Built-in hobs

[Bijou]

Bijou, thanks, but for some reason I thought that the induction coil was deteriorating from the size of the bottom of the dishes.

[ekivoka_i]

ekivoka_i, no, no, nothing will happen to her! She knows how to spoil rather from the owner's extreme love for boosts.) I actually saw a photo of a coil with something melted inside. Very much corrupts the heating rate, it is difficult to stop at the "necessary and sufficient".))

On my stove, all 4 coils are of the same size - 21 cm each.At the same time, I use the dishes I need, and the stove has gone for the second decade (t-t-t).

I came to cry and complain In the spring of 2016 we bought an Electrolux EHH96340FK, everything was great, but a week ago she gave me a goodbye and refused to work. There was no smell of roasted wires.
The master came and asked: "Have you got new dishes?" And I just got a Tefal saucepan with spouts for draining
In general, according to this master, they have a lot of panels under repair because of the dishes that are not suitable for induction ... There is a mark on the pan that fits.
Says that the control unit has deteriorated (4.5-12 thousand rubles)
Has anyone heard of such reasons or does he hang up noodles? Somehow expensive pleasure came out 28 thousand. for 2 years ... But it's sad without her.

[Nata]

Nata, in my understanding - he hangs up the noodles, because if the pan does not fit, then it will simply not be heated, since there will be no current flowing in it. If only the dishes, which themselves radiate something and affect the stove, then yes, maybe something has broken. Or I don’t remember my school physics course at all.

This saucepan warmed up remarkably, the problem is that my husband believed him and said that when the stove was repaired, I would not use it.
I somehow used, but for a very long time, not a very suitable pan (stainless steel from Shteba). I didn't give out a mistake on her and she ate and ate even at high powers.

[Nata333]

Nata333

As already mentioned above, the dishes by themselves cannot ruin the stove. (Unless you drop it on the surface.)
If the warranty is over, then there is no escape from paid repairs. True, try to find a more adequate master - without these noodles that he hangs on his ears. At the same time, the minimum costs for this event may be required.

It's a pity, but here everyone (the others called) charge 4-4.5 tons for "if it is repaired", and if you change the entire block from 10 tons. R. ... I suggested to my husband to take the same new surface and test all our pots on it, including the new one, and she was going to be running. And if the same goes out - hand over under warranty and be sure of the "harmfulness" of a particular pan

[Nata]

Nata, I have a lot of dishes from Tefal for induction, and I also think that the master has come up with some exotic explanation. The stove either "sees" the dishes or it doesn't, but to express its aversion to the pan in this way is a fairy tale.

There was a question) does anyone use adapters for induction?
in short, to use any utensils.

[Alex100]

Alex100, yes, I do use sometimes. When you wanted tagin, or something in ceramics, or coffee in real cezve.

[Nata333]

All TRICKS !!!

not very suitable saucepan (stainless steel from Shteba)

Nata333, Nata, you have a strong panel .... My Simenskaya induction does not see Shtebovsky pots from the word at all.
It even became interesting .... who else has induction panels that "see" a stainless steel pot, huh?

[Ludmila]

Ludmila, Gorene does not see)))

Girls, this is not about the stove (although there are more unpretentious about the quality of dishes and Electrolux is almost the most picky).Most likely the point is in the pot itself - I had a Chinese set of the most common pots not for induction. So, out of 6 pieces, two of them were identified and warmed up, while not magnetizing at all. Well, they just got such iron.))

And I have not even a Chinese, but a German milk cooker not magnetically, but works.

Exactly! And I had a saucepan that was magnetised, but did not work.)) I took it for a "try", took it back to the market.))

There are absolutely amazing things:

There are pots that the stove either sees or does not see (((

There are absolutely amazing things.

I heat a big kettle like that, which usually lives on a gas cooker.)) It is Chinese, seamless, does not magnet, and the stove, accordingly, does not recognize it. But. If you add loads with an old carbon knife, then the power take-off is enough to turn on the burner. And as soon as it starts to warm up, the knife can be pulled out - now it will work. Yes, heating efficiency is lower. But it's warming up!))))
Moreover, tomorrow it will be warming up without dancing with a tambourine. And if you do not use it for a long time, then it will be ignored again.))

