An induction cooker is also known as an induction stove, the first home induction cooker was born in Germany in 1957. 1972, the United States began to produce induction cookers, in the early 1980s in Europe, America and Japan began to sell induction cookers.
The principle of induction is the phenomenon of electromagnetic induction, that is, the use of alternating current through the coil to generate a constantly changing direction of the alternating magnetic field, it is in the alternating magnetic field of the conductor’s internal that appear vortex current (the reason can be referred to Faraday’s law of electromagnetic induction), which is the vortex electric field to promote the conductor in the carrier (the pot is the electron and never iron atoms) movement; Joule heat effect of the vortex current to warm up the conductor, so as to achieve heating.
DOES THE USE OF INDUCTION COOKERS DAMAGE HEALTH?
An induction cooker in the operation of the distance within 40cm radiation will exceed the safety standards, prone to cancer and other dangers. But with the distance farther, electromagnetic radiation quickly decays. When using an induction cooker, be sure to maintain a distance of half a meter, so as to ensure that they are not harmed by radiation.
Induction cooker working principle
Induction cookers use electromagnetic radiation to heat pots and pans, ordinary induction cookers in the work of the coil plate generated by electromagnetic radiation in addition to the heating of the pot on the surface of the stove, there is a part of electromagnetic radiation from the body of the induction cooker and pots and pans to leak, and produce what people call leakage of electromagnetic radiation, this part of the electromagnetic radiation is a source of electromagnetic radiation hazardous to human health.
The surface of the induction cooker is a heat-resistant ceramic plate, alternating current through the coil below the ceramic plate to generate a magnetic field, magnetic lines of force within the magnetic field through the bottom of the iron, stainless steel pots and pans, etc., resulting in eddy currents, so that the bottom of the pot quickly heat up, to achieve the purpose of heating food. The stovetop is a high-strength, impact-resistant ceramic plate (crystalline glass), with a high-frequency induction heating coil (i.e., excitation coil), high-frequency power conversion device, and corresponding control system on the lower side of the table, and a flat-bottomed cooking pot placed on top of the table. The working process is as follows: the current-voltage is converted into direct current by rectifier, and the direct current is changed into high-frequency alternating current by high-frequency power conversion device, and the high-frequency alternating current is added to the flat hollow spiral induction heating coil, which generates a high-frequency alternating magnetic field, and the magnetic force line penetrates the ceramic plate of the cooktop and acts on the metal pot. In the cooking pot body due to electromagnetic induction, there is a strong eddy current generated, eddy current overcomes the internal resistance of the pot body flow to complete the conversion of electrical energy to heat energy, the resulting Joule heat is the heat source of cooking.
The material of the cookware must be iron or alloy steel with its high magnetic permeability to strengthen the magnetic sense, thus greatly enhancing the vortex electric field and vortex thermal power. Cookware made of other materials will not work properly due to the material resistivity being too large or too small, which will cause the induction cooker to start automatic protection due to abnormal load. At the same time, because iron absorbs the magnetic field sufficiently and shields it very well, which reduces a lot of magnetic radiation, so iron cookware is also safer than any other material. In addition, iron is an essential element that the human body needs to take in for a long time, but the body can only absorb divalent iron, iron wok stir-fry contains trivalent iron, however, the body’s reducing vitamins can convert 3-valent iron to 2-valent iron to facilitate absorption.
An induction stove, also known as an induction stove, is a product of the modern kitchen revolution, which does not need an open flame or conduction heating but lets the heat directly at the bottom of the pot, so the thermal efficiency has been greatly improved. It is an energy-efficient cooker, completely different from all traditional cookers with or without fire conduction heating. An induction cooker is an electrical cooking appliance made by using the principle of induction heating. It is composed of a high-frequency induction heating coil (i.e. excitation coil), high-frequency power conversion device, controller, and cookware with the ferromagnetic material bottom.
The induction cooker has two main components: one is able to generate a high-frequency alternating magnetic field electronic circuit system (including induction coil tray); the second is used to fix the electronic circuit system, and carry the structural shell of the cookware (including the oven panel that can withstand high temperatures and rapid changes in heat and cold).
(1) Electronic circuit system includes power board, mainboard, light board (control display board), temperature control, coil tray, and thermal bracket, fan, power cord, etc.
(2) Structural housing including furnace panel (porcelain plate, black crystal plate), plastic top and bottom cover, etc…
(3) manual, power sticker, operation film, certificate of conformity, plastic bag, shockproof foam, packing box, barcode, cartoon box.
1.The stove panel: used to carry pots and pans, there are imported and domestic, domestic A, B grade has been able to meet the requirements of use.
2.High-voltage mainboard: constitutes the main current circuit.
3. Low voltage mainboard: for the computer control function.
4.LED circuit board: display the working status and transmit the operation instruction.
5.Bobbin: Convert high-frequency alternating current to a variable magnetic field (PAN).
6.Fan assembly: heat dissipation auxiliary components (FAN) reduce the temperature of components in the furnace.
7.IGBT: commonly known as power tubes, through the low current signal, control the high current on and off (IGBT).
8.Bridge rectifier block: convert AC power to DC power (BD101).
9.Thermal resistor parts: transfer the heat signal to the control circuit.
10.Thermal switch component: sensing IGBT working temperature, thus protecting IGBT from damage due to overheating
The induction cooker uses a coil to produce a low frequency (20~25KHZ) alternating magnetic field under the action of the control circuit, which generates a large number of intensive eddy currents through the magnetic conductivity (iron) cookware and also induces current into heat to heat the food with high energy efficiency. The use of iron, special stainless steel, or iron-baked enamel pans, and the bottom diameter of the pans to 12 ~ 26 cm is appropriate. An induction cooker with temperature control can prevent overheating, power-saving and safety.
1.Fast heating speed – induction stove can make the temperature of the bottom of the pot rise to more than 300 degrees in 15 seconds, much faster than oil and gas stoves, greatly saving cooking time and improving the speed of the dish.
