The difference between an induction cooker and an electric cooker + analysis, which of the devices is better- Review + Video

The difference between an induction cooker and an electric cooker + analysis, which of the devices is better- Review + Video Which stove is better - induction or electric , and why is it better to overpay 10,000 rubles

The choice of such a kitchen element as a hob is one of those issues that often have to be solved both for new settlers and simply for those whose old stove has become unusable. Today, the choice is usually between an electric and an induction hob - gas stoves are good in their own way, but in most new buildings now more and more often they do not conduct a gas pipeline. And the choice, for all its inevitability, is not too obvious. Let's consider which stove is better - induction or electric?

The writing of this article was planned a long time ago to tell about all the advantages and disadvantages of these two devices, but to do it from the position when I managed to personally use both the first type and the second, in order to tell with full confidence everything that is known.

Distinctive features of an induction hob from an electric one

Before answering which of the stove options is better - electric or induction, you should figure out what they are differ among themselves.

It is worth starting with an electric hob, because it appeared earlier. Its principle of operation is quite simple - an electric current will output current through a resistor, which begins to release thermal energy, and it will, in turn, be transmitted to the placed dishes, which are on the heating element. Modern electric stoves are most often equipped with a surface that is made of glass-ceramics, but according to their own device, they went from the old type of electric stoves with hobs, which are made of metal and have not gone too far from this.

The induction hob for cooking operates in a slightly different way - under each hotplate there is a high-frequency generator, which is capable of creating induction eddy currents in the metal cookware placed on the hotplate. In this case, the dishes will play the role of a conductor, and it will be she who will heat up, and not the surface of the stove or the coil - provided that the selected items for cooking have conductive properties.

If this is not clear to you, then you should not bother with theory, and it is better to consider what this will mean for you in practice. We offer you to compare the induction and electric hob in different parameters, and then we will sum up the final score. For each of the indicators for both plates, we propose to award from 0 to 2 points, depending on how well they can show themselves in different aspects.

Collecting your rating

Which dishes are suitable

The first thing when people become the happy owners of induction cookers, they immediately go to the store and buy an adapter made of steel, which costs much more than one would think, looking at its size and shape.As mentioned earlier, an induction cooker can only heat dishes that have ferromagnetic properties, and you may have very few such items among old dishes.

But the adapter helps to turn induction cookers into standard electric ones, which heat up and transfer their heat to the cookware put on the stove, but then the stove loses all those wonderful properties that will be discussed later. If you place an unsuitable cookware on the induction hotplate, the device will not even turn on. To understand that the cookware is suitable for an induction hob, you should attach a magnet to it or simply turn it over, because often compatible cooking items have a pictogram with the signature "Indusation".

At first glance, it may seem that electric stoves do not have such a drawback, but in practice they are also far from ideal. The electric hob can provide uniform heating only when the dishes have a perfectly flat bottom, but believe me, even the most reliable pots or pans will deform after a while due to exposure to intense heat.

For this reason, it is extremely inconvenient or even impossible to cook on electric stoves if you use a standard wok or cauldron, which has a rounded bottom and walls, and then you will also have to buy special dishes that are adapted for electric hobs. Now you know what are the differences between an induction cooker and an electric one.

Induction cooking surface - 0 points

Electric cooking surface - 1 points

Ease of use

The difference between an induction cooker and an electric cooker + analysis, which of the devices is better- Review + Video The most important of all the virtues that you may need to use an electric stove is patience. The fact is that although the burner heats up quickly enough, even instantly, it will take time to transfer heat to the dishes, and a lot. It may take 7 minutes to heat a frying pan to the required frying temperature, and to bring a pot of water to a boil in order to prepare a delicious pasta - 20 minutes.

In order to change the temperature of an already heated dish, it is also not It's that simple - you won't be able to quickly make the "fire" bigger, and to reduce the heat, the easiest way is to remove the dishes from the stove. This is probably the main drawback of electric hobs - they are inert, slow, and this can make it extremely uncomfortable.

Induction hobs are not so simple either. The bottom of the cookware is the source of its heat, and therefore, a decrease or increase in heating will literally happen instantly - if you had a gas cooker before buying an induction cooker, you will not even notice the difference. We specially conducted an experiment and noted the time it took to boil 2 liters of water in a saucepan without a lid (on an induction stove).