I bought a ceramic bowl on the market and there were no signs at all whether it was suitable for induction or not. I brought it home, tried it: it turns on and warms up. And then it turned out that it heats up very badly. It was necessary to fry at the highest power and then it slowly fried and did not fry at all around the edges. I suffered with it and gave it to friends who did not have an induction cooker.

Girls, but I have such a problem, they made repairs to my son, they bought a cooking induction electrolux, while no one lived there thoroughly, I had come for a couple of days, there was no time to cook it, but I used it a little, but here I came last time and she did something on the left front comfort, so she began to emit an itch quite loud, on other comforts there is no such thing, this sound passes within a minute. all worried that something was wrong? On a guarantee so far, but just now it is not planned to call the master, everything seems to work. to prepare more all the time, but my son arrives only in mid-October for permanently already, although he is not at all a boom boom in the plates. what do you girls say?

Oksana.
I'm not a girl ... but I will! It is so difficult to determine the cause of the itching behind the eyes. At first glance, the dishes itch ...
Some pans have this property. For example, Ikeev's 365 series.
Therefore, try different dishes, try cooking on different burners - and then the picture will become clear!

[Igrig]

Igrig, On other comforts it is normal, but on this one, as if something heats up with such a sound and passes after heating

I can't clean the ceramic hob after my husband has cooked ... Who uses what? There are many stains on the ceramics, they cannot be rubbed off

[Crystal]

Crystal, do you have an induction cooker or just ceramic? I used to have ceramics, so I was tortured with it: the stains did not wash off and remained so. And then we bought an induction one, it washes much better. And if you wash it constantly, then no stains remain. I use Cif cream with microcrystals. You can also try washing with baking soda. Dilute soda with water and apply this gruel to the stove and leave for 20 minutes, then rub with a soft sponge and rinse everything off.

Good people, help!
The built-in gas cooker, German-made, is sold with a corner for a gas cylinder. Where can I get a corner for connecting to normal gas?

Hello everyone!
We choose an electric built-in assistant.
As experience has shown ... I only use two of the 4 burners on a gas stove, respectively, I would like to buy electric, but already with 2 heating "circles".
I haven’t decided yet - induction, electric glass-ceramics or electric with "pancakes".
The first experience of communicating at a party (a couple of weeks) was only with an electric stove, which is equipped with pancakes and, in principle, everything suited me - I turned on the burner, it warmed up quickly enough (here I cannot compare with the same induction or glass ceramics), cooked dinner, turned it off.
Induction is easier to clean according to reviews.

What surfaces would you recommend to see? Which ones are more economical in experience?

Here I found a domino glass ceramic hob Bosch PKF375CA1E. Its price, of course, is higher with 4 burners. What can you say about her?
For about the same price, you can buy a Bosch PUE611BF1E induction hob, already with 4 burners.
What surfaces with "pancakes" can you see? Maybe the old age, but if they work no worse, then why not.

While reading the reviews, my head is spinning, since a completely new area for me (with gas it was easier)

Please share your experience!

[AlisaS]

AlisaS, it is also worth considering how much this or that stove consumes. I mean by the type of heating. Well, take a closer look at the dishes - don't you have to change car park all pans when switching to induction. Although if there are opportunities, then maybe it will be great - purchases always raise the mood.

I won't tell you about your choice - I have gas.

I have had induction for about 10 years and I will not trade it for anything. We lived in a rented apartment with ordinary pancakes, there was an email. stove, food burned constantly until it got used to it. There is gas in my mother's house now and I can't cook there either (everything is on). Induction regulates the temperature very well (like a gas) (that is, it heats up quickly almost instantly and decreases the temperature just as quickly). You can check your dishes with a magnet (if a magnet sticks to the bottom of the dishes, it means that it is suitable for induction. You can put a newspaper on induction during cooking and then remove it, the stove will be almost clean.

