The Difference Between Induction and Electric Counter-top Hot Plates

Induction versus Conventional Hot Plates - How They Work

Conventional electric cooktops operate with a heat-producing element beneath the glass surface. Electricity causes the magnetic element to generate heat, and the heat transfers through the glass cooking surface to the pot above, and heats up your pot – and hence your food.

By contrast, an induction cooktop generates electric pulses that transfer directly into your pot.

This causes the pot to get hot without heating the glass surface.
For this to occur, your pot has to be magnetic for the cooktop to do its job.

Magnetic elements don’t produce the heat, themselves.
The heat is created from within the cookware itself; as soon as you remove it from a hot plate, the heating stops. So. Cook your food without the cooktop getting as hot as it would on a normal electric cooktop.

Should You Get an Induction Cooktop?

Induction cooktops have a few distinct set of benefits and drawbacks.

Benefit: Induction cooktops cook a bit faster. When you turn on the element, the pot starts geting hot immediately. Water can boil 20 to 40 percent faster.

Draw-back: – If you are the inattentive sort, you will tend to burn things because “cooking” actually starts sooner – and therefore can end sooner.
But you will figure it out.

An induction cooktop stops cooking as soon as you switch it off. The pot may continue to cook for a bit – while it cools down. But the glass top cools down immediately.
For instance, if you’re searing steak on a typical electric cooktop, your food may scorch or burn even after you turn the heat down.
Because induction heats with a steady stream of pulses, a sauce tend to simmer steadily without burning. With regular glass-tops, the element cycles on and off to maintain lower temperatures, which means you have periods of lower and higher heat.

From a Performance Perspective, Induction Cooking is The Winner

Because magnetic pots or pans are the only items an induction cooktop heats up, there’s no risk of burning or igniting anything else that accidentally touches the surface.
You could leave a dish cloth on the cooktop, and nothing will happen. Regular electric glass top elements will heat anything on the cooktop.
Induction cook-tops only work with magnetic metals: iron or steel. Nothing else.

THIS DOES NOT MEAN that its a jolly good idea to leave your other junk On It!

A safety plus is this: Because the glass surface doesn’t get hot, you’re far less likely to get burned if you brush against it shortly after cooking.
By contrast, electric glass tops may stay hot for 10 minutes or longer after you’ve turned off all the elements, and the surface is hot enough to cause burns.

Silly you. Like you didn't know.

Long-Term Money Saving Kitchen Devices Save Energy

Because the heating process for induction is both faster and more precise, you end up saving on your energy bill. It won’t be a major difference, but given that an induction cooktop is about 5 to 10 percent more efficient than an electric glass top, it’s still a better choice for the planet.

Better for You, Better for the Environment

Induction kitchen appliances only create heat through pots and pans on their surfaces. So they are more efficient than traditional cooktop appliances. Induction appliances are up to three times more efficient than gas stoves, and up to 10% more efficient than conventional smooth top electric hot-plates.

Improved efficiency performance results in lower energy costs. Which in turn leads to a lower rates of air pollution associated with energy generation.

• Induction stoves Have built-in safety features.

• When pots are removed their surfaces do not stay as hot as other cooktops

• The stove cannot be accidentally turned on, and most will automatically shut off if a pot or pan isn’t detected.

• Reduced risk of accidental burns. Reduced risk from a stove accidentally left on.

Faster Cooking Time = Less Energy Use = Money Saved

An induction cooktop heats your cookware and food directly – and is there for more efficient. It is not wasting energy to heat up the pot. The pot will heat up as a result of the food getting hot.

Induction cooktops can boil water 20-40% faster than electric cooktops.

The electromagnetic field also provides more precise, even heating compared to electrical cooktops.

Cleaning Up
Induction hot-plates cool down more quickly; the glass top is only as warms as it gets when you place a hot object on top of it.

Make the Switch
It may cost a bit more in the beginning – but over the lifespan of the stove, the savings in money and time are considerable.