Built-in hobs

[Bijou]

Bijou, Lena! We bought Electrolux EHH96340FK - it was the only Electrolux in the store, and it was so cleverly sold: a number of hobs, Hansy, all sorts of things, etc. at all prices, there is no price on this panel, I go to sellers like it’s worth it, everyone runs from me and are silent. I caught one smaller in size so as not to break out, dragged it to the computer, where they have secret materials prices, and voila, electrolux, and first bought, then read your post! Blondes Len's thoughts converge!

I watched the video, there a girl fries meat, first she covered the stove with kitchen towels, then she began to fry meat for 7. That all the stove is covered with paper when cooking?

That all the stove is covered with paper when cooking?

I just cover it. Newspapers. Cutting holes with a knife for control zones. Very convenient for me.

We bought Electrolux EHH96340FK - it was the only Electrolux in the store,
...
and voila, electrolux, and first bought, then read your post!

It was Destiny itself !!! Congratulations, congratulations !! I hope it will work for a long time and well - we also accidentally saw ours 8 years ago in a shop window, and we still adore each other.

[Elena]

Elena, I cover (induction) with newspaper when I fry something in a pan. No splash and very clean.

Demo video on "How not to design induction hobs".
Enjoy.

Girls, are these isolated examples of how induction works? Or do all plates work on this principle - impulse?

What are you all good! Live and learn! So that I can do without you! Until then, all my life with a gas stove! She said to her husband: "In my house, gas is only for heating, I only want an electric stove." Now I will master new technologies. And then I have an electric oven for 20 years Aristonovskaya, a new one was also taken into the house of Electrolux.

Now I'm like a madman, fumbling around the kitchen with a fridge magnet and checking the dishes. Teskomovsky's set of pots and a pan from a sale from Prague are suitable, the rest of the dishes, which are fucking impossible.

Eh ... It's a shame, of course ... But if there is gas and a lot of expensive dishes that are not suitable for induction, maybe it made sense to order a model in which two gas burners and two induction burners? When I bought myself, there were no such ones, so I have two full-fledged cooking stations at once.)

By the way, good magnetization does not mean at all that the cookware will unconditionally work on induction. This can only be understood empirically. I had saucepans that were magnetic, but did not work, and there were pans that were not magnetic, but worked.))

I rummage around the kitchen with a fridge magnet and check the dishes

You know, oddly enough, sometimes it doesn't work. Several years ago I bought a milk cooker on the Internet, on which there was an induction badge. They brought it. And not a fig does not magnetize! And I put it on the stove - it works! How!

Lena, Larisa! Of course I will be experienced. The gas stove will be in the gazebo for the summer from the cylinder. So the dishes will not be lost.

What clicks are you writing about. I have Hansa, she was ranked above as not the best, but I did not hear the clicks. Maybe I didn't understand something. I notice variable heating at low modes, of course, but it is soft, not abruptly "boiling, not boiling". Boiling is constant. I must have misunderstood something. So I want to understand.

It would be nice to talk about such things with the name of the model.Because not so long ago, a person wrote about the Hans stove with chagrin that the duty cycle (intermittent boiling at first capacities) is very present. Well, complaints about cooking flashed.

Regarding the duty cycle of Hansa FCIW 53800, the following results were obtained during field tests:
The boringness is indeed present. Moreover, up to the very seventh stage (out of nine). On stainless steel dishes with a thin bottom, this is felt very strongly. But, for example, on dishes with a thicker and more complex bottom (BergHOFF from the Geminis collection was tested), this duty cycle no longer affects, that is, no breaks are observed during the boiling process, and no boiling occurs during heating.

We took all the same folklig from IKEA, the panel itself was made in Italy, whirlpool.
What can I say ... for its money, it is simple, one small slider, lacks the stop and go function, I do not like that up to 6 of 9 levels the panel heats like an iron - in the sense that it is on and off, and does not constantly heat but at a lower power ... You cook porridge and there it will boil, subside, boil again. And again it calms down ... In general, the second time I probably wouldn't have taken it ...

I bought an induction hansa 53800, power control - by impulse switching. Immediately faced with intermittent boiling of water in a domestic enamel with a thin bottom. The classic gourmet boils normally!

[Bijou]

BijouThanks for the answer. Now I understood what it was about. I have almost all the dishes with a special thick bottom, only small old enamelled saucepans, so I probably don't notice such sharp impulses. And not loud by ear. So I'm happy with mine. The main thing is that it works for a long time and without breakdowns. And her oven is just super.

I just cover it. Newspapers. Cutting holes with a knife for control zones. Very convenient for me.

