Induction or electric hob. Choosing a hob for the kitchen - electric or induction, what's the difference

Manifold kitchen appliances a lot at present. If we talk about the hob, it's hard to believe that the classic overall stove has acquired alternatives. Modern stoves are not only excellent in function, they are extremely modern look. At successful combination and correct selection, in the kitchen room, it does not stand out against the background of other furniture. Especially this approach requires the arrangement of the kitchen of the studio. Miscellaneous material workmanship, color, etc. will help to combine it with your favorite kitchen set by style.

But, speaking about the main properties, we note that such hobs can be different types. Electric and induction stoves have gained great popularity. To choose good option, we need to find out which is better induction or electric hob?

The principle of operation of devices - what is the difference

According to the principle of operation, there is a significant difference between the two devices.

Electric stoves they work like this: the surface of the stove itself heats up, the heat from which passes to the dishes. That is, you turned on a specific burner, after which the stove starts to heat up. When heated, the plate itself heats up. Therefore, you should be careful here so as not to get burned.

Induction cooker does not provide for heating the surface of the plate. Heating occurs with the help of a current transmitted directly to the point of contact of the plate with the dishes. A nice feature is that only filled dishes are heated. If you inadvertently put an empty saucepan, then nothing will happen. It follows that it is not the surface that is heated, but only the bottom of the dish and its contents. The principle of operation of the stove entails a number of other features and differences between hobs.

Comparison of parameters of electric and induction surfaces

In order for the stove to bring you pleasure not only in aesthetic terms, but also to be a real helper in the kitchen, which is easy and simple to manage, you should pay attention to the choice. Before choosing one or another option, you should understand what features they have. This is really very important. After all, knowing all the nuances you will avoid mistakes when buying. So, consider: induction cooker and electric cooker, what is the difference, what are their properties?

Tableware Requirements

For a conventional electric hob, there are no special requirements for cookware. That is, sufficiently heat-resistant dishes suitable for cooking on the stove: ceramic, cast iron or stainless steel.

Regarding the induction cooker, the dishes must be appropriate. Its bottom must be equipped with a special magnetic layer. By the way, special magnetic stickers are now sold. Therefore, for those who do not want to update the dishes, you can use the method of sticking magnetic stickers on the bottom of the old dishes.

Heating rate

The electric stove takes longer to heat up. For example, it takes 3-4 minutes to heat up its very surface. It will take up to 12 minutes to heat dishes from it, for example, pots of water.

On an induction cooker, it will be possible to heat the same pot of water in 3-4 minutes. And this is a big plus in her favor.

The degree of heating of the burner

If we talk about the electric version, then the heating reaches 400 degrees.

The burner of the induction cooker warms up to an average of 60 degrees. This difference directly affects the amount of electricity consumption. On average, there is a 1.5 times more economical use of electricity along with an alternative electrical surface.

Instrument safety

Electric stove from behind high temperature surface heating is dangerous in terms of the possibility of getting burned. Any item left on the stove will be exposed to this temperature. The stove is cooled for about fifteen minutes.

The induction option is somewhat safer. A small degree of heat negates the risk of burns. If a plastic device is accidentally dropped or left on the stove, then probably nothing will happen to it. After the end of cooking, the hotplate cools down almost instantly. A couple of minutes and she cooled down.

Automatic shutdown

The electric stove is not so "intelligent" unit. If you put the pan without water or the water has boiled away, in this case there is no automatic shutdown of the heating. At the same time, you can safely leave a certain dish on the stove for a long time to cook and the stove will not turn off on its own.

The induction hob detects an empty container and switches itself off. The same thing will happen when the water boils away from the dishes. But her thoughtfulness will not allow the dish to be stewed. long time. If there is no intervention on your part for a long time, the stove will turn off.

What the device can't handle

The electric stove gets very hot. Therefore, when milk boils during cooking, it is likely that it will burn on the warmed up panel. It takes more effort to clean up.

A smart induction hob is designed so that it does not recognize dishes with a diameter of less than twelve centimeters. Therefore, if you want to make aromatic Turkish coffee, then this cannot be done on this stove.

