Comparison of electric and induction hob. Hobs: Conventional Electric vs. Induction

This home appliance has replaced gas appliances, because, unlike them, it has greater functionality and ease of use. Today, more and more buyers are leaning towards buying electric stoves, since even many developers refuse to lay a gas pipeline when building a new house.

However, there are many models and varieties of plates that have different characteristics and operating parameters. But what is the difference between an induction cooker and an electric one? Today we will tell you more about this.

electric stove

For the first time, electric stoves appeared on the market back in the 19th century, and a talented Canadian, Thomas Acheren, became their developer. Even today, this device is one of the most powerful home appliances because it consumes a large number of electricity. To understand the specifics and features of its work, it is important to know the principle of its functioning.

In each burner of the device there is a hidden spiral, which heats up under the influence of an electric current. At the same time, the heat emanating from it is evenly distributed to the surrounding objects - a frying pan and a pot with food or a kettle of water. At the same time, the main advantages of using electric stoves are:

• silent process of work;
• ease of use;
• easy process of control of level of heating;
• a large selection of models with different characteristics.

Despite their merits, these Appliances have and significant shortcomings, which include strong heat surfaces, huge energy consumption (especially when all burners are turned on), as well as insecurity (in case of accidental contact, you can easily get burned).

But even considering these shortcomings electric stoves have an affordable cost, so they are widely distributed among buyers. They are inertial, because they not only heat up slowly, but also cool down longer, so even after turning off the device, the residual heat can be used for further cooking.

Induction cooker

There is a large number different types electric stoves - with halogen heating elements or a spiral, but it is worth highlighting the induction ones separately. In my own way appearance they do not differ from the previously considered type. Their main difference lies in the principle of operation - the radiation of electric magnetic field, which interacts only with metal utensils.

It leads to the formation of vortex flows that heat the metal. In this case, heat is transferred from metal utensils (pans or pans), and the surface of the device itself remains cold. That is why it is preferable to buy them for families with small children, because even if they accidentally come into contact with the surface during cooking, there is no risk of getting burned.

The main advantages of these plates are:

• fast heating process (for example, a volume of liquid of 1 liter can heat up in just three minutes);
• low consumption of electrical energy;
• high functionality, many modes of operation.

Unlike their counterparts, these devices require the use of special utensils made of magnetic metals. Simple dishes can also be used, but only complete with special pancakes, which are placed under its bottom during cooking.

Other disadvantages are the presence of noise during operation and high cost, as well as negative impact electromagnetic field on the well-being and state of human health.

What is better induction cooker or electric cooker: what's the difference?

But which stove is better electric or induction? Only each owner of the equipment can determine this for himself, since when buying it is important to take into account its advantages, features and specifications. It is almost impossible to distinguish these devices from each other in appearance, but it is worth noting that induction models are more functional and practical than electric ones.

It is important for any housewife to know how effective the purchased panel is, while design and beauty fade into the background. Glass-ceramic and induction surfaces are ahead of their gas predecessors in the heating rate by several times. An induction hob will boil a liter of water in three minutes, a glass-ceramic hob in five minutes, and a traditional gas stove takes nine minutes.

A regular gas stove can be quite unpleasant. potential threat, if there are small children in the house, because it heats up in all directions, it is very easy to get burned on it.

Glass-ceramic surfaces ideally conduct heat along the vertical axis and practically do not heat up in the horizontal plane. This means that during cooking, only the area under the pot or pan heats up significantly.

For these surfaces, the diameters of the burners and pans must match exactly. If the pan is too small for the burner, it can cause the surface to overheat, and pots that are too large leave unsightly marks.

Features of induction heating

Induction hobs heat the cookware, not the surface. Thanks to this, the air does not warm up in the kitchen, which is especially valuable in hot weather. At various presentations, they often demonstrate the trick with induction panels - the pan is shifted to half the burner, and ice or chocolate is placed on the second. After a few minutes, the water boils in the pan, and the chocolate or ice does not even think to melt. Electromagnetic induction heats only the dishes. The burners turn on if there is a pan on the stove, but if you remove it, the stove automatically turns off. induction panels allow you to forget about the terrible escaping milk, because it simply does not burn to the surface.

Do not place a wet pot on the glass-ceramic hotplate as this may damage the surfaces.

Both induction and glass-ceramic surfaces require the purchase of new cookware. Induction surfaces do not work with glass, brass, copper, porcelain, ceramics and aluminium. To check whether the pot you like is suitable for your stove, hold a magnet to it. If it is attracted to the bottom, then the dishes will suit you.

Glass-ceramic surfaces require cookware with an even flat bottom, however, it should not be made of aluminum or copper, since these metals leave marks on the glass ceramic.

When choosing cooker the question inevitably arises, which stove is better electric or induction? If we know about electric stoves, if not everything, then a lot, then about the features of operation induction cookers, for most potential users, nothing is known. Therefore, I will confine myself to an analysis of the properties of induction, and the reader himself will make a comparison and come to certain conclusions.

The ambiguous properties of the induction cooker cause conflicting reviews.

Speaking about the advantages and disadvantages of induction cookers (IP), some exaggerate and underestimate others. Focusing on dubious achievements, with silence arising during the operation of really important problems. For the enumeration of numerous advantages, forgotten the necessary conditions cooking delicious food. A single burner induction cooker is the cheapest option.

Misleading is a whole set of contradictory qualities, strangely present in one device. Economical use of electricity goes hand in hand with high cost products. Possible harm from electromagnetic radiation, is compensated by the fact that you cannot burn yourself on the hob. Performance flows into a geyser-like mode of operation.

