooking zones. All hotplates have a Booster function, automatic boil-up and cookware and size recognition, and some also have a TwinBooster and keep warm function. If the Booster function increases the power of the cooking zone by 50%, the TwinBooster doubles it briefly.

The touch control panel with digital indication of the power of the hotplates allows you to enter individual settings(for example, audible confirmation of keystrokes). There are four simultaneously used timers for 99 minutes for setting the cooking time with automatic shutdown and a separate button for the Stop & Go function. Quality Made in Germany speaks for itself: the service life of the device is at least 4000 hours.

BoschPIC645F17E

So, we got to know the most interesting models hobs with infrared heating and induction hobs. And our review ends with a model in which two burners of both types are installed: this is an electric cooktop Bosch surface PIC645F17E. And, of course, there is also a touch control panel with the ability to lock, and a timer, and a protective shutdown.

As the readers have already understood, infrared and induction hobs do not conflict with each other at all. However, there were no conflicts in the relationship between Joule and Faraday. Joule's work in relation to heat, electricity and mechanical work was not given of great importance until 1847, when it was enthusiastically approved by Michael Faraday. This opened the door for Joule to the Royal Scientific Society, where in 1849, at the initiative of Faraday, he read his work "On the Mechanical Equivalent of Heat."

So we should consider with equal attention both types of hobs for our kitchen.

Glass ceramic surface care

Clean the glass-ceramic surface every time after using it (wait until it cools down!), Otherwise even the slightest dirt will stick to the heated surface the next time you use it. Each time before use, wipe off dust and dirt from the glass ceramics and the bottom of the dishes, which can scratch the surface.

Light dirt can be removed with a soft, damp cloth. Then wipe the clean surface dry. Stubborn dirt is removed with special means for the maintenance of glass-ceramic surfaces.

Make sure that there are no traces of cleaning agent on the glass-ceramic surface, as when heated it can acquire aggressive properties and lead to changes in the structure of the glass-ceramic surface.

After any cleaning wipe the glass ceramic surface dry with a soft cloth. Do not use metal sponges or abrasive cleaning agents to clean the hob, as they can scratch the glass-ceramic surface. The decorative pattern on the hob can be erased by the use of harsh and harsh cleaning agents, or dishes with a damaged or rough bottom.

Water stains can be removed with a mild vinegar solution. Do not use this solution to wipe the frame of the device (in some models), as it will lose its shine.

Budget model with infrared heating

On the pages of the "Comfortable home" section, we have repeatedly looked at various tiles - both traditional, with a heating element in the form of a spiral, and modern - with induction heating. The hero of our today's review - Ricci RIC-3106 - uses an infrared method of heating dishes. The main questions that we face remain the same: will this heating method turn out to be faster and more efficient? Is it convenient to control the temperature while preparing various dishes? And in general - how comfortable will it be to use tiles in everyday use?

Specifications

Equipment

The tiles are supplied in cardboard box, decorated in a contrasting, somewhat clumsy style: the designer clearly does not disdain the standard filters built into Photoshop, due to which the design looks somewhat "collective farm". However, what else can you expect from a device with such a price? In addition to the photograph of the tile itself, on the box you can find basic technical information about the device: power, diameter of the heating element, the presence of an on indicator and protection against overheating.

Opening the box, inside you can find the tile itself (protected from impacts with foam inserts) and instructions.

At first sight

Visually, the tiles make a positive impression. Despite the use of obviously inexpensive materials, the manufacturer clearly thought about the design of the device. The "control panel", consisting of a rheostat knob and a heating sensor, is colored bright red and thus stands out against the black background matte paint metal body, and in a tempered glass burner you can even look like in a mirror.

From the underside of the case you can see ventilation holes and feet with anti-slip rubber pads. On top, in addition to the hotplate, control knob and heating indicator, there is the Ricci logo (with a link to the website), as well as a warning that the surface may be hot.

Despite such minimalism, we would say that the tile looks more expensive than it actually costs. At least this is true for a new out-of-the-box fixture.

The build quality, at first glance, does not give rise to any complaints. The tiles are assembled simply (with the help of bolts and nuts, which the manufacturer does not consider necessary to hide), but reliably.

