Tatunya
Help, dear friends!
Need to choose a gas oven or switch to choosing an electric oven? If we take an electric one, then what parameters are important, and what bells and whistles can be discarded?
And then there are ovens with microwave function. Who has one? what is the impression?
Boo Boo
An electric oven is better. We need a delayed start, a timer shutdown, convection, I also have thermal ventilation (airboat mode). You can safely refuse the defrosting mode. Well, you should also pay attention to the minimum temperature, for me it starts from 80 *. You can't put the dough to proof. But I adapted, I bet with the light on.

Andreevna 9.5 cm work.
Tatunya
BooBoo, thanks.
For defrosting and proofing the dough, I have a microwave. Basically, my microwave has a baking mode. The stove suits me perfectly, besides the internal size, it will be too small. I rarely use the old oven, it is gas, but it copes with its functions.
Now we are changing the kitchen, so the question arose:
take an electric oven with bells and whistles and a simple microwave
or an electric oven with microwave function (more expensive, but saves space)
I don't have a stove, a hob. First, I put a stainless steel hob in the new kitchen. steel with rapidly heating burners from the Combustion company. And an oven of the same company with a grill and convection. As it turned out, it is rare rubbish. Fortunately for me, the repairmen who came to change the switches on the stove broke it completely and managed to tear a piece off the countertop, but that's another story. By hunting for repairmen, I managed to recover the entire amount of damage, which, with the addition of $ 200, was enough to replace the countertop and buy a new glass-ceramic hob from Electrolux. In care, it is much different from stainless steel for the better, but still it cannot be compared with gas. Boil jellied meat - just exhaust your nerves. Only made less, here it boils as it should, a little bit ... You come in 15 minutes, and it doesn't cook - it's so warm. If you add warmth, everything seems to be in order ... if you come back again, it already seethed and became cloudy. Sheer punishment. And I'm not very happy with the oven.
Quote: Tatunya

Help, dear friends!
Need to choose a gas oven or switch to choosing an electric oven? If you take an electric one, then what parameters are important, and what bells and whistles can you refuse?
And then there are ovens with microwave function. Who has one? what is the impression?
As for me - the oven is better gas and with convection, ideally with steam convection. In my opinion, Bosch deserves attention from the manufacturers - but the payment for the name is exorbitant, and also Electrolux. The burning has become completely useless. I'm not talking about Siemens - I don't know. We were worn out with the phone for the last time - we no longer take Siemens, but the stove ... a solid question mark
Boo Boo
I do not agree, the oven is better than an electric one, it’s just that you were probably out of luck.
And the brewhouse, it was necessary to take induction. It's better than gas. In general, it is strange that Electrolux works so badly.
Quote: BooBoo

I do not agree, the oven is better than an electric one, you just apparently were out of luck.
And the brewhouse had to take induction. It's better than gas. In general, it is strange that Electrolux works so badly.
I have an oven in general. Burning - burn it .... But in this oven, it is good to sterilize cans ... And I remember that my father-in-law had a lot of gas baked goods in my father-in-law. If now I will change anything in the life of the kitchen, I will generally take a two-burner stove. In the presence of a multicooker and aktifru - 4 camphors are too much
Boo Boo
Gorenya has good ovens, as far as I know, it is advisable to bake with convection and set the temperature a little lower than on gas (forget it, or higher?, Most likely not lower).
My nephew sells a new two-burner Cooperbush, induction and very cheap.
Indeed, it should be below the temperature during convection. it is even better to soften the atmosphere in the oven with steam (or put a cup of water on the bottom). In fact, I can cook, it's just that my husband has different tastes, completely different from mine. And I don't need a new stove yet - I put a glass-ceramic multicooker on the surface, under the hood - that's it.
lina
I cooked on a burning glass-ceramic, freestanding - both the surface and the oven behaved normally.
lina
here I will argue. Well, I don’t catch up, than the electric stoves did not please you. The worst thing is if there is a pancake stove, when there is a need to use two burners - one is hot, the other is quieter. everything, otherwise no problem. and it is a pleasure to wash glass ceramics. I didn’t cook at induction, so I’m not talking about her.
Boo Boo
Oh, I'm still that lazy person !!!!!!!!!!!!!
The usual glass-ceramics slows down a little. It doesn't turn right away, and it boils on gas faster. But it is certainly easier to wash glass ceramics.
kolynusha
And the catalytic one?
Boo Boo
I have plates on the side and back walls. There is really no dirt on them. But there is also the bottom, glass and, most importantly, the top (there is a grill). Of course, wash in half less, but everyone wants not to wash at all.)))))
IRR
And I was not lucky with an induction (hotplate, not a stove). She has a large run-up of degrees - 60 (not enough for boiling), and 120 at once (for milk and boiling a lot). And many do not "read" pots and pans, even those that are magnetised - they are just light for her. And pancakes don't work, although I have a cool bourgeois frying pan as a gift - especially for pancakes (with one side). It worked on gas, but not on induction.
Boo Boo
Quote: Rita

