Modern ovens

Oleg Voronin, the stove, by and large, starts kitchen - like a theater with a hanger. Plate in fact - a simple device and at a price affordable to everyone, depending of course on the configuration and use of new technologies. But first things first. From gas to electricity Residents of cities are divided into those who use gas stoves, and for those who are content with electric. And choose one or another energy source will not work. In older homes will definitely gas in the new - electricity. Now all the apartments in the newly surrendered homes equipped only with electric power sources, gas is considered more dangerous, as, however, indicate the periodic case, gas explosions in apartment houses. Ovens are not only a device for cooking, but also an integral part of the interior. All modern ovens are designed in such a way as to ensure the comfort, safety and convenience of use. Faulty installation or operation of gas and electrical appliances may cause damage to human health, lead to unpleasant consequences, and even disaster. Their installation can be trusted to a qualified service technician. Power consumption of large electric ovens than 9 kW, and the current strength - 40 A. Imported gas stoves must be adapted to the work of the Russian trunk gas pipelines. Should take into account the fact that electronic automation is very sensitive to voltage fluctuations and large deviations from the norm can not refuse. Connoisseurs say that food cooked on an open flame, tastier. Products are heated faster and therefore less subject to thermal effects, best preserved of their nutrients and flavor. Fire has no inertia. Gas flame can almost instantly reach the desired temperature. Pan heated evenly, and the water boils faster. When you turn off the gas supply stops boiling immediately. Therefore easier to control the cooking process. On the other hand, ease of maintenance, lack of combustion products, and more attractive appearance can provide an electric cooker. Most of its size cooker has a height of 85 cm, a uniform size for the kitchen. For more precise alignment with the plane of cutting table and compensation uneven floors support plates made manageable, with an adjustment range up to 5 cm width of the cooker ranges from 50 to 90 cm smallest option is preferable for a mini-kitchen. Wide plate is easy to use in the spacious kitchen. On its surface can easily accommodate pots and pans of all shapes and sizes. You can simultaneously use several large pots. The depth of the market panels - 50 to 60 cm, but is more common uniform size - 60 cm Size range includes slabs 50x50, 50x60 and 60x60 cm for small kitchen preferred freestanding gas, electric and combined Gas-electric stove. Kitchen with built-in equipment, experts recommend built hobs and ovens. Independent modules, built-in tabletop and furniture cabinets, you can create a kitchen for a specific person. On the tabletop can be positioned at the same time gas and electric hobs, grill, deep fryer (so-called blocks of a "domino"). In the modern kitchen, electric and gas hobs is well combined with oven and extractor fan and are in perfect harmony with other equipment. Hob includes a metal or ceramic base with located on her rings, which are made of different materials, different designs. Hobs have a width of 30 to 90 cm 90 cm wide panels are four gas burners and two electric double under the glass ceramics. When placing a diamond surface of the cooktop panel is used rationally to accommodate vessels of different sizes. A separate built-in ovens with independent control can be set in the kitchen cupboard to the most convenient height - at eye level. Built around the oven must be clearance for air circulation and cooling of its walls. It is necessary to protect the furniture panels on fire. To improve the cooling enforced air circulation. To form a kitchen stove consists of two functionally independent of each other: cooking (burner) panel and the cabinet ovens (oven). Smooth hobs are more attractive appearance, more hygienic and convenient to use than the panel with the speakers burners. Burner panel is often closed metal or glass lids - for aesthetic and hygienic reasons. Glass cover plate in a raised position protects the wall from contamination. Such cover is easier to clean than steel. The mechanism that ensures smooth release caps, and shock absorbers on the body contribute to its longevity. Glass-ceramic surface can withstand a static load of 25 kg / sq. cm and a strength superior to the other parts and assemblies plate. They are quite sturdy and solid, but aluminum pans can leave them dull silvery spots that are not printed or anything. Therefore, aluminum cookware is better not to use it. Pots and pans should be a smooth or slightly concave bottom, but in any case not convex. Variable sizes of heating zones on the surface can be used for cooking dishes with a diameter of the bottom 12 to 21 cm for manufacturing glass-ceramic panels all firms use the same materials from Germany, France and the United States. Therefore, the quality of cooking surfaces cheap boards are no different from the road. Gas stoves Gas stoves are cheaper than electric