Budget model with infrared heating
On the pages of the “Comfortable Home” section we have repeatedly reviewed various tiles- both traditional, with a heating element in the form of a spiral, and modern - with induction heating. The hero of our today's review - Ricci RIC-3106 - uses an infrared method for heating dishes. The main questions we face remain the same: will this heating method be faster and more efficient? Is it convenient to control the temperature while preparing various dishes? And in general, how comfortable will it be to use tiles on a daily basis?
| Manufacturer | |
| Model | |
| Type | tabletop infrared single-burner tile |
| Country of Origin | China |
| Guarantee | 1 year |
| Declared power | 1200 W |
| Housing materials | metal, glass ceramics |
| Control | mechanical |
| Burner diameter | 180 mm |
| Burner coating | strained glass |
| Indicators | switching on (heating) |
| overheat protection | There is |
| Packaging dimensions | 27.5×30×10.5 cm |
| Weight | 2 kg |
| Cord length | 1m |
| average price | T-12518135 |
| Retail offers | L-12518135-10 |
The tiles come in cardboard box, designed in a contrasting, somewhat clumsy style: the designer clearly does not disdain the standard filters built into Photoshop, due to which the design looks somewhat “collective farm”. However, what else can you expect from a device with such a price? In addition to the photograph of the tile itself, on the box you can find basic technical information about the device: power, diameter of the heating element, presence of a power indicator and overheating protection.
Opening the box, inside you can find the tile itself (protected from impacts using foam inserts) and instructions.
Visually, the tiles make a positive impression. Despite using explicitly inexpensive materials, the manufacturer clearly thought through the design of the device. The “control panel”, consisting of a rheostat knob and a heating sensor, is painted in bright red and thus stands out in contrast against the background of the matte black paint of the metal body, and the tempered glass burner can even look like a mirror.
On the underside of the case you can see ventilation holes and feet with rubber pads that prevent slipping. On top, in addition to the burner, control knob and heating indicator, there is the Ricci logo (with a link to the website), as well as a warning that the surface may be hot.
Despite such minimalism, we would say that the tiles look more expensive than they actually cost. At least this is true for a new device straight out of the box.
The build quality, at first glance, does not raise any complaints. The tiles are assembled simply (using bolts and nuts, which the manufacturer does not consider necessary to hide), but reliably.
The instructions for the tile are a 9-page A5 brochure printed on high-quality glossy paper. The manufacturer didn’t even save on color printing, which is very rare for products in this price category.
The contents of the instructions are quite standard - safety instructions, tile design and features of use, operating principle, overheating protection, operation, care and storage, warranty.
There is not much interesting and truly useful information here, but there is: we were curious to learn that the tile is equipped with two types of protection and will turn off either when the panel temperature reaches 580 degrees, or when the temperature inside the case reaches 100 degrees.
Tile management is very simple. It is carried out using one single knob that regulates the power of the device (and therefore the heating force). When turned from the minimum position, the rheostat knob clicks softly - apparently, it is combined with a switch.
During operation, the indicator light turns off periodically. This means that the thermostat has activated and the tile temporarily stops heating. When operation resumes, the indicator lights up again.
Before the first use, the user is not required to perform any special actions: just unpack the tile, plug it into a power outlet and turn the control knob from position 0 to the “Min” position. The indicator will light up and heating will begin.
As stated in the instructions, when you turn it on for the first time, smoke may appear - this is the protective lubricant applied at the factory is burning. If you are afraid that this may affect the smell of the dish, it is better to let the stove work for 10 minutes, and only then proceed to cooking.
After finishing work, the tile remains hot for some time, so before removing it from the table, you need to let the device cool down.
Any utensil is suitable for working with tiles. The only condition is that the bottom of the frying pan or pan must be flat and not exceed 20 centimeters in diameter.
Caring for the tiles is also easy: just promptly remove dirt from the glass-ceramic panel and clean the body soft cloth without the use of abrasives. To care for the tiles, dishwashing detergent or special cleaning products for glass ceramics should be used.
During testing, we cooked several dishes on the stove, measured the level of energy consumption and assessed the convenience of using the device. We started with the simplest thing - by measuring the level of power consumption. To do this, we consistently turned on the tiles at different power levels. The wattmeter showed that the tile provides constant heating at a power of 1120-1140 W. There is no option to reduce this value (the tile either heats up or is temporarily turned off).
We took an ordinary metal saucepan with a lid (bottom diameter 15 cm), poured a liter of water into it at a temperature of 20 °C and set the heating power to maximum.
The water boiled after 10 minutes and 6 seconds.
The power consumption of the tile, according to the wattmeter readings, was 1100 W, and the electricity consumption was 0.187 kWh.
The “preliminary” heating took quite a long time: at first the temperature increased slowly: from 20 to 50 degrees, 1 liter of water heated up in 5 minutes. Later, when the tile warmed up, the process went faster.
What do these results tell us? Is it a lot or a little, fast or slow? Let's compare the effectiveness of infrared tiles with tiles using other heating methods.
