Cooktop: electric or induction?
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As a matter of fact, an electric hob, unlike a gas one, needs a flat lower surface for good contact with the cookware. How is it with the induction stove?? That is, does it heat without contact (with poor contact) surfaces. If so, will it heat, conventionally, the steel ring on the finger if it is over it?
Steel rings (as well as any other) I do not wear, so I can not check in practice, but not very much and want to. 🙂 But the pot must be close to the stove: a very close contact is not necessary, but if you raise the pot over the stove a couple of centimeters, the heating will stop.
As an expert in this matter, I can say that it will not. There is a minimum area of the object which includes the surface, besides 99,9% of rings are not ferromagnetic In fact, the induction hobs have a lot of different variations, including the principle of operation.
The kitchen timer is the best friend of the stove. Put a pot of water in the pot, set the timer for 10 minutes, and you go about your business. It’s the same with heating the pan, cooking the soup, etc.
That’s what I’m saying. Patience has become my greatest virtue. Also, humility, so I don’t have to worry too much about wasted kilowatts.
I’d like to know. how it affects the quality of cooked food? if there’s a difference, except it’s faster on an induction stove, that’s all ?
Considering it’s not the stove that does the cooking, but the person behind it, it doesn’t affect it in any way. One cooks buckwheat perfectly on an electric stove, the other cooks lobster on a gas stove.
Induction Vs Gas. Which is better?
On a related note, I’ve been using an induction cooktop for 3 months now, and a long-standing set of Zepter pots and pans proved to be quite suitable for the stove. And I had to buy an extra frying pan. I’ve gotten used to cooking in one pot, storing in the fridge in a different container. The most pleasant thing, especially after the ceramic electric stoves which periodically had to be cleaned with teeth, is to wipe the surface with a wet rag and it feels like new! I’m very happy with my choice of induction stove.
For me, in general, all more or less safely resolved with the dishes, but the first few days had to suffer. 🙂
A year ago in connection with the purchase of a new kitchen I spent a month agonizing over the choice of cooktop type. electric or induction. Before that I cooked with an electric for 15 years (after that the Husquarna oven was my lifelong love). I checked all the pans and pans with a magnet. Got it.5 saucepans and.2 pans (just before I switched to cast iron, which I like tenderly, so I was not sorry to part with the old ones). I thought about getting a combo, like a friend of mine had done a couple of months before (she was sorry to part with some dishes). But on one of the forums, I read that those who bought a combo then regret in mass and cook only on the induction part. Took a chance to get the full induction and it’s a bull’s-eye! Very pleased with it. I bought a small adapter just to make coffee in a (copper) brewpot. And my friend already regretted that he had taken the combined. And yes, the thing I was most afraid of was that noise everyone warns about (I’m very sensitive to all noise). I got used to it so much that only after reading Alex’s post I remembered that it exists).
Our induction stove always buzzes, especially at high temperatures. Before reading this article, I thought that they gave us a defective one or installed it incorrectly. Now I know that everything is fine. No other complaints. And I didn’t know there were adapters, so I made coffee in a pot. Now is the chance to cook in a turkey. Thanks to the author!
Cheers! Me, truth be told, the adapter did not help much, I used it just a few times. But if especially for the Turks, yes, perhaps it is not the worst idea.
I’ve read that induction stoves have trouble maintaining a consistent temperature, t.е. Put out or sweat it will not work. It is so?
A bit in the sense that at low settings, instead of a constant little heat, we have rapid heating fast off heat off heat off. If the bottom is really thick, it won’t affect stewing.
about to buy a stove. this article was very helpful. Thank you to the author and those who shared their experiences.
But here’s my question: I still have a choice of induction stoves, but the question is. Should I take it with a steel frame around the perimeter or not worth the hassle?? Will this “border” somehow help if, for example, milk escapes or something else? Or it has only decorative properties?
I think the question is strange, for me the presence or absence of the frame factor is not even in the top ten priorities. Now I have a stove without a frame, before I had a frame (electric). In my opinion, the second option is less convenient because such a stove is more difficult to wipe clean. And the milk Well, you just don’t need to bring it to the point where it runs away, that’s all. 🙂
thanks for the real life comparison, made it easy to choose the induction stove. Maybe if you have experience, share in an article on electric ovens. Do you really need all of the features that are claimed?
