Choosing a hob for the kitchen is a responsible undertaking, on which the efficiency of the cooking process and the ease of use of the stove depend. Today, modern stoves are presented in several versions, which differ in operating principle, functionality, appearance and price. When deciding which is better: an induction or electric hob, it is important to study the strengths and weaknesses of each option.

Today the two most popular types are: induction and electric.

To understand the question of how an induction cooker differs from an electric one, you must begin by studying the operating principle of each device. Electrical device immediately heats the burner to the required temperature. The heat is then transferred to the utensils placed in the work area. Heat is generated as a result of the passage of electric current through a conductor.

The latter is a resistive heating element, which is characterized by a high resistivity value. The conductor is represented by a spiral, which can be located in open form or be hidden under the burner.

Among distinctive advantages Electric stoves can be distinguished as follows:

• silent operation of the device;
• the ability to use any utensils;
• reasonable cost;
• the burners heat up for a long time and cool down slowly, so you can leave the finished dish on the surface to “cook”;
• a wide range of color and design variations, which allows you to choose a model to suit any interior style of the room;
• the surface does not require special care and can be easily and simply cleaned using ordinary detergent.

The disadvantages of the stove include:

• significant energy costs;
• the panel has a limit on the weight it can withstand;
• a high degree of fire hazard increases the likelihood of traumatic burns.

How an induction cooker works: characteristics and distinctive features of the panel

What an induction cooker means will become clear when you study the principle of its operation. It is based on the phenomenon of electromagnetic induction. When a high-frequency current flows through an induction coil with a winding made of copper conductor its transformation occurs with the formation of an alternating electromagnetic field. At the time of installation on work area dishes that have ferromagnetic properties, the resulting physical phenomenon promotes the movement of electrons located on the surface of the bottom of the product.

Thus, the process of heat release occurs, which is spent exclusively on heating the dishes. In this case, the surface of the stove remains cold. Thanks to its unique operating principle, the induction hob has a number of advantages:

• low costs of electricity, which is spent exclusively on creating an electromagnetic field in the closed conductor of the induction coil;
• maximum efficiency, increasing the efficiency of the device, as a result of which a minimum amount of time is spent on cooking;
• a high level of safety, which is ensured by the feature of the stove that it begins to work the moment the dishes are placed on it and completes the process when there is no element on the burner;
• the ability of the stove surface to remain cold, which simultaneously contributes to low energy costs and eliminates the possibility of burns;
• the ability to set the required heating temperature with an accuracy of 1 degree;
• automatic selection of settings that allow you to recognize the diameter of the dishes;
• equipped with a large number of functions and programs;
• easy and simple care that does not require the use of special products.

The disadvantages of the product include the following characteristics:

• the occurrence of specific noise during operation of the surface, which is associated with the operation of fans cooling the coils;
• high surface cost compared to other types of panels;
• for an induction cooker you must use special cookware;
• This device negatively affects the operation of another household appliances, which is located very close to the surface of the device.

Important! When cooking on an induction hob, remove all jewelry and watches. The former, when heated, can burn the skin, the latter - become magnetized.

Which hob to choose: induction or electric

To decide which hob is best, you need to consider specifications each. An induction hob consists of an induction coil, a glass-ceramic surface, insulation, a control unit and a frequency converter. An electric stove can have cast iron pancakes, rapid, halogen or Hi-Light burners as heating elements. The first option is located on steel or enameled surfaces. The rest are hidden under the glass-ceramic panel.

Halogen lamps provide the greatest efficiency heating elements. The ideal tandem of a rapid spiral and a halogen bulb contributes to the rapid heating of the burner within a few seconds, which ensures maximum energy savings.

Induction hobs are equipped with a glass-ceramic surface, which is strong and durable. However, it is not able to withstand shock or strong mechanical stress. The surface of the electric stove can be made of glass ceramics, of stainless steel or be enameled. The last option is the cheapest. The surface can withstand various mechanical loads and high temperatures and does not require special care, but can be damaged by abrasive materials or cleaning compounds.

The stainless steel panel has good technical and operational properties. However, it requires special care, which ensures an attractive appearance over a long period.

The glass ceramic surface is the most popular option. It can be white or black. Patterned panels look original and stylish.

