Induction and infrared hobs are popular choices regarding modern kitchen technology. Both technologies allow for quick and comfortable cooking, with their respective benefits and drawbacks that should be carefully considered when making the proper selection for your kitchen. In this post, we explore these hobs’ characteristics – their advantages and disadvantages so you can make an informed choice! In this blog post, we cover both induction and infrared models in depth – helping ensure you make a wise decision when choosing one for yourself.
Induction and Infrared Hobs: Differences, Features, and Benefits
Induction hobs utilize magnetic fields to heat cookware quickly, economically, and safely. Infrared hobs utilize clay heating elements that emit infrared rays for even heating across all surfaces with quick temperature switch capabilities that allow users to swap positions or temperatures quickly.
Both hobs have similar features and benefits; however, each offers specific qualities you should consider depending on your needs and preferences.
How do Induction and Infrared Hobs Work?
Induction hobs work by creating an electric field that heats your cookware.
An induction hob consists of an electric current-filled coil that produces a magnetic field, creating an attractive force on its plate surface. When cookware is placed onto this surface, this magnetic force penetrates its base, activating molecules within it to heat it while leaving its surface relatively relaxed for cooking to occur.
An infrared hob emits thermal radiation to warm cookware.
Inside an infrared hob is a heating component which emits radiation in both visible and infrared spectrums, heating only cookware placed directly onto the panel – without overheating nearby objects or the air.
Induction hobs are shorter than other hobs, making them ideal for rapidly heating cookware. Infrared HOBs are particularly suitable for maintaining a predetermined temperature to heat food for an extended period.
An induction hob is a cooking device that operates according to the principle of electric induction heating, using magnetic fields as its source. As such, its surface remains relatively cool while only your cookware or contents get heated up by this technology.
The advantages of induction hobs
- Precise heating of the cookware.
- An increase in electricity efficiency.
- Safe cookware will not heat the hob.
- Maintenance and cleaning made simple.
Induction hobs can accommodate almost any cookware made of metal as long as certain specifications are met – for instance, soil diameter must at least meet induction zone requirements.
However, induction hobs have some drawbacks compared to other types of hobs: their high price point and limited induction zones may limit how large pans can be used with them.
The Advantages of Infrared Hobs
Infrared hobs offer an innovative cooking method to lock in more calories and food flavour. They work by broadcasting infrared rays that heat the bottom of cookware quickly and evenly; since heating occurs only within this limited area around its base, less energy is consumed without overheating your kitchen.
Infrared hobs are much quieter than their induction counterparts and do not produce noise, making them ideal for any home or apartment.
Unlike gas hobs, which require lighter electric hobs that must be heated and cooled before and after cooking, infrared hobs can be ready for immediate use, with only their heating capacity needing to be considered before usage.
Infrared hobs are constructed from materials that do not corrode when cleaned, making maintenance fast and straightforward. Choose from various finishes to complement your kitchen design scheme.
Note that infrared stoves require specific cookware designed to take advantage of infrared light, such as gray cast iron, stainless steel or ceramic cookware. Failure to use appropriate cookware increases the risk of plumbing and electronic issues.
Final thoughts should include noting the benefits of infrared cooktops over induction ones: it will work without heavy, storage-friendly, durable or stainless steel gray ware currently used in your kitchen; with induction systems, you may require adapters for new or old cookware.
Difference Between Induction and Infrared Plates
The primary difference between induction and infrared stoves lies in their heating methods: an induction stove features a magnetic field which heats cookware rather than itself; on the other hand, infrared burners use radiant infrared light to warm their surface area and warm whatever sits atop them.
Heating Speed: Induction stoves tend to heat cookware more rapidly; pots and pans tend to heat nearly instantly for speedier cooking processes. By contrast, infrared stoves heat air instead of cookware for slower heating speeds.
Compatibility with Cookware: Induction cooktops only support certain forms of magnetic cookware such as cast iron, steel and magnetic stainless steel cookware; on the other hand, infrared stoves can accommodate all materials regardless of induction capabilities.
Energy Efficiency: Induction stoves are more energy-efficient because they only heat cookware without simultaneously warming their surroundings, using less power consumption and ultimately leading to lower electricity bills. By contrast, infrared panels heat all items on them simultaneously as well as surrounding air temperatures – an ineffective approach from multiple perspectives.
Safety: Both panels are considered harmless and do not emit any significant substances. However, induction stoves can only be heated by cooking utensils and will not cause accidental burns. Infrared hotplates can remain hot for some time after being switched off.
Key differences between the technologies
Basic principle of operation:
– Induction HOB: functions based on the magnetic field and the electric field produced by the electronic current in the sensitive zone of the hob.
– Infrared HOB: functions based on infrared radiation that heats the pot or pan through the glass surface of the hob.
– Induction Hob: heats cookware using a specific magnetic field that is in contact with the bottom of the cookware, allowing the highest temperature to be achieved in the shortest possible time.
– Infrared HOB: gets hot slowly because infrared radiation must be conducted through the surface of the glass, heating the cookware through the air and walls.
– Induction HOB: Generally more expensive than infrared due to the use of more complex systems and more advanced technology.
– Infrared HOB: Less expensive in terms of cost. For example, the creation is the least expensive and because more conventional components are often used.
– Induction HOB: Cookware can only be heated by brands that respond to a magnetic background. For cookware that does not respond to magnetic technology, there is no heating.
– Infrared HOB: Does not depend on the cookware material, but has the power to heat the walls of the pan or pot more intensely.
