Table induction hob

I have a single-burner, free-standing induction unit. Even two. One is Kenwood, the other is nouname. And both have the same disadvantage. For example, on 3 divisions it boils very strongly, but already on 2 it does not boil at all. Therefore, it seems to me that it is better to take with the choice of temperature - it is somehow more reliable.

Yes, I was just looking for information about induction and came across this surface, I do not know what it has and how.

Better tell me who has induction with a choice of power and temperature:
do you set the required power or set the temperature?
And what is more convenient for you to regulate? by power or by temperature?

And yet - do you need 10 degrees of power or a 6-speed one with a head is enough?

Sister AEG has 14 divisions there, Bosch has either 16 or 17 like. And who has 10 and 6?

I have a single-burner, free-standing induction unit. Even two. One is Kenwood, the other is nouname. And both have the same disadvantage. For example, on 3 divisions it boils very strongly, but already on 2 it does not boil at all. Therefore, it seems to me that it is better to take with the choice of temperature - it is somehow more reliable.

Done exactly. Seeing how my friend was toiling, she just took glass ceramics for 9 positions.

[Profi Cook EKI 101]

Just 1-burner and choose
found 2 models:

Profi Cook EKI 101
it has only 6 temperatures and 6 powers
You can buy it even now, they brought it alive and heaps on the internet.
Now I took a closer look at the photo - it starts from 120 degrees, isn't that too much for languor?
The second option - there are few places for sale:
BergHOFF BHI_01B
the temperature is already adjustable from 60 to 240 ° C
and changes in power and temperature occur in 10 positions

There is an analogue of Bergof, you can also buy it right now - but this is a very evil Zepter at the price, he also has 10 positions

[Rita]

Yes, I was just looking for information about induction and came across this surface, I do not know what it has and how.

we decided to dissuade you, just in case, for once and for all to respond to the topic, so that there would be no relapse. I like Rita - a large step, 60 g, then immediately 120, 60 more does not boil, at 120 very strong... The induction is very sensitive, somewhere the drop starts to turn off and yell. Specialists need pans - she doesn't read everything, well, you probably know that. And someone is very happy, I remember being, I don't remember just who. But there was an entire stove, not a single-bowl misunderstanding. I wanted to take to the sea, then the multicooker appeared, I abandoned it, I don't remember when I took it out last time.

at mnu so 60-120-160-200-280

Sister AEG has 14 divisions there, Bosch has either 16 or 17 like.

Cool, I haven't even come across such models on our Ukrainian Internet ..

Cool, I haven't even come across such models on our Ukrainian Internet ..

is it a full-fledged stove ...?

is it a full-fledged stove ...?

Well, yes, I wrote about a full-fledged stove, I did not know that you were talking about a single-chamber speech ...

But these? There is a stepless stepless temperature control.

I have 6 divisions on Kenwood, and at least ten on nouname. But there is only one problem. A friend has some other no-name with the same problem. It seems that this is the trouble with all single-cooking plates. The funny thing is that Kenwood cost like half a full hob.

Done exactly. Seeing how her friend was toiling, she just took glass ceramics for 9 positions.

And what kind of induction does she have? Is it full? Which company?

Well, yes, I wrote about a full-fledged stove, I did not know that you were talking about a single-chamber speech ...

But these? There is a stepless stepless temperature control.

They also swear at them:
Energy EN-914

"
The absence of a 300 or 200 watts mode (for cooking porridge), since at 400 (most likely the "stewing" or "milk" mode) with periodic shutdown, it still burns.
The legs are plastic and not even rubberized and because of this it easily moves; Noisy, the fan does not regulate the speed depending on the power consumption; Not very clear clicks on the touch panel; The joints between the hob and the hob body are difficult to reach and more difficult to clean.
"

... And what kind of induction does she have? Is it full? Which company?

A full-fledged installation of Elestrolux, I will not say the numbers.

