Budget model with infrared heating
On the pages of the “Comfortable Home” section, we have repeatedly looked at 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 the use of obviously 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 burner is made of tempered glass You can even look like in a mirror.
From the bottom of the case you can see ventilation holes and feet with rubber pads to 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 simple: it is enough to promptly remove dirt on the glass-ceramic panel and clean the body with a soft cloth without using 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, it is impossible to talk about the absolute advantage of infrared tiles over “traditional” ones. 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
Result: excellent .
The power of the tile turned out to be quite enough to maintain the desired temperature. The cheesecakes were prepared without any problems.
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 maintenance 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 in small kitchens, 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 models of IR tiles for domestic use have a glass-ceramic surface. They consist of a housing, a heating element, a hob and a 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 They also offer floor-standing 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. Without any problems, you can buy inexpensive household models from the 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, the presence of a timer and additional functions.
Three essential element, without which it is impossible to imagine a modern kitchen, even a schoolchild can easily name them - these are a refrigerator, a sink and a stove or hob. Let's talk about the last one. Various options hobs are presented in stores today in a wide range. Firstly, they can be combined - with ovens and independent - without an oven. They can be standard - with 4 burners and compact or mobile - with two or even a single-burner variation. According to the heating method, all surfaces are divided into gas (with a burner), electric (a tabletop model is possible) and combined.
If the house is let down gas pipe- most often they install a gas or combined panel, and this is understandable - gas is much cheaper than electricity, and the surface itself will cost you less. A standard combined surface usually includes 3 gas points and one electric. Frankly, gas hotspots have a number of disadvantages.
In view of this, electric hobs are becoming increasingly popular and have good reviews. Their list of advantages includes greater functionality and ease of use. If you have chosen them, you should decide on the surface material: enamel coating, aluminum, stainless steel or glass ceramics.
The first three coating options are inexpensive materials, which have mainly low cost and a number of disadvantages as advantages. However, they can still be found in the kitchen of many homes.
Glass ceramics are becoming increasingly popular due to their beauty and versatile style. It is quite easy to clean, but at the same time you will have to always be on alert with it. Do not use abrasive substances or use the hard side of the sponge to avoid scratches. Glass ceramics is the most expensive type of material for a hob, however, sales of such a panel exceed the sales of all other options. There are 2 main types of glass-ceramic stoves: electric and induction.
In fact, both induction and electric cooktops are electric. An induction cooker is a more advanced model of the basic electric cooker, which has a number of features. So, induction cookers, unlike electric ones, have the following important differences.
Positive:
Negative differences between an induction cooker and an electric one: during operation you can hear a slight noise from the fan located inside the panel, high price. Cannot be used with ordinary dishes - you must purchase dishes (pots, frying pans) with a special magnetic coating on the bottom.
We looked at the important distinguishing features of the two panels. The principle of operation of an electric stove is clear to everyone - the electric current interacts with the heating elements located under the glass-ceramic coating and heats the dishes standing accordingly. In this case, spirals made of a special metal are used as heating elements. Control can be carried out either mechanically or using a sensor.
What is the secret of an induction hob? Its operating principle is completely different from the operation of basic electric stoves. It does not have heating elements in the form of metal plates; such panels use electromagnetic coils, which, when electricity is supplied, creates a magnetic field around itself.
If a dish with a special magnetic bottom is placed on the surface, it will heat up very quickly.
Such a heating system will not even pay attention to ordinary dishes. At the same time, during rapid heating of the dishes, the surface of the stove will not heat up. Due to the fact that the stove begins to consume electricity only when the dishes are standing and only for the size of the bottom of the cookware - and not for the entire area of the cooking zone - the energy savings are quite significant - the consumption is 1.5 times lower than that of a conventional electric stove. At the same time, it is worth noting that the price of an induction surface significantly exceeds the level that an electric stove holds. Therefore, if you do not plan to cook a lot, the savings from reducing energy consumption are doubtful. It is up to each owner to choose which is better - induction or electric hobs, based on what exactly he needs.
Regardless of which of the surface models discussed above you choose, it is worth knowing that both of them most often have a glass-ceramic coating. This coating looks very stylish and beautiful and does not spoil the interior even in a kitchen studio. But it is important to use such a surface correctly.
It cannot be cleaned with powder products - the glass ceramics may be scratched.
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You need to be careful when operating - do not throw devices, do not knock on it. With an electric stove, you must try to avoid burning food on the surface - since the washing process is quite a labor-intensive task. In this case, there are no such problems with induction cookers, since the surface is always cold and any spills of food or liquid on it can be easily wiped off with a damp sponge.
Both stoves have a large number of programs: child protection (locking buttons), heating adjustment, changing the size of the heating area in the case of an electric stove. The noise level when operating an induction cooker is higher than when operating a conventional electric cooker. Or rather, an electric hob has no noise at all. Induction is equipped with a fan that cools the stove and the sound of its operation is slightly audible.
Perhaps the third common type of electric stove is the infrared stove. These hobs are also equipped with a glass-ceramic surface. Heating occurs through an electric current that heats the heating elements, which in turn create infrared radiation.
Water, which is part of all products, absorbs this radiation and thereby releases heat, which heats the stove.
