12 differences between induction and electric cookers

How an electric and induction panel work: the main difference

From a technical point of view, both types of heating involve the flow of current. They have every right to be called electric. However, the established traditions of people's thinking force us to refer only to purely resistive heat sources to this term.

The working principle of traditional cooking products

The very first tiles were made with spirals wound from a piece of nichrome wire, which acted as active resistance. They work by resistive heating.

After them, tape heating elements appeared.

A little later, this range was supplemented by more modern halogen stoves with the same heaters. They are installed inside a sealed glass case filled with halogen vapor.

During operation, all these structures generate heat according to the Joule-Lenz law, when electric current flows through an active resistance - a resistor.

As a result, it heats up, and the high temperature created is transmitted in four directions:

first of the adjacent protective surface of the slab:
then a frying pan or saucepan standing on it;
environment;
and only after that - food prepared in dishes.

The thermal energy supplied to heat food depends not only on the total applied electrical power, but also on transmission losses in intermediate elements. They can reduce efficiency by up to 30÷40%.

When working with an electric stove, you need to have endurance and patience. The burner itself heats up relatively quickly, but heating the cookware requires a longer period of time.

How does an induction cooktop work?

Its internal structure is externally similar to the design of a halogen stove. The external difference is observed in the heating element, or more precisely, in the source of electromagnetic waves.

It is the winding of a high-frequency coil through which high-frequency currents flow from the electronic board with the power unit. The user uses buttons on the control board to set different operating modes.

Direct heating of food is created by volumetric alternating Foucault currents (additionally called eddy currents), which are induced in the ferromagnetic bottom of the cookware due to its intersection with changing magnetic field lines.

At the same time, the intermediate layer of insulation together with the glass-ceramic surface remains practically cold. Only the bottom is heated, and from it the food being prepared.

The operating principle of the induction panel is based on the most efficient conversion of electrical energy into heat with minimal release into the environment.

Heating food in a microwave oven occurs in approximately the same way, but there the microwave waves act directly on the food, while here it is heated from the bottom and walls of the dish.

Now you can analyze the remaining performance characteristics of our hobs in more detail.

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.

Electrical energy consumption: which stove is more economical

Any housewife is interested in the cost of electricity, which will have to be paid out of her own pocket. Therefore, we compare the technical capabilities of each of the panels.

The accuracy of the analysis will be affected by:

The design of an electric stove, made according to old Soviet technology with a massive iron coating, or with modern strip or halogen heating elements.
Power consumption of a specific model.
Working surface area of one burner.

We will compare the performance of only halogen and induction hobs of the same area and consumption. At the same time, I would like to clarify that the last two parameters for both designs coincide at the power limit of 1 to 2 kW.

Separately, I would like to highlight the “Booster” function (PowerBoost, Booster) of induction models, which allows, in appliances with several burners, to briefly speed up the heating of food by 50% by using the power of an adjacent heating element.

We will also not take this specific possibility into account when comparing performance characteristics; we will omit it.

Let’s just return to the operating principle of each model and once again notice that electricity consumption goes to:

halogen panels for heating the resistive element with subsequent sequential transfer of thermal energy to the protective surface and the environment, and then to the dishes;
induction - immediately to heat the bottom.

In the second case, cooking occurs faster because all the power is consumed immediately, there is less power loss, and the operating time of the appliance is reduced. The typical efficiency of such a process is about 90%.

It is difficult to accurately predict the economy regime. It depends on many factors, including the number of family members, the quality of the dishes, the range of dishes being prepared, the time spent on preparing them and a number of other circumstances.

For the sake of objectivity, it is worth noting that in some cases the results of the experiments were even approximately the same when half a liter of water was boiled in an electric thermos kettle.

The small volume of liquid and the thermally insulated body of such utensils allow you to quickly obtain boiling water using resistive heating with minimal energy losses.

