The very first hobs were gas. Then electric ones appeared, and only then induction ones. They have a slightly similar principle of operation, although there are fundamental differences. This is what today’s article will be about – the differences between induction and electric hobs.

Electrical panels

The very first models appeared around the end of the 19th century. At that time, such a device was revolutionary and was the most powerful household electrical appliance. However, it was unsafe, because... the surface became very hot high temperatures, and the protection systems were either very banal or absent altogether.

Today electrical panels there are different types and differ in many ways. For example, there are devices with electronic touch controls, and there are models with conventional rotary switches. There are also stoves based on simple spirals and halogen heaters, and there are induction hobs - they are a type of electric hob.

Induction panels

The main difference between these panels and other electric ones is the use of an electromagnetic field to heat the dishes. Simply put, under the glass-ceramic surface there is a special induction coil - it is this coil that creates the electromagnetic field. It easily passes through the ceramic and forms eddy currents at the bottom of the pan (or other utensils). This is accompanied by the release of a large amount of heat.

induction coil location

The burner itself does not heat up from the eddy current; heating occurs only at the bottom of the pan. This eliminates the possibility of fire. Afterwards, however, you can feel the heat on the ceramic surface, but this heat will come from the pan itself, and not from the operation of the stove. The induction effect used here is often used in metallurgy for melting metals.

The difference between induction cooktops and simple electric ones

Although induction panels are only one of the types of electrical, for some reason they are usually separated as two separate types. We won't argue. There are differences between them:

• Induction panels are economical compared to conventional electric ones;
• They are also safer to use. Safety is mainly achieved by the absence of heating of the ceramic surface itself, which eliminates the possibility of getting burned. In the case of using a simple electrical panel, you should be very careful;
• When the induction coil operates, an electromagnetic field is created. It is likely to have harmful effects ( electromagnetic radiation) per person. Although this can be argued. We don’t know for sure whether this radiation affects humans and the food itself cooked on this surface;
• This type of electrical panels requires the use of special utensils. Most often, after purchasing an induction hob, you have to additionally buy special cookware. Ordinary cookware does not “know how” to effectively absorb the energy created by the electromagnetic field. In addition, modern induction cookers are quite “smart” and they do not turn on if they see that the wrong cookware is on the surface.

Of course, induction hobs are more technologically advanced and efficient when cooking. But they also cost more than simple electric stoves. By the way, there are now combined models on the market - with two regularHiLight burners and two induction. If you can’t decide between induction and electric models, then maybe you should pay attention to the combined option?

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Every housewife dreams of having not only functional, but also stylish modern appliances in the kitchen. Fortunately, now there is plenty to choose from - the range on the market is simply huge. Future users are at a loss: so who cooks better - electric or? Both plates will work from the mains– this is where all the similarities end. To understand what the difference is and do right choice, you need to know their differences.

Which hobs will look better in the kitchen - electric or induction? The difference between them lies in the following nuances:

• features of device operation;
• using suitable utensils;
• work safety;
• heating rate;
• economical cooking process;
• ease of care.

The main difference is the operating principle of both devices. The electric stove will first heat itself and only then will the heat transfer to the dishes placed on it. Induction, inherent in the technique of the same name, works diametrically opposite: under the working surface of the hob there is a coil that activates magnetic currents in the cookware itself. This leads to Only the pans and pots are heated, you don’t have to worry about getting burned. There are also many other factors that make a difference.

1. The previous difference between an induction cooker indicates usage, which has the properties of magnets. To save money, ferromagnetic stickers that are “sculpted” onto existing household utensils are also suitable. But the electric stove is “favorable” to any types of pots and pans - they can be coated with both aluminum and enamel.
2. Induction cooker is much safer than usual– it will not turn on until the dishes are placed on it. Moreover, the latter must be complete.
3. Another significant competitive difference is cooking speed. The induction option definitely wins here. The answer, again, lies in the operating features: there is no need for the panel to warm up for a long time before desired temperature, thanks to the actions of electromagnetic vortices, everything happens much faster.
4. Since both types of appliances are powered from the mains, the induction cooking method is much more more economical. Calculations show that in this case, 1.5 times less electricity is spent. Read more about stove electricity consumption.
5. If food gets on the surface of the electric stove, it will be much more difficult to get rid of cooking marks in the future if you do not clean it in a timely manner.

So, the induction panel will differ primarily, no matter how strange it may sound, in its intelligence. It will release exactly the amount of heat needed to heat the dishes of the required diameter.