For example, a previously tested conventional Home Element HE-HP702 electric stove with an open spiral and an operating power of 915 watts coped with boiling a liter of water in 10 minutes and 30 seconds, spending 0.17 kWh. Thus, obviously, one cannot talk about an unconditional advantage infrared plates ok before "traditional". Our experimental sample (even taking into account the fact that the power of the device is 1100 watts) coped with boiling water in about the same time, and consumed a little more electricity.
What about induction cooktops? The Kitfort KT-106 stove, operating at a power of 1680 W, boiled the same volume of water in 4 minutes and 40 seconds, spending only 0.1 kWh on it - almost half as much as the Ricci RIC-3106! So, when it comes to heating speed, our infrared tile showed average results.
Result: average .
The first dish that we decided to cook on our stove, of course, was scrambled eggs. We took a small thin-walled frying pan (to minimize the time it takes to heat up the pan), turned the stove on to maximum power and cracked two eggs.
The fried eggs were ready within five minutes of turning on the stove. Electricity consumption during this time was 0.1 kWh.
Scrambled eggs allow you to fairly accurately control the uniformity of heating (it’s no secret that some hotplates heat one half of the pan more hotly than the other). Ricci RIC-3106 did not have any problems with this: the scrambled eggs were fried evenly.
Result: excellent .
The second standard test is cottage cheese pancakes. To prepare them, we took 500 g of cottage cheese, 3 tbsp. l. sugar, 3 tbsp. l. flour, 2 eggs, as well as flour for breading and vegetable oil for frying. We fried the cheesecakes in a large thick-walled frying pan, which took about 5 minutes to heat up.
The power of the tile turned out to be quite enough to maintain the desired temperature. The cheesecakes were prepared without any problems.
Result: excellent .
In this test, we first fried the onion, then added grated carrots to it, after which we added a kilogram of chopped chicken liver and cooked everything together until tender. Then we crushed all the products with a blender and fried the “pancakes”, which became the basis of our “layer cake”.
How long did all these procedures take us? A total of 32 minutes. It took 10 minutes and 0.18 kWh to fry the onions, another 4 minutes and 0.065 kWh to fry the carrots. The chicken liver was fried for 6 minutes, and another 12 were spent preparing the “pancakes”. The total electricity consumption was 0.375 kWh.
Result: excellent .
All previous tasks did not require increased load from the tiles. We decided to check how our experimental subject would cope with preparing dishes that require maintaining a high temperature. To do this, we took a wok pan, heated it to high temperature and put about 500-600 grams of chicken hearts into it.
The tile coped with this task poorly: the power of the device was not enough to evaporate the liquid that began to be released during the frying process in a reasonable time. As a result, instead of “roasting” it turned out to be “stewing”. The products, of course, were not spoiled, but we came to the conclusion that the Ricci RIC-3106 is not suitable for preparing dishes that require quick processing of products at high temperatures.
Result: bad .
After a failed quick fry test, we decided to see what happens if we fry small amounts of food. To do this, we made small cutlets from minced chicken and fried them in a small frying pan, four at a time.
This time we were pleased with the result: there were no complaints about the performance of the tiles.
Result: good .
Our impressions of using the Ricci RIC-3106 tiles were generally predictable: the tiles passed all tests with dignity, which required uniform and not too much heating. But for cases when you need to quickly heat food to a high temperature (for example, frying it in a wok), this device is not suitable: the speed at which the temperature rises turned out to be too low, and “frying” turned into “stewing.” However, given the declared power of 1200 W, this result is not surprising.
The tabletop stove is a lightweight and compact device for heating and cooking food in the most different conditions. They are indispensable small kitchens, in country houses and dachas.
Until recently, the main tool for housewives in places where there is no gas remained electric stoves, familiar to many from Soviet times. But now more economical and easy-to-use infrared models have appeared. Let's consider their principle of operation and advantages.
An infrared stove is a stove that is heated by heating elements that produce infrared radiation. This heating is based on the ability of water contained in products to absorb infrared radiation, releasing a large amount of heat. Thanks to this, food is prepared quickly, acquiring excellent taste and maintaining beneficial properties.
Most IR tile models for household use have a glass-ceramic surface. They consist of a housing, a heating element, hob and control unit.
The heating element, and then the dishes with food, is heated by electric current.
The glass-ceramic surface of the stove is resistant to pressure and temperature changes. You can safely place heavy pots on it and not be afraid to turn up the maximum heating temperature. But glass ceramics are afraid of pinpoint impacts. Do not drop heavy objects on it. The panel may break, for example, from being hit by the edge of a pan lid, falling from a metal corkscrew, etc.
The glass-ceramic surface has good thermal conductivity, thanks to which the stove heats up to a high temperature in a matter of minutes. In household models, as a rule, it is provided maximum heating up to 300ºС, professional IR plates heat up to 600ºС.
The use of a glass-ceramic panel makes it possible to reduce the power consumption of the stove and the time for heating it, increase efficiency and, due to low inertia, ensure rapid temperature changes.