If you just need to fry eggs on an induction or old electric stove, then the reduction in energy costs, as well as time, can be up to 40%.

When the area of the heating element is significantly larger than the bottom of the pot or frying pan, and even cooking and frying takes a long time, then a significant part of the useful heat simply heats the air in the kitchen, which is often not only unnecessary, but also harmful.

Under normal cooking conditions, induction panels are about 20% more efficient. You need to calculate the more detailed cost of money for paying for electricity yourself for your specific tasks.

Separately, you should take into account the mode of cooking at low temperatures.

How to regulate the power of an induction cooker

The heating temperature of the cookware is controlled by changing the frequency of the magnetic field that penetrates the ferromagnetic bottom. The higher it is, the greater the strength of the induced Foucault eddy currents.

In this case, two adjustment principles are used:

continuously;
or intermittently by changing the frequency of pulses.

A frequency-controlled converter creates high-frequency signals in the coil in the range from 20 to 100 kilohertz, which our hearing does not perceive. Sounds below 20 kHz are already heard as uncomfortable stimuli.

Therefore, manufacturers set a lower frequency limit for the operation of the converter, slightly higher than the boundary state, and in order to reduce the heating power of food, they additionally introduce the principle of periodically turning on and off this signal.

The longer the shutdown pause is created, the more the output power and temperature will decrease.

In accordance with the principles of frequency conversion, models with simple step control and more expensive ones with a smooth range with a sensor are created.

But when the low temperature mode is turned on, they all use the principle of periodic supply and removal of pulses. Its operation is based on pulse width modulation.

The number of induction burners can be from one to six with a total consumption of up to 12 kW, and for electric models 1-5 (up to 10 kW in total).

Features of induction surfaces

What are the features of induction panels? The article mentions that they have a negative impact on other kitchen appliances. In this regard, the question arises: are they harmful to the human body? The answer will be positive: the influence, although small, is there. Therefore, to minimize the impact of the induction panel, you must follow a few simple rules:

the ferromagnetic bottom of the pan must cover the entire area of the burner;
When the device is turned on, it is not recommended to press your whole body against it;
It is better to stir the dish using a wooden object rather than a metal one.

In addition, induction has another significant disadvantage compared to electric - quite loud noise during operation. This is due to the fact that a fan constantly operates to cool this equipment. Without it, the stove cannot operate, since if it is not cooled, it will overheat and turn off.

Induction surface

Which stove has the highest cooking speed and why?

Users of both models have already conducted numerous experiments on this issue. Some of them have been published in various sources. I will give just two examples of such studies.

In the first case, the same volume of water boiled after 3 minutes 35 seconds on an induction panel and after 5 minutes 30 seconds on an electric one.

I simply show the results of the second test with a picture. Natural gas was also involved here.

Such information can be easily found on forums where the advantages and disadvantages of induction cookers and their analogues are discussed. In all these experiments, induction top comes first.

It always works faster than its prototype with resistive heating elements. This saves not only electrical energy, but also frees up time for cooking or other activities.

And this can only be explained by the fact that the heat itself, released in the bottom of the dish, immediately affects the food being processed, bypassing any intermediate elements.

And this obvious advantage turns out to hide one of the disadvantages of preparing culinary delights.

For example, quickly cooking soup with pieces of solid food on induction will cause the broth to boil away quickly, and everything else will slow down the cooking. You will have to reduce the heating power and increase the heat treatment time.

Let us pay attention to one more important point that affects the heating rate of the model under consideration. The photo below shows how the high-frequency coil zone actually works.

On the moved frying pan, the water boiled only in the place where Foucault eddy currents are induced. The rest of the cookware heats the food only due to heat transfer from this area.

Therefore, manufacturers always designate the working area with concentric lines. Optimal heating will occur only when the boundaries of the bottom of the frying pan or pan coincide with the marked markings.

The utensils should be selected correctly and accurately installed along the lines of markings applied by the manufacturer.

