Induction cooker vs Ceramic cooker?

nomaddjs

Hi,

I am picking out a freestanding cooker (with oven) and trying to decide between induction and ceramic. Ceramic seems to be 2x cheaper, but how much more energy efficient are the induction hobs? What would be the average annual saving if any?

Are there any other considerations to take into account beside the type of pans? Standby consumption, installation, etc?

firefox1956

Induction hobs are very instantly controlable like a gas hob.
I would say that ceramic hobs are outdated ??
I have gas & induction hobs.
HTH

matelodave

We've had gas, ceramic, halogen and now induction and in my opinion (an my wife's) induction is far and away the best.

We've had ours for six years and it still looks like new as food just doesn't burn onto it. All the heat is within the pan and not coming up through the hob.

It's hard to quantify how more efficient it may be, but it's not heating the surrounding air and it's very fast, and controllable much faster response than all the electric cookers that we've previous has and as controllable as gas. It boils water as fast as the electric kettle.

The only drawback is that you need compatible pots and pans with a steel layer in the base. They are perfect for cast iron - Le Crueset. We have stainless pans with layered bases and they are excellent.

Cardew

As above, it's a no contest! Induction wins hands down.

suki1964

Induction all the way

Best bit about induction is the timing facility. I've not used my slow cooker since I've had the induction

smjxm09

We have had our induction hob now for around 5 years and there is no going back.

Note that if a magnet does not stick to the bottom of your pots and pans then they will have to be replaced.

Mr.Generous

anyone know the energy efficiency v's ceramic?

matelodave

Have a look here, it suggest that an induction hob is more efficient than other forms of surface heater although it's not actually clear by how much https://en.wikipedia.org/wiki/Induction_cooking

Another benefit of an induction hob is that it stops heating when a pan is removed, unlike any other form of hob. This has both energy saving and safety implications as it will not continue heating if there is no pot on top

Cardew

Mr.Generous wrote: »

anyone know the energy efficiency v's ceramic?

It is impossible to calculate as it depends what you cook, for how long and how often.

Obviously induction will be cheaper, but by how much????

However the other advantages, listed above, make induction a no brainer. Having had ceramic cookers for years, I hated the chore of cleaning the burnt on 'rings' where food had spilled. Our 6 year old induction hob is as pristine now as it was new, and only needs a wipe over to keep it that way.

consumers_revenge

If my wife said its me or the induction hob I hope she has a nice life..

schiff

My problem with induction is the fact that the pans have to fit the ring. The smallest ring - the one I use the most as I'm cooking etc for one - is at the back. If I want to use two small pans I'm faced with having to constantly switch them. And if exceptionally I'm using a medium size pan at the front and a small pan on the small ring, I'm reaching over the boiling pan at the front to stir what is in the pan on the small back ring.

I'm aware of the suggestion to use pans on the rings they fit but on ceramic you can juggle them easily. It doesn't apply on induction. Induction is fast and cleaner but I'm actually thinking of switching back!