Which is better: induction or electric hob, overview of parameters

Before choosing an electric stove, you should decide on the parameters of the product. Induction and electric panels can have standard or non-standard sizes, which allows the product to be built into any kitchen set. Minimum width products is 30 cm for the first version of the plate and 26 cm for the second. The shape of induction cookers is presented in the form of a rectangle or square, and electric ones can also be made in the form of an oval, circle or semicircle.

Electric and induction cookers can be dependent or independent. The first option is associated with an oven, which should be located in close proximity to the surface. In electric models, the panel control unit is located directly on the cabinet.

When choosing an induction or electric hob, you should pay attention to the number of burners of the device. The first type of surface can have from 1 to 6 burners of different diameters, which allows you to use different containers. Number of burners electric models is 2-5 pcs. For stoves with a glass-ceramic surface, the burners can be located in one row in the form of a rhombus, square, triangle or semicircle.

The total power of an induction hob is in the range of 3-12 kW, electric - 3-10 kW. Control of the operation of both types of stoves can be touch or mechanical. The first option is more convenient. In addition, each burner can have an individual set of touch buttons.

What is the difference between an induction panel and an electric panel: comparison of characteristics

To understand the question of which stove is better: induction or electric, a comparison of the main parameters of devices, such as:

• speed and degree of heating;
• requirements for the utensils used;
• efficiency;
• electrical energy consumption;
• work safety;
• noise level;
• surface characteristics;
• functionality;
• influence on other elements of household appliances.

One of the main differences between an induction hob and a glass-ceramic hob is electrical surface is the minimum power consumption. The first type of surface heats up instantly and cools down quickly. Electricity is spent exclusively on generating magnetic current in the induction coil. When adjusting the temperature, it changes instantly. There is no need to wait a long time for the burner to heat up or cool down.

Important! Induction models consume 1.5 times less electricity compared to their electric counterparts.

The induction cooker is characterized by the highest level of efficiency, which is 90%. For comparison, it can be noted that this figure for a glass-ceramic electric panel is 55%, for a gas panel – 60%.

Considering the main differences between induction and electric stoves, one cannot fail to mention high speed cooking on an induction surface, which significantly exceeds the capabilities of electric models. The heat generated is not spent on heating the burner and surface. It immediately leads to heating of the dishes.

It will take 2-3 minutes to heat 1 liter of water on an induction panel. In this case, the burner will reach a temperature of no more than 60 °C. Electromagnetic currents are directed exclusively towards food, which is in this case prepares several times faster. An electric stove will take about 5 minutes to heat the burner, and another 10-13 minutes for the water in the pan to boil. In this case, the temperature of the heating element can reach 400 °C.

Important! An electric stove heats food unevenly, causing it to burn.

The difference between an induction hob and an electric hob in terms of safety

Answering the question, what is the difference between induction hob from electric, it should be noted high level safety first. The stove starts working only when a cookware is placed on its working area, the diameter of which must occupy at least 70% of the burner area. After removing the element from the stove, it turns off. At the same time, the surface remains cold, which eliminates the possibility of getting a burn when accidentally touching the panel.

The burner of the electric stove begins to heat up immediately after it is turned on until high temperature and then cools down for a long time after the end of the work process. In this case, the risk of getting burned during involuntary contact with the surface increases several times.

Important! The induction hob will not work if a foreign object is placed on it. This nuance is very relevant for families with small children.

When studying the difference between induction and electric panels in terms of safety, one cannot fail to mention that the first type of stove is equipped with an automatic shut-off option. This happens, for example, if the water in the pan boils and hits the surface. It will also turn off if the water in the pan has boiled away, since the cooker recognizes an empty container. This feature will prevent damage to the dishes.

On the other hand, only on an electric surface can you set the minimum temperature, thanks to which the dish can simmer without user intervention.

Which hobs are better: induction or electric?

When considering the difference between an electric hob and an induction hob, you should pay attention to the silent operation of the former. The second type of model produces specific noise during operation. It occurs as a result of the operation of fans that are located near induction burners and are aimed at cooling them. This feature may not appeal to particularly sensitive people.