Disadvantages of an induction hob

Considering that this type of technology belongs to fairly new technologies, the question of its practicality often arises. In order to finally find out the need for this technique in your kitchen, let's go by determining all the minuses. Consider everything possible disadvantages that this device contains.

• Influence on other household appliances located in the neighborhood. And it has a negative effect.
• It is assumed that such a technique has a bad effect on the body. Although this has not been proven, but only an assumption.
• The cost of this technique is much higher than the alternative plate. But the price is quite objective, considering more new technology, safety and economical mode of operation.
• There is a risk that several burners that are switched on will work with less power if the stove is equipped with a single generator for all burners.
• The need for reliable and powerful electrical wiring. Given the load, the wiring must be in perfect condition.
• The need for special utensils is also a stumbling block.

What is better to choose?

What hob chose electric or induction, the question is quite personal, because it depends on your attitude to all the features of both options. More conservative people, despite the cost of energy consumption, are often more congenial electric option. People who strive for improvement and, consequently, simplification of the processes of using technology, clearly prefer such novelties as the induction surface.

This article is intended to help the consumer, find out all the subtleties inherent in this technique, and accordingly make the right choice.

Every housewife dreams of a convenient and multifunctional assistant in daily cooking for the whole family, of course, so that she also has a stylish, modern design. If your house is not connected to the city gas pipeline, an induction stove, or an electric one, will suit you.

Which one is better and more economical, because they are both powered by electrical network. To answer this question and find out all the positive and negative sides each model, we advise you to read our article.

The main difference is the principle of heating original devices in their own way.

The electric stove first heats the burners to the temperature set by the user, and then transfers heat to the dishes installed on them.

With the induction model, everything is diametrically opposite: specially assembled coils create an induction eddy current that heats the bottom of the dish, and then the contents. At the same time, the hob remains cold and heats up during cooking only from the dishes.

The heating system is the main difference between these electric models, not to mention internal arrangement and individual details. An electric burner cannot be installed separately from the entire body of the product, and induction panels, with some modifications, are freely located in the countertop kitchen table and function perfectly.

Comparison of electric stove and induction hob

Each of the presented options has pros and cons, which we will discuss separately. There are also individual, characteristic features only to them, users need to pay attention to them even before purchase.

induction hob

1. The cost is quite high, but due to the high energy savings, all costs are paid off, according to experts, on average during the first year of operation.
2. It takes no time to heat up the burners.
3. Automation turns off the power supply if there is no cookware on the surface of the panel.
4. Users can set the temperature with an accuracy of 1 degree and set the cooking time.
5. Easy control - not required special care, because there is no burning on the surface.
6. Proper cooking requires special utensils with ideal flat bottom made of cast iron or steel.
7. When in contact with the induction model, you must remove the watch so that it does not become magnetized, as well as all jewelry so that when heated, they do not burn your skin.

Electric stoves

1. They are much cheaper and work silently.
2. You can use almost any utensil without restrictions.
3. The burners warm up for a long time, but also cool down slowly, which is very much appreciated by many experienced professional chefs: you can leave the dish to “reach” on the already turned off stove.
4. They have a high degree of fire hazard and traumatic burns.
5. The power consumption is much higher than that of the induction model.

Each model has individual benefits, as well as disadvantages, so when choosing, you need to compare all the nuances.

Pros and cons of the electric model

We have already discussed the principle of heating the burners, so we will immediately move on to what is better for electric stoves:

1. There are no combustion products, as in the gas analogue.
2. Quiet operation.
3. Convenient and easy to use.
4. A wide range allows you to required choice heating elements, number of burners, type of control.
5. Acceptable cost for consumers.

There are also a number of disadvantages:

• the power consumption is quite significant, because the burners warm up to the maximum temperature for a long time;
• strong heat can be a source of accidental burns;
• the full warm-up time is quite long - 4-5 minutes;
• water boils after 10-15 minutes of active heating;
• long cooling contributes to the creation of a greenhouse effect in the kitchen in the summer.

If the family has small children, then it is necessary to close the doors to the kitchen during cooking and in the process of cooling the burners after a long work.

