Appliances does not stop delighting with new products, and they have long since come to replace gas and electric stoves induction and infrared... They are distinguished by a unique heating system, which brings food to readiness in a much shorter time. Also have attractive design that will brighten up any kitchen.

An infrared stove is a heating equipment designed for cooking. Heating takes place using Heating elements which emit infrared radiation passing through the glass-ceramic surface.

The use of this professional equipment allows to prepare first and second courses in short terms... Food cooked with an infrared oven will have a ruddy, crispy and golden crust.

Most infrared cookers are composed of the following elements:

1. Frame.
2. Glass ceramic surface.
3. Heating component.
4. Control block.
5. Cooking area.

The principle of operation is incandescent heating component, after which the dishes placed on the surface are warmed up and the food in it is cooked.

The infrared cooker can be purchased as a tabletop or floor-standing version, and it can also be built-in. In the second and third cases, it is possible to install oven... Each model is equipped with one hotplate, and the maximum number of them is 4 .

The induction hob is considered the safest in comparison with glass ceramics, a product with pancakes and cast iron... Its functioning is electromagnetic induction... This principle is explained by the appearance inside a closed loop of electric currents that arise when the flow passing through it changes. This phenomenon began to spread since the 19th century, and was discovered by a physicist M. Faraday... If we draw an analogy induction hob, you can compare it with a portable transformer.

Induction in hob occurs due to the coil doing the work of the winding. Electricity passes through it, reaching a frequency 60 kHz... The secondary winding is mounted on the panel, and its bottom absorbs the induction current. First of all, the dishes are heated, and then the heat is transferred to what is located in it.

Induction hob can't get too hot which is related to her main feature, first of all, the bottom of the pan heats up. This effect minimizes the loss of heat, and under its influence, the dishes will become hot several times faster compared to a gas and electric stove.

Induction and infrared oven are used for cooking. They warm up quickly and consume little electricity. Compactness thermal equipment will allow you to move it from one place to another when it comes to desktop versions.

Comparison and how they differ

Advantages of an infrared stove:

1. The equipment does not consume a lot of electricity if the food is reheated at a temperature of 60 degrees.
2. After the end of cooking, the sensor lights up, signaling that the device has not yet cooled down.
3. For cooking it doesn't take much time in comparison with a gas stove.
4. At any time, you can use the option to lower the surface temperature.
5. Adjustment of the degree of power is available.
6. Even heavily polluted working surface easy to clean.
7. To control the cooking process, the stove is equipped with a monitor and a timer.
8. No harmful factors such as soot and carbon monoxide.
9. There is protection against accidental power surges and surges.
10. Any utensil other than plastic, plastic and paper can be used.

Cons of an infrared stove:

• The glass-ceramic surface is very fragile and may be damaged during transportation. In this case, it cannot be repaired and requires a complete replacement.
• If you spill water on the device, it may impair its functionality. When it hits the surface, an unpleasant crackle occurs.

Pros of an induction cooker:

1. Electricity 1.5 times less spent in comparison with an electric stove.
2. After removing the cookware from the surface, the induction hob turns off and cools down, which minimizes getting burned when touching the surface. Also, there will be no need to set aside a frying pan or saucepan if it is required to be removed from the heat according to the recipe.
3. Plate easy to use, it is easy to care for it after cooking due to the fact that the surface will not be hot. This advantage eliminates the formation of burnt food residues on it.
4. The process of cooking and heating food in comparison with an electric stove is carried out 3 times faster.
5. There is several cooking modes that will allow you to use it for specific purposes. For example, you can slowly stew vegetables or quickly boil water.
6. The looks are eye-catching.
7. The hotplates have smooth surface, they are convenient to use, it is easy to move any utensils on them.

Cons of an induction hob:

• High noise level causing discomfort.
• If the diameter of the dish is less than 6 centimeters, then it does not heat up.
• The glass-ceramic surface is very fragile and requires careful handling.

Which is better

Induction hob heats exclusively dishes, which is placed on it, and it must be of a suitable type. She works more economicallyheats everything what is on it, and even air, if you forget to place the dishes.

If a person needs economical stove and he is not afraid of what will have to be bought for her suitable dishes, an induction unit would be an excellent choice for him. If it needs dynamic heating and cooking, infrared options will be more relevant.

