Ceramic hobs and especially induction hobs are more expensive than conventional electric ones, but they have several advantages. However, they must be differentiated from each other, because not only is the technology not the same, but neither are the strengths (although both have the advantage of being very easy to clean). On the other hand, visually, nothing distinguishes them. Knowing all the differences is key to deciding which equipment to go for if you’re considering switching cookers.
Vitroceramic hobs
Vitroceramic hobs are electric cooktops that heat up using resistors. They have been democratized, so that they are now accessible at a modest price. Being less powerful than induction, these hobs heat up more slowly and there is residual heat after the hob is turned off.
There are two models of fireplaces: radiant and halogen. Radiant heaters produce heat by radiation while the more powerful halogen heaters heat faster in pulses. In both cases, it is easy to adjust the power and some models are equipped with a timer.
Induction hobs
Induction hobs work with electromagnetic technology. Concretely, the plate only heats up when it is in contact with a compatible kitchen utensil. In the absence of a suitable container, induction hobs do not work, which therefore most often means changing all your cookware to buy compatible pans and saucepans, in stainless steel or cast iron (you can do the test with a magnet, if it sticks, they are compatible).
But induction hobs also have many advantages since they allow in particular an instantaneous increase or decrease in temperature, with great precision and by heating only the surface which is in contact with the hob. This makes it possible not to disperse the energy unnecessarily and to make significant savings.
Read also :
⋙ Induction hob, ceramic hob: 5 products not to be used when cleaning hobs
⋙ Induction, vitroceramic, gas: how to choose the right hob?
⋙ Gas hob: why choose it for the home?