Why you might like electric stoves

This option kitchen appliances is explained not only by habit. And, although everyone around is striving to move to a new stage in the evolution of hobs, the standard electric stove still has many adherents. And all thanks to significant advantages.

1. You can connect the device without the help of a specialist, on your own.
2. Most modern models there are electric stoves energy saving mode.
3. Electrical options are relatively safe to use (the main thing is to take care of good wiring).
4. When using such equipment, no combustion products will be formed, which will ensure clean air in the kitchen.

Disadvantages of induction technology

What are the shortcomings in the operation of such technology? With an electric one, everything is clear: there is a long heating time, its unevenness, and the danger of getting burned. And this is not to mention the bills for consumed resources. Compared to them, the induction competitor avoids all these pitfalls so well that it seems simply ideal. But this also has its drawbacks.

1. Research confirms its harmfulness. This becomes especially noticeable if she is standing nearby.
2. There is also a myth about negativity. However, such assumptions have not yet been confirmed.
3. The cost of newfangled equipment is several times higher than that of the usual version. But for those who want to keep up with the trends of progress, such a trifle does not matter.
4. If the model has a common frequency generator that operates on several burners, it is possible loss of power when they are turned on at the same time.
5. Often, when operating such equipment, there is a load on the wires, and if the wiring turns out to be old, then its use is dangerous.

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 it is usually used enamel coating(or from of stainless steel). And again, what distinguishes an induction panel from a conventional electric one is the ability to be made in 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.

1. 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.
2. 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.
3. The panel control can be either mechanical or sensory. In the second case, it is more convenient for cleaning after it.

The last paragraph obliges to disclose and main secret c – 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 expensive pleasure . If this issue is resolved positively, preference should be given, of course, to induction devices, which, when correct location V kitchen space

They will allow you to cook food faster, and will also save energy. Today the market for induction hobs 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 search for a model with 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 is minimized. high level heating, since the panel surface is equipped safe system
control locks. 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. The modern hob equipment ensures 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);
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.

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A modern kitchen is not an easy place to prepare food, but it is also an original design solutions, combining beauty and a large number of high-tech household equipment. Even an ordinary gas stove is replaced with various panels, making it not only convenient, but also safe. Thus, an induction hob is becoming more and more popular, the pros and cons of which must be taken into account when choosing.

Built-in panel in the kitchen table

An induction cooktop is much safer than gas options. It does not require a fire to heat up and is powered by electricity rather than flammable fuel.

The principle of operation is to heat induction coils, which are located under the glass-ceramic working surface of the circuits. They carry high current with a frequency of up to 60 kHz. Moreover, each coil is the primary winding of the transformer, and the secondary is the utensil itself used, made of ferromagnetic material. Heating occurs after placing the dishes on the surface of the stove, and the presence of a bottom made of this material is enough to cook food at the desired temperature.

During operation of such equipment, heat loss is significantly less, and the heating rate is higher than that of other types of hobs.

The efficiency of such a stove reaches 90%, while for a classic gas stove this figure is 60%.

Appeared in the 80s. In the 20th century, an induction hob, the pros and cons of which we will discuss below, was very expensive. However, now its cost and variety of models makes it possible to install such a stove in any kitchen. note ! For cooking on induction cooker

Only special utensils must be used.

Before purchasing and choosing a model, you need to evaluate the advantages and disadvantages of this technology. In any It has its own strengths and weaknesses, so before purchasing you need to carefully weigh the pros and cons. So, the induction cooker has its own strengths, which include:

• Safety. Without placing special dishes on the surface, even a switched-on stove will not heat up, which is very important if there are small children or pets in the house. You also don’t have to worry about leaving spoons or forks on the stove, since they don’t get hot.
• Easy to clean. Everyone knows how difficult it can be to clean a gas or electric stove from the remains of burnt food. This cannot happen in the induction version; just wipe it with a damp cloth and that’s it.

Important! Never use steel wool or abrasive detergents to clean the stove.

• Saving. Using the induction principle, you will save on electricity compared to electric stoves.

• Heating speed. Thanks to high efficiency and low heat loss, the induction version heats up special cookware very quickly. For example, to bring water to a boil in a 1.5 liter saucepan, 3-4 minutes is enough.
• Booster. This is an additional feature that increases the speed of heating food. Its principle is to transfer the power of one burner to another that you are using.

