The choice of a hob is one of those issues that both hap­py new­com­ers and just those whose old stove has fall­en into dis­re­pair have to decide. Today, the choice is usu­al­ly made between elec­tric and induc­tion hobs: gas stoves are also good in their own way, but many new build­ings now do not even have gas. And this choice, for all its inevitabil­i­ty, is not too obvi­ous. So which cook­er is bet­ter — elec­tric or induc­tion? ..
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I have long planned to write an arti­cle about the pros and cons of elec­tric and induc­tion hobs, but I want­ed to do it from a prac­ti­cal stand­point, which I now have every right to: for six years I have been cook­ing on an elec­tric stove, which I recent­ly replaced with a Pyra­mi­da IFEA 640 B induc­tion hob, and now I can talk about the advan­tages and dis­ad­van­tages of both solu­tions from my own expe­ri­ence.

What is better induction or electric hob: a complete analysis

Many new­com­ers instead of the old gas stove choose mod­ern mod­els of induc­tion or elec­tric stoves. This type of hobs is often installed after a major over­haul or fail­ure of an old kitchen stove. They are more than supe­ri­or to the usu­al gas stove mod­els, as they are much more effi­cient and more con­ve­nient to use. Also, in new build­ings, cen­tral gas sup­ply is not always pro­vid­ed, so peo­ple decide to get a stand-alone stove.

At the time of pur­chase, a log­i­cal ques­tion aris­es: which is bet­ter to choose? To dot all the “i”, you need to thor­ough­ly under­stand the prin­ci­ple of oper­a­tion of the induc­tion and elec­tric pan­els and the dif­fer­ence between them.

Features of induction surfaces

What are the fea­tures of induc­tion pan­els? The arti­cle men­tions that they have a neg­a­tive effect on oth­er kitchen appli­ances. In this regard, the ques­tion aris­es: are they harm­ful to the human body? The answer will fol­low pos­i­tive: the influ­ence, though small, but it is. There­fore, in order to min­i­mize the impact of the induc­tion pan­el, you must fol­low a few sim­ple rules:

  1. the fer­ro­mag­net­ic bot­tom of the pan must nec­es­sar­i­ly cov­er the entire area of ​​the burn­er;
  2. when the device is turned on, it is not rec­om­mend­ed to cling to it with your whole body;
  3. it is bet­ter to mix the dish with a wood­en object, not a met­al one.

In addi­tion, induc­tion has anoth­er sig­nif­i­cant dis­ad­van­tage com­pared to elec­tric — a rather loud noise dur­ing oper­a­tion. This is due to the fact that the fan is con­stant­ly run­ning to cool this equip­ment. With­out it, the oper­a­tion of the stove is impos­si­ble, because if it is not cooled down, it will over­heat and turn off.

induc­tion sur­face

How do hobs work?

Induc­tion and elec­tric stoves with a glass-ceram­ic pan­el, which are not much dif­fer­ent at first glance, work in com­plete­ly dif­fer­ent ways.

In an elec­tric stove, the ener­gy sup­plied by the resis­tor is con­vert­ed into heat. In oth­er words, the cur­rent first heats the hob itself, and only after that the ther­mal ener­gy is trans­ferred to the dish­es. This prin­ci­ple of oper­a­tion is typ­i­cal for both sim­pler mod­els and advanced ones made using Hi-Light tech­nol­o­gy.

Which is better induction or electric hob

In an induc­tion cook­er, a high-fre­quen­cy gen­er­a­tor placed under the burn­er cre­ates eddy cur­rents that are fed to the dish­es. All cook­ware for the induc­tion hob is a con­duc­torthanks to which ther­mal ener­gy is direct­ed to the pot or pan, bypass­ing the heat­ing of the sur­face itself.

Due to the rad­i­cal­ly dif­fer­ent prin­ci­ple of oper­a­tion, elec­tric and induc­tion cook­ers have their own pros and cons.

Which is better induction or electric hob


The elec­tric hob heats up to 500 degrees dur­ing oper­a­tion!