And you can more precisely about this, otherwise I have a Kenwood induction cooker only for one burner. I would like to buy myself a built-in induction panel, but the temperature difference, which the IRR writes about, is also present in Kenwood, so I am afraid that the same problem will arise. How, by the way, is your stove with a temperature difference?
I have 9 temperature levels + a quick boil. On induction, it boils very quickly and "turns" instantly. Ask what else interests you.
Rita
Boo Boo,
What is your stove model, what company?
My Kenwood has a violent boil at position "3" and higher, and practically no heating at position "2". Heating is turned on very rarely, and literally for a second. Do not boil dumplings or potatoes. Have to boil at a boil.
It's good that this tile is inexpensive.
And I would not want to give a decent amount for the hob and end up with the same thing, so I want to know how you are with this temperature and heating difference?
Boo Boo
I have a Whirlpool bought at IKEA. I have three burners. I cook pasta, dumplings, etc. for 4, boil a little. Compote, after falling asleep frozen strawberries, put on 2, such as simmer. For a quick boil, there is a separate button, the frying pan becomes hot instantly, a 5 liter pan boils ........... well, I don't know for how much, but very quickly. Pancakes recently fried at 6-7. I don't have any problems with it, it's even more convenient for me to cook on it than on gas, because I don't have to guess how much to screw it on, I know exactly what will happen at a certain number.
Admin

Induction hobs - a step into the future

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Choosing an electric stove

As you know, the phenomenon of electromagnetic induction was discovered by Michael Faraday in 1831. Today, restaurateurs can also say thanks to the ingenious Englishman: the principle he discovered is the basis for the operation of induction equipment, which has been equipping kitchens in the HoReCa segment for about two decades.

A new high-tech product with a high efficiency - an induction cooker - is presented on the Russian market of professional kitchen equipment. What are the advantages and disadvantages of induction cookers, what does the market offer to the Russian consumer and what criteria should a restaurateur be guided by when choosing such equipment? We will try to answer these questions.

Technology advantages
An induction hob is an electric hob with a glass-ceramic hob fitted with induction hobs. The difference from all other types of plates lies in the principle of heat generation. In electric stoves, the product is heated in stages: from the heating elements, heat is transferred to the surface of the burner, the bottom of the cookware on the stove is heated from it, and from the bottom heat is transferred to the product. In induction cookers, the stage of transferring heat from the heated surface of the burner to the cookware is skipped.

The principle of operation of an induction hob is based on the use of the energy of a magnetic field. In this case, thanks to the copper coil and the high-frequency electric current, heat is generated directly in the disc of the bottom of the dish and heats the food from the bottom. Thus, it is not the hotplate that heats up, but the saucepan or pan itself.

The surface of an induction hob usually heats up to no more than 60 C and after switching off it cools down in just 6 minutes. This happens precisely due to the fact that the hob is heated only from hot dishes. For comparison: a gas stove, at the same temperature, cools down in 24 minutes, and an electric one in almost 50. When working in the kitchen, this is one of the advantages, since the surrounding air practically does not heat up.