You can cook any dish on IR tiles: from borscht to pancakes. In addition to desktop models modern manufacturers offer and floor options with and without ovens. The number of burners usually varies from one to four. 
In addition, infrared grills are in high esteem today. There are small models for home and garden use that can be used in the kitchen, balcony or veranda, as well as professional grills for restaurants. They allow you to speed up and improve the quality of service, and make it possible to demonstrate cooking in front of guests without soot and burning.
There are different models of IR cookers available for purchase for home and commercial use. You can buy inexpensive household models without any problems brands Saturn, Ricci, Sardo, A-PLUS and professional equipment Bertos, Zanussi, Gorenje, Angelo Po.
Let's evaluate the advantages of an infrared stove:
Now about the cons: 
As you can see, the shortcomings are insignificant; they do not at all spoil the pleasant experience of using the device.
Preference should be given well-known manufacturer, and choose a model according to your needs. The main selection criteria are parameters such as the number of burners, Maximum temperature heating, presence of a timer and additional functions.
With an abundance of choice, innovative induction or glass-ceramic hobs are increasingly outperforming gas and electric classics. However, which one to choose is not always easy to decide. To do this, it is necessary to compare the main characteristics of competitors, their advantages and disadvantages.
Although they are similar in appearance, both options have glass ceramics covering the hob; the design of the devices and performance characteristics have serious differences. These include:
An induction cooker does not have a heating element. Its functions are performed by high-frequency radiation, which interacts with special utensils installed on the hob. It forms a closed circuit and heats the contents until ready for use.
Unlike its competitor, the glass-ceramic panel has more various options heating, which allow you to choose the most preferable one. These may include heating elements:
Which technology to choose should be decided based on the operating parameters that characterize the slab.
With comparable power, the induction hob is ahead of its competitor in terms of efficiency. Most of these devices have a coefficient of 90%. For alternative options, this figure is 1.5 to 3 times less. In the innovative device there is no need to heat the hob to desired temperature, then the walls of the container and only then the contents. The dishes with food immediately heat up. This affects the cooking speed. An induction cooker brings a liter container of water to a boil in a couple of minutes. The competitor will need twice as much time for this.
An induction cooker protects the cooking surface and prevents the formation of soot and other polluting consequences of cooking. Eddy currents heat the area that is located under the dishes, while the rest of the surface remains cold. This reduces the need for close monitoring of food preparation. A high heating speed will initially require more attention to cooking, but over time this need will disappear.
Some models of such devices and their ceramic analogues are equipped with a function to reduce heating when boiling and turn off according to a set timer. This makes cooking easier and keeps the cooking surface clean.
Many users criticize the induction cooker. The basis for the claims is the version about the negative impact of microwave radiation on humans and prepared dishes. In fact, they do no more harm than a microwave or mobile phone, and the conveniences significantly outweigh the possible negative consequences.
An induction cooker is safer in terms of heating characteristics. Its hob outside the working area can be touched with your hands without the risk of getting burned. This stove is easier to maintain because it has no residual heat.
After cooking is completed, you can immediately wipe and wash it without waiting for it to cool.
Glass ceramics are more sensitive to external damage due to regular heating. She is afraid of exposure to salt and sugar crystals, which can scratch the cooking surface. Can be damaged by a targeted blow. on her appearance Repeated heating of an uncleaned panel, on which hard-to-remove carbon deposits can form, has a negative effect.
The most important disadvantage of a device with induction heating is its high cost, which makes it inferior to ceramics. It is complemented by the need to purchase expensive special utensils. But this minus is partly compensated by the fact that:
| Induction | Glass ceramic | |
|---|---|---|
| Efficiency | 90% | 60 – 70% |
| Heating Features | heats dishes | heats the panel, then the dishes |
| Cooking time | 2 – 3 seconds (liter of water) | 6 – 7 sec |
| Control | minimum | requires more attention during the cooking process |
| Safety | high, no risk of burns | the surface heats up and does not allow touching, under the threat of burns |
| Strength | high, due to lack of temperature changes | scratches, cracks and chips due to improper use |
| Price | more + additional costs for dishes | less + additional costs for dishes |
| Economical | consumes less electricity | consumes more electricity |
The advantages and disadvantages of the compared devices are relative. Which electric stove to choose should be decided based on the conditions of use and individual preferences.
Materials catalog
With all the variety of models of electric stoves and built-in hobs that the market offers today, they use only two types of heating. One of them is based on the so-called Joule effect, which consists in heating a conductor by an electric current flowing through it. A striking (literally) example of such heating is the filament of an electric light bulb. Once upon a time, tubular heating elements (heating elements) were used in stoves, then they were replaced by cast iron “pancakes,” but now models with such devices are rare. The burners of most modern electric stoves are a ceramic base, in the winding grooves of which a thin wire spiral or corrugated strip of metal with high electrical resistance is laid. The fact that this conductor “resists” the flowing current leads to its strong heating. But since the purpose of the stove is to heat, and not to shine, the burner does not shine like a light bulb, but emits in the thermal (infrared) range.