There is no ideal technology, so induction cookers also have their disadvantages:

• Only special dishes are suitable. If there is no ferromagnetic material at the bottom of the cookware, the stove will not function. In this case, you can use a steel or cast iron option, but non-ferrous metals will not work. In this case, it is important to take into account the dimensions of the dishes: a small diameter (less than 15 cm) will not work.
• High cost compared to other options. Such equipment can exceed the cost of analogues by 5 times, but during operation it will pay for itself due to energy costs.

• Low panel strength. Glass and ceramics are susceptible to chipping due to impact. For example, if you drop a cast-iron lid on a glass-ceramic surface, the stove will have to be repaired.
• Difficult repair. If it breaks, it will have to be completely replaced, which is much more expensive than repairs. gas stove. That is, in terms of reliability, induction cookers are inferior to other options.

When choosing, do not forget to consider the advantages and disadvantages of each option. If you handle appliances carefully and want to pay less for electricity, then you should buy an induction hob.

Related article:

Which is the best electric built-in oven? The oven is an indispensable attribute any kitchen. Reviews and expert advice will help you decide which built-in electric oven is best.

Which is better: induction or electric hob for the kitchen

Consumers often wonder how an induction hob differs from an electric one, because the second option is much cheaper and does not require the purchase of special cookware.

Despite the external similarity and the presence of a glass-ceramic panel, there are quite a lot of differences:

• The efficiency of the electronic version is much lower, about 50% or 30%, if a glass panel with ceramics is not used.
• Electricity consumption is significantly higher, so the induction option will pay for itself faster.
• The level of safety is lower, since the stove will work until it is turned off, in contrast to the inductive principle, which will stop heating after removing the dishes.
• Heating occurs more slowly (about 2 times).
• It is important that in the electric version the panel itself heats up, so the temperature work surface high and you can get burned.

Thus, when comparing electric and induction hobs, consumers come to the conclusion that the second option is much safer and more economical and justifies its cost.

How to choose an induction hob

On Russian market The choice of high-quality panels is not so large today, but you can choose the right option for yourself. You should first decide on the following parameters:

• how many burners are required;
• required panel dimensions;
• availability of additional functions.

Decent options among manufacturers can be seen from Bosh, Electrolux, Philips, Siemens, and AEG is recognized as one of the best, which, unfortunately, is becoming less and less common in stores after the crisis.

Below is a table with the TOP 3 best induction hobs, according to buyers.

Table 1. Best induction cooktops

Name	Photo	Specifications		Cost, rub.
Siemens EH875SC11E		Power	7.29 kW	50990
		Number of burners	5, two of them with an oval heating zone
		Installation dimensions	75 by 49 cm (width by depth)
		Additional functions	Safety shutdown.
Electrolux EGD 6576 NOK		Power	3.7 kW	30400
		Number of burners	2 gas, 2 inductive
		Installation dimensions	59 to 52
		Additional features	Thanks to the combination, it can work without electricity, there is protective shutdown and gas control.
Bosch PIC645F17E		Power	7.2 kW	26900
		Number of burners	4, 2 induction, 2 ceramic
		Installation dimensions	56 by 49
		Functional	There is automatic recognition of dishes, emergency shutdown

Dmitry, Ryazan:“I bought myself a Siemens EH875SC11E hob, which was the perfect size. I’m very pleased, I don’t have to unplug it, and the cookware is reliable, so I only bought it once at the beginning.”

Olga, Tver:“I was looking for an Electrolux combined induction hob and settled on this option. Works great and is easy to clean.”

Mikhail, Kazan:“I’ve always wanted a Bosch induction hob. I settled on this option, it has been working without interruptions for a year now, I am very happy with the purchase.”

There are many options and models of induction hobs; you can choose a combination one or one with a small number of burners. It all depends on your desire and capabilities.

Article

Every housewife dreams of beautiful kitchen equipped with the most modern technology. Therefore, many of them sooner or later have a question about how they differ from electric ones. After reading today's article, you will learn about the main advantages and disadvantages of both stoves.

Features of induction surfaces

Despite the fact that such products are very popular in European countries, they are not in great demand among our compatriots. This is explained by a huge number of myths about the dangers and disadvantages of such surfaces. To figure out whether they have something in common with reality, and to understand what is the difference between an induction hob and an electric one, you need to consider all the advantages of such stoves.

