An induction cooker is more profitable than an electric one (less electricity costs). Induction hob harm: hazardous radiation?

It's good when there is gas. But not everyone has this “luxury”. When an old stove falls into disrepair, you think about choosing a new one.

So which is better: induction or electric cooker? The electric stove, familiar to all, has a spiral element that heats up and heat is transferred to the surface. Then the dishes on the surface are heated. "Induction" works differently. The principle of its operation is called cold. A coil is installed in the panel, which, when the stove is turned on, creates an electromagnetic field.

If you ask the seller, what is good about an induction cooker, he will first ask: “Do you have children? Did they or you burn on the hot stove? " Almost everyone will say that this happened. Then the seller will say: "This would not have happened with an induction hob!"

And it is true. Such a plate does not heat up, the surface remains cold when it is turned on. If you turn on such a stove and do not put dishes on it (a saucepan, frying pan, etc.), then after a few seconds it will turn off without heating up at all.

An induction cooker heats a container (special cookware), not food as in a microwave oven.

Such a stove is more profitable and easy to clean. Even if the milk "escapes", you can simply wipe the surface with a rag and the stove is clean.

Food on the surface of the stove does not burn. With an electric or gas stove, everything is much more complicated. The carbon deposits from the escaped milk must be wiped off with effort.

Many people are surprised by the noise from an induction hob. During operation, it can crackle, you can hear the fan inside the stove. But these sounds are not that loud. You just get used to them and then you don't notice.

They say that ordinary dishes are not suitable. It's true. Some make it a problem. You can buy or use special dishes adapters / adapters (metal flat discs, sometimes with handles). Adapter price from 700 r.

Sometimes ordinary dishes are suitable (for example, cast iron). Try to put it on the stove and see. If the stove switches off automatically, the cookware is not suitable for it. You can check before using this way. Take the usual magnet and bring to the bottom of each skillet or pot. If it is magnetised, then they will work with "induction", if not, they will not.

Induction cookers more economical electric and even gas. The efficiency of conventional stoves is about 60%, while "induction" 90-95%. A saucepan or skillet will heat up in minutes. 2 liters of cold water boils in 4 minutes. An ordinary stove would take longer.

Induction hob harm

Someone is mistaken when comparing it to a microwave. The devices have different frequencies. Induction cookers are safer and the electromagnetic field near the cooker is ten times lower when compared to a hair dryer when drying hair.

Do not bring bank cards and passes close to such a stove. They can be demagnetized.

If someone refuses induction about radiation, then you need to abandon the TV, telephone, microwave, etc. similar devices.