They also swear at them:
Energy EN-914

"
The lack of a 300 or 200 watts mode (for cooking porridge), since at 400 (most likely the "stewing" or "milk" mode) with periodic shutdown, it still burns.
The legs are plastic and not even rubberized and because of this it easily moves; Noisy, the fan does not regulate the speed depending on the power consumption; Not very clear clicks on the touch panel; The joints between the hob and the hob body are difficult to reach and more difficult to clean.
"

There, under the link of models 5. And the very first one, which you write - just without adjustment, we do not consider this one.

A full-fledged installation of Elestrolux, I will not say the numbers.

Fuck! Now, too, I will not even think about buying an induction hob. Thank you!

They also swear at them:
Energy EN-914

"
Noisy, the fan does not regulate the speed depending on the power consumption;
"

Yes! This is another drawback - noise!

Yes! This is another drawback - noise!

And it is true. On Sunday, she (a friend's) fried cutlets, so I almost went crazy, the stove howls and howls, worse than a fly or an annoying mosquito, br. She really wanted induction so that the child could not get burned. And I decided, I raised one with pancakes, the other with glass ceramics, it doesn't matter.

I also have an induction single-burner with both stepped heating (1-10) and temperature (60^about-240^about) with a step of 20^about, and with temporary. Not bad and inexpensive, ALASKA.

There, under the link of models 5. And the very first one, which you write - just without adjustment, we do not consider this one.

In a hurry, you will make people laugh, so I opened a billion tabs and got confused

There are no Kromaxes in our Ukraine,
KITFORTs are in unofficial sale

[Scarecrow]

On MARCH 8, a desktop induction was presented to me!
She also donated an adapter - a heavy steel De Buyer disc, which works as an induction bottom for my favorite clay tajins and pots!
Set the desired temperature, set the timer and you can go go about your business!

Scarecrow - Thank you very much again for bringing me to such a model - it is much more conveniently adjustable than touchscreen ones.
We don't have such Kromaxes -
but there was an analogue:

Valore VBR 1 / 1.8 Tr / R / LED


De Buyer induction hob magnetic disc:

(removable handle)

[julifera]

julifera , and the price of the question?

The price of the issue turned out to be strange, usually cheaper on the internet, and more expensive live.
In this case, everything turned out to be the opposite - on the internet, this model is $ 60, live in our Epicenter - $ 42!

Even before the final choice, I went to the Zepter store, to look at their new sensory induction system, at the same time the girls in my presence started apples in a saucepan and gave me the control of the tile, pushing.

Well, what I want to say - the special sound of induction and the hum of the fan are the same, for 540 bucks, that for 42, I did not like the touch control through the glass ceramics, while you poke it at a minimum ...
Works at minimum with exactly the same breaks.
That is, I understand that the quality of glass ceramics in Zepter is unsurpassed, but the principle of operation and the ringing of induction are the same.
So we decided that we will have time to change 13 tiles while they work off the cost of the Zepter

Shl
The only unsurpassed induction on sound is in the induction Cuckoo - there you just don't hear this chirping, only the ventilation is quietly audible.

[julifera]

julifera , congratulations on your assistant !! The Internet hangs today I can not see the characteristics of the link. What is the diameter of the heating element ?? And the time is set there too ??

Mistletoe - thanks for the compliments
There is no such concept - the diameter of the heating element - the stove itself recognizes and adjusts to the diameter set on it.
Usually on induction cookware with a diameter of 12-14 to 26 cm is supported.

Water heats faster than a kettle and less power - this is certainly impressive

Temperature adjustable - 60-80-100-120-140-160-180-200-220-240 degrees
Power - 200-300-400-500-600-800-1000-1400-1600-1800 W

julifera

Where did you get the disc? And how much does it cost? I also want a disk

[TaTa *]

TaTa * - the disc was found in the Serviro store, in Kiev there was a network of these stores, it cost around UAH 200 with a tail, Emil Henri sold the disc for as much as UAH 500.

: hi: Yesterday I bought a desktop induction cooker kitfort KT-102. I am mastering. So far, it seems like nra ... But I have not yet seen any special advantages in comparison with conventional glass ceramics. But this is for now ... I hope to see it soon: girl_haha: I plan to buy a built-in induction panel. So it is necessary to decide what is better, an ordinary electric stove or all the same induction. Who knows, answer me.