HotplateHi-Light with strip heating element
Burners with a tape heating element have a special name - Hi-Light (it was invented for its products by the German company EGO, which produces this equipment). The wire heats up in 6 - 10 seconds after turning on the burner, the tape heats up faster - in just 3 - 5 seconds. To make the burner heat up even faster, in just one second, a halogen lamp is sometimes built into it: it works immediately after the burner is turned on, and then turns off.
James Prescott Joule (1818 - 1889) was an English physicist who made a significant contribution to the development of thermodynamics. He substantiated the law of conservation of energy through experiments. Established a law determining the thermal effect of electric current.
Induction hob
The second type of electric stove uses the phenomenon of electromagnetic induction, discovered by Michael Faraday. The burners of these stoves are called induction. Under the glass surface of the plate there is a copper coil through which a high-frequency electric current flows (20 - 60 kHz). In full accordance with Faraday's law, the magnetic field of this current, penetrating the bottom of the dish, induces electric currents in it. These eddy electric currents heat the bottom, and with it the food that is in the dish. As for glass (more precisely, glass ceramics), if it heats up, it is only from the bottom of the pan (which, for efficient work burners must have ferromagnetic properties). Perhaps many readers are familiar with the spectacular experience when a demonstrator places a sheet of paper between the glass and the dishes: the water in the pan boils, but the paper does not catch fire.
Michael Faraday (1791 - 1867) - English experimental physicist. Opened electromagnetic induction, which underlies modern industrial production electricity and its many applications.
So, Faraday or Joule? Induction or... non-induction? We need to somehow define the terminology. The fact is that the compilers of catalogs (both paper and electronic) are quite tongue-tied in describing this alternative. Sometimes we read: “Induction and electric” - which is incorrect, since induction cookers are also electric. “Induction and glass-ceramic” - this happens quite often, but it’s no better, since in both cases glass-ceramics is used as a coating for the worktop of the stove. When there were no induction burners yet, electric stoves were indeed divided into “regular” (with an enamel table top) and “glass-ceramic”, but in this case glass-ceramics is not a criterion for distinction. “Induction and traditional electric” is good, but a little unwieldy. “Induction and Hi-Light” is short and clear, but we must keep in mind that not all burners on traditional stoves are Hi-Light. Perhaps the most correct way would be: “induction and infrared.” We'll settle it on that.
Electric stove. Drawing from Australian Patent No. 4699/05, 1905
Burners with resistive heating elements appeared earlier than induction ones. Back in September 1859, the American George Simpson received patent No. 255532 for a surface heated using a spiral of platinum wire through which current from a battery was passed.
Quite close in design to modern models was the stove developed by the Australian David Curl Smith (Australian patent No. 4699/05, 1905): on top of the oven there was an electric worktop burner, and an electric grill between them. But there was no control thermostat in this stove yet - to achieve the required degree of heating, it was necessary to turn on nine sections of the heating element one after another. Smith's stove was one of the first to go into mass production. Interestingly, to promote the new household appliance The inventor's wife, Nora Curl Smith, published a book in 1907 called "Cooking with Thermoelectricity Made Easy." This collection of 161 dishes became the world's first cookbook for an electric stove.
Induction electric stove(drawing from US patent, 1909). InductorS induces a field in the magnetic core M, and this field generates eddy currents in the bottom of the vessel A.
Interestingly, the idea of an induction cooker was proposed during the same years (see drawing from the 1909 US patent). However, the practical application of this idea was not soon achieved: only in the mid-1950s, the Frigidaire division of General Motors created the first demonstration model. It was during its demonstration during GM representatives' trips around America that a spectacular trick was invented with a newspaper placed under a saucepan to demonstrate the complete safety of the new device.
In April 1961, the Soviet magazine Tekhnika Youth, in a short article entitled “Cooking on a Cold Stove,” reported: “Neff factories have developed a new induction cooker covered with beautiful plastic, in the center of which an ordinary frying pan with meat is placed on three legs. A few minutes after turning on the stove, the schnitzel is ready. You can stick your hand between the frying pan and the stove without getting burned. The magnetic field created by the high-frequency current generator induces eddy currents in the metal container, quickly heating it. Wood, plastic and organic substances do not heat up. The legs of the pan prevent the heat from transferring to the stove.”
Induction hobWestinghouseElectricCT2 (1973)
However, it is time to mass produce a slab using induction heating, has not yet arrived. The design was “brought to fruition” by Westinghouse Electric, which in 1971 demonstrated a prototype with a burner, into the winding of which a current with a frequency of 25 kHz was supplied. The first production model, called ST2, was produced from 1973 to 1975 and was discontinued due to the sale of the manufacturer itself to White Consolidated Industries Inc. The life of the model was short-lived, but the main thing is that it already used Pyroceram glass ceramics from Corning Glass as a desktop covering. The stove did not have the usual power control handles - magnetic sliders were used instead. Therefore, there were no holes on the glass where liquid spilled from the dishes could get into. In addition, the model could detect the presence of dishes on the burner using a magnetic detector. This was necessary so as not to damage the high-frequency generator, but the function turned out to be so convenient that it is still used in all induction cookers to this day.
