Induction and electric hob: a comparison of how they differ and what is better

Most housewives want to have a modern, multi-functional and convenient hob in the kitchen. And in the modern world, for lovers of cooking culinary masterpieces, home appliance manufacturers offer two options: induction and electric. But which one to give preference? We will try to answer this question below by talking about the differences, as well as the advantages and disadvantages of both models.

What is the difference between induction and electric surfaces

Let us consider in detail each of the compared panels to determine the differences, advantages and disadvantages of each.

Electric panel

In these models, the heating elements are heated under the influence of electric current. After the surface is warmed up, the components begin to give off heat to the cookware installed on the hob.

In operation, electrical panels will be virtually silent, and do not emit combustion products. They are convenient to use, and management will be understandable on an intuitive level, and is unlikely to cause difficulties even for novice housewives.

In addition, a wide variety of models is striking, as a result of which the consumer will be able to choose not only the functionality he needs, but also a suitable color. The cost of this technique can be called affordable.

But there are certain disadvantages, which can include such as:

high power consumption;
the stove itself is very hot (up to 400 degrees), in view of which you can get a burn with careless actions in the cooking process;
for the desired level of heating, it takes from 4 to 5 minutes, and the water in a small pan boils for 10-12 minutes.

Induction cooker

The principle of operation of these models is fundamentally different from its predecessor. The stove has a built-in coil, through which the alternating current is circulated. As a result, a magnetic field is created with the subsequent formation of currents acting on the dishes placed on the surface. The latter must meet certain criteria, namely, have a ferromagnetic bottom.

In addition to the above, induction panels are characterized by minimal energy consumption, since the burners heat up to only 60 degrees. And when the dishes are heated, the panel ceases to heat up.

Also, the use of the presented option will be safe, and the likelihood of burns during cooking is reduced to zero. This is due to the fact that the panel does not heat up, and also does not start to work until the dishes take up more than 70% of the area of the burner. In other words, a knife lost on the panel will not lead to unintentional activation.

Pleased with wide functionality. Management will be quite simple, and the user will be able to activate many cooking modes. When there is an empty dish on the panel, it will not work, and it will also turn off automatically when water is boiled in a pan.

Food heats up fast enough. The dishes installed on the stove heat up in no more than 1 minute, and a small pot of water boils for 2-3 minutes.

There are several disadvantages, namely:

high noise level in the active state (issued by a cooling fan);
high price;
the need to purchase special dishes;
when cooking, you will need to remove the clock and other jewelry so that they do not magnetize.

Conclusion

Induction panels are advanced models that require certain rules to be followed. But their electrical counterparts are more common among users, and pleasing affordable cost. In view of the foregoing, most consumers prefer the second option. But in any case, the choice will depend entirely on you, and we hope that the information presented above will only simplify your purchase process. Successful acquisitions!