Advantages and disadvantages of the induction panel

This modification of the hob is characterized by the following positive qualities:

1. Low consumption of electrical energy.
2. The surfaces of the burners are heated from dishes no higher than 50-60 degrees.
3. The entire surface remains cold during the cooking process.
4. Unique safety - when small objects from the cutlery set hit the stove, the burners do not turn on.
5. There are several operating modes in the arsenal.
6. Water boils in 5 minutes, while the energy consumption is not higher than 0.35 kW / h.
7. Quick heating of dishes within a minute due to the use of eddy magnetic currents.
8. If there is no water in the dish or in the pan, the automation switches off the power supply.

As with any technique, there are some negative aspects:

• coils during operation may emit a slight buzz;
• high price;
• you need special dishes made of cast iron or ferromagnetic alloys;
• the surface of the panel is afraid of point impacts - it instantly splits and becomes unsuitable for further use.

In new developments of models, noise practically does not occur, but special dishes should be used, with rather thick walls - just thin-walled products create noise, and not the stove itself.

Which stove is more economical

Everything is simple here: induction models are characterized by instant heating and similar cooling - if the current is turned off, then the induction coils do not produce a magnetic flux, and there is no heating of the bottom of the dishes. When the temperature is adjusted by the user, its change occurs instantly - there is no need to wait until the burner warms up or cools down, because the dishes are heated, and not the surface of the burner, which is limited on the panel in red.

Therefore, the conclusion is quite simple: Electric Energy induction panels are spent more rationally, so the payment of bills is much less. These models are considered much more economical, for comparison - electric ones use 1.5 times more energy.

Benefits of an induction cooker

We have already dealt with the positive qualities and disadvantages of these stoves, now we list their advantages compared to electric models:

1. Induction panels are safe for children and pets, because without the presence of special and non-empty dishes on its surface, heating does not occur. The equipment left unattended is incapable of getting burned or provoking a fire, and the automation completely disconnects it from the network in half an hour if the user does not show any activity.
2. Compared to conventional electric stoves, they do not need a certain time to warm up - 2 liters of water boils in 5.5 minutes, which is not available to other analogues.
3. Another important advantage is simple cleaning, since the hob never heats up, it is impossible for food to burn on it. Therefore, it can be wiped regularly with a damp sponge and a dry soft cloth - a huge difference from cleaning electrical models.
4. These models consume much less energy, so savings on bills utilities quite palpable.

Induction panels have one unique feature- the "booster" mode, which allows you to briefly direct the entire power of the product to one burner, greatly increasing its performance for efficient use.

The nuances of the right choice

Range modern stoves for domestic use quite wide, so it is not easy for the consumer to make the right choice. We present to your attention the main differences between electric and induction models:

1. The main difference is the principle of operation of both options. The electric stove first heats the burners, and then the dishes installed on them. The second option uses the principle electromagnetic induction: the copper coils under the panel activate magnetic eddy currents that heat the bottom of the special cookware. The food is cooked, and the surface of the stove remains at the same temperature.
2. For cooking on an electric oven, any utensils are used, and on an induction panel - only with ferromagnetic properties, made of non-ferrous metal kitchenware no good.
3. Until the cookware fills 70% of the burner area, the induction model does not start working, and there will be no effect if it is empty. For small items kitchen utensils smart technology does not pay attention, which has a very positive effect on general security, especially when there is a younger generation in the family, which is distinguished by great curiosity.
4. The speed of cooking any dishes on an electric model is much lower than that of an induction hob - this is due to the difference in the technological process.
5. The induction option has some negative nuances: they are not recommended to be installed close to other household appliances ( washing machine, refrigerator or oven), because the specifics of the product may not adequately affect their functionality.

If your kitchen is already dominated by dishes with ferromagnetic properties, you have a financial opportunity without much damage to family budget purchase new technology to the kitchen, you can safely choose an induction hob and enjoy the benefits of innovative technologies.

findings

The induction hob is an improved technological version of the electric stove familiar to users, only the heating here does not occur in the spiral, but directly in the bottom of the cookware. Their difference is that the first is considered more economical, practically safe and easy to operate. But it requires special utensils.