It all took 9.5 minutes, and this is more than 2 times less than we would spend on the same task using an electric stove. Moreover, the induction hob has a lot of additional advantages, which became available precisely due to its principle of operation.

This is a high level of efficiency - the heat energy does not go out to no one knows where, but is almost completely used to heat food. In addition, the stove is more economical - the fact is that all the energy consumed is used for its intended purpose, and with all things being equal, it will consume much less electrical energy, due to which it will be cheaper.

Given the fact that induction and electric hobs cost about the same, this is quite useful by today's standards. In addition, the stove will automatically turn itself off if the dishes are removed from the hotplate, and this will also help save money and natural resources. In general, the induction variant is much better and deserves a solid five (but on our scale it is a two).

Induction cooking surface - 2 points

Electric cooking surface - 0 points

Noise level

Next is the next test, which will show which hob is better (electric or induction). During operation, induction hobs make all kinds of sounds, and this can be a big revelation for someone, because electric hobs are completely silent.

This is not to say that the induction panels are too loud, rather, they crackle a little, because a hidden fan is turned on in the bowels to cool the coil and radiator of the transistor, in general, to some extent, it lives its own life.

In no case should you think that such sounds frighten, annoy or even interfere with life, but they exist and this is a fact, and if you have not encountered such sounds before, then this may be surprising. To justify the induction cooker, it is worth noting that the sounds are quiet, and you very quickly cease to notice them.

Induction cooking surface - 1 point

Electric cooking surface - 2 points

Heating the hob

The difference between an induction cooker and an electric cooker + analysis, which of the devices is better- Review + Video The principle of electric hobs is that heat is transferred to the cookware due to contact with a hotplate heated to the limit. In other words, electric stoves simply have to be hot, heat up and not cool down very quickly, which can lead to several not very pleasant consequences.

To begin with, we note the fact that such stoves pose a danger of burns, especially for pets and children, and also has, albeit a small, but fire safety threat. In addition, when it cools down, the stove will give off heat to the environment, that is, to the apartment, and it is one thing if it is winter, and the heating at home is weak, and quite different if everything happens in the summer, and you do not have an air conditioner, and then the kitchen is turning into a real hell.

In addition, any liquid, be it soup or sauce, when it gets on a heated burner, immediately begins to turn into acrid smoke, and remains on the surface as a black spot, which is very difficult to remove. Naturally, there is already a large selection of products on sale to combat such contamination, but the very fact of the appearance of an unpleasant aroma and additional headache will definitely not please you.

If you have an induction hob, it's a different matter! As mentioned earlier, it does not heat up by itself, but gives heat only when the dishes are placed on it - this creates a large gap between the induction and electric hob.

Yes, an induction hob can heat up, but only the dishes that are placed on it will go out of heat, and if you remove the frying pan or saucepan from the stove, the hob will quickly turn cold again. So there will be no burns, the air will not start to overheat, and stains, if they appear, will be wiped off with less difficulty. It turns out that according to this parameter, the induction cooker will outstrip the electric surface and again by a large margin.

Induction cooking surface - 2 points

Electric cooking surface - 0 points

Conclusion

Naturally, the article does not list all the differences between these two hobs, but here is all the most basic, so it's time to summarize. Let's calculate how many points were scored:

Induction cooking surface - 5 out of 8 points

Electric cooking surface - 3 out of 8 points

Now do you understand which is better - an induction or an electric hob? As you can see, the electric stove is quite usable, which has been proven more than once, and you can check it yourself, because 80% of recipes on the Internet are cooked on induction.

In turn, an induction cooker cannot be called an unconditional ideal - even if you can close your eyes to such a trifle as a little noise, then incompatibility with a large number of excellent dishes that are already in stock saddens more. It turns out that technology still has room to grow, and let's hope that in the foreseeable future, hobs and stoves will appear without such disadvantages. Is an induction hob definitely better than an electric one? Yes, because the advantages of induction outweigh all the disadvantages, and there are many cookware on sale that will fit the new stove.

For those who do not want to give away old dishes and do not want to send them to a landfill with an old stove, there is a completely working solution, which was mentioned earlier - an adapter for induction hobs or the purchase of a combined hob, in which part burners will remain conventional electric, and all others will work on the induction principle.This will allow you not to part with your favorite dishes, but also open the door to the future - if you are still afraid to open it wide open.

As you can see, it makes sense to overpay and buy something that will be much better than saving at some point, and then regret it all your life.

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