I myself continue to use the induction one and can’t get enough of it. The next one is induction only. As for the cabinets, then I guess the question is more to ask yourself: do you really need all these features? In my experience, if it can go from 40 to 250 and grill with fan (which most can), I’d never think of adding any extra features to it.
Ladies and gentlemen, I bought an induction hob a long time ago. It was exotics then and very few people knew what it is. There were no pots and pans for it. Bought a stove then in Germany and then solved the whole problem of getting the right pans, pans. So used to normal appliances with my wife that once, when we were a guest and started cooking on an ordinary stove, we were just stunned by the cluelessness of the process. Even the mood and the desire is gone. All those questions, concerns, and other crap that sound in the discussion, discard and take it. Do not regret.
Gas Cooktop Vs Induction Pros And Cons
We’re the ones with the truth in the throes, and you’re the ones with the bullshit
I have a question about the heat zone of an induction stove. Now, while the kitchen is in production, we use a table induction stove. Heats only the center. I read in the reviews that such a problem exists also on the panels. When cooking it is not noticeable, but when frying very much, especially the pancakes, the center is ready, the edges are raw. There’s a problem with yours? Or it depends on the manufacturer (price)?
No, I don’t have that problem, it heats the entire area give or take evenly. Maybe it’s not enough power on the stove? And I can not help but recommend to use cookware with a thick bottom, which distributes heat even when uneven heating.
Hello, it turns out that if I get an induction stove I need a special pot (which is not cheap).
No, it’s not special cookware, it’s just cookware made of metals suitable for induction heating. I can not say that such utensils are more expensive than usual, on the contrary, in my case, more expensive and high-quality utensils did not work, I had to take the one that is easier.
I bought an induction hotpot not too long ago. I liked that it had one extended burner. Other manufacturers may have it too, but I haven’t seen it.
Tell me, they say the induction stove is bad for health, is it true??
I think we should check with those who invented it. But in general we use to call any radiation harmful, and here we have the whole magnetic field!
Alexey, thank you for this article. There was a question with the choice of cooking surface, what I have not re-read and revised. Your recipes I trust 100%, so I did the same with the hob and bought the same one.) Thanks. For saving me the trouble of choosing.) Stove turned out to be a budget and high quality.
Thank you, almost all questions removed)). Remained 2, in terms of power. What can’t be cooked with 1300 wattage?? 1400? It is better to choose which one, 2000? Is it better to choose a cooker with a preset program or with a random power setting?? And the question above. What’s the deal with heating only in the center?? Does it count as a defect??
My stove has 1.5 kw on small burners, 2 kw on the large. It is noticeable that at medium settings, the heat is not even, but variable, then boils, then cools down. But because it all happens according to the intensity of heating selected, combined with the other pluses, the induction hob outweighs. And it is clear that if you fry, then fry at 7-8, and there this effect is not so noticeable. What’s the deal with the center heating is better to ask the stove maker. It’s not supposed to. And in any case, it’s worth buying pots and pans with a thick bottom so that it distributes even the uneven heat.
Tell me how often the induction breaks down? Masters dissuade from induction, they say bring to repair more often than the electric
Thanks for the tips. I’m also thinking about which one to buy. I’m leaning towards induction, but all my cookware is not magnetic :(( Although with all the benefits induction has to offer, I’m willing to splurge on new cookware for the more comfortable cooking. Advise which company it is better to buy a stove hob? There are many on the market. I want not to miscalculate.
If you look at the average segment of stoves, you can take, it seems to me, plus or minus any. Any one will last you a long time if you’re lucky, and any one may have a technical defect if you’re unlucky. On the contrary, do not believe it if someone convinces you to buy or not to buy this or that brand of stove based on their experience with one or the other.
All right, then. Let’s use the well-known method of scientific poke. I hope to get lucky.
The article is useful, thank you. Induction now outweighs my desire to buy. There is a question really. Is it possible to put an induction surface over an oven in an appliance? The Internet is something ambiguous in this matter
And what about this write? That’s how it works for me, so far I have not encountered any difficulties.
They say that electromagnetic waves affect the oven badly and can damage it. True, I saw in the first picture that you have it like that and it works, so I think they write lies.