Instructions

The tile manual is a 9-page A5 brochure printed on quality glossy paper. The manufacturer did not even save on color printing, which is a rarity for products from this price category.

The content of the instructions is quite standard - safety instructions, the device of the tile and features of use, the principle of operation protection against overheating, operation, care and storage, warranty obligations.

Interesting and really useful information there are not many, but there is: we were curious to know that the tile is equipped with two types of protection and will turn off either when the panel temperature reaches 580 degrees, or when heated inside the case to 100 degrees.

Control

Tile control is pretty straightforward. It is carried out with the help of a single knob that regulates the power of the device (and therefore the power of heating). When turning from the minimum position, the rheostat knob clicks softly - most likely, it is aligned with the switch.

During operation, the indicator light periodically turns off. This means that the thermostat has worked and the hotplate temporarily stops heating. When operation is resumed, the indicator will light up again.

Usage

Preparation

Before the first use, the user does not need to perform any special actions: it is enough to unpack the tile, connect it to the socket and turn the control knob from position 0 to the “Min” position. The indicator comes on and heating starts.

As stated in the instructions, when you turn it on for the first time, smoke may appear - this burns out the protective grease applied at the factory. In case you are afraid that this may affect the smell of the dish, it is better to let the stove work for 10 minutes, and only then proceed to cooking.

Ergonomics

After the end of the work, the cooker remains hot for some time, therefore, before removing it from the table, you need to let the appliance cool down.

Any dish is suitable for working with tiles. The only condition is that the bottom of the pan or pot should be flat and not exceed 20 centimeters in diameter.

Care

Tile maintenance is also easy: it is enough to remove dirt on the glass-ceramic panel in a timely manner and clean the case with a soft cloth without the use of abrasive agents. To care for the tiles, a dishwashing detergent or special glass-ceramic cleaning agents should be suitable.

Testing

Objective tests

During testing, we cooked several dishes on the hotplate, measured the energy consumption and evaluated the convenience when working with the device. We started with the simplest thing - measuring the level of electricity consumption. To do this, we have sequentially switched on the tiles at different power levels. The wattmeter showed that the tile is constantly heating at a power of 1120-1140 W. There is no possibility to reduce this value (the tile either heats up or is temporarily turned off).

Boiling 1 liter of water at maximum power

We took an ordinary metal saucepan with a lid (bottom diameter 15 cm), poured a liter of water into it with a temperature of 20 ° C and set the maximum heating power.

The water boiled after 10 minutes and 6 seconds.

The power consumption of the tile, according to the wattmeter readings, was 1100 W, and the power consumption was 0.187 kWh.

Quite a lot of time was taken by "preliminary" heating: at first the temperature increased slowly: from 20 to 50 degrees 1 liter of water heated up in 5 minutes. Later, when the tile warmed up, the process went faster.

What do these results tell us? Is it a lot or a little, fast or slow? Let's compare the efficiency of infrared tiles with tiles using other heating methods.

For example, the previously tested conventional Home Element HE-HP702 electric cooker with an open spiral and an operating power of 915 watts coped with boiling a liter of water in 10 minutes and 30 seconds, spending 0.17 kWh on it. Thus, obviously, one cannot talk about the absolute advantage of infrared tiles over "traditional" ones. Our experimental sample (even taking into account the fact that the power of the device is 1100 watts) coped with boiling water in about the same time, and spent a little more electricity.

What about induction cookers? The Kitfort KT-106 tile, operating at a power of 1680 W, boiled the same volume of water in 4 minutes and 40 seconds, spending only 0.1 kWh on it - almost two times less than the Ricci RIC-3106! So also in terms of heating rate, our infrared cooker performed averagely.

Result: average .

Fried eggs

The first dish we decided to cook on our stove was, of course, scrambled eggs. We took a small thin-walled skillet (to minimize the time it takes to heat the dishes), turned on the hotplate to maximum power and broke two eggs.

The fried eggs were cooked within five minutes after switching on the hotplate. Electricity consumption during this time was 0.1 kWh.

