Induction tabletop

Nobody planned to take Ourson one-burner? Until the end of today, two pieces have a 30% discount. That is, it turns out about 2800 for one.

Hello! So I wondered, what is the maximum weight these tiles can withstand? I cook a little on the stove, but the season of preparations is annoying ... I'm thinking of abandoning gas, I'm changing the kitchen, the question is ripe)

And what is the maximum weight of these tiles?

On mine, without any problems, it costs more than 15 kilograms

[Yulia]

Yulia, it is on it (I have a cheap endeavor) that I sterilize and pasteurize cans of blanks and bottles of juice, and sometimes 10-15 kg each, pots larger than the size of a tile in diameter fully fulfill their function.

Thank you very much! Inexpensive ones have no information, and then the price bites painfully)

Good evening! And who has such a miracle Gemlux GL-CIC27))) There is an opportunity to buy for 3900r. or is it not worth it?

And why is such a power of one burner (2.7 kW) for a home? Electricity won't kick out?

And why is such a power of one burner (2.7 kW) for a home? Electricity won't kick out?

The power is adjustable. Knock out should not) Yes, and in reality it is most likely less. The case seemed to me safer and more reliable than the plastic models. And the work surface is larger.

[sarracenia]

And why is such a power of one burner (2.7 kW) for a home?

How much do you need?? On full-fledged slabs, the usual maximum is 3.2-3.4.

sarracenia, if you like it, take it. All of them are Chinese in one person ... ((They heat pulsatingly, the diameter of the coil is tiny, there are very few adjustment steps ... I will be glad for you if you are suddenly lucky.

there are very few adjustment steps ...

Yes, in general, it burns or boils in full, then it does not immediately gurgle

then it burns or boils in full, then immediately and does not gurgle

I have an endeavor and there a step of 200, at least 200W, then 400W, then 600W, etc., everything is very good with me
200W is practically about 70-80 degrees - heating, 400W is boiling, that is, 90-100 degrees, and 600W is a moderate boil, very convenient Further it is clear what and how, I use large powers only at the beginning, when I need to quickly heat up, boil, etc. ...



Now I won't take a tile with a minimum of more than 200W

[Mandraik Ludmila]

200W is practically about 70-80 degrees - heating, 400W is boiling, that is, 90-100 degrees, and 600W is a moderate boil, very convenient

No, something in this pattern is strongly wrong. Well, of course, it depends on the size of the dishes ... In full-fledged cooking at 300 W, a saucepan of 4 liters or more boils quietly under the lid, and a covered one and a half liter ladle with porridge strives to escape, I move it down a step.




Mandraik Ludmilamaybe these are just drawn numbers, but in fact the consumption is different?

[Lena]

maybe these are just drawn numbers, but in fact the consumption is different?

Lena, I did not measure the power, but it does not boil at 200W under the lid, at all, at 300W I do not have such a position, and at 400W the soup under the lid boils, that is, it gurgles, then no, with a frequency of a couple of seconds, at 600W I constantly boil under lid, but as a rule it does not run away (I don’t cook milk porridge on the stove), and at 800W it already boils violently with attempts to escape the soup

Is there really no good proven version of a tabletop induction hob now? Xiaomi nobody took?
I'm interested, of course, in the diameter of the coil and normal operation at both low and high temperatures.
Or not bother and take a regular electric one with a cast-iron pancake?

[Natasha]

Natasha, I don’t complain about my Endever, it’s cheap and has been plowing for three or four years in a very intense mode, we have it alone and can work for 10-12 hours a day, the body is already cracked, but it works, the main thing is that I like it , this is what starts from 200W and a step of 200W, that is, you can put on "Heat" as in a multitude, these same 200W. There is one thing, large frying pans of the edge do not normally heat, but small diameters are easy to take, an enamel mug with a diameter of 8 cm - the tile works. Yesterday, in a 15L pan, the edges of the pan went beyond the tile about 1.5 cm, I pasteurized 9 liter cans of apple juice, the temperature in the central bank was only 1 degree higher than at the edges.

Bought today Orson one-burner, green
I haven't cooked anything yet, just checked the dishes. It turned out funny: my pots fit all, and pans - none
Rather, one fits, cast-iron 30 cm, but I don't really count on it - it's too big, and I'm afraid the cast-iron will overheat the tile. Someone cooks for a long time in a cast-iron pot - pilaf, for example? I read that the tile overheats and turns off.
She doesn't make a lot of noise. squeaks are also not disgusting. In addition, if you remove the dishes, the beeping does not start immediately, but after a minute, which is very humane. The size of the coil is quite small there, it won't even pull 14 cm offhand. Probably 12. But I never found a tile with a large heating zone - if anyone knows, tell me.
Very beautiful, of course. I am still afraid of her, my first induction, the shaitan machine. I'll get used to it.

I read that the tile overheats and turns off.

