Which is better: induction or electric hob?

Every day there are fewer and fewer gas stoves in use. They are being replaced by more modern models that operate without the use of gas. These stoves have become a godsend for residents of houses without gas supply. In addition, they are much more convenient for home use. When choosing a model, the question arises: induction or electric hob - which is better? To understand this, it is enough to analyze in detail the principles of operation of each device, familiarize yourself with the advantages and disadvantages.

You can easily identify an induction hob by its practically non-heating surface. The use of electric current for cooking began in 1893, when a new invention was presented at the exhibition - the prototype of a modern stove. 15 years later the first electric stove appeared, but only in 1987 the induction method began to be used. What to choose: an older and proven cooking method or an improved modern one?

Which is better, induction or electric hob: complete analysis

Many new residents choose modern models of induction or electric stoves instead of the old gas stove. This type of hob is often installed after a major overhaul or failure of an old kitchen stove. They are more than superior to conventional gas stove models, as they are much more efficient and easier to use. Also, new buildings do not always have a central gas supply, so people decide to acquire an autonomously operating stove.

At the time of purchase, a logical question arises: what is better to choose? To dot all the i's, you need to thoroughly understand the operating principle of an induction and electric panel and the difference between them.

TOP 3 best electric

Bosch PKE611D17E

A device from a proven German brand that you can’t do without in the kitchen.

Glass-ceramic electric panel equipped with four burners of different diameters and a convenient front control panel.

The device has a well-thought-out security system and is equipped with a residual heat indicator, a countdown timer, and also has the ability to lock the controls from small children.

Specifications:

rated power – 6.6 kW;
switches – touch;
burner timer – yes;
Dimensions for installation: 56x49 cm.

Advantages

high quality of materials and workmanship;
elegant design without unnecessary details;
keeping food warm;
ease of cleansing;
protective shutdown option.

Flaws

When cleansing, stains may remain;
ultra-sensitive sensor;
The package does not include a plug.

Hansa BHCI65123030

An attractive model with high consumer properties.

A durable four-burner hob with a slim silver frame for an interesting look.

The unit is equipped with an innovative protection system, so the user can safely prepare his favorite dishes for a large family.

Specifications:

rated power – 6 kW;
switches – rotary;
burner timer – yes;
Dimensions for installation: 56x49 cm.

Advantages

residual heat indication;
burners of different sizes;
reliable security system;
silent operation;
Quite fast heating.

Flaws

lack of display;
lateral arrangement of switches;
long cooling.

Electrolux EHF 96547 FK

A modern kitchen assistant that can handle even complex tasks.

A glass-ceramic hob equipped with a residual heat indicator for safe cleaning, touch switches and the ability to pause the cooking process for a short time.

The four electric burners have different diameters, allowing you to use cookware of any size.

Specifications:

rated power – 7.1 kW;
switches – touch;
burner timer – yes;
Dimensions for installation: 56x49 cm.

Advantages

high heating rate;
long-term operation without breakdowns;
work without noise effects;
Ease of Management;
sound notifications at optimal volume.

Flaws

slight chemical smell;
body contamination;
length of electrical wire.

How do hobs work?

An induction and electric stove with a glass-ceramic panel, although not much different at first glance, work completely differently.

In an electric stove, the energy supplied by the resistor is converted into heat. In other words, the current first heats the hob itself, and only after that the thermal energy is transferred to the cookware . This principle of operation is typical for both simpler models and advanced ones made using Hi-Light technology.

In an induction cooker, a high-frequency generator located under the burner creates eddy currents that are applied to the cookware. All cookware for an induction panel is a conductor , thanks to which thermal energy is directed to the pot or frying pan, bypassing the heating of the surface itself.

Due to the radically different operating principles, electric and induction cookers have their own pros and cons.

Suitable cookware

The first thing I did when I became the proud owner of an induction cooker was to go to the store and buy an adapter, this steel pancake, which costs much more than you might expect by looking at its shape. As mentioned above, an induction cooker is capable of heating only cookware that has ferromagnetic properties, of which there were surprisingly few of the pans and pots that served me faithfully.

The adapter is capable of turning an induction cooker into a regular electric one, heating up and transferring its heat to the cookware placed on it, but it deprives it of all the advantages that will be discussed below. If you place the wrong frying pan on the induction burner, it won’t even turn on.