2.Energy-saving and environmental protection – induction cooker without open flame, the pot itself heat, reducing the heat transfer loss, so its thermal efficiency can reach 80% to 92% or more, and no exhaust emissions, no noise, greatly improving the kitchen environment.
3.Multi-functionality – induction cooker “frying, steaming, cooking, stewing, shabu-shabu” all kinds of things. In Shanghai, the new family of three is generally used induction cooker, basically replacing the gas stove, pipe gas mainly with the shower.
4.Easy to clean – induction cooker without fuel residue and exhaust pollution, and thus pots, pans, and stoves are very easy to clean, which is unimaginable in other stoves.
5.High safety – induction cooker will not be like gas, easy to produce leaks, but also does not produce open fire, safety is significantly better than other stoves. In particular, it is equipped with multiple safety measures, including stove tilt power off, time out, dry burn alarm, over-current, over-voltage, under-voltage protection, improper use of automatic shutdown, and so on, even if sometimes the soup overflow, there is no danger of gas stove flame out and run gas, use it to save the heart.
6.Easy to use – civilian induction cooker “one key operation” instructions are very humane, the elderly and children will see, coupled with the stove itself only a few pounds, take it anywhere, as long as the power supply can be used. For the small living room of the field workers, use it out from under the bed, and then stuffed in, what stove can be so convenient?
7.Affordable – induction cooker is a large user of electricity, but because of the heating up quickly, electricity prices are relatively low, calculated, the cost is cheaper than gas, natural gas. In addition, the lowest price of a 1600W induction cooker is only 100 yuan, and also send pots and pans.
8.Reduce investment – a commercial induction stove than the traditional stove requires much less kitchen space because there is no combustion exhaust, so reduce part of the investment to the exhaust device, and eliminate the construction of gas piping and supporting costs.
9.Precise temperature control – induction cooker can precisely control the cooking temperature, both energy-saving and ensure the deliciousness of the food, it is important to facilitate the promotion of Chinese cuisine production standards.
10.Induction cooker and microwave oven single function compared to steam, boil, fry, stir-fry, fry everything, can also be used for home hot pot and commercial hot pot, the fire can be adjusted at will, and can be automated insulation.
- The temperature rises particularly quickly, and should be prepared before turning on the stove; otherwise, it is easy to dry burn the empty pot and shorten the service life of the cookware and induction cooker.
2. Induction cookers have a higher probability of failure than traditional stoves, maintenance to troublesome, if a failure, no backup furnace will affect the operation.
- The power of induction cookers is closely related to the pots and pans, so they are more demanding and the pans are less versatile.
4. induction cooker work, the temperature difference between the bottom of the pot and the body of the pot, cooking, if not in time to turn the bottom of the pot is easy to burn;
5. civilian ordinary induction stove is usually a flat plate, requiring the use of a pan, and shallow-bottomed pan, stir-fry is not as convenient as traditional.
6. the power and temperature displayed on the induction cooker panel are programmed in advance, and the actual power and temperature will have a large difference;
7.there is no soup overflow automatic shut-off function of the induction cooker
8. In an induction cooker without an open flame, the general public it difficult to intuitively grasp the fire, professional chefs from the open flame to induction cooker take a longer time to adapt.
9.the magnetic field generated by the induction cooker because it is impossible to be 100% absorbed by the cooker, part of the magnetic field from the cooker around the outward leakage, the formation of electromagnetic radiation.
Because it uses the induction principle of heating, reducing the intermediate link of heat transfer, so its thermal efficiency of up to 80% to 92% or more to 1600w power induction stove, boiling two liters of water, in the summer only 7 minutes, and the gas stove fire equivalent. Use it to steam, boil, stew, shabu-shabu all kinds of things, even stir-fry can also be complete. In Beijing, there are many families that do not use piped gas, but since the use of induction cooktops, liquefied gas tanks have become a backup kitchen utensil instead. An induction cooker can completely replace the gas stove, unlike an electric hot pot and microwave oven, which is only a supplement to the gas stove. This is where its biggest advantage lies.
Due to its electric heating method, there is no fuel residue and exhaust gas pollution. Therefore, the pots and pans, and stoves are very clean and can still be kept fresh and new for many years, with a rinse and a wipe with water after use. The induction cooker itself is also very easy to clean, with no smoke and fire phenomenon. This is unimaginable in other stoves, gas cookers with not much time is a layer of black paste. Similarly, the microwave oven’s interior cleaning is a huge headache, while using an induction cooker is no such trouble. It is smokeless, no open flame, no exhaust gas shape simple, works quietly.
Induction cooktops are not prone to leaks and open flames like gas and do not become a cause of accidents.
The induction cooker itself is only a few pounds, take it anywhere you want to go is not a problem, as long as there is a power supply where it can be used. The induction cooker structure is simple, easy to maintain, it has a multi-stage fire selection, the use of gas is convenient. It has a very convenient timing function. Especially when stewing, cooking, boiling hot water, people can go away to do other things, that is, to save the heart and save time.
The induction cooker is a major user of electricity, to use it as the mainstream kitchen cookware, the power must be selected above 1600W. However, because induction heating is fast, the price of electricity is relatively low, calculated, the cost is not much. To boil water, about 7 minutes 2 liters of boiling water, electricity costs about 5 cents (to 0.4783 yuan per kilowatt in Beijing), while every word with natural gas is 1.7 yuan; if you want to boil water with an electric rice cooker, 2 liters of water to 700W power pot, it will take more than 20 minutes. In addition, induction cookers are sold at a lower price, in Beijing, the lowest price of induction cookers, like the 1600W power stove more than 200 yuan, and also send pots and pans. The price is lower than the microwave oven. For users with small living rooms, induction cookers save space, some field workers, with it out from under the bed, finished and then stuffed, what stove can be so convenient?
