Glass-ceramic or induction, how to choose the right hob/cooktop?

Glass-ceramic and induction hobs (cooktops) look pretty similar. They both offer a streamlined, minimalist look and are easy to keep clean, with no pan supports to scrub – a job no one appreciates! Here, we look at the characteristics of each type of hob and its advantages and disadvantages. There are two types of hobs/cooktops :

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THE CERAMIC HOB

Ceramic hobs are made of black tempered glass and look fantastic in any style of kitchen. They work by passing an electric current through coiled elements hidden beneath the glass surface. Control knobs adjust the current passing through the elements, and therefore the heat generated. The heat radiates through the glass surface to the base of the pan.

The ceramic hob/cooktop offers two heating technologies.

• Radiant hobs are constructed with several electric resistors that heat the hob via an infrared radiation system.

• Halogen: some ceramic hobs are heated with halogen heating elements. These are usually more powerful than the elements in radiant hobs and heat the hob in successive pulses.

The advantages of ceramic hobs/cooktops

• You can use all types of heat-sensitive pots, pans and containers with a ceramic hob.

• Ceramic hobs heat up more quickly than a standard cast iron hob.

• Indicator lights show if the hob is still hot even when switched off.

• Ceramic hobs feature safety systems that prevent the hob from heating in the event of overheating or an overflow.

• This type of hob is more affordable.

The disadvantages of ceramic hobs/cooktops :

• The cooking zones are slow to cool – between 10 – 20 minutes.

• They are less responsive than induction hobs.

• A brief period of adjustment is required at first to master the process of cooking with a ceramic hob.

• Ceramic hobs have a relatively high consumption of power, especially halogen hobs.

THE INDUCTION HOB/COOKTOP

Induction hobs use electromagnets consisting of copper wire coils powered by an electric current beneath the hob surface. The electromagnets agitate the free electrons of the pan’s metal base, generating heat transmitted evenly and directly from the pan to the food. As a result, the hob surface never gets really hot. The induction zone is only activated when you place a pan on it and instantly turns off when you remove it.

The heating element is only activated when in contact with a container made of ferrous metal, i.e. stainless steel, cast iron, enamelled steel, etc. So if you try to use an incompatible type of pan, for instance, a copper pan, the hob will simply not work.

Handy hint: If you are unsure if your pans are compatible with an induction hob, place a magnet on the outside of the base. If it sticks, the pan contains ferrous metal and will work on an induction hob.

The advantages of induction hobs/cooktops:

• Settings are responsive and flexible: it is very quick and easy to raise or lower the temperature to stop a pan from boiling over, simmer, keep hot or sear. In addition, some hobs allow you to control the temperature to the nearest degree.

• Induction hobs are economical: they use 30 to 50% less energy compared to other types of hob. This is because heat is applied only to the pan’s surface and not wasted on the surrounding area, and the hob stops heating instantly as soon as you remove the pan.

• Easy maintenance: any food splashed on the hob will not burn or stick. To clean an induction hob, wiping with a damp cloth is all that is needed.

• Safety: Induction hobs reduce the risk of burns because the heat is not distributed over the entire hob -no more scorched tea towels!

• Safety controls and indicators: induction hobs are designed with user-friendly features such as a timer, residual heat indicator, childproof lock, overheat protection, overflow protection, etc.

The disadvantages of induction hobs/cooktops:

• It may be necessary to purchase induction-compatible saucepans.

• The size of your pots and pans must not be smaller than 10% of the size of the hob; otherwise, the induction heating will not work.

• More expensive than a ceramic hob.

Glass-ceramic or induction: which hob/cooktop is right for me?

So which one should you choose? If you love cooking and use your hob a lot, then you may well opt to spend a bit more on an induction hob. However, if the price is a crucial factor, then a ceramic hob is a great choice. Budget-friendly glass-ceramic or high-performance induction, it’s your choice!

Electric stoves are an important asset in the modern kitchen. Ceramic and induction cooktops are two of the most best-selling electric stoves. But what are the differences between ceramic and induction cookers? Which is the best? 

This article will outline the differences between ceramic and induction cookers from 6 aspects: In terms of their cooking technology, speed and efficiency, suitable cookwares, safety, cleaning and budget.

1. How Do They Work?

The biggest difference between ceramic and induction cookers is how heat is created.

Ceramic cookers use heating elements under tempered ceramic glass that are electronically heated to the desired temperature. The heated element then heats up the ceramic glass surface that consequently heats up the cookware.

Induction cookers contain high-frequency electromagnets. When turned on, these magnets generate a magnetic field that directly heats up the cooking pan and not the cooktop surface.

2. Speed and Efficiency

The speed and efficiency with which ceramic and induction cookers heat up have a direct link to their cooking technology.

Ceramic cookers are slower to heat up than induction cookers because of the heating element that takes time to heat up the ceramic glass surface which then heats up the cookware. There may also be heat lost during the heat transfer between the ceramic glass surface and the cookware.

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The magnetic field created by induction cookers on the other hand, instantly heats up the pan with no loss of heat, thereby reducing cooking times.

3. What Cookware Are Suitable?

Ceramic cookers work with any type of cookware – glass, claypot, ceramic, stainless steel, etc. Ceramic cookers work best with flat-bottomed cookwares as it increases the amount of pan that is in contact with the heated up surface, further reducing cooking times.

Induction cookers only work with a specific kind of cookware like cast iron and stainless steel. You can test the compatibility of cookware to induction cookers by placing a magnet on the bottom of the pan; if the magnet sticks to the bottom of the cookware, then it is compatible with an induction cooker.

4. Safety

Both ceramic and induction cookers have a wide range of safety features that effectively reduce the risk of injury to user especially children.

Ceramic cookers retain up to four or five times more heat after cooking. Many models now come with a residual heat indicator so you will always know which zones are still too hot to touch or clean after cooking.

Induction cooker only activates even when switched on until the selected cookware is placed on the cooking zone. Besides, due to its cooking technology, its surface doesn’t get as hot as a ceramic cooker top.

5. Cleaning

When it comes to cleaning ceramic and induction cookers, both usually have flat and smooth surfaces, making them easy to clean by just wiping it down. However, you would have to wait until a ceramic cooker top is cooled down before cleaning it.

6. Budget

The cost of buying and maintaining ceramic and induction cookers differs too. Thus, it is important that you consider your style of cooking and cookware that you usually use, safety consideration at home, as well as energy cost and electricity bill.

Ceramic cookers may be priced slightly higher, whereas induction cookers are cheaper and are a great option for strict budgets.

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