What is the difference between an induction hob and a glass ceramic hob: a description of the technical characteristics and a review of popular models
Choosing a stove for the kitchen, a person can not always understand what characterizes an induction stove, what is its principle of operation and how it differs from a glass ceramic hob, working on electricity, because the appearance of both of these devices is very similar.
In this article we will consider in detail each type of modern equipment for cooking, study the advantages and disadvantages, and conclude which option of the device will be the best solution for a large and small kitchen.
Advantages of an induction stove
Almost all the strengths of electric panels with an induction type of heater are set against the disadvantages of electric panels with ceramic burners. The principle of operation of the magnetic field induced by the coil means that in the process of cooking it is not the burner itself that is heated, but the bottom of the cookware. The temperature of the cooking surface does not exceed 60 ° C.
- optimal consumption of electricity devices of this type consume 30-50% less energy resources than those of the shadow models;
- the household appliance is safe for users, small children or animals, it is impossible to burn the surface of burners;
- low temperature burners provide easy care of the panel, it is not afraid of spilled sugar, spilled milk or broth;
- rapid heating coefficient of efficiency of such hobs is 90%, which is higher than that of all the others;
- the temperature of the burners changes instantly, similar to gas stoves, which cannot be boasted by the shadow panels, which need time to cool down;
- The functionality of induction hobs can contain up to 20 cooking modes;
- safety options: automatic shut-off at boiling/ boiling over, lack of cookware, locking the control panel from children or during operation (when the user has set the desired mode);
- Various functions for ease of use.
Despite a number of advantages, you can not ignore the weaknesses of the modern device. The most common problem is the cookware, for induction hobs it must have a special composition of metal (magnetic). Specialized cookware is somewhat more expensive than ordinary cookware, although it is notable for its high quality.
The operation of the stove requires forced cooling, so there is a fan in the bottom of the panel, the noise of which may cause some inconvenience.
But to be fair, it is worth noting that you can pick up an inexpensive model that will work quietly.
The magnetic field, which induces the coils, can potentially have a negative impact on nearby devices, such as a built-in oven, as well as people with pacemakers. There have been no precedents on this yet, manufacturers also claim that the magnetic field is weak and safe, but such stoves have not been fully tested, have collected few reviews and may be dangerous.
On the basis of available reviews, it is worth paying attention to induction stoves Hotpoint-Ariston is your reliable helper on Niva culinary feats. The main thing is not to forget that for this you must have a special cookware with a flat magnetic bottom. In this case the stove will delight you with rapid heating up, responsive to temperature changes and economical use of power. With the wrong cookware, the burners simply will not work. With a special Booster function, you can temporarily increase the speed of one of the burners, which saves up to 30% of energy and cooking time. This option is most often used to boil water faster. Also the induction stoves Hotpoint-Ariston have an extremely convenient operation and high functionality. And most importantly. they are absolutely safe in terms of possible burns, because heated not burner, and only the bottom of pots or pans.
Disadvantages of induction stoves:
Only special cookware with magnetic properties is used. These are stainless steel, aluminum cookware with ferromagnetic bottom, cast iron cookware. But cookware made of copper, brass, aluminum, heat-resistant glass and other nonmagnetic materials will not work on such stoves. Generally, accessories suitable for “induction” are marked with a special pictogram. But progress is unstoppable. There are already induction stoves that can use any metal utensils, and there are devices that allow cooking in copper and aluminum utensils on the induction stove. Careful handling of the glass ceramic surface is necessary when working with induction equipment. Although it is very sturdy, it is prone to pitting. This dictates a certain work culture. Induction ovens are high-tech appliances with built-in electronic components. Therefore, it is necessary to exclude the penetration of water and contaminated air into the housing.
Both induction stoves and electric stoves with vitrified clay cooking surface have specific design differences.
This model differs from the usual electric stove only perfectly smooth coating of the working surface, and the heating elements are hidden under it and are heated rather quickly by means of a tubular electric heater (TEN). Two types are distinguished:
Induction Hobs Vs Ceramic Hobs
- double-circuit, they control the heating level of the large diameter, designed to accommodate a large container, as well as a small circle. for non-standard size cooking utensils.
