Types of kitchen stoves. Main characteristics. Comparison, advantages and disadvantages.

  Types of kitchen stoves.  Main characteristics.  Comparison, advantages and disadvantages.


Today there is a huge variety of different appliances for the kitchen, among which also a wide variety can be distinguished various types of cooking stoves.

This is one of the most sought-after appliances in the kitchen, because thanks to it you can cook the various and most complex dishes. Although now there are various appliances that can replace the stove, but still the leading place in the kitchen still belongs to it. Maybe this is connected not so much with its functionality, as with the habit and convenience based on this habit. After all, modern multicookers, steamers, various types of stoves appeared quite recently and people have not had time to get used to them as much as they got used to the stove for many years.

Modern kitchen stoves in their technological features have gone far ahead of their predecessors. Completely new species have appeared, and traditional gas and electric have improved significantly.

IMPORTANT CHARACTERISTICS OF KITCHEN COOKERS

1. type of energy (natural gas, liquefied gas, electricity)

2. The visible elements and the number of comforters (2,3,4 ...) (gas comfort, rapid, tape or HiLight, halogen, induction.)

3. temperature adjustment (mechanical, digital)

4. the presence or absence of the oven (if it is, then the number of baking trays is 2.3 ...)

5. the presence of lighting, convection (hot air), pyrolytic cleaning (type of cleaning itself), skewer, grill (infrared, TEN), microwave function

6. safety (door with double glass, gas control oven, residual heat indication). Gas stoves are cheaper to operate than electric cookers, but they are much more dangerous because they emit carbon monoxide when burning and there is a risk of gas exploding.

7. reliability, durability, warranty period (cooking surface material is stainless steel, glass-ceramic, enamel),

8. width, length, height, volume of the oven, maximum power consumption

9. control technology (mechanical, digital through mechanical controls, sensory)

10. manufacturer. almost irrelevant. because the goal of any manufacturer is to constantly sell new, otherwise it will be left without orders, and therefore the effort and time to failure is incorporated from the very beginning into the slab and is often not indicated in the product specifications and does not exceed a couple of years; the maximum period is 10-15 years. It is necessary to pay attention to the materials and technologies used in the furnace and the warranty period and conditions, and not to the marketing brand.

11. maintainability, availability of spare parts (heating element, glass-ceramic coating, glass for the cabinet, etc. ...)

TYPES OF KITCHEN COOKERS

All cookers can be divided into three large groups, which are primarily related primarily to the design and method of heating.

  1. Electric
  2. Gas
  3. Combined

But it is also worth noting that in almost all three there are two additional types - these are traditional ones, standing by themselves in the headset, in the kitchen. In principle, for cooking traditional stove does not need the kitchen itself.

The oven is placed in a separate module.

Another thing is the built-in types of cookers, which are embedded in one (or two) of the modules in the process of installing the kitchen unit. Why two? By the fact that the embedded type of plates, is divided into two parts:

  • the cooking surface is placed on one of the previously designed locker sets, especially for the built-in stove
  • oven, often can be positioned at a higher level - for ease of use.

That's why for embedded types of cookers, the suite itself is absolutely necessary.

Let's take a closer look at the features and characteristics of each type of slab mentioned above.

TYPES OF ELECTRIC PLATES


From the point of view of electrical equipment, an electric stove is a heating electrical system.

By the type of heating they can be divided into the following types:

  • Plates with tubular electric heater
  • Plates using a simple spiral
  • Plates with a tape heater
  • With infrared halogen heater
  • Induction (indirect heating)
  • Microwave

  Types of kitchen stoves.  Main characteristics.  Comparison, advantages and disadvantages.

  • spiral heaters - the spiral quickly heats up (in 15 seconds);
  • tape heaters - are executed in the form of a tape, twisted in the form of a spring, as in a mechanical watch. Heats up within 8 seconds;
  • Halogen Heaters - A tube filled with halogen gas, in which a heater is embedded. The current flowing through the heater emits a halogen gas that heats the dishes. Heating occurs instantly after switching on. Runs at full power in 3 seconds;
  • induction heaters create a powerful high-frequency magnetic field (20-100 kHz) that warms the bottom of the dishes, works only with ferromagnetic dishes
  • microwave heating using the phenomenon of heating water-containing substances by electromagnetic radiation of the decimeter range (usually with a frequency of 2.450 GHz) and intended for fast cooking, heating or thawing of food.

By the design of the heating surface can be divided into electric cooking stoves: ceramic and cast iron heating hob

CERAMIC KITCHEN COOKERS

Ceramic view of cooking stoves

They are both traditional and embedded. This type of plates appeared relatively long ago and is becoming increasingly popular. This is so to say a new level for kitchen appliances, today they are very fashionable in the first place the look looks very modern, and secondly they have practical advantages:

  1. Due to their design, they are able to heat their surface much faster, before it was the main problem of electric types of stoves, so they could not compete with gas, which very quickly contributed to heating, thanks to open fire
  2. Smooth surface, very easy to clean.
  3. Due to the flat surface, the dishes will now not be able to move out of the burner and the contents will not spill to the surface.
  4. The absence of the likelihood of leaks that gas stoves have, therefore they are not explosive.
  5. In operation, they are safer since there is no open flame

The disadvantages of electric ceramic types of plates

  1. Unlike other plates, ceramic plates in particular, their upper part does not have high edges, if by chance food is spilled during cooking, there is a high probability that it will spill further - on the floor
  2. The cost of such stoves is higher than that of gas
  3. It requires dishes with a perfectly flat bottom.

Among the ceramic plates is to provide induction. Their main feature is that when cooking, their ceramic (glass) surface does not heat up, but the dishes immediately heat up.

GAS PLATES

In order to choose a gas stove, you do not need to know many subtleties as when choosing electrical. The main feature of gas types of cookers is that in their design there is a special grid stand,   Types of kitchen stoves.  Main characteristics.  Comparison, advantages and disadvantages. which raises the dishes in which food is prepared above the fire at a certain optimum height.

Modern types of gas stoves almost all are equipped with a system that allows you to protect against possible gas leakage, which makes this type of stove more secure. Pay attention to that under the control of this system included not only the cooking part, but the oven.

All modern gas stoves are equipped with electric ignition system, which simplifies its inclusion. To do this, no longer need matches.

COMBINED PLATES

This kind of hybrid that combines gas and electric cooking. The convenience of such stoves is that if there is a gas supply or electricity supply in your house in the system and they are temporarily de-energized, you will have an alternative and you can still cook food.

They are quite rare, since they have not gained popularity with the consumer, with which it is not known. maybe with a not very nice view of the upper part, or maybe there is simply no need for them, since problems with the supply of gas and electricity rarely occur.

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