Induction cooktops have all the conveniences, but they also have things that are not as good as they should be. Making Chinese food, it has the same insurmountable drawbacks as microwave ovens. Because induction cookware is the use of ferromagnetic molecules and magnetic induction to generate oscillation to heat, so the cookware requires a flat bottom, to a large area of contact with the surface of the stove to become. This brings inconvenience to people when stir-frying, to use a flat bottom pan, stir-frying is not like the traditional frying spoon so like, like the upside-down spoon skills to re-catch, and Chinese stir-fry when the kind of fire wrapped around the pan cooking effect is not possible to produce, these will have some impact on the taste of cooking. In addition, the vast majority of induction cookers, in the adjustment of the fire has not been a step-less adjustment, generally, from 60 ℃ insulation block to 140 ℃, 160 ℃, 180 ℃, 240 ℃ is divided into five blocks, so in the actual use of the feeling is not precise enough. For example, when cooking porridge, meat stew, etc., with 140 ℃ blocks, put full of water, certainly overflowing pot, if placed in the 60 ℃ blocks, the fire is too small. In addition, there is a need to design a soup overflow automatic shutdown function, so that the use of more ideal.
The magnetic field generated by the induction cooker can not be 100% absorbed by the cooker, part of the magnetic field from around the cooker outward leakage, the formation of electromagnetic radiation.
According to some experts, although the radiation frequency of induction cooker is about one-sixtieth of the frequency of the cell phone signal, the real decision on the size of the radiation power is much larger than the cell phone signal, this radiation power mainly depends on the leakage value of the induction cooker’s electromagnetic waves, the greater the leakage the greater the damage to the user, because this damage is invisible to our naked eye, so induction cookers are known as “invisible killer”, long-term or prolonged use of human health will have a greater negative impact.
1、No open flame, no exhaust gas emission, significantly reduce the greenhouse effect.
2、The bottom of the cookware heats itself, with high energy conversion utilization.
3, induction cooker heating speed, before use should be prepared for the work, do not empty pot dry firing.
4, the actual power of the induction cooker and the material, structure, shape, and size of the cookware used.
Note: The nominal power of an induction cooktop is the power tuned out with a standard pot at rated power. Therefore, to achieve the best power, induction cooktops are usually equipped with pots and pans for sale.
Induction cooker is divided into civil induction cooker and commercial induction cooker according to the use place; divided into household induction cooker, professional hot pot induction stove, buffet restaurant heat preservation cooker, back kitchen soup cooker, back kitchen frying stove; divided into induction cooker small power induction cooker (below 800W), common power induction cooker (1000W-2500W), high power induction cooker (3KW-35KW) according to the use or installation mode Divided into embedded (sink) type induction cooker, tabletop induction cooker, floor induction cooker. In addition, some professional induction cookers, there are also named according to the number of heads, shape, configuration, etc…
Tabletop induction cooker: divided into single-headed and double-headed 2, with the advantages of easy placement, mobility, etc., because the price is low more popular; buried induction cooker: is the entire induction cooker into the cabinet surface, and then dig a hole in the countertop, so that the stove surface and the cabinet countertop into a plane. Industry experts believe that this installation method is only beautiful, but not scientific, a large part of the consumer base to induction cooker as a hot pot. Buried stir-fry is not convenient, embedded induction cooker can adapt to the needs of different pots and pans, no longer have special requirements for pots and pans.
The difference between commercial induction cooker and household induction cooker
Commercial induction cooker, as the name implies, refers to the application of induction cookers in public places, such as hot pot restaurants, restaurants, hotels and restaurants, factories, mines and enterprises, institutions and colleges, troops, trains, ships, and other public kitchens, especially suitable for limiting the use of open fire in all commercial kitchens.
1, the appearance of different. The household furnace is small, relatively thin, the appearance of novel design, colorful, the commercial furnace is usually larger, the appearance of the design to safety, practical, in addition to professional hot pot induction stove, the basic stainless steel as the main material of the shell, no decoration;
2, the power size is different. Household furnace power is generally within 2.5KW, commercial furnace, in addition to professional hot pot induction, usually, power is generally between 3KW ~ 35KW.
3, the switch operation mode is different. Home furnaces are main keys, touch-screen switches, commercial furnaces are usually wire-controlled keys, wire-controlled touch, wire-controlled slide bar, and other switches away from the surface of the furnace.
4、Product quality is different. Commercial furnace because of the high power, long continuous working hours, so the use of industrial-grade components, in accordance with industrial-grade standards of design and production, and thus has unparalleled stability and durability than the home induction cooker.
The power size of an induction cooker can be divided into two kinds of household induction cooker and commercial induction cooker.
Single-head stove working voltage is 120V-280V, the most common is 1900W-2200W, widely used for home frying and cooking. The development is relatively early and has been widely used in China.
Double-headed stove working voltage is also 120V-280V, the domestic market has a flat and a concave and double flat, general single-head power 2100W, double-headed working at the same time no more than 3500W, domestic users are still not many.
Multi-head stove, generally two induction stoves plus a far-infrared head, only the United States to introduce foreign technology in doing; commercial induction cooker: more than 380V voltage, 3-35KW-based, and a wide range of applications, frying, stir-frying, deep-frying, cooking. With, steam, stew, stew, grill, pot, and so on everything can. Save 50% of fuel cost than traditional oil stove, 60% of fuel cost than the traditional gas stove. No open flame, no heat radiation, no smoke, no ash, no pollution, no increase in room temperature, no harmful substances such as CO, CO2, SO3, etc., the environment is protected. The kitchen is quiet, clean, and refreshing, making the chef feel comfortable and healthy physically and mentally. It is a veritable environmental protection product. Applicable occasions: Any place using traditional stoves, such as hospitals, factories, and mines, hotels, restaurants, colleges, institutions, etc.; especially suitable for occasions without fuel supply or restricted fuel use, such as basements, railroads, vehicles, ships, aviation, etc. With the development of our country, especially the rapid development of electricity, this high-power commercial induction cooker will be widely used.
One Electricity, One Gas
An electric and gas are a combination of induction and gas stove products, a stove head can use traditional gas, another stove head using induction, general power 2100W, is the last two years of emerging products.