Alexey, please tell me about the capacity of induction stoves. There are four-burner stoves with 7.4 kW, there are 5.6 kW. If the advertised power is lower, it will heat up more slowly? Full power is used if all the burners are on at maximum power? And if one is on, it will be 1/4 of the total power? Why this question, we have one line for a 7kW stove, it needs to connect the induction hob and oven at 3.3kW. Is one mowing line enough or is it still necessary to run a second one??
That should answer you electrician, I’m not in this business as much as possible. 🙂
Of course it would be better to have two lines for modern high-powered appliances, a separate socket for the oven and a separate one for the hob. But if you have it, just try not to turn on the oven and the hob at the same time. The power of 7.4 kW of the hob is the peak power, it is reached when all 4 burners are turned on at maximum. If one burner is on and not at maximum, it will be 1-1,5 kW.
In the documentation of any manufacturer specifies two parameters 1. the power of each burner individually and 2. The peak power of the device, t.е. The sum of all burners’ power when turned on to their MAXIMUM wattage. In reality, it’s almost unrealistic. The most likely power consumption is somewhere between 30 and 50% of the peak load.
Where’s the safety part?? If it kills you in a fraction of a second, it’s fine? I wanted to know what is safer electric or induction stove and didn’t see anything in the article. The rest doesn’t matter, as long as it’s safe. But it’s not about safety.
If it kills in a fraction of a second, it’s not normal, go to the manufacturer’s warranty department for clarification.
Induction Cooktop Explained | Pros & Cons
I mean, an induction stove can also electrocute or something? I’ve never used an induction stove
Anything that carries current can be electrocuted. Especially if it’s not hooked up properly.
That’s crazy. I’ve only ever used a gas stove. I don’t have an electric stove in my house and it electrocutes me. I’m shocked. What if it kills you? It’s not a new stove.
If the appliance is electrocuting, it’s either not properly grounded or has a leakage problem.
Gas stoves also have electric lights, grills, etc.д., so they can also be electrocuted in theory)) But most importantly gas is very explosive, and against this there is no protection devices or circuit breakers.
Hello!I don’t understand one thing. It turns out you can not install an induction stove over an oven?
Hello! That all time used a gas stove and it is perfect for me. But now we are building and will have an electric stove. Started to look at options and fell on the induction. But here write a lot that it instantly heats water and t.д. And I have a question, if after the water boils, you can reduce the power to not boil much (like a smaller fire) or it will always cook on the same power. Podskazte pliz)))
Of course, you change the power the same way you would on a regular electric or gas stove, otherwise cooking would be impossible. 🙂
Thanks a lot, just on the Internet said that the pilaf, then burns, then not cooked. Here I am, and I screwed myself, that only one power is done and no more. That’s comforting)))
I’ll tell you more, if you have the wrong hands, you won’t taste pilaf even on the fire. 🙂
Hello. Interesting article, thank you. I want to buy an induction stove because the electric one isn’t working half the time. But there’s a dishwasher underneath. Wouldn’t the radiation be bad for the dishwasher?
Technically it’s just a magnetic field and the dishwasher is not a sophisticated navigational device. But if anyone should ask this question, it should be a specialist who deals with these devices on a more serious level than the average user.
Good afternoon. I’m worried about the connection of such a stove. Is it necessary to reinforce the current-carrying line? What is the load on the outlet compared to other kitchen appliances. Can the kitchen wiring in a house built in the 80’s hold up??
There are a lot of nuances, but most likely the old wiring is not enough. To give an exact answer, you need to know the total power of electrical appliances that you want to connect to this line, the cross sectional area of the existing cable, the material of which it is made (copper/aluminum) and the length of the cable to the switchboard with circuit breakers. With a total capacity of 8 kW and a length of 20 meters requires a copper cable cross section of at least 4, and preferably 6 mm^2
Good afternoon. I’ve used an induction stove. I’ve come to the conclusion that the electric is the most practical and reliable.
You have the right to think so. I see nothing practical in an electric stove, it’s an inconvenience made into an absolute. Reliability is a question of the manufacturer and the model.
Induction is the coolest ) get a SMEG and your impression of induction will change dramatically
Good afternoon! I liked your post very much! I too have a question what kind of stove to choose induction or electric, of course after your post lean in favor of induction, but the question is whether it is possible on the induction stove to cook pancakes? Pancakes on the weekend, as a tradition and I do not want to))))
Can! over, it seems to me that it is on the induction pancakes turn out better than on the electric stove.