[AlisaS]

AlisaS, it is also worth considering how much this or that stove consumes. I mean by the type of heating. Well, take a closer look at the dishes - don't you have to change car park all pans when switching to induction. Although if there are opportunities, then maybe it will be great - purchases always raise the mood.

I won't tell you about your choice - I have gas.

Thank you! Yes, consumption is also interested. The economy must be economical. Interestingly, for sure, someone had experience with both electro and induction. How much is the difference in consumption. Is there really a tangible difference?

Dishes, yes, I'm looking at this too now - fits, doesn't fit. I really liked the METRO saucepans. It is written, in the sense that there is a badge for induction, but how in practice the pots-pans will behave until I know. I really hope they will do.

PS I also have gas, but the circumstances are such that soon there will be only electricity.
I don’t know yet how I’ll convert to electricity. How to bake bread there ... Regarding electric ovens, I'll go to another topic to ask.

I don’t know yet how I’ll convert to electricity. How to bake bread there ... Regarding electric ovens, I'll go to another topic to ask.

Things will get much easier with electricity. The characteristics of the plates indicate the consumption of electricity, you can compare.

I don’t know yet how I’ll convert to electricity. How to bake bread there ...

I changed my stove with gas above and below for gas cooking and an electric oven. And the bread was baked better! This is heaven and earth. And the meringues began to turn out Before that, they burn all the time outside, inside they are still viscous.

I have had induction for about 10 years and I will not trade it for anything. We lived in a rented apartment with ordinary pancakes, there was an email. stove, food burned constantly until it got used to it. There is gas in my mother's house now and I can't cook there either (everything is on). Induction regulates the temperature very well (like a gas) (that is, it heats up quickly almost instantly and decreases the temperature just as quickly). You can check your dishes with a magnet (if a magnet sticks to the bottom of the dishes, it means it is suitable for induction. You can put a newspaper on induction during cooking and then remove it, the stove will be almost clean.

Thank you! Oh, I didn't know about the newspaper

Yes, I also got used to my gas oven for a long time. After a while, the gas burns stronger, then weaker, the temperature jumps (what kind of glitch the master lomaster could not say), but you get used to it and somehow adapt and you get what you want.
Now you will need to get used to either induction or electric ... I don’t know yet ... when you buy a new device, you will establish relations with it

Induction attracts with its good temperature control, and not a hot surface after switching off the hotplate.

I changed my stove with gas above and below for gas cooking and an electric oven. And the bread was baked better! This is heaven and earth. And the meringues began to turn out Before that, they burn all the time outside, inside they are still viscous.

Yes, I also have this problem in the gas oven (meringue). Now there will be an opportunity to learn how to use an electric oven.
Excuse me, if not in that topic: what kind of oven is the company (also looking for my own)?

At one time, Bijou and I wrote a lot about the benefits of induction. I got so used to it that now I don’t recognize any others, not even my son-in-law (since I often spend a lot of time in my daughter’s family) changed the cooker to an induction cooker especially for me.

what is the oven

I have a Bosch oven. It's better to go here to talk about them Oven (oven). Consider, choose, discuss

I have both an oven and a NEFF induction cooker, the price is certainly expensive, but for about 10 years it has served faithfully.

Used all kinds of stoves, induction rules !!!

not a hot surface after switching off the hotplate.

I disagree here, the surface will be hot, because it heats up from the dishes

Bijou and I have written extensively about the benefits of induction. Fast (and therefore economical), clean

warming up from dishes

That's right, only from the dishes it heats up, and not itself. Therefore, there will never be carbon deposits on the burner itself.

[AlisaS]

AlisaS, I also recently switched from gas to induction, there was an electric stove with pancakes in between, and so I decided for myself, if electric, then only induction, a painless transition))) and leaving is much easier, or rather almost no care, I prepared, washed, all-new)))
In general, of course, the thrill, after the gas stove, with heavy cast-iron grates, washing induction, nothing interferes, a minute and everything shines.

Thanks for the help!!! In general, I read, looked like "felt" in the shops of the surface-oven.
I definitely don't want glass ceramics, I think about induction and my husband wants more induction. The only thing that I want is only two burners (according to the plan, 4 does not fit), and they cost 4 one disorder.

