Recommendations for choosing an induction cooker

Whether you're building a new restaurant or renovating one, it's important to consider all available cooking equipment options to choose the best fit for your business. Induction cooking ( induction cooktops , kettles , deep fryers , Thermomixers , etc.) has grown in popularity over the years, but its operating principle and benefits remain a mystery to many.

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How does this work?

 

An induction coil is located beneath the hob's surface (usually glass ceramic). When an electric current passes through the coil, it creates an electromagnetic field, which in turn creates eddy currents in ferromagnetic cookware placed on the hob. These induced currents heat the cookware and, in turn, the food placed in it .

An induction hob would not work without a few more essential elements:

1. A frequency converter that changes the alternating current frequency from 50 Hz (the nominal frequency of a typical household power grid) to 20,000-100,000 Hz (20-100 kHz). The frequency converter regulates the stove's heating power, which the user sets on the control panel. As you can see, the frequency can vary by a factor of 3-5 for different stove models (for some stoves, from 20 to 60 kHz, for others, 20-100 kHz). The current frequency is not set below 20 kHz, since fluctuations in the 20-20,000 Hz range can be audible to the human ear. Let's say the power of a stovetop is 3 kW. Then, at the minimum frequency, its power will be 600 watts. How, then, is the power regulated in some stoves starting from 100 watts? At low power settings, current is supplied to the coil in pulses at a specific frequency (for example, every 10 seconds for 2 seconds), which, on average, will produce a required power lower than the 600 W regulated by the frequency converter. Chefs typically try to avoid low power settings because the cooking process becomes inconsistent, for example, with water boiling and then stopping.

2. Ferrite isolators are located under the induction coil and protect the control board from the generated electromagnetic field.

3. Control board .

4. Cooling fans .
What kind of cookware can be used?

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Yes, induction cooking is a safe cooking method because, unlike electric or gas stoves, the glass surface of an induction stove doesn't exceed 60°C, and almost all the heat goes directly to heating the cookware and food. This makes induction stoves a safe addition to any busy kitchen, buffet, or catering environment. Furthermore, most stoves have an automatic shut-off feature that shuts off automatically after removing the pot or pan from the surface. Numerous studies have shown that the level of harmful radiation from induction stoves, when used properly, is lower than that from a household iron.
However, those with a pacemaker are advised to avoid using induction cooktops or, at a minimum, to stay within 30 cm of the surface for long periods of time, to avoid touching cookware on the stove with bare hands, and to avoid using metal spoons.

There's a common misconception that using an induction cooktop requires replacing all your cookware . But the reality is simpler. Induced currents can heat cookware only if at least the bottom is made of ferromagnetic materials. That is, substances that interact with a magnetic field. If a regular magnet sticks to the surface of a pot or pan, there's no need to replace it. Even without special testing, you can safely use the following containers:

As for ceramic, glass, copper, and aluminum cookware, they are indeed unsuitable in their pure form. However, the situation can be remedied by using a special ferromagnetic alloy disc. It's relatively inexpensive. This device can even reheat food in clay pots. However, it's important to remember the minimum diameter of the cookware or disc: approximately 12 cm.

When choosing cookware, it's important to consider the specific properties of a particular material. These properties affect ease of use, even if the magnetic properties are roughly the same.

Stainless steel resists corrosion well and is virtually impervious to oxidation. The downside of this type of cookware is its poor non-stick properties.

Enameled pots are also compatible with induction cooktops. However, you should carefully check that the bottom is smooth. The closer to a flat surface, the better. Recommendation: the same rule applies when choosing stainless steel and cast iron cookware. A pot or frying pan with as flat a bottom as possible should also rest on the discs.

Cast iron is safe to use. Just remember that it's quite brittle. Professionals note cast iron's excellent non-stick properties.

There are a few more nuances:
- compatibility of cookware marked with special symbols (4 vertical spiral turns) is guaranteed;
- Do not use cookware with a thin bottom (less than 3 mm) on an induction hob. Such cookware may produce noise at certain power levels, as the bottom acts as a speaker membrane.

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1. Voltage.
Catering establishments often have access to 220-volt power, less commonly 380-volt power. If you need a single-burner stove (2-5 kW), 220-volt power is sufficient. If you need two or more burners (more than 5 kW), it's preferable to connect to a 380-volt network. Connecting such a powerful stove to a 220-volt network will create a significant phase imbalance, leading to unstable operation. Each stove's specifications indicate the voltage it's suitable for, so you don't end up buying a 380-volt stove when you only have 220-volt power.
2. Power and number of burners.