But I have not yet seen any special advantages. So it is necessary to decide what is better - an ordinary electric stove or, all the same, induction.

How - didn't you see? The induction heater heats up many times faster.

: hi: Yesterday I bought a desktop induction cooker kitfort KT-102. I am mastering. So far, it seems like nra ... But I have not yet seen any special advantages in comparison with conventional glass ceramics. But this is for now ... I hope to see it soon: girl_haha: I plan to buy a built-in induction panel. So it is necessary to decide what is better, an ordinary electric stove or all the same induction. Who knows, answer me.

And what is meant by "ordinary" glass ceramics? The heating elements are different, and on top they all have the same thing - glass ceramics.
For example, there are halogen tubes as a heating element, like my parents.

From the advantages of induction, I immediately noticed with the naked eye that:

- induction is much more powerful and heats up faster, even steeper than gas !!! (50% energy and time savings)
- heats the air much less (very important during the heat)

And when you turn on the halogen glass ceramics, you immediately feel the heat in your face, if the dishes are slightly smaller than the circle, then the air is heated along this free uncovered perimeter. Not so in induction, only the bottom of the vessel is heated there.
__________
True, for coffee lovers in a turk on a halogen, even with a wild heat, you can make coffee in a turk, then you will have to perverted on induction.

Hello everyone and thanks. I had a stationary electric cooker with a glass-ceramic surface and an oven. This is what I call an ordinary stove. What kind of heating elements are there? I do not remember. And besides halogen ones, there are others?

Hello everyone and thanks. I had a stationary electric cooker with a glass-ceramic surface and an oven. This is what I call an ordinary stove. What kind of heating elements are there? I do not remember. And besides halogen ones, there are others?

"Stoves with glass-ceramic surfaces can be equipped with conventional, halogen, induction or Hi-Light burners. In conventional burners, heating is carried out using a metal spiral located inside. Such a burner heats up relatively slowly and cools slowly. In some burners as a heating element instead of a spiral a thin corrugated tape is used.They heat up quickly enough, in about 3 seconds, their power is steplessly adjustable.

There are halogen burners or HaloLight. Its basis is a halogen heating element.It starts working immediately after switching on, and thus the boiling time of the liquid is greatly reduced. Its special ring shape distributes heat evenly over the entire base of the cookware. When the halogen hotplate is switched off, heating stops immediately. "

More than a year of experience with induction worktop cookers. Induction immediately won over with its power and economy, ease of use. The temperature changes instantly, like on gas. But there were also disadvantages associated not with the principle of induction, but with the principle of Chinese consumer goods. The low quality of the materials used, I suppose, saving on the iron of the transformer does not make such devices reliable. So the first Ricci had to be replaced, the case burst, in addition, the declared power of 1800W did not correspond to reality. The inconvenience was caused by the so-called "duty cycle", this is when the stove, when the temperature is set below, say 160C, starts to turn off and on again. Boil water - no problem, but when you use different temperature modes, there was a lack of power for large pots (from 5l), that is, the pan was just boiling, but now it does not boil, when the adjustment is reduced by one step ... and again boils through for a while.
Assuming that all table stoves behave in this way, regardless of the brand of the manufacturer (there are no increased requests for consumer goods), he began to look for a replacement among professional equipment ... and lo and behold! found. It turns out that the companies selling dishes, kitchen utensils and equipment for restaurants and cafes also offer tabletop induction cookers. Of course, those that are completely in stainless steel cost from 9000 rubles, but there are also quite reasonable prices from 3250 rubles for plastic-glass-ceramic. In general, I bought Convito, this is a thing! I'll tell you .... With the same 1800W, there are no dips over the entire temperature range, that is, as large dishes were boiling on the stove, they continue to boil when the temperature drops to almost a minimum. I also noticed a more uniform heating of the bottom of the dishes. The "duty cycle" is also present, but only in the last 2 = x modes (80C and 110C), and with shorter shutdown intervals. A completely different level !!!
Convito, also made in China, but this is a different category, which has been verified in our own experience.

