What is the difference between an induction cooker and an electric stove

Any housewife would like to cook on a modern and functional stove. The stores offer a huge selection of electric and induction cookers. In favor of which choice? Do kitchen appliances have something in common and what are the differences? And, most importantly - which unit is better prepared?

Comparison of electric and induction cookers

Induction and electric stoves work from the network - this is where their similarity ends. Induction devices are very economical in terms of electricity costs. The fact is that as soon as the dishes are removed from the surface of the stove, the electricity is automatically turned off, while for the electric stove there is no difference on the panel, something or not.

Induction cookers are safer to use:

1. They are not very hot.
2. The panel cools much faster.

That is why it is almost impossible to get burned during operation of the induction unit. This distinguishes induction models from electric ones, when working with which, care must be taken.

When comparing induction and electric ovens, one should not forget that for cooking food on an induction stove it is advisable to use specialized kitchen utensils that have certain characteristics and maximize the energy generated by magnetic fields.

Pros and cons of induction cooker

In European countries, induction kitchen appliances are widely popular. Meanwhile, in our country, the consumer treats devices of this type with caution. This is due to the fact that such products are surrounded by myths. How to figure out whether they correspond to the truth, how does the induction panel differ from traditional kitchen equipment?

IMPORTANT! The fact that induction panels are absolutely safe has been proven by repeated studies conducted continuously by manufacturers and independent experts. It has been suggested that these kitchen appliances emit a high electromagnetic field. Meanwhile, an ordinary home hairdryer generates fields hundreds of times more powerful.

Many consider it a drawback that only special utensils can be used to cook food on an induction panel. During cooking, the pan is heated, but not the panel itself. This approach minimizes the likelihood of injury and food burns. Many modern models are equipped with an additional safety system that does not allow you to start work until the appropriate dishes are placed on the panel surface - that is, made of ferromagnetic material.

What can be considered objective disadvantages of this technique? With an electric stove, everything is clear - the duration of the warm-up, low safety and so on. In comparison, an induction device can be considered an almost ideal cooktop, but there are some nuances:

1. Periodically conducted studies show its negative impact on other equipment. This is especially true when they are standing nearby.
   In addition, there are legends about the harm that a person receives during operation of an induction furnace. Meanwhile, it has been scientifically proven that there is no reasonable evidence for this.
2. The cost of these devices is significantly higher than the price of traditional stoves. But for those who value the functionality, safety and aesthetic appeal of kitchen appliances, such a question as price does not have much significance.
3. Another nuance - if the furnace has a single frequency generator that simultaneously serves several burners, then a decrease in power may occur when they are turned on simultaneously.
4. Quite often, during its use, a serious load comes on the electrical wiring and if it is old or unable to withstand the supplied load, then the operation of the induction furnace becomes dangerous.

Pros and Cons of an Electric Stove

Electric stoves are widely used in Russia. Their popularity is comparable to gas counterparts. In order to understand what is the difference between electric stoves and induction cookers, you first need to find out the advantages of the former.
The main plus of electrical devices is that they have a wide range of products, made in different colors and designs. That is why they can go up to any kitchen interior.

REFERENCE! The surfaces of electrical devices are designed so that they do not require complicated maintenance and for their cleaning it is enough to use ordinary dishwashing detergents, which can be found in any kitchen.

Like almost any equipment, models of this class have disadvantages:

• slabs of this class do not have a deflection, that is, when it hits the surface, the liquid will spread, which will cause some troubles during cleaning - especially if it is carried out after a lapse of time;
• dependence on the availability of electricity - when it is turned off, households may be left without lunch;
• the use of these panels is limited by the weight that they can withstand, in addition, for normal operation, it is necessary to use kitchen utensils comparable to the useful area of ​​the panel.

What to consider when choosing a stove

The modern market offers consumers a wide range of such equipment. And a completely understandable question arises - is there an algorithm that allows you to choose a plate that is suitable for all parameters. In fact, everything is quite simple. To select a plate, you need to answer the following questions:

1. What size plate do you need?
2. What should be made of the surface material of the plate?
3. Which control method is preferable?
4. Types of burners?
5. Oven and its features?
6. What features and options are needed?
7. What power is needed?

After answering the questions, you can go to the store and consider the proposed options for the plates.