Induction hob BOSCH PIE651F17E. Review
In my life, I cooked both on a gas and an electric stove, each has its own pros and cons, the main thing is to adapt and then all the dishes turn out to be delicious;) They decided to put a novelty (comparatively;) into the new kitchen, an induction cooker from bosch. I’ll tell you briefly how to use it.
Induction hob from Bosch, expensive but economical. Induction, electric or gas, do you still choose?
In my life, I cooked both on a gas and an electric stove, each has its pros and cons, the main thing is to adapt and then all the dishes turn out to be delicious;)
They decided to put a novelty (comparatively;) into the new kitchen, an induction cooker from bosch. I’ll tell you briefly how to use it. Its positive and negative sides.
Short review.
4 induction cooking zones, large 21 cm, two medium 18 cm and small 14.5 cm in diameter. Power 7.2 kW. Dimensions 59.5 (W) x 52.2 (D) cm, dimensions for installation (WxD) 56 x 49 cm. Childproof lock, timers, boost.
How to turn on and cook.
It’s simple, but you have to take a few steps. Press the power button. Then click on the circle of one of the selected burners, on one of which you already have dishes. Set the power level from 1 to 9, I usually start at 6-8 and then decrease to 2-4, experiment. You can select an intermediate interval by clicking on the dot between the numbers. During cooking, you can increase or decrease the power. If you are cooking on several hotplates, first select a circle from one of the four, then change the degree of heating. To turn off the hotplate, select the power "zero".
About bad.
1) An induction hob is an expensive purchase. over, Bosch. She came to us in 32 thousands!
These pans and pans are ordinary, not something supernatural, heavy, with a thick bottom, good and high quality. And their price is slightly higher;) But you can find models on a budget, take a look at walmer and moulinvilla firms. I took pans from them for only 1000 rubles, they are good. Or ikea.
Well, or you can try using a special lining, put a heavy pancake on the induction burner and put any of your dishes on it, even weightless aluminum ones for 150 rubles.
3) For some, this is nonsense, but it makes noise. Already in the 6th mode, the induction hob starts to hum. And on the most powerful, ten, it hums no quieter than the hood in standard mode. And if all four are included? Personally, I got used to it, but at first I didn’t like this moment. Yes, and I very rarely turn it on above 5.
4) The above disadvantages apply to all induction hobs. And not for everyone these are disadvantages. But in this particular Bosch PIE651F17E model, it is inconvenient for me that the smallest burner in diameter is long away, in the second row. And if I put large pots in the first rows, then reach out through them to a small ladle, wanting to stir the porridge, it will be oh, how inconvenient. Yes, and when the stove is free, it would be more convenient for me if this, the smallest and most used burner, was closer.
5) Personally, it was unusual for me at first to reorganize from years of management "twists". Now I have 9 buttons and I try to fit everything in my memory. So. Oatmeal 6-7 and stir well. Cheesecakes for 5 on one side, on the other for 4. Buckwheat for 6, after boiling for 2-3. Scrambled eggs for 5 or 6? I forgot. There is even a table in the instructions! At least make up your own. Somehow I didn’t think about this with twists.
About good.
1) Induction cookers are said to save energy.
2) Easy to clean, in comparison with gas figured burners and pancakes, which had to be boiled in soda and scrubbed for hours. It is better to wipe the glass-ceramic surface every day before going to bed with a damp cloth and then dry;) Well, in the process of cooking, if something boils away, do not be too lazy to immediately remove it. Then it will not be necessary to wash it at all even once in your life. Special products are not cheap, but I get by (and used to do with an electric stove) with a simple dishwashing detergent, sponge fairies. And everything was washed. Although the instructions do not allow, they ask at least not clean, diluted with water.
3) It does not get very hot during cooking, so it is enough to wipe boiled food with a damp cloth. Cools down quickly. It is difficult to get burned.
4) Water boils quickly. Instant response, if your porridge is running away / burning right now, you immediately set the mode to a weaker one and at the same second the heating decreases.
Specifically in this model, I like:
5) If you accidentally turn off the stove, turn it on again within 4 seconds and all her settings will not be lost, she will start cooking with the same parameters.
6) Yes power boost. This is when you are in a very hurry and you need to boil the water as quickly as possible. Super fast boiling water mode. But even without it, water boils 7-9 faster than on a simple electric hob. If you turn on the boost, then it is necessary that the neighboring burner (the one below or above) be turned off.
7) There is a simple timer, you set, for example, 15 minutes and the stove then simply beeps. Maximum 99 minutes
Is there sleep timer. After the set time has elapsed, the hotplate simply turns off. For example, you know that eggs are boiled for 10 minutes. Set the right time and go to your computer without the danger of forgetting about them. The stove will turn itself off. The same operating time can be programmed for all cooking zones. Each of them will count down the time separately.