PROCESSES AND TRENDS
The earliest record of induction cooker civilianization is from 1957 German companies began, and then in 1972 the United States also began the research and development of induction cookers, and by the beginning of the last century, induction cookers have been popularized in the West. The United States has a long history of research induction cookers, more than 100 years ago has developed induction cookers, because the thermal efficiency of the induction cooker is not very high, and easy to produce industrial frequency noise, so there is no mass promotion. In the 1970s, the United States took the lead in the development of a high-frequency induction cooker (operating frequency 20 a 50KHz), followed by Japan also developed a high-frequency induction cooker. The initial start of the domestic induction cooker market is the end of the last century, in the early years, because the technology is not good, it is difficult to adapt to the unstable quality of the domestic power grid as well as the Chinese big fire stir-fry diet needs, there was once a gap until the end of the century to take off, and attracted the attention of the domestic home appliance industry, followed by the birth of many home appliance brands and new products. The domestic induction cooker market is at least 5-10 years later than the developed countries in the West. With the progress of technology, the quality of components, domestic induction cooker has become mature.
The development of domestic induction cookers has roughly gone through the following stages.
The first generation of products such as environmental protection brand (including Yada) induction cooker, which is characterized by the use of independent oscillation unit, multiple power tubes in parallel, drive amplifier circuit using discrete components, circuit reliability is better, stable work, the disadvantage is that the circuit is complex, maintenance is not very convenient.
The second generation of products have Shanghai Dexing and Fujipo induction cooker, control circuit with 3 pieces of LM339, using a large loopback oscillation principle of operation, insulation function with hardware circuit to achieve (with 74Lsl45), the power tube with IGBT, reliability is still possible, the disadvantage is that the circuit is more complex, the return rate is slightly higher.
The third-generation products include PSD series products of the United States and induction products of Zhejiang Yongkang Company. The PSD series products of the United States use the principle of large loopback oscillation, its protection circuit is very well done, focusing on solving the work process suddenly pulling the power burner and other long-term problems plagued by other domestic manufacturers, is the first more mature domestic induction cooker products using IGBT. Its disadvantage is that the circuit is complicated, maintenance is not very convenient. Jia Ling induction cooker by the Shenzhen Topband company to develop and produce the control board part, using independent oscillation unit, its reliability is very good. The disadvantage is that the circuit is more complex, production testing is not convenient, the fourth generation of products such as the United States PD series products and Guangdong Nanhai Willie Bao induction cooker. Midea PD series products are characterized by simple and reliable circuit design, good working reliability, and the cost of PD series products has been reduced. Willie Bao induction cooker by Shenzhen Topband company design and production of control board part is the first domestic improvement of the Panasonic induction cooker program more mature products, its reliability indicators, and Panasonic induction cooker equivalent.
Throughout the development status of the domestic induction cooker, from the technical point of view, the following aspects are analyzed.
Presenting “a hundred schools of thought“
The development of the domestic induction cooker market is relatively chaotic, according to the survey, in 2001, the domestic induction cooker manufacturers less than one hundred, and induction-related electronic components and ancillary products manufacturers are also very few, induction cooker factory burgeoning, as many as five or six hundred, and sales in the mall, adding up to forty or fifty, and processing and production of induction cooker spare parts manufacturers are countless.
Appearance design “hundred flowers“, structural performance to be improved
Say the domestic induction cooker market, the appearance of the design is “blossoming” is not exaggerated, casually to which stores to walk around, found that the appearance of the induction cooker design is really colorful, from the color scheme to the design of the control interface, all reflecting their own personality, which is very different from the mature induction cooker market pattern abroad The design of the induction cooker is really colorful. But such a rich appearance design, but few brands can achieve the level of structural performance, most brands will induction cookers packaged into a variety of styles, but the multi-structure design from a technical point of view is not ideal.
Parts set up “uneven levels”
More mature, the main spare parts of the induction cooker will certainly use superior performance, strong compatibility parts, work chip using, Toshiba, as well as Taiwan, South Korea, but dismantling the brands of induction cookers will find that the main components are really uneven, some even manufacturers do not, in doing so, is bound to hinder the normal development of induction cookers.
As the domestic induction cooker has not yet fully into the maturity of the abnormal price war, resulting in a good study in technology, will be put into the cost reduction, resulting in technology for a period of time without the dominant hegemon appeared. Foreign investment in the development of such products in the formative years, less than 15% of total sales, more than 30%, but the domestic induction cooker products can invest millions in research and development has been very few.
Trends in induction cooktops
1, HI rice burger: IH rice burger is the use of electromagnetic induction heating principle and fuzzy control technology combination, its cooking effect is very ideal, in Japan has become the mainstream of rice burger products.
2, electromagnetic water heater: electromagnetic water heater is the use of electromagnetic induction heating principle of water heating, its outstanding advantage is to achieve the isolation of water and electricity, from the principle of electric water heaters to solve the problem of leakage protection.
3, double-headed induction cooker: double-headed induction is an induction cooker with two heating units, two units can work independently of each other, its technical difficulties than the single-headed induction cooker, mainly anti-interference, noise, electromagnetic radiation, and other design measures need to be strengthened.
4, can heat aluminum pots and pans of higher frequency induction cooker: because the resistivity of aluminum is only 1/20 a 1/50 of iron when the frequency exceeds 50KHz, aluminum pots and pans can also be heated, Japan has developed such products, domestic products are not yet available.
When a loop coil is energized with current, the effect is equivalent to that of a magnet bar. Therefore, the coil surface has a magnetic field N-S pole generation, i.e., a magnetic flux crossing. If the power supply used is AC, the magnetic poles of the coil and the magnetic flux crossing the road surface will change.
The higher the induced current, the higher the heat generated, and the shorter the time required to cook the food. The greater the induced current, the greater the change in magnetic flux across the metal surface, and of course, the stronger the magnetic field strength. In this way, the original through the alternating current coil will need more turns wound together. Because of the use of high-intensity magnetic field induction, so induction stove surface no current generation, so in cooking food stove surface will not produce high temperature. The regular induction cooktop is a relatively safe cooking appliance that uses a black crystal plate that can withstand high temperatures. In the process of use, because the black crystal plate will be in contact with pots and pans, it will generate high temperature locally, so do not touch the surface of the stove for a period of time after heating to prevent burns.