“It’s especially noticeable if the kitchen has a full fleet of induction equipment,” says Kirill Khlebnikov, Deputy Director for Engineering and Technical Service at Delovaya Rus (Yekaterinburg). “Then we use other options for air conditioning - a less powerful system is required ventilation. The induction cooker creates a different microclimate in the kitchen, the chefs work in more comfortable conditions.

Induction hotplates have a wide range of heating power - from 50 to 3500 W. And this power can be smoothly changed using numerous modes. At minimum power, you can simmer food in the same way as over low heat, and at maximum power, the water in the pan boils faster than on a gas stove.

Induction cookers combine the advantages of other heating equipment: they are able to provide the highest heating accuracy - with an accuracy of a degree, and this is plus an electric stove, any temperature change here occurs instantly, like on a gas stove. In addition, they have some unique features that are not available to other plates. This is, for example, the "booster" function, in which, within a few minutes, the power of one burner is transferred to the next.

In terms of cooking speed, an induction hotplate is not inferior to gas burners and is close to microwave ovens. Water on such a stove boils much faster than on any other, including gas (1.5 liters of water can be boiled in 3.2 minutes, and on a standard electric burner only in 14 minutes).

Save time and money?
One of the main advantages of an induction cooker is its economy. Due to their cooking technology, induction cookers save not only time, but also energy. The stove consumes energy several times less than any other. This happens due to the fact that heating according to the configuration of the pan allows you to select the optimal mode that provides minimum energy consumption. That is, the stove automatically adjusts to the diameter of the bottom of the pan and heats only the required surface area.

The stove will not start working without the dishes on it. Moreover, if the pot or frying pan is empty, the stove will not turn on either. By the way, heating of objects with a diameter of less than 12 cm is blocked by a special sensor.Therefore, if a spoon, fork or knife is accidentally left on the stove, they will not get hot and there will be no danger of getting burned.

Undoubtedly, a positive point is that there is no smoke and fumes when cooking on an induction hob, because food accidentally hitting the glass-ceramic surface does not burn, since the burner itself does not heat up. In addition, induction hobs are safe - they are free of open flames, hot burners and mechanical parts, which reduces the likelihood of burns and ignition. To ensure mechanical safety, the corners of the slab are rounded.

Such a stove is easier to care for: its surface is absolutely smooth, there is simply no place for dirt to accumulate. And since it also practically does not heat up, all care is reduced only to periodic wiping of the surface with a damp cloth.

Despite the fact that an induction cooker can successfully replace not only an electric one, but also a gas one, it still has certain disadvantages.
Induction hobs should not be installed over ovens, refrigerators, freezers, or other appliances with metal surfaces.
And most importantly, only special cookware, the bottom of which is made of a ferromagnetic alloy, can be heated on an induction hob. These are cookware made of stainless steel, aluminum with a ferromagnetic bottom, cast iron cookware. But dishes made of copper, brass, aluminum, heat-resistant glass and other non-magnetic materials are useless for such a stove. As a rule, accessories suitable for "induction" are marked with a special pictogram.

Expensive pleasure
The first induction hob was proposed by the German company AEG back in 1987, but at first it did not find widespread use both due to its high cost and due to the cautious attitude of consumers towards the new heating principle. But professionals soon showed interest in the new product. In the restaurant business, first of all, the speed of cooking and its quality are important. Thus, the cost of purchasing such an expensive equipment was justified.

