Induction and electric hob: compare, how they differ, and that lushche

Most housewives want to have in the kitchen a modern, multifunctional and comfortable hob. And in the modern world to lovers of cooking culinary appliance manufacturers offer two versions: induction and electric. But what to choose? On this question we will try to answer below, telling about the differences and advantages and disadvantages of both models.

The different inductive and electrical surface

Let us consider in detail each of the panels compared to determine differences, advantages and disadvantages of each.

Electrical panel

In these models, the heating elements are heated under the influence of an electric current to them. Once the surface is warmed up, components are beginning to heat set on the cooking surface of the dish.

In the electrical panels are virtually silent, and do not emit combustion products. They are easy to use, and management will be understood intuitively, and is unlikely to cause difficulties even for beginners housewives.

Moreover, it affects a wide variety of models and, as a consequence, consumers will be able to choose not only necessary functionality, but also the appropriate color. The cost of this technology can be called affordable.

But there are also some shortcomings, which include such as:

• high consumption of electricity;
• plate itself is strongly heated (to 400 degrees), in view of which can be burned when inaccurate actions during cooking;
• for the desired heating levels required of 4 to 5 minutes, and the water in a small pan boils over 10-12 minutes.

Induction cooker

The principle of operation of the data model is radically different from its predecessor. The plate has an internal coil, which is performed by the circulation of alternating current. As a result, a magnetic field is created with the subsequent formation of currents acting on the mounted surface on the dishes. The latter must meet certain criteria, namely to have a ferromagnetic bottom.

In addition to said induction panel characterized by minimum power consumption, ie. K. Hotplate heated only to 60 degrees. And when heating ceases panel tableware heated.

The use of the present embodiment will be safe, and the probability of getting burned in the process of cooking is reduced to zero. This is due to the fact that the panel is not heating up, and does not start until the moment when the crockery takes on more than 70% of the burners. In other words, lost on the panel knife will not lead to unintentional activation.

Delight and broad functionality. Management is quite simple, and the user can activate a variety of modes of cooking. When the panel tableware is empty, it will not work, and also turns off automatically when boiling water in a pan.

The food is heated sufficiently quickly. Installed on the stove heats tableware no more than 1 minute, and a small pan with water to boil for 2-3 minutes.

There are a few drawbacks, namely:

• high noise level in the active state (is emitted cooling fan);
• high price;
• the need to acquire a special dish;
• when cooking required to remove watches and other jewelry, so they are not magnets.

conclusion

Induction Panel - an upgraded model, the use of which must comply with certain rules. But their electrical counterparts are more common among users, and encouraging affordable price. In view of the above, most consumers prefer the second option. But in any case, the choice will depend entirely on you, and we hope that the information provided above you only simplify the buying process. Successful acquisitions!