An important functional device for any kitchen is a stove. She may be different types: electric, gas and induction. In our review, we want to tell you what an induction hob is. Pros, cons and characteristics of the product. We also offer you to understand the technology of the device of this equipment. And we will tell you the main differences between electrical appliance and induction option.

Similar Appliances is not only an excellent functional device, but also perfectly complements the modern interior

An induction cooker is a type of electric stove, but at the same time, its operation is based on a different principle. There are no heating elements in the design, but electromagnetic coils are used. Under the influence of current, they form around a magnetic field.

Dishes placed on such a surface quickly warm up under the influence of vortex flows. During operation, the equipment does not heat up, and all the energy is spent on warming up the dishes.

Such devices have some disadvantages. The induction hob has the following advantages:

• Increased heating rate unlike other analogues;
• does not consume as much current as electrical designs, since the education magnetic field less current is needed than for heating the coil;
• the safety of the structure, it can not be burned. The surface is able to cool in some minutes;
• does not require complex care.

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Among the shortcomings, it is worth noting that glass or aluminum dishes are not used on such a stove. Also, do not place the appliance above metal built-in appliances. Significant drawback equipment - high cost compared to alternative options.

Note! When choosing a plate, pay attention to the presence functionality. For example, the complete set of the device with burners of various diameters. Or a panel lock that protects against accidental activation. Useful feature keep warm or pause when you need to move away urgently.

The principle of operation of the electric stove

From modern equipment, electric stoves with glass-ceramic surfaces can be distinguished. The principle of operation of the device is based on the effect of current on the heating elements, which are heated and transfer heat to the dishes. As such parts, halogen heaters or metal spirals are used. Control is carried out using touch switches, as well as mechanical type.

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Which is better induction or electric hob

Do you know the difference between an induction hob and an electric hob? If not, let's try to figure it out together. Let's compare the designs according to the main parameters.

The products also differ in power consumption. Since heating elements are not provided in induction models, they consume one and a half times less electrical energy.

It is also worth considering the possibility of adjustment. Induction-type devices assume a greater number of automatic modes than similar designs. Such a device immediately responds to a change in the temperature regime and to a change in the program.

In addition, the utensils used are important. All types of cookware are suitable for electric models. And for induction products, it is worth choosing special dishes with ferromagnetic parameters.

Electrical devices do not make noise during operation, while induction ones make noise from a fan that cools the device.

Helpful information! If there is no special dishes, then you can use ordinary dishes with magnets.

How to choose the right induction hobs: advantages and disadvantages

Before you buy an induction hob, analyze certain characteristics:

• freestanding or built-in model;
• dimensions and shapes;
• opportunities and modes;
• design options;
• price.

Freestanding structures are devices that can be carried. They are in demand in a rented apartment or in the country. There are also products with an oven and independent built-in models that are mounted in countertops.

The shape of such panels can be in the form of a hexagon, square or rectangle. Dimensions are 30 * 30 or can be more than a meter wide.

The number of burners and their location must be chosen suitable for a particular family. For a large family, it makes sense to choose built-in 4-burner induction hobs.

You can choose a model made in any design version. Previously, the color of the plates was mainly black, but now manufacturers offer silver, white panels and even any other color. Although all glass-ceramic products are easy to clean regardless of color, stains are not so noticeable on light-colored surfaces. There are induction models not only from glass ceramics, but also from tempered glass.

When choosing, keep in mind that models may differ in the type of control knobs. They can be magnetic, mechanical and touch. The price of devices depends on many parameters: functionality, brand, shape.

When choosing an induction model, you should immediately think about purchasing special dishes. A magnet should be attracted to the bottom of the dish. Cast iron, stainless steel and white enameled options are suitable.

Note! Pay attention to the diameter of the bottom of the selected cookware, which should correspond to the dimensions of the burner.

Overview of popular models

Electrolux induction hobs are among the most popular appliances. It is also worth considering the options presented in the table.