I will not hide the fact that among dishonest manufacturers there are cases when the boundaries of the working area are specifically shown with an increased diameter. This allows you to sell low quality goods at an inflated price.

It’s not difficult to recognize this trick: just watch the picture of the water starting to boil, as in the photo above. If the frying pan completely covers the entire space of the drawn circle, and air bubbles are released unevenly and only from the central circle, then the deception is obvious.

When frying meat or fish dishes on such a stove, the food will burn in the central part of the frying pan, and the heat at the edges will not be enough to cook it properly. Over time, deformations will occur in such a bottom due to its uneven heating.

When the cookware is smaller than the area of the heating zone, the high-frequency magnetic field does not work effectively. I show with another photograph the process of boiling water in a pan with a reduced bottom area and pieces of ice located nearby.

The water boils, but the ice does not melt. This indicates that the glass-ceramic surface of the panel does not heat up, and the heat is created only inside the special ferromagnetic cookware.

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.

How long does each stove take to cool down after a power outage and where are these differences used?

Cooking a number of dishes involves the need to keep them at a relatively low temperature, providing them with a simmering mode, or as housewives also say, it is necessary to stew the food.

The ideal conditions for such cooking are provided by a traditional Russian wood-heated oven. All other heat sources are inferior to it.

This is especially true for our case. If a massive frying pan on a traditional resistive heating hob still retains heat for some time after turning off the power supply, then an induction hob cools down very quickly.

You will have to stew food on it only using the pulse-width modulation function, when it creates not uniform heating, but pulsed switching on and off of the device - mode No. 5.

This can no longer be called a full-fledged maintenance of uniform temperature, because individual pockets of moisture in the cooking food will instantly boil and then cool.

The situation with slow cooking can be aggravated by the safety shutdown feature introduced by manufacturers. In this mode, after some time it will simply automatically remove the power, not paying attention to the unfinished cooking.

Housewives of induction panels partially solve this problem by using metal cookware with a thick bottom and walls, which somehow help smooth out temperature pulsations.

However, this disadvantage can also be considered an advantage. After all, the quick cooling of dishes with cooked food is considered a positive thing due to the fact that it is impossible to get burned on such a stove, immediately after removing a frying pan or pot from it.

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.

Which cookware is suitable for working effectively with induction, and what should not be used?

Each type of stove with resistive heating allows you to heat food in a container of any design. There are no restrictions here.

Panels designed for induction heating are too selective in this matter. Pans and pots are absolutely not suitable for them:

with thin bottoms and walls up to 2 mm;
made of brass, copper, aluminum and non-ferrous metals;
as well as glass, ceramic, porcelain products.

Foucault eddy currents are not created inside these materials.

An old light frying pan made of aluminum alloys is not recognized by induction and will not heat up.

You will not be able to heat up water at all in a glass jar, ceramic mug, or porcelain cup.

You shouldn't even try to cook anything in cooking foil. It flares up almost instantly and begins to burn with an open flame.

But dishes with a special thick bottom will work well.

At the bottom of such pots and pans, the manufacturer applies a special marking depicting three loops in the form of successive turns of a spiral.

In addition to it, you can see symbols that allow you to wash containers in the dishwasher, heat them on glass ceramics and electric heating elements.

There is a large assortment of similar kitchen products on sale.

In addition to new samples of special cookware for induction, you can use:

old products made from certain types of steel. This includes all kitchen appliances with an enamel finish;
grandmother’s cast iron frying pans and kettles (cast iron pots that are placed in a Russian oven);
aluminum cookware with an induction bottom.

When in doubt, you can attach a magnet to the bottom of the frying pan being tested. If it is attracted, then the metal has ferromagnetic properties.

For those users who do not want to purchase a set of expensive cookware, manufacturers produce special adapters. They are laid on a glass-ceramic surface and heated by Foucault eddy currents.

