If you are thinking of renewing cooking and you are still not sure what type of cuisine to choose, this article is for you. We will analyze the main cooking that we can buy today (induction hob, ceramic hob and gas) and in this way you can see in a simple way what type of kitchen best suits your needs.
Comparison of induction hobs, gas or vitroceramic
The induction cooking is the system preferred by most consumers, because of the large amount advantages they have over other cuisines. Most brands in the market have clearly opted for induction hob cooking, from more basic and elementary models designed for the general public to models with the most advanced features.
The main manufacturers of cooktops continue to make gas plates, since there are still many facilities that use gas as a source of energy.
However, the glass ceramic plates have a downward trend, since they have been clearly exceeded by induction and manufacturers prefer to focus on the products that consumers demand most.
Next we will analyze the operation of gas, vitro and induction cookers, with the advantages and disadvantages of each of them.
Gas is the system that most closely matches the conventional fire of a lifetime and that is why they are preferred by many chefs and passionate about cooking. The heat spreads quickly and you can use all kinds of casseroles, pots or pans. In addition, gas is a cheaper source of energy than electricity, which saves maintenance.
But gas plates have some disadvantages that you have to keep in mind.
- Complicated cleaning: The cleaning of the gas plates is quite cumbersome compared for example with the induction plates.
- Unsafe: Because there is a risk of accidental gas leakage, more and more people leave this type of cooker to buy induction hobs. Gas cookers are not suitable for clueless people.
Kitchens with induction hobs
The kitchens with induction hobs are ultrafast, take less time to heat than gas cookers (the induction is twice as fast as the hob). It allows you to control the cooking temperature very accurately. Electricity consumption is half that in conventional vitros, a point to be taken into account (this is because all the energy is used to heat the container, while in the ceramic hobs large energy is lost by heating the resistors).
Induction is safer than ceramic hob and gas, and is the right system in homes where there are children, since having no residual heat does not burn once it is turned off. It is also the easiest type of cooking to clean (although the glass is the same as in the ceramic hob, the typical carbonized sticks are not formed in the induction).
The main one, but with induction plates, is that only induction vessels can be used, although today the vast majority of pots or pans are fully compatible with induction.
The ceramic hobs are electric cookers, which heat the pans, pots or casseroles by means of resistors that are under the glass ceramic. They work with all types of containers: mud, copper or cast iron. The vitro plates take a long time to heat up and consume more energy, but they allow you to use that residual heat once turned off. They are cleaned more easily than gas stoves but worse than induction.
Advantages of induction over vitro or gas
The kitchens with induction hobs are the most demanded and currently sold, mainly because they have great advantages over gas and ceramic hobs:
- Speed: Induction is the fastest system, almost double that of other electric cookers (ceramic hobs) and faster than gas. In addition, many of the mid-range induction plate models already incorporate the booster or sprint function, which allows you to heat liquids or boil much faster than a conventional induction.
- Accuracy: In induction the heat is controlled digitally and very precisely. Depending on the brand and the model you will find 9 to 17 power levels, which allow you to heat from maximum power to simply keep warm what you are cooking.
- Energy consumption and savings: Induction technology has a very low consumption compared to other electric cookers, since due to its design, the electric consumption is optimized and the energy consumed is only used to heat the containers.
- Safety: The induction is very safe, since once turned off it cools very quickly and has no residual heat. In addition all models (even the most basic) incorporate safety lock functions.
- Cleaning: Induction is a very easy to clean. Although as in all cooking you have to be careful so that it lasts as long as possible and does not lose the brightness of the glass. It is easier to clean than a regular ceramic hob (in the ceramic hob due to the heat of the resistors tends to stick more the food that spills) and much more than a gas cooker.
- Advanced functions: Many induction cookers incorporate new technological advances that are not found in ceramic hobs or gas, such as oil temperature control, electric consumption control, memory functions, etc.