Electric stove, on the other hand, is less complicated and uses simple electronic circuitry which can be repaired easily. Verdict : Induction cooktops require a higher initial investment and also induction friendly cookware. Electric induction is cheaper and works with all cookware. Induction cooktop mostly requires cookware of ferrous metal such as cast iron and stainless steel. This is because induction cooktops cannot heat copper , aluminum, glass or ceramic due to failure of the magnetic field to produce a concentrated current.
The cookware must also have a flat bottom to make full contact with the surface. A good method to check is to place a metal beneath the base of the cookware.
Nowadays all-metal induction tops are also available in the market which uses higher frequencies. Converters are iron plates that fit between the induction stove top and non-ferromagnetic bottoms of the cookware.
Verdict : Electric cooktops have an edge here as they work with all types of cookware, while induction needs induction-friendly cookware only. Induction cooktops heat up immediately and cool down quickly. Electric cooktop takes time to heat up and to cool down. Induction has better temperature control when compared to the electric cooktop.
Metal top for electric cooktop is better than smooth glass ceramic tops for an electric cooktop. Being a poor heat conductor, glass ceramic tops transfers heat to the cookware more slowly than metal top electric cooktops. Induction cooktop will give a cool feel while cooking as compared to electric cooktops.
That is because electric elements can get really hot and will retain high levels of heat even after they are turned off. The maximum temperature of induction cooktop was found to reach Electric cooktop takes time to come to the desired temperature. According to a test done in the lab, the time taken to boil six cups of water was 5 mins 47 seconds with a radiant electric cooktop. The time it took to boil the same amount of water in Induction was 3 minutes 7 seconds.
Induction cooktops are safer. This is because the heating element emits no radiant heat to the cookware. The cookware itself is the only heat source. There are mild traces of residual, transient heat around the cooking area which dissipates quickly.
If there is no cookware on top of induction then no heat is produced making it the safest option. Since electric cooktop takes a long time to cool down, there are chances of burning by accident. If you're buying a new range, you might be deciding between induction and electric cooktops. Both are great options, but it's important to understand the differences between them, and which will be the best fit for the specific meals you tend to cook most often.
While electric and induction cooktops produce the same outcome, the way they actually get there could not be more different. Electric cooktops use a centralized heat source. Underneath the surface of the cooktop, which may be made from glass or ceramic, there are metal coils that are heated with an electrical current. A traditional electric stove has a glass or ceramic cooking surface with heating elements underneath.
As the coil gets hot, it starts to glow and transfers the heat to the surface through infrared energy. That energy heats the full surface of the burner to provide even heat while you cook. Once you put a pot or pan on the surface, the heat is transferred to the cookware, and then to the food inside.
This process is known as thermal conduction. Induction cooktops are electric as well, but they heat your food in a completely different way. Induction cooktops use copper coils, which create a magnetic current with the pot or pan on top of the surface.
Instead of passing heat along from surface to cookware to food, induction cooktops heat the cookware directly. The result is an evenly heated pot or pan and much less heat energy lost along the way. Cooking on an induction cooktop has plenty of benefits. Primary among them is the fact that they require far less energy to heat. Because they transfer heat directly to cookware, considerably less energy is lost through the cooking process.
Electric cooktops are made up of coiled metal elements that sit below a ceramic surface, which heats the surface electronically to the desired temperature.
The heat produced heats the pan ready for cooking. Induction cooktops use electromagnets instead of metal coils, which directly heat the pan, and not the surface. Induction cooktops require specific cookware in order for the cooktop to work. There is a large difference in price, so if you want a smart alternative to gas, electric is a great option. Electric cooktops are able to maintain the desired temperature through automatic heat controls, and almost all cooking pans can be used on them.
Although electric cooktops retain more heat after use, there is usually a heat indicator which clearly shows which zones are still hot. The power and precision of the technology comes from an electromagnetic field below the glass cooktop surface that transfers current directly to magnetic cookware, causing it to heat up. Essentially, induction cuts out the intermediate step of heating up a burner and then transferring the heat to the pot.
Home cooks have been warming to the idea of induction because it cooks faster and responds much faster when you dial back the temperature. Induction cooktops and ranges still tend to cost more than electric smoothtops, but the difference in performance is significant. Induction cooktops and ranges look a lot like typical glass-top electric models. Probably not. Contrary to popular belief, induction cooktops can get hot, but the heat is transferring from the cooking pot to the glass through conduction, much as a hot pan would transfer some heat to a countertop if you set it down to rest.
As soon as you remove the pot, that heating stops. And because the heat is going from the pan to the cooktop, the glass surface never gets as hot as it does on a traditional radiant electric range.
0コメント