The glass ceramic panel is made of ceran, a unique material with great impact strength and low thermal expansion. If you pour cold water on the heated surface, there will be no cracks or internal changes, the stove can easily withstand static load up to 25 kg / sq.m. cm, and its service life is at least 15 years.
These models are equipped with halogen burners or High Light type, where the heating comes from a special alloy strip coiled in the form of symmetrical rings. The principle of operation is identical to conventional electric stoves: first the coil is heated and then the heat is transferred to the cookware, but the glass ceramic is considered more efficient and economical. The similarity with the induction type is that the heating occurs only in the burner area, the rest of the panel remains warm, no higher than 50 degrees, and it is impossible to get burned.
Its main difference. the cooktop remains cold, because the magnetic currents of the eddy type heat only the bottom of the cookware, and then the heat is transferred to the contents. Such a stove is sometimes called by specialists electromagnetic, the power is regulated here by changing the value of the frequency.
The efficiency of this novelty reaches 90%, which is much better than that of our usual gas stove. The induction stove is the most advanced invention of engineers and designers and is today considered the most efficient and economical. Naturally, there are pros and cons, without them there is no technique, but we will talk about them separately.
Glass ceramic vs. induction: which stove is better??
Many viewers ask whether it’s necessary to overpay for fancy induction stoves? Are they so better than the usual glass-ceramic? In this story we will try to answer!
The induction stove is a true engineering marvel! It doesn’t heat itself. it creates a high-frequency electromagnetic field that heats the cookware immediately. Adjustments are quicker as a result (almost like a gas stove, a chef’s favorite!), and electricity is spent less than on conventional glass-ceramic.
But not all cookware is suitable! Stainless steel, cast iron or special pots and pans made of other materials, but with a ferromagnetic bottom, are ready to catch the heating waves. To be sure look for this special marking. And you could also try attaching a magnet to the bottom. Holds? So the heat will “stick” too. There are also special “adapters” for induction stoves that allow adapting almost any cookware! Users, meanwhile, often have the question: is the electromagnetic field that heats up the cookware safe for the one who cooks?? Aren’t we actually hovering over an open microwave?? For example, our sound engineers hate it when we’re cooking on induction stoves, because they create terrible interference with radio microphones!
Let’s measure the electric and magnetic field of two stoves (induction stove and one with a conventional heater). Our tester Dasha Kartamysheva and environmental expert Ivan Kalina record: while the induction worked with one burner, the indicators were normal. But it was worth turning on another one, and the situation changed.
There’s nothing to worry about near the belly or at head level. By the way, the level of radiation over one of the burners of a conventional stove is even higher than that of an induction stove! But there’s nothing to be alarmed about. Outside the hob, the electromagnetic field is fine for both plates.
For comparison we also measured the magnetic field of a working microwave, and it is better not to stand very close to it: the magnetic field near it is eight and a half times stronger than that of an induction burner! But already at a distance of half a meter everything is fine. There are also people who believe that induction destroys vitamins in food with its radiation! Let’s check: roasted peppers and steaks from both stoves (and also raw for comparison) to send to the lab. The results are coming soon. Meanwhile, we’ll deal with practicality. One of the advantages of the induction hob is considered easy care. since the surface is not particularly heated (only from the dishes), nothing should stick. Our testers Katya Kondratieva and Ilya Filippov even organized test cooking in the style of “Masha and Kasha. Do not spare grits and milk and jam. for color. What happened?? Watch the story!
We also find out if induction steals vitamins from food? The laboratory expertise showed that the difference between the stoves was insignificant. vitamin B1 in the meat was preserved slightly better by the simple glass–ceramic, while ascorbin in peppers was better by the induction cooker.
This is not surprising. the level of radiation does not vary much, and in general its impact on vitamins is questionable, and much more importantly, due to the speed of heating induction cooking is often faster, losing less fragile vitamins. By the way, “induction” is also loved by professionals. For example, chefs in Asian restaurants. Many dishes need to be quickly fried at a high temperature, originally on a fire, but modern electric stoves can easily replace it. For cooking in a traditional deep pan wok, there are special induction burners with recesses. Happy, by the way, with the chefs and managers.
Even our author and presenter Sergey Malozemov switched to such an induction stove. Yes, the cookware had to be changed. but you can do it once and only enjoy it afterwards. No worries!
