The principle of operation of the induction technique
The heater of induction panels and stoves is represented by the same induction coil. This element creates an electric current due to a short circuit. The magnetic field excites the atoms of the crystal lattice in the bottom of the dish, the coil below is the primary winding and the dish above. secondary. This is the reason why the glass-ceramic surface itself remains cold, or moderately warm, while the dish in the cookware heats up and the water boils.
The design of the coil is such that there can only be an even number of burners. All of them interact with each other: if one of them stops working, reducing power, the second one gets hotter. There are models that do not have any burner divisions and can use their entire surface. For example, the model of GEFEST 4001. Due to the minimum heat loss, the heating efficiency of an induction hob is 90%. Not an example lower with gas (60-65%) and glass ceramic electric panels (50-60%). A 1.5 liter pot of water boils in only three minutes.
Many people think that an induction hob is like a glass ceramic hob. But glass-ceramic heats up regardless of the cookware on it, wastes much more energy and all for nothing. It is for the rational use of electricity and time hostesses induction and was introduced in the production of kitchen appliances.
What cookware the stove detects and what cookware it doesn’t see?
Buying a new induction stove, you need to be mentally prepared for a revision of the kitchen cabinet. Despite all the modernity of technology, such a stove some pots and turks just does not define.
The point is that induction stove requires cookware made of magnetic materials to work properly. This is due to the principle of the induction stove: the cooking surface itself is not heated, and the heat is released and the cookware is heated by electromagnetic waves.
The heating element, which is an induction coil, will not work if you put on the plate cookware made of glass, aluminum, copper or ceramic. These materials are not magnetic and are not suitable for induction hobs, they simply can not see them.
The stove will not work with too small containers, the diameter of the bottom should not be less than 12 cm. It is desirable to choose pots and pans with a thick bottom − at least 1.5 mm.
How glass ceramic and induction hobs work
The principle of operation of any, even the most advanced model of electric stove is based on the heating plate under the influence of electric current, which passes through the heating element and heats it. Then the heat is transferred to cookware or any objects in contact with the surface. Thus, it is possible to heat anything on the electric panel.
The principle of operation of an induction hob is fundamentally different, although it is also considered electric. An alternating current is sent through the coil built into the hob, generating a magnetic field. If you put a special dish on the surface, the bottom of which will have ferromagnetic properties, it will begin to produce (induced) currents, warming the metal. The stove itself is not heated up, and the energy is consumed only for heating up the pot or frying pan.
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- For example, the ability to instantly warm up and cool down, thus making cooking on it as comfortable as on the gas one.
- over, food boils almost instantly and can be cooked twice as fast as on a gas stove and four times faster than on a conventional electric stove.
- Also, it is impossible not to mention such a property as the ease of cleaning. Who had a conventional cast-iron “pancakes”, know how difficult it is to clean them. And the glass ceramic hob can be cleaned with a light touch, just by sprinkling a special detergent on it.
- Also, vitrified clay has the wonderful property to change the shape of the heating surface. You can use it not only for cooking in round pots, but also in duck pans!
- Some plates can be programmed for a certain cooking mode, that is, you put the pot on, it heats itself to a certain point, boils for as long as you need, and then reduces the heating power by itself.
- And the most important advantage. it’s much more economical in terms of energy consumption, compared to conventional.
But, every spoon has a silver lining.
See also. 10 best glass ceramic cooktops
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How electric and induction hobs work
Both types of hobs are powered by electricity, but the principle of heating is different.
In the classic electric hob the heating element can be a metallic heating element, a strip or (in the most modern versions) a halogen bulb. When current flows through, the element heats up and gives off heat to the glass ceramic panel, the cookware standing on it, the environment and only then to the contents of the cookware. The burner itself heats up almost instantaneously, but the loss of heat energy, which is dissipated to the air and mating surfaces, can be up to 30-40%.
