What is the difference between the induction and glass ceramic hob
and more often users are wondering what is better to buy for the house: an induction hob or glass ceramic with electric heaters. Naturally, the best option is the one that best meets the requirements of the future owner. Evaluating the pros and cons of certain models, it is important to clearly set your own priorities of choice. Different models will necessarily differ from each other, but how much difference will be critical is a subjective question.
Why can you like electric stoves
This option of kitchen appliances is explained not only by the habit. And, although everyone around is trying to move to a new stage in the evolution of cooktops, the standard electric stove still has a lot of adherents. And all thanks to significant advantages.
- You can connect the device without the help of a master, by yourself.
- Most modern models of electric stoves have an energy-saving mode.
- Electrical versions are relatively safe to use (as long as good wiring is taken care of).
- Using such equipment will not produce combustion products, which will ensure clean air in the kitchen.
Induction stove vs glass ceramic stove: which one is more convenient and safer?
This device is considered one of the most modern of the new generation devices. The principle of operation is the use of electromagnetic induction.
- Fast heating rate is the main advantage. Unlike gas equipment, the induction device allows you to boil water quickly, it is possible to regulate the degree of heating. So the induction hob is very easy to use. As a rule, such equipment is chosen for cooking complex culinary dishes.
- Saving time. The special design of the device allows you to reduce the duration of cooking.
- Safety. During operation, the surface of the stove stays cold. It prevents burns or other injuries. In case you spill liquid on the stove, you just need to wipe it with a damp cloth. The surface of the appliance will not remain stains and dirt.
Induction Hobs Vs Ceramic Hobs
- The disadvantage of the induction stove is the need to use special cookware. It must have magnetic properties. For example, you can not use containers made of ceramics for cooking.
- Noise. during operation, the equipment emits a strong hum. This is due to the need to cool the coils. It causes the fan to turn on and make noise. Sometimes the hum may occur due to the presence of a container that has an uneven bottom.
Noise pollution level
Induction hobs, unlike glass ceramic and electric hobs, make little noise during operation. Its source will be a fan, which is needed to cool the radiator and coil. The system will independently determine when it is necessary to lower the temperature, so the device will be noisy from time to time.
Important! The level of noise that the magnetic unit makes is not much different from the sound of a boiling kettle. The only drawback is that it takes a few days to get used to it.
Features of the induction hob
Let’s consider what is the specifics of the induction stove. the unit, which is considered the most convenient to use. The features of such a device are:
- Economical. This model consumes the minimum amount of electric power.
- Functionality. There are more than two dozen different modes of operation.
- High capacity. The efficiency of these devices is 90%.
- Saves your hostess time. Can quickly change the cooking temperature. Can turn on and off automatically.
- Comfort of use. Provided with safety functions and a variety of other options. For example, there is a possibility of auto shut-off at boiling, absence of dishes, locking the control panel from children or for the time of work, when the user has set the desired mode.
- Easy operation. The appliance requires only minimal human supervision.
- Easy servicing and maintenance. The unit’s panel does not need any special care. It is not afraid of runaway soup or milk.
- Safety. It is impossible to get burnt on the surface of burners.
It is also worth noting that induction stoves heat only from the bottom of the cookware.
Advantages and disadvantages of each stove
in the course of operation, the hob remains cold;
fast heating of a burner (a few seconds);
the power of an individual burner does not depend on the operation of other cooking areas;
only metal cookware is suitable for cooking;
When all burners are turned on, the heating power of each burner decreases;
at the maximum the wiring can not withstand;
electromagnetic radiation affects adjacent appliances;
there is a possibility of noise when using unsuitable cookware;
When you turn on strongly heats the hob;
it is possible to get burnt if you touch the heated surface;
Households choose the hob with great care and responsibility, because for cooking many spend several hours a day. The devices are chosen by price, design, availability of certain functions. Fiberglass ceramic hobs are rapidly gaining popularity, displacing gas stoves in kitchens.
Electric and induction stoves require connection to the mains, they look very similar, but in reality they differ significantly in many important parameters. Before you buy a new appliance, you should carefully review the capabilities of each of the stoves, understand the essence of the differences, decide what your priorities are.
Both types of stoves look the same. a smooth surface of glass ceramic sheet with drawn circles of burners. Let’s look at the differences.
The main difference between the two devices. in the way of heating, that is, the transfer of heat. Electric stoves contain heating elements. special elements with high resistance, circular or spiral. The current flowing through them heats the heating element, hidden under the ceramic sheet, the heat is transferred to the surface, passes on to the dishes and their contents. Through the translucent ceramic we can see the glow of the glowing red heating element.
The heating of the pot contents in induction models is organized according to a different principle. No heating element, but a coil that produces an electromagnetic field. Eddy currents, bypassing the panel, heats immediately the dishes. As a result, the set temperature is much faster, the panel is not heated, and the principle of the stove is often referred to as cold.