From such an adapter, heat is transferred to the bottom of any frying pan or pot placed on it, which allows you to cook food in them.

Using an adapter allows induction to work on the same principles as traditional resistive devices. The heat from it is transferred to the bottom and partially dissipated into the environment.

The adapter reduces the efficiency and is quite expensive. Whether you use it or not is up to you.

Many YouTube bloggers show various ways to alternatively use old cookware that is not designed to work with induction panels.

I advise you to treat them critically. For example, an expensive Teflon-coated frying pan literally after several heat treatments with eddy currents develops characteristic defects on the outer surface.

Even if the warranty period for such a coating has not expired, it is unlikely that such a frying pan will be exchanged or repaired. It is not intended for such heating. Be carefull.

Please note that you can ruin special expensive dishes with the sign of three turns of the spiral. You need to ensure that it is installed exactly according to the manufacturer’s markings indicating the heating limits.

If some part is shifted or protrudes (when the diameter of the bottom is simply larger than the working area), then the lower part will heat up unevenly. Everything outside the circle will remain colder.

Due to temperature changes, metal deformations occur. Over time, they arch the flat bottom. It no longer fits tightly. Professional chefs who constantly work with such equipment have long been familiar with this problem and try to avoid it.

Inertia

What is this indicator and what does it mean? Inertia is the time of heat retention after a power outage. Roughly speaking, how long does it take for the panel to cool down?

In some cases, food requires a certain time during the cooking process to “reach” the desired consistency - the simmering effect.

And here this same inertia will come in handy. If you reduce the temperature on an electric stove or turn it off completely, it will not cool down immediately.

In this regard, induction is closer to gas. I turned it off and the temperature immediately dropped. This is especially useful when something boils or “runs away” from the pan, and you need to instantly reduce the temperature. Here, excessive inertia seems to be a problem.

To create the effect of inertia, the induction cooker has a pulsed simmer mode. That is, on “low heat” the low boiling power is regulated something like this: it heats for 3 seconds, not for 3 seconds.

At this time, the water will either boil or cool, which is not very convenient and will give an unpredictable cooking result. The problem is partly solved by using dishes with a thick multi-layer bottom.

Based on the above, it is impossible to give an unambiguous answer to the question of which type of slab is better and which is worse in terms of inertia. Each housewife decides for herself.

Features of care and maintenance

Electric hobs often become dirty after cooking. Traces of soot form on their surface from escaped milk, spilled liquids, splashes of oil or fat.

Burning food particles and incoming dust burn, causing an unpleasant odor.

Trying to clean it all out takes a lot of time and requires heroic efforts. After all, such contaminants have already been subjected to heat treatment on a hot surface, stuck to it, and remain firmly in place.

They will need to be removed with special scrapers or use chemical cleaning agents. Over time, the enamel of the protective coating wears out from such treatments and loses its attractiveness.

When cooking on an induction panel, unpleasant moments can also arise when some of the food falls past the saucepan, and milk boils during intense heating and spills onto the glass ceramics.

This is where one of the benefits of induction cooking comes into play. Everything that falls on its surface does not heat up, which means it cannot burn. There is no foreign burning smell emitted here.

All you need to do is take a kitchen cloth to simply wipe up any spilled liquid. Glass ceramics make it easy to remove any contaminants and does not require the use of scrapers, abrasives, or chemicals for cleaning.

This is the kind of cleaning that saves you time and effort. Our smart housewives have managed to make cleaning the outer surface of induction panels even easier and save their energy.

They place paper napkins in advance under the bottom of the pans, from which food heated during boiling can fall onto the glass ceramics.

Paper has virtually no effect on the cooking speed, and everything that boils out of the pan immediately settles on it. This napkin can simply be thrown into the trash. If it remains clean, then it is reused.

The induction panel has an external protective coating made of glass ceramics, characterized by high operational strength and durability. However, it can be broken by a strong blow or scratched by abrasives.

