Induction cooker vs Ceramic cooker?

suki1964

schiff wrote: »

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!

Is that possibly not just the design of your hob?

Mines very different as three of the rings are multi sized, one of them having a boost control as does the other large ring

matelodave

How hard can it be to use a back ring - I'd guess that you'd have to if you were using 3 or 4 so it's not really difficult if you only need to use two even if they were one behind the other.

Ours has four rings, two large and two small, diagonally opposite so it's easy to use either two big rings, two small rings or one of each. The two large ones have a boost facility which we've never actually used.

Likewise it doesn't really care what size of pan is on it so we can use a small pan on a big ring or a big pan on a small one.

Cardew

schiff wrote: »

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!

Where did you get the information that with induction pans must fit the rings?

Place a large pan(say 12 inches) on a small induction ring(say 9 inches) and it will only directly heat the 9 inch area of the pan. Obviously heat will transfer to the rest of the pan by conduction.

Place a small pan on a large induction ring and it will only heat the bottom of that saucepan. It is in this situation that induction has yet another advantage over ceramic, as the area outside the pan base will be producing 'waste' heat' with ceramic.

Edit posts crossed - great minds etc!!

schiff

I have obviously wondered if there is a fault with the hob or with the pans (unlikely as I have a variety), but sadly - so far - done nothing about it. The small ring is at the back on the right, the two medium sized rings back left and front left and the largest ring (which I don't use much) is front right.

If I place a pan on the 'wrong' ring, swipe the control to switch it on, the light blinks and the ring doesn't switch on. So as I said small pans one ring.

I will arrange a visit!

TY for the comments

Londoner_1

My opinions:

As an Indian, we cook alot of curries and rice dishes and the food really needs to be cooked properly, with induction we get mixed results works with lots of attention needed when using induction, as we found heat is not even, rice is sometimes raw at the top but burnt at the bottom.

With ceramic hob its not a problem, all types of food comes out fine properly cooked.

Conclusion:

Induction is fine for European/UK food or food that is lightly cooked, not for proper indian food.

Cardew

Londoner_1 wrote: »

My opinions:

As an Indian, we cook alot of curries and rice dishes and the food really needs to be cooked properly, with induction we get mixed results works with lots of attention needed when using induction, as we found heat is not even, rice is sometimes raw at the top but burnt at the bottom.

With ceramic hob its not a problem, all types of food comes out fine properly cooked.

Conclusion:

Induction is fine for European/UK food or food that is lightly cooked, not for proper indian food.

Without sounding(I hope) like a salesman for induction hotplates, I have never seen that opinion expressed in any article or advice on cookers.

Indeed I cannot see the logic behind your statement. When any cooking vessel placed on a ceramic hotplate the 'ring' itself gets hot and transfers that heat by conduction to the bottom of that cooking vessel, which in turn warms the food.

The only difference between an induction hotplate is that the bottom of the cooking vessel is heated directly without the hotplate itself getting hot.

If you put a pan full of rice on any hotplate -gas/electric/solid fuel or induction - with the heat turned up too high, the bottom will burn. Why should it be any different with induction?

Indeed this article from an Indian cooking website(Glen India) flatly contradicts your opinion:

https://www.glenindia.com/uploads/media/press_releases/Induction2Cooker.pdf

Induction Cookers from Glen Glen is a company which has always thrived to make the cooking experience a true pleasure for the Indian woman. The new range of Glen Induction Cookers is a step in that direction. These smart new cooking devices introduce you to a new form of cooking.

The Induction Advantages A powerful cooking medium, just like or even better than gas, which is till today known as the most powerful cooking medium. Instant & precise heat control, unlike electric cooking where the elements take time to heat and cool, resulting in lack of proper control on the dishes being cooked. No heat wastage as the energy is supplied directly to the cooking vessel unlike gas or conventional electric cookers where they end up heating your kitchen and you, instead of heating up the food. Cooler Kitchens With practically no heat dissipated in the kitchen environment your kitchen becomes truly cool. Cleaner Kitchens Burning gas produces vapours that condense on the kitchen surfaces. High Safety No open flames, no fire hazards, no gas leakages. The glass top stays cool that means no burnt fingers or hands.

This expresses the same view - as do loads of other Indian websites:

https://medium.com/@ReportsonIndia/induction-cooktop-electric-cooker-market-in-india-ad3c97ba578b#.1me642nyv

Mr.Generous

just found this ...

According to a technical document of 2001 by U.S. Department of Energy (DOE), the efficiency of energy transfer for an induction cooker is 84%, versus 74% for a smooth-top non-induction electrical unit, for an approximate 12% saving in energy for the same amount of heat transfer

suki1964

I cook a lot of Indian food, I eat more rice then I would spuds, and I've never had any problems at all

I even manage to use my wok when cooking Chinese , and it's not a flat bottomed one

Richie-from-the-Boro

Londoner_1 wrote: »

My opinions:

As an Indian, we cook alot of curries and rice dishes and the food really needs to be cooked properly, with induction we get mixed results works with lots of attention needed when using induction, as we found heat is not even, rice is sometimes raw at the top but burnt at the bottom.

With ceramic hob its not a problem, all types of food comes out fine properly cooked.

Conclusion:

Induction is fine for European/UK food or food that is lightly cooked, not for proper indian food.

Conduction, convection or radiation. The issues you raise suggest primarily either poor cooking skills or poor panware. I'm not suggesting everyone buys Fissler panware but there are many pans that might scrape through as 'induction' but are rubbish pound shop quality at heat transfer. You get out what you put in - best of luck !

Jonesya

If you want efficiency and money saving - forget electric, go for gas.

3p/kwh for gas vs. 10+p for electric - 3-4X the cost for going electric.

Plus that cost difference could increase further in coming years if things like peak-time pricing of electricity gets introduced.