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What’s the difference between an induction heater and an electric stove?

reasons to buy an induction hob rather than an electric hob

Electric stoves and cooking surfaces look similar to induction stoves, but there is a fundamental difference in the principle of operation between them. We’ve found at least 5 good reasons to choose an induction stove.

When two devices look alike, the temptation to buy the cheaper one is great. For example, an induction stove or cooktop is noticeably more expensive than a regular electric stove. Is there any point in spending on them? Quite! Here are 5 good reasons why your induction stove is better than the electric one.

What’s the difference between an induction and an electric stove?

Every housewife dreams of having not only functional, but also stylish modern appliances in the kitchen. Fortunately, now there is something to choose from. the range presented in the market is simply huge. Future users are at a loss: so who cooks better. an electric or induction cooktop? Both will be powered. and that’s where the similarities end. To understand the differences and make the right choice, you need to know their differences.

Electric or induction hob?

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As a question Electric stove, unlike the gas one, is highly desirable flat bottom surface of the crockery, for tight contact. How’s this for induction?? That is, does it heat without contact (with poor contact) surface. If so, will it heat the steel ring on your finger if it’s over it??

I do not wear steel rings (or any other), so I can not check in practice, and I do not really want to. 🙂 But the cookware must be close to the stove: a very close contact is not necessary, but if you raise the cookware a couple of centimeters above the stove, the heating will stop.

As an expert in this matter, I can say that it will not. There is a minimum area of the subject which includes a surface, in addition 99.9% of rings are not ferromagnetic In fact, the cooking induction surfaces have a mass of different variations, including on the principle of action.

The kitchen timer is the best friend of the stove. Put a pot of water in the pot, set the timer for 10 minutes and you can go about your business. Same story with heating a frying pan, cooking soup, etc.

So I say, patience has become my greatest virtue. Also, humility, so I don’t have to worry too much about wasted kilowatts.

I would like to know. how it affects the quality of the food I cook? Is there a difference, other than it’s faster on the induction, that’s all ?

Considering it’s not the stove that’s cooking after all, but the person behind it isn’t affected in any way. One cooks buckwheat perfectly on an electric stove, the other cooks lobster on a gas stove.

I’ll join the thread: I’ve been using an induction cooktop for 3 months now, and my old Zepter set of pots and pans are pretty much adequate for the stove. And I had to buy a frying pan. I got used to cook in one pot, store in another container in the fridge. The best part, especially after the ceramic electric stoves that I had to periodically scrub with my teeth, was wiping the surface with a damp cloth and it was good as new! I’m very happy with my choice for an induction stove.

In general, I was more or less resolved with the dishes, but the first few days I struggled. 🙂

A year ago in connection with the purchase of a new kitchen, I spent a month agonizing over the choice of cooktop type electric or induction. Before that, I cooked with an electric oven for 15 years (after that, the Husquarna oven is my lifelong love). Checked all pans and pots with a magnet. Turned out.5 pots and.2 frying pans (just before I switched to cast-iron ones, which I adore tenderly, so it wasn’t a pity to part with the old ones). Thought about getting a combo, as a friend of mine had done a couple of months before (she was sorry to part with some dishes). But on one of the forums, I read that those who bought a combined variant then regret it en masse and cook only on the induction part. Took a risk and got the full induction, and it just hit the bull’s-eye! I’m very happy with it. I bought a small adapter just to make coffee in a (copper) brew pot. And a friend already regretted that she had bought a combo. And yes, most of all I was afraid of the noise, which all warned about (any noise is very sensitive to me). I got so used to it, that only after reading Alex’s post I remembered that it exists).

Our induction stove is always buzzing, especially at high temperatures. Before reading this article, I thought it was faulty or had been installed incorrectly. Now I know it’s okay. No other complaints. And I didn’t know there were adapters, so I made coffee in a pot. Now she has a chance to cook in a turkey. Thanks to the author!

Cheers! Me, the truth is, the adapter did not help much, I used it just a few times. But if it’s for the turkey, yes, it might not be a bad idea.

I’ve read that induction stoves have a problem keeping the temperature constant, i.e.е. You can’t put it out or simmer it. It’s like this?