To understand whether a cookware is suitable for an induction cooker, attach a magnet to it or simply turn it over; the following pictogram is usually placed on compatible cookware:

At first glance, electric stoves do not have this drawback, but in practice they are far from ideal. An electric hob can only provide even heating if the cookware has a perfectly flat bottom, but even the most reliable pot or pan will warp over the years when exposed to intense heat. For the same reason, it is inconvenient or simply impossible to cook on an electric stove, using a regular wok or cauldron with rounded walls and bottom, you will have to use utensils adapted specifically for electric hobs.

Induction hob – 0 points Electric hob – 1 point

Electric hob: all the pros and cons

The advantages of this variety include the following indicators:

slab models are made in a variety of colors, which allows you to create a harmonious interior design;
heating occurs relatively quickly and smoothly;
the air temperature in the room is maintained due to the residual thermal effect;
no pan racks required;
Convenient and easy cleaning of the stove.

Negative sides:

has no surface deflection; due to its absence, spilled liquids spread everywhere;
limited load weight;
does not tolerate the ingress of substances that contain sugar;
requires the use of cookware with a suitable bottom diameter and material of manufacture.

What's better? Look at the table and compare

We have collected all the pros and cons of these devices in a table. Look, compare, choose.

Criterion	Electric stove	Induction cooker
Food heating speed	Slowly.	3 times faster.
Energy Saving	Doesn't save.	Consumes 30-50% less electricity.
Safety	Unsafe.	The safest stove ever.
Need for additional purchases	You can use grandma's dishes.	You'll have to buy new pots and pans.
Inertia	Eat.	No.
Easy to care for	Difficult.	Just.
Multifunctionality	Few functions, not very convenient controls. But everything is simple and familiar from childhood	Simple convenient controls. But if you have not used this technique before, you will have to relearn.
Ergonomics	The law specifies restrictions on placement. During cooking, the surface of the stove cannot be used for other work.	Can be placed anywhere. There is no need to worry about hot burners when cooking.
Extraneous noise	Doesn't make noise.	Inexpensive models are buzzing.
Harmful radiation	No.	No.
Price.	Cheaper.

Advantages and disadvantages of an induction cooker

In recent years, this type of hob has received stunning success. Despite this, it has both advantages and disadvantages.

This is useful! Induction models at low prices

Its positive characteristics include the following indicators:

in operation it is recognized as the safest model, since the dishes and their contents are heated, and not the working surface;
a variety of cookware is suitable, including aluminum and enamel;
many models are equipped with an additional safety system that prevents the burners from being turned on when there is no cookware on the stove;
significant reduction in energy consumption.

The negative qualities of an induction cooker include the following characteristics:

requires correct installation, it is prohibited to place it higher than a dishwasher, washing machine, or oven;
You cannot use dishes that cannot be magnetized, that is, that do not have negative ferromagnetic properties;
labor-intensive care, since it requires the use of special detergents that can be removed from the surface with a towel;
does not tolerate substances and liquids with sugar.

How an induction cooker works: characteristics and distinctive features of the panel

What an induction cooker means will become clear when you study the principle of its operation. It is based on the phenomenon of electromagnetic induction. At the moment a high-frequency current flows through an induction coil with a winding made of a copper conductor, its transformation occurs with the formation of an alternating electromagnetic field. When a cookware that has ferromagnetic properties is placed on the work area, the resulting physical phenomenon promotes the movement of electrons located on the bottom surface of the product.

Thus, the process of heat release occurs, which is spent exclusively on heating the dishes. In this case, the surface of the stove remains cold. Thanks to its unique operating principle, the induction hob has a number of advantages:

low costs of electricity, which is spent exclusively on creating an electromagnetic field in the closed conductor of the induction coil;
maximum efficiency, increasing the efficiency of the device, as a result of which a minimum amount of time is spent on cooking;
a high level of safety, which is ensured by the feature of the stove that it begins to work the moment the dishes are placed on it and completes the process when there is no element on the burner;
the ability of the stove surface to remain cold, which simultaneously contributes to low energy costs and eliminates the possibility of burns;
the ability to set the required heating temperature with an accuracy of 1 degree;
automatic selection of settings that allow you to recognize the diameter of the dishes;
equipped with a large number of functions and programs;
easy and simple care that does not require the use of special products.

During operation of the induction cooker, only the cookware heats up, and the panel itself remains cold

The disadvantages of the product include the following characteristics:

the occurrence of specific noise during operation of the surface, which is associated with the operation of fans cooling the coils;
high surface cost compared to other types of panels;
for an induction cooker you must use special cookware;
This device negatively affects the operation of other household appliances that are located very close to the surface of the device.