What is the difference between an induction cooker and an electric one: functions and product options

When choosing an induction or electric stove, you should pay due attention to the functionality of the devices. The first type of surface has the ability to smoothly adjust the power level of the device, which ensures maintenance of the required temperature regime. There can be from 5 to 17. The electric hob is also equipped with an option that allows you to adjust the power. However, there is a limited number of such modes - up to 4 pcs.

All induction cookers and some models of electrical appliances are equipped with an auto-shut-off function, thanks to which the device turns off the moment liquid comes into contact with its surface. Both types of stoves must have a timer with an audible signal, which helps to turn off the burners in a timely manner. For induction hobs, you can also set the start time for cooking.

A unique feature of induction cookers is the presence of the Power Boost option, thanks to which you can borrow power from an adjacent burner to obtain its maximum value in a specific heating zone. Also, this type of hob has a built-in energy consumption monitoring sensor, thanks to which the device can be configured to operate with minimal resource consumption.

On induction cookers you can set the start time

The induction hob will not work if there is no cookware on it. An electric stove can also be equipped with an option that turns off the panel from which the container is removed. Induction surfaces can have a short-term break function for 3 minutes. They are equipped with a residual heat and temperature maintenance program.

Important! Both stove options must have a child lock feature.

Distinctive ergonomic characteristics

How much more attractive the design of the induction panel is from the equipment produced by manufacturers of electric stoves, you can judge for yourself.

They are usually made in thin blocks with shiny surfaces. Among the models, you can choose designs with or without a protective metal corner around the perimeter.

If we talk about colors, the classic black color most often prevails. However, many housewives are already trying to purchase white slabs. They are said to be less noticeable when it comes to fingerprints and small stains.

The design of the kitchen interior is also influenced by the dimensions of cooking appliances. The beautiful, uniform arrangement of all cabinets is facilitated by the low height of the induction panels.

They do not take up much space and save work space. Above them, like classic electric models, you will have to install a hood.

Its height distance depends only on the design of the hood itself and is 65÷75 cm for traditional designs and can be reduced to 35÷45 centimeters for inclined ones.

Here it is important to pay attention to the safety of food preparation and the ability to reliably remove unnecessary aromas.

Advantages and disadvantages of models

You should know! Universal electrical surfaces are famous for the following advantages:

ease of management and maintenance;
simple independent connection of equipment;
ability to withstand high temperatures;
presence of energy saving mode;
a sufficient set of functions for comfortable cooking;
no need to purchase new suitable utensils;
acceptable cost.

The disadvantages of electrical panels include expensive repairs in the event of malfunctions or breakdowns, as well as suspension of the work process when liquid gets on the surface.

Improved induction models also have many advantages , including:

economical energy consumption;
intuitive controls;
instant heating and quick cooling of the burners;
high level of security;
wide choice of power control levels;
rapid temperature change accurate to one degree;
impossibility of heating if there is no cookware on the burner.

However, induction-type devices also have disadvantages :

the need to use special utensils;
connection difficulties;
high price.

Annoying sounds and noises during operation

When cooking using induction, housewives often notice a slight noise. To reduce its level, you should understand the causes of extraneous sounds. And there are three of them.

The first place is given to cookware , which is not always suitable for working in certain modes. For example, the bottom of thick aluminum frying pans is complemented by the installation of an insert made of ferromagnetic materials.

Two dissimilar metals react differently to a high-frequency magnetic field, which can create extraneous sounds.

In this situation, you can reduce the noise by choosing a different frying pan or changing the operating mode of the hob.

The second source of noise is the cooling fan built into the design. Initially, it is created at the factory with minimal acoustic interference, approximately like that of a laptop or computer.

Over time, the noise may increase. This means that dust begins to accumulate inside the case, and it must be dealt with. Just take a vacuum cleaner and use it to remove everything that collects from below.