Before using the induction cooker, you should read the product manual carefully to understand the functions, usage, maintenance requirements, and after-sales service content that the manufacturer may provide. In general, the following points should be noted when using and maintaining.
1, the installation of a special power cord and power outlet. Induction cooker due to the power, must be configured according to the power of the power cord and socket, usually should be selected to withstand 15A current copper core wire, supporting the use of sockets, plugs, switches, etc. should also meet this requirement. Otherwise, the induction cooker work when the high current will make the wire, socket, and other fever scorched short circuit.
2, induction cooker placed to be smooth. If the induction cooker a foot overhang, the gravity of the pots and pans will force the stove body to tilt, the pot of food to overflow. If the stove surface is placed unevenly, pots and pans generated by the micro-vibration are also easy to make pots and pans slide out and dangerous.
3、Ensure that the air inlet and outlet holes are clear. Working induction cooker with the pots and pans heating up, so induction cooker should be placed in the air circulation, the use of air vents to be away from the wall and other items more than 250px, to ensure that the furnace body into, exhaust holes without any object blocking.
4, choose the right cookware. Induction cooker shell and black crystal load-bearing weight are limited, the general civilian induction cooker with pots and pans with food should not exceed 5 kg, and the bottom of the pots and pans should not be too small to prevent the induction stove surface to withstand the pressure is not too concentrated.
5, use and storage to pay attention to waterproof moisture and cockroaches. Ordinary induction cookers are not waterproof, moisture, or into the water, and even cockroach excrement may cause short-circuit failure, so when using, placed away from moisture and steam, water is strictly prohibited. Waterproof induction cooker has appeared on the market, but to ensure safety and extend the service life of the product, or try to avoid water and steam.
6, clean the stove to be proper. The induction cooker can not use solvents, gasoline to clean the surface or body of the stove. An available soft cloth with a little neutral detergent to wipe the test.
7, in use, the stove panel do not place a knife, fork, bottle caps, and other ferromagnetic objects, and do not put the watch, recording tapes, and other items susceptible to magnetic fields on the surface of the stove, or carry on the operation of the induction cooker on the body.
8, do not let pots and pans air-fired, dry-fired, so as not to crack the induction cooktop panel due to excessive heat.
9, the amount in the pot does not exceed seven minutes fully, to avoid heating the soup overflow caused by short-circuit failure.
10, pots and pans must be placed in the center of the induction cooker, to avoid uneven heating, but also not at high temperatures or high-powered state, frequently pick up the container pots and pans and then put down, otherwise easy to cause failure (because the instantaneous power is easy to damage the motherboard).
11、It is strictly forbidden to dry boil an empty pot, the furnace panel is broken, should stop using, immediately replaced by professional maintenance personnel new panel.
12, within 2-3m of the commercial induction cooker, it is best not to place TV sets, VCRs, recorders, and other household appliances that are afraid of magnetism, so as not to be adversely affected. Pregnant women are best not to use induction cookers.
Induction cooker breaks the traditional open fire cooking method, and instead uses the heating principle of magnetic field induction current (also known as eddy current), the induction cooker is to generate an alternating magnetic field through the electronic circuit board components when the bottom of the pot containing iron is placed on the stove surface, the pot is cutting alternating magnetic lines of force and generating alternating current (i.e. eddy current) in the metal part of the bottom of the pot, the eddy current makes the free electrons in the iron material at the bottom of the pot swirl The alternating motion, through the Joule heat of the current (P=I^2*R) makes the bottom of the pot hot (the heat source of induction cooking comes from the bottom of the pot rather than the induction cooker itself, so the thermal efficiency is nearly 1 times higher than the efficiency of all cookware). The alternating current makes the appliance itself heat up at high speed, which is used to heat and cook the food, thus achieving the purpose of cooking. The induction cooker has the advantages of fast heating, high thermal efficiency, no open flame, no smoke, no harmful gas, no heat radiation to the surrounding environment, compact size, good safety, and beautiful appearance, etc., which can complete most of the cooking tasks of the family. Therefore, in some countries where induction cookers are more popular, people are known as the “God of cooking” and “green stove”.
Ceramic Board Maintenance
Ceramic plates are easy to clean. If it is light dirt, wipe it with a soft damp rag. If it is oil dirt, use a soft damp cloth with a small amount of toothpaste or neutral detergent to wipe when the induction cooker is hot, then be careful of hot hands, then wipe with a soft damp cloth until no residue remains. The housing can be cleaned with a normal neutral detergent. Keep the bottom of the pot clean every time you use it, don’t dry burn it, and use toothpaste or detergent crystal to wipe it when there is discoloration. When shutting down, you need to wait for the fan to stop completely before unplugging the power.
Cleaning the fan
For the fan’s net cover, you can scrub it with a soft brush; for the fan’s internal cleaning involves disassembly; if you need, I suggest you go to our after-sales network and have our professional maintenance staff clean it for you; but the most important thing is to maintain a good user environment.
The principle of heating for induction is special, it is induction heating, so it is necessary to use materials with magnetic conductivity, such as iron, stainless steel, etc. It is best to use specially adapted cookware, such as the use of other substitutes, the performance may be affected. Usually, the relevant manufacturers distribute pots and pans using 304 and 430 stainless steel, the quality of which is much better than ordinary pots and pans, so it is recommended to use special pots and pans.
Splash with water damage
As long as the water vapor or water drops on the surface of the induction cooker, and not into the induction cooker inside the words (generally water will not flow into the machine), will not affect the normal work of the induction cooker, can be used with confidence.
Yellowing of the panel
Into the domestic plate will be slightly discolored without care. Be careful to keep the bottom of the pan clean every time you use it, do not dry burn it, and use toothpaste or detergent to scrub it when there is discoloration; in addition, do not pad the panel with newspaper or something like that.