And we bought such a small VITESSE induction cooker for our dacha and are very pleased!


The first fact that pleasantly struck: the water on it really heats up at the speed of an electric kettle! My husband and child are impatient, when they want to eat, they demand everything right now! )) Everything cooks very quickly on this stove!

The stove itself is designed in such a way that it is not the surface of the stove that heats up, but the bottom of the dishes, so if something "ran away" or splashed, it is not at all scary! Nothing will burn and wash off easily. And about cast non-stick pans - I bought a special one with a "ferromagnetic" bottom (to which the magnet is magnetised) and everything works with a bang! In general, the most convenient thing, I can safely recommend it !!!

I have been using Vitesse tiles for more than six months: victory: When I cook, my dishes heat up faster than using gas, and much faster the panel itself under the dishes is cold, so nothing burns, even if it spills or runs away. The tile cools down almost instantly. Yesterday in the Dixie store I saw that she appeared there for the chips and my delight knew no bounds, I had to take one more, but this time to the dacha, I have a lot of cast-iron pans there, which are perfect))) The price turned out to be very very tempting)

Girls, I bought an Emile Henry disk for an induction unit (I have an Electrolux installation), I wanted to cook on the stove in a tagine - I'll tell you something rare, absolutely useless for ceramic dishes. An hour and a half of torment at full power and the result is a half-finished chicken. I put the disc, and it is lying around, I haven't tested it on metal dishes, I can't get together to buy dishes that are not suitable for use on induction.I am very pleased with my stove, heating up crazy, cooking in a wok is definitely faster than not using gas. Honestly, I don’t notice the buzzing, the buzzing is no stronger than the switched on computer.

[julifera]

If I understood correctly, then julifera there is also no smooth temperature switching in the stove, just the step between it is less. That is, it makes sense to consider fully sensor plates, but with 10 power levels from 60 to 240 for example. Initially I wanted a Pro Cook, but I found Temka in time and understood all the subtleties. Thanks everyone. What do you think of this model?

I really do not advise touch, while you bump your finger at the desired temperature - everything will boil away, you never know what, boiled, started to run and run off the stove, then put it back on, but no, the tile rises at the default temperature and all of them are rather big, even a cool 1400 W Zepter, and so you put it back, and it continues to boil away while you click the sensor to decrease, and if the sensor starts to dull and respond from the second or third time - what to do?
Best of all - when the power and temperature are changed not with a button, but with a smooth regulator, then this action occurs instantly and confidently.

And in terms of temperature and power, induction devices generally have no concept of smoothness, they work on the on / off principle at the maximum - the desired temperature or power is achieved by different durations of intervals between on and off, well, like in a conventional microwave.

[julifera]

julifera Thanks for the answer, I want to go to Epicenter, look at your model, if we have it in the city, then I'll decide. It is difficult to choose from the picture.

I greet everyone, I was concerned about buying 1 hotplate, there is a multicooker, there is a mini oven, but there is no stove (there is a gas stove in the hostel, but I don’t want to cook on it, I’m tired of washing everyone to put my pan). I read everything, decided for myself that induction is better than ceramics, I already imagined how wonderful it would stand on a mini oven, almost jumped to the store for it, and here, in a neighboring Temka somewhere I read that induction cookers and hobs cannot be installed over ovens, dishwashers and washing machines, as well as refrigerators, freezers and other appliances with metal surfaces. And I have a metal stove, a coffee machine and a food processor, all metal! Well. Let's say I will keep it turned off from the outlet on the stove, but in order to cook I will put it on the table, but will it not damage my metal equipment, which will stand very close to it?

It will not harm, you can not only put on metal objects during cooking, unnecessary heating may occur.

thanks for such a quick answer) as far as I understood, the radiation does not propagate to the sides? only up and down? and if you hold your hand with rings over it? will they heat up? or without rings to cook?