Cooking. I remember that it was not without incident at the stage of roasting, but in the end everything turned out to be good pilaf. But I was more worried about the cauldron, it is more expensive than the stove, and the cheap cast-iron frying pan did not survive.

[Anna67]

Anna67, I have an enameled cast-iron pan for pilaf, not very expensive, but my favorite. And a cast-iron frying pan is generally g ..., I still can't bring it to mind. So there is nothing special to regret, but I want normal cooking.

[Natasha]

I have an enameled cast-iron pan for pilaf,

NatashaAs far as I know from various sources and from my own experience, food always burns on enamelled cast iron cookware. Maybe if you stew food, then burning can be avoided, but for pilaf it is necessary to fry first !!!
At home, glass ceramics are not induction, for pilaf and for many other things we use an aluminum Pyrex pan with rather thick walls and a non-stick coating. By the way, there are quite a few different pots with AP and an insert on the bottom for induction cookers, their walls are even thicker, almost like a normal cauldron. And quite inexpensive, in the range of 2-2.5 thousand (prices still depend on the size).
There is an induction cooker in the country house, but I cook pilaf there exclusively on an open fire.
Once I fried pasties on a stove in a stainless steel pan, because of overheating, the stove turned off very often!
Regarding the power gradation: I measured it with a wattmeter, I was surprised that some adjacent positions, for example, "1400" and "1600", "1800" and "2000" have exactly the same power, that is, the Chinese draw these numbers as they come to mind. But this is on one separate tile, maybe models of other brands have honest power gradations.

[Igrig]

Igrig, no, I don't fry in a saucepan, nafig. Fry in a skillet, then put it in a saucepan.

[Sibelis]

Sibelis,
Aaaaa! Got it - "separate food"! This is a good way out!
Then a counter question, but when the water evaporates after the rice is laid, nothing burns? After all, you need an average temperature.

[Igrig]

Igrig, not if the amount of water and cooking time are calculated. If you evaporate the water and then keep it on fire for a long time, it will probably burn. But in any case, it is then infused and soaked inside the pan.

If you evaporate the water and then keep it on fire for a long time

You see, there are nuances here, if you cook in a cast-iron dish, after evaporation you can turn off the stove altogether, probably. If you do this in aluminum, then the rice will definitely not be able to cook. I always put the rice on the control on the minimum heating level of the stove - otherwise nothing.

I have a cast-iron skovord normally fries pasties, without shutdowns 16 pcs, 2 pcs. at a time, but I do not heat cast iron more than 1000W and then only at the moment the pan is heated, otherwise the cheburek burns, I mainly fry it at 800-600W

[Igrig]

Igrig, of course, at the minimum. I didn't cook pilaf in an aluminum pot, I can't say anything. But it seems to me that the ability of cast iron to retain heat is somewhat exaggerated - at least if a cast-iron pan is heated only in the center, it is only in the center and fries normally, at the edges it is much colder.

if a cast-iron skillet is heated only in the center, it is only in the center and fries normally, much colder at the edges.

Yes, indeed, the edges are weaker or practically not heated. Because of this, a chic cast-iron enamel pan with a diameter of 28 cm is worth getting dusty, although it is also heavy, I can only lift it with 2 hands, so I use a small 20 cm in diameter, it’s good for me and my husband. we have enough

But it seems to me that the ability of cast iron to retain heat is somewhat exaggerated - at least if a cast-iron pan is heated only in the center, it is only in the center and fries normally, at the edges it is much colder.

This is not due to the heat capacity (and it is really good because of the high specific gravity), but to poor thermal conductivity, alas. Therefore, if you pick up an aluminum vessel of a similar mass with cast iron, then things will be much better for it - aluminum conducts heat much better, only copper from the available materials is better than it.)) Well, due to the large mass, the heat capacity will also be at a height.

If you evaporate the water and then keep it on fire for a long time, it will probably burn.

It was this phrase that confused me, from it I understood that you turn off the stove ...
Indeed, after evaporation, the rice still needs to be kept at least 25 minutes at minimum.
It's easier at the stake, I have a brick hearth, the brick itself also absorbs heat, and then gives it off, but still, the minimum coals are still needed.

It's easier at the stake, I have a brick hearth, the brick itself also absorbs heat, and then gives it off, but still, the minimum coals are still needed.

And on induction it is easier, because heating can be programmed in time with a timer, and the dishes themselves can be wrapped in warm before the end of the cooking process.))

[Igrig]

Igrig, no, do not turn it off, cook on minimal heat, then stir and let stand closed. But by this point, the water has already evaporated / absorbed, and the rice is ready.

if you pick up an aluminum vessel of a similar mass to cast iron, then things will be much better for her

We're talking about induction like




And advise, by the way, a frying pan for induction. Of the cool - what is fashionable now?