There is a little in the sense that at low values instead of a constant little heat we have a rapid heating rapid disconnection heating disconnection. If the bottom of the cookware is of normal thickness, it does not interfere with stewing.

Going to buy a stove. Very helpful article. Thanks to the author and those who shared their experiences.

But here’s my question: I still have a choice of induction cookware, but the question is. Do you want it with a steel frame around the perimeter or don’t bother?? Will this “rim” somehow help if, for example, milk escapes or something else? Or it has only decorative properties?

difference, induction, electric, stove

The question in my opinion is strange, for me the presence or absence of the frame factor is not even in the top ten priorities. I have a stove now without a frame, before I had a frame (electric). In my opinion, the second option is less convenient, because such a stove is more difficult to wipe clean. And the milk Well, you just don’t need to bring it to the point where it runs away, that’s all. 🙂

Thank you for the comparative analysis from life, made the choice in favor of the induction. Maybe if you have experience, share in an article on electric ovens. Do you really need all of the features that are claimed??

I myself use an induction stove and can’t get enough of it. The next one is induction only. As for cabinets, I guess the question is more to ask yourself: will you really need all these features? In my experience, if it can go from 40 to 250 and has a fan-assisted grill (which almost everyone can), I’m unlikely to think about the extra features.

Ladies and gentlemen, I bought an induction hob a long time ago. At that time, it was exotic and not many people knew what it was. Didn’t have the utensils for it. Bought a stove in Germany and then had to solve the whole problem of getting the right pans, pans. So accustomed to normal appliances with my wife that once when we visited, we were stunned by the cluelessness of the process when cooking on an ordinary stove. Even the mood and desire is gone. All those questions, concerns, and other crap that sound in the discussion, discard and take it. You will not regret it.

We had the truth in the throes of birth here, and you other crap

I have a question about the heat zone of the induction stove. Right now, while the kitchen is in production, we use a tabletop induction stove. The only thing that heats is the center. I read in the reviews that such a problem exists also on the panels. When boiling it is not perceptible, but when frying very even, especially the pancakes, the center is ready, the edges are raw. Yours has the same problem? Or it depends on the manufacturer (price)?

No, I don’t have that problem, it heats the entire area give or take evenly. Maybe it’s not enough power of the stove? Well, I can’t help but recommend using cookware with a thick bottom, which distributes heat even when unevenly heated.

Hello So it turns out that if I buy an induction hob, I need a special cookware (which is not cheap).

Three water heating systems in comparison

No, it’s not a special cookware, it’s just cookware in metals suitable for induction heating. I can not say that such cookware is more expensive than usual, on the contrary, in my case, more expensive and high-quality cookware did not fit, I had to take the one that is easier.

I bought an induction hotpotent. I liked that it had one extended burner. Other manufacturers may have it too, but I have not seen it.

Tell me, they say the induction stove is bad for health, is it true??

I think we should ask the people who invented it. But in general, we have a tendency to declare any radiation as harmful, and here, as it were, the whole magnetic field!

Alexei, thank you for the article. There was a question with the choice of cooking hob, what I have not re-read and revised. Your recipes, I trust 100%, as I did with the hob and bought the same.) Thank you. for saving me the trouble of choosing.) The stove turned out to be budget friendly and of high quality.

Thank you, almost all your questions are answered.). Two to go, in terms of power. What can not be cooked with a power of 1300? 1400? I’d rather choose, 2,000? Which is better: to choose a cooktop with preset programs or with a random power setting? And the question above. What the hell is up with heating only in the center? Is it considered a marriage?

My stove has 1.5 kW on small burners, 2 kW on large. It is noticeable that at medium settings the heat is not even, but variable, then it boils, then cools down. But since it all happens according to the chosen heating intensity, combined with the other advantages, the induction stove outweighs. And, of course, if you’re cooking, you fry it at 7-8, and this effect isn’t as noticeable there. What the hell is the heating in the center is better to ask the manufacturer of the stove. It’s not supposed to be like that. And in any case you should buy pots and pans with a thick bottom so it distributes even the uneven heat.