Ferromagnetic metalware can be heated using AC magnetic field, only in the case of ferromagnetic metalware energy conversion efficiency is high enough, the heat generated, the temperature is sufficient for cooking. Because the magnetic permeability of ferromagnetic metalware is high, there is a shallow skin depth, and under AC because of the skin effect, the cross-cut area of high-frequency current flow is reduced, and the equivalent resistance is larger, which is conducive to relying on eddy current heating. If you use non-ferromagnetic metal utensils, the efficiency will be low enough for cooking purposes.
The so-called “ferromagnetic metal” refers to the metal that can be magnetized, simply put, is the metal that can be attracted by the magnet, the main metals are iron, cobalt, nickel. General steel or iron utensils can be. Daily life induction cooker, the vast majority of stainless steel is also suitable for induction, the traditional ceramic tile cooker is not applicable, the general aluminum cookware is also not applicable there are some special induction cooker tile cooker, a built-in ferromagnetic metal so that it can be used for induction. Enamelware is made of ironware covered with enamel, so it can be used for induction cooktops.
1, appearance inspection – quality products in general, the appearance of neat and brave, clear pattern glyphs, bright color, furnace panel for high-quality black crystal plate (A grade).
2, listen to the sound – turn on the power, in addition to the sound of the positive circular design cooling fan (induction cooker in the work of a regular sound is normal), should not hear other noise and current sound.
3, test the keys – test all the keys (touch keys) one by one to see if the function can be operated normally and eliminate the products with malfunctioning switches.
4, test security – ① no pot protection: remove pots and pans in the working state, observe whether the induction cooker can automatically alarm, usually in about 2 minutes will automatically cut off the power; ② empty pot protection: empty pot heating time a little longer, the induction cooker should automatically alarm and stop heating. Some induction cookers do not have this function; ③ improper heating protection: try placing small items such as iron spoons on the stove surface and then turn on the power, usually less than 65% of the pot area can not be heated properly. Some induction cookers do not have this function.
5, test the adaptability of pots and pans – power on the healing process, repeat the action of taking pots and pans several times to see if the recovery time of heating is normal, usually take the pot and put back 1-3 seconds to resume heating, if the recovery time is greater than 5 seconds, indicating that this machine is not well adapted to pots and pans.
6, test power output stability – high-quality induction cooker should have an automatic output power adjustment function, this function can improve power supply adaptability and load adaptability. Some induction cooker power is affected by the power supply voltage, which will affect the service life, but also to the user inconvenience, affecting the quality of cooking.
(Reliability and effective life: i.e., will enter the failure period)
7、Testing temperature control
Check whether the induction cooker has a 100 ℃ temperature zone design, boil water with matching pots and pans, and see whether the water boiling set in the 100 ℃ gear can still maintain the boiling state. Inaccurate temperature design can lead to the hidden danger of burning the machine because many internal protection functions are based on temperature monitoring. In the process of boiling water, you can move the pot to the edge 1/4 or 1/3, keep about 1-2 minutes, should be able to continue to heat, indicating that the induction cooker heating function is normal. In the selection, try to choose the temperature adjustment block more, between 100 ℃ to 270 ℃, such as can be by 10 or 20 step-by-step ascending, the use will be more convenient.
Myth one: the more power the better. Although the heating speed is proportional to the power of the induction cooker, that is, the greater the power heating speed is also faster, many consumers tend to focus on the heating speed when buying, select high-power products. But it is worth noting that the greater the power, the more power consumption, the price is also rising, and is likely to affect the total negative amount. Therefore, the purchase should be based on the number of people in the family, the main purpose, the size of the pot, and other factors to be integrated. In general, the following 3 people’s families choose about 1700W; 4-5 people choose about 1800W: 6-7 people choose 2000W is appropriate; more than 8 people choose 2200W induction cooker.
Misconception two: the higher the price the better. As the saying goes, “you get what you pay for”, many consumers are obsessed with the pursuit of “high price”, thinking that as long as the price is high, everything about the product is guaranteed. In fact, it is not. Induction cooker quality is good or bad and the appearance of induction cooker (genus called selling), shell material has nothing to do with the mainboard circuit design, fan, and air duct design, and high-frequency high-power transistors, and microcrystalline glass panel quality. With the same quality, different brands, or different appearance, the price may also vary greatly. Consumers in the purchase of induction cookers to buy according to their own needs specific analysis, and not to price to distinguish between quality and functionality.
(When shopping for a look at the power, two looks at the panel selection, three looks at the IGBT – the main power large transistor, four looks at the function, five looks at the appearance).
Myth 3: Fancy panels look good and work well. The panel is one of the key accessories of the induction cooker, the market induction cooker panel is divided into the ceramic panel and microcrystalline glass panel two. According to the quality can be divided into ABC three levels.
A grade ceramic plate is white micron-level crystalline, after 45 days, 1500 ℃ high-temperature firing, a molding, high-temperature resistance 1100 ℃, resistance to cold and hot temperature difference 800 ℃, strong impact resistance. Its texture is tightly structured, easy to clean, no discoloration, full penetration of magnetic lines, high thermal efficiency, even if there is dirt on it, it can be clean as new after correct cleaning. grade B is a domestic special grade white ceramic plate, the firing cycle is about 7 days, fired at a temperature of 500℃-600℃, and then cooled and cut at 200℃. It is not a one-time molding, although also white, but compared to the A-grade panel easy yellowing, discoloration. The C-grade plate can be identified at a glance, induction cooker top plate printed with flowers, grass, insects, fish, mostly C-grade plate, because of its yellowing, discoloration fast, many manufacturers printed patterns to cover up the shortcomings. B-grade, C-grade ceramic plate induction cooker business if the written commitment to long-term use does not change color, can clean as new, does not reduce thermal efficiency, does not endanger Personal safety, can also be accepted. The black crystal panel is easy to clean, no yellowing discoloration worries, and the overall quality is better than the ceramic plate, so the commercial electric stove ceramic panel has been replaced by a black crystal plate.
Power output stability
Quality induction cooker should have an automatic output power adjustment function, this function can improve the power supply adaptability and load adaptability. Some induction cookers do not have this function, when the supply voltage rises, the output power rises sharply; when the supply voltage falls, the power decreases significantly, which will bring inconvenience to users and affect the quality of cooking.