The safety of such work surfaces has been confirmed by numerous studies. Thus, the electromagnetic field that is created during the operation of a conventional hair dryer is almost a hundred times higher than that that occurs during the operation of an induction panel. Almost any cookware, including aluminum and enamel, is suitable for cooking on such a stove.

During operation of the stove, the containers used are heated, not the panel itself. This allows you to minimize the risk of burns and burning of food. In addition, most modern models have an additional security system that does not allow the device to be turned on if it does not contain dishes of the appropriate diameter.

Disadvantages of induction surfaces

Despite whole line Despite the above advantages, such slabs also have several disadvantages. To better understand how an induction hob differs from an electric one, you need to study this aspect in more detail.

Unfortunately, not every model can be placed above ovens, washing machines or dishwashers. Therefore, before purchasing, you need to carefully choose the place in which the device will stand.

For an induction cooker, you need to purchase cookware that has ferromagnetic properties. After all, it will not work if you place a pan on it whose bottom is not magnetic. It is recommended to clean such stoves using special detergents, which are not washed off with water. In addition, these devices must be protected from sugar.

Advantages of electric models

Such slabs are widespread throughout our country. In terms of popularity, they are not inferior to gas analogues. To understand how an electric hob differs from an induction hob, you need to study its advantages in more detail.

The main advantages of such devices include a wide range of design and color solutions. Thanks to this variety, you can easily choose an option that perfectly harmonizes with the furniture and the overall style of the kitchen.

Easy to clean with regular detergents. They are characterized by fairly fast and smooth heating. In addition, the residual thermal effect allows you to maintain temperature regime already prepared dishes.

Cons of electric stoves

Like any other product, these models have not only advantages, but also disadvantages. To better understand how an induction hob differs from an electric one, you need to study in more detail the disadvantages of the latter.

It should be noted that such slabs do not have deflection. If excess liquid accidentally splashes onto it, it will spread over the entire work surface, and cleaning it will cause additional trouble. In addition, they must be protected from substances that contain sugar.

Electrical panels have a limit on the weight they can support. In addition, for the normal functioning of such products, you will need dishes whose diameter is comparable to the working surface area.

Induction vs Electric Cooktops: The Difference

Let us immediately note that both models need to be connected to the mains. The main difference between these devices is the principle of their operation.

For those who are interested in the difference between an induction hob and an electric one, it will not hurt to know that the latter can heat up even if there is no cookware on it. As for the presence of additional options, such as convection, grill or blocking, they are present in both modifications.

Conclusion

Having studied all the main nuances, we can conclude that both induction and electric stoves, the difference between which lies not only in the principle of operation, but also in price, are equally good. Devices of both types are divided into stand-alone, built-in and desktop. Therefore, each consumer will be able to find the optimal model that meets all his requirements. However, busy housewives who do not have time to clean are better off choosing the second option, since these products do not require special care.

In addition, electric panels are much cheaper than induction models. If the first variety can be purchased for $220, then the prices for the second are at least twice as high. In terms of safety and efficiency, it is more profitable to purchase induction panels, since they are more efficient and consume much less electricity.

Electric stoves replaced gas stoves relatively recently, but they are already being crowded out by newfangled induction stoves. Is there a significant difference between these competitors?

Standard electric stove

In the classic version, an electric stove produces heat when connected to electricity: a discharge of current passes through a high-resistance strip or spiral conductor, activating the heating elements. According to the type of burners, the stoves are divided into glass-ceramic(they have a smooth hob dark color) and model with cast iron pancakes(convex disks in the amount of 2 to 6 pieces, while the coating itself can be enamel or steel). Cm. .

According to the control method, electric stoves are classified into mechanical And electronic. In the first case, the parameters are manually adjusted using switches - the user sets the appropriate temperature, operating period and power level. If electronics are responsible for the same functions, the device is equipped with regular or touch buttons, as well as a digital display that displays current information about processes. It is quite difficult to interact with a “smart” unit at first, and besides, the wide functionality greatly increases the cost of the model.

If we highlight the disadvantages of conventional electric stoves, they are as follows:

• Increased “appetite” - the stove consumes a lot of electricity;
• long heating process;
• difficulty adjusting temperature;
• glass ceramic plates require careful handling - the surface may be severely damaged upon impact;
• enamel coating is difficult to maintain, tends to accumulate dirt and quickly become chipped;
• The stainless steel surface also has disadvantages - handprints remain on it, and only specialized cleaners are suitable for washing.