Pay attention to the air duct inlets. Do this kind of cleaning regularly, check the compartment where your assistant is installed. It also needs to be kept clean.

Dust penetrating into electronics impairs heat dissipation, and this should not be allowed even in models with halogen heaters.

The third source of noise may be incorrect installation of the hob relative to the horizontal plane. Dishes standing at a slight inclination are capable of “sliding and running,” signaling their slight movement with extraneous sounds.

Availability of additional functions

Electric stoves with cast iron burners are equipped with a temperature regulator. The best representatives of this segment may have a timer to help track the cooking time. Otherwise these are simple kitchen appliances.

Models with halogen technology and Higt Light have gone far ahead.

Their equipment may include:

Possibility to expand the cooking zone by 2 or 3 burners.
Residual heat indicator. It is triggered when the burner starts and shows what its temperature is during the entire process. When the hotplate is turned off, it continues to burn until the temperature is safe. This can be used for short heating (water, dough rise, etc.).
Boiling sensor. Automatically monitors the temperature and keeps the food boiling, but so that it does not overflow the edge of the dish.
Auto power off. If you do not perform any actions in the settings, then after a certain amount of time the panel will turn off on its own. This is practical when a person put the kettle on and fell asleep or was called urgently and forgot about the food on the stove.
Child protection. Blocks any interference with settings. Children will not be able to turn the device on or off or change the existing mode.
Timer. It is carried out in two versions. The first one simply counts down the cooking time specified by the user and sounds a beep. The second one automatically turns off the equipment after the set value has expired.
Slider sensor. You can set the temperature using a drawn scale that uses sensor technology. There is no need to repeatedly press “+” to add degrees, just swipe up to the desired level.

But all these functions are also available in induction hobs.

In addition, this type of technology can be supplemented with the following capabilities:

Pause. If the housewife is distracted from cooking by a visiting courier or someone else, then pressing the “Pause” button will stop heating, and pressing it again will return all settings and allow you to continue from where the process was interrupted. The food will not burn or boil away.
Linking to other equipment. The latest models of induction hobs can be combined using smart home technology with other appliances. For example, the stove can be set to run simultaneously with the hood. The latter can continue to operate automatically for 10-15 minutes after turning off the burner to remove unnecessary odors.
Crockery recognition. Only induction models are able to detect what is on top and not turn on if it is not a cookware. This feature increases protection against fire or damage to accidentally forgotten items (cutting board, plastic slotted spoon, etc.).
Display. In the latest generations, a TFT screen is built in, which clearly displays the entered settings. This simplifies the cooking process and makes it more interesting.
Intense heating. The function provides increased voltage at start in order to quickly bring the water to a boil, after which it switches to normal heating mode. This significantly saves time spent on cooking.

About the standards of magnetic radiation and the harm of its effects on the human body

Housewives are definitely concerned about the influence of the electromagnetic field created in the inductor on their health. It should be assessed based on real measurements using special instruments under specific operating conditions.

Sanitary standards and rules in Russia are legislatively approved by Resolution No. 102 of the Chief State Physician.

Warning or prohibiting safety signs are placed on electrical equipment that emits dangerous pulses of electromagnetic fields. Hobs do not have such markings.

In everyday life, radiation from a microwave oven and an induction panel is often confused. There is a big difference here not only in the frequency of oscillations of the electromagnetic wave, but also in the design of each device.

The ultra-high frequency of the microwave oven, which heats food, is reliably shielded by the microwave body and the automation system that blocks its radiation outside the cooking chamber.

All this is taken into account even when repairing it in a workshop or with your own hands. It is microwave radiation that poses a great danger to human health.

The electromagnetic wavelength of induction is much longer. It does not cause serious risks for human disease.

However, it is still worth following the instructions of the manufacturers of this equipment. They recommend two things:

Be at a distance of 20-30 cm from the active electromagnetic field.
People suffering from heart disease or using pacemakers should not operate such devices. The electronics of these devices may malfunction.