In induction panels the electric current is fed not to the heating element, but to the coil that generates the electromagnetic field. The induction stove is only “turned on” when special cookware made of ferromagnetic material is placed on it: alternating (or eddy current) Foucault currents start to activate at the bottom of the pans and pans. The cooking surface itself doesn’t heat up the cookware: it’s the heating up of the cookware that does the actual cooking. Thus, the loss of thermal energy tends to zero.
What to choose?
So the comparison is done. Which option is preferable, which burners are better. ceramic or induction?
- If you want to save money, then glass ceramic is your choice, because it is cheaper.
- If you want to save time and effort when cooking and looking after your stove, an induction hob is the way to go.
Important! Cookware will have to be replaced in both cases. As a temporary option, any metal dish will do for the induction stove, tested with a magnet. But the efficiency will be lower than when using pots with a ferromagnetic bottom.
What is the difference between an electric hob and an induction hob
When the time comes to change or purchase a cooktop based on electricity consumption, many are faced with the choice of what to choose?
If with color, size and design usually there is no problem, the choice between electric and induction hob makes many people ask themselves the question, what is the difference.
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In this article we will compare electric and induction cooktop. Let’s identify the differences, pros and cons of one or the other option and summarize our analysis.
The main difference is the principle of operation
Many people think that the main difference between induction and electronics is that the first is “smart” including many functions, while the other is more simple. In some ways this thesis is certainly true, but still few people know that these devices have a different heating element.
Electric panel heats up through the flow of current. That is, first the panel heats itself and only then the dishes. Induction surfaces produce heating with a magnetic field originating from a special coil located under the glass ceramic coating and immediately heats the bottom of the container.
The main advantage of an electric cooktop is the power. But from this comes a disadvantage, its power consumption is much higher than that of induction.
For example, the IK 60.0 KEL with induction heating, the power consumption is 6.8 kW, which is considered low for this model.
The disadvantages, unfortunately, also exist. Induction hobs require special cookware with ferromagnetic properties. To check whether your pots and pans are suitable enough to present to their bottom a magnet, if it sticks, then everything is fine, no, then you have to part. Fortunately, most cookware manufacturers took this feature into account long ago and now you will rarely find anywhere without it. Sets left by parents and grandparents in the USSR are also suitable for induction, since they were produced as part of peaceful products with military factories.
Care for both electric and induction hobs is very simple. They all have a smooth surface without any protrusions or recesses like some gas cooker hobs designed for pan stands. It’s enough to wipe them with a damp cloth or use a special detergent designed for these types of appliances.
The hallmark of an induction hob is its safety. The degree of protection has several levels. First, it automatically shuts off if there is no cookware on it. Secondly, if there are foreign objects on it (spoon, napkin) it will not work, not recognizing in these objects the outline of the container. By the way, thanks to this system, it does not damage the dishes, starting the heating only with the containers that have the content. So you can not be afraid to burn the kettle in case of lack of water, the panel will warn you with an audible alarm.
Electric surfaces are very good at keeping warm, due to the fact that it slowly cools down has been developed a function of residual heat. When you finish cooking, the uncooled areas will be colored bright red, which gives you not to get burned and use the remaining energy. For example, to melt a piece of butter or chocolate, reheat a sandwich or a bowl of soup.
Due to the above it is possible to deduce small totals.
Economical power consumption Safety of use Food does not stick to the bottom of the dishes due to the operating principle
Suitable for all types of dishes Always keeps warm Easy to clean
The electric panels are simpler and more powerful, suitable for people who don’t like “extra” functions and are used to simple controls. For those who converted from gas to electricity, this is the most affordable option.
Families with children and elderly people will appreciate induction hobs with their enhanced safety system. The functions of locking the panel and dish detection will be indispensable in a large family. Lovers of modern innovations can not look for other options, because this type of heating is considered the most progressive.
In conclusion, I would like to say that the more modern equipment, the more it has advantages compared to older models. Whether to buy an induction or electric cooktop is up to you to decide, based on your personal preferences and needs.
What is better: induction or glass ceramic cooktop
Choose an efficient hob and equip your kitchen with the latest fashion and technology today is not difficult. The most popular are glass ceramic and induction stoves. And here we will try to figure out which model is better. an induction or glass-ceramic.