When choosing a specific model, focus should be primarily on manufacturer, and it is better if he is famous. It is also worth considering certain modifications based on your own needs: the number of burners, the options available, the type of control, the presence of a timer and self-cleaning technology, the maximum heating rate, the body material.

With an abundance of choice, innovative induction or glass ceramic plate increasingly bypasses gas and electric classics. However, which one to choose is not always easy to decide. To do this, it is necessary to compare the main characteristics of competitors, their advantages and disadvantages.

Although they are similar in appearance, both options have glass ceramics that cover the hob, the design of the devices and the performance characteristics have serious differences. These include:

• heating methods;
• features of work;
• the need for control;
• security;
• resistance to external influences;
• price.

Heating methods

The induction hob does not have a heating element. Its functions are performed by high-frequency radiation, which interacts with special dishes installed on the hob. It forms a closed circuit and heats the contents until ready for use.

Unlike the competitor, the glass-ceramic panel has more various options heating that allow you to choose the most preferable one. These may include heating elements:

• made using hilight technology;
• spiral type;
• based on infrared radiation.

Which of the technologies to choose should be decided based on the operating parameters that characterize the slab.

Features of work

With comparable power induction hob outperforms the competitor in terms of efficiency. Most of these devices have a ratio of under 90%. For alternative options this figure is 1.5 to 3 times less. In an innovative device, there is no need to warm up the hob to the desired temperature, then the walls of the container and only then the contents. Dishes with food are immediately heated. This affects the cooking speed. An induction cooker brings a liter container of water to a boil in a couple of minutes. The competitor will need twice as long to do this.

Control over work

The induction hob protects the hob, prevents the formation of carbon deposits and other contaminating effects of cooking. Eddy currents heat up the area under the cookware, the rest of the surface remains cold. This reduces the need for close monitoring of food preparation. A high heating rate will initially require more attention to cooking, but over time this need will disappear.

Some models of such devices and their ceramic counterparts are equipped with a function to reduce heating during boiling and turn off by a set timer. This makes cooking easier and keeps the hob clean.

Security

Many users are critical of the induction hob. The basis for the claims is the version about the negative impact of microwave radiation on humans and cooked dishes. In fact, they do no more harm than from a microwave or mobile phone, and the convenience far outweigh the possible negative consequences.

An induction hob is safer in terms of heating characteristics. Its hob outside the working area can be touched with hands without the risk of getting burned. This hob is easier to maintain because it has no residual heat.

After finishing cooking, you can immediately wipe it, wash it without waiting for it to cool.

Strength and durability level

Glass ceramics are more susceptible to external damage due to regular heating. She is afraid of the effects of salt and sugar crystals, which can scratch the hob. May be damaged by pinpoint impact. On her appearance it is negatively affected by repeated heating of the uncleaned panel, on which stubborn carbon deposits can form.

Price

The most important disadvantage of a device with induction type heating is the high cost, at which it loses to ceramics. It is complemented by the need to purchase expensive special utensils. But this disadvantage is partially offset by the fact that:

• the competitor also has special requirements for the dishes, which most often have to be changed;
• induction unit is more economical in terms of costs of consumed electricity.

The advantages and disadvantages of the compared devices are relative. Which electric stove to choose should be decided based on the conditions of use and individual preferences.

Budget model with infrared heating

On the pages of the "Comfortable Home" section, we have repeatedly considered 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 the main technical information about the device: power, diameter of the heating element, the presence of a power-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 promptly remove dirt on the glass-ceramic panel and clean the case soft cloth without the use of abrasives. 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 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 half as much as the Ricci RIC-3106! So as for the heating rate, our infrared tile showed average results.

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 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 products, of course, were not spoiled, but we came to the conclusion that for the preparation of dishes that require fast processing of products with high temperatures, Ricci RIC-3106 does not fit.

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 (a tabletop model is possible) and combined.

If the house is summed up gas pipe- most often they install a gas or combination panel, 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 coverage options are - inexpensive materials, having as advantages mainly cheapness and whole line disadvantages. 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 is no heating elements in the form of metal plates, such panels use electromagnetic coils, 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 induction surface significantly exceeds 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 slabs have a large number of programs: child protection (blocking buttons), 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 electric stoves is an infrared stove. Such plates are also equipped with glass-ceramic surface... Warming up occurs through electric current heating 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 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.