It is curious that, while demonstrating the operation of the stove on the BBC television channel, the popular showman Raymond Baxter placed not paper between the glass and the dishes, but... a piece of ice!
The undoubted advantages of induction burners are fast heating (in this indicator they are close to gas ones), high efficiency, about 90% (versus 60-70% for stoves with resistive heating elements and 30-60% for gas stoves). Induction burners do not turn on until there is a cookware on them, and automatically turn off as soon as you remove the cookware from the stove. The glass-ceramic surface of induction cookers only heats up slightly from the cookware, and after turning off it cools down quickly - as a result, nothing sticks to it. At the same time, the temperature next to the burner remains almost unchanged, which is explained by the “directional thermal conductivity” of glass ceramics: it conducts heat well vertically and poorly along the surface.
What are the downsides to induction? There are few of them: firstly, there are special requirements for cookware (the presence of ferromagnetic properties). And secondly, the price. In our summary table there are seven induction and seven infrared models, as usual, ranked by price. If you mentally divide this table in half, then in the upper part there will be only two induction models, and in the lower, more “expensive” - on the contrary, only two infrared models.
BEKO HIC 64101 X
The glass ceramic worktop of the BEKO HIC 64101 X hob is edged with a frame made of of stainless steel. The mirror-smooth surface of the glass simplifies the cleaning process, and it is not at all easy to scratch.
The front left burner is dual-circuit: the diameter of the heating zone here can increase from 120 mm to 180 mm, and the power can increase from 700 W to 1700 W. When you turn on the burner, the internal heating zone is activated, and then by turning the power regulator you can expand the heating zone. By the way, this interesting feature this model: it uses classic rotary power regulators. As for the indication of the residual heat of the burners, today it is difficult to imagine a hob with infrared heating zones without this function.
Electronicsdeluxe 595204.01 evs
The Electronicsdeluxe 595204.01 evs hob is also equipped with a round expandable burner. But in this model it is located on the right rear, and its power increases from 700 to 2100 W. The hob is covered with Neoceram glass ceramics, which has high heat resistance and exceptional mechanical strength. There is a shutdown timer and a touch control panel lock - this safety system prevents children from turning on the burners.
Hotpoint-Ariston KIO 632 CP C
And here is the first induction model in our review - the Hotpoint-Ariston KIO 632 CP C hob of the LUCE series. A special feature of this collection is the use of innovative Flexy Zone technology, which makes the working area of the hob “flexible”. To the two conventional round burners, a rectangular area has been added here, on which, due to the absence of borders, you can place pans of any shape and size. Flexy Zone technology allows you to place two frying pans or pots on the same heating zone, while selecting two different temperatures or set the same power and temperature over the entire surface under the dishes large diameter- for example, a casserole dish or a baking tray. Flexy Zone itself “adjusts” to the dishes, automatically detecting the size and position of each individual pan and activating only the heating zone that is needed.
In this regard, there is a little confusion in technical specifications for this model - if you Google it, then on some sites it will be indicated that the surface has three burners, and on others - that it has four. The thing is that the Flexipower heating zone can work as two separate burners or as one large one. What we liked most was the wording on the manufacturer’s website - “Number of induction zones: yes.” As they say, “I have them.”
It's time to get acquainted with such a function as fast heating (BOOSTER) - it will be found in almost every induction model included in our review. With the BOOSTER fast heating function, you can quickly, in just four minutes, heat a burner to maximum, temporarily “taking away” the power from the neighboring one.
And of course, we cannot ignore the convenient Touch Control, characteristic of most modern hobs, which provides precise and independent control of each cooking zone, allowing you to set the temperature and functions with a simple touch.
Gorenje ECS620BC
And again, infrared burners, all four of which are Hi-Light. It's about about the Gorenje ECS620BC model with SliderTouch touch controllers, which allow you to smoothly set the power of heating zones. Two burners are expandable: the front left burner with round heating zones (120 mm/210 mm) and the rear right burner, where a circle with a diameter of 170 mm expands to an oval with a length of 265 mm. Each burner has its own timer and residual heat indicator. In addition to automatic shutdown at a point in time set using a timer, there is also automatic cooking - you will need it for dishes that first need to be heated in real time. high level power, and then leave to cook for a long time, without constantly monitoring the cooking process (for example, boiled meat). But for frying or stewing, when the dish needs to be frequently turned over, stirred or water added to it, the “Automatic cooking” mode is not suitable.