Today induction hobs are making their first successful steps in the Russian HoReCa market.
“Among the considerable number of manufacturers of professional induction equipment, a number of brands can be distinguished,” says Olga Luchinina, director of the Adamant company (Yekaterinburg). - First of all, these are German firms - Bartsher, Virtus, Mastro, as well as Electrolux, Bertos (Italy), Garland (USA).
All products are of very high quality. The advantage of induction cookers over traditional ones, which can become decisive in the choice of kitchen equipment by restaurateurs, is, of course, serious energy savings. Plates are good in all respects - economical, safe, hygienic, they have one main drawback - they are quite expensive. I think that only 5-10 percent of Yekaterinburg establishments operate on such equipment, mainly, these are restaurants of a high price segment. Our client, as we explain to our foreign partners, is not yet ready. The West has long calculated the economic benefits of buying "induction", they know - in this case, substantial sums of money will not be wasted. Despite the cost, the self-sufficiency of these plates is very high.

If in the same Germany induction cookers are already becoming commonplace, in Russia it is often a rather unusual thing. But, according to Olga Luchinina, the mass use of induction cookers in the HoReCa segment is a matter of the near future, the demand for them will certainly increase due to the fact that today people are striving to save in any form.

Before making a choice ...
“We work with several manufacturers of induction cookers,” says Kirill Khlebnikov. - These are recognized market leaders, German companies Heidebrenner, Schooll, and Chinese, South Korean firms (Better, Kocateq). Naturally, the products of the former are more expensive, the equipment of manufacturers from Asia is much cheaper, but, I believe, it is no less of a high quality and reliable.

The consumer is offered various induction equipment.Its differences in design and concept: tabletop induction cookers and stationary floorboards, which can be used as part of a thermal technological line.

For establishments specializing in ethnic cuisine, the range of induction cookers includes special equipment for the oriental kitchen segment - wok induction cookers. The peculiarity of cooking oriental dishes is high temperature, cooking technology and special dishes (wok pans with spherical bottom).

Experts note that wok induction cookers are more in demand on the market, they can reproduce the effect of cooking on a "live" fire. They are irreplaceable in democratic establishments that have chosen the direction of oriental cuisine. In particular, compact tabletop one- and two-burner Chinese models are inexpensive and therefore sold out faster, large stationary stoves are sold per piece.

- Induction cookers under wok preserve the thermal characteristics of gas stoves, - Kirill Khlebnikov continues, - and if we consider that, for example, in Yekaterinburg, gas is not allowed everywhere, and the institution offers Asian cuisine, then the choice is quite justified.

Of course, "induction" has many advantages, it generally increases the culture of production, but before making a choice in its favor, it is necessary to calculate well how much production is planned to be cooked on the stove. Based on this, we need to determine the volume of induction equipment that we want to place. It happens that in one or another kitchen it is much more convenient to arrange one surface with 6 heating zones than to put 6 small single-burner stoves, and vice versa. This must be taken into account. But the main question is whether investments in equipment will be justified in terms of the traffic of a given institution, its class, etc.

- If this is a large project that allows you to equip the kitchen with "induction", in the future its installation will bring good savings in everything. I repeat, everything needs to be calculated. Of course, the European version has a greater advantage. German manufacturers Heidebrenner, Schooll. Kuppesbusch, the French company Bourgeois and a number of other brand companies are very serious about "induction", and their range of cookers is relatively wide. It may be irrational, especially now, to buy a single-burner stove worth 150 thousand rubles. However, operating a 6-8 burner burner will ultimately result in significant cost savings. I think that purchasing a solid induction cooker, for example, for a restaurant with author's cuisine, is the right, cost-effective decision.

The induction hob combines an innovative approach with a compact design. It is the induction hob that is suitable for presentations, field service, for kitchens with limited space and rooms where the installation of a gas stove is impossible for technical reasons. So, a mobile induction wok-cooker from the German company Heidebrenner is appropriate for catering, an induction stool stool with 4 burners, as well as a 6-burner cooker will become an assistant for a chef of a large establishment.

According to experts, "induction" in our professional kitchen is a technology of the future, which must find its consumer. Yes, it is still quite new for Russia and not all restaurateurs know about the existence of induction equipment. But saving energy, time and effort, safety and cleanliness in the kitchen, and most importantly, speed and quality in serving customers in the restaurant business, as they say, are worth a lot. In modern successful business, the saying is always relevant: "time is money."
Admin

Induction cookers

There are no translations available.

