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What is the difference between induction & ceramic hobs?

What is the difference between induction & ceramic hobs?

Induction hobs and ceramic hobs are both common kitchen appliances. Although their names are similar, they are very different. Whether it is working principle, use effect, or safety, they are very different.

Induction hobs vs ceramic hobs

 

The working principle is different

Although both the induction hob and the electric ceramic hob work with electricity, the difference in how they use electricity is fundamentally different.

The induction cooker uses the electromagnetic field to generate eddy current heat inside the magnetic pot placed on the cooker's surface, thereby heating the food in the pan, so the induction cooker itself does not generate heat.

The electric ceramic cooker generates resistance to heat by energizing the nickel-chromium resistance wire inside the hob and then transferring the electric heat to the hob's surface to heat the objects placed on the stove's surface. Therefore, the ceramic hob itself will heat up during use.

Because of the different working principles, the heat transfer efficiency of the induction hob and the electric ceramic hob is significantly different. The thermal efficiency of the induction cooker is about 70%, and some can reach 90%. The ceramic hob is more similar to the working benefits of an open flame, and its thermal efficiency is only about 55%. 

heat transfer efficiency

The effect of use is different

The difference in the working principle of induction cooker and electric ceramic cooker will carry over to their use effect.

Different scope of application

The ceramic hob is very tolerant of pots, iron pots, aluminum pots, glass pots, etc.; as long as it is a container that can conduct heat, it can use on a ceramic hob. The universality of ceramic hobs is very high, but it is not recommended to use enamel containers on them. When the stove is used, it will generate a high temperature and melt the enamel, which will bring unnecessary trouble to subsequent cleaning.

In order to use this induction hob, you need to use cookware with magnetic-based material bottomInduction cookers can only use pots that can generate eddy current heat, so they cannot use glass pots and casseroles. The limitations of the use of pots have caused it to lose the support of consumers to a certain extent.

cookware with magnetic-based material bottom

 

Different cooking effects

Since the internal resistance of the electric ceramic cooker can be heated in an infinite cycle, the upper-temperature limit of the electric ceramic hob is very high, even reaching 800 ° C, which is very similar to heating with an open flame. Therefore, many chefs or restaurants will choose the ceramic hob as the first choice.

The working principle limits the induction cooker, and the maximum cooking temperature that can achieve is lower than the ceramic cooker, generally around 200-300 °C. So, the induction cooker is a good choice for consumers who use it for cooking instant food or who do not have high requirements for cooking effects. And for groups engaged in or pursuing advanced cooking and want meat products to be soft and delicious, induction cookers appear to be more than enough.

Different requirements for the use environment

The ceramic hob should be used in a ventilated environment, and there should be a specific space between the stove surface and the top.

The induction cooker can be used in a relatively closed room and has much lower requirements in the working environment.

Heating speed

The heating speed is relatively slow for the ceramic hob because the ceramic hob heats the heating element and then transfers the heat to the cookware.

When the induction cooker starts electromagnetic induction, the magnetic conductive cookware will develop heat and heat up, so the speed is much faster than that of the electric ceramic cooker. Therefore, the hot cooking is more inclined to choose the induction cooker in the actual use process because the heating is faster.

Security features

On the whole, the safety of an induction cooker is higher than that of an electric ceramic hob.

The induction cooker can be any time shut down to cool down in time, and the harm of residual heat will be minimal. The ceramic hob needs a specific cooling time after use. Improper handling can easily lead to burns, and it's not recommended that the ceramic hob in the working state be separated from the user's monitoring for a long time. Its operating performance is close to an open flame stove, so escaping from people's sight for a long time will bring unnecessary safety hazards.

How to choose between induction or ceramic hobs

Standard ceramic hobs and induction hobs are both excellent choices for the modern home, and deciding which appliance to choose will ultimately come down to your specific kitchen requirements.

You can choose an induction hob or a ceramic hob base on your needs. If high performance and safety are your top priority, you’ll want to go with an induction hob. And if you’re looking for an appliance that’s more budget-friendly, you should consider a ceramic hob.

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