Tell me, how often does an induction cooker break?? Masters dissuade from induction, they say they bring to repair more often than the electric

Thanks for the tips. I’m also debating which one to buy. I am leaning towards induction, but all my cookware is not magnetic :((( Although with all the declared benefits of induction I am ready to spend on new cookware for more comfortable cooking. Advise which company it is better to buy a hob? There are a lot of suggestions on the market. I do not want to miss a chance.

If you’re looking at the middle range of stoves, it seems to me, you can have any stove, give or take. Any one will last you a long time if you’re lucky, and any one may have a technical defect if you’re not. On the contrary, don’t believe it if someone convinces you to buy or not to buy a particular brand of stove based on their experience with a single instance.

Well. Let’s use the well-known method of scientific poke. I hope you get lucky.

The article is useful, thank you. Induction now outweighs my desire to buy. I have a question. Is it possible to put an induction surface above the oven in a built-in oven?? The Internet is not unambiguous in this matter

What do they say about it?? It works that way with me, so far I have not encountered any difficulties.

They write that electromagnetic waves are bad for the oven and can put it out of action. True, I saw in the first picture that you have it like that and it works, so I think they write lies.

Alexei, please tell me about the power of induction stoves. There are 4-burner 7.4kW ovens and 5.6kW ovens. If the advertised power is lower, it will heat up more slowly? Full power is used when all the burners are turned on at maximum power? And if one burner is on, it will be 1/4 of the total power? Why this question, we have one line for the stove at 7kW, it needs to connect an induction stove and an oven at 3.3KW. Is one line enough or do you have to run a second one??

This is for you to answer the electrician, I am far from such cases as much as possible. 🙂

It is certainly better to have two lines for modern high-powered appliances, a separate socket for the oven and a separate one for the hob. But if you have one, just try not to have the oven and the hob on at the same time. The power 7.4 kW for the hob is the peak power, it is reached when all four burners are turned on to the maximum. If it works alone and not at maximum, then it will be 1-1.5 kW.

In the documentation of any manufacturer there are two parameters 1. The power of each burner individually and 2. The peak power of the appliance, t.е. The sum of the power of all burners when turned on to their MAXIMUM power. In reality, it’s almost unrealistic. The most likely power consumption is somewhere between 30 and 50% of peak load.

Where’s the safety part?? If it kills in a fraction of a second, it’s normal? I wanted to know if it’s safer to use an electric or induction stove and I didn’t see anything in the article. The rest isn’t important, it’s safety that counts. But it’s not about safety.

If it kills in a fraction of a second this is not normal, contact the manufacturer’s warranty department for clarification.

I meant an induction stove can also give you an electric shock or something? I’ve never used an induction stove

It can electrocute anything that carries current. Especially if you hook it up wrong.

That’s crazy. I’ve only ever used a gas stove. The electric stove is not mine at home and it electrocutes. I’m shocked. And if it does. It’s not a new stove.

If the appliance is electrocuting then either it is not properly grounded or there is a leakage problem.

Gas stoves also have electric lighting, grills, etc.д., so they can also be electrocuted in theory)) But most importantly gas is very explosive, and against this there is no protection devices or circuit breakers.

Hello!I don’t understand one thing. It turns out you can not install induction hob over the oven?

Hello! That’s all the time used the gas stove and it for me is ideal. But now we’re building and there will be an electric stove. We began to consider options and fell the choice on the induction. But here a lot of people write that it instantly heats the water, etc.д. I have a question, if after the water begins to boil, can you make the power less, so it would not boil much (sort of like a smaller fire) or it will always cook on the same power. Ask pliz)))

Of course you change the power the same way you would on a regular electric or gas stove, otherwise cooking would be impossible. 🙂

Thanks a lot, just on the Internet said that the pilaf, then burns, then not cooked. Here I am, and I screwed myself that is done only one power and no more. That’s comforting)))

I’ll tell you what, if your hands are not in the right place, pilaf will not taste good on the fire. 🙂

Hello. Interesting article, thank you. I want to buy an induction stove because the electric one isn’t working half the time. But there’s a dishwasher underneath. Wouldn’t the radiation be bad for the dishwasher??