Related article:

The difference between a dependent and an independent panel. Electric stove control options. Additional features and manufacturers of hobs.

When studying the difference between electric and induction hobs, it is necessary to mention that the first type of stove does not require the use of special cookware. The main condition is the use of containers suitable for the stove. The induction panel requires special cookware with a bottom made of ferromagnetic material. These are products made of cast iron and stainless steel. Ceramic and glass items cannot be used.

Helpful advice!For an induction cooker, you can use ordinary cookware, the bottom of which is sealed with a special magnetic sticker. It can be purchased at the store.

A special feature of the induction cooker is the ability to recognize the bottom of dishes with a diameter of at least 12 cm. Smaller containers, for example, Turks, can be used in conjunction with a special adapter.

How does an induction panel differ from an electric panel: performance properties

Before choosing a hob, you need to study it performance characteristics. The induction hob is more durable. Since its surface does not heat up during operation, accidentally dropped food or greasy splashes can be easily and quickly cleaned with a damp sponge. An electric stove is afraid of particles of salt, burnt sugar and pieces of burnt food, which leave marks on the surface, damaging the protective film.

The induction hob is equipped with a large number of automatic programs, which makes the cooking process simpler and easier. The surface is able to instantly respond to changes in program and temperature mode.

When considering the question of which stove is better: induction or electric, one cannot help but mention the influence of the devices on other household appliances located nearby. The electrical panel must not be installed near the refrigerator. By heating up during cooking, the stove will help heat nearby objects. Induction surfaces should be located at some distance from household appliances, since exposure to a magnetic field has a negative impact on their operation.

Helpful advice! If you encounter difficulties when choosing the type of product, you can give preference to a combined induction and electric hob, which combines the features of both options.

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 carry out smooth adjustment power level of the device, which ensures maintenance of the required temperature conditions. 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 electrical appliances are equipped with an auto-shut-off function, thanks to which the device turns off the moment liquid gets on 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.

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.

Choosing hobs: manufacturer ratings

When choosing a hob, it is very important to pay attention to the manufacturer of the equipment. All manufacturers who produce induction and electric hobs can be divided into three categories depending on the quality of the product:

• elite professional models are produced by Miele, AEG, Gaggenau, Kuppersbusch;
• mid-range products, which are characterized by an ideal price-quality ratio, belong to Bosch, Siemens, Whirlpool, Gorenje, Zanussi, Electrolux;
• Good quality budget series are offered by manufacturers Hansa, Ariston, Ardo.

Elite class models are most often purchased for cafes and restaurants. They are characterized by a maximum number of heating zones, have high power and expanded functionality. The main feature of such models is their high cost, which is not justified for using the products in modern kitchens.

Based on numerous reviews hobs the average price category of global manufacturers are in greatest demand. This is due to the wide range of reliable products that the average family can afford. The models are distinguished by decent workmanship, an expanded range of necessary functions and programs used in everyday life, and an original design, thanks to which the products fit perfectly into modern interior kitchens.

Which hob to choose: distinctive features of models from world brands

Judging by numerous reviews, Bosch and Siemens hobs are the most popular. This is due to the wide range of induction and electric models, which are characterized by high quality execution, attractive appearance and expanded functionality of products.

Bosch produces models with a High Speed ​​glass-ceramic surface, which is characterized by high strength, wear resistance and durability. Both companies offer several varieties of 2-burner models. Hobs from these manufacturers have one common drawback - the high cost of the product. An electric stove can be purchased for 25-30 thousand rubles, and an induction stove for 35-70 thousand rubles.

Multifunctional devices with a convenient control mode, nice design and relatively affordable price are produced by well-known companies Gorenje and Electrolux. Gorenje electric hobs have a proprietary Super Power technical option, thanks to which you can increase the heating level on all burners at the same time. This helps reduce the time spent on the cooking process.

Some Electrolux induction panels have a burner with a special Wok recess in the glass-ceramic surface for placing a frying pan. The company specializes in the production of combined panels with gas burners and induction hobs. The price of induction hobs from Gorenje and Electrolux is in the range of 25-30 thousand rubles, and electric ones - 15-20 thousand rubles.