[completely]

if you pick up an aluminum pot of a similar mass to cast iron

Taking into account that the density of aluminum is 2.5 times less than cast iron, I imagined the thickness of such a frying pan!
Although there are doubts that the problems with heat transfer will be solved, we have Tefal Expertise, the "luminous" center also heats up more because of the small working diameter of the induction burner.

But by this time the water has already evaporated / absorbed

According to all canons, water should completely evaporate / soak in by the time you set the heat to minimum.

due to small working diameter

Exactly. I jumped with my pans - I only need large ones for pasta (and they stopped cooking on the stove), but you look askance at the ladle - the stove no longer sees it.
As a result, there is nowhere to cook cream and glaze at all (I don't like the multicooker, I am too lazy to think how much I want to change the heating). Well, as a matter of principle, I don't use a stove - a multicooker has been on it for five years, and it's high up to the gas pipe tap.

Taking into account that the density of aluminum is 2.5 times less than cast iron, I imagined the thickness of such a frying pan!

Well, yes, and I mean it. But what a thing will be! Not that some kind of thin Expertise!

Not that some kind of thin Expertise!

Almost discouraged by the seemingly inexplicable aspirations of women to be "wider and fatter"!

[Igrig]

Igrig, a frying pan is a tool of the proletariat)

[Sibelis]

Almost discouraged by the inexplicable at first glance

A strange discrepancy in logic.)) For some reason I thought that everything was quite natural - if cast iron, with its mass, does not give the proper distribution of heat, then you need to take a material that does it better. And in order to keep the heat capacity at the usual (relative to cast iron) level, the pan must be very thick.

Where are my gaps in the logical construction, if it is "inexplicable at first glance"?

Sibelis, you this ... do not be distracted, test the stove! And then they wrote about some horrors here. It doesn't work that way!

the pan must be very thick

So you're talking about a frying pan!
And then I already spread my thoughts along the tree!)))

Good day. Soon to open the summer cottage season, I thought about purchasing tiles, decided to induction, but something completely dug into them and I can't understand which models step in 200 degrees? Tell me, a hundred worthwhile.

[SoNika]

SoNika, my Kitfort kt-101 is happy, I cook sausage and stuff.

[Vlad]

Vlad, thanks, I am now comparing it and Akai TI-1173. Do they have a step of 300 grams? They say that you can't bake pancakes?

[SoNika]

SoNika, just chose with a minimum step, so I advise.
If you need to simmer, it is better not, but frying is also good.

[Vlad]

Vlad, yes according to reviews it is good, but the price of kanesh for a summer residence bites ... and 107 is worse?

In my village Endever, already the second, cheap, step 200 from 200W. Already old, about 4 years old. Everything has already been shown, the plastic is cracked, but it plows so far without failure. On the old Endever there were mines - 300V, this difference of 100W led to a replacement, the first is still alive, now it is used for the street - my husband drowns wax on it.
At 300W, the water still boiled over sometimes, at 200W it does not boil even under the lid

[SoNika]

SoNika, if the minimum modes are not needed, that's fine too. By the way, the price does not differ much, but if you cook jam, then I advise.

I am now comparing just her and Akai TI-1173.

Taking into account the experience of using 3 tile models, I will say that for me there are two principles when choosing a model:
1. In no case, that the upper surface is a composite of two materials: glass and plastic (as on these tiles, even if it comes to naught). There is always a chance that someone will push the bottom of the dish onto the plastic, which will simply melt it. Passed ...
The surface must be completely glass.
2. Power adjustment is much more convenient and faster when it is in the form of a "twist", a kind of round knob.
Here is something like this

🔗

Almost all other parameters for table tiles are the same.
The power step on these tiles is a very conditional value, it does not at all coincide with what is written, you should not pay special attention to this.

[Buttercup]

Buttercup, thanks, I'm a layman, there were no inductions yet
Vlad, oh, I don’t know Akai can be taken within 2 tons, and Kitford is more than 3, although if it is more reliable than KT, then this difference will not be noticeable ... I don’t know what step in Akai ...



Igor, thanks, I have found so far only the Tesler PI-17 Induction cooker, but the reviews are not very good ... maybe people, like me, are kettles in this and cannot adapt to regulate the heating ...
Akai has glass ceramics

[Virine]

Virine, I also have the first induction cooker, Orson single-burner. At the smallest power, at one point, a frying pan with food burned out. Set to warm ((.

[SoNika]

SoNika, I will not run away, but moonshiners take 101, and they know what and how, if you just need to cook, you can just take gas

[Natasha]

Natasha, are you happy with the tiles? What step?
Vlad, well, I don’t drive moonshine ... and I wasn’t going to ... but what .... not joking
Thank you all, the head will now digest the information you have given.

[Virine]

Virine, a step like 200. To be honest, I am not very happy, because I cannot set a low temperature. Or I haven't got used to it yet. I haven’t tried to bake pancakes, but I can already see that the middle will burn.