Built-in hobs

[HALOGENOUS]

HALOGENOUS... Heating is provided by a high-temperature coil combined with a halogen lamp - a quartz gas-filled tube. The lamp glows bright redgenerating a large amount of heat.
HI LIGHT. These burners use a high-resistance alloy tape laid in a snake as a heating element. The heating rate is quite high - 4-7 s, the radiated heat is very evenly distributed over the entire working area.

That's what I'm asking about - is the visual difference between halogen and HI LIGHT, that it turns red?, Or does HI LIGHT also turn red when heated?

(dopleta, thanks for your patience)

[Sasha sazalexter]

That's what I'm asking about - is the visual difference between halogen and HI LIGHT, that it turns red?, Or does HI LIGHT also turn red when heated?

(dopleta, thanks for your patience)

Yes, they both blush, they are so shy! Didn't your instructions indicate what type of heating is used in it? You write a model, will come Sasha sazalexter, he knows everything about them!

no, that's just the point This is some kind of non-name, a company only for buyers TM Epicenter - Valore. But the price is good approx. 110-120 $. And I took a single-plate induction unit there from the same company - in principle, I am satisfied, but it is simple, without auto-programs, there the instructions are not particularly needed, but here ... no description of programs for you, or even the type of heating element

[innesss-ka]

innesss-ka So you ask the sellers what type of heater and instructions you need from them.
How to determine, the halogen will immediately light up like a lamp, the Hi-Light will also be reddish only after warming up.

There is an instruction, but it says in the section "Purpose of the device": Combined hotplate combines two types of heating dishes. An induction hotplate heats up special cookware and has an efficiency of at least 85%, therefore it is one of the most productive and economical cooking methods. The glass-ceramic hob is more versatile and will quickly heat up any cookware. AND EVERYTHING !!! Well, even in the "Characteristics" section - the power consumption is 2000W + 2000W and the power supply is 220V / 50Hz And our consultants only look at the same book and see the same fig They do not have any other information
OK let's see. I just thought there might be some difference outwardly.

, the halogen will immediately light up like a lamp, the Hi-Light will also be reddish only after warming up.

Well, while I was writing a translation from Ukrainian, you have already confirmed my guess - I checked it now: the most powerful Frying mode in 3 seconds. began to blush and in the 5th sec. bright red and immediately hot from it. So it's a halogen after all? Thanks for the clarification!

[innesss-ka]

innesss-ka The halogen shines immediately when you turn it on, you still have Hi-Light

Well then it is probably better, more reliable. Why is it just buzzing, an infection?

[innesss-ka]

innesss-ka The fan cools the electronics that works with induction and is controlled from one unit, similar to all combined stoves.

sazalexter, clearly, thanks. That is, in fact, what I wanted to find out. It is a pity, of course, this is a drawback. But otherwise, everything is ok. 5 programs on induction, 6 on Hi-Light (!) Of which 3 are auto programs with the ability to set a timer to turn on 24 hours. Favorite pans and ceramic pots are finally back

Dear members of the forum, who have repeatedly helped out with advice! I ask again
I have built-in Zanussi glass ceramics, which has served faithfully for almost 9 years. This summer, while cooking strawberry jam, I noticed that the entire surface heats up very much up to the metal rim and the countertop next to it.Let me explain the situation: I cooked jam in large diameter pans of 5.5 liters and 3 in a row (I noticed heating on the second and took a break), since there is only one suitable large comfort. Well, each pan heats up for a long time until it boils. Since I cook more in cartoons than on the stove, I decided that the stove was warming up for a long time and therefore such heating is nearby. Today I warmed a pot of water 5 liters on the same comfort - the same thing Now the soup is cooked on the middle one - next to it touch the metal rim hot, you won't get burned, but hot. Am I so unaccustomed to the stove and is this normal? I just don't remember this before, I think I would have paid attention. Or is there something wrong with the thermal insulation? An oven is built in below, so you won't touch it. And to call the master from the service is an extreme measure. He'll have to pick it out of the countertop ...

Help! I want a gas hob on glass VENTOLUX HG320 GEES (BLACK), and my husband says that if you drop cold water on it, it will scatter into pieces!

Nothing of the kind, I've been using a Siemens ceramic gas hob for 2 months now, everything is fine ...