Among budget models, the most popular hobs are Ariston and Hansa. Price induction surfaces is 15-18 thousand rubles, and electric – 10-12 thousand rubles. The plates are equipped necessary set functions and have original design.

When choosing an induction or electric panel, it is important to study the features of each option, which differ in the principle of operation, functionality and price. An induction cooker provides more efficient operation with less energy consumption. However, such a surface requires special care, the use of special utensils and is characterized by high cost.

It is impossible to say for sure which stove is better. If you still can’t make a choice, you can give preference to a combined version of the hob with electric and induction burners.

Today we will talk about induction and simple electric stoves ah, traditional ones with cast iron “pancakes”, as well as the most modern ones.

The material is extensive and before you decide to purchase, you should thoroughly understand the issue, since each type has many nuances that you simply must know about.

Induction or electric?

So, first of all, we need to decide which of the main types of hobs is better: simply electric or with an induction mechanism? This is a common question, but not entirely correct.

The fact is that an induction cooker is also electric. But the technology of its device is very different from traditional ones, which is why they are separated into a separate group.

How does an induction cooker work?

If in regular panel, even if it is the most expensive one, the heating of the surface comes from some heating element that is heated by current, then the induction system is fundamentally different.

There is a coil there through which alternating current passes and a magnetic field is generated.

It remains absolutely cold until you place a pan with a magnetic bottom on it. and then, according to the laws of physics, it begins to induce a current between these two surfaces, heating up the material as a result.

This stove is very convenient and safe if there are small children in the house. You can press the power button as much as you like, but the hob will not heat up and the child will not get burned.

But in our country they are not yet as widespread as ordinary ones, because the price for them is very high. And it's not just a matter of price. There are also myths around induction cookers...

However, this is not surprising: new products are always greeted with caution.

So what is this myths that slow down sales?

1. 1 Firstly, people are afraid of harmful effects of magnetic field on the body. For some reason it seems to them that in such a slab it is simply huge!

   But in fact, the harm from the mobile phone we use every day is much greater. And it’s not worth talking about the microwave. The radiation from an induction panel is so insignificant that it can in no way cause harm to health.

The only thing is that people with pacemakers (a device that is sewn into the chest to regulate the functioning of the heart) should not purchase such equipment, since they (pacemakers) react sharply to the slightest fluctuations of electromagnetic waves. But in fairness, such people are generally contraindicated from being near almost any technology.

2. 2 The second myth: you need special dishes, which cost a lot of money.

   

   A in fact, absolutely any one is suitable with a flat (not convex or vice versa) bottom, which is magnetic! Both stainless steel and regular enamel. The only thing is to use aluminum cookware It won’t work, but it’s not needed for nothing, by and large.

And it is precisely for these two reasons that they are not so popular.



But you need to be wary of completely different things, which are not very well known, but nullify all the charms of induction panels.

Advantages with which manufacturers of induction hobs tempt the buyer:

• Incredible warm-up speed. For example, a three-liter kettle boils in three minutes. This means that cooking will take much less time and, along with it, expensive kilowatts.
• Electricity consumption induction cookers are also about 1.5 times less than conventional ones
• About this slab it's impossible to get burned because it doesn't warm up

A now let's look at all this from the other side and slightly spoil the advertising strategy on which the promotion of this product rests.

What are we left with in the end?

Only an inflated price for the opportunity to boil a kettle within 3 minutes (but an electric one heats it up faster) and cook soup at lightning speed. Is it worth it?

In our opinion, no.

By the way, there is another good fly in the ointment in induction surfaces.

They make a rather unpleasant, monotonous noise during operation.. This is where the cooling fans work and the sound can be compared to a microwave oven running, although it is much quieter.

And finally, let's hammer the last nail: Induction cookers break much more often than conventional ones. And their repair will cost approximately half the cost of a new product, since there are practically no minor breakdowns.

So, don't be discouraged if you don't have the money for an induction cooker!

But if you have money and you are still haunted by the laurels of housewives who cook soup in 10 minutes, then we strongly recommend that you choose not just an induction panel, but one combined with a conventional type of heating.

They are different. For example, 2 burners are induction, and three are conventional. Or vice versa. And taking this option is much less risky, as you understand.

