Choosing The Right Cooktop

For a fairly high average purchase price (around 1200 euros), induction electric stoves have many advantages: speed, efficiency, safety. But before deciding, better master the main features of these devices to make the right choice.

 Test Que Choisir: Comparison Electric Induction Cooker 

The principle of induction is simple. The inductor (magnetic field generator) is located under the glass surface when laying on a vessel, it recovers energy from the magnetic field and converts it into heat via its ferromagnetic base. This technology offers certain qualities: power (baking in record time) with the consequent energy savings, plus the flexibility of adjustment. With the “booster”-an overkill option to give a boost – as with the minimum powers, where she works with a few tens of watts only, it is ideal for simmering dishes. Before giving in to the aesthetics of the unit, check the contrast of screen printing (gray on black or stainless sometimes a problem) and know that the oven door mirror does not facilitate monitoring (one sees more his own reflection that the dish cooked) exterior cleaning.

The Cooktop

It operates electricity alone or in combination with the gas.

all electrical

Under the glass ceramic surface lurk three types of electric fireplace:

-The radian (called lenses);

-Halogens (Quick said);

-Induction homes: they offer the best power efficiency and heat only the cooking area directly in contact with the utensil; the surrounding area remains very moderate temperature. Advantages: they reduce the risk of burns and easy cleaning, fallen or thrown on the table food is not cooking.

1-The inductor generates a magnetic field when energized by an electric current.

2-Under the influence of this magnetic field, a current “induced” is created in the bottom of the container and heating the container.

3-Food rise in temperature and cooking by contact with the container.


In electricity: eg with 2 induction cooking zones 2 and radiant, which avoids replacing all its cookware (remember that induction does not tolerate the containers whose base contains iron).

– Electricity / gas: you are not obliged to change all your cookware, but again, you will not have to rewire dedicated to the stove, single-phase 20A connection enough. And in case of power failure, you can continue to cook with gas.

The Oven

Cooking methods

Traditional or natural convection The heat is produced by one or more resistors placed at the sole (bottom) or the roof (top); air flows from top to bottom.

Ventilated: This system allows for cooking on several levels. We distinguish :

  1. a) The multifunction oven or heat load

Heat is generated by the resistors sole and arch, a fan located at the rear of the cavity improves the heat distribution within the enclosure.

The turbine (2) is located on the rear wall of the furnace, but this time the vault resistor (1) and sole (3) operate simultaneously.

  1. b) The convection oven or pulsed

Heat is produced by a circular element located at the rear of the cavity and a fan distributes the hot air in the enclosure.

The Grill

As one of popular cookers defined by, the grill is often a complementary resistance to vault resistance, it allows browning (gratin …).

Good to know: in thermal security, EN 60-335-2-6 recommended maximum temperatures varying with the material: 80 ° C for metal surfaces, 85 ° C for enamelled 100 ° C Glass and 120 ° C for the plastic to an ambient temperature of 20 ° C.

The cleaning modes

Catalysis: a microporous enamel covers some walls (not always all) and destroys fat while cooking.

Pyrolysis: After removing fat deposits, it operates the vacuum oven for 2 to 3 hours. During this operation, the door is locked for security reasons. The waste is then reduced to ashes removed from a sponge. Some devices offer several programs (economic, medium, intense).

Manual: smooth enamel ovens can be cleaned with a sponge and dishwashing liquid. It is recommended to unplug the unit before.

Good to know: the window will always manually cleaned with nonabrasive.

The doors ‘cold’

Some oven models claiming to be “cold door”. The GIFAM (Interprofessional Grouping of manufacturers of household appliances equipment) has defined a specification for this note: “It guarantees a maximum glass temperature of 70 ° C”, including pyrolysis cleaning mode. The door has four windows (often reflecting glass) and may be subject to an additional air circulation for cooling. A specific logo can identify this type of door.

The vented door

It is composed of three windows, maximum, cooled by circulation of an air stream. No guarantee maximum temperature exists, if not the limits of the standard.

Traditional piano or stove?

Beside the classic stove 60 cm wide, has emerged of “cooking pianos” much larger (70 to 120 cm), the more professional look, equipped from February to April ovens.

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