Hansa BHC63503
The Hansa BHC63503 hob is also equipped with touch control, an individual timer for each Hi-Light burner and automatic boiling. The model has two round expandable heating zones - front left (120/210 mm) and right rear (120/180 mm). It also has elements such as a four-segment residual heat indicator, a child lock and a keep warm function, which, in general, are often found in models in this price category. But the design of the model is completely unique: this model with the Antique pattern belongs to an exclusive series, which also includes the Hansa Vintage BHC63500, Hansa Wood BHC63501 and Hansa Orient BHC63502 hobs. It's not very often that these kitchen appliances allow a departure from the stereotypical black glass, and the Hansa models are just such a pleasant exception, pleasing to the eye.
Candy CIE 4630 B3
Buyers will also be pleased to look at the Candy CIE 4630 B3 model, or rather at its price tag, since this is one of the few induction models in the budget category (we will meet induction later in the second half of our review and summary table). Meanwhile, despite the affordable price, this hob has all the necessary attributes: touch power control (nine heating levels), Booster function on all burners, burner shutdown timer up to 99 minutes, control lock, residual heat indicators, automatic burner shutdown with a sound signal (buzzer).
WhirlpoolAKT 8700/IX
The Whirlpool AKT 8700/IX model with four Hi-Light burners is an excellent solution for the kitchen. The manufacturer calls the system of expanding heating zones in the rear row Combi Cook: it includes a ring burner located on the right and an oval burner on the left. Heating control is touch-sensitive (nine power levels), there is a timer with an acoustic signal (from 1 min to 99 min), child lock and residual heat indication. Among special functions- “Melt” (a low-temperature mode designed to melt butter, chocolate or cheese) and “Pause”, which allows you to immediately pause the current cooking of food to prevent it from burning or spilling liquids from pans as a result of prolonged or excessive boiling. When the Pause function is turned on, the temperature of all operating heating zones is reduced and the burners simply maintain heat, and after it is turned off, the power levels set before this function was turned on are restored.
Körting HK6205RI
The Körting company has presented a pleasant gift to fans of noble classics by adding the HK 6205 R hob in the “Retro” style to its range of built-in appliances - it will be an excellent match for the retro series ovens. The model, which is offered in two color options (classic “black” and “ Ivory"), is distinguished by an elegant bronze-colored metal frame, which not only protects the edge of the panel from chipping, but also serves as an effective decoration. The heating zones are equipped with modern Hi-Light heating elements, which are characterized by high heating speed (5-7 seconds), energy efficiency and reliability.
The model has two expanding heating zones - round on the front left and oval on the back on the right. Provides maximum ease of control sensory system Touch Control: just one touch to activate the panel, select the power level or heating zone. The “Child Protection” function will lock the entire panel and make sure that the little fidget cannot turn on the stove on its own. The automatic shutdown function will also help to avoid unwanted accidents: it deactivates the burners or the entire hob after a certain time if no other commands are received from your side.
AEG HK563402XB
It seems that the AEG HK563402XB hob has concentrated all the bells and whistles that a model with Hi-Light burners can have. Electronic touch controls provide fast and precise response, giving full control over all heating zones - including two round dual zones (left near 120/210mm and right far 120/180mm). The adjustable 99-minute timer with acoustic signal reminds you of cooking time and can also be used as a regular timer when the hob is not in use.
The Automax function will help you use your time wisely: it quickly heats up the hob, so you can start cooking right away. The “Child Protection” function ensures that the hob will not be turned on, whether by accident or someone’s mischief. Another function - Stop&Go - provides even greater control over cooking. When activated, all burners switch to “keep warm” mode until you are ready to continue the cooking process.
Finally, the universal XL OptiFit Frame™ allows you to install the hob into various recesses for recessing, and OptiFix™ technology allows you to do this in just one motion. The special ProBox™ accessory makes it possible to install the hob directly above a drawer in kitchen furniture.
Electrolux EHL96740FK
Parting (but not forever) with infrared heating burners, we move on to induction models in the upper price segment. An example of such appliances is the Platinum induction hobs from Electrolux, in which the cleanliness and laconicism of the design are complemented by wide functionality. First of all, it is instant and precise heating control. With Infinite models, this is done with just one touch: each cooking zone is controlled by an individual circular slider, heat levels are clearly marked around the control - everything is clear at a glance, and adjustment is simple and convenient. Professional chefs often use the instant heat function, which is essential for preparing sauces and gravies. The Booster function of Infinite hobs gives an additional increase in power, which ensures instant heating to a high temperature.
But, perhaps, the main advantage of this induction surface is that it allows you to arbitrarily choose the place for cooking. You just need to place the dishes on the cross of any of the burners: the surface automatically adapts to the shape of frying pans and pots and heats up quickly, without wasting energy on heating empty areas. You can also combine two heating zones into one larger one using the Bridge function, so you can use pans of any shape. For example, an elongated fish dish will fit perfectly on two cooking zones at once.
There are times when you need to leave the kitchen while cooking. The Stop+Go function allows you to pause cooking at the touch of a button and resume later with the same settings.
Like all other appliances in the new Electrolux Platinum range, the Infinite hob has an attractive, classic design that meets modern trends. Available in black or white, it fits harmoniously into the interior of any kitchen. At the same time, heating zones and controls remain invisible until you decide to use them.