And now let's talk about ordinary electrical panels, consider their types and identify the pros and cons of each of them. At the same time, you can decide which type of heating is more preferable in the “combi” version.

What types of electric hobs are there? Their pros and cons

So they exist two main types:

• Traditional (with cast iron “pancakes”)
• Glass-ceramic

Which one should you choose? Let's go in order.

With cast iron pancakes

Let's say right away that there is only one advantage - affordable price. If you plan to use it rarely, for example, at the dacha, then yes, this is a good option.

For everyday use, any housewife will not like them, since have such disadvantages:

• take a long time to warm up;
• not economical, draws a lot of electricity;
• troublesome to care for;
• Over time, pancakes become unusable and need to be replaced.

Depending on the material of the top panel, they can be enameled or stainless steel.

If you save on the purchase, you will then overpay for light for years, while wondering whether it’s worth cooking extra time or saving electricity. They cannot be compared in terms of efficiency with glass-ceramic electric stoves.

Also washing them is very inconvenient, And food is prepared in them slowly, about 1.5 times longer than on gas burners.

In addition, if food gets on them during cooking, the smell is unpleasant and burns strongly.

Then, if your milk runs out, you need to immediately remove the entire pan, since simply turning it off won’t do anything: the cast-iron disc will cool down for another hour! This is the last century, to be honest.

Glass ceramic hobs

But glass-ceramic ones can be turned off, and they will cool down, albeit not as lightning fast as induction ones, but also very quickly.

Depending on the type of heating, they are:

• Rapid (regular coils, warm-up time 10-12 seconds)
• Halogen (warm up with halogen lamps, 1-2 seconds, but they often burn out)
• Hi-Lite (tape heaters, asbestos base, warm-up time 5-7 seconds)

As for choosing the type of heating, our advice is regular (rapid) spirals. They do not burn out very often and replacing them will cost less than other consumables.

And one more advantage of this option: big choice. After all, spiral panels have been on the market for quite a long time and almost all famous manufacturers produce them.

Some people are afraid to buy modern glass-ceramic hobs because they are afraid of breaking them. But there is no need to worry, because they are very durable.

They have one weakness: fear of a targeted strike. If you drop a knife from a great height and it hits the surface hard, it could theoretically crack.

But in practice, such cases are extremely rare and most buyers who have such equipment are very satisfied with the choice.

What additional features should I look for when purchasing a hob?

In addition to the types and types, you need to pay close attention to the range of functions that the hobs are equipped with.

Sometimes the price is unnecessarily high because the model has many innovative additions that you will not need at all. And there are also very useful things, without which comfort will not be the same.

Control buttons– come in touch and in the form of rotary knobs. It is better to give preference to the former, since such a panel is easier to clean.

Wait or stop timer– by pressing this button you can step away from the boiling soup for a while (heating will stop). In our opinion, this is a completely ridiculous function. Nothing prevents you from simply turning off the pan or moving it to another burner.

Dish readiness timer- Very useful thing and you shouldn’t take the stove without it. This is convenient: you set the time and you won’t forget about the boiling dish.
Locking the touchpad from turning on– if you have small children in the house, then do not skimp on this safety measure.

Sensor for detecting dishes on the burner– if you put an empty container or completely forget to put something on the stove and turn on the burner, it will work: it will beep. Glass ceramics “do not like to work idle” and deteriorate as a result, therefore, this function is quite useful.

Guarantee period– this is, in general, the first thing you need to pay attention to when purchasing. If the warranty is 3 months, then you shouldn’t buy the equipment, no matter how affordable the price may seem. The higher quality the product, the longer the guarantee.

Recipe memory – remembers cooking modes for various dishes. A completely unnecessary function, in our subjective opinion. Even if the dish is the same, the products may be different.

For example, today you cook borscht from chicken, and tomorrow from lamb. And what does it mean to you that the panel “remembers” how to cook chicken borscht? If you rely on her “experience”, you will end up with half-baked meat.

Our article has come to an end, and we have told you everything that is really important for the buyer. We really hope that with the help of this material it will be easier to understand which hob is best for you.