Image	Models	Description	price, rub.
	Bosch Pil633 F 18 E	The Bosch induction hob has a glass-ceramic surface, touch switches and a residual heat indicator.	33000
	Hansa BHII37303	Has child lock, touch switches and black panel	17000
	Electrolux EHL 96740 EZ	Independent hob type, 4 burners and special protection.	41400
	Samsung NZ63K7777BK	Burners different shapes, independent installation option, heat indicator.	47000
	Gorenjie IT 641-ORA-W	White panel color	46700
	Midea MC - IF7021B2AN	Touch switches	24000

Summing up, we can say that the induction hob is not so cheap, but the comfort, beauty and cleanliness of the kitchen outweigh such a disadvantage.

Testing the Electrolux Infinite induction hob (video)

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The choice of a hob is one of those issues that both happy newcomers and just those whose old stove has fallen into disrepair have to decide. Today, the choice is usually made between electric and induction hobs: gas stoves are also good in their own way, but many new buildings now do not even have gas. And this choice, for all its inevitability, is not too obvious. So which cooker is better - electric or induction? ..

I have long planned to write an article about the pros and cons of electric and induction hobs, but I wanted to do it from a practical standpoint, which I now have every right to: for six years I have been cooking on an electric stove, which I recently replaced with a Pyramida IFEA 640 B induction hob, and now I can talk about the advantages and disadvantages of both solutions from my own experience.

How is an induction hob different from an electric hob?

Before answering the question of which stove is better - induction or electric, let's figure out how they differ. Let's start with electric hobs like the older ones. Their principle of operation is quite simple: electricity passes through the resistor, it releases thermal energy, and it, in turn, is transferred to the heating element crockery. Modern electric stoves mainly have a surface made of glass-ceramic, but in terms of their design, they have not gone so far from old electric stoves with metal burners.

The induction hob works differently: a high-frequency generator is placed under each burner, which creates eddy currents in the metal utensils placed on the burner. In this case, the cookware acts as a conductor, and it is it that heats up, and not the coil or the surface of the stove, provided that the cookware has conductive properties. If all this does not sound very clear to you - do not bother with theory, let's better find out what this means for us in practice.

So, let's compare induction and electric stoves in various parameters, and then display the final score. For each indicator, both types of plates will be awarded from 0 to 2 points, depending on how well they show themselves in one aspect or another.

Suitable cookware

The first thing I did when I became the proud owner of an induction cooker was go to the store and buy an adapter, this steel pancake, which costs much more than you might think, looking at its shape. As already mentioned above, the induction cooker is capable of heating only those dishes that have ferromagnetic properties, which turned out to be surprisingly few among the frying pans and pots that served me faithfully.

The adapter is able to turn the induction cooker into an ordinary electric one, heating up and transferring its heat to the dishes placed on it, but it deprives it of all the advantages that will be discussed below. If you put the wrong frying pan on the induction burner, it will not even turn on.

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

Electric stoves at first glance are devoid of this shortcoming However, in practice they are far from ideal. An electric hob can only provide uniform heat if the bottom of the cookware is perfectly flat, but even the most reliable pot or pan will deform over the years under the influence of intense heat. For the same reason, it is inconvenient or simply impossible to cook on an electric stove using an ordinary wok or a cauldron with rounded walls and a bottom; you will have to use dishes adapted specifically for electric hobs.

Induction hob - 0 points
Electric hob - 1 point

Ease of use

The main virtue you will need when using an electric stove is patience. The burner heats up quickly enough, almost instantly, but it takes time to transfer its heat to the dishes. A lot of time. It takes about 7 minutes to heat the pan to a temperature suitable for frying, and it takes 15-20 minutes to bring a pot of water to a boil.

In order to change the temperature of an already heated dish, everything is also not easy - it simply will not work to quickly increase the “fire” from low to maximum, and the most reliable way quickly reduce the heat - remove the dishes from the stove. Perhaps this is the most main disadvantage electric hob - it is slow, inert, and this makes it terribly uncomfortable.

Not so with an induction hob. The source of heat in her case is the bottom of the cookware itself, so the increase or decrease in heating occurs literally instantly: if your previous stove was gas, you won’t even notice the difference.