What is the difference between an induction cooker and an electric cooker

First of all, in the consumption of electricity. IP really save on electricity. See description real example in the article. This is achieved through high efficiency (90%).

Performance

They write a lot about their speed, citing boiling water as an example. Indeed, everything is correct. Water in a 1500 watt electric kettle boils for 3.08 minutes. On a 2000 W induction, the same amount of water (one liter) boils for 2.23 minutes. But the purchase is not cheap household appliances for the sake of a moment's savings, dubious merit. As an absolute champion, I can offer a homemade boiler planted in two phases.

You can't get burned on them.

Another advantage of IP Everything is correct again. The surface heats up only due to the dishes and does not exceed 60 degrees. Read alien positive reviews, he would have a firm opinion that earthlings with pathological stubbornness rush to hot surfaces and only the invention of induction cookers saved humanity from this scourge. In everyday life, they are more often burned about what is on the stove.

Low power problem

I think that not everyone uses the hob, no matter what system it is exclusively for cooking dumplings or products fast food. Surely many cook delicious, homemade food of national cuisines close to us. The technology for preparing familiar and favorite dishes involves continuous boiling at a minimum intensity, and IP has problems with continuity. Although outwardly everything looks good. The stove heats the installed dishes to the set temperature value, turns off, and when the temperature drops a little, it turns on again. Here is such an intermittent boiling, reminiscent of a geyser.

Induction cookers have problems when working on low power.

IP do not support the process of heat treatment, which we call "languishing". A special method of stewing foods that can give meat, fish, vegetables a special, unique taste. Not many people want to sacrifice the loss of flavors for the sake of saving on electricity consumption.

There are high-end models that use complex schemes controls capable of operating at low power, but such devices are very expensive. For example: BERTAZZONI X90 IND MFE X costs 525558 rubles.

There is another extreme. Focusing on the unimportant negative consequences from the use of IP.

Noise produced

Indeed, when operating at low power, the IP switches to lower frequencies (20 kHz). Some people are able to hear the sounds made at the same time, but I doubt their melodiousness. The hum of a microwave oven is also not pleasant to the ear, but this does not bother anyone.

Are induction cookers harmful?

It's about the possible negative impact electromagnetic radiation. The topic is pretty dull. It periodically pops up when devices of a new purpose or type appear. Yes, it was with cell phones and microwave ovens. Definitely prove or disprove the existence possible harm, from electromagnetic radiation, scientists could not. We will continue to approach this issue with restrained caution. However, nothing else remains.

How much do induction cookers cost

To say cheap or expensive means to say nothing. It will help to estimate the cost of the issue comparison table, representing the inductive and resistive models in each individual structural segment.

Design features	Inductive. Brand, model.	Price. rub.	Classic, resistive.	Price
Freestanding, electric oven, four-burner with a minimum of options	Hansa FCIW53800	28907	Hansa FCEW53001	10650
	Hansa FCIW53200	26581	Flama AE1403W	6479
Stand-alone with a certain set of options	AEG 47755IQ-MN	50200	Bosch HCE745853R	45211
	AEG 47036IU-MN	64000	Gorenje EC55335AW	28059
Desktop, having one heating zone	Haus Muller HM-453	2350	SUPRA HS-110	850
	Great Rivers Saga-2	1490	RICCI JDL-H20B9	2209
Built-in hobs	Electrolux EHH 56240 IK	16999	Electrolux EHF 96547 XK	16999
	Hansa BHI 68014	12999	Samsung C 61 R1CAMS	14999

The cost of a freestanding induction cooker is bewildering.

If the cost of panels having various systems heating, quite comparable, then a big difference on the separately standing structures, difficult to explain.

The main causes of failure

• Violation of the rules of operation. In the passport-instructions of each device, it is not in vain that the minimum diameter of the utensils used is specified. Of course, the sensor will also see a smaller size, but the smaller the diameter of the dishes, the diameter of the inductor, the more the power transistors heat up. If this is a one-time case, then it does not matter, but no device will withstand constant extreme operation.
• Rough assembly. Suboptimal arrangement of parts, loose connections, poor-quality compound. Mass of reasons. The results of a crooked assembly can appear after a rather long time (1-3 years).
• Use of low-quality element base. Chinese friends have traditionally sinned with this. The use of components of unknown denomination and origin, printed circuit boards with peeling tracks, does not contribute to long and stable operation.

The microcontroller is one of the expensive parts of induction cookers.

In inductions there is something to break. Worst-case failure scenario, microcontroller failure. The cost of the part is low, but it still needs to be found and flashed. Solder something, ring on the system board, in service centers they won’t, they will simply change the electronic control unit to another, not necessarily a new one. This will cost 50-80% of the cost of the product. Other boards responsible for certain functions also fall under this approach to repair.

But more often the details burn out power unit. Fuse, rectifier bridge, output transistors. Replacing these items is not that expensive.

Top Producers

To rank the “best” is a subjective matter and is based on personal experience. I have a list of the best lined up in next order: AEG, Bosch, Siemens. Other manufacturers: Philips, Zannussi, Electrolux, Hansa, I would not risk calling the best.

Is it worth it to buy an IP

Rumors about the dangers of induction cookers are too exaggerated.

The question sounded like either induction or nothing. This way of putting the question is wrong. Ideal modern kitchen must be equipped with different type including IP. AT real life have to proceed from: financial capabilities, kitchen area, taste preferences households, a healthy desire to save on electricity consumption, sometimes on the need for speed of cooking. None of the existing hobs unable to meet all, often conflicting, requirements. Each type has its own advantages and disadvantages. The choice depends on your taste preferences and economic opportunities.