Of course, it would nev­er occur to any­one to touch the red cir­cle with their hands. How­ev­er, after turn­ing off, when the cir­cle goes out, do not for­get about the afore­men­tioned iner­tia.

This is where you can get a painful burn. There is no men­tion of chil­dren at all. These curi­ous crea­tures are sim­ply attract­ed by the “bright red sun” on the black sur­face.

And pets, hav­ing walked on the stove with their paws, can eas­i­ly turn it on in your absence (if you for­got to turn on the lock when you left).

There­fore, the safe­ty of elec­tri­cal pan­els, despite the absence of an open flame, is at a very low lev­el.

In induc­tion, even when the pow­er is on and the pan is removed from the sur­face, the automa­tion imme­di­ate­ly gives an error and turns off the stove after a while with­out your par­tic­i­pa­tion.

The sur­face remains cold even dur­ing cook­ing.

The only thing you can burn your­self on here is the dish­es.

Electric hob: all the pros and cons

The advan­tages of this vari­ety include the fol­low­ing indi­ca­tors:

  • plate mod­els are made in a vari­ety of col­ors, which allows you to cre­ate a har­mo­nious inte­ri­or design;
  • heat­ing occurs rel­a­tive­ly quick­ly and smooth­ly;
  • the air tem­per­a­ture in the room is main­tained due to the resid­ual ther­mal effect;
  • no grids required for dish­es;
  • con­ve­nient and easy clean­ing of the plate.

Neg­a­tive sides:

  • does not have a deflec­tion of the sur­face, due to its absence, spilled liq­uids spread every­where;
  • lim­it­ed load weight;
  • does not tol­er­ate the ingress of sub­stances that include sug­ar;
  • requires the use of dish­es with a suit­able bot­tom diam­e­ter and mate­r­i­al of man­u­fac­ture.

The nuances of the right choice

In order for you to be as sat­is­fied with the pur­chase as pos­si­ble and not regret it lat­er, you need to under­stand the nuances of choos­ing plates. Above, we already wrote that there are a lot of their vari­eties. Not all of them are suit­able for home use. More­over, if you want to feel the cost-effec­tive­ness of such pan­els, you need to deal with all their details.

When choos­ing an induc­tion hob, be sure to spec­i­fy which burn­ers are on it. The fact is that induc­tion pan­els are a kind of elec­tric ones, but with their own spe­cial prin­ci­ple of oper­a­tion. Out­ward­ly, all types of elec­tri­cal pan­els — induc­tion, rapid, spi­ral, tape, halo­gen — are sim­i­lar, but each has its own tech­nol­o­gy. They are easy to con­fuse.

On some mod­els, only one dish can be cooked. They do not have the abil­i­ty to cook sev­er­al at once. Do not for­get to clar­i­fy this nuance. If you take a stove for your home, then do not choose from too expen­sive ones. They tend to have very dif­fer­ent fea­tures that you won’t need. Such pan­els are designed for use in restau­rants and cafes. Induc­tion pan­els have the largest vari­ety on the mar­ket. In addi­tion to var­i­ous col­ors, you can also choose a shape: square, round, arcu­ate, six- or tri­an­gu­lar. And some stu­dios cre­ate pan­els accord­ing to indi­vid­ual draw­ings. If you do not plan to change the dish­es to those spe­cial­ly designed for this type of pan­els, then buy a spe­cial adapter disc.

There are already many dif­fer­ent brands on the mar­ket that offer induc­tion. But choose pan­els only from man­u­fac­tur­ers you trust. Do not be fooled by the low price of an unknown com­pa­ny. It is bet­ter to pay more mon­ey than to throw away the pur­chase after a month. A small fam­i­ly should look at small mod­els with two heat­ing zones. But if you have to cook a lot, then it is bet­ter to choose those that have many burn­ers. Remem­ber that some mod­els have a func­tion to increase the heat­ing zone. Thanks to it, large dish­es can be placed on the stove.

Be sure to mea­sure the para­me­ters of the place where you plan to put the pur­chase. This is nec­es­sary so that there are no gaps between the pan­el and oth­er sur­faces. They are quite large, so they need quite a lot of space. If this is just a hob, then it can­not be placed above the oven.