Gorenje IQ641AC
The Gorenje IQ641AC induction hob is interesting not only for its smooth SliderTouch touch control, Stop&Go and PowerBoost functions on each burner, BoilControl automatic cooking and SmartSense boil-over protection. In addition, there is a SoftMelt function for thawing frozen foods: it maintains a constant temperature of 42 ° C and, thanks to its even heat distribution, is suitable for melting honey, butter and chocolate, as well as for thawing small quantity frozen vegetables.
The most interesting thing about this model is the innovative IQcook system developed by Gorenje. Smart IQ Sensors automatically regulate the operation of the hob, eliminating the need to manually control cooking. The IQcook system offers several automatic programs (cooking with big amount water, steamed, slow cooking, deep frying, grilling), while still allowing you to cook in the traditional way. In this case, you do not need any special utensils: hob is compatible with any induction cookware, and the special IQ cook sensors included in the kit can be easily attached to any cookware lid.
SMEG SI644DO
The SMEG SI644DO Newson series model attracts attention with its design: golden seriography, straight glass edge, Touch control. However, the functionality here is at its best: all four induction burners have 15 power levels, a Booster function, and at the same time they are all expandable! Each burner has its own independent timer with automatic shutdown and an acoustic signal for the end of cooking.
ECO-logic function with electronic device limits energy consumption to 3 kW, which allows you to safely use several devices in the house at the same time. Safety features also include automatic shutdown, overheat protection, child lock, and a cooling fan.
SiemensEH975SZ17E
In the new Siemens flexInduction models, the width of the heating zones has been increased to 24 cm, which allows you to freely choose the size of the cookware. The zones are expanded due to the oval inductors shifting 2 cm to the left and right, so heating is uniform even when cooking on a baking sheet. Pot presence sensors selectively turn on the necessary inductors, ensuring equally efficient and fast heating of both a miniature coffee pot and a capacious teppanyaki roaster. The frying sensor selects the optimal heating intensity and fully controls the cooking process in automatic mode, ensuring uniform frying and rich taste of dishes. The heating power of each zone is set using Touchslider sensor controls with 17 possible power levels. Combined with the high thermal efficiency and fast response of the inductors, this allows you to control the temperature as accurately as possible and easily cope with the preparation of the most complex dishes.
For example, the Siemens EH975SZ17E hob with a width of 90 cm has five independent burners: four induction zones combined into two flexinduction zones 24 x 40 cm, and a round burner in the center with a diameter of 32 cm.
Siemens flexInduction hobs have a range of safety and comfort features, including switch-off timer, short-term lock for cleaning the surface, child safety lock, main switch and residual heat indicators. The PowerBoost feature boosts individual zone power up to 3.7kW, while the new Quick Start and Restart features let you start cooking in no time.
For additional control and protection of the home electrical network from overloads, new induction panels equipped with an energy consumption display that helps optimize energy costs, and a PowerManagement function that limits the total power consumption of the panel, if necessary.
MieleKM 6347
The Miele KM 6347 induction hob, made in LightPrint decor, has four separate induction burners with variable diameters and a PowerFlex zone consisting of two combined PowerFlex burners. All burners have a Booster function, automatic boiling and recognition of dishes and their size, and some also have a TwinBooster function and a heat preservation function. While the Booster function increases the power of a hotplate by 50%, the TwinBooster briefly doubles it.
The touch control panel with digital display of burner power allows you to enter individual settings (for example, sound confirmation of key presses). There are four simultaneous 99 minute timers for setting cooking times from automatic shutdown and a separate button for the Stop & Go function. The quality Made in Germany speaks for itself: the device has a service life of at least 4000 hours.
BoschPIC645F17E
So, we got acquainted with the most interesting models of hobs with infrared heating burners and induction burners. And our review ends with a model that has two burners of both types: this is the Bosch PIC645F17E electric hob. And, of course, there is a touch control panel with the ability to lock, a timer, and a safety shutdown.
As readers have already understood, infrared and induction burners do not conflict with each other at all. However, there were no conflicts in the relationship between Joule and Faraday. Joule's work on heat, electricity and mechanical work was not given much importance until 1847, when it was enthusiastically approved by Michael Faraday. This opened the door for Joule to the Royal Scientific Society, where in 1849, at the initiative of Faraday, he read his work “On the Mechanical Equivalence of Heat.”
So we should consider both types of hob surfaces for our kitchen with equal attention.
Care of glass-ceramic surfaces
Clean the glass-ceramic surface every time after use (wait until it cools down!), otherwise even the slightest dirt will stick to the heated surface the next time you use it. Each time before use, wipe off any dust or dirt that may scratch the surface from the glass ceramics and the bottom of the cookware.
Minor stains can be removed with a soft damp cloth. Then wipe the clean surface dry. Heavy dirt can be removed using special means for the care of glass-ceramic surfaces.
Make sure that there are no traces of cleaning agent left on the glass-ceramic surface, as when heated it can acquire aggressive properties and lead to changes in the structure of the glass-ceramic surface.