P.S. I can’t wait for the manufacturer to figure out a two-stage timer with temperature switching. For example, I know that buckwheat will boil in 2 minutes, cook the stove for these two minutes at a high temperature, and then switch to a low one and cook for another 15 minutes. Whisper.
9) There is a function of locking the buttons during cleaning, so as not to knock off the settings by wiping the stove.
10) If you leave the stove to cook without changing the settings for a long time (forget, fall asleep), it turns off.
11) There is an indicator of electricity consumption. After each shutdown, the stove will tell you the numbers in kWh. I have this setting turned off and to enable it, it seems, you need to roll back to the basic settings.
12) There is an auto shutdown if you forget to put the dishes on the burner.
13) There is an auto-recognition of dishes, the stove will turn on the desired burner 20 seconds after turning on the hob, provided that there is dishes on it. But personally, I’m used to turning on the desired burner myself.
Tips for using an induction cooker.
Close the pot / ladle lid, this way the water will boil much faster, you can cook at a lower mode and you will save energy = real money.
The bottom of the pan and the burner itself must be dry!
The bottom of the cookware must not be rough to avoid scratching the stove. Although scratches will appear anyway, this is inevitable!
You cannot organize a water bath.
If a fire has occurred on the surface, for example, a spilled sunflower oil has flared up, do not extinguish it with water, it is better to block the access of the flame to the air with a lid or damp cloth.
Do not reheat empty pans or pans with a thin bottom. The manufacturer scares the fact that she can melt! I’m afraid to check;)
Do not place hot cookware on the induction hob. Now I can’t imagine where to put the hot baking sheet from the oven 🙁
The induction hob does not tolerate cookware made of aluminum, glass, ceramic, copper and ordinary thin steel.
Suitable dishes made of ferromagnetic alloys (as I understand it, this can be checked with a simple magnet, should stick to the bottom) enameled steel, cast iron and stainless steel for induction cookers.
And in conclusion, some thoughts about different types of plates.
Gas. This is unsafe in the first place. Especially in houses where your neighbors AL-KOHolics unreliable people. Not a week goes by as such exploded houses are not shown on the news. Yes, and I sometimes blew out the fire with a breeze or flooded with boiled soup. But I immediately noticed it;) The water does not boil quickly. We need matches. Of the pros, gas is cheap.
Electrical. Electricity bills are not encouraging. If it boils and burns, you need to scrape off with a scraper. You need to get used to cooking with residual heat. That is, sometimes turn off the dish 3-5-10 minutes before cooking. Hot, you can burn yourself.
About induction all in the details above. If anyone is interested, a quote from the Internet about the principle of work.
3) A time-tested double boiler.
4) Quality stationary best blender from brown.
5) Yogurt maker, which I rarely use.
6) The best electric mulinex sander.
Unusual carbon cleaners
Sometimes there is not enough time to wash or wipe down the stove immediately after cooking. Thus, it is not uncommon for a multi-layer carbon deposit to form on the induction surface.
If standard methods of removing grease and dirt do not work, we recommend using the following tricks:
- Soak a stove-cleaning cloth in warm water and place on the dirty area for 10 minutes. After the food remains soaked, remove them with a rubber scraper.
- In severe cases, apply a special cleaning agent to the cloth and place it over the problem area for 10 minutes.
- You can use sunflower oil to remove carbon deposits. Apply it to the hob and wait for a while, then rinse with a sponge dipped in warm water.
- Regular baking soda will do a great job of removing any kind of contamination. Mix it with water until the consistency of a paste and spread evenly over the dirty area, then remove with a sponge.
Often housewives prepare their own cleaning agent from ingredients that are found in almost every home. For example, vinegar. It has excellent disinfecting properties and removes all germs and bacteria.
So, to make a vinegar cleanser:
- Mix vinegar and water in a 1: 1 ratio;
- Pour the resulting solution into a spray bottle;
- Apply to the contaminated area and leave for 5 minutes;
- Wipe the stove with a dry cloth or paper towel.
Also use ammonia. It removes stubborn stains and plaque and polishes glass ceramic surfaces well. To prepare the solution, mix water and ammonia in a ratio of 1: 5, then apply to the surface using a spray bottle and wait for 10 minutes. Then wipe the plate off with a soft cloth.
How you can and cannot clean an induction hob
Like any stove, an induction hob tends to get dirty. This happens most often during the cooking process. But before you start cleaning, you need to familiarize yourself with some of the features for caring for such a device.
Do not clean the induction hob:
- Abrasive detergents, as small particles can damage the surface;
- Dishwashing liquid that leaves white streaks – substances contained in it can corrode the protective coating of the hob;
- Metal sponges, rough scrapers and knives – these items leave deep scratches on the surface.
