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When buying a modern cooktop, it is necessary to determine its type. To date, there are only three types of hobs that guarantee the preparation of tasty, healthy, or simply favorite dishes: gas, electric, and induction. With the first everything is clear: it is used in homes with gas supply or when buying cylinders with liquefied substance. For those housewives who plan to use electricity when cooking, the answer to the question “What is better – induction or electric cooktop?” becomes quite important.


The material of the hob


For the production of modern electric cooktops use, in the vast majority, glass-ceramic panels. They are durable, have good energy efficiency, and have a stylish appearance. They do not have ugly metal pancakes, which recently adorned the enamel surfaces of metal stoves. Such vestiges of the past are increasingly being sent to the countryside or are living out their time in old apartments, waiting to be replaced with more beautiful models.


Modern electric stoves are heated with spiral elements made of special alloys. Halogen heating elements are also common.


For the production of induction stoves, glass ceramic or special tempered glass is also used. In this case, the latter option has a number of undoubted advantages: the material has a lower cost, it is easy to clean and maintain, and it does not break into pieces when damaged, as it likes to do the ceramic coating.


The only disadvantage of glass is considered their edge.


Features of the induction cooktop


Such a hob also refers to electric appliances. That’s only the principle of its work that is significantly different from the principle of functioning of the usual electric stove. In the latter, the surface is heated thanks to the ability to conduct heat in the heating element, which gives the heat to the dishes installed on it, and the latter – to its contents.


Induction hob works on the principle of electromagnetic induction, which was observed in the XIX century by English physicist Michael Faraday, who described the basic laws of this process.


The principle of operation of the induction stove is based on the ability to excite the electromagnetic field, which is transmitted to the cookware. Pots and pans must have a special base made of material with ferromagnetic properties. This material closes the conductive circuit and contributes to the induction current. This current begins to heat the cookware and its contents.


Important! Cookware for the induction hob must be made of appropriate material, so when choosing such a hob with glass and ceramic pots and pans will have to part with it.


Manufacturers have actively taken care of this problem, and it is not difficult to buy suitable cookware. For those who do not want to change the usual cooking tools, there are special racks and pads.


Help! To check the validity of cookware for cooking with an induction stove, a magnet comes in handy. If it is attracted to the bottom, the accessory for making food is suitable. If there is no magnet, you can simply read the manufacturer’s information.


The advantages of the induction panel are considered to be the rapid heating of the working surface and the response to the change in temperature mode, ease of cleaning.


It differs from the electric stove in cost-effectiveness. This is due to the high speed of heating and greater efficiency, which is achieved by direct heating of the cookware, not the surface of the stove.


Induction hobs are characterized by safety in use. Firstly, their heating comes from the cookware and is characterized by much lower rates, so that you will have to try hard to get burned. Secondly, the stoves are equipped with an automatic shutdown function when the water boils off or an empty pot is on the surface.


Such cooking surfaces are equipped with built-in fans, which are designed to cool the panel, so that during the operation there may be a little noise, which electric stoves do not have.


Pros and cons


This section has already been partially touched on in the previous section. So now let’s just summarize the comparison of the two surfaces.


Electric hob


The advantages of the electric stove become:


– more affordable than its induction counterpart;

– ease of connection: the installation can be quite made by your own forces, without the involvement of specialists;

– habitual procedure and speed of cooking;

– noiselessness of work;

– the use of any dishes;

– compatibility with other household appliances.


The disadvantages are:


– the low percentage of efficiency (30-60%);

– heating of the surface to a high temperature, the probability of getting burned;

– the impossibility of automatic switching off;

– the probability of damage to the glass ceramic surface, and the sticking of food remains.


This is particularly true for salt and sweet solutions.


Induction hob


The advantages of such a hob are:


– maximum efficiency, reaching a record high of 90%;

– Maximum saving of electricity and time spent on cooking and heating;

– Maximum safety of use;

– easy cleaning after the end of the cooking process;

– Increase in the number of useful functions available;

– the ability to quickly change the temperature mode, both upward and downward, which cannot be achieved by a slow electric stove;

– a variety of shapes and colors.


The disadvantages include:


– higher cost;

– the need to replace cookware or purchase additional items;

– the inability to use some familiar items that occupy a small area. An example is a coffee maker;

– the probability of the negative influence of electromagnetic fields on other home appliances. Before buying will have to check the compatibility of all elements of kitchen appliances;

– increased requirements for wiring (induction field technology will require more power);

– a little noise that occurs during operation.




The final decision on the choice of equipment depends largely on the individual preferences and tastes of each housewife or home cook.


After replacing the electric stove with an induction stove, the first time you will feel the discomfort associated with the change in cooking speed. Often the food will burn or dry out in the pan. But this also happens when switching between gas and electric stoves.


The process of getting used to it can strongly depend on age: the older a woman is, the harder it will be for her to master the new technique and the longer the adaptation period will be.


It should be taken into account that such a change of stoves will require replacing the usual pots and pans, which entails additional costs. And the cost of a more modern stove is not the most budgetary.


It will be necessary to pre-check the electrical wiring of the apartment or house. The thickness of the electrical cable and the rating of the switch should be fully consistent with the data in the technical passport of the planned update.


If all these data coincide and the hostess is ready for a change, then the new stove will very soon please her economy, safety, and functionality.


If you’re not sure where to start when your cooktop isn’t working, it’s best to call a professional. After all, without the proper experience, it’s hard to disassemble and reassemble a cooktop. Chula Vista Appliance Repair Company is here to help with all types of cooktop repairs in and around San Diego County. Our team of experts is well-prepared with all the tools and parts needed to get the job done. We offer high-quality replacements with warranties so you can trust that your cooktop will be in perfect working condition for a long time.


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(619) 880-5508

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