Turk for induction cooker Gipfel, Tima: reviews
If we trace the evolution of kitchen appliances forcooking, you can make a list of such devices: kerosene, primus, gas and electric stoves, multivarka, induction cooker. All of them are now widely used in culinary business at home, in the country, in the hiking or fishing.
What is common between coffee and induction?
Who does not drink this wonderful natural drink,they are not at all interested in the recipes and methods for preparing it, neither taste nor flavor, nor the answer to the question of whether a special Turk is needed for an induction cooker. But for coffee lovers the lack of special dishes is a whole problem.
The familiar and habitual model of the Jezva has a widebase and narrow neck. In the vessel of this form, both the flavor of the drink and the taste are preserved. In the small throat of the Turks, during cooking, a foam is collected, which prevents the evaporation of the essential oils present in the ground coffee beans. That's why the most delicious drink is obtained only when cooking in a small, one or two servings, dzhezve. Remarkably proved to be made of copper Turk Tima. For an induction cooker, however, only dishes suitable for use with a conventional magnet are suitable.
As it turned out, the Turk, familiar to all coffee loversfor coffee for an induction cooker is not suitable, since it has other dimensions (less than 12 centimeters). "Smart" stove simply does not turn on when on its burners there is a vascular with a small bottom.
What to do, how to be? What is the reason that not all dishes, pots or frying pan can be cooked on this kitchen appliance?
Features of induction cookers, or a small digression into physics
The fact is that in the usual housewives the heaters use fire and electric energy, which are converted into heat. When the gas is burning, then the water is boiling.
In induction devices, everything happens withAccuracy to the contrary: the heat does not arise in the plate, but in the substance of the bottom of the dishes when in contact with the surface of the device. Under the glass coating are coils of copper wire. These places are the centers of the burners. Under the influence of electric current in these coils there is accumulation of heat. When dishes are placed on a hotplate, magnetic fields form between its bottom and copper. Eddy currents, acting on the bottom of the vessel, heat it together with the contents.
For safety reasons, manufacturers make a centera working surface with a diameter of 12 cm. This is the reason why a Turk for an induction plate should have a bottom of a larger size. Otherwise, the vessel is simply not recognized by the magnetic field, and heating does not occur.
Crockery with ferromagnetic bottom and turka for induction cooker
User reviews are always different, sometimesare contradictory. However, after studying them, it becomes clear that one of the important criteria in choosing a jezva is the material from which it is made. Used such as:
- copper and steel;
- Enameled iron and ceramics;
- aluminum and heat-resistant glass.
The main feature of all cookware for similarplates is the presence of an even and thick ferromagnetic bottom. By the way, cast-iron frying pans and bowls are quite suitable for this modern cooking oven.
Long or short, wooden or bakelite?
Since there is no such heatingopen fire, the material of the handles for coffee-making utensils has no value and can even be wooden. And the handles of modern models are much shorter and more comfortable than before.
Metallic Turka for induction cooker Gipfelcovered with colorful colored enamel. All models are provided with bakelite handles. The dazza of this company has the dimensions of the bottom suitable for these heaters.
Manufacturers slightly changed the overall design and the traditional shape of the vessel, increased the diameter of the neck and overall dimensions. But in such a Turk you can quickly make coffee for breakfast.
Adapter for induction: what is it and why is it needed
The most delicious coffee can be cooked in a ceramicdzhezve. This is a traditional dish for a wonderful drink, which preserves the aroma and all the tastes. However, the induction plate recognizes only materials with magnetic properties, which neither glass, nor copper, nor ceramics, nor aluminum possesses. Thanks to modern technologies, it became possible to correct this problem by using ferromagnetic alloys for bottoms of special utensils. Glass and clay do not belong to such materials, the Turk for the induction plate must be different.
To solve the problem of how to useordinary pots on such a stove, came up with an adapter. In simple terms, this disc is a medium of a certain size, which is put on the surface of the plate, and already placed on it utensils of any material. The diameter of this circle depends on the size of the burner for which it is intended. Manufacturers produce three standard versions: 17 cm, 21 cm and 22 cm. The adapter has three supports, which does not affect the safety of the main glass surface. The cost of a disc depends on its size.
The plate plate recognizes this device, itit is heated, the heat is transferred to a teapot standing on it, a saucepan or a glass. Thanks to this "intermediary", the induction heater works like a conventional electric hotplate and gives heat to any top item.
Some useful tips
In order for the plate to turn on only then,when necessary, do not put in the center of its burners random metal objects (knives, spoons, potato peelers). But pots, pans and a Turk for an induction cooker should be placed directly in the center. Then the device operates in normal mode, and the content is heated evenly.
Since nothing burns on this superplate, the working surface is cleaned using special napkins.
The bottom of the frying pan should be perfectly flat, otherwise the generated waves will cause sound vibrations.
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