The first induction hob was designed and offered to customers in 1987 by AEG.

However, it was not widespread due to the high price and consumer distrust of the previously unknown principle of operation. At first, devices with induction surfaces cost several times more than glass-ceramic hobs with a classical heating method.The innovation was to the taste of professionals, because catering establishments make high demands on quality, and most importantly, on the speed of food preparation. The restaurateurs were not at all embarrassed by the high prices.

Choosing an electric stove

Induction hob
The principle of operation of an induction cooker is based on the use of the energy of a magnetic field. Under the glass-ceramic surface is not a heater, but an inductor. The electric field created by it, passing freely through the surface of the stove, creates eddy currents in the bottom of the metal dish. And since the bottom of the pan is not a wire twisted into a spiral, but a solid disk, the induced currents in it do not flow “in a straight line”, but “wander” in a circle, heating both the bottom of the dish and the food in it.

Thus, it is not the surface of the stove that heats up, but the pan or frying pan itself, and no heat transfer occurs through the glass surface of the stove. Some home appliance sellers even arrange a demonstration: they put a sheet of paper on the induction cooker, and put a frying pan with scrambled eggs on top. After turning on the stove, the eggs are fried and the paper does not burn.

ADVANTAGES AND DISADVANTAGES OF INDUCTION HOBS

Induction cookers have a wide range of heating power - from 50 to 3500 W And this power can be smoothly changed: adjustment modes in induction cookers are usually 12-20, while in other types of cookers there are usually no more than ten. At minimum power, you can simmer food in the same way as over low heat, and at maximum power, the water in the pan boils faster than on a gas stove.

Choosing an electric stove

Induction cookers are capable of providing the highest heating accuracy, with an accuracy of the degree (the advantage of electric cookers), and any temperature change occurs instantly (like on a gas stove). In addition, they have some unique features that are not available to other plates. For example, the "Booster" function, in which for a few minutes the power of one hotplate, in whole or in part, is transferred to the next. This function is sometimes referred to as "intense heating".

This feature will come in handy for the hostess or the owner if you need to increase the power of the stove for a while so that a large saucepan of soup or something else is cooked faster.

So that the burners can "share" the power with each other, they are grouped in pairs, and each of the pairs has a main burner, to which the auxiliary power is transferred, if necessary.

Choosing an electric stove

And on some induction hobs, you can even cook Asian food. The peculiarity of their preparation is that, firstly, a high temperature is required, and secondly, special dishes with a spherical bottom. WOK induction burners have the shape of a concave hemisphere, and due to their high power (3-7 kW) they are able to reproduce the effect of cooking on a "live" fire.
The surface of an induction cooker usually heats up to no more than 60 ° C and after switching off it cools down in just 6 minutes, because it is heated only from the hot bottom of the cookware. A gas stove, for example, cools down in 24 minutes, and an electric one as much as 50.

Choosing an electric stove

And a few more positive points:
When cooking on an induction hob, no smoke appears, because food accidentally hitting the glass-ceramic surface does not burn, since the burner itself does not heat up.

The induction hob is easier to maintain. Its surface is absolutely smooth: there is simply no place for dirt to accumulate. And since it also practically does not heat up, the whole care of the stove is reduced only to periodic wiping with a damp cloth.

Induction hobs are safe. They are free of open flames, hot burners and mechanical parts.

Induction hobs are economical. They consume energy several times less than any others.

Despite the fact that an induction cooker can successfully replace not only an ordinary electric one, but also a gas one, it still has certain disadvantages.



Firstly, induction hobs and hobs should not be installed over ovens, dishwashers and washing machines, as well as refrigerators, freezers and other appliances with metal surfaces.