Cooking dinner quickly and deliciously is very easy if you use the right hob. It is she who is responsible for how and for how long the products will be cooked. An induction cooker allows you to speed up the process as much as possible and save energy consumption. In contrast, the electric model heats up much more slowly, but you can use any cookware on it.

Distinctive parameters of induction and electric hobs

Important! An induction furnace is a type and more advanced analogue of an electric one. It combines all the advantages as much as possible and minimizes the disadvantages of the latter.

It is impossible to unequivocally answer the question which hob is better: induction or electric. The main thing in comparison is the individual needs and priorities of the user. Therefore, to choose best option for specific purposes and tasks, you need to compare both models.

Heating method

The main difference between these two panels is the method of heat transfer. IN electric stove The heating element heats the surface of the burner, which heats the dishes. This role can be performed by:

• metal pancakes (the simplest model);
• spirals (rapid) - heat up quickly (from 10 seconds);
• tapes (Hi-Lite) - allow you to smoothly regulate the heating;
• halogen lamps used together with a spiral heat the burner almost instantly;
• electrical and gas components in one device (combined).

The essence of the electrical panel like this: the surface of the stove heats up to 400°C, and then slowly cools down, allowing you to finish cooking the food after turning off the burner.

heating element in induction furnace are coils (high-frequency generator) that create a magnetic field on the surface of the burner without heating it. Once in this field, dishes with ferromagnetic properties begin to heat up. Heat is transferred directly to the food, excluding other elements of the stove: the burner (heating up to only 60°C is possible), the hob and the induction coil. Features of work An induction hob adds a number of advantages:

• only the area of ​​the cookware is heated, and not the entire burner;
• turns on only if the dishes occupy at least 70% of the burner area;
• heats up very quickly (you can boil a kettle in 2-3 minutes);
• saves electricity due to the absence of heat loss and rapid heating.

Informative: in addition to induction, there is another type of electric stove - infrared. Its heating element creates infrared radiation, which is absorbed by the liquid in the food, resulting in the release of heat that heats the cookware and stove itself.

Utensils used

Electric hob allows you to use any heat-resistant dishes: from metal to ceramic or thermal glass. But you need to take into account that the bottom must be absolutely flat and smooth. Only under this condition will the products be heated evenly. However, as practice shows, the bottom of the dishes gradually deforms under the influence of high temperatures. In this case, you will have to periodically buy new pots and pans.

Induction cooker For its operation it requires special dishes with ferromagnetic properties. Moreover, if you put a regular pan on the burner, it won’t even turn on. Therefore, to use this oven you need to buy kitchen utensils with magnetic bottom. You can also use an adapter for regular cookware, which is placed on the burner and heats up, transferring heat. But then all sense of using an induction field is lost.

Cooking speed

In modern electric stoves the burner itself heats up quite quickly, unlike older models with a metal pancake or spiral. However, it takes a long time for the heat to transfer to the cookware. For example, it will take 15-20 minutes to boil a liter of water, and at least 7 minutes to heat a frying pan. Moreover, if you need to change the temperature during the cooking process, this will also take a lot of time. The electric stove heats up slowly and takes a long time to cool down. Thus, the products are still “languishing” in the dishes, reaching the desired state.

Induction furnaces are devoid of this drawback. Warming up dishes takes almost as much time as gas stove. You can increase or decrease the degree of incandescence quite quickly and easily by changing the indicator on the control panel. And almost immediately the inside of the pot or pan will be at the set temperature.

Safety

When it comes to safety of use, an electric hob is much inferior to an induction hob for several reasons.

1. Getting burned. Since the electric oven gets very hot, there is always a risk of accidentally touching the burner or even just the surface nearby and getting burned. This is very dangerous if there are small children in the house.
2. Fire safety. An electric hob can be a source of fire. For example, if you accidentally place a wooden cutting board or a kitchen towel.
3. Working conditions. An electric stove gives off heat not only to the dishes, but also to the air around it. If you cook several dishes at the same time without air conditioning in the summer, the kitchen turns into an inferno. In such conditions, the harm to health is obvious.

Important! An induction furnace does not have all these disadvantages, but it also has its own nuances. Since it generates a magnetic field, this can negatively affect the health of people sensitive to such phenomena.

