Are you curious about the main differences between a standard glass-ceramic cooktop and a more modern induction cooktop? What cookware can’t be used on induction cooktops? Which type of cooktop consumes less electricity, and which offers a better price?
When purchasing a new flat cooktop stove or choosing a built-in flat cooktop for cooking, you’ll have two primary options: a standard glass-ceramic cooktop or a more modern induction cooktop. While they may look similar, their operating principles are entirely different. Consequently, there are some distinctions in their usage.
How Standard Glass-Ceramic Cooktops Work
The operation of a glass-ceramic cooktop is straightforward – beneath the glass cooktop with delineated rings are heating elements that heat food in the pot. Glass-ceramic cooktops offer advantages over traditional metal rings, such as lower energy consumption and a modern kitchen look.
Additionally, the completely flat glass-ceramic surface is easier to clean, making maintenance simpler, especially if there are spills.
How Induction Cooktops Work
On the other hand, induction cooktops may look similar to glass-ceramic, but they operate differently. Instead of traditional electric heaters under the flat glass-ceramic surface, induction cooktops use electromagnets. These create a magnetic field that heats the metal bottom of pots through magnetic induction.
This method provides numerous advantages and some differences from traditional heating surfaces, so some adjustments may be necessary. The primary benefit of induction cooktops is lower energy consumption. The transfer of energy through magnetic means and the transformation of magnetic energy directly to the pot’s bottom into heat leads to less energy wastage.
Advantages of Induction Cooktops
This means that food can be prepared with significantly less energy. Studies even show that water in a pot on an induction cooktop will boil twice as quickly as on a standard glass-ceramic cooktop. This not only saves time but also reduces energy consumption.
Additionally, because the heat is generated directly from the pot’s metal bottom, the cooktop remains cool to the touch even when the cooktop is on. Heat begins only when a pot is placed on the burner.
However, after cooking, the glass surface may remain warm for a while due to contact with the hot pot bottom, but the induction cooktop cools down faster than traditional cooktops.
Are There Disadvantages of Induction Cooktops?
This working principle requires certain adjustments. For instance, you can no longer use the cooktop to light a cigarette when you’ve forgotten your lighter. Joking aside, the induction working principle means the cooktop won’t work with all cookware. Copper pots, aluminum pans, and glass dishes won’t allow heat generation.
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If you’re unsure whether a pot can be used on an induction surface, check if a magnet sticks to the bottom of the pot. If it does, it will work on an induction cooktop.
You can verify this by checking the label. Similar to how a symbol depicting a glass and fork indicates whether a dish is dishwasher safe, today’s cookware is marked with a coil of electromagnet symbols, indicating compatibility with induction cooktops.
Finally, note that induction cooktops are generally more expensive than standard glass-ceramic cooktops. However, considering the device is meant for long-term use, it should pay off in terms of lower energy consumption throughout its lifespan.
Photo Credits: Whirlpool, Candy, Robam