Secondly, only special cookware, the bottom of which is made of a ferromagnetic alloy, can be heated on an induction hob. Moreover, the thicker the bottom, the faster heating occurs. It is not difficult to check the material of the cookware for suitability for an induction cooker: permanent magnets stick to the bottom of such cookware. These are materials such as cast iron and some types of steel, including enameled steel. But aluminum, brass and glass do not have ferromagnetic properties and therefore are not suitable for an induction cooker.
The bottom of cookware for induction cookers is either entirely made of a ferromagnetic alloy or has several inner layers of such material

Choosing an electric stove

Some manufacturers make cookware with a solid bottom of a ferromagnetic alloy or with a puff, in which aluminum or brass is combined with a ferromagnetic material. Induction cookware is also suitable for use on conventional electric or gas appliances. As a rule, accessories suitable for induction cooking zones are marked with a special pictogram.

Hobs with induction burners recognize what kind of cookware is installed on them, and if it does not have ferromagnetic properties, then the device simply will not turn on.
Another point worth paying attention to: in order for the induction hob to turn on, about 60-70% of its area must be "covered" with a saucepan or frying pan. Heating of objects with a diameter of less than 12 cm is blocked by a special sensor. Therefore, if you accidentally left a spoon, fork or knife on the stove, they will not get hot and there will be no danger of getting burned.

Choosing an electric stove

In induction hobs, the vortex flow generation zone is adjustable: sensor sensors “adjust” the heating zone diameter to the size of the bottom of the cookware, but only if it lies within the permissible limits
torturesru
Induction cookers were conceived as an attempt to get something in between with the useful qualities of a gas stove (instant heating and quick adjustment of the "flame") and electrical (explosion safety, no large devouring of oxygen during combustion and "exhaust" gases). On the one hand, the idea is really great, fast heating, quick adjustment, less power consumption, the stove will not turn on "idle". However, this stove requires dishes with a flat bottom, without any enamel, glass, etc. In addition, recently there have been articles that the electromagnetic waves emitted by such a stove are not at all safe, headaches have been revealed among catering personnel equipped with such stoves ... Well, the well-known disease of glass ceramics remains - its sting when something falls. And this is a very expensive repair. So ideas will continue to evolve. Some consider halogen stoves to be more promising, where heating is carried out by powerful halogen lamps built into a glass-ceramic surface.
Alena78
Please advise! I want to turn off the gas and buy 2 electr. burners.
For example a built-in hob.
But I don’t know how to connect it, there, for example, 1 burner has a power of 1.2 kW, the second has 1.8 kW.
We do not have a special socket for the electric stove. If I buy a hob, I have to pull a special. the wire? I really don't want to.
Is there anything to plug into an ordinary outlet?
Do not advise induction, all my dishes do not fit, yesterday I checked them with a magnet.
lina
in principle, the same mini-stoves come with a regular plug. the second option is a spike. only what kind of cable do you have laid? Is it designed for the power of the stove? Will it withstand such a load?
sazalexter
Alena78 I myself am planning to replace the Dream 15 stove, which has been "living" with us for more than 16 years. By the way, it does not have pancakes, but switchable heating elements with three outputs, which allow the use of 4 power levels, maximum 1 kW per heating element.
It allows connection to a standard Euro 16A socket and a corresponding cable. So far, I've decided to buy Gorenje IC 3400 DP

Almost all dishes will have to be changed, but this is an inevitable price to pay for the efficiency of the induction unit.
Alena78
If the burner is 1 kW, then how long will the coffee boil in the Turk? Especially after gas ... in my opinion, it's very little ... probably heats up very slowly?
And I don't need an oven, I already have 2 of them, and I rarely use them. It turns out that only a weak desktop tile is plugged into a regular outlet?
I'm afraid that our wiring is weak, the house is old, it's a lot of work to hammer the walls.
And it's a pity for the dishes, such pots and pans are cool, and a lot ...

Eh-ma, you will probably have to poison yourself with this gas ...
And I don't like gas stoves.
sazalexter
Alena78 There is a Dream 31 plate and a Dream 4M 2 kW socket, the outlet must still be Euro 16A.
By the way, it boils pretty quickly (you can get used to everything) But it turns out the languor function when the stove is turned off. She has inertia, although not as great as with "pancakes"
Alena78
Thank you! Need to think. Some kind of curls, incomprehensible to me.