If you only need a small amount of cooking, a single- or double-burner stove with 2 kW burners will be sufficient. If you need to cook constantly, it's better to choose a stove with 2-6 burners, each with a power of 3-3.5 kW.
If you need a 4- or 6-burner version, you can order a multi-plate cooker , that is, you can choose the type and power of the burner, for example: the first burner is 3 kW, the second is 5 kW, the third is WOK, the fourth is Hi-Light (infrared).

3.Tabletop , floor or built-in .
Small outdoor cafes and restaurants often choose tabletop stoves because their main requirement is to take up little space.
Full-scale cafes and restaurants are better suited to floor-standing stoves with 2, 4, or 6 burners. These larger stoves are more convenient for cooking larger quantities of food, with space underneath for larger pans or pots. A range hood is also conveniently installed above to improve the indoor climate and prevent odors from mixing with other food.
If you want to create a special atmosphere in your cooking area using a stone countertop or a countertop of a special shape and color, then inset burners are best suited for this purpose. Since the control panel is remote, it can be installed away from the burner to prevent it from getting dirty from cooking splashes.



4. WOK orflat .
Flat burners are traditional. If you specialize in Chinese cuisine, or your cook relies on cookware with a spherical bottom, then wok burners are the perfect choice.
5. The body is metal or plastic.
Household or semi-professional stoves often use plastic housings. The advantage of this design is its low cost, but the disadvantage is its poor durability when used with loads over 5 kg.
Professional stoves are equipped with a stainless steel body, which allows a single burner to withstand loads of up to 60 kg. The burner surface is recessed 1-3 mm below the surface of the stove body to prevent small particles from getting between the cookware and the burner, which could cause point loads on the glass surface, which could damage it.
6. Surface: tempered glass or glass ceramics.
Glass-ceramic (glass with impurities such as copper and titanium dioxide) surfaces are better suited for induction cooktops, as they can withstand temperatures up to 750°C, while tempered glass surfaces can withstand temperatures up to 450°C. Another advantage of glass-ceramic is its ability to withstand greater weight (up to 60 kg) than tempered glass surfaces (up to 20 kg), but tempered glass can withstand point impacts (for example, a knife dropped point-down) better. When ordering a multi-plate cooktop, the surface should be glass-ceramic, as this material conducts heat much better vertically than horizontally, which is especially important for infrared cooktops.
7. Control method.













It is believed that stoves with electromechanical control are the most reliable.
The touch control is state-of-the-art and easy to clean when you need to quickly adjust the operation and don't have time to wash your hands (for example, while kneading dough).
Push-button controls always respond to pressure, unlike touch controls, but they get dirty more easily. A membrane panel (a type of push-button control), with heavy use, requires replacement after just one year.
8. Presence of ventilation protection from dust and grease.
We recommend induction cooktops where the cooling fans at the inlet are protected by a washable filter cassette.




 

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Nuances when using an induction hob.

Induction cooking is fast, efficient, and doesn't create excess heat in your kitchen. But before installing a new cooktop, consider the following:

1. The electromagnetic field generated may affect existing electronic equipment, including digital thermometers.

2. There are usually no visual cues that the burner is on, such as a hot surface, red coils, or open flame. This can confuse your employees and make them wary of trying something new.

3. You are limited in the type of cookware that can be used with an induction cooktop.

4. Induction cooktops typically make a humming sound when in use, and this sound may become louder when using higher heat settings.
5. The surface of induction cookers is made of glass or glass ceramics.
The latter option is more durable, but you must be careful when placing cookware on the stove (throwing a frying pan forcefully onto the stovetop can cause irreparable cracks in the surface , requiring replacement outside of the warranty). Care must be taken to ensure that small, hard objects (pebbles, nuts, etc.) do not fall onto the stovetop or the bottom of the pan, as pressing on them with a large weight could cause the stovetop to crack.


 

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1. Keep the air filters of the cooling fans clean (clean them promptly from the main enemies of the control board: dust and grease).

2. Ensure a constant voltage supplied to the stove - it is advisable to immediately install a protection unit .

3. If liquids boil over, fat splashes, or other products fall onto the work surface, it must be cleaned immediately, as the products will burn, emitting an unpleasant odor, and over time they will become embedded in the work surface, making it difficult to keep the work surface clean in the future.