Reliability and effective life
Induction cooker reliability indicators are generally expressed in MTBF (Mean Time Between Failure), the unit is “hours”, high-quality products should be in more than 10,000 hours. Induction cooker life mainly depends on the use of the environment, maintenance, and life of the main components. It is presumed that after three or four years of use, induction cookers will enter the failure period.
Appearance and Structure
High-quality products are generally neat and brave appearance, clear pattern glyphs, bright color, plastic accessories without an obvious bump, the upper and lower cover with tight, giving a sense of comfort, the internal structure of the reasonable layout, solid installation, good ventilation, reliable contact, stove plate to choose ceramic glass is better if the choice of tempered glass is slightly worse performance.
Temperature control characteristics of the bottom of the pot
The heat from the bottom of the pot is transmitted directly to the stove plate (ceramic glass), and the plate is a thermally conductive material, so the thermal element is generally installed at the bottom of the plate to detect the temperature of the bottom of the pot.
The power cord to meet the requirements
Induction cooker because of the power, in the configuration of the power cord, should be selected to withstand 15A current copper core wire, supporting the use of sockets, plugs, switches, etc. should also meet this requirement. Otherwise, an induction cooker work when the high current will make the wire, socket, etc. fever or burn. In addition, if possible, it is best to install a fuse box at the power cord outlet to ensure safety.
Placement should be flat
The placement of the induction cooker table should be flat, especially when eating hot pot at the table, etc. should pay more attention. If the desktop is not flat so that a certain foot of the induction cooker overhang, the gravity of the cookware will force the stove body to force deformation or even damage when used. In addition, if the desktop has an inclination, when the induction cooker to the pot heating, pots, and pans generated by the micro-vibration is also easy to make pots and pans slide out and dangerous.
Ensure the air holes are clear
The working induction cooker heats up with the pots and pans. Therefore. When placing the induction cooker in the kitchen, make sure that there are no objects blocking the inlet and exhaust holes of the cooker. The sides and bottom of the stove body should not be padded (stacked) with objects and liquids that may damage the induction cooker. It should be noted that when the induction cooker is working if you find that the built-in fan does not turn, you should stop using it immediately and overhaul it in time.
Pots and pans should not be too heavy
Induction cooker is different from the brick or iron and other materials structure built stove, its load weight is limited, generally, even pots and pans with food should not exceed 5 kg, and the bottom of the pots and pans should not be too small so that the force of pressure on the surface of the induction stove is not too heavy, too concentrated. In case you need to heat the overweight oversized pots and pans, you should set up another support frame for the pots and pans, and then insert the induction cooker into the bottom of the pots and pans.
Cleaning the stove to be the right way
An induction cooker, like other electrical appliances, should be used in the waterproof and moisture-proof, and avoid contact with harmful liquids. Do not put the induction cooker into the water for cleaning and direct rinsing with water, and do not use solvents or gasoline to clean the surface or body of the stove. In addition, do not use metal brushes, sand cloths, and other hard tools to wipe the oil and dirt on the surface of the stove. Remove dirt with a soft cloth with water to wipe away. If it is oil, use a soft cloth with a little low concentration of washing powder water to wipe. Do not use cold water to wipe the surface of the stove that is in use or just after use. In order to avoid oil stains on the stove or stove body, reduce the workload of cleaning induction cookers, in the use of induction cookers can be placed on the stove surface slightly larger than the surface of the paper, such as waste newspaper, as a way to absorb the pots and pans within the jump, overflowing water, oil, and other dirt, after using the paper can be discarded.
Test the stove protection function to be intact
The induction cooker has a good automatic detection and self-protection function, it can detect such as the stove surface appliance (whether the metal bottom), whether the use of proper, whether the oven temperature is too high. If these functions of the induction cooker are lost, the use of induction cookers is very dangerous.
Press the button to be light and crisp
Induction cooker buttons are light touch-type, when using the finger force should not be too heavy, to light touch lightly press. When the button pressed to start, the finger should leave, do not press and hold to avoid damage to the reed and conductive contacts.
Discontinue use when there is damage to the furnace surface
The induction cooktop surface is a crystallized ceramic plate, which is fragile.
Container water volume
Do not fill the container for more than seven minutes full of water to avoid overflowing after heating and causing a short circuit of the board.
The container must be placed in the center of the induction cooker to avoid failure (because of the use of the magnetic heating principle, when the container is offset, easy to cause failure to balance the heat, resulting in failure).
Keeps power stable while heating
When heated to high temperature, directly pick up the container and then put it down, easy to cause failure (because the instantaneous power is suddenly large and small, easy to damage the board).
Not for use by pregnant women
Pregnant women are advised not to use induction cooktops.