I then dreamed about the built-in 2-burner hob.
sazalexter

Please electrolux EHC30200X
Alena78
Is it glass-ceramic? Are there 2 burners under it? Do not really understand.
Change the dishes again?
Yes, and again 3 kW?
sazalexter
Alena78 No need to change anything, or ten or halogen (less likely)
Do not turn on 2pcs in full power place and that's it
Boo Boo
Quote: Admin

Induction cookers

Firstly, induction hobs and hobs should not be installed over ovens, dishwashers and washing machines, as well as refrigerators, freezers and other appliances with metal surfaces.

Secondly, only special dishes can be heated on the induction hob,
I have a cooktop installed with an oven. No problem.
Cookware yes, but .......... quality cookware usually works. What is cheaper and thinner, respectively aluminum, will not work.
Tanyusha
I want to change the stove, my glass ceramics have been working perfectly for 14 years, but the turn-on knobs began to turn badly, my husband periodically does something there, but not for long, and due to the fact that my mother has rheumatoid arthritis, she cannot turn on the stove at all , so we came to the conclusion that we need to buy a new one. I liked this Gorenje EC 55320 RBR, can anyone have such a plate and, in general, like Gorenje plates in operation.
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sazalexter
Tanyusha Gorenje Good cookers, but better not shady ones, but induction. More economical, safer, heats up the room less, there is no carbon deposits on the stove and dishes.
shade
Peace be with you bakers!

I've recently changed the gas stove
but while I was waiting for registration I half-eyed the electric
I liked both the price is normal and the functionality
and the oven in my gas oven was at the level \ although many complain about gas ovens \
so i think an electric oven should be cool

this is in the gazmash store in Moscow on the taganka

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Olga Sanna
We bought a new electric stove. Not that the old one broke down, the express burner just stopped working (it works like the other three) and we decided to buy a new one, without pancakes.
We bought glass ceramics with linear heating (not induction). We have induction cookers only to order, they are expensive and I don't like that they are noisy. So we just chose glass ceramics. I don’t understand anything about this, the seller advised, but when you turn on the burners in the circle, it’s like it’s laid out with a ribbon and starts to burn red. It heats up instantly (like induction, the mother-in-law has one burner, but they also ordered a full-fledged induction cooker), 9 switchable "speeds" (unlike 3x in Hans), there is a mechanical timer (you turn the timer up to 40 minutes and then back to 30 and after 30 minutes tinks), convection oven. Yesterday I cooked in the oven, today we will have chicken and potatoes for dinner. Of the minuses - the burner itself heats up and you can't immediately put your hand on it like in induction (I don't need it) and the handles do not retract inside.
Let's experiment. I have been cooking for only three years and all this time mostly in a multicooker, it's time to learn to cook on the stove
fos2103
Olga Sanna, what kind of stove did you buy as a result?
Olga Sanna
fos2103, Electric cooker ELECTROLUX EKC 952501 X
Elenta
Tell me, where to start looking for a new stove¿ Electro is quite old.
Olga Sanna
Elenta, you need to know what you want first)))
I think you will definitely choose a stove without "pancakes", ceramics. And then you need to decide what you choose induction or not.
My mother-in-law has induction. It instantly warms up, but if it is not added correctly, it just runs away immediately, and the buttons are touch-sensitive and cannot always be quickly turned off (sometimes hands are wet). And yes, induction is more expensive. In general, if you have induction cookers, but not with touch controls, but with handles, then I would prefer this option.
And there is also glass ceramics, but not induction, but tape (only I don't know how they are called correctly), in general, when you turn on any burner, a circle with a tape inside lights up. They are also good, they heat, of course, less powerfully than induction. But they are cheaper and the pens are normal
In general, think)
By the way about the brand. And the induction of the mother-in-law and the tap room with us - Electrolux. Previously, nothing of this brand was taken, but they were not disappointed in the choice.
Elenta
Olga Sanna, thanks for such a detailed answer.
Probably I want an inexpensive option, two comforts would be gorgeous, I want a small oven in terms of volume. But what do we need to say in the tape, I need pens, I need pens on the buttons and I press them on the tablet and mv, my multi-touch buttons in my opinion ... and what should be in the oven. I want a stove with comfort and an oven, as it is more economical in terms of electricity.
Olga Sanna
Elenta, surely there are such models. I saw similar ones here, but with old pancakes. There are two burners on top, and a cabinet under them. It looks like a large microwave.
I understand correctly, you don't need a free-standing stove with an oven and four burners? I'm just not sure that such a small stove (although they would rather be called an oven) will be powerful.
Elenta
Olga Sanna, looked dvukoforochnye did not like it at all. I'm looking at 3komf., I don't understand what functionality the oven has. grill everywhere
Olga Sanna
Elenta, I do not know, but it seems to me that they are all good ovens, the only thing, it would be nice with a self-cleaning function.
Elenta
Olga Sanna, and what is combined, or rather is it good or not?
Now I figured out that it is more economical to take an airfryer and a hob, you can keep within 10-15 OOO ?!
Olga Sanna
Elenta, but how will you bake without an oven? For example, we like to cook pizza on a baking sheet or when guests. You can't cook much in an airfryer. It is good to bake chicken and cook fish.
Ninelle
Quote: Elenta