I have a gas stove with glass ceramics, I bought such a combination out of stupidity (it is much better when just electric + glass ceramics, it gets dirty less and is easier to clean)
Gas glass ceramics are constantly loaded

I found a way out: I bought a wide foil, cut off the desired size, cut out rounds to fit the comforts, and cover the plate panel
It has become relatively clean on the surface of the stove.Fat and dirt can be removed simply with a sponge, and when it is already sickening to look, I change the foil to a new one

Well, at least such a solution to the problem with dirty glass ceramics You can call it: convenient, clean, beautiful
I can show such beauty in a photo

I have a gas stove with glass ceramics, I bought such a combination out of stupidity

Yes, because of my laziness, I was also always scared of this combination, I just bought myself black enamel. I look for the last (after the main wiping) dirt with my fingers or with a flashlight - I can't see nifiga!

And relatives bought gas on glass, from Samsung. There the mistress of high cleanliness, with a rag in her arms and sleeping, probably. So it seems like cooking looks like nothing like that. But constantly, constantly rubbing her ... No, I can't do that. It turns out that not cooking for me, but me for cooking.

About foil, yes, I also heard that people use it on glass. An elegant solution.

Good day. I am thinking of buying an induction hob. But the question arises: Why are they not used in super-trendy cooking shows? Can someone have an idea? And not induction is used.

Why in trendy cooking shows

And kka same channel "Food". There are induction!

Can someone have an idea?

I think they are guided by the majority.

[Tatyana]

Why aren't they used in super-trendy cooking shows?

Tatyana, this question should be asked to professionals, but what I saw was 2 and 3-circuit gas ovens ...

Girls, there is a Kitfort KT-106 single-burner induction tabletop cooker. I want to change it to a built-in induction Domino. And so I read a few pages earlier that it is desirable that one burner be at least 21 cm.It became interesting, my stove has a circle of about 20 cm drawn, but ... in fact, the area in the middle is about 10 cm.This area is clearly visible when boiling water or frying in a cast iron pan. If I understand correctly, then 10 cm is the size of the coil itself. How does your oven heat up? If you put a 20 cm pan on a 21 cm hotplate, does it warm up the whole bottom or a section like mine?

[Vredin @]

Vredin @, I have all the delineated surface warming. The entire bottom of the pot is boiling.
At the dacha, an induction stove with small burners is simply infuriating, you can't normally fry the cutlets, only the middle is baked in a frying pan, and along the edges of the fig.

[hawk]

hawk, and what is your stove model, what heats normally? So, mine has neither cutlets nor pancakes, but about pancakes, so generally keep quiet - the middle is on fire - the edges are raw. I'm so afraid that I'll buy a new one, but it will turn out to be just as bad.
And yet, does your stove operate in a pulsed mode at low powers? Strongly noticeable? In mine, if the saucepan is almost full, then the liquid will necessarily jump out even at the smallest power.

[Anna]

Anna, I have Electrolux, almost the same as Bijou advised a couple of pages ago. No extra bells and whistles.
He is 8 years old. Without any impulses, it heats very evenly.
When bought, induction was still a curiosity. The kitchen was set up, the stove was cut in, the master calls and says, your stove does not work (they tried to turn on an empty stove)

At the Siemens dacha. But the combs are small in diameter. I did not notice any pulses in heating.

I want to exchange for a built-in induction Domino

And within what amount? Of the dominoes in memory, only a couple of models - some kind of Siemens from cheaper and more expensive AEG. Specific models to look for? )

Electrolux also heats a slightly already declared diameter. It is generally accepted that the BSH with this is even a little better by an extra centimeter. But again, this is all measured by different people in different ovens and in different conditions. Moreover, if any of these plates are opened, then the diameter of the coil fully corresponds to the declared one. It's just that this field spreads like that, with some inward displacement. But not by 10 centimeters !!!

I perfectly fry pancakes for 21 cm of Electrolux in a 24 cm Gourmet, and potatoes and cutlets in 28 cm multilayer stainless steel from Zwilling. It will be necessary to fry the pancake in these 28 cm in order to look at the edges.

Well, here's one photo for now - it's 28 cm of Tefalev's Nature. Its bottom is of steel somewhere 20-21 cm, probably.

Specific models to look for? )

Of course look)))

Moreover, if any of these plates are opened, then the diameter of the coil fully corresponds to the declared one. It's just that this field spreads like that, with some inward displacement.

Now it became interesting to look at the diameter of the coil in my stove. In the evening, I'll ask my husband to spin the stove, and I'll clean the fan for one.

But not by 10 centimeters !!!

Aha! 10 cm

And within what amount? Of the dominoes in memory, only a couple of models - some kind of Siemens from cheaper and more expensive AEG.

I want a good one. Therefore, I understand that a good stove will not cost cheaply. But I don't want to give a certain amount and get the same stove as mine, only with two burners. Therefore, I turned for feedback to understand that the pulsed mode (in mine it is sooooo noticeable) and the small heating diameter are a problem of an inexpensive tabletop model or induction cookers in principle.