See if the select­ed mod­el has a resid­ual heat indi­ca­tor. It is con­ve­nient in that you will know exact­ly how long to wait until the dish­es are ful­ly heat­ed.

Check pan­el qual­i­ty. Tap on her. It must be dense and durable. Study it care­ful­ly. If there are scratch­es on it even before pur­chase, it is bet­ter to leave it in the store. Below we will intro­duce you to the pros and cons of an induc­tion cook­er.

Advantages and disadvantages of the induction cooker

In recent years, this type of hob has received a resound­ing suc­cess. Despite this, it has both advan­tages and dis­ad­van­tages.

This is use­ful! Induc­tion mod­els at low prices

Its pos­i­tive char­ac­ter­is­tics include the fol­low­ing indi­ca­tors:

  • in oper­a­tion it is rec­og­nized as the safest mod­el, since the dish­es and their con­tents are heat­ed, and not the work sur­face;
  • a vari­ety of dish­es are suit­able, includ­ing alu­minum and enam­el;
  • many mod­els are equipped with an addi­tion­al secu­ri­ty sys­tem that excludes the inclu­sion of burn­ers when there are no dish­es on the stove;
  • sig­nif­i­cant reduc­tion in ener­gy con­sump­tion.

The neg­a­tive qual­i­ties of the induc­tion cook­er include the fol­low­ing char­ac­ter­is­tics:

  • requires prop­er instal­la­tion, it is for­bid­den to put it above the dish­wash­er or wash­ing machine, oven;
  • you can not use dish­es that are not amenable to mag­ne­ti­za­tion, that is, that do not have neg­a­tive fer­ro­mag­net­ic prop­er­ties;
  • labor-inten­sive care, since it requires the use of spe­cial deter­gents that are removed from the sur­face with a tow­el;
  • does not tol­er­ate the ingress of sub­stances and liq­uids with sug­ar.

Which is better induction or electric hob

Comparative characteristics

To fig­ure out which pan­el is bet­ter and how they dif­fer, con­sid­er a table that com­pares devices.

Char­ac­ter­is­tics Elec­tric stove Induc­tion cook­er
Heat­ing rate The dish­es heat up in a cou­ple of min­utes. Heat­ing up in a few sec­onds
Table­ware Uten­sils of var­i­ous shapes are used Cook­ware with fer­ro­mag­net­ic prop­er­ties and a smooth bot­tom is used
Con­trol There are both touch and mechan­i­cal con­trol Touch adjust­ment
Safe­ty There is a small chance of get­ting burned The device is safe, but not rec­om­mend­ed for use by peo­ple with pace­mak­ers.
Ener­gy sav­ing Increased elec­tric­i­ty con­sump­tion Low pow­er con­sump­tion
cleans­ing Con­t­a­m­i­nants are eas­i­ly removed Remov­ing stains with a soft sponge
Noise Low noise Qui­et buzz

Choosing the right dishes

The elec­tric stove is com­pat­i­ble with cook­ing uten­sils made of a vari­ety of mate­ri­als. Uni­form heat­ing direct­ly depends on the size and den­si­ty of the mate­r­i­alfrom which the dish­es are made. In order for the hob to ful­ly cope with the task, it is nec­es­sary to choose pots and pans with a flat thick bot­tom.

Impor­tant! It is not rec­om­mend­ed to use thin-walled dish­es, which are more sus­cep­ti­ble to defor­ma­tion dur­ing peri­od­ic tem­per­a­ture changes. The size of the cook­ware must match the diam­e­ter of the burn­ers. If the pan is small­er than the burn­er, then there is a con­stant loss of heat ener­gy.

If duck­lings, grill pans and oth­er dish­es with an asym­met­ric shape are often used, then you should choose an elec­tric pan­el mod­el with elon­gat­ed oval burn­ers or burn­ers with sev­er­al cir­cuits.