No power on (press the power button indicator light does not light up)
(1) bad keys Check and replace the keypad
(2) Loose power cable wiring Reconnect
(3) The power cord is not energized reconnect or replace the new
(4) Fuse is blownReplace
(5) Bad power crystal IGBT replacement
(6) resonance capacitor C103 bad replacement
(7) Cathodic diode Check and replace
(8) transformer bad, no 18V output Check and replace
(9) Bad substrate assembly Replace
The pot is placed, the light is on, but not heated
(1) The bobbin is not locked properly Lock the bobbin
(2) bad voltage regulator diode ZD101 change voltage regulator diode ZD101
(3) Bad substrate assembly Change the substrate assembly
The light does not light up, the fan spins
(1) LED slot bad plug line re-plug or change the LED board
(2) regulator diode ZD2 bad change regulator diode ZD2
(3) Bad substrate assembly Change the substrate assembly
Heating, but the indicator light does not light up
(1) LED diode bad Change LED diode
(2) LED substrate components bad Change LED substrate components
No pot set, light on, no heating
(1) Loose or damaged thermistor wiring Re-plug or change the thermistor assembly
(2) integration block LM339 bad or integration block TA8316 bad change LM339 or TA8316
(3) transformer plugging bad Check or change the main control IC
(4) Bad substrate assembly Change the substrate assembly
No change in power
(1) Adjustable resistor Change adjustable resistor
(2) Wrong heating/setting resistor or short circuit Check heating/setting resistor
(3) the main control IC bad Check or change the main control IC
(4) The substrate component is bad Change the substrate or change the substrate component
Long buzzer sound
(1) bad thermal switch/thermistor bad, the main control IC bad change / thermal switch/thermistor / main control IC
(2) bad oscillator, transformer bad change oscillator, check or replace the transformer
(3) bad substrate components Check or replace the substrate components
Pots and pans are normal but flicker and make a “ding” sound
(1) Pot detection is at a critical point
(2) Replace the resistance value of R104
Place the pot, the light flashes
(1) Bad than the ballast CT change than the ballast CT
(2) Incorrect cookware, non-standard cookware Use correct cookware
(3) IC1/IC6/R501 adjustable resistor bad Check the corresponding device
Power on no reflection or can not be operated
(1) poor contact between the plug and the socket or too loose metal piece in the plug is not in contact
(2) Plug in the magnetic furnace
(3) no 220V power supply in the socket (other appliances can not be powered on this socket) replace the socket power on
Electric pottery stove and induction cooker in the essence of the difference: electric pottery stove heating using the principle of infrared heating technology, by the furnace plate of the nickel-chromium wire for heat generation, in the generation of heat will emit infrared. The induction cooker uses the principle of the electromagnetic field to generate heat by producing an eddy current phenomenon on the iron pot.
Electric pottery stove and induction cooker in the effect of the difference: electric pottery stove in the heating time to truly achieve the function of uniform heating, continuous heating, in power from 100-2000W can be continuously adjusted, the real realization of the Wenwu fire function. The induction cooker is used the intermittent heating method, in which the heating time can not be sustained, for the temperature control is not strong, does not have some high-temperature frying effect.
Electric pottery stove and induction cooker in the function of the difference: electric pottery stove in the function of the upgrade, with a furnace top ten furnace reputation. The induction cooker function is less, only with a few of the most basic functions such as stir-fry, boiling water, hot pot, frying, Wenhuo, and Wuhu.
SAFETY OF USE
The following safety measures must be taken when installing and operating a cooking stove.
- Before using
– Please inspect the oven surface for cracks or damage before use.
-Do not use it when the power cord has been damaged.
-Do not attempt to repair the cooking stove yourself, regardless of any kind of damage to the stove.
-Locate away from water and heat sources, and make sure to provide enough space for the cooking stove.
-Use suitable stainless steel pots and pans, and do not connect or start the power supply before putting the pots and pans on.
-Cooking stoves are for home use only and may not be used for commercial purposes.
-Do not touch the plug with wet hands.
- Installation and connection
-Do not share the same outlet with other high-powered appliances.
-All testing should be done by a qualified technician and installed in strict accordance with local safety regulations.
-The stove must be connected to a compatible power connection and its installation should be in accordance with local wiring, grounding, and safety regulations. The manufacturer will not be held responsible for damage to the cooker due to incorrect installation, such as clicks caused by a lack of or inadequate effective grounding system or due to incorrect installation.
Do not connect the power supply through the drain. The drain does not protect against reaching the required safety guarantees for the equipment, such as preventing overheating.
The product should be connected via a qualified disconnecting device or a double-pole, fused switch box (which must comply with local regulations).
-The stove should not be installed over a dishwasher, washing machine, clothes dryer, or double-door refrigerator. Because the high heat it emits can damage. Damage other electronic devices below, which can damage the cooking stove’s ventilation system.
During the first few days of installation, a gap may appear on the edge of the ceramic glass, but it will decrease with the use of the cooker and will not affect the electrical safety of the unit.
- Protect the stove from damage
-Do not throw anything onto the ceramic surface, even small and light objects may cause a click or some degree of damage to the appliance. If the ceramic surface is cracked, turn off the cooking stove immediately, turn off the power engine, and then contact a local qualified technician for repair.
-Make sure that only one control key is pressed at a time. Do not allow hot objects to come into contact with the control keys, as doing so will cause the cooker to react incorrectly.
-Do not place metal objects such as knives, forks, spoons, lids, cans, or aluminum foil on the stove surface, as they will draw heat from the ceramic surface.
-Don’t put any paper between the stove and the ceramic panel of the stove, because the paper may be ignited.
-Do not heat an empty stove or overheat it.
Do not place heated ovens near the control area, as they can damage the electronics in that area.
Do not block the air inlet and outlet, as this will cause the temperature of the bottom box to rise. In this case, the overheat protection function will be activated and the cooker will stop working automatically.
If there is a drawer under the stove, make sure there is enough space between the drawer and the bottom of the induction cooker to ensure adequate ventilation of the cooker.
-If the user is sensitive to odors, it is advisable to maintain air circulation when using induction cookers.
- protect the cooking stove from fire
Use only flat-bottomed stoves for cooking (see Chapter 2, “Applicable Stoves”). Otherwise, the temperature sensing function of the cooker may not work, resulting in overheating or fire.
When the cooker is in use, the surface is warm; and after turning off the equipment or turning on the stove, the surface remains hot for some time. This makes it possible to be scalded before the remaining heat is dissipated, so children should be kept away from the equipment.
Clean the stove only after it has cooled down. Keep the stove out of the reach of children and place the pot with the handle facing inward and away from the edge of the rim.
When cooking with fat or oil. Never relax the care of the pan. Very hot oil can cause flames that can damage other electronic devices. When heating fat, you should heat it slowly and keep an eye on it.
Do not store anything on or near the stove that might be of interest to children, as this may tempt them to climb onto the stove at the risk of being burned. In the event of an oil or fat fire, do not use water to extinguish the fire; use a suitable fire blanket or extinguisher. Do not attempt to heat unopened canned foods because air pressure may build up inside the can and cause an explosion, resulting in bodily damage and burns.
-The power should not be cut off immediately after use, the internal fan helps to cool down the furnace body and the furnace surface.