Our experts
Vladislav Borisov – head of the department of large household appliances “Wildberries” Mikhail Prosvirnin – head of the department “Large household appliances” of the M.Video-Eldorado group
Content
Electric hob: operating principle, pros and consInduction hob: operating principle, pros and consComparison of electric and induction hobsExpert advice: how to choose between an electric and induction hob
Electric plate
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An electric cooking panel works by converting electrical energy into heat. Main components and working principle:
Heating elements: These are usually spirals or strips of special alloys with high electrical resistance. Electricity supply: When the panel is switched on, an electric current passes through the heating elements. Heat generation: Due to the resistance of the heating element material, electrical energy is converted into thermal energy. Heat transfer: Heat from the heating elements is transferred to the surface of the burner and then to the bottom of the cookware. Temperature adjustment: This is carried out by changing the intensity of the current passing through the heating elements.
When choosing between types of slabs, it is important to understand the advantages and disadvantages of each. For example, the advantages of an electric kitchen panel:
Safety: No open flame (like a gas stove) reduces the risk of fire. Even heating: Provides a consistent temperature across the entire cookware surface. Variety of designs: Available in a variety of styles and designs to suit any kitchen décor. Easy to clean: Smooth surface, no burnt food residue. Versatility: Suitable for use with any type of “Delicate” surface. The glass ceramic coating can crack if, for example, something falls on the stove.
However, each type of hob has its own disadvantages. Let’s look at the disadvantages of an electric hob:
Energy consumption: Typically consumes more electricity compared to gas or induction hobs. Slow to heat up and cool down: Takes time to reach the desired temperature and change the temperature. Burners remain hot for some time after switching off, which can cause burns. Control: Compared to gas or induction panels, temperature control is less precise. Dependence on mains power: Does not work during a power cut (gas stove wins in this regard).
The things that bother users the most are usually high power consumption and slow heating.
Induction hob
Photo by: iStock
An induction hob is a modern kitchen appliance that uses an electromagnetic field to heat cookware. This technology has become popular due to its high efficiency and safety.
Working principle:
Electromagnetic induction: A copper coil is located beneath the glass ceramic surface. Creation of a magnetic field: When switched on, alternating current passes through the coil, creating a high-frequency magnetic field. Heating of cookware: The magnetic field creates eddy currents on the surface. bottom of the ferromagnetic material pan, causing it to heat up. Direct heating: Only the pan is heated, not the surface of the hob.
Among the “advantages” of an induction hob are the following:
Energy Efficient: Less heat loss, heats up quickly. Safety: Surface stays relatively cool. Control: Quick response to setting changes. Easy to Clean: Smooth surface, no burnt food residue.
However, do not rush to place an order or run to the store. The induction panel also has its disadvantages:
Cookware Limitations: Works only with cookware made from ferromagnetic materials. Cost: Generally more expensive than electric and gas stoves. Noise: May produce a slight humming or buzzing sound during operation. Sensitivity to Damage: The glass ceramic surface may crack if it receives an impact. : Although it is considered safe, some people are concerned about its possible negative effects.
Induction hobs are the latest technology in kitchen equipment. However, as with any new product, there are some limitations to using them. For example, if you are given some dishes as a housewarming gift, it may turn out that they do not fit your induction hob.
Comparison of panels: electric and induction.
For convenience, we will consider different types of panels, focusing on common parameters.
Heating rate
Electric panels heat up relatively slowly. First, the burner heats up, then the heat is transferred to the pan, which takes some time. In addition, they cool down for a long time after finishing work.
Induction panels provide rapid heating. Heat is generated directly at the bottom of the pan, which greatly reduces cooking time.
Convenience
Electric hobs are very convenient to use because of their simplicity and familiarity. They work with any type of cookware and are universal. After using a conventional electric hob, you will only have to get used to the flat surface and touching the buttons.
Induction hobs require a special approach: you need to buy special cookware, which can be inconvenient. However, it is more convenient to regulate the heating temperature here.
Security
Electric cooktops are less safe than induction cooktops. The burners remain hot even after they are turned off, increasing the risk of burns. Or the risk of fire, if you accidentally place something on the switched off cooktop. However, many people are concerned about the electromagnetic radiation from induction cooktops. With electric panels this will not be a problem.
Induction is very safe to use. After cooking, the stove remains quite cool, which significantly reduces the risk of burns and fires.
Functionality
Electric burners have basic heating functions. Some modern models are equipped with timers and an automatic shut-off function.
Induction hobs have advanced features including precise timers, special cooking programs, automatic shut-off and pan detection.
Price
Electric hobs are usually cheaper than induction hobs. Models are available in various price categories. Because of this, they suit different budgets.
Induction is therefore usually more expensive than electric panels. High-tech models can be much more expensive.
Noise
The electrical panel operates almost silently. It may produce a slight creaking sound when the glass ceramic surface heats up or cools down, but this is usually a very low sound.
The induction hob may produce a slight humming or buzzing sound when in operation due to electromagnetic effects. In addition, it sometimes emits a vibrating sound, especially when certain types of cookware are used (e.g. cookware with a curved bottom or multi-layered cookware (pans and pots with several layers of different metals) can vibrate due to the different reaction of these layers to the magnetic field) or at high capacities.
Conclusions
Let’s summarize all the advantages and disadvantages of the two types of plates in a table.
Sofia Efremova and Anton Perepletchikov
Expert advice: How to choose between an electric and induction stove
Vladislav Borisov, director of large household appliances at Wildberries:
“An electric stove heats up more slowly and, when turned off, has a long residual heat, while induction starts to heat up only upon contact with cookware, it has almost no residual heat, and in the arsenal of equipment, as a rule, there is a Boost mode – with it you can heat up a large frying pan in 3 minutes.
At the same time, induction is more expensive and has greater thickness, because cooling fans are installed underneath. In addition, induction cookers require compatible cookware (only those that are magnetic are suitable, but it is important that they have a flat and not deformed bottom, otherwise heating may take longer).
In general, induction cooktops are safer, because it’s not the cooktop itself that does the heating, which means there’s less chance of getting burned.”
Mikhail Prosvirnin, Head of Large Household Appliances Department at M.Video-Eldorado Group:
“An electric stove uses heating elements that transfer heat to the cookware through a glass ceramic or metal surface. This is a more economical option that doesn’t require special cookware and is suitable for those who prefer to simmer, stew or simmer. However, these stoves can be considered less efficient because some of the heat is dissipated and the cooktops themselves use more energy. Electric stoves also take longer to heat up and cool down, which can make it difficult to precisely control the temperature.”
The main difference between an induction cooker, which uses an electromagnetic field for heating, according to Prosvirnin, is that the cookware is heated directly and not the cooktop surface. This greatly improves efficiency: “No heat is dissipated and heating and cooling are instantaneous. This allows for fast and precise temperature control,” he says. He also draws attention to the safety aspect, stressing that the surface of induction cookers does not heat up. In addition, he stressed their energy efficiency. “However, induction cookers have their own characteristics,” Prosvirnin warned. These devices require special plates with a ferromagnetic bottom. “It should also be noted that the induction cooker itself is usually more expensive than traditional models,” adds the expert.
“If simplicity and affordability are important, then an electric cooktop is the best option. If speed, precision, safety and energy savings are the priority, an induction cooktop is worth considering, despite its higher cost,” concludes the expert.