Important! When cooking on an induction hob, remove all jewelry and watches. The former, when heated, can burn the skin, the latter - become magnetized.

Choosing the right dishes

The electric stove is compatible with cookware made from a variety of materials. Uniform heating directly depends on the size and density of the material from which the cookware is made. In order for the hob to fully cope with the task, it is necessary to choose pots and pans with a flat, thick bottom.

Important! It is not recommended to use thin-walled dishes, which are more susceptible to deformation due to periodic temperature changes. The size of the cookware must match the diameter of the burners. If the pan is smaller than the burner, there is a constant loss of heat energy.

If ducklings, grill pans and other dishes with an asymmetrical shape are often used, then you should choose an electric panel model with elongated oval burners or burners with several contours.

In this regard, an induction hob is more demanding than an electric one. Despite the fact that absolutely any diameter of cookware is suitable, the main criterion is the presence of ferromagnetic properties in the material of manufacture . When purchasing a new stove, do not rush to completely update your kitchen utensils. You can buy special cookware for induction stoves, and you can also use old enamel and cast iron pans, as they are prone to “magnetism”.

There is an alternative option for using the induction surface, which requires a magnetic adapter disk. With its help, thermal energy is directed to the bottom of the cookware, so you can avoid buying kitchen utensils with a magnetic bottom. It seems that you have saved the family budget, but in reality this is not the case. With the help of a magnetic adapter disk, the induction furnace begins to work on the electric principle, which leads to a significant consumption of electricity .

Hob heating speed

You will have to adapt to cooking with electricity: the electric burner takes quite a long time to heat up:

It will take approximately 7 minutes to prepare the pan for frying.
It can boil a small pot of water (about 2 liters) in about a quarter of an hour.
It is not possible to immediately reduce the heating intensity on an electric stove. The fastest way to stop heating is to remove the pan from the burner.

However, such slowness also has its advantages. So, when stewing or heating, a dish on a switched off electric burner will remain hot for some time.

When using an induction surface:

Warming up occurs almost instantly.
Dishes in cookware heat up approximately 2.5 times faster.
When the burner is turned off, heating stops immediately.
Economical

This modification also has higher efficiency. All energy is completely consumed for cooking food, and is not spent on heating the surrounding air, as is the case with an electric burner. You should also take into account the energy consumption that occurs during longer heating of the electrical surface. Thus, the energy consumption when installing such a hob will be less.

Ease of use

When using an electric hob, you will need a huge amount of patience. This is exactly what will help you prepare food without nerves and come to terms with slow heating or cooling of dishes . If the electric stove burner heats up instantly, the cookware gradually increases and decreases temperature. To reduce the “fire”, you will need to go through the stages of a gradual decrease in temperature.

The induction surface is much more convenient in this regard. It instantly heats the dishes and quickly resets the temperature .

For maintenance, both models require the use of a separate sponge and detergents designed for cleaning glass-ceramic surfaces.

Pros and cons of an electrical panel

Today, the electric hob is installed in user kitchens more often than its competitors.

This is due to several advantages:

Affordable price.
Possibility of using utensils from any material.
Absolute absence of noise during operation.
May have a glass-ceramic, metal or enamel coating. The surface is easy to maintain. Any detergent is suitable for cleaning. But, you cannot use abrasive powders.
The heat capacity of the burners allows you to keep the finished dish warm for a long time.
Energy efficiency of modern models.
High accuracy of the set temperature.
There is a wide range of models on the market in different price ranges.

Among the disadvantages, users note a limitation on the maximum weight of dishes, uneven heating of the burners: in the center their temperature can reach 550 degrees, while the outer part does not exceed 180. The exception is halogen burners, which maintain an equal temperature.

Two- and three-circuit burners of the electric panel will allow you to rationally consume electricity by choosing a heating zone corresponding to the diameter of the dishes

In addition, outdated models have a fairly high power consumption, and prolonged cooling of the burners can cause burns if used carelessly.

Noise level

According to this indicator, the induction furnace passes on the laurels of the winner to the electric one. The latter is absolutely silent in operation, while the former constantly shows signs of “life”. It makes various sounds, crackles every time the transistor radiator and the fan, hidden from view , are turned on, responsible for cooling the coil.

The resulting noise is not particularly annoying, and over time, stove users do not notice the sounds and completely get used to the “induction” operating mode.

Harmful radiation

There are legends on the Internet about the harmful radiation generated by induction cookers. The same legends circulated about plasma TVs, microwave ovens, laptops and mobile phones.