Ease of use

The process of cooking on modern hobs, whether electric or induction, is simplified as much as possible. The models are equipped with functions that allow you to automatically turn off the burners if there is no cookware on them. You can also set not only the temperature with an accuracy of 1°C, but also the cooking time, after which a signal will sound or the heat supply will stop.

Nowadays, manufacturers use glass-ceramic coating, which looks beautiful and protects well from dirt. Surface induction cooker does not heat up, so you can easily remove drops or debris with a damp cloth.

The situation is completely different with electric oven. Firstly, all the liquid drops dry tightly to the hot burner, and pieces of food immediately burn and stick. Secondly, under no circumstances should you use abrasive cleaners to avoid scratching.

Advice! You need to handle sugar and salt very carefully over the electric stove. They can ruin the appearance of the surface, leaving behind noticeable scratches. And hot sugar can even change the structure of glass ceramics.

Noise

This indicator is completely absent in electric models. But induction surfaces are characterized by extraneous sounds of moderate intensity. This is due to the operation of fans that cool the high-frequency generator from overheating. Many users in their reviews claim that the crackling sound is quite quiet, and you quickly get used to it.

Economical

Thanks to the heating principle, induction cookers consume less electricity. There is virtually no heat loss during the cooking process, since only the bottom is heated standing dishes, and not the entire burner area. Thus, energy costs will be one and a half times lower compared to electric oven.

Speaking of costs, we should also note the cost of the stove itself. Induction analogues are much more expensive, which should also be taken into account when choosing the optimal model. If you don’t plan to cook a lot, then does it make sense to overpay for a more advanced and economical stove?

Impact on other devices

An electric stove does not have any effect on other appliances, unlike an induction stove. Its magnetic field generated around the burner can affect electronics. There is a risk of magnetization wristwatch, mobile phone and other small household appliances. In some cases, equipment may even be disabled.

Additional options

Manufacturers have tried to best meet the needs of users of both electric and induction cookers. To do this, they provided them with the following additional functions:

• shutdown when a certain temperature is reached - from overheating;
• protection against small children by means of locking;

• de-energizing the burner when boiling over;
• timer programming (for delayed start, notification and shutdown);

• presence of status indicators near each burner.

How to use them correctly can be found in the video for a specific model.

Major breakdowns

The most basic malfunction electric stoves there is a problem with turning on. It can be caused by an open circuit: in the plug, socket, power cord, wiring or shield of the panel itself. Another option is that the burner or heating element has burnt out. These elements cannot be repaired, but only replaced with new ones. The third option is a problem with the power switch (repair or replacement is possible).

IN induction cookers most often there are breakdowns that are not related to a technical malfunction. For example, if the burner does not heat up well or does not turn on at all. This may be due to the size of the cookware placed on it. The bottom may occupy less than 70% of the area or may not adhere well to the surface; in both cases, the oven simply will not turn on. Perhaps the generator block does not adhere well to the glass-ceramic surface. In this case, it is worth adjusting the pressure springs or temperature sensor.

Advice! If the induction cooker itself does not work, then the problem should be looked for in the power switch or fuse. You should also check the contacts coming from the power board to the control unit and from it to the touch panel. One of these items may need to be replaced.

Average prices

Regular price range electric oven significantly different from induction. For example, if you take the most primitive and small model with one heating element, then you can buy it on average from 600 rubles, and a more advanced analogue from 2000 rubles. As for the full glass ceramic hob, consisting of 4 burners, then its cost together with the oven starts from 15,000 rubles, while induction from 50,000 rub. And this is if we consider the most inexpensive brands.

Advantages and disadvantages of panels

After detailed description characteristics and differences between kitchen panels It's worth summarizing. It will more clearly indicate all the main advantages and disadvantages each model.

Electric oven It gets very hot, heats up slowly, is not particularly comfortable to use and consumes a significant amount of resources. Along with this, it is much cheaper and can be used to cook in any container.

Induction analogue It cooks quickly, saves resources and is easy to use. At the same time, it is noisy, can negatively affect electronics and requires the use of special utensils. In other words, for those who decide to buy this stove, they will have to fork out a round sum to purchase the stove itself and the utensils for it. But the owner will receive comfort, savings and safety as dividends. On the other hand, is it worth overpaying if you don’t plan to cook a lot and don’t want to wonder every time whether the frying pan is placed correctly on the burner and whether it is the right size.

