An induction hob is an electric hob with a glass-ceramic hob equipped with induction burners.
A new high-tech, highly efficient product—induction cooktops—has appeared on the Ukrainian professional kitchen equipment market. What are the advantages and disadvantages of induction cooktops, what does the market offer Ukrainian consumers, and what criteria should restaurateurs consider when choosing this type of equipment? We'll try to answer these questions.
Advantages of technology.
An induction cooktop is an electric cooktop with a glass-ceramic hob equipped with induction burners. It differs from all other types of cooktops in the way heat is generated. In electric cooktops, heating occurs in stages: the heating elements transfer heat to the surface of the burner, which then heats the bottom of the cookware, and from there, the heat is transferred to the food. Induction cooktops skip the step of transferring heat from the hot surface of the burner to the cookware.
An induction cooktop operates by harnessing magnetic energy. In this case, a copper coil and high-frequency electric current generate heat directly in the cookware's base, which then heats the food. This means it's not the cooktop itself that heats up, but the pot or pan itself.
The surface of an induction cooktop typically heats up to no more than 60°C (140°F) and cools down in just 6 minutes after being turned off. This is because the cooktop is heated solely by the hot cookware. By comparison, a gas cooktop, at the same temperature, cools down in 24 minutes, while an electric cooktop takes almost 50 minutes. This is an advantage in the kitchen, as the surrounding air is virtually unheated. This is especially noticeable if the kitchen is fully equipped with induction equipment. In this case, we use other air conditioning options, requiring a less powerful ventilation system. An induction cooktop creates a different microclimate in the kitchen, allowing cooks to work in a more comfortable environment. Induction burners have a wide power range—from 500 to 3500 watts. This power can be smoothly adjusted using numerous settings. At minimum power, you can simmer food as if it were simmering, while at maximum power, water in a pot boils faster than on a gas stove.
Induction cooktops combine the advantages of other cooking equipment: they can provide extremely precise heating—down to the degree—which is an advantage of electric cooktops, while any temperature change occurs instantly, like on a gas cooktop. In terms of cooking speed, an induction cooktop is comparable to gas burners and approaches that of microwave ovens. Water boils significantly faster on an induction cooktop than on any other type, including gas (1.5 liters of water can be boiled in 3.2 minutes, compared to 14 minutes on a standard electric cooktop).
Induction cooker - saves time and money!
One of the main advantages of an induction cooktop is its energy efficiency. Due to its cooking technology, induction cooktops save not only time but also energy. They consume several times less energy than other cooktops. This is because the heating mode is adjusted based on the pan's configuration, allowing for the optimal setting to ensure minimal energy consumption. This means the cooktop automatically adjusts to the pan's diameter and heats only the required surface area. The cooktop will not start without a pan on it. Furthermore, if the pan or frying pan is empty, the cooktop will also not turn on. A special sensor prevents heating of items smaller than 12 cm in diameter. Therefore, if a spoon, fork, or knife is accidentally left on the cooktop, they will not heat up, preventing burns.
Undoubtedly, the positive aspect of cooking on an induction cooktop is that there's no smoke or fumes. Food accidentally spilled on the glass-ceramic surface doesn't burn, as the burner itself doesn't heat up. Furthermore, induction cooktops are safe—there are no open flames, hot burners, or mechanical parts, reducing the risk of burns and fires. To ensure mechanical safety, the cooktop's corners are rounded. This type of cooktop is easier to maintain: its completely smooth surface leaves no room for dirt to accumulate. And since it barely heats up, maintenance is as simple as periodically wiping the surface with a damp cloth.
Although an induction cooktop can successfully replace not only electric but also gas cooktops, it does have certain drawbacks. Only special cookware with a ferromagnetic alloy base can be heated on an induction cooktop. These include stainless steel, aluminum with a ferromagnetic base, and cast iron. However, cookware made of copper, brass, aluminum, heat-resistant glass, and other non-magnetic materials is unsuitable for this type of cooktop. Typically, induction-compatible utensils are marked with a special icon.
