Here I have brought to you the answer to the induction vs electric cooktop debate, so you can get the ideal stove for your kitchen.
There is a diverse variety of cooktops that varies in their heat production, safety, energy cost, and compatibility with cookware. There would be no fun in cooking if you don’t have a cooktop that is suitable for you. Instead, you will become frustrated each time you step into the kitchen to cook a delicious meal as each works differently with different types of meals. Induction and electric cooktops are considered to be safer choices as compared to gas cooktops. There will be no fear of gas leakage whether you use induction or electric stoves.
If you have been using gas tops for years and are about to get a new stove for your kitchen, then you must go for the far more convenient options that are available in the form of electric and induction cooktops. The induction vs electric cooktop debate is quite a hype these days. Heat control is something that can bother not just home cooks but professional chefs too. No matter how much you try, if your stove does not provide you control and smooth transfer of heat, then cooking can become an arduous task. You must know the details, whether you are buying an electric or induction cooktop.
Induction vs Electric Cooktop
The main difference between Induction vs Electric Cooktops is Although both of these cooktops seem to be similar in their mechanism and build, they are poles apart. Buying either one without knowing their pros and cons will affect your cooking experience in the long term. Your cooktop is the central part of your kitchen around which your whole kitchen functions. Both provide heat, so users can cook meals but the mechanism through which they transfer the required heat varies. After knowing the details about the two, you not only be able to choose the better one for yourself but will also have more control over the cooking process.
Electric Cooktops
Working Mechanism of Electric Cooktops
Unlike traditional gas cooktops, electric stovetops don’t require any gas source in order to cook food. If you are bothered by the flames in gas stove tops then electric cooktops are the best option for you as there is no kind of fire generated for heat production. Electric cooktops are known for their safe and smooth transfer of heat. Users can prepare their food with the help of thermal conduction. The power source of this type of cooktop is electric current.
No need to worry as there is nothing to be afraid of. The current is only transferred to the coil. The coil warms up as it is supplied with current. The top surface of the cooktop is made up of ceramic or glass which covers the coil and leads to an equal transfer of heat. The heat from the metallic coil is transferred to the top layer. The cookware that is compatible with electric stovetops, when placed on a ceramic or glass surface, gets hot. The heat is then transferred from the pot to the food.
Induction Cooktops
Working Mechanism of Induction Cooktops
Similar to electric cooktops, induction stove tops too don’t have any gas source. When we consider the power source that the induction cooktop has, it won’t be wrong to say that the induction stovetop is not different from electric ones. The induction range also has an electric source connected which provides current to a metallic coil. The coil used in induction cooktops is not just any metal, it is made up of copper as it has high electrical conductivity and heats up quickly in comparison to the coil in the electric cooktop.
Until now the heating mechanism of the induction cooktop and that of the electric cooktop looks the same, but the induction stove tops use a magnetic field instead of thermal conduction in order to cook the meal properly. The current provided to the copper foil is an alternating current. This creates an electric magnetic field. These electromagnetic radiations produce heat.
The heat is not transferred in the same way as the electric stove top. The magnetic field makes the cookware heat up directly. There is no role of the ceramic top in the transfer of heat as it does not get hot because of the electromagnetic field generated. Because of the alternating current that is provided a magnetic field is created in the cookware. The cookware heats up and in turn, cooks the food that is within it. 90 percent of the input is converted into heat. Unlike electric cooktops, the heat is not wasted in heating up the ceramic or glass top cover.
FAQ’s
Which is better: induction or electric cooktop?
Although both of the cooktops require electrical energy and are safer than the gas tops, induction cooktops are preferable as compared to electric ones as they don’t take much time in heating up, use less power, energy is not wasted in form of residual heat, and there is no chance of accidental burns too. You just have to be careful while getting suitable cookware for the induction cooktops. Apart from that you will really enjoy using the induction cooktops for sure.
What is the disadvantage of induction cooking?
The induction cookware is not that costly when it comes to the comparative price of the cooktops of other types, but just because of the incompatibility of the cookware that you already have in your kitchen forces you to get those that have ferromagnetic material. The cookware which is compatible with induction cooktops is those which let the alternating current create a magnetic field. Then this electromagnetic field produces heat, without which cooking would have been impossible.
Conclusion
Buying a cooktop is a big investment in terms of its importance in your home. You cannot enjoy a nice, healthy, home-cooked meal without an efficient stovetop. Many new buyers are not into the traditional gas tops and are more interested in opting for other energy-saving and safe alternatives such as induction and electric cooktops. If you are too bombarded by the vast information present online regarding the induction vs electric cooktop, then you must know that although both are quite similar, but induction cooktops are better in terms of energy consumption, cost, and safety.