In this mat­ter, the induc­tion hob is more whim­si­cal than the elec­tric one. Despite the fact that absolute­ly any diam­e­ter of dish­es is suit­able, the main cri­te­ri­on is the pres­ence of fer­ro­mag­net­ic prop­er­ties in the mate­r­i­al of man­u­fac­ture. When pur­chas­ing a new stove, do not rush to com­plete­ly update the kitchen uten­sils. You can buy spe­cial cook­ware for induc­tion ovens, and you can also use old enam­el and cast iron pans, as they are prone to “mag­net­ism”.

There is an alter­na­tive way to use the induc­tion sur­face, which requires a mag­net­ic disk adapter. With its help, ther­mal ener­gy is direct­ed to the bot­tom of the dish­es, so you can not buy kitchen uten­sils with a mag­net­ic bot­tom. It seems that you saved the fam­i­ly bud­get, but in fact it is not. Using a mag­net­ic disk adapter the induc­tion fur­nace starts to work on the prin­ci­ple of elec­tric, which leads to a sig­nif­i­cant con­sump­tion of elec­tric­i­ty.

Which is better induction or electric hob

Heating rate

Metic­u­lous users, in order to find out which stove heats up faster, car­ried out real mea­sure­ments. For this, two pots of the same type were tak­en with the same tem­per­a­ture of the water and the walls of the case.

Next, it was nec­es­sary to find out which stove will boil water faster? Induc­tion has always coped with this task sev­er­al times faster than a sim­ple elec­tric one.

This is again explained by the exclu­sion of an extra inter­me­di­ary from the process. Every­thing is ele­men­tary.

Few­er ele­ments in heat trans­fer, faster heat­ing. Is it always con­ve­nient? It turns out that it does­n’t.

For exam­ple, when heat­ing some­thing liq­uid with sol­id pieces, the liq­uid will boil quick­ly, but these very pieces will not warm up imme­di­ate­ly. With such food, it is bet­ter to ini­tial­ly set the pow­er a lit­tle less.

By the way, man­u­fac­tur­ers of cheap induc­tions often deceive their cus­tomers. A burn­er cir­cle of the same size is drawn on the sur­face, but in fact there is an induc­tor coil of a much small­er diam­e­ter inside.

Hence the low­er heat­ing rate and greater over­heat­ing of the cen­tral zone. As a result, all the food that gets into the cen­ter of the pan will burn, and vice ver­sa along the edges.

How to find out at home with­out dis­as­sem­bling the pan­el? Ele­men­tary. Put a fry­ing pan much larg­er than the drawn cir­cle on the stove, pour water into it and turn it on to the max­i­mum.

After a minute, you will see the real diam­e­ter of the heat­ing zone by the formed bub­bles.

Each house­wife in such a sim­ple way can find out how good and high-qual­i­ty the induc­tion pan­el was sold to her. Remem­ber that a small induc­tor on a large pot grad­u­al­ly leads to uneven heat­ing and defor­ma­tion of the bot­tom.

Ease of use

When using an elec­tric hob, you will need a huge amount of patience. This is what will help to pre­pare food with­out nerves and put up with slow heat­ing or cool­ing dish­es. If the burn­er of the elec­tric stove heats up instant­ly, then the dish­es grad­u­al­ly gain and drop the tem­per­a­ture. To slow down the “fire”, you will need to go through the stages of a grad­ual decrease in tem­per­a­ture.

The induc­tion sur­face is much more con­ve­nient in this mat­ter. She is instant­ly heats the dish­es and quick­ly resets the set tem­per­a­ture.

In care, both mod­els require the use of a sep­a­rate sponge and deter­gents designed for clean­ing glass-ceram­ic sur­faces.

Harmful radiation

Many house­wives are fright­ened by the harm­ful elec­tro­mag­net­ic radi­a­tion that all induc­tion cook­ers have.

Radi­a­tion is def­i­nite­ly there. How­ev­er, it does not have a harm­ful effect on you, even if you put your head on the stove itself. You are not a cyborg with iron brains to cre­ate eddy cur­rents.

Dur­ing nor­mal use of the pan­el, when you cook food at a dis­tance of 20–30 cm from its sur­face, there is also no neg­a­tive effect.