– Induction Hob: Not dangerous to use. This is because it heats only when there is iron in the hob. No toxic substances are released and it is considered harmless to children and animals.
– Infrared HOB: For example, the device is not dangerous to children or animals because the glass can get quite hot. Additionally, the heat resistance of glass with some models is low and can break.
Induction hobs and infrared hobs have different power requirements. In general, induction hobs use less electricity than infrared hobs. This is possible thanks to the more efficient use of thermal energy.
Induction hobs heat only the cookware placed on the hob. An infrared hob emits heat that heats everything around it.
For comparison: the normal power of an induction hob is 1, 2 to 2, 5 km². For an infrared hob, the power consumption averages 2, 2 to 3, 5 km².
It is good to note, however, that energy consumption can vary considerably depending on the amount and power of the hob.
To improve power consumption, experts recommend choosing a cooking surface with key features and power that corresponds to the size of the portion to be cooked and the frequency of food preparation.
Sustainability and technical feasibility
- Induction hobs have an average lifespan of 7 to 10 years.
- The technical possibilities of induction hobs guarantee rapid warming of the cookware and the possibility to literally control the temperature.
- In contrast to gas hob plates, induction hobs have a smoother surface and are easier to maintain.
- Infrared hobs still have a lifespan of up to 10 years.
- The technical beauty of infrared hobs means that they can heat cookware quickly, but controlling the temperature is no longer as easy.
- However, infrared hobs do not have grids or other accessories. This makes them more vulnerable and requires more attention.
Advantages of IH stoves
IH stoves are an innovative new development in the kitchen market and differ significantly in their principle of operation from conventional electric or gas stoves. This technology offers notable advantages that further increase the visibility of IH stoves.
- Energy savings; IH technology saves energy. Heating is only possible when heat-resistant cookware comes into contact with the stove surface. And since literally all the energy released can be used to heat the cookware, up to 50% of energy can be saved compared to conventional stoves.
- Safety. induction stoves feature a high degree of protection and do not automatically heat up or cool down quickly. This condition eliminates the risk of burns that could be caused by other types of plates.
- Efficiency. induction stoves heat up faster than conventional stoves. There is also the option to precisely control the temperature so that food is cooked at the desired temperature.
- Comfort and ease of use. induction stoves heat up much faster than conventional stoves. Heat dissipates quickly and the induction stove is ready to use. Another comfort feature is the option to select heating zones.
Advantages of infrared stoves
- Economical. Infrared stoves consume energy only while the cookware is heating. This means that they consume significantly less energy than traditional electronic stoves.
- Ease of use. Infrared stoves are virtually free of dirt and can be cleaned with a damp cloth or hand towel. Furthermore, the panels require no special maintenance and are not affected by corrosion.
- Safety. Infrared stoves do not heat directly or produce naked flames, thus reducing the risk of fire in the kitchen. Additionally, these panels are not dangerous to children and there is little chance of accidental injury from touching hot surfaces.
- Visual convenience. Infrared stoves do not emit bright lights like induction or electronic stoves, so they do not cause eye strain or remind you of what is in your kitchen.
- Temperature settings. With an infrared stove, you can easily change the temperature by adjusting the heat. This controls the cooking process, adjusts the temperature to the right level, and prevents overcooking.
- Interesting designs. Infrared stoves come in a variety of designs, colors, and volumes, making them ideal for those who want to furnish their kitchen in a modern way. In addition, they can be integrated into all kinds of furniture group systems and kitchen sets.
- In general, the absolute advantage of both technologies is that they save energy.
- Both technologies are suitable for use in different types of cookware, including iron cookware, in which case the manufacturer’s specifications should be considered when selecting cookware.
- Both technologies have advanced control and safety systems that simplify their use and minimize the risk of malfunction problems.
Questions and answers
Q: Can you briefly explain what an induction stove is?
A: An induction stove is an electronic device that works by applying an electrical field without using direct heating elements like traditional stoves do. Instead, this type of appliance uses electrical current to heat an iron pot atop its surface – rapidly and energy efficiently! It has several distinct benefits, including rapid heating times and reduced energy costs by applying heat directly onto surfaces.
Q: Can you describe what an infrared stove entails?
A: An infrared stove is an electronic device that uses infrared light to heat cookware. The surface of an infrared stove is made from materials that emit infrared radiation that heats its surroundings – providing uniform heating while being suitable for various cookware types. It offers numerous advantages.
Q: What are the advantages and disadvantages of an electromagnetic cooktop?
R: An induction hob offers many significant advantages: fast heating, reduced energy usage and realistic and measured heating; even when there’s nothing on it, no heat will accumulate if left uncovered. Unfortunately, not all cookware is suitable for induction use, and there’s always the potential for noise-making potential with these devices.
Q: Will an infrared hob allow me to use all forms of cookware?
A: Yes, an infrared hob offers maximum flexibility when selecting cookware for use on it. But, while an infrared hob can accommodate cookware made of different materials (glass, ceramic and metal), uneven soil surfaces require caution as the infrared rays do not equalize them evenly – please spread your cookware over an even surface before use.
Q: Should I choose hobs for use in my kitchen?
A: Selecting an ideal hob depends entirely on personal needs and comfort. Induction may be suitable if fast heating with energy savings is essential, while infrared hobs offer greater versatility or faster heating speeds. Furthermore, consider which cookware options exist as potential matches to the chosen hob before selecting.