If you are going to upgrade or equip your kitchen with a brand-new stove, selecting one from the many options of stoves and hobs in the marketplace can be frustrating. At a certain point, you will have to choose between a conventional conduction stove or a more contemporary option – an induction cooktop. A comparison infographic between induction, gas, and electric stoves at the end of this article can give you a hand in making your decision.
Let’s start with a quick look at the critical differences between induction and gas cooktops:
- Gas cooktops output is highly precise, allowing you to adjust the size of flame and instantly control. Induction cooktops have electromagnetic coils to heat food without any flames or direct heat, cooking food quicker.
- Induction cooktops require conductive cookware to work. Gas cooktops don’t need special cookware to work efficiently.
- Generally induction cooktops is more expensive than gas cooktops
Induction stoves come with a smooth flat cooking surface which is usually made of ceramic glass. However, unlike what you may already know about traditional stoves, an induction cooktop triggers your pots and pans to heat themselves directly rather than providing an external heat source to the cookware. You’re probably wondering how this works.
Here’s the explanation. Induction cooktops create an alternating magnetic field that induces an eddy electrical current moving inside the cookware material. With the electrical resistance of the cookware, the electric current flow generates heat for the cooking vessel.
There’s no cause for alarm there. Even if you’re sensitive to anything related to electricity or are worried about electric shocks, rest assured – induction cooking is perfectly safe. The generated eddy currents are limited to your cookware’s base and are just strong enough to heat it. Therefore, there is no risk of electric shocks in induction cooking, and induction stoves are actually the safest option available.
Safety is just one of the many advantages of induction stoves. It is safe to touch, since it’s the cookware itself that gets heated, not the cooktop, making it easy to clean as well.
Moreover, an induction stove is great for your budget, since its energy efficiency will keep you electric bills low. In addition, it provides fast heating with precise temperature control that can satisfy even professional cooks.
Click here to read the answers to frequently asked questions about induction cooking!
Gas stoves are probably the most familiar among cooking appliances. The stoves burn gas to create a flame ring that heats the cookware. They always come with burner structures and trivets to keep pots and pans stable during cooking. As a result, the surface of gas hobs is quite complex to clean.
You can easily control the flame by rotating a simple knob attached to the body of the stove. The heating level is more visible to users in gas cooking, but you have to wait for the heat to reach the expected temperature.
Because the source of heat is an open flame, the energy loss when using gas stoves is significant. It also makes both cookware and the hob very hot during and long after cooking, causing a high risk of burns.
Even though gas cooktops now usually have a safety mechanism installed, such as the auto-off safety flame device in Electrolux gas stoves, gas leakage is still the top concern of gas cooking.
The radiant hob is one type of electric stove and has been around for a while. It has a similar look to induction hobs because of the ceramic glass surface. However, the operating principle is very different.
Passing electricity through an electric coil placed under the radiant cooktop heats the coil, providing heat for cooking. The heat radiates from the heated elements through the surface ceramic glass to the cookware. It does not waste as much energy to the air as gas cooking.
However, the hob does get heated, and the cooking zone on the surface becomes extremely hot. It requires a built-in cooling system in radiant cooktops to make them cool down faster. In the end, the risk of burns and finding overheating marks on the glass is still very much present with radiant stoves.