At a dis­tance of up to 10 cm from the plate, the inten­si­ty of the elec­tro­mag­net­ic field is about 140 volts / meter. At a dis­tance of up to 0.5 m, it drops to 15 V / m. And here are the accept­able val­ues ​​of this indi­ca­tor:

Some mis­tak­en­ly com­pare induc­tion cook­ers with a microwave. But there are com­plete­ly dif­fer­ent fre­quen­cies. The microwave has microwaves (super high fre­quen­cies) that cause the water mol­e­cules to res­onate. From their fric­tion, water boils. And our body, includ­ing the brain, just con­sists of water.

How­ev­er, we still use microwave ovens. Induc­tion cook­ers are much safer in this regard.

do I need to pull out the charger from the phone and smartphone from the socket

Mea­sure­ments were even tak­en and it turned out that the elec­tric mag­net­ic field near the stove is ten times less than near the elec­tric hair dry­er, with which you reg­u­lar­ly dry your hair and bring it direct­ly to your head.

How­ev­er, peo­ple who wear spe­cial pace­mak­ers need to be very care­ful.

The elec­tro­mag­net­ic field of the plate under cer­tain con­di­tions is quite capa­ble of dam­ag­ing such a device. There­fore, in order not to take risks, the instruc­tions usu­al­ly pre­scribe that peo­ple with such dis­eases should be at least 30 cm from the sur­face of the pan­el.

But this is a stan­dard rein­sur­ance of man­u­fac­tur­ers of such equip­ment. Sep­a­rate instruc­tions for microwave ovens in the Unit­ed States even state that wet cats should not be dried in them.

Also, do not for­get about bank cards and mag­net­ic pass­es. They should not be brought too close to the stove dur­ing cook­ing, they can become demag­ne­tized.

Noise level

Accord­ing to this indi­ca­tor, the induc­tion fur­nace pass­es the lau­rels of the win­ner to the elec­tric one. The lat­ter is absolute­ly silent in oper­a­tion, and the for­mer con­stant­ly shows signs of “life”. She is makes var­i­ous sounds, crack­les every time the radi­a­tor of the tran­sis­tor and the fan hid­den from the eyes are turned onrespon­si­ble for cool­ing the coil.

The result­ing noise is not par­tic­u­lar­ly annoy­ing, and over time, stove users do not notice sounds and com­plete­ly get used to the “induc­tion” mode of oper­a­tion.

Which is better induction or electric hob

How safe are household appliances?

Unlike the usu­al elec­tric stoves, mod­ern mod­els are safer to use. Com­par­ing elec­tric and induc­tion hobs, we can say that the for­mer are sig­nif­i­cant­ly infe­ri­or to the lat­ter in terms of safe­ty. In addi­tion to the fact that the induc­tion cook­er does not heat up its sur­face, it does not require increased vig­i­lance while cook­ing, as it hap­pens when work­ing with an elec­tric one.

Also pro­duced mod­els of hobs (both induc­tion and elec­tric) have addi­tion­al func­tions:

  • child pro­tec­tion and con­trol lock;
  • over­heat pro­tec­tion;
  • resid­ual heat indi­ca­tor;
  • auto pow­er off;
  • dish recog­ni­tion sen­sor.

What is better to choose?

Name induc­tion Elec­tri­cal
Con­sump­tion heat­ing coils elec­tric­i­ty
effi­cien­cy 90% 60–70%
Spe­cial table­ware Yes No
Safe­ty for every­day use Yes Yes
Heat­ing rate fast slow
Instal­la­tion inde­pen­dent inde­pen­dent
Stove Care addi­tion­al funds required stan­dard
Sur­face mate­r­i­al glass ceram­ic, tem­pered glass glass ceram­ic, enam­el
Price high there are mod­els avail­able
Child lock there is No
Con­trol dis­play, mechan­i­cal or push­but­ton switch­es elec­tron­ic or mechan­i­cal turn sig­nals

In pursuit of savings

When buy­ing a hob, it is impor­tant not only to look at the cost of the mod­el, but also to cal­cu­late how much its oper­a­tion will cost. From the above advan­tages, the con­clu­sion sug­gests itself: an induc­tion fur­nace con­sumes elec­tric­i­ty more eco­nom­i­cal­ly, so its oper­a­tion is much cheap­er. But at the same time the price of the new “induc­tion” is high­er than the elec­tric stove.

