Today more often modern hostesses seek in the kitchen for differentiation of cooking surface of plate and oven. It is much more convenient in terms of preparation - everything can be located at one level therefore it is not necessary to bend to check whether food is ready. Besides, such differentiation considerably helps to save the place on kitchen. The main question which arises at the woman is what cooking surface to choose: normal or induction. Each of them has merits and demerits.
The cooking surface is upper part of normal plate with rings on which food is usually cooked and warmed. It is necessary to approach the choice of such panel very responsibly, it has to answer immediately to several important parameters: to be reliable, steady, to be warmed quickly and also to cool down quickly. Modern producers suggest women different options of plates choose, however, only those ladies at whom in the house the electric stove is provided can.
Normal glass-ceramic cooking surface - today one of favourites. And it rather just speaks. First, it is much more beautiful than normal plate with rings. Secondly, it has bigger capacity, so, works much quicker and better. Thirdly, at such panels the expanded functionality promoting noticeable simplification of work of the hostess is usually observed. However, one of the main doubts which usually overcomes ladies when choosing plate such is its durability. There is steady delusion that the glass ceramics very brittle, and is enough to drop on it of something that easily to break it. Yes, not the business if purposefully to beat surface such plates with the hammer, it will break. But in general, according to the European standards, glass ceramics have to maintain falling almost 2-kilogram pan from height about 15 cm.
However, the fact that the glass ceramics is afraid of abrasive means is indisputable - it cannot be cleaned powders, to smear on it dry grain, etc. All this leads to violation of integrity of top layer and faulty operations.
The glass ceramics usually represents the flat thin panel with the rings drawn on it. All heating coils are hidden inside. At the same time such panel transfers heat only in one direction - from below up. Around the heat generally does not extend. And it is one of big advantages of such furnaces - it is impossible to burn (only if lean directly against ring). Thanks to various innovation developments and the applied materials, such cooking surfaces cope with the task much quicker. So, for example, to warm up 2 liters of water before boiling at cooking glass-ceramic surface about 10 minutes will leave. For comparison - the standard pig-iron ring will cope with this task in 13 minutes. Control of rings on such type of panels can usually be two options - mechanical and touch. The second is a priori more convenient as the surface becomes more convenient for washing and cleaning. Besides, glass-ceramic cooking surfaces are usually supplied with sensors of heating of rings that allows to behave with them much more carefully. The only lack of cooking surface with the sensor that they much more expensive.
In spite of the fact that history of induction plates contains 25 years, they have gained special popularity only today. It has been connected as experts speak, with the fact that such plates cost very much. They are expensive also now. However, if to compare to standard glass ceramics, the difference will not be too big. Induction is considered the smartest mechanism from all options of plates. It generates so much heat how many it is necessary for warming up of certain diameter of ware. Besides, if ware incorrectly stands on ring or in general will be empty, the plate simply will not join. The main plus of induction plates - work speed. The mechanism of heating is quite simple. Under ring the inductive coil with copper through which there passes current is located. Vortex magnetic field which can easily pass through plate surface (by the way, too in most cases glass-ceramic) and influences ware bottom is as a result created.
There is also minus. The special kitchen utensils are required. To check whether pans approach and frying pans to plate it is possible by means of the simple test: apply magnet to bottom. If it does not fall off, so such ware approaches.
In spite of the fact that ware heats up, the cooking surface remains rather cold therefore about induction plate it is practically impossible to burn. Besides, the speed of work is much higher than it. To boil water of the induction panel only 4 minutes are required. It cools down also literally for only a few seconds. As a result of competent distribution of physical properties in this type of plates it turns out that food on induction cooking surface does not burn, dishes remain useful and tasty (due to saving of time vitamins do not manage to collapse). And still, according to responses of hostesses at forums to build in induction plate any the location, comfortable for you, in kitchen will not make any problem.