Thank you for your help in preparing the story:
- Swedish company Electrolux, one of the world’s leading manufacturers of household and professional appliances, for providing cooking surfaces for the entire period of the filming, as well as comprehensive assistance and advice from competent professionals
- Our regular experts, EcoConnect Ecological Laboratory and Ivan Kalinin personally
- FBUZ Center for Hygiene and Epidemiology in Moscow, Russia. We would like to thank the doctor from the food hygiene department, Alena Korotkova, for her expertise and participation in the filming
- Eduard Safonov, service engineer, for her competent Комментарии и мнения владельцев and participation in the filming, tel.: 7 901 765-41-61
The full issue of “Miracle of Technology with Sergey Malozemov” from February 16 is available here.
Induction Cooktop vs Electric | Which Is Right for You in 2022?
Cooking surface made of glass ceramic
This panel differs significantly from the induction heating principle. For this purpose, the device uses cast-iron discs with heating elements inside. Corrugated bands or spirals are commonly used as the latter.
These burners operate at maximum power first, and when the desired temperature is reached, they switch to a more economical mode. Even if you unplug the stove, the burners will remain hot for some time.
- Automatic increase or decrease of the heating zone depending on the size of dishes;
- Creation of a uniform heat flow due to the rapid heating of burners;
- Not the entire cooking surface is heated, but only the area under the bottom of the pan.
The glass-ceramic models also have disadvantages:
Ceramic Electric Cooktops vs Gas vs Induction. Things you need to know before you buy one
- consumes more electricity, in comparison with induction models;
- The material of the panel is brittle and chipping on the edges can occur if struck;
- If you use copper or aluminum pans for cooking, the coating will leave marks;
- Only special chemicals are used for cleaning.
What exactly is the best household appliances?
Demanding housewife best suit an induction cooktop, because its burners heat up quickly (for 2-3 minutes). Ceramic household appliances warm up longer (average heating time per burner. 5-7 minutes). You don’t have to worry about power consumption, getting burnt and damaging the worktop with inadvertently spilled sugar and sand.
The induction stove heats faster than a ceramic cooker.
If the budget is limited, it makes sense to look at the stove with ceramic burners. These types of appliances can also have many safety features.
The main difference between an induction hob and a glass ceramic hob is that in the first case the hob is not heated. This type of hob uses special cookware with a magnetized bottom. Heating occurs through a magnetic field acting on the bottom of the cookware. This field is generated through the current flowing into the integrated panels of the induction stove. Thanks to this principle of operation, the electricity is wasted less, as it is accumulated not on the entire surface of the panel, but only in one place.
Despite the obvious advantages of an induction hob, it is not always profitable to use. It should also be noted that the magnetic field generated during operation affects the microclimate of the room, the functioning of other appliances and the well-being of others.
Fiberglass ceramic hobs
So, we continue to answer the question of what is better: induction or glass ceramic cooktop. Let’s move on to a breakdown of the pros and cons of the second. But before we do, I would like to make one observation. Basically, all cooktops (of these two kinds) are glass-ceramic covered. Ordinary people on their non-professional level have made this division, that is, on the induction hob or glass ceramic.
All such stoves are divided according to the type of heating elements they have. They can be tubular, band, plate, spiral and so on. But at the heart of all elements is a filament.
And since this type of stove has been in use in kitchens for a long time, respectively, reviews about them accurately determine their advantages and disadvantages.
- Such stoves can withstand quite serious temperatures. up to 600C.
- Not all models have an optimal and efficient power consumption.
- If the panels use pancake-type burners or conventional heating elements, their heating plane cools down very quickly.
- Their safety is almost no different from the induction stoves.
- Low relative price.
- In each model manufacturers offer additional options.
A very important point that applies to stoves with shadow heaters. For them it is better to use dishes with a thick and flat bottom. You have to pick it up exactly to the size of the burner. If, for example, the diameter of the cookware will be less than the area of its installation, the panel itself will begin to overheat, which will soon put it out of service.
And lastly, it’s the care that will put an end to the argument over whether induction or glass–ceramic cooktops are better. No matter what, but the high temperature of the surface is a place where everything will burn. So it is necessary to arm the sponges and detergents to clean the cooking surface. And hostesses don’t like it very much. And although on the market you can buy special cleaning gels that are made specifically for glass ceramic products, still cleaning is not the most pleasant process.