After any cleaning, wipe the glass ceramic surface dry with a soft cloth. To clean the hob, do not use metal sponges or abrasive cleaners, as they can scratch the glass-ceramic surface. The decorative design on the hob can be erased due to the use of aggressive and harsh cleaning agents, as well as cookware with damaged or rough bottoms.
Water stains can be removed with a weak vinegar solution. Do not wipe the device frame with this solution (in some models), as it will lose its shine.
An infrared cooker is a modern miracle of technology, which is used not only in public institutions, but also in ordinary kitchens. It is a thermal equipment that is heated by special heating elements with infrared radiation. The latter is transferred to the glass-ceramic working surface.
This type of stove is suitable for preparing first and second courses. Baked goods cooked on an infrared stove are more delicious. In view of this, it is worth talking in more detail about what such kitchen equipment actually is, what its advantages are and whether it has any disadvantages.
So, the heating of the working surface is carried out using heating elements that generate infrared radiation, which is absorbed by the water contained in the products. This creates a significant amount of heat. Due to this, cooking occurs faster. In addition, it turns out more tasty and does not lose its beneficial properties.
Most models of IR stoves have a glass-ceramic surface. The principle of operation of the device is quite simple. It is based on the fact that the heating element heats up first, and only then the heat is transferred to the dishes installed on the stove. In any case, electric current is responsible for ensuring these actions.
The glass-ceramic surface tolerates temperature changes and pressure surges well. Therefore, large cookware can be installed on a stove with such a surface and the highest temperature limits can be used for heating. However, pinpoint impacts on glass ceramics are very dangerous. Therefore, heavy objects should not be allowed to fall on it. For example, if a metal corkscrew falls on such a surface or the lid hits it on its edge, this may cause damage.
At the same time, an infrared stove with a glass-ceramic surface heats up very quickly to high temperatures. It also has excellent thermal conductivity. Naturally, this was made possible through the use of glass ceramics. Therefore, even a very large pan of water will heat up in just a few minutes.
In addition, water is also found in all products that are usually used for cooking. It absorbs infrared radiation in large quantities. Due to this, the taste of the dishes is simply excellent. This was already mentioned at the beginning of our article.
Of course, the most important advantage of an infrared cooker is that the speed of cooking increases significantly. This is important not only because the housewife will not have to stand at the stove longer. It follows from this that the efficiency of the equipment increases and energy costs decrease. In this case, sanitary treatment of the slabs will not be difficult.
Infrared cookers can act as independent equipment. They can also be part of the heating line in the kitchen. In any case, they are divided into two types according to the installation method:
But depending on the number of heating zones or simply burners, stoves come in two or four burners. Also, such a device may or may not have an oven.
As for the features of choosing an infrared stove, they are as follows. First of all, you should take into account the size of the room and the power of the electrical networks to which the device will be connected. Besides, great importance have purposes of use. After all, for use on a regular household kitchen one type of equipment is selected, and for production purposes a household stove is not suitable.
If the stove is chosen for a restaurant kitchen or for a dining room, then it is more appropriate to purchase an entire heating line. If the infrared cooker is installed in a small pancake house, for example, then it will be enough to choose a tabletop hob with two burners. Such equipment is compact in size and has an affordable cost. Naturally, when choosing such a stove for an ordinary kitchen, you should also take into account your nuances.
You need to understand that an infrared stove is not a cheap pleasure. Its price directly depends on the quality of the heating elements, as well as on the material from which the stove body will be made. The most expensive models are those whose body is made of stainless steel.
Also, the cost of such kitchen equipment is affected by the number of additional functions. These are:
Of course, this list is far from complete. However, the fewer additional features there are, the lower the price will be. However, their presence makes using an infrared cooker more convenient and safe. But it is worth noting that the high cost of such equipment very quickly pays off due to the high degree of savings in electrical energy consumption.
Using an infrared cooker, like any electrical appliance with heating elements, requires caution. Therefore, the user must strictly follow the safety rules. However, infrared radiation has not yet been fully studied. And some scientists still argue that it can negatively affect human health.
Therefore, in order to reduce the possible harmful effects You should try to completely load the working surface of the device. When the cooking process is completed, the stove must be turned off. In addition, it is prohibited to spill liquids on the work surface. This will prevent the possibility of burns.
It is worth adding that to extend the life of the infrared cooker, you cannot use pans that are coated with chrome. The thing is that their bottom does not absorb thermal energy, but pushes it back to the heating element. Therefore, ideally it is better to use dishes with a black bottom.
As for the repair of infrared stoves, it usually involves replacing the glass-ceramic surface. After all, if it is damaged, it will be impossible to restore its original appearance. Therefore, it is necessary to strictly observe all the rules for the operation of glass ceramics, which, although it can withstand significant temperatures and pressure, does not tolerate pinpoint impacts well.
If the problem is a malfunction of the heating elements, then they should be changed either service center, or with the help of a qualified specialist. Under no circumstances should you repair the device yourself.
