The selection of the hob should not be a big headache because it is quite different. That's how most people think when they first buy a hob. We'll reveal the mystery - it's much more complicated and you need to turn your head well until you choose the right one. Here are some of the most important moments to consider when choosing a hob.
Sometimes words intertwine and sellers no longer know what you really need. When choosing a hob, it is important not to call it the oven. These are two different things. Ovens are usually placed on the floor. Hobs are built or installed in the worktop. It is flat, not large and sometimes cumbersome, like an old-fashioned gas or electric stove.
If there is a chef at home, the hotplate is probably gas. Yes, the chefs appreciate the living flame because they know how to curb it. If you are still up to the chef of the restaurant and do not like the open fire or you have small children, the choice of electric hotplates is obvious. Gas hobs usually have four holes, but there are smaller holes - 2 holes. They are connected to a gas or gas cylinder. It is not recommended to connect the gas hob itself - it must be done by gas supply specialists.
It is also advisable to entrust the electrical hob connection to specialists, as it does not have a standard socket as other household appliances.
Standard gas hobs have a special cast iron or other metal frame over the casing on which pots and pans are placed. Gases are released through special heads. The valve can be used to regulate the flow of gas and thus increase or decrease the fire.
The traditional ceramic hob works in a similar way to an electric stove - it has round heating elements in its casing that heat the ceramic surface in the place where it is installed. This is how the bottom of the pot is heated.
Induction hob has no heating elements. It emits a special magnetic field that heats metal surfaces. So the bottom of the pot or pan should be iron rather than aluminum. In this way it heats and heats food. The sides of the pot get warm from the bottom as well as the special ceramic coating on the hob. It does not heat enough to burn your hands, but be careful when touching the pot itself.
If there are small children in the family or have to be in the near future, you need an electric induction hob. Usually the hobs can be ceramic and inductive. Ceramic has a heating element that heats not only the pot or the pan, but also the ceramic coating itself. Most modern ceramic hobs have even a special feature that turns off the hob if nothing happens on it for 2 hours. This is to protect it from overheating and fire. Also, the hobs turn off if you feel that the liquid has spilled, whether it is from the pot or from the sponge you clean, the hob just switches off for safety reasons. The induction hob is much safer because it does not heat the coating, and the magnetic field only heats the bottom of the pot. As a result, even after removing the pot from the hob, you can boldly put your hand – you will not burn your hand, neither you nor your children. True, the pot will be hot, so "experiments" with the hob should not be very common.
The traditional hob has 4 holes. But not always "holes" correspond to the size of the pot. It is now possible to cook in large pans of 32 centimeters (standard in large pans of 28 cm diameter). There are also square utensils - usually stewers, which, when placed on a round "hole", will not heat all the bottom. There are hobs for this purpose. With a few clicks, you can expand your heated area and prepare your food evenly.
By the way, the holes are gradually replaced by crosses marking where the pot or pan should be placed. This is true for induction hobs, because the ceramics still have marked circles that represent the boundaries of the heating element.
The ceramic hob is usually connected to a three-phase power line ("three phase"). A simple one-phase line is sufficient for an induction hob. Obviously, this can be a good way to rent a modern apartment in a rented apartment. Electricity savings are also on the side of induction heaters, as their efficiency coefficient is higher. This means that less energy is released from the wind. More precisely heated air, which is immediately discharged through the hood.
When choosing a hob, attention should be paid to its dimensions. There are now very small two holes for small kitchens just 30 cm wide. Traditionally, 4 "holes" will require a 60-80 cm tabletop width. When buying a hob for an existing kitchen, be sure to
measure the hood. It is recommended that the width of the hob should be less than the width of the hood. This will generate more steam.
How do I increase my hob so big? In addition to the standard square 4-hole hob, purchase an additional 2 holes and install it in the sidewalls. This will give you 6 holes for cooking. Or alternatively, portable induction mini hotplates. It costs little and can be one or two holes. Obviously, the hood must also increase accordingly.
Whether the hob is built or in, with a frame or without, touch control and other things may seem more important to some of our listed ones. The most important advice on choosing a hob - use common sense and always imagine all the pots stacked on the hob. If you handle it, the hob will handle.
By the way, the price is not specifically included in the choice arguments - it depends on the ability of each buyer to count. And calculating payback is quite individual, because it all depends on how often you produce the food and what quantities it will need.