Scrambled eggs allow you to fairly accurately control the uniformity of heating (it's no secret that some plates heat one half of the pan more than the other). Ricci RIC-3106 had no problems with this: the eggs were fried evenly.

Result: excellent .

Syrniki

The second standard test is cottage cheese pancakes. For their preparation, we took 500 g of cottage cheese, 3 tbsp. l. sugar, 3 tbsp. l. flour, 2 eggs, and flour for breading and vegetable oil for frying. We fried cheesecakes in a large thick-walled frying pan, which took about 5 minutes to heat up.

The power of the tiles turned out to be quite enough to maintain the required temperature. The cheesecakes were prepared without any problems.

Result: excellent .

Chicken liver "pie" with sour cream

In this test, we pre-fried the onion, then added grated carrots to it, after which we added a kilogram of chopped chicken liver and cooked everything together until tender. Then we chopped all the products with a blender and fried "pancakes", which became the basis of our "puff pie".

How long did all these procedures take us? A total of 32 minutes. It took 10 minutes and 0.18 kWh to fry the onions, another 4 minutes and 0.065 kWh to fry the carrots. Chicken liver was fried for 6 minutes, and another 12 was spent on making "pancakes". The total power consumption was 0.375 kWh.

Result: excellent .

Roasted Chicken Hearts (Rapid Heat and Heat Maintenance Test)

All the previous tasks did not require an increased load on the tiles. We decided to test how our subject handles cooking foods that require high temperatures. To do this, we took a wok pan, heated it to a high temperature and put about 500-600 grams of chicken hearts in it.

The tile coped with this task poorly: the power of the device was not enough to evaporate the liquid that began to evolve during the roasting process in a reasonable time. As a result, instead of “roasting”, we got “stewing”. The food, of course, was not spoiled, but we came to the conclusion that Ricci RIC-3106 is not suitable for cooking dishes that require fast processing of food at high temperatures.

Result: bad .

Chicken cutlets

After an unsuccessful quick fry test, we decided to test what happens when we fry small amounts of food. To do this, we made small cutlets from minced chicken and fried them in a small skillet four at a time.

This time we were pleased with the result: no complaints about the tile performance were found.

Result: good .

conclusions

Our impressions of using Ricci RIC-3106 tiles in general were predictable: the tiles withstood all tests with dignity, in which an even and not too much heating was required. But for cases when you need to quickly heat food to a high temperature (for example, fry in a wok) this device will not work: the rate of temperature rise turned out to be too low, and "frying" turned into "stewing". However, taking into account the declared power of 1200 W, this result is not surprising.

pros

• adequate price
• nice design
• the glass-ceramic panel is easier to care for

Three essential elements, without which it is impossible to imagine modern kitchen, even a schoolchild can easily name - this is a refrigerator, a sink and a stove or hob. Let's talk about the latter. Various options hobs are presented today in stores in the widest range. Firstly, they are joint - with ovens and independent - without an oven. They can be standard - for 4 burners and compact or mobile - for two or even a single-burner variation. According to the heating method, all surfaces are divided into gas (with a burner), electric (tabletop model is possible) and combined.

If the house is summed up gas pipe- most often a gas or combination panel is installed, it is understandable - gas comes out much cheaper than electricity, and the surface itself will cost you less. A standard combined surface usually includes 3 gas points and one electrical. In all fairness, gas hotspots have a number of disadvantages.

• Fire hazard - open fire can lead to the most dire consequences;
• The problem with rearranging the stove to another place will require coordination with the gas services;
• The complexity of the repair - to repair gas stoves only specialized gas services of the city have the right.

In view of this, the increasing popularity and good feedback purchase electric hobs. They have great functionality and ease of use on the list of advantages. If you opted for them, you should decide on the surface material: enamel coating, aluminum, stainless steel or glass ceramics.

The first three coating options are inexpensive materials that have mainly cheapness and a number of disadvantages as their advantages. However, they can still be found in the kitchens of many homes.