Technically it’s just a magnetic field, and the dishwasher is not sophisticated navigational equipment. But if anyone should ask this question, then to a specialist who deals with these devices on a more serious level than the average user.

Good afternoon. I am concerned about the connection of such a stove. Is it necessary to reinforce the current-carrying line? What is the load on the socket compared to other kitchen appliances. Can the kitchen wiring in a house built in the 80’s hold up??

There are a lot of nuances, but most likely the old wiring is not enough. To give an accurate answer, you need to know the total power of electrical appliances you want to connect to this line, the cross-sectional area of the existing cable, the material of which it is made (copper / aluminum) and the length of the cable to the switchboard with circuit breakers. With a total capacity of 8 kW and a length of 20 meters requires a copper cable cross section of at least 4, and preferably 6 mm^2

Good afternoon. I used an induction stove. Have come to the conclusion that the electric is more practical and reliable.

Your right to think so. I don’t see what’s so practical about an electric stove, it’s an absolute inconvenience. Reliability is a matter of the specific manufacturer and model.

The induction hob is the coolest) go for the SMEG and it will change your impression of induction dramatically

Good afternoon! Loved your post! I too have a question what kind of stove to choose induction or electric, of course after your post inclined to induction, but the question is whether it is possible on the induction stove to cook pancakes? Pancakes on the weekend, as a tradition and I do not want)))

Can! over, if you ask me, it is the induction cooker that makes the pancakes better than the electric one.

A lot of stuff and useful written, but I have a slightly different question. My house has gas. I am finishing or remodeling my kitchen and want to switch from gas to induction. Maybe someone has experience and can tell me how much more expensive for me to use this device when cooking? Maybe someone compared in rubles or percentages? If it is not difficult do not delay with the answer, it’s time to make a decision. Thank you.

Thanks for the detailed breakdown! Is induction cookware suitable for an electric cooktop??

Yes, because it’s a regular cookware, just a special layer of.

difference, induction, electric, stove

That’s right, induction cooktops are a miracle, it’s a must-have in every kitchen, no bad thing progress will offer, they have a bunch of perks. I am happy with my Indesitu

50-50, induction hob cookware is more expensive, but there is a lack of choice, and dishwashers are special. means.you need, and they are more expensive.For me, the better choice is an electric cooktop. And the author is exaggerating a lot.

On points. Detergents are the same as for any ceramic electric stove, but washing is easier because the surface is not heated and nothing sticks to it. The choice of cookware is of course less, but it is sufficient (and the number of such cookware is increasing because there are more and more induction stoves). The cookware is more expensive is not true, I had to replace a set of expensive cookware with a cheaper one, because the first one did not fit the induction. This is the first time I’ve heard of an electric cooktop being better. All chefs and other professionals, with whose opinion I get acquainted, are unanimous on this question. I wonder what else I’m lying about.

Can you please tell me if you can install an induction hob underneath the induction hob??

Gas stove vs. induction stove

Despite the wealth of information and the huge selection of models, consumers often wonder what’s better to buy, a gas stove or an induction stove? Gas models are still considered the most popular choice. In fact, cooking on such kitchen appliances turns out to be more economical, because gas is a cheap fuel and does not involve paying large bills. Using an electric stove will cost the family much more. But does this also apply to the induction unit? It is worth understanding that in order to choose the best option, which stove is better, you need to pay attention to all the advantages and disadvantages of models, not just consider the cost of maintenance.

How induction and electric hobs differ

First, let’s understand what we are dealing with. It should be understood that both types of cooktops are essentially electric. because they work on the mains, not on gas. They differ only in the type of burners and how they transfer the heat to the cookware.

Principle of operation

Modern electric hobs are much like the old stoves with metal burners and work on the same principle: the plate has a heating element, which emits heat to the cookware.

On the outside, induction hobs are very similar to electrical glass-ceramic hobs, but use a completely different principle of operation. Their cookware acts as a conductor of the induction current and heats the stove.