and gas-and electric oven. Cooking them too cheaply. But they are more flammable, more labor-intensive to maintain, and pollute the indoor air by combustion products. To combat the recent lack of highly effective nadplitnye filters. For a gas stove requires no special utensils, you can even cook in saucepan with a deformed bottom. By the way, pot with concentric grooves on the bottom gets warm faster than the same capacity with a smooth bottom - because of the increased area of ??heating. Many are accustomed to round burners. But now apply, and others. Burners do not require a triangular lattice. Dishes can be placed directly on a flat, smooth cover the burners. Triangular chain flames evenly heats the bottom of the pan from the edges to the center. Plates with such burners are easier to clean. Oval Burner is convenient for dishes of the same shape. Special burners for cooking at low heat is good for stewing meat and vegetables, cooking delicate sauces. The flame is completely hidden under the hood burner and the heat is evenly distributed along the bottom of the pan. Food can be warm without the risk of burning. Such burners eliminate the boiling, and, consequently, the need for labor-intensive harvesting. Burners for ultrafast cooking have a multilevel structure, creating two or more concentric rings of fire. There are high-power burner with three or four rings. This is the best design for power, speed of heat propagation and the mode of cooking. Heat directed into the center and edges of the bottom of the dish, it provides a quick warm up. Water boils rapidly, and the food is not undercooked. Electric cookers Electric cookers gas is more expensive, but less dangerous to use. They come with the speakers burners and smooth metal or ceramic hob. Smooth smooth ceramic surface provides good contact with the bottom of dishes and excludes its overturning. Models with a glass-half to two times more expensive than slabs with cast iron burners. Under the glass-ceramic can be conventional burners with elektrospiralyu inside, halogen, induction or ribbon heating elements. Burners under the glass-ceramic does not burn and glow, seen a beautiful glow of the heating zone. Due to the low thermal conductivity material, the surface plate at a distance of 1,5-2 cm from the heating zone is almost cold. Modern cooker offers the convenience of use, efficiency of heating and a high level of security. Heating zones may have different shapes and sizes. For a small saucepan, cover only the inner part of the concentric heating zones. For a large dish connects the outer ring heat. Two circular areas, located nearby, while the inclusion of an oval form a heating zone for the oblong dish type Roaster. There are zones of rectangular shape. Electric stoves have a different number and arrangement of the burners. Standard burners are of average power and heated for about 10 minutes. High-power burners are designed for rapid heating and heated for 7 minutes at maximum power. They can be distinguished by a red spot in the center. After completion of the rapid heating of the burner is automatically switched to the operating mode with low power heating element. Rapid heating of the burners (Super Quick, Hi-light) produce the most uniform and most well-directed heat flow. They quickly heat up, then switch to a lower operating temperature. Intensity of heating corresponds to the emission intensity burners. Radial burner with three radiating heating elements heat up for 8-10 seconds. They provide uniform heat distribution and are preferred for slow cooking (except for fire). Radial burners with ribbon heating elements (Hi-light) warm up for 3 seconds. On the heating rate, they are close to the gas. Ribbon heating elements consume more electricity, but provide a clear direction of heat flow. The design of electric stoves used the most modern technology. Halogen burners, marked with the Latin letter H (Halogen), heated for one second. In the halogen heating element tube filled with sparse pairs of halogens. When an electric current pair of halogens radiate light and infrared wavelengths, well transfer heat. Halogen hob with the greatest intensity of heat the entire area of ??the bottom of the pan. Time is reduced heat water to boiling and, accordingly, the consumption of electricity. When you turn off the heating is terminated immediately. Induction cooking zones heated directly to the bottom of the dishes, and cooking stove itself is not heated. Bottom of the pan should be thick and necessarily of a magnetic material. The optimum thickness of the bottom pan of enameled steel is 2.3 mm, and stainless - 4-6 mm. Under the glass-is the induction coil that interacts with magnetic material on the surface of the plate and incite it electromagnetic waves. Almost all the energy consumed for heating the burner food. Therefore, when high power consumption is twice smaller than that of other boards. This is the most progressive and promising method of heating. Plates with induction burners heat faster gas and electric, while maintaining the traditional quality cooking. Low-frequency electromagnetic field in an induction burner is not harmful to human health.