In fact, a high-quality induction hob is completely harmless. It does not harm health or damage other equipment. A magnetic field appears only at the moment when you place dishes on the stove - and only under the bottom.

Your smartphone may start to malfunction if you place it directly on the burner... But why put your phone on the burner? At least induction, at least electric, at least gas.

There is nothing to say about electric stoves. There is no radiation there and cannot be.

How safe are household appliances?

Unlike conventional electric stoves, modern models are safer to use. Comparing electric and induction hobs, we can say that the former are significantly inferior to the latter in terms of safety. In addition to the fact that an induction cooker does not heat its surface, it does not require increased vigilance during cooking, as happens when working with an electric one.

Also produced models of hobs (both induction and electric) have additional functions:

child protection and control lock;
overheat protection;
residual heat indicator;
auto shutdown;
utensil recognition sensor.

What is the difference between an induction panel and an electric panel: comparison of characteristics

To understand the question of which stove is better: induction or electric, a comparison of the main parameters of devices, such as:

Electric stoves can have from two to five burners

speed and degree of heating;
requirements for the utensils used;
efficiency;
electrical energy consumption;
work safety;
noise level;
surface characteristics;
functionality;
influence on other elements of household appliances.

One of the main differences between an induction cooker and a glass-ceramic electric surface is the minimum energy consumption. The first type of surface heats up instantly and cools down quickly. Electric current is spent solely on generating magnetic current in the induction coil. When adjusting the temperature, it changes instantly. There is no need to wait a long time for the burner to heat up or cool down.

Important! Induction models consume 1.5 times less electricity compared to their electric counterparts.

The induction cooker is characterized by the highest level of efficiency, which is 90%. For comparison, it can be noted that this figure for a glass-ceramic electric panel is 55%, for a gas panel – 60%.

Electric stoves consume 1.5 times more electricity than induction stoves

Considering the main differences between induction and electric stoves, one cannot fail to mention the high speed of cooking on an induction surface, which significantly exceeds the capabilities of electric models. The heat generated is not spent on heating the burner and surface. It immediately leads to heating of the dishes.

It will take 2-3 minutes to heat 1 liter of water on an induction panel. In this case, the burner will reach a temperature of no more than 60 °C. Electromagnetic currents are directed exclusively at food, which in this case cooks several times faster. An electric stove will take about 5 minutes to heat the burner, and another 10-13 minutes for the water in the pan to boil. In this case, the temperature of the heating element can reach 400 °C.

Important! An electric stove heats food unevenly, causing it to burn.

The difference between an induction hob and an electric hob in terms of safety

When answering the question of how an induction hob differs from an electric one, one cannot fail to note the high level of safety of the former. The stove starts working only when a cookware is placed on its working area, the diameter of which must occupy at least 70% of the burner area. After removing the element from the stove, it turns off. At the same time, the surface remains cold, which eliminates the possibility of getting burned when accidentally touching the panel.

The induction cooker only starts working when a cookware is placed on the burner

The burner of an electric stove begins to heat up immediately after it is turned on to a high temperature and then cools down for a long time after the end of the operating process. In this case, the risk of getting burned during involuntary contact with the surface increases several times.

Important! The induction hob will not work if a foreign object is placed on it. This nuance is very relevant for families with small children.

When studying the difference between induction and electric panels in terms of safety, one cannot fail to mention that the first type of stove is equipped with an automatic shut-off option. This happens, for example, if the water in the pan boils and hits the surface. It will also turn off if the water in the pan has boiled away, since the cooker recognizes an empty container. This feature will prevent damage to the dishes.

On the other hand, only on an electric surface can you set the minimum temperature, thanks to which the dish can simmer without user intervention.

Minimum temperature can be set on the electrical panel

Which hobs are better: induction or electric?

When considering the difference between an electric hob and an induction hob, you should pay attention to the silent operation of the former. The second type of model produces specific noise during operation. It occurs as a result of the operation of fans that are located near induction burners and are aimed at cooling them. This feature may not appeal to particularly sensitive people.

Electric hob: a stylish assistant for the demanding housewife
The difference between a dependent and an independent panel. Electric stove control options. Additional features and manufacturers of hobs.

When studying the difference between electric and induction hobs, it is necessary to mention that the first type of stove does not require the use of special cookware. The main condition is the use of containers suitable for the stove. An induction panel requires special cookware with a bottom made of ferromagnetic material. These are products made of cast iron and stainless steel. Ceramic and glass items cannot be used.