Due to its good thermal conductivity, such a stove quickly heats up to the desired temperature. You can cook absolutely any food on such surfaces – from cheesecakes to borscht. This stove can be used with any type of cookware, except for paper or plastic.
In this article, we looked at the main options for hobs, helped us compare and choose. However, which model to choose is always up to the buyer. Each of the models has a set of both advantages and disadvantages.
A tabletop stove is a lightweight and compact device; it is an excellent helper in small kitchens, cottages and other country houses.
Not so long ago, the main assistant for housewives in areas not provided with gas was only electric stoves. Nowadays, infrared tabletop cookers (IR) are in great demand. Heating in it occurs with the help of heating elements that generate infrared radiation, and heating is based on the fact that the water in the products absorbs this radiation. This generates large amounts of heat. This operating principle is the key to fast cooking. And it turns out with excellent taste characteristics and does not lose its beneficial qualities. Many modifications of IR cookers for domestic purposes are equipped with a glass-ceramic surface. They are made up of: a housing, a heating component, a cooking platform and a control unit. The heating component heats up and then heats up the cookware. These actions are provided by electric current. The glass-ceramic surface is resistant to pressure and temperature changes. You can easily place massive dishes on it and set maximum heating parameters. However, pinpoint impacts are dangerous for such a surface. Heavy objects should not be allowed to fall on it. It can be seriously damaged, for example, by a metal corkscrew or the edge of a saucepan lid. This surface has excellent thermal conductivity. Therefore, the stove heats up to high levels very quickly. In household versions, the temperature limit is usually 300ºС. In professional ones - twice as much. Thanks to the glass-ceramic panel you can: IR models allow you to prepare a variety of dishes: from soups to pancakes. You can purchase desktop and floor-standing versions of them. The second ones may have ovens. Models are usually equipped with a minimum of one burner, and a maximum of four. Also today, more preference has been given to infrared grills. There are modifications of small dimensions. They are often used on loggias, verandas and for summer cottages. There are professional variations that are commonly found in food service establishments. They significantly speed up and improve the quality of service. Its advantages are: These disadvantages are quite arbitrary. And they do not negatively affect the impression of using such tiles. Today, the question of the advantages of an induction or infrared cooker is very relevant. It’s better to put it briefly: the first heats only the dishes placed on it. And certain utensils are required here. Such models work more economically. The second is everything that is placed on it. And if there is nothing standing on it, it can heat the air. So if you need a good economical option and you are ready to resolve issues with the availability of certain types of cookware, then you need an induction unit. If the dynamics of heating and cooking are important to you, purchase tabletop IR cookers. It is important to follow certain criteria when purchasing. The primary criterion is to choose based on the brand. It is better to concentrate on a famous manufacturer. And choose one or another modification taking into account your needs. Other key criteria: The price indicators of IR tiles are determined by the following factors: The most impressive price tags are observed for devices made of stainless steel. The cost of this equipment may increase when it contains additional options, for example: The significant cost of IR tiles subsequently pays off, since electrical resources are significantly saved. When using an IR stove, do not forget that it is still an electric unit. And it is subject to certain safety rules. Before cleaning the stove, be sure to disconnect it from the electrical system. For this procedure, use only a soft sponge or cloth. Here you should also use liquid dishwasher or a special cleaning product of this material– glass ceramics. The use of abrasive methods is prohibited. They have a detrimental effect on the appearance and quality of the surface. Do not forget to periodically eliminate dust that accumulates in the ventilation grilles of the device. You can do it manually, or you can use a vacuum cleaner. Under no circumstances should you clean the tiles by completely immersing them in water. When the IR model is used carefully and all recommendations for its use and care are followed, it will work for a very long time. Today you can find many different tabletop IR cookers in the assortment. To make an informed choice, you need to know which brands are leading and which models have a good reputation among users. The following is a list of five popular modifications.Weaknesses and strengths of IR tiles
Dilemma: induction or IR?
Criterias of choice
Principles of caring for this equipment
Examples of top models
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 defining thermal effect 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. 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 electricity production and many of its 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 book culinary recipes for 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 stainless steel frame. 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 it “flexible” work area hob. 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, selecting two different temperatures, or set the same power and temperature over the entire surface under a large diameter cookware - for example, a casserole dish or baking sheet. 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. Special functions include Melt (a low-temperature setting designed to melt butter, chocolate or cheese) and Pause, which allows you to immediately pause ongoing cooking to prevent food from burning or liquids from spilling from pans due to 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 is also 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. Maximum control convenience is provided by the Touch Control touch system: one touch is enough 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 a variety of recessed niches, 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, meeting 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 the presence of smooth SliderTouch touch controls, Stop&Go and PowerBoost functions on each burner, BoilControl automatic cooking and SmartSense boil-over protection. In addition, there is a SoftMelt frozen food thawing function: 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 quantities of 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 (cook with plenty of water, steam, slow cook, deep fry, grill), while still allowing you to cook in the traditional way. At the same time, you do not need any special cookware: the hob is compatible with any cookware for induction, and the special IQ cook sensors that are 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 99-minute simultaneous timers for setting cooking times with automatic shut-off and a separate Stop & Go button. 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 an electric hob Bosch surface PIC645F17E. 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 didn't attach of great 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.
Small 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.