Among the advantages of traditional electric stoves are the following features:

• It is possible to use pans made of any materials, and of different diameters;
• have a reasonable price (especially in comparison with induction);
• operate absolutely silently;
• retain residual heat - you can continue cooking with them even after switching off.

In order to save energy, it is recommended to “make friends” with a cookware that has a flat bottom: the corrugated coating will take much longer to warm up. It is very important to take care of proper wiring, as well as an outlet that can withstand increased daily loads.

Induction cooker

Induction-type models belong to the class of glass-ceramic electric stoves and, as a rule, have a smooth surface. heating element in the traditional sense it is not here - it is replaced by the union of the induction coil and the converter, that is, more simply, the force of the electromagnetic field. Cm. .

The disadvantages of induction cookers include the following characteristics:

• High cost - an innovative device will cost much more than classic glass ceramics;
• during operation, the stove makes a quiet but intrusive noise;
• for cooking you need special utensils - made of enameled / stainless steel, copper or cast iron, with a thickness of at least 2 millimeters and a bottom diameter (necessarily flat) of at least 8-12 centimeters;
• induction models do not allow embedding oven, washing or dishwasher, as well as any other metal equipment from below the hob.

But the new generation of slabs has much more advantages:

• Expanded functionality: a lot of different options and software modes are introduced into the device;
• induction models are less energy-consuming and do not depend on mains voltage;
• Such stoves heat up faster and more evenly, and never emit a burning smell. The cooking process is significantly accelerated;
• the buyer has the opportunity to choose a panel original design– they are square, rectangular, round and polygonal;
• heating power changes with maximum clarity;
• The coating has non-stick properties and can be cleaned in seconds. Food crumbs and adhering drops of liquid are removed without a trace with a damp sponge;
• When the stove is turned on, it does not heat up unless there is a cookware placed on it. Simply placing the product on the burner, you will find that it remains unchanged - dishes are cooked exclusively within the confines of the container.

Thus, we can conclude that induction cookers are much safer and more economical than classic ones - they come into action only upon contact with the cookware, and the rest of the time they remain cold. In general, preparation for work takes only a few moments, and the “hot” surface also cools down very quickly.

As for the choice of dishes, here the housewife, willy-nilly, has to deal with ferromagnetic products. Making sure that a pot or frying pan belongs to the approved category is quite simple: bring a magnet to the bottom, and if it begins to attract, the container can be safely approved. Unfortunately, you won’t be able to brew coffee in a traditional Turk here - the stove simply does not recognize small-diameter dishes.

On a note: in addition to specialized containers, many stores offer convenient removable attachments, suitable for any existing utensils. With such devices, you won’t have to part with your favorite dishes, even if they are made of “forbidden” material like aluminum.

It will take some time to get used to cooking on an induction hob. Many manufacturers are introducing a safe shutdown function: after a certain interval (say, 3 hours), the device will stop heating on its own, simply ignoring the fact that the dish may not have reached its proper condition yet. A similar mistake can happen while cooking jellied meat or boiling broth, so the housewife will have to be on guard. By the way, you will have to forget about using metal spoons and ladles for stirring food from the very first day.

Another possible inconvenience involves cleaning the surface from stuck sugar. Although in general maintaining cleanliness does not cause any trouble, here you have to work hard - most likely, you will need to buy a special detergent that does not require rinsing with water. The use of abrasive compounds is strictly prohibited, as sensitive glass ceramics can easily be scratched.

There is an opinion that induction technology can be harmful to health. In fact, there are no official studies confirming this assumption - the stove operates at low frequencies, and if you maintain a “respectful” distance of half a meter (in any case, do not stay close for too long), you certainly should not be afraid of negative influence. The only real threat relates to magnetic media - bank cards, electronic passes and other documents with encrypted information: under no circumstances should they be placed in the heating zone.

So which is better?

Induction cookers are undisputed leaders in heating speed and ability to save energy; they impress with an abundance of functions and non-standard appearance, allow you to smoothly and easily regulate power. Their approach to work is truly unique: contact with the surface does not cause any harm, which is especially important for children’s safety, and especially for forgetful housewives, the device implements an automatic shut-off option.

At the same time, the new product cannot be awarded an unambiguous victory - its electric predecessors are much less picky in terms of dishes, are not so expensive, are easier to use and, moreover, do not emit extraneous sounds.

The final choice of favorite depends on the personal preferences of the buyer, but during operation it is important not to forget that both types of slabs require careful handling and the most delicate cleaning.