Here 🔗
and
behold 🔗

The second is an almost identical half from my own stove, I have all 4 burners like that. Do not serve any dishes.))
Since I went to look, I'll put a screen from her instructions:



According to the first, the top review on the Market is half-crazy, of course. The claim to the cord is generally ridiculous, it is hard to believe about noticeable impulses on Siemens (and microscopic switching at lower powers, of course, is, but they are precisely on the verge of perceptible). That cooking does not allow turning on two burners at full power, and he noticed this after a while, this is a fat minus for him as an observer - this is what all the cookers always do. But if the stove has two control boards, then the boost can be turned on at once on two burners on different sides, and if there is one, then only one.

[Bijou]

Bijou, thank you very much for the information. The second is very interesting. The slider and separate control of each of the hotplates are very convenient. Don't you know what this side is above the control panel?

Don't you know what this side is above the control panel?

Well, as I understand it, this is a design fiction.)) This whole line is made in the same style, even the gas domino.



Perhaps, I would be inclined to believe that this is not very convenient, but who asked me?)))

Elena, thanks for the information.

But if the stove has two control boards, then the boost can be turned on at once on two burners on different sides, and if there is one, then only one.

And here is how to find out this moment according to the description, that there are 2 control boards.

This is for full sized ones. * clarifies *))
Read the instructions carefully or seek advice from someone. In the instructions, just by the behavior, it will be clear whether it is possible to turn on two burners immediately to boost. If it is said in plain text that it is possible, then immediately "yes", if it is dull and incomprehensible, it is required excavation clarification up to tormenting technical support on the manufacturer's website.))

[at once]

But if the stove has two control boards, then the boost can be turned on at once on two burners on different sides, and if there is one, then only one.

Elena, I'm sorry, did not understand what it means at once on two burners? I realized that the boost mode gives all the power of the stove to some burner, that is, it takes power from one burner and adds it to the second. How can you turn on the boost on two burners at the same time? Or does it mean that with one board, boost is only available, for example, for a large burner, and with two boards for any burner, but only one selected burner will work in boost mode at the same time?

Quote: Biju from Feb 26. 2016, 02:22
Moreover, if any of these plates are opened, then the diameter of the coil fully corresponds to the declared one. It's just that this field spreads like that, with some inward displacement.
Now it became interesting to look at the diameter of the coil in my stove. In the evening, I'll ask my husband to spin the stove, and I'll clean the fan for one.

By the way, we have spun our stove, a coil in it with a diameter of 14 cm, it turns out that 4 cm disappears into nowhere. This does not depend on the dishes, since the working part of 10 cm is clearly visible both in pots and in 3 different pans.

[Vredin @]

Vredin @, I will try in more detail with an example.
I have 4 burners and two control boards, for right and left pairs. In this case, each pair is like a separate domino, and we will consider it. On it, you cannot turn on the boost on two burners at once, only on one. And you can't even turn on two burners to the maximum (the one indicated in the characteristics by the first number, I have 2.3 / 3.2 kW) - the panel will always forcefully select the permitted limit and redistribute it between the burners.

Now checked on his (maybe now they do it a little differently, or they do it a little differently from other manufacturers, but the principle is still present) - if on one we turn on 9 (this is the maximum value) or boost, then on the second one can only 4. If 8 and below, it starts to switch ... Crazy, of course, but that is.

At the same time, the second half lives an independent life, but according to the same laws. Let me remind you that all 4 burners are the same, 21 cm, 2.3 / 3.2 kW, two boards.

If there is only one board, then the switches will be much more intricate and let the owners describe their adventures.) I only know that by turning on one boost, this cannot be done on the other burner. But what will happen with just the maximum - not in the know.

If you look closely, the connection power for the stoves is very different - for mine it is 7.4, and there are brews for 3.5. Hence, we draw the appropriate conclusion about the amount at the same time supplied heat. Although the power of the burners can be specified as high enough, only they will work in turn.

That is why I vote for the most powerful and large burners - there is always a chance to get out without noticeable restrictions, just spreading the dishes on different sides.
_______________
It's a simple disgrace about the coil. ((How can you do this when, at first glance, the same coils behave so differently?

[Bijou]

Bijou, thank you very much for the clarification and help!
I will study the assortment further and look for a worthy one, but for now, as in that film: "I want the same one, but with mother-of-pearl buttons"

It's a simple disgrace about the coil. ((How can you do this when, at first glance, the same coils behave so differently?