Another question is: which manufacturers should you absolutely not buy?

[AlisaS]

AlisaS, absolutely not to buy a cheap noname! Choose from well-known, well-established brands. Cheap panels may have various disadvantages in the form of buzzing, clicking, etc.

[AlisaS]

AlisaSI tried gas and induction. I won't trade gas for the cooking room for anything. I do not like induction categorically. Mom and daughter-in-law now have induction, mom spits too. And pancakes are generally tinny. But the oven is yes, only electric. if it is not possible to leave the gas, take induction. A friend switched from gas to induction and she doesn't like it. The only advantage of induction. In non-working condition, it can be used as an additional work surface

And pancakes are generally tinny

Strange, why? I often bake thin pancakes, my sons love them. I bake in three pans, the fourth burner is small, one more pan does not fit. I'm fine, though the stove itself often beeps. Turns off, turns on ... But at the end of the work, the newspaper changed and all business

I often bake thin pancakes

So do I.

You can get used to everything. I described my experience and the experience of the immediate environment. Further it is a matter of taste, budget and living conditions. Gas is out of the question in high-rise buildings

[AlisaS]

AlisaS, in Ikea, look, there is a two-burner induction.

I have 10 years of Siemens induction, very satisfied. Not buzzing, always clean, as if just from a store. I also bought induction in the Moscow quarter.

Oven NEFF with pyrolysis, in Moscow - AEG with steam.

Here is what Bijou, a kitchen specialist, writes about the possible disadvantages of induction on cheap models. This "duty cycle" (on-off at lower capacities) is usually accompanied by clicks, which I wrote about above.

Of course, good induction is more comfortable than gas.

I recently started wheat porridge for a side dish and was even too lazy to turn on one of the multicooker - I drove the portion onto a multi-cup in a small ladle on a timer and under a towel. I was even surprised at the much more delicious porridge than usual from cartoons.

The most disgusting thing that can be in an induction panel is the duty cycle at low powers. Usually everyone has it at a power of up to 300 watts, but the performance is fundamentally different - in cooking leading brands such as BSH-Electrolux, fluctuations are weak, and in budgetary ones, as in almost all Chinese table tiles, the switch is hard - between switching on at high power and complete shutdown. Why the food burns and boils is extremely unstable. ((Plus, the length of the unstable zone can be different - sometimes the first three steps, and sometimes as many as seven. Out of nine, yeah. (
Even with poor identification of dishes, you can put up with, eventually picking up her favorite saucepan for each burner, but it's almost impossible to come to terms with the duty cycle (PWM control). Well, except perhaps to buy the heaviest dishes for smoothing impulses.
And Whirlpool, Samsung, Hansa often have the above problem according to user reviews.

trouble-free work is inherent only in "normal" brands.) If you are chasing an elegant appearance or cheapness, it is better to ask again or find the owner three times to make you a video of how water boils at low power. There should be no intermittent boiling. More precisely, some switchings are present, but there is no separation between "boils - not boils".

Because there are many panels, the filling of which is no different from Chinese tabletop tiles. ((Sometimes these are even very expensive options, but poor ones. Sometimes one manufacturer has both, then the choice becomes complicated.

When you decide on some options - you are welcome, we will discuss here. In the meantime, choose a panel with a connection of at least seven kilowatts (standard 7.4) and at least one 21 cm burner / 2.2 (3) kW / 3, + kW on boost.

Well, and so on. Also, if I remember correctly, Bijusya wrote a lot about this on the topic of cookware for induction cookers.

Ladies and gentlemen, please tell me if someone has an induction surface for 7-10 years. I wanted to change my glass-ceramics for induction, but thoughtful. Mine has been working for 10 years. Will the induction have to be changed often?

Mine - from the thirteenth year. My sister is eight years older. We are not overjoyed, we do not perceive others now.

[dopleta]

dopleta,
And please tell me the manufacturer.

[nusha18]

nusha18, I have since 2009, Siemens EH 679 MB 11.