Popular manufacturers

The most expensive, reliable and popular manufacturing companies are: Kuppersbusch, Miele, Gaggenau, AEG. Middle management manufacturers who do not claim to be best quality and do not “bend” prices, but at the same time their brands are well-known: Electrolux, Whirlpool, Siemens, Zanussi, Gorenje, Bosch. Well, the last one economy class group consists of: Ardo, Hansa, Ariston. These are the companies that are included in the rating of the most popular and best-selling manufacturers of electric stoves.

Important! To choose the most best option electric hob, you should carefully study all the varieties, their features and differences. After all, a stove is not only and not so much an element of the interior, but rather an assistant and a necessity. Thus, the choice will depend on individual priorities and capabilities.

Induction cooker and induction hobs are separate types of electric cookers. However, the features of heating technology make induction cookers a separate, specific type of household appliance. In this article, we will discuss why and how an induction cooker differs from other electric cookers in the kitchen.

Working principle of an induction cooker

The task of cooking food by heating the dishes in which the food is located is solved in an induction cooker with a fundamentally different technology compared to others.

In pancake, rapid, halogen, and tape heating elements of electric stoves, the cookware is directly heated by transferring heat from the heating element to the cookware body. This technology is very similar to cooking in a pot over a fire.

In an induction cooker, the heat for cooking is generated not by the heating element, but by the body of the cookware due to the interaction of the body of the cookware with the induction currents of the cooker elements. The body of the cookware becomes a closed electrical circuit and the interaction of this circuit with the induction current generates heat on the body.

What does it mean? This means that the use of, say, polymer utensils or any utensils that do not conduct heating currents will not occur. On the Internet you can find a lot of videos with half a frying pan, where we see that everything is cooked on the half frying pan, but no heating occurs on the induction panel itself.

Induction cooker operation

Hence the first two differences between an induction cooker:

1. The surface of the induction cooker remains practically cold during cooking. This makes it safe for people and animals (burns are impossible) and safe for life (fires from carelessness are impossible). 2. An induction cooker requires “special” cookware. In fact, this cookware doesn't have to be that special. It is important that the material from which the dishes are made has ferromagnetic properties. At the everyday level, this means that you can attach a magnet to the body of such dishes, for example a magnet from a refrigerator.

That is, if a magnet is held on the body of a pot or frying pan, then such utensils can be used for cooking on an induction cooker.

By the way, don’t rush to throw away cookware for simple stoves; there are adapters for induction panels.

I talked about the good, now about the negatives. If you are not familiar with physics, then let me remind you that magnetic fields, namely they produce an induction current in the ferromagnetic body of the cookware, do not have a directional effect, but propagate both up and down.

3. This means, in theory, that if you put, say, a hammer or the same frying pan under the hob, it will start to heat up. In theory this is true. However, in practice, firstly, the “heating” elements of the induction cooker have a heat sink, which prevents magnetic fields from spreading down the cooker. Secondly, the induction fields of the stove do not extend further than 2-3 cm. By the way, the last nuance must be taken into account when raising and lowering the cookware. At the moment of lifting, the stove will turn off. 4. But not everything is so rosy. Magnetic fields from induction cookers, especially economy class ones, can affect sensitive electrical appliances and communication cables. For example, on Cell phones or television antennas.

The propagation of magnetic fields led us to the fourth difference between an induction cooker. An induction cooker begins to consume energy only when there is a cookware on it. This results in some energy savings.

Installing an induction cooker

Installing an induction cooker is no different from installing any electric cooker.

Installation of induction hob

When installing a built-in induction panel, you need to leave a space under it for ventilation, 2-3 cm wide. However, this rule works for all types.

How does an induction cooker differ from other electric cookers: conclusions

So, I highlight four main differences:

• Induction cooker (panel) is more economical;
• The surface of the induction hob is safe;
• Cookware for an induction cooker must be ferromagnetic;
• The size of the cookware must be equal to or greater than the diameter of the magnetic element of the panel. If you place an iron glass (mug) on ​​an induction panel D28cm, it will not heat up.