Olga Sanna, and what is combined, or rather is it good or not?
Now I figured out that it is more economical to take an airfryer and a hob, you can keep within 10-15 OOO ?!
Mmmmmm ... Still, airfryer can replace the oven for a while, for example, during the repair period. But, if the question is "or or", then it is better to take an oven with concentration. And even better, both that, and another, and the third. But here, first of all, the wallet decides.

A combined hob is when there is both induction and non-induction. I had such a Bosch, the first two on the panel, closer to the outer edge - induction, and those to the wall - ordinary. I really liked it, my husband broke it ... He dropped an unbreakable cup on the edge, a tiny piece of glass-ceramics broke off, and the crack went across the entire surface. Conclusion, it is better to take the hob with a metal frame, and not with beveled edges.
Olga Sanna
Ninelle, for a while can replace, this is definitely. But I am also more of a supporter of as many devices as possible. I even have two slow cookers (quick and usual)
Ninelle
Quote: Olga Sanna

Ninelle, for a while can replace, this is unambiguous. But I am also more of a supporter of as many devices as possible. I even have two slow cookers (quick and usual)
Oh, and I'm saving space, I want so many things, but ... Do you remember how Woland said, "The housing problem ruined them ..."? So my housing issue spoils everything. Space is sorely lacking.
Elenta
Girls thank you very much
Thoughts aloud about the stove, if you cook a steak in the oven, you need to wash everything. Usually I cook a portion and eat it, I don't cook it for good. For one, two or three persons maximum. I hardly bake anything. I make the soup in a slow cooker. The stove is quite old, I have not used the oven for 20 years. I often use the hob (I have discs). Now I cook almost everything in the mv. I love everything small and compact, but I also want to save energy.
Either a stove or gadgets.
Now I have an electric grill, mv. Before that, a double boiler, ah, another mv ......... refused email. kettle, I use the usual electric power on the stove. In general, the stove, as I understand it, saves electricity consumption.
Japanese
And I thought for a long time: induction or ceramics and decided to take induction all the same. I bought a Hansa FCIW53000 stove, I was very upset when my pans did not fit (it seems that the bottom is magnetised, but the thickness of the bottom is small) .. my sister brought 2 Lowen Herz pots for temporary use (although a set of 2005, it works perfectly on induction, heats up quickly) .. The oven in my stove is ideal with convection, today I baked chicken and fried cutlets, I liked everything, I decided that I had the right choice, the stove is super and I don’t need glass ceramics for nothing now ..

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