And another question, maybe a stupid one, excuse me, but if you still put it on a metal surface, but lay a wooden board under it, then it is also impossible? can the tree dampen the waves?

Only steel objects are heated. Wooden board can "break through" not worth the risk

And another question, maybe a stupid one, excuse me, but if you still put it on a metal surface, but lay a wooden board under it, then it is also impossible? can the tree dampen the waves?

Adjusts to induction only the metal that is magnetised. If the surface is not magnetised, then there is nothing to worry about.

My friend has an induction surface built into one pedestal with a PMM and everything is fine.

uh ... calmed me down, otherwise I was really upset, induction, as I can see, still has more pluses and fewer minuses than glass ceramics)

Happy New Year!
Has anyone tried to bake pancakes on an induction hob?
How is it going?
I want to get rid of a large stove and buy two induction cookers, which will be cleaned up as unnecessary (I cook in a multitude and in a tabletop oven) and taken out if necessary (the same pancakes, scrambled eggs, etc.)
choose between: KITFORT KT-102 and ENDEVER IP-12
maybe someone will tell you which one is better for my purposes?

[Zingy]

Zingy We bake pancakes on a Tefal pancake maker, after being unnecessary we remove it further away, it is very convenient to fry the eggs, as well as to cook in general. Induction is still a great thing

[sazalexter]

sazalexter, thanks to you I presented myself to NG the same stove as yours! Satisfied is not the right word! Thanks for the tip !!! Now you can safely get rid of the stationary stove. For the experiment, I first bought KITFORT, I cooked on it for a year, but due to problems at low powers, there was still one burner, it was somehow not ice with it alone. And now I will go and take thanks to you

[Zingy]

choose between: KITFORT KT-102 and ENDEVER IP-12
maybe someone will tell you which one is better for my purposes?

Zingy, I won't say about ENDEVER IP-12, but KITFORT KT-102 is just right for your purposes. It is problematic to do something at low temperatures, and fry is so easy. And by the way, making pancakes there should also work out, it does not turn off when you remove the pan, but only nibbles.

[julifera]

Girls, I bought an Emile Henry disk for an induction unit (I have an Electrolux installation), I wanted to cook on the stove in a tagine - I'll tell you something rare, absolutely useless thing for ceramic dishes.

I also donated an adapter - a heavy steel De Buyer disc, which acts as an induction bottom for my favorite clay tajins and pots!

julifera, what do you say? How is your disc friends with tagine? And then I was already going to change my hob for induction, but if tagines and ceramic pots on it and with a disc do not work, then ...

I now have a combination cooker: 2 HiLight and 2 induction .. The decision to buy it was made after 2 years of using a tabletop induction cooker in the presence of glass ceramics. I love. And faster and more economical. Why combined: I like pancakes no longer on induction and I use ceramic tajin. Maybe my experience will come in handy.
I did not change the dishes, since I have had the Berghof for many years.

I now have a combination cooker: 2 HiLight and 2 induction. The decision to buy it was made after 2 years of using a tabletop induction cooker and the presence of glass ceramics. I love. And faster and more economical. Why combined: I like pancakes no longer on induction and I use ceramic tajin. Maybe my experience will come in handy.
I did not change the dishes, since I have had the Berghof for many years.

Very interesting ! I invite you not to flood, here

[julifera]

julifera, what do you say? How is your disc friends with tagine? And then I was already going to change my hob for induction, but if tagines and ceramic pots on it and with a disc do not work, then ...

Friendship is good, but very sad - the disc itself gets very hot, and the heat transferred to the tajin is minimal.
I also tried a frying pan not for induction through this disc - the same torment.
Consider working on an old electric stove with pancakes, and weak kilowatt ones.

I have a cheap induction device, I don't know how it is implemented in expensive branded ones, but if I try to fry something through a disc in a non-induction pan, the disc heats up so empty that the stove turns off from overheating.

[not]

I have never used a roaster on my small induction cooker, and for a regular glass-ceramic hob I have a roaster that is not suitable for induction. Who knows if not cast iron goose pans suitable for induction cooking? So far I only find cast iron.