Manufacturers do not publish other restrictions.

Harmful radiation

Many housewives are afraid of the harmful electromagnetic radiation that all induction cookers have.

There is definitely radiation. However, it does not have a harmful effect on you, even if you put your head to the stove itself. You are not a cyborg with an iron brain to create eddy currents.

With normal use of the panel, when you cook food at a distance of 20-30cm from its surface, no negative effects occur either.

At a distance of up to 10 cm from the stove, the intensity of the electromagnetic field is about 140 Volts/meter. At a distance of up to 0.5 m it drops to 15 V/m. Here are the acceptable values for this indicator:

Some people mistakenly compare induction cookers to a microwave. But there are completely different frequencies. The microwave contains microwaves (ultra high frequencies), which cause resonance of water molecules. Their friction causes the water to boil. And our body, including the brain, consists of water.

However, we still use microwave ovens. Induction cookers are much safer in this regard.

Measurements were even taken and it turned out that the electric magnetic field near the stove is tens of times less than near an electric hair dryer, which you regularly dry your hair with and bring directly to your head.

However, sick people who wear special pacemakers need to be very careful.

The electromagnetic field of the stove, under certain conditions, is quite capable of damaging such a device. Therefore, in order not to take risks, the instructions usually state that people with similar diseases should be at least 30 cm away from the surface of the panel.

But this is standard reinsurance for manufacturers of such equipment. Some instructions for microwave ovens in the USA even indicate that wet cats should not be dried in them.

Also, do not forget about bank cards and magnetic passes. They should not be brought too close to the stove during cooking, as they may become demagnetized.

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.

The principle of operation of the devices - what is the difference

There is a significant difference in operating principle between the two devices.

Electric stoves work like this: the surface of the stove itself heats up, the heat from which transfers to the cookware. That is, you turn on a specific burner, after which the stove begins to heat up. When heated, the stove itself becomes hot. Therefore, you should be careful here so as not to get burned.

An induction cooker does not provide heating to the surface of the cooker. Heating occurs using current transmitted directly to the point of contact between the stove and the cookware. A nice feature is that heating occurs only when the dishes are filled. If you accidentally 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 operating principle of the stove entails a number of other features and differences between hob surfaces.

See also -

10 Best Glass-Ceramic Hobs

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What materials are used in the manufacture of equipment

When choosing which of both proposals will look better in the kitchen, you need to look at the appearance of the equipment. This rule is relevant not only in terms of design and compliance with the interior, but also in relation to the practicality of the equipment being used. For the manufacture of electric stoves, an enamel coating (or stainless steel) is usually used. And again, what distinguishes an induction panel from a regular electric one is the ability to be made of a completely different material - glass ceramics.

The appearance already shows the user all the beauty and innovation of such an invention. Essentially, this is a panel with burners drawn on it. The heating elements are hidden inside, but when the burner is turned on, it is always illuminated, which makes working with it more careful. This choice of coating has a completely understandable logical explanation.

Aesthetic component. Yes, such a panel turns out to be much more beautiful than a regular hob. The stylish surface will fit well into any interior.
Strength. According to manufacturers, glass ceramics can withstand the fall of a two-kilogram load (for example, a pan) from a height of 15 cm. This is indicated by European production standards. Of course, targeted blows with a hammer will definitely cause cracks.
The control of the panel can be either mechanical or touch. In the second case, it is more convenient for cleaning after it.

The last point obliges us to reveal the main secret in the operation of induction equipment - there is a taboo on the use of abrasive substances. You should immediately remove spilled cereal and sugar (the latter may stick). Otherwise, the integrity of the top layer may be damaged, which leads to malfunctions of the equipment.

When thinking about what exactly should be in the kitchen - an induction or electric hob, you should focus, first of all, on your own financial capabilities - buying a more modern model will not be a cheap pleasure. If this issue is resolved positively, preference should, of course, be given to induction appliances, which, if properly positioned in the kitchen space, will allow you to cook food faster and will also save energy.

