Induction hob - the 10 most important advantages and disadvantages
- How does induction technology work "> Advantages of induction hobs
- Low energy consumption
- speed
- Change of temperature
- Comfort and safety
- Less burning
- Shapes and cooking surfaces
- Disadvantages of induction
- High acquisition costs
- health hazard
- Unsuitable pots
- Cost of cookware
- background noise
- Prices of induction devices
- Conclusion
The induction hob is currently considered the ultimate in technology and innovation. Compared to conventional hobs, induction technology offers some unbeatable advantages. But these are also accompanied by annoying disadvantages. We will therefore show you the most important advantages and disadvantages. So you can decide for yourself and your family what you expect in induction.
Induction hobs generate a magnetic field with the induction coils. This magnetic field heats certain cookware, which also has to be magnetic. So the simplified explanation for the feat that performs the solenoid. But this is also a disadvantage that arises in induction hobs. Not every cookware can be used. For example, while heat-resistant glass can be used on all types of stoves, it simply lacks the magnetic ground that makes contact with the induction coil. In summary, we show the other advantages and disadvantages of the induction fields.
How does induction technology work?
Even if the induction device does not differ visually from a conventional ceramic field, the mode of action is completely different. Here is not the Ceran glass plate heated, but only the bottom of the cookware. This is done by a magnetic alternating field, which is generated under the glass ceramic plate of a coil, which is traversed by high-frequency current. The converter generates a current frequency between 20 and 100 kHz.
Since the glass-ceramic contains no iron, it can not heat up when the current flows through it. In a conductive pot bottom, however, the current is immediately converted into heat. For example, while induction heating may work on some pots that are initially inappropriate, simply because the metal conducts a little. Pots made of copper are an example of this. But optimal and loss-free is not. The optimum pots for cooking with induction stoves are made of ferromagnetic metal and must have been coated with at least a stainless iron alloy.
The ferromagnetic material bundles the alternating magnetic field generated by the current directly in the bottom of the pot. This achieves the direct and rapid effect of the induction technique. However, this also causes some of the disadvantages of induction technology. If cookware is used that is not sufficiently magnetic, the magnetic field in the bottom of the pot is not sufficiently bundled and thereby spread in the room. The consequence is a poor electromagnetic environmental compatibility. Thus, a faulty magnetic field can disturb other electrical devices or even damage sensitive electronics.
Advantages of induction hobs
The induction technique brings many advantages in cooking, but usually require a complete change of habits. So much of the existing cookware with the new technology is no longer usable. Convincing, however, is the time savings when cooking with the induction technology.
Low energy consumption
Induction hobs are particularly favorable in terms of power consumption, because the preheating of the stove completely eliminated. According to studies, the induction field needs about one third less electricity. In addition, there are no or very little loss in the transfer of heat, since not only a stove or a ceramic hob must be heated. In addition, the pot is not heated from the outside, but from the inner core of the soil.
speed
No cooking technique is faster than induction technology. This is again due to the direct transmission of the magnetic current field. Even gas can not heat a pot as fast as the induction coils can because they only hit the bottom of the pot irregularly from the outside. The induction, however, takes place directly in the bottom of the pot.
Change of temperature
Induction is also unbeatably fast when changing the temperature. Immediately after changing the setting on the induction hob, the change also occurs in your pot. This also happens inside the bottom of the pan and not in the cooking plate.
Comfort and safety
Since the hob remains cold, cooking with induction technology is safer, especially in households with smaller children. The hotplate is heated only by a prolonged cooking process by the waste heat of the pot, but never heats up to the same extent as a conventional plate would do. It is heated by the magnetic field by the induction only the pot, but not the hotplate itself.
Less burning
Due to the fast exact temperature changes in an induction hob, the food burns less and proper burn-in takes place almost not at all. Induction makes it even easier to clean the cookware. 
Shapes and cooking surfaces
Similar to a ceramic hob different hob shapes with many extensions are possible. Connectable outer rings or oval hobs are easy to implement. Large roasting dishes are heated by these possibilities not only in the middle, but over the entire floor area.
Disadvantages of induction
Of course, such an innovative technology also has significant disadvantages that many users are unacceptable. 
High acquisition costs
Complete hobs with induction coils are sometimes twice as expensive as a comparable ceramic hob. Even single hobs with induction are about one third more expensive than single electric hobs. By saving electricity, these costs can hardly be saved in a reasonable period of time.
health hazard
Scientists still do not fully agree on whether the magnetic fields generated by the induction technique are not harmful. Therefore, people with pacemakers are actually advised not to use an induction hob. Even pregnant women should cautiously deal with the magnetic field of the induction hob. The scientists advise to always use cooking pots or pans that completely cover the magnetic field of the plate.
Unsuitable pots
The better induction cookers are able to detect when the pot on the cooking surface is not suitable. You then switch off the magnetic field automatically. Even if the pot is too small for the surface, the automatic action is effective in these herds. Cheap models can not do that and keep distributing their electrical energy fields. In addition, some induction plates are deceived by metallic objects which are then heated by the magnetic field.
Cost of cookware
High quality pots and pans are not cheap anyway. What is annoying with the induction technology, however, is that no pots made of glass or ceramic can be used. Many good stainless steel pots can not be used directly on the induction hob. In part, this problem can be solved by an additional magnetic metal plate placed between the two components. However, the advantages of the technology are not given, because here again the metal plate is heated, which heats the pot. 
background noise
Most induction hobs have at least one powerful fan built in. This ensures an unpleasant noise around the stove. At the same time, the operation of the electric coils causes slight chirping sounds or hum. In addition, since these noises are somewhat uneven and inharmonious, the noise nuisance is not mitigated by a habituation effect. Many pets are very responsive to the sounds even when people are not aware of them. If the dog whines or whimpers suddenly, you know that it can lie on the induction field.
Prices of induction devices
The acquisition costs for the modern induction devices are more expensive in every sector than comparable devices without induction technology. 
- favorable version - induction hob with oven as a standalone unit
- from about 500.00 euros
- better version with different extras - induction hob with oven as a standalone unit
- from about 800, 00 Euro
- exclusive version with many extras (also in the oven) - induction hob with oven as a stand-alone appliance
- from about 1.000, 00 Euro
- Built-in hob with four cutters - one field expandable
- from about 400.00 euros
- Single hotplate with induction technology - free-standing
- from about 40, 00 Euro
- Magnetic saucer for pots / at the same time useful as an examiner for pugeability
- about 15, 00 Euro
Conclusion
Whether an induction cooker is something for you can be decided relatively easily by a cost calculation. Cooking only occasionally on the stove, it will be worthwhile in the next few years, not to switch to the innovative induction technology.
However, cook at least once a day on several of the hotplates for your family, not only save electricity, but also a lot of your precious time. You will be able to save half of your time on the stove. That should be worth a lot to you, because the higher initial costs for the induction cooker and the many new pots will get you back by the power savings only after a long time. However, it remains questionable whether the induction hob will last as many years as needed to achieve the savings.
Tips for quick readers
- advantages
- faster cooking with magnetic technology
- Temperature setting reacts faster
- Hotplate itself does not get hot
- lower power consumption with induction
- many extras and expandable hobs possible
- disadvantage
- significantly higher acquisition costs
- only certain pots and pans suitable
- suitable cookware can be checked with magnets
- older cookware often not suitable
- Pots for induction cookers also more expensive
- Fan in the stove causes strong noise
- Consequences for health due to magnetic fields not clarified