Glass ceramics are gaining more and more popularity due to their beauty and versatile style. It is easy enough to clean, but at the same time, you will have to be always on the alert with it. Do not use abrasive substances or use the hard side of the sponge to avoid scratches. Glass ceramics is the most expensive type of material for the hob, however, the sales of such a panel exceed the implementation of all other options. There are 2 main types of glass-ceramic stoves: electric and induction.

The difference between an induction hob and an electric hob: comparison

Basically, both induction and electric hobs are electric. An induction hob is a more advanced model of a basic electric hob that has a number of features. So, induction cookers, in contrast to electric ones, have the following important differences.

Positive:

• The surface of the stove does not heat up, which is very important if there are children in the house, they will not be able to burn themselves;
• Safety - if there is no special dishes on the stove - the stove will not turn on, it heats only the dishes placed on it, without heating itself;
• Accordingly, less electricity is consumed, saving on the face;
• Very fast heating of food, many times faster than on a conventional electric stove - water boils within 2-3 minutes.

Negative differences between an induction cooker and an electric cooker: during operation, a small noise of a fan located inside the panel is heard, a high price. Cannot be used with ordinary dishes - you need to purchase dishes (pots, frying pan) with a special magnetic coating on the bottom.

Which is better: an induction or electric hob

We have considered what are the important distinctive features two panels. The principle of operation of the electric stove is clear to everyone - the electric current interacts with the heating elements under the glass-ceramic coating and heats up the correspondingly standing dishes. Heating elements in this case use spirals made of a special metal. Control can be carried out both mechanically and using a sensor.

What is the secret of an induction hob? Its principle of operation is completely different from the operation of basic electric stoves. There are no heating elements in the form of metal plates; in such panels, electromagnetic coils are used, which, when electricity is supplied, create a magnetic field around themselves.

If dishes with a special magnetic bottom stand on the surface, they will heat up very quickly.

Such a heating system will not even pay attention to ordinary dishes. At the same time, during the rapid heating of the dishes, the surface of the stove will not heat up. In view of the fact that the stove begins to consume electricity only when the cookware is standing and only for the size of the bottom of the cookware - and not for the entire area of ​​the cooking zone - the energy savings are quite significant - the consumption is 1.5 times lower than that of a conventional electric stove. At the same time, it should be noted that the price of an induction surface is significantly higher than the bar that the electric stove holds. Therefore, if you do not plan to cook a lot, the savings from reducing electricity consumption are questionable. Choosing which is better - induction or electric hobs, is worth each owner independently, based on what exactly he needs.

Induction or electric hob: the difference between them

Regardless of which of the above surface models you choose, it is worth knowing that both of them most often have a glass-ceramic coating. Such a coating looks very stylish and beautiful, it does not spoil the interior even in the kitchen-studio. But it is important to properly operate such a surface.

It cannot be cleaned with powder detergents - glass ceramics can be scratched.

You need to be careful during operation - do not throw the devices, do not knock on it. With an electric stove, it is necessary to try to avoid burning food on the surface - since the washing process is a rather laborious task. In this case, there are no such problems with induction cookers, since the surface is always cold and any food or liquid on it can be easily wiped off with a damp sponge.

Both stoves have a large number of programs: child protection (button locking), heating regulation, changing the size of the heating area in the case of an electric stove. The noise level of an induction hob is higher than that of a conventional electric hob. Rather, the electric hob has no noise at all. The induction is equipped with a fan that cools the stove and the sound of its operation is slightly audible.

Unique infrared hob

Perhaps the third common type of electric stove is an infrared stove. Such plates are also equipped with a glass-ceramic surface. Heating takes place by means of an electric current that heats the heating elements, which in turn create infrared radiation.

Water, which is a part of all products, absorbs this radiation and thereby releases heat, from which the stove heats up.

Due to its good thermal conductivity, such a plate quickly heats up to the desired temperature. You can cook absolutely any food on such surfaces - from cheesecakes to borscht. For this stove, it is possible to use any utensil - with the exception of paper or plastic.

Criteria: what is the difference between an induction hob and an electric one (video)

In this article, we examined the main options for hobs, helped to compare and choose. However, it is always up to the buyer which model to prefer. Each of the models has a set of both advantages and disadvantages.