I did an experiment on purpose and measured the time it took my Pyramida IFEA 640 B to bring 2 liters of water to a boil in a saucepan without a lid. It took 9.5 minutes, more than half what I would have spent using an electric stove. In addition, the induction hob has other advantages arising from its principle of operation.

First, this high efficiency — thermal energy does not go "into the air", but is almost completely used to heat food.

Secondly, its efficiency - since almost all the energy is used for its intended purpose, an induction cooker, all other things being equal, consumes less electricity and costs you less. Considering that electric and induction hobs cost about the same, this is extremely useful. present times property.

Thirdly, the stove will automatically turn off if you remove the dishes from the burner, which also contributes to savings and natural resources and your money. In general, in terms of convenience, the induction hob deserves a solid five (which on our scale corresponds to a solid two).

Noise

In the process of its operation, the induction hob makes various sounds, which was a discovery for me, because the electric stove is absolutely silent. This cannot be said about induction, it crackles softly, turns on a fan hidden in its bowels to cool the coil and the transistor radiator, in a word, lives its own life.

In no case do you think that these sounds irritate, frighten or somehow interfere with my life, but they are there, and after the electric stove that has not made the slightest sound for several years, this is surprising. To the credit of the induction cooker, I can assure you that these sounds are quite quiet, and you stop noticing them quickly enough.

Induction hob - 1 point
Electric hob - 2 points

Heating the hob

The principle of operation of an electric stove is that heat is transferred to the dishes by contact with a heated burner. In other words, the electric stove simply has to be hot, heat up quickly and not cool down too quickly, which entails some not the most pleasant consequences.

Firstly, such a stove poses a risk of burns, especially for children and pets, as well as a moderate, but still a threat to fire safety.

Secondly, as it cools down, the stove gives off residual heat to the surrounding air, and if it’s a hot summer and you don’t have an air conditioner, you can imagine how hot the kitchen turns into when cooking several dishes at the same time.

Thirdly, any liquid, like sauce or soup, dripping onto a heated burner, instantly turns into acrid smoke, remaining on the surface as a hard-to-remove black spot. Of course, there is a wide range of products on sale to combat such pollution, but the very fact of the appearance unpleasant odors and an additional headache cannot please.

Another thing is the induction hob! As mentioned above, it does not heat up itself, but generates heat directly in the dishes placed on it - and this alone creates a huge gap between electric and induction cookers. Yes, the induction hob can get hot, but it will be the heat of the cookware placed on it, and if you remove the pan from the stove, the hob will cool down quickly. There will be no burns, there will be no overheating of the air, and stains, if any, are rubbed off with much less difficulty. In a word, according to this parameter, the induction cooker is ahead of the electric one by a wide margin.

Induction hob - 2 points
Electric hob - 0 points

Verdict

Of course, I have not listed all the differences between induction and electric stoves - but I have given the most basic ones, so it's time to summarize. Let's calculate the scores:

Induction hob - 5/8
Electric hob - 3/8

What does it say? The fact that the electric hob is quite suitable for use, which I proved on own experience, and you can check it yourself, because 99% of the recipes from this site over the past 6 years have been cooked on an electric stove.

In turn, the induction cooker cannot be called an ideal either - and if you can close your eyes to such a trifle as a little noise, then incompatibility with large quantity otherwise good dishes saddens much more. This means that technology has room to grow, and we can hope for the appearance in the foreseeable future of hobs and stoves without these shortcomings.

However, on this moment the induction cooker is today, and the electric cooker is yesterday. Does this mean that an induction stove is definitely better than an electric one? Perhaps I am ready to answer this question in the affirmative, because the advantages of my new Pyramida stove outweigh its disadvantages, and in dishes suitable for induction cookers, no deficiency is observed.

For those who managed to acquire their favorite dishes and do not want to send them to the dustbin of history along with the old stove, there are quite working solutions - the already mentioned adapter for induction cookers or combined hobs, some of the burners of which are ordinary electric, and the rest work on inductive principle. This will allow you not to part with your favorite dishes, but at the same time open the door to the future - since you are still afraid to open it wide open.