A lot of things and useful written, but my question is a little on a different plane. Own house, there is gas I finish repairing or re-equipping the kitchen and I want to switch from gas to induction. Maybe someone has experience and can tell me how much will the use of this device in cooking go up for me? Maybe someone compared in terms of rubles or percentages? If not difficult do not delay in answering, it’s time to make a decision. Thanks.
Thanks for the detailed analysis! Is induction cookware suitable for an electric cooktop??
Yes, because it’s an ordinary cookware, just a special layer added.
Induction hobs are a miracle, they should be in every kitchen. I’m happy with my Indesite
50-50, induction hob cookware is more expensive, but there is a lack of choice, and dishwashers are a specialty. tools.You need them, and they are more expensive.For me, the better choice is an electric hob. And the author lies a lot.
On a point-by-point basis. Detergents are the same as for any ceramic electric stove, washing is easier because the surface itself is not heated and nothing sticks to it. The choice of cookware is certainly less, but it is quite sufficient (and the number of such cookware is growing, because there are more and more induction stoves). The dishes are more expensive is not true, I had to replace the set of expensive utensils for cheaper, because the first did not fit the induction. This is the first time I’ve heard of an electric hob being better than an induction hob. All the chefs and other professionals whose opinions I’ve read are unanimous on this point. I wonder what else I’m lying about.
Can I install an induction hob underneath my induction hob???
Not every cookware will be heated by a magnetic field. The base of suitable pots, pans and other containers should be ferromagnetic. In practice, however, this excludes only three popular materials: glass, ceramic (namely the base, not the coating) and aluminum. That said, aluminum pans often have a layer of steel or copper, which is enough for compatibility.
You can use a magnet to find out if a cookware is suitable: bring it to the bottom. Attractive. no problem. Cookware for induction stoves can be bought in any store, at most you will have to give up a couple of old pots in favor of new. Or, as an option, buy special removable nozzles for the bottom, which will ensure compatibility.
Special features for use and care
To increase the reliability, efficiency and service life of induction stoves, follow these recommendations
- Before installation, make sure that the power grid can withstand the load of the average power of 7 kW, which requires the use of cable with a cross-sectional area of 3-4 kv. mm;
- The room must maintain the temperature and humidity indicated in the hob data sheet;
- Over the surface of hobs should not be placed utensils and tools that can damage the glass ceramic surface when dropped;
- Only use cookware with a perfectly flat bottom for cooking so as not to damage the glass ceramic.
The best material for cooking on induction stoves is cast iron. However, due to its heavy weight, it is necessary to use it with utmost care heavy cookware can easily damage the technique. Enameled steel is also suitable for such equipment, though its coating deteriorates over time. Cookware made of ceramic, glass, aluminum or copper is absolutely incompatible with induction stoves. The exception are special combination items, in the bottom of which are inserted steel elements.
Important! Today there are special adapters, the use of which allows the use of any dish. The device resembles a flat (pancake) pan with a handle that acts as a support for the pan.
Attention should also be paid to detergents. Manufacturers recommend using only special household chemicals, but they are very expensive. Therefore, you can choose cheaper products, which do not contain abrasive components that can damage the glass ceramic. Stubborn dirt is removed by moistening the desired spot with water and leaving it for a while until cleaned, but it is best to prevent its appearance immediately, wiping the surface in time.
Modern induction stoves are well protected against power surges, overheating and water on the surface. Built-in diagnostic systems automatically detect problems, but users should still pay attention to the appearance of a specific smell of burnt insulation or smoke. Unplug the appliance if it shows any signs of malfunctioning and call Customer Services.
Induction or ceramic? Pros and cons of different types of electric stoves
When we choose a stove, we usually don’t think twice about whether to buy an electric or a gas stove. If the house is connected to the gas, of course, we’ll buy a gas stove. After all, an electric stove will eat up too much energy. And in homes where there are no gas stoves, there are usually reduced electricity rates. Virtually all new buildings are now without gas. That’s where electric stoves are installed.
What your choice of stove depends on
The choice of stove hob depends on your individual needs. If the only thing that matters to you is the heating function and the impact-resistant surface, and you can easily ignore everything else, then choose the classic among electric stoves. Classic electric stove (with an open heating element or with an element covered with a metal disk) is a practical and relatively inexpensive piece of household equipment.