Today, the induction hob market is replete with various options. With such a variety, it can be difficult for a consumer to choose a specific option, so people are often forced to resort to Internet resources to find a model with the best reviews. Among the well-known models with high ratings from consumers, Hotpoint equipment leads. The company has just recently introduced a new line of induction hobs, focusing on safe use: the possibility of injury from accidental contact with a working stove at the highest heating level is minimized, since the surface of the panel is equipped with a safe control locking system. This function heats the cooking zone exclusively under the cookware area, which is very important for families with small children. Important characteristics also include 4 individual cooking zones, each of which can reach the maximum heating level in seconds and maintain it for 4 minutes thanks to the Booster function and regulation of 9 heat levels using the touch control of each slider. In addition, this model will be interesting for both kitchen professionals and beginners. Modern equipment of the hob provides excellent results regardless of the complexity of the recipe using 4 automatic functions: - melting mode (ideal temperature for preparing sauces without the risk of burning at the bottom of the pan); — stewing mode (delicate cooking mode without boiling); — heat preservation mode (maintaining the temperature of the dish until serving); — fast boiling mode (for quickly boiling water). The development of such models once again confirms that today induction panels are more in demand and more practical to use than electric stoves that are fading into the background.

Pros and cons of induction and classic electric stoves

It is impossible to definitively answer the question which panel is better. Therefore, if you still can’t decide when choosing, consider the option of a combined panel, which combines the functions of both a classic and an induction electric panel.

However, we suggest understanding the pros and cons of specific models.

Classic electric hobs

Like any technology, electric stoves have a number of advantages and disadvantages.

Advantages:

You can use any utensils from brass to ceramics. This means you won't have to spend extra money on new pots and pans.
Budget price. The most sophisticated classic electric stove can be bought for the price of a regular induction stove.
Silent operation of the device.

Flaws:

Such stoves take much longer to heat up, which means they consume many times more electricity.
Electric stoves also take a long time to cool down, and this not only slows down the process of cleaning up after cooking, but also contributes to the burning of food in the frying pan, even if you turn down the power in time.
Electric stoves not only take a long time to heat food, but also unevenly, which slows down the cooking process, especially in large pans.
If you move carelessly, you can get burned, which is especially dangerous if there is a child living in the house.

Induction hobs

We have already dealt with the main differences from classic hobs. Below we have organized this into a general list and added some additional information.

So, the advantages of an induction hob:

speed and uniformity of heating allow you to cook quickly;
low energy consumption contributes to monthly savings;
Induction cookers are able to almost instantly reduce the degree of heating, which improves the quality of cooking;
safety – it is impossible to get burned on such equipment;
any liquid that “escaped” from the pan can be easily removed without leaving traces or detergents;
such a panel has many modes and additional convenient functions;
will automatically turn off if something boils out of the pan, and will not work if there is an empty dish on the stove, which will protect the house from fire.

Flaws:

dependence on special magnetic cookware, the purchase of which will cost a lot of money;
high price;
This technique is not silent, it produces a quiet hum from the fan, which cools the coils while the stove is operating.

So we figured out the pros and cons of different hobs. Decide for yourself which one suits you best. If your budget allows, an induction cooker will definitely be the best solution. Despite its high cost, in the future you will save money on electricity bills and your time, since the cooking process is reduced significantly due to rapid heating.

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Which model is better to choose?

An induction hob is the best solution for people who want to save time and effort on preparing a variety of homemade dishes.

Important! Despite the fact that the equipment will cost a little more than the electric model, the user will appreciate the impressive range of options and operating programs that can significantly simplify the operating process.

It is worth choosing a more practical electrical device if there is no need for additional functions, and you do not want to spend a lot of time cleaning the device from complex contaminants.