Well, I would like to believe that they save on quality only in desktop stoves, since the price is not comparable to the price of a built-in hob

Hello everyone, I have to buy all household appliances for the kitchen, starting with gas - please advise the installation, for 4 burners, gas on the glass, from your favorites
1. FORNELLI PGA 60 Estro BL - price 14 sput

2. FORNELLI PGA 60 Ardente BL - price 17 sput

P / S I can not insert pictures, like I do everything according to the instructions ((

Hello everyone, I have to buy all household appliances for the kitchen, starting with gas - please advise the installation, for 4 burners, gas on the glass, from your favorites
1. FORNELLI PGA 60 Estro BL - price 14 sput

2. FORNELLI PGA 60 Ardente BL - price 17 sput

P / S I can not insert pictures, like I do everything according to the instructions ((

Hello, I have a Fornelli pga 60 ardente bl. overall I am very pleased with this surface. I compared it with your other option and I think that ardente will be better, since there is a triple flame (I often use this burner), a wok adapter is included and it looks more interesting!

Hello, I have a Fornelli pga 60 ardente bl. overall I am very pleased with this surface. I compared it with your other option and I think that ardente will be better, since there is a triple flame (I often use this burner), a wok adapter is included and it looks more interesting!

Thank you, I no longer hoped for an answer)) I also like it more, I take it.

Girls, hello! Tell me who has built-in induction: when it cooks, it works evenly or "swoops", that is, if it works - it turns off ??? I had a tabletop one, and that's how it worked: it hummed and died down.

Lena, Bijou wrote about this in great detail above. All panels work according to this principle, but on panels of "good" manufacturers these on / off switches are practically invisible.

Hostess, please explain to me the difference between the grates on the hob? I want the one where there are just cast-iron circles, so that there are fewer grates, so that less washing is done, but what's the catch?
that is, this surface GUNTER & HAUER GH 640 IVR (can't insert a photo, sorry) is worse than this GUNTER & HAUER S 6 W how do the grilles affect durability / functionality?

[ksun4ik]

ksun4ik, purely my opinion ... The second is more beautiful (for me), but less practical. I believe that on such panels there is a very high chance that when using a large saucepan or, conversely, a small ladle, there is a high probability of the dishes falling / throwing over. Since I almost always buy such equipment in IM, but before buying something I always go shopping to try / touch analogues. Take a small ladle at home, come and check what is more convenient for you.

[ksun4ik]

ksun4ik, Are you only interested in grates? What is the rest of the difference between enamel-glass is unimportant?

There are almost always such small grills on the glass for each burner. Usually cast iron. This is due to the fact that the escaped spreads over the glass, so that it can be quickly and safely removed. I raised one burner and the field is already free.
Well, in general, the hostesses constantly wash the glass, so as not to obstruct the beauty, probably.

Well, different habits are needed - on ordinary grids, pots can be moved, and on individual ones, they can only be rearranged, moreover, preferably strictly in the center of the burner. Where are the increased requirements for the convenience of placing the burners, so that the dishes do not interfere with each other and do not tip over.

[Umka]

Umka, thanks for the good advice. this is really important. I will measure)
Bijou, in general, of course, not only gratings, just this moment became interesting)) I do not like washing gratings. thanks for sharing your experience. in general, it turns out as always, or beautiful and not very inconvenient, or less beautiful but more practical)

[HELP ME]

Virgo, HELP ME,

How do you clean induction hobs ??? After almost every cooking, I wipe the surface with the ferry, but over time, some stains appeared on the stove, which figs are erased / not washed off ... they are not sticky, but the shine of the panel disappears. Matte, as covered with a film ... what to pour, what to clean ???

I don't understand, Luda. I also wipe with a sponge with Ferry, and no traces! Sparkles! True, then I still walk with a microfiber cloth.

[Larissa]

Larissa, after frying zucchini / meat, etc., in some places, a non-washable film still remains. Ferry sponge + microfiber cloth, but? Dry. rubbed with mustard, just the panel in use for only 6 months, and the view is not so hot ..., but they are not clearly visible, my husband says that I will go crazy with my purity. You won't be able to take a picture of them, because they are visible only when you look at the panel from the side. But I see them and am afraid that over time it (the panel) will become a baby ...

[Ludmila]

Ludmila, and put a newspaper under the frying pan? To protect the surface from splashing ...

Added on Tuesday 05 Jul 2016 5:05 pm

I use this cleaner

[Tatyana]

Tatyana, Thank you!!! I understood the direction !!!

and put a newspaper under the frying pan?

It's just that you control the panel on the right, but I have it all over the bottom ... I don't know .... I don't even have newspapers at home, to be honest. Either free newspapers began to be handed out in the metro later, or I began to come to work earlier ... in general, I will improve !!!

[Ludmila]

Ludmila, this is my old surface. Now it is different, the management is different. I cover it with a newspaper anyway when I fry in a pan ...

Good people, but tell me, which grate is better on a gas cooking stove: cast iron or steel?

[Barbara]

Barbara, the lattice is better cast iron.