Which stove is better, induction or electric? Let's try to figure it out, finding out all the advantages and disadvantages of both options. It is worth noting that the induction is also powered by the mains, but it works according to a different principle, fundamentally different from the operation of traditional furnaces with heating elements or a glass-ceramic coating.
How do aggregates work?
To understand which is better - induction or electric stove, you should find out their principle of operation. The operation of the electric furnace is based on a multi-stage process, during which the heating element heats up under the influence of current, transferring heat to the burner or glass ceramics. From them, the dishes and their contents heat up.
The induction version works easier because it does not have a heating part. It is replaced by a special coil that creates a magnetic field. It acts directly on the dishes, without wasting energy on heating the stove. Such a design hasobjective pros and certain disadvantages.
Pros and cons
Which stove is better, electric or induction? To understand this, consider the advantages of the latter. Let's start with care and maintenance. One of the main advantages of such surfaces is that food does not burn on them. That is, the working area does not have to be washed with special means, a clean, damp rag is enough. The peculiarity lies in the fact that the special coating practically does not heat up, so the escaped milk or other food simply cannot physically burn.
The second significant factor is energy savings. To create a magnetic field in an induction coil, 30 percent less energy is required than to heat the elements of an electric stove. In addition, heat is consumed only on that part of the dishes that is placed on the surface. On an electric oven, energy is given to the entire rounded area in the form of a pancake or to a spiral, regardless of the diameter of the pan.
Heating
Which electric stoves are better - ceramic or induction? One of the main selection criteria is the degree and speed of heating. For comparison, we can cite the results of one small experiment. Three containers made of the same material with 0.5 liters of water in each were simultaneously heated on a gas burner, electric and induction furnace. After 90 seconds, the liquid boiled on the last model, after another 45 - on the gas one, and after four minutes from the start of testing, the reaction appeared on the electric stove.
Besides, practicallyall magnetic coil versions are equipped with a booster mode, which is responsible for the fastest and strongest heating. When the specified program is activated, all the energy for the selected burner is transformed from all neighboring nodes, increasing the heating performance by several times.
Safety
Which stove is better, electric or induction? The characteristics indicate that in terms of security, the second version wins significantly. It is worth noting the following features:
- The surface receives heat from dishes not higher than 60 degrees only at the point of contact. Therefore, it is almost impossible to get a burn.
- Even when switched on, the stove remains cold until there are suitable elements on it that overlap the bottom of at least 70% of the burner. In order for the heating process to begin, the diameter of pots and other utensils must be at least 120 mm. After placing the cookware, cooking starts, and when it is separated by a few millimeters from the surface, it stops.
- Children's toys, napkins and other small but combustible items will not start to burn or smolder due to their small size or material mismatch.
Features
Which stove is better to choose - induction or electric, the information below will partially help to understand. For example, coffee lovers who are used to preparing a drink in a Turk will need to additionally purchase a special adapter, which is fraught with extra costs.
It is rumored that induction samplesemit a strong and harmful magnetic field. I would like to point out that this is a myth. A number of experiments have shown that the magnetic coil of the oven produces ten times less radiation than a household working hair dryer. Almost all modifications of induction panels are equipped with child protection, preventing accidental activation. In addition, they give up to 90% of the energy released for cooking without exposing the surrounding air to heat, which is especially important in the summer. Classical electric stoves transport only 30% for these purposes, glass-ceramic models - up to 50%. Another feature of the electromagnetic surface is the automatic shutdown after three hours of cooking. This is both a minus (when cooking dishes with long languishing) and a big plus, eliminating damage to dishes and possible fire.
Flaws
Let's continue to find out which stove is better, electric or induction? To do this, consider the disadvantages of electromagnetic panels. The main one is the need to spend on the purchase of special dishes. For correct use, you will need utensils with a ferromagnetic bottom that reacts to an ordinary magnet. Cookware available at home should be checked separately, since aluminum pans can be equipped with a reinforced metal bottom, which will make it possible to operate them on induction.
Special elements are equipped with a protective layer that reduces heat transfer to the surface without heating it. In addition, they have a special marking (Induction), and the bottom reaches a thickness of 10 mm.
If the containers are not magnetic - do nothurry to throw them away. On sale there is a special adapter, which is a kind of sandwich. Despite spending several thousand dollars on this part, you will be able to enjoy all the benefits, including energy savings.
Noise and cost
Which stove is better, electric or induction? We will continue the description with some more features of representatives of the second category. It concerns the volume of work. Noise occurs in two cases: when the internal fan cools the coil, or when the induction elements interact with the dishes at high powers. The noise level of modern modifications is minimized, however, when using unsuitable dishes, increased volume cannot be avoided.