[qdesnitsa]

qdesnitsaTempered glass and glass-ceramics are probably something different: - \ I am sitting on the Internet, my head is already swollen and I just don't understand. And I have to choose another oven and hmm

Why do you need this? Do you want glass like in a car, so that it would fly into small pieces for safety, or do you need a multilayer armor-piercing glass to hide behind the glass of the oven from terrorists?
Take a good firm and do not throw sharp, heavy objects on ceramics.

Why do you need this?

What exactly?
And in general, I asked for advice and not about terrorists

When choosing a hob, you need to be prepared for the fact that glass and glass ceramics require a more gentle attitude, the lids should not fall, ladles, etc. I have children, I took an ordinary metal, not ceramic, as I wanted, from for the fact that something will always run away from children, "fall" and spill. If you do not have such limiters, then take glass, just try not to forget that glass is very fragile heavy objects and temperature drops are contraindicated for it

[Favorite]

Favorite Thank you, I have already bought glass ceramics, and no one cooks except me.

do not be offended, just why would you climb into the composition?
If the stove is electric, as is my skill, then there is glass ceramics, since greater heat resistance is needed.
If the stove is gas, then heat resistance is not important and most likely there will be impact-resistant glass (it is cheaper to manufacture).
It cannot be determined by its appearance. And if you break it, you will understand: glass-ceramics is like ordinary glass in pieces, A shock-resistant into small pieces.

Dear forum users! help out, I want to listen to all the advice and opinions about the gas hob. I am moving to an old house with gas stoves, now I have an electric Boshik glass-ceramic. a long time ago there was Ariston gas-stainless steel. Of course, in matters of surface care, electric glass ceramics are 1000 times more convenient. What would you advise to take: stainless steel or gas on glass? and what brand?

Brothers, I come to you for advice.
I am looking for an induction for 2 burners, preferably with an expandable heating zone up to combining.
In Internet searches, she drowned, the menegers advise only their own, from the available ones.
And I was at a loss ...

I'm at a loss ...

I ran to you. In response to your question about my panel - so it, that particular, is no longer released, I wrote about my twists and turns ... But instead they began to release another, it is not mirror-golden, but matte-sand, I gave it to my sister, model PIB673F17E. But you, it turns out, need a 2-burner, and these are full-sized. And Sasha-Sazalexter has a small induction, ask him - THERE SHE IS... True, the tabletop.

Brothers, I come to you for advice.
with an expandable heating zone up to combining.

Didn't Siemens consider a new one? Seductive! Here THIS.

Thank you, Larik!
I remember that you have a full-size one, but, usually, decent companies have different ones in the line.
Why did you give it?
And which one did she take instead?
I went to study the links.
I want to build in!

[Electric hob - Siemens - EH375MV17E]

So, I looked.
There is the same, but for 2 burners, the name is Electric hob - Siemens - EH375MV17E

Dimensions (HxWxD) (cm) 5.9x30.2x52
Niche dimensions for embedding (HxWxD) (cm) 5.3x27x49-50
Surface type independent
Burners type induction
Color / frame color black / beveled edge
Touch control
Number of burners 2
FlexInduction Expansion Zone
Power indication is
Residual heat indication yes
There is a timer
Safety Lock (Childproof) No
1 year warranty
Country of origin Spain

Her sister: Electric hob - Neff - N54D30N2

Dimensions (HxWxD) (cm) 6.01x30.6x54.6
Niche dimensions for embedding (HxWxD) (cm) 2x27x49-50
Surface type independent
Burners type induction
Frame color / color black / stainless steel
Touch control
Number of burners 2
Expansion zone is
Power indication is
Residual heat indication yes
There is a timer
Safety lock (child protection) yes
1 year warranty
Country of origin Spain

Everything sounds good.
But one moment is alarming: If FlexInduction technology is so convenient (2 FlexInduction induction zones with the ability to combine into a 19x40 cm zone), and even appeared several years ago, why is it so little widespread?
Even Siemens-Bosch-Neff only has a couple of models.
And I haven't found it from other manufacturers yet.
What's the catch?
I went to look further.

What's the catch?