Also worth con­sid­er­ing the cost of buy­ing new cook­wareif there is no hob suit­able for the burn­ers.

How to choose the right model

Before buy­ing, it may be dif­fi­cult to choose a hob. How to choose? Which one to buy? You can refer to reviews of dif­fer­ent mod­els or make a pur­chase, pay­ing atten­tion to the fol­low­ing char­ac­ter­is­tics:

  1. Man­u­fac­tur­ing firm. The more famous the man­u­fac­tur­er, the greater the chance to pur­chase a qual­i­ty prod­uct.
  2. Ener­gy effi­cien­cy class. The high­er it is, the more eco­nom­i­cal­ly the stove works. The best option is A+.
  3. Num­ber of tem­per­a­ture modes. The more of them, the eas­i­er it is to set the most suit­able tem­per­a­ture for a par­tic­u­lar dish.
  4. Sur­face. Focus on aes­thet­ic sen­sa­tions to choose a design suit­able for the inte­ri­or of the kitchen.
  5. Burn­er sizes. If the cook­ware for induc­tion is pur­chased in advance or the kitchen already has suit­able pots, it will not be super­flu­ous to choose a sur­face whose burn­ers are the same size as the bot­tom of the exist­ing cook­ware.
  6. Num­ber of burn­ers. Every­one has their own needs. If one per­son is enough for one per­son, then four may not be enough for a large fam­i­ly. For such cas­es, there are pan­els with a con­tin­u­ous heat­ing zone instead of burn­ers. You can put as many pots as you can fit.

Disadvantages and advantages of induction cookers

Induction cooker or electric: reviews on the forums

We have looked at a lot of reviews on var­i­ous forums and would like to share some of them with our read­ers (spelling and punc­tu­a­tion pre­served):

I had an elec­tric hob in my pre­vi­ous apart­ment, now it’s induc­tion … this is heav­en and earth, in my opin­ion, and the most impor­tant thing for me is pre­cise­ly in the mat­ter of main­tain­ing the appear­ance of the stove — if I end­less­ly cleaned, wiped, scrubbed the glass elec­tric hob, it’s enough it was nec­es­sary to “miss” pas­ta or pota­toes and all the liq­uid that over­flowed over the edge instant­ly burned on this sur­face, then with induc­tion it’s just relax­ation — even if the por­ridge over­flows over the edge — just take a cloth wiped and that’s it, not a sin­gle speck in one move­ment and there is no smell, even if milk “ran away” is a super-trick, in my opin­ion.

Induc­tion from all oth­ers, by and large, heats the water faster only and heats the work­ing area much less. The sur­face of the stove heats up only from the dish­es them­selves, unlike oth­er designs. When cook­ing, you can cov­er the entire sur­face with a paper tow­el so that you do not wipe it lat­er, do not use “chem­istry”.

For a year they were sat­is­fied with the induc­tion from artis­ton, until the hus­band dropped the mug to the very edge, the crack went through two burn­ers, I don’t know if it can now be used.

I have an ordi­nary glass-ceram­ic, and once I was vis­it­ing a friend, she has an induc­tion cook­er. I real­ized that here you need to adapt, it heats up so quick­ly that the food burns instant­ly.

TOP 3 best induction


Electrolux IPE 6453 KF

An inter­est­ing mod­el that has earned high marks from experts in the field of kitchen appli­ances.

Pre­sent­ed in a strict yet ultra-styl­ish design, the hob with the abil­i­ty to com­bine induc­tion hobs to cre­ate a sin­gle work area.

The sur­face is able to auto­mat­i­cal­ly rec­og­nize the pres­ence of dish­es, is com­pat­i­ble with kitchen uten­sils of any size and is ide­al for instal­la­tion in both large and small kitchens.


  • rat­ed pow­er — 7.4 kW;
  • switch­es — touch;
  • burn­er timer — yes;
  • dimen­sions for embed­ding — 59x49 cm.