The next sub-item is interaction with other household appliances. The induction panel must not be placed closer than 0.5 m from the oven, refrigerator, and other powerful electrical appliances. The mixing of the magnetic field and high temperature will adversely affect the functioning of all equipment. On some installations, manufacturers are implementing special insulation.
Even the best electric furnace is cheaper than an induction counterpart. The difference is gradually decreasing, but still significant. Considering further savings and other benefits, this item will not become critical.
Which stove is better, electric or induction?
The rating of models given below is based on practicality, characteristics of the units and their popularity amongconsumers.
Electric stoves ranked as follows:
- Darina 1B EC-341.
- Gorenje EC-5121.
- Beko FSM-67320 GWS.
Induction options were distributed as follows:
- Zanussi ZEI 5680FB.
- Hansa BHI-69307.
- Bosch PIF-645 FB1E.
Model Darina 1B EC-341
Which stove is better, induction or electric? Consumer reviews indicate that both classes have worthy representatives. Among the standard electrical modifications, consider the top three. Let's start the review with the Darina brand. Version 1B EC-341 is the best option for those who prefer glass-ceramic coating. It is easy to operate, fits perfectly into any interior. The oven is equipped with a large oven with a pair of heating elements. The design also includes a spacious cupboard for dishes.
Features:
- number of burners – four;
- oven volume - 50 l;
- the presence of a timer - no;
- control type - mechanical;
- power parameter - 6, 1 kW;
- automatic protection - no;
- weight - 30 kg;
- estimated price - from 19 thousand rubles.
Consumers attribute ease of installation, versatility, and reliability to the advantages. Among the shortcomings - the control panel remains active for 30 minutes between switching on and off, no timer.
Gorenje EC-5121
In the review, which stove is better -induction or electric, consider the parameters of the model, which is popular with domestic consumers. Below are its main characteristics:
- number of working panels - four;
- oven volume - 70 l;
- dishes storage compartment - yes;
- timer - available;
- surface type - glass-ceramic;
- control - mechanical, rotary type;
- weight - 70 kg;
- approximate cost - from 23 thousand rubles.
The ceramic glass hob is equipped with a residual heat sensor to save energy. Any size dish can be placed in the volumetric oven. Among the advantages, the owners distinguish six modes of operation, the capacity of the oven, and an interesting design. Cons - lack of display and control panel lock mechanism.
Beko FSM-67320 GWS
We continue to evaluate which stove is better - induction or electric? The photo below shows one of the most popular Beko electric stoves. The hob of the unit is made of enamelled steel, which makes it easy to care for. The model is equipped with rotary handles and a spacious 65 liter oven.
Parameters:
- number of burners – four;
- power indicator - 9.9 kW;
- compartment for dishes, timer - available;
- control type - mechanical regulators;
- weight - 41 kg;
- price - from 27 thousand rubles.
Pluses - the presence of a protective shutdown and an informative display, three-layer glass on the oven door,convection and grill options. Cons - no oven lock, protective cover and residual heat sensor.
Zanussi ZEI 5680FB
The next instance in the review, which stove is better - electric or induction, will be a modification from Zanussi. The ZEI 5680FB series sample is equipped with a variety of functions that facilitate the maintenance of equipment and cooking.
Main parameters:
- power indicator - 6.6 kW;
- pan detection sensor - missing;
- working modes - 9 pieces;
- surface material - ceramic glass;
- control - touch type;
- embedded overall dimensions - 560/60/490 mm;
- reference price - 19.5 thousand rubles.
Customers rank the benefits of child lock, automatic shutdown. Cons - the option of automatic boiling is not provided.
Bosch PIF-645 FB1E
This modification has a low level of electricity consumption, has a stylish design, and cooks food quickly. The unit can be customized to cook a specific dish thanks to a variety of power settings.
Features:
- number of working levels - 17;
- control type - sensor;
- embedding overall dimensions - 560/55/490 mm;
- pan detection function available;
- power parameter - 7, 1 kW;
- price - from 42 thousand rubles.
Among the advantages note the presenceprotective shutdown, versatility, auto-adjustment for the diameter of the dishes. Disadvantages - lack of three-circuit burners, high price.
Hansa BHI-69307
This modification completes the comparison of which stove is better - induction or electric? Reviews testify in favor of the first option, if you focus on efficiency and safety. The Hansa sample has the following characteristics:
- panel material – glass ceramic;
- control type - sensor;
- embedding dimensions - 600/38/500 mm;
- power - 7.4 kW;
- pan detection sensor - available.
The design of the unit in question provides for great functionality that ensures convenient and safe operation. The child lock option protects against accidental intrusion. Users point to such advantages: automatic shutdown, surface blocker, residual heat sensor. Among the minuses is the lack of automatic selection of the heating area.