I think because people don't change hobs very often, they have been using them for years. And if they change, then they choose already according to the size of the previous one, do not change the entire tabletop and the furniture under it to make a tie-in for a different size. This means that they could only be bought by those who were building a new kitchen exactly when these panels appeared and who were tuned specifically to a small induction cooker. Agree, there are not many of them!

I have a 2-burner Neff induction cooker. I never regretted that I took not four. Taking a large one with such a variety of home appliances makes no sense, it only takes at least an extra 30 cm of tabletop width, and the price is more expensive. There was never a need to load more than 2 cooking zones, as well as to combine them. But the function of transferring power from one burner to another is useful for the fastest heating - a beast.

Yes, Larik, I agree. But I'm talking about other manufacturers. Do you think it's not profitable for them? But at least one such model even for standard sizes could be?
I looked at the profile forum about the electrolux, and some more, I study, I delve into

But the function of transferring power from one burner to another is useful for the fastest heating - a beast.

What is the function? What is it called correctly?
And what is your neff?
And what kind of screen and how the power is regulated, there seems to be 2 types (+/- and somehow)

What is the function? What is it called correctly?

Olya, this mode is called powerboost. Very comfortably. For instant heating, the power from another hotplate can be switched to the desired one. I think that this mode is already on all modern Indian women.

THX

I bought an Electrolux combined: 2 induction burners, 2 glass-ceramic ... I liked the design, the fact that there was no need to change the dishes especially for induction and there was just a big discount on the action on the hobs, so I chose this one ... nothing of which, all the rest were glass-ceramic, induction no more ... Let's see how it will work. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=156309.0

Can you tell me how your stove works? Are you satisfied with it? And which model?

Guys, I really count on your help!
Mom has a KUPPERSBERG hob. now she decided to supply gas meters, but for paperwork she needs a certificate of compliance with some Russian standards ...Mom looked through the whole box - and there is no such piece of paper nearby.
have already emailed the manufacturer but no response.
help find please!

[Alyona]

Alyona, don't panic!
You find your model in tyrnete, there you will get a bunch of sellers.
You declare that you are buying for installation in a hotel / boarding house / cafe ..., therefore you need a certificate of conformity, ask to send it for presentation to the customer.
Somewhere they will definitely respond and send.
But in general, a document about the official purchase of equipment in Russia is enough for you, since automatically everything that is officially sold is certified when imported into the country. In addition, there may be a growth or international badge on the passport, on the box or on the plate itself.
And some goats simply ask for bribes.
By the way, check by their provisions what they are entitled to and what they are not. Or just call their competitors, they will quickly explain everything to you.
By the way, the PRUE should also have some instructions, explanations, only they need to be shaken out of them.

We urgently need infa which is better to buy. We ordered furniture in the kitchen, we need a built-in stove: a hob and an oven. Can someone tell me a reliable internet store?

On November 8, I bought an oven (for my mother) at TTT tochka ru, everything was fine and quickly happened with them, the delivery was shifted at my request to a more convenient time, I chose them at the price of the oven as the cheapest. Siemens took the oven HB56RS552E - opening the door from the side to the right

Do you need gas or electricity?

I already bought a Bosch here in the store and a cooker and an oven. We were afraid that while we were thinking, they would sort everything out. In principle, the choice in the store is not wide. Of course, through the Internet, probably cheaper than thousand for 10-15 would order. But also the fear of buying a pig in a poke. And then something happened, where to go.

Albina, congratulations on your purchases. May they always please you

[Svetlana201]

Svetlana201, Thank you! Let's hope we get lucky with them. Because any purchase is like playing roulette.

help with advice, good people
there is a question of choosing a hob, all with both hands for induction, but I'm still in doubt, maybe a combined one: hi-light + induction?

on the first pages I saw that there are those who have already bought and are using, but I did not find any reviews.