FYI: microwave ovens work on a different principle. they do not heat the dishes, directly the food.
Operating characteristics of stoves are determined by the principle of the heating elements.
Saving energy consumption
We should immediately note that induction models are more expensive than electric ones. So housewives are logical to ask what kind of stoves are more economical to use, and what will give them the opportunity to save on electricity bills.
Characteristics of the energy consumption of the stoves of the models under consideration:
- Electric. The element is heated, then the panel and cookware. After that comes the reheating of food. Much of the heat (power consumption) goes into the space, warming up the kitchen.
- Induction. Immediately after switching on, the eddy currents heat the cookware and cooking begins.
Induction models convert almost all electric energy immediately into useful heat and do not allow heating losses, which greatly increases their efficiency.
Capacities and sizes of burners of electric and induction stoves depend on the model. Experiments have shown that under equal conditions up to 90% of the energy of induction models is used for useful operation. Efficiency of electric stoves. 60%.
It is difficult to accurately determine the savings in a particular kitchen. The figures depend on the nature of use of the hobs, the number of users of the hob, the characteristics of cooking. The average savings rate is defined as 20-30%, which, taking into account electricity prices, is very significant.
On conventional electric stoves, burners often emit heat into the air at idle when cooking in dishes with a diameter smaller than the heating element.
Speed of surface heating
Housewives coming home from work or hungry schoolchildren are eagerly waiting for the water to boil, and you can throw dumplings or spaghetti. now consider the speed of heating the working surface of the stoves being compared.
The induction model wins with a clear advantage. The speed of heating water with induction stoves differs many times (5 minutes vs. 14 minutes with an electric stove). Experienced by many users.
Experienced users of induction stoves note that often in inexpensive models of stoves, the coil is smaller than the size of the painted burner. In this case, cooking in a large-diameter cookware is dangerous. it burns in the center, the edges do not have time to warm up. Cookware ages faster due to uneven heating and warping of the base.
It is easy to identify the tricky manufacturers. just put a container of water on the stove and watch the formation of bubbles at the beginning of boiling. If they are grouped only in the center, the diameter of the boiling circle is the size of the coil.
Owners of electric stoves have learned to save energy and money. Burners on the panel cool down slowly, have a high inertia. Dishes on stoves have time to be cooked when the device is already off and does not consume electricity. It is convenient to “finish” porridge on conventional devices, because burners keep heat for a long time.
Inertia of induction stoves is similar to that of gas stoves. As soon as the device is turned off, the heating stops, there is no need to remove the cooked food from the burner. To cook food on induction hobs, they use a special mode that produces heat in pulses.
As a result, the food boils in small intervals (a few seconds), then heating stops for the same amount of time. In thick-walled pots the dish will “finish” perfectly without additional heating.
The hostess has to get used to any panel, to use the features provided by the technology. The presence or absence of inertia is neither a plus nor a minus of the appliance, just a feature that must be taken into account in order not to spoil the dish.
A conventional electric stove with heating elements gets very hot, and if you’re not careful, you can get seriously burned. Adults are well aware that the surface should not be touched, it is more difficult with children. Bright circles on ceramics attract to touch the “sun”, kids should be explained that the kitchen stove. not a place to play. Even after switching off, because of the long cooling of burners, the danger of burning remains.
Pets, who do not mind exploring the house in the absence of the owners, can easily start the device, if the power supply is not blocked.
Induction models once again win over electric counterparts in terms of safety. The surface of fiberglass plastic hardly warms up (a little warm), it is impossible to get burnt. And you can not start the device without having cookware on the burner.
Induction hobs have additional features to increase operational safety:
Cooking hobs on the induction quickly turns off, even if the pan is simply moved from the marked circle.
Note: Both types of electric stoves have an important advantage over gas appliances. no combustion products, the air in the apartment is cleaner.
Consumption of specialized cookware
Cooking with your favorite light pots and pans in the induction cooker is not possible. This type of stove requires cookware made of ferromagnetic material with a thick bottom and walls. This is an important disadvantage of new-fangled equipment, as you will have to spend money on a set of kitchen utensils that meet the specified properties (cookware manufacturers mark with a special icon).
Buying an induction stove, you will have to reconsider the home set of utensils, leave thick-walled options, discard aluminum copies and buy the missing. Note that there are already special adapters that put on the burner, making a layer between the panel and cookware. This adapter makes it possible to use any cookware.
Modern cooktops are equipped with a mass of additional functions that turn them into real wonders of technology. Most models of induction hobs have the following features:
- Timer. allows you to set the off time or signal at a set time.
- Programs for cooking certain foods, including keep warm, reheat.
- Power interlock function.
- Rapid heating.
- Pause mode is set if you want to stop cooking for a set time.
- Combination of adjacent burners into a common heating zone (bridge. 40-45 centimeters), which allows you to cook in containers with a large bottom, trays, duck pans. Implemented in premium models.