If you are interested in appliances with a more stylish design, with more features (presence of timer, information display, temperature indicator) and easier maintenance, then pay attention to the electric stove with glass ceramic hob. Such stoves are very similar to induction stoves in terms of external elegance and ease of maintenance.
The induction hob is the product of high technology, which offers many new possibilities, but also has its limitations. Let’s start with the cons. There are far fewer of these, and if they seem quite significant to you, you’ll save time by not moving your attention to the benefits.
Varieties of induction stoves
Their surfaces are made of ceramic glass or tempered glass. Strong heat or impacts are not a danger for this coating. The coating is not destroyed.
Tabletop induction hobs are more economical than others because their current consumption is much lower. And the design is such that it can not fail to please the eye. After all, it is in line with modern trends. Great color.
IMPORTANT! The device has a lot of temperature options. Provides a timer, various cooking options. Recessed stoves are very common in private homes, as well as in apartments where there is a large area.
Pros of the induction stove
Even turned on the induction hob without special cookware does not begin to heat, so you can not worry about the safety of small children and pets, and do not fear fires. You can also put a spoon or fork on the stove without worrying, as small objects won’t get hot on the induction surface at all.
Easy to clean
Everyone is familiar with the problem of cleaning gas and electric stoves from burnt food and stains, but induction stoves will not burn food and liquids. Before you start, just wipe the surface with a damp cloth to remove dust and fine dust residue.
Induction hob, Bora
Memo: Induction hobs must not be cleaned with metallic sponges or abrasive detergents, and cleansers are preferable.
A pleasant bonus in daily use is also the low power consumption in comparison to conventional electric stoves.
Fast heating speed
One of the advantages of gas stoves over electric ones is traditionally considered to be the possibility of not wasting time waiting for the surface to heat up. Induction hobs also heat up quickly to the desired temperature. For example, in order to boil 1.5 liters of water on an induction hob takes 3-4 minutes, while on an electric hob on average about 10 minutes.
Booster is an additional feature that many induction hobs have. It allows you to heat and cook food as quickly as possible. Booster switches the power of one burner to another for a while, increasing the performance of its work.
Disadvantages of induction hobs
Like most household appliances, induction hobs also have advantages and disadvantages that you should be aware of before making your choice. The main disadvantages are several things:
- When working on the hob there is a humming noise, which can give someone a certain discomfort;
- Heating does not occur if the radius of the dishes is less than 6 cm, which causes inconvenience when using the panel, for example, you can not boil coffee in a pot;
- A fragile glass ceramic surface requires only careful and delicate handling, accidentally dropping a weighty pan can cause considerable damage to the hob.
Not a few disadvantages of induction hobs are associated with three other things: health hazards, the need to use special cookware and the peculiarities of the installation technique.
Advantages of induction hobs
Induction hob is a modern kitchen equipment, which has a number of positive points for the user. Among the main advantages of the induction stove are.
- Cost-effectiveness. Energy consumption is up to half as high as on electric stoves, and heating speed is much faster. For example, it takes 3 times longer to boil a pot of water on an induction hob than on a gas stove.
- Fast cooking process. Since the hob heats the water very quickly, respectively, and the cooking process becomes much shorter.
- Safety. The likelihood that a person can get burned by the surface of the induction stove is minimized, because the clever mechanism automatically shuts off when the cookware is removed from the surface.
- Convenient in use. It is easy enough to take care of such a surface, because it does not heat up. The stove will never have burnt food remains. If milk has dripped from the pan, it can always be lifted and the instantly cooled down surface can be wiped.
- The stove implies several cooking modes. You can boil water fast and slowly stew vegetables on the same burner. Set any temperature mode is very easy and simple. Many cooktops of this type involve not only a choice of temperature, but also of cooking time. And it’s much better than standing and controlling the time.
- Aesthetic appearance, because no one would argue that the induction cooktop looks stylish and attractive.
- Very convenient burners that have a smooth surface and do not protrude over the cooktop. You can rearrange your pots and pans however you like.
- Eco-friendliness. As a result of the fact that the hob itself is not heated, there is no heat release in the room, the kitchen is not as hot.
The advantages of induction hobs are substantial, but the disadvantages should also be considered in order to make a complete picture of this technique.