In fact, what are the doubts: I have experience using both and I noticed that high-light glass ceramics do not look as good over time as with induction, where, in principle, nothing ever burns. But when these are separate panels - not a problem, but what does the combo panel look like over time? won't it turn out that in the high-light zone the surface will have a more "worn" look and this contrast will only increase over the years?

who uses, please develop my doubts. There is no strength from the agony of choice, and the deadlines are already running out

[Sone4ka]

Sone4ka, I have been using the Boshevsky combination hob for 8 years, and when I dropped the bubble on it and it cracked, I was happy to replace it with DOMINO induction. Because I mostly used the two front induction cooking zones! Unless she sometimes baked pancakes on the far ones, which is also not very convenient. And in the rest of the reviews, in most cases, you will hear the same. I am incredibly glad that I replaced the DOMINO with a two-burner one, I don’t feel any shortage in the cooking process in the presence of multicooker and other devices, there is enough space to put a stationary auger juicer.
I won't say anything bad about the Bosch company itself, the stove worked perfectly. The difference in appearance will depend only on the nature of use and care.
Of course, it can burn harder on high-light ones, but everything is cleaned the same with a scraper and means.
Consider buying a domino or three-burner induction hob.

Sone4ka, take induction and do not suffer. Instantly heats up and also decreases heating, everything is just super. Good luck with your choice.

but it is cleaned all the same with a scraper

Nope! No scraper needed for induction! Glad, so you only have high-light for pancakes? Why is induction bad for them? I bake great pancakes on it. I agree with Svetlana - one induction is more advantageous in all cases. And about saving space - explain why the devices cannot be put directly on the panel? Why remodel your countertop? Moreover, the induction under them will never turn on and will not work.

The difference in appearance will depend only on the nature of use and care.

Of course, it can burn harder on high-light ones, but everything is cleaned the same with a scraper and means.

hi-light scraper regularly, but induction for several years - never. They were bought at about the same time, but the high-light one now loses a lot in appearance.

Sone4ka, take induction and do not suffer. Instantly heats up and also decreases heating, everything is just super. Good luck in choosing

thank you) I know, I have been using it for several years now, but there is a favorite cookware that is not suitable for induction.
my old zepter, for example. The bergoff goose maker does not magnetise either, but I make stuffed fish in it ..
Yes, a lot of things that I am used to do not work with induction and I am not yet ready to look for a replacement for them.

Nope! No scraper needed for induction

support)

[dopleta]

dopleta, pancakes, whatever one may say, in comparison, turn out better with constant heating, and in highlights the entire surface heats up, in induction it is less uniform. Although in new models the coils are arranged differently. Although now I'm baking on induction! But in comparison it is still better, since the burner is preheated and does not cool down in seconds while pouring pancakes.
Well, this has not been written about anywhere!
And why move the devices if you can put them permanently! I took advantage of the situation and replaced the countertop, as the panel broke. And I thanked myself a thousand times, my clients also listened to the advice and are also pleased with such changes. If the countertop is cheap, then the game is worth it. It is much more beautiful when everything is in place, and not devices on the panel, as I had before. In addition, on highlights, you can accidentally turn on the burner and burn the device! The choice is between pure induction and combined induction, wasn't the question posed?
By the way, no ice for the panel either !!
I, too, have a Zepter conceivable and inconceivable, also "broke", but life goes forward, you must be able to refuse something! Will go to the dacha under the gas!
Take an induction machine, and what size to choose is up to you.
Just analyze in which situations with all your current or planned to buy appliances you will use at least three burners.
I cannot imagine such a situation with my "team" of devices working in the kitchen '

There are also adapters for non-magnetic dishes.
They solve the problem of favorite pots and the problem of uniform continuous heating.

Take an induction machine, and what size to choose is up to you.
Just analyze in which situations with all your current or planned to buy appliances you will use at least three burners.
I cannot imagine such a situation with my "team" of devices working in the kitchen '

if I take an induction unit, it is definitely narrow for two burners. For three or four I would take exclusively combined, but in stores the choice is not awful, and your reviews, including yours, poured a grain of my doubts and the shoots were not long in coming

[Olga VB]

Olga VB, Ol, I already wrote that coffee on the adapter-disk in a tiny turkey boils for 8-10 minutes !! I checked it with a timer, so I cooked it, put it on for 8 minutes and left :) Yes, and they heat up unpleasantly! And one adapter burned an induction unit for me at the dacha.

[Sone4ka]

Sone4ka, the most inexpensive and with excellent Siemens domino control :)

Olya, they are probably also of different quality, these adapters. Or how?

Olya, they are probably also of different quality, these adapters. Or how?

v

Here's a brand, before that there was German - it's all one!