Suitable cookware

And here we come to another difference between induction and electric stoves: they fit different cookware. With conventional electric pans you can use any pots and pans, but with induction pans. only those that have ferromagnetic properties, that is, can conduct current and be heated by induction. If you decide to cook something in regular cookware, even good and high-quality cookware, the stove won’t work.

To avoid having to replace all pans when you buy a new cooktop, they invented special adapters: steel discs that act as a conductor of heat for the cookware. But with this adapter your new induction hob will turn into a regular electric one.

Induction stoves came much later than electric ones and are more complicated, so they’re more expensive than their traditional counterparts. For example, the cheapest built-in induction machine for two burners on Yandex.In the marketplace of about 9000 (MAUNFELD EVI.292-BK).

If you need a model with 4 burners, cook under 15 000 (Comfee CIH600).

With electric pans it’s easier: if you are not so important brand and functionality, you can get one for 8500.

Difficulty of care

Both electric and induction surfaces can have a glass-ceramic coating: it is easy to clean with standard stove detergents. Another thing is that some electric models are still equipped with metal pancakes: this design is a little more difficult to maintain.

Also, due to the fact that the electric panel is heated, then if in the process of cooking something boils or drips on the burner, the liquid will evaporate, and the escaped product will be welded to the stove. to wash this will be quite difficult.

Power consumption

Induction hobs have a higher efficiency: they heat the cookware directly, not the air. But electric hobs heat the surface, and only through it does the cookware. That’s why they spend more energy by about 30%. If you do not cook often, such savings may not be noticed, but in large families, the difference is more expensive induction surface will pay off in 3-4 years.

The speed of heating the hob

Cooking with electricity will have to get used to it: the electric burner takes quite a long time to heat up:

It takes about 7 minutes to prepare the pan for frying.

It can boil a small pot of water (about 2 l) in about a quarter of an hour.

Reduce the intensity of heating on the electric stove at once will not work. The fastest way to stop heating is to remove the cookware from the burner.

But this slowness has its pluses. So, if you’re stewing or heating a food on an electric stove off, it will stay hot for a while.

When using an induction hob:

Heating is almost instantaneous.

The food in the pot heats up about 2,5 times faster.

Turning the burner off immediately cuts off the heat.

And also such a modification has a higher efficiency. All energy is used for cooking and not for heating the air, as on an electric stove. You should also take into account the energy consumption that occurs during the longer heating up of the electric stove. So, the energy consumption when you install such a stove hob will be less.

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

Every day there are fewer and fewer gas stoves in use. They are being replaced by more modern models that do not use gas. These stoves have become a godsend for residents of homes without a gas supply. In addition, they are much more convenient in domestic use. When choosing a model, the question arises: induction or electric cooktop. which is better? To understand this, it is enough to analyze in detail the principles of each device, to get acquainted with the advantages and disadvantages.

It is easy to identify an induction hob by its practically unheated surface. The use of electric current for cooking dates back to 1893, when a new invention, the prototype of the modern stove, was presented at an exhibition. Fifteen years later the first electric cooktop appeared, but it wasn’t until 1987 that the induction method began to be used. Which to choose: the older and more proven cooking method or the improved modern method?

Controls of the hob

Before choosing an electric cooktop, it is advisable to ask about its type of control. It can be mechanical or touch control:

  • Mechanical control. This is the easiest and most reliable way to turn on and off the hob. To control it is enough to turn the knob of the burner, or press and turn;
  • Touch control. It is a more modern variant which you can quickly get used to. To do something with the stove, you just need to put your finger on a certain sensor. This type of control is good because the control surface is very easy to clean, unlike mechanical knobs.

Cooking speed

It takes about five minutes for an electric hob to heat up a burner, and it takes about ten more minutes for water to boil. It also cools down slowly, so the cooked food can “stew” for a while on the switched-off cooking surface.

The induction stove has a significant advantage here. the electromagnetic current heats the dish immediately, so it takes about 5 minutes for the water to boil. The temperature of the burner stays within 60 degrees. According to. you have to get used to this speed to avoid food sticking.

There are induction stoves with sensors that control the temperature of water heating, keeping it from boiling to “run away”.



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