To effectively clean the stove from dirt, you should use:
- A special scraper made of silicone or rubber;
- Soft cloth or melamine sponge;
- Paper towels or microfiber cloth.
How to extend the life of the device
If you want your induction hob to last for a long time and maintain an attractive appearance, it is necessary to properly care for it and follow some recommendations:
- Make sure the surface is clean before cooking;
- Clean the panel after each use, before food residues have time to dry;
- Wash the stove only after it has completely cooled down;
- Apply the glass ceramic surface cleaner to the burner, not to the sponge;
- Use special dishes for cooking;
- Cook in a flat-bottomed dish to avoid scratching the coating;
- Do not use abrasive products and hard objects for washing and cleaning;
- Do not expose the surface to temperature extremes, do not put dishes on it immediately from the refrigerator;
- Protect the stove from falling heavy objects (for example, if you drop a glass lid from a frying pan on it, cracks may appear along the coating);
- Try not to let liquid get on the hob, as this can also form microcracks;
- If salt or sugar gets on the panel, brush them off without pressing them against the stove, otherwise the crystals will leave scratches;
- Monitor the working condition of the outlet and power cord.
The right dishes
When cooking food, place dishes on the incandescent area, the bottom of which matches the size of the burner. If the bottom of the container is less than the heated surface, there will be an extra waste of electricity. If on the contrary, the heating will be uneven. The bottom of the pot or pan should be even so that the heat transfer between the dishes and the surface is measured. When using utensils with irregularities, the following problems may arise:
- Deformation of the burners;
- Heat exchange between the dishes and the burners will deteriorate, which will lead to uneven heating of food in the dishes;
- Differences in the pressure of the cookware on the surface of the burners are formed, which can lead to damage to the coating, and at high temperatures and its destruction.
In addition, electric cookers with a glass-ceramic surface are easily susceptible to mechanical damage, so the dishes should not be too heavy or slip out of your hands due to poor grip.
To prevent damage to the surface of the cooking zones, do not place pans with a wet base on them. If, for example, the pan is just washed, you must first wipe it dry.
Basic rules for using an electric oven
As for the hob of an electric stove, there are rules for operation for the oven. Today, appliances are found with two types of ovens: with and without a thermostat, but the principle of their operation is not too different.
Whatever the oven is, it is still worth knowing the basic rules for its operation.
- Stew and bake on the middle shelf in the middle of the baking sheet; you do not need to use the top shelf for such purposes. The lowest level is ideal for boiling vegetables.
- When baking or stewing, it is best to use two different temperature settings. The first half of cooking is best done at the highest temperature and the second half at the lowest.
- If it is difficult to determine the temperature inside the oven, then you can check it using plain paper. To do this, a white sheet is placed on the center of the baking sheet and placed in a switched on oven. At low temperatures, the paper will turn brown in about 10 minutes, and at high temperatures after 3. With a thermostat, it is easy to determine the temperature. There are also special oven thermometers.
- For the oven, it is best to use ceramic, cast iron, refractory clay or glass cookware. When cooking, you can take foil, it is better to wrap the baked product in two layers so that it does not break and the resulting juice does not leak.
- After half of the cooking time, it is recommended to open the oven door slightly.
Secondary functions
To make cooking a pleasure, manufacturers are constantly introducing new options. For example, many housewives have already felt the importance of the timer, thanks to which the cooking process is always under control. Auto-shutdown helps from unwanted moments.
Modern models of electric stoves have the following capabilities:
- Child protection;
- Defrosting;
- Memory;
- Heating;
- Control over consumed electricity.
What you need to know about an induction cooker so as not to be disappointed in your purchase
Food will cook faster, but the dishes will probably have to be changed.
Induction hobs continue to gain in popularity. While some housewives take pride of place in the kitchen, others shrug their shoulders skeptically and talk about the insecurity of using them. Let’s try to figure out on whose side the truth is and whether it is worth changing the usual electric or gas stove to a new induction one.
Cost-effectiveness
Induction does not consume energy to heat the contacting surfaces and air. Heat loss is excluded, because all forces are thrown into heating food.
Food is cooked faster: there is no need to pre-heat the pan, the heating process starts instantly, and the heat is distributed strictly along the diameter of the bottom of the pan, optimizing what is Induction Cooking energy consumption.
On the other hand, there is a possibility that you will have to replace the dishes with new ones.
Principle of operation
The main difference between such a stove and a classic electric or gas stove is in the principle of operation. With a gas stove, everything is obvious: the combustion of gas creates a flame that heats up the dishes and food in it. A classic electric stove works by releasing thermal energy when an electric current passes through a metal heating element.
They cook on an induction hob using induction current. Electric current, when passing through the turns of a copper coil located under the hob, is converted into an alternating electromagnetic field. It creates an eddy induction current, which sets in motion the electrons in the bottom of the dish and heats it up.