In addition to these common kitchen stove functions, induction stoves have additional features:
- Display for control and information directly on the panel;
- Recognition of foreign objects accidentally on the surface. the plate does not turn on.
Induction hobs can be integrated into a smart home system and can be controlled remotely from any gadget, which is very attractive for advanced and busy people.
Cleaning stoves and scraping off burnt food is a real pain in the ass for housewives. It takes a lot of work to clean appliances, as well as pots and pans with soot on the bottom and walls.
Electric stoves can be supplied with special compounds for working with ceramic glass, which are effective at cleaning dirt. Hand tools in the form of abrasives of various kinds can not be used, so as not to scratch a smooth surface.
Just as black cars show dirt more clearly, so the dark ceramic is more noticeable on stains and any defects from cleaning. Lighter models of hobs are easier to maintain. you don’t have to constantly rub them to remove traces of your fingers and dishes.
Ergonomics and design
You can create an outstanding kitchen design with any stove design, but many ideas can not be realized due to lack of space. Induction hobs are once again surging ahead, beating their electric counterparts. Free space on the induction stove can be used as a working area. No heating, you can put a cutting board on the glass ceramic, chop vegetables, send them to the pot standing next to.
The kitchen is a high-risk area because of high temperatures and the potential for ignition. Wall-mounted cabinets are placed on walls according to established guidelines to prevent fires. Owners of induction models have nothing to fear, the cabinets can be hung in an even, clear line.
Induction hobs and electric ovens look great in modern kitchens, and they don’t clutter up the square footage. the controls are on the glass ceramic top.
Extraneous sounds and noise
Noise is always present in the kitchen. water bubbles, refrigerator and hood make noises. Whether the stove will contribute to it is not an idle question.
Electric plates work silently. But the induction hobs have the sound of a fan working to cool the device. Many housewives tell about the noises that the dishes make, as well as the vibration present on adjacent surfaces.
The main cause of such sounds is poor quality cookware, with walls and bottoms differing in thickness and composition. If you use cookware specifically designed for induction stoves, you will not hear other sounds than a slight fan noise. Note that the sound of the hood will drown out all the noise from the induction hob. tested and proven by many hostesses.
Harmful influence on people
Only the laziest person hasn’t talked about the harm electromagnetic radiation. Many housewives are afraid of induction stoves, refusing themselves the pleasure of using advanced technology.
Stove’s radiation power is so low that it does not radiate further than the pot. At a distance of 50 centimeters from the appliance, the fixed value is 15 V/m, which is much lower than the allowable value according to the regulations. Since no one presses against the dishes during cooking, there is no need to be afraid of radiation.
Microwave ovens are much more dangerous, but no one is going to give them up. The same as with electric hair dryers, which have a high radiation index.
Children, adults, pets are completely safe. Restrictions on use of induction stoves apply only to people with pacemakers. For those who have a heart conditioner, it is better to choose an ordinary electric stove.
Recall that induction dryers can have an influence on other appliances. When installing kitchen appliances, you should consider the manufacturers’ recommendations.
Induction hobs are made from expensive materials and equipped with sophisticated electronics. On average, they are 30-50% more expensive than usual stoves.
Without loss of quality, you can buy an inexpensive version of the electric stove, in which the panel is made of cheaper materials than the glass ceramic. Do not forget that when buying an induction hob, you will need to spend more money on expensive cookware.
Another point of possible costs for induction hobs is repair work, which is not cheap because of the complex control system of the appliance.
Traditional electric stoves and the newest induction hobs are widely presented on the market of kitchen appliances. The largest manufacturers produce both types of models.
To better understand the variation in for different models, here are the costs of some popular cooktops.
- Weissgauff HV 32 B. 2 burners, 9 modes.
- Bosch PKE611D17E. 4 burners with a diameter of 14.5 to 21 centimeters. 14000-21000.
- Electrolux EHF 96547 XK (Germany). 4 burners, child-proof, touch control, controllable burner power.
Premium models have a glass-ceramic surface, a lot of additional functions.
- MAUNFELD EVI 292-BK. Touch-sensitive switches, push-button control. 2 burners (17 cm each). 8000-12000.
- Electrolux EHH 56240 IK (middle class). 4 burners (diameter. 14.5-21 centimeters), touch control. From 26000.
- Miele KM6839-1. With automatic boiling, presence and size recognition function. Overheat protection, burner bridging.
Note that users of cheap induction stoves complain about constant failures in operation, devices often “do not see” standing on a burner full of dishes. No problem with inexpensive electric stoves.
Features of each type of home appliances
The main feature of the induction surface lies in the principle of its operation. Heating in this case is due to a special type of current. The last one heats only the circle for the crockery. The rest of the stove stays cool. The glass ceramic version is different. In this case, when the cookware circle is heated to high temperatures, not only the work area, but also the entire cooking area.
The surface of an induction cooktop remains cool during cooking.