Helpful advice! For an induction cooker, you can use regular cookware, the bottom of which is sealed with a special magnetic sticker. It can be purchased at the store.

A special feature of the induction cooker is the ability to recognize the bottom of dishes with a diameter of at least 12 cm. Smaller containers, for example, Turks, can be used in conjunction with a special adapter.

An induction hob requires special cookware with a bottom made of ferromagnetic material

In pursuit of savings

When buying a hob, it is important not only to look at the cost of the model, but also to calculate how much its operation costs. From the above advantages, the conclusion suggests itself: an induction furnace uses electricity more economically, so its operation is much cheaper. But at the same time , the price of a new induction cooker is higher than an electric stove .

It is also worth considering the cost of purchasing new cookware if there is no hob suitable for the burners.

Safety

The burners on the electric stove heat up to 500 degrees. Once you have turned on the device, do not touch it. And you can’t do it after turning it off either - the burners take a long time to cool down.

Children and pets should not be allowed near electric stoves! It doesn’t matter whether the stove is on or off.

Induction hobs cool down instantly. But even when turned on, they are completely safe:

In operating mode, the panel does not heat up. You can only get burned on dishes.
The burner only works when there is a pan on it. If you rest your palm on the switched-on panel, nothing will happen.
The stove only heats the dishes. Let's say you put a small bowl on a wide burner. Only this plate will heat up, the panel outside it will remain cold.

You can place forks, spoons, and potholders on the panel. They will not heat up, much less catch fire.

Induction cooker or electric: reviews on forums

We looked at a lot of reviews on various forums and would like to share some of them with our readers (spelling and punctuation preserved):

In my previous apartment I had an electric hob, now it’s induction... this is heaven and earth, in my opinion, and the most important thing for me is in the matter of maintaining the appearance of the stove - if I endlessly cleaned, scrubbed, scrubbed the glass electric hob - after all, it’s enough if you “missed” pasta or potatoes and all the liquid that overflowed instantly burned on this surface, then with induction it’s just relaxation - even if the porridge overflows over the edge - you just take a cloth and wipe it off and that’s it, not a single spot in one movement and there is no smell, even if milk “ran away” is a super trick, in my opinion.

Compared to all others, induction heats water faster and heats up the work area significantly less. The surface of the stove is heated only by the cookware itself, unlike other designs. When cooking, you can cover the entire surface with a paper towel so that you don’t have to wipe it later or use chemicals.

We were happy with the induction from Artiston for a year, until my husband dropped the mug on the very edge, a crack went through two burners, I don’t know if it can be used now.

I have ordinary glass ceramics, and once I was visiting a friend, she had an induction cooker. I realized that I need to adapt here, it heats up so quickly that the food burns instantly.

Cooking speed

The electric panel will take about five minutes to heat the burner, and about ten more to boil the water. It also cools slowly, so the finished dish can “languish” for some time on the turned off surface.

An induction cooker has a significant advantage here - the electromagnetic current immediately heats the cookware, so it takes approximately 5 minutes for the water to boil. At the same time, the temperature of the burner remains within 60 degrees. According to the owners, you should get used to this speed so that the food does not burn.

There are induction cookers with sensors that control the water heating temperature, preventing it from boiling to the point of “running away”.

conclusions

So, after weighing all the pros and cons, the buyer will have to make a choice in favor of an electric or induction surface. Each of them has its own advantages, which can compensate for the disadvantages and thereby seduce the future owner.

If you are not ready to immediately shell out a tidy sum for an induction cooker, then be prepared to pay a significant amount of monthly utility bills for using an electric stove. In most indicators, the induction surface wins and outperforms the electric one.

If you always have children in your kitchen, then an induction hob will also be the best option from a safety point of view.

However, if you are not ready to buy special cookware, then your choice is an electric stove.

Operating principle and features of induction hobs

The mechanism of action of induction hobs consists of the operation of special pre-installed coils - under the influence of electricity, they create a powerful high-frequency magnetic field.

Important! As a result, when the coils located under the surface are activated, the process of heating the cookware with ferromagnetic properties begins.

While heating kitchen utensils, the panel remains cold, which means the risk of getting burned is minimal.
the main features of induction hobs:

instant heating of installed pots and pans due to induction coils;
quick change of temperature to the level required by the user;
automation of many processes and ease of cooking;
belonging to a high energy efficiency class;
absence of foreign odors during operation;
operation of the surface only in the presence of utensils installed on it.