  • auto-sync set­tings;
  • chang­ing the diam­e­ter of the burn­ers;
  • auto­mat­ic exhaust con­trol;
  • con­ve­nient mode adjust­ment;
  • child pro­tec­tion.


  • too sen­si­tive pan­el;
  • rapid sur­face con­t­a­m­i­na­tion;
  • The device requires care­ful main­te­nance.


Bosch PIE631FB1E

A high­ly reli­able device that com­bines Ger­man qual­i­ty and attrac­tive appear­ance.

Advanced mod­el with built-in pow­er con­sump­tion indi­ca­tor and pow­er lim­it func­tion.

The design is equipped with a burn­er timer and is com­ple­ment­ed by the adjust­ment of sound sig­nals — this option will be espe­cial­ly use­ful for fam­i­lies with small chil­dren.


  • rat­ed pow­er — 7.4 kW;
  • switch­es — touch;
  • burn­er timer — yes;
  • dimen­sions for embed­ding — 56x49 cm.


  • sim­ple slid­er con­trol;
  • recog­ni­tion of the pres­ence of dish­es;
  • eco­nom­i­cal ener­gy con­sump­tion;
  • sus­pen­sion of the cook­ing process;
  • strict design.


  • over­charge;
  • no frame;
  • dish­es should be placed care­ful­ly.


Hotpoint-Ariston IKIA 640 C

A unit for inde­pen­dent instal­la­tion, which will com­ple­ment the over­all inte­ri­or of the kitchen, mak­ing it more attrac­tive.

Pow­er­ful induc­tion glass-ceram­ic hob with four heat­ing zones, smooth con­trol and an indi­ca­tor for deter­min­ing the sur­face tem­per­a­ture.

For safe and com­fort­able work, the man­u­fac­tur­er equipped the design with a con­trol pan­el lock but­ton and back­light.


  • rat­ed pow­er — 7.1 kW;
  • switch­es — touch;
  • burn­er timer — yes;
  • dimen­sions for embed­ding — 56x49 cm.


  • frontal loca­tion of the con­trol pan­el;
  • resid­ual heat indi­ca­tion;
  • burn­ers of dif­fer­ent diam­e­ters;
  • intu­itive inter­face;
  • con­cise design.


  • silent sound noti­fi­ca­tions;
  • eas­i­ly soiled case;
  • oval heat­ing zone is not pro­vid­ed.


So, after weigh­ing all the pros and cons, the buy­er will have to make a choice in favor of an elec­tric or induc­tion sur­face. Each of them has its own advan­tages, which can com­pen­sate for the short­com­ings and thus seduce the future own­er.

If you are not ready to imme­di­ate­ly pay a tidy sum for the “induc­tion”, then be pre­pared to pay a sig­nif­i­cant amount of month­ly util­i­ty bills for using an elec­tric stove. In most indi­ca­tors, the induc­tion sur­face wins and is ahead of the elec­tric one.

If you have chil­dren in the kitchen all the time, then an induc­tion hob will also be the best option in terms of safe­ty.

How­ev­er, if you are not ready to buy spe­cial cook­ware, then your choice is an elec­tric stove.


What is this indi­ca­tor and what does it say? Iner­tia — this is the time for main­tain­ing heat after a pow­er out­age. Rough­ly speak­ing, how long the pan­el cools down.

In some cas­es, food in the cook­ing process takes a cer­tain time to “reach” to the desired con­sis­ten­cy — the effect of lan­guish­ing.

And here this very iner­tia will be very use­ful. If you low­er the tem­per­a­ture on the elec­tric stove or turn it off com­plete­ly, it will not cool down imme­di­ate­ly.

Induc­tion in this respect is clos­er to gas. Turned it off and the tem­per­a­ture imme­di­ate­ly dropped. This is espe­cial­ly use­ful when some­thing boils or “runs away” from the pan, and you need to instant­ly reset the tem­per­a­ture. Here, exces­sive iner­tia is already a prob­lem.

To cre­ate the effect of iner­tia in induc­tion, a pulsed lan­guor mode is pro­vid­ed. That is, on a “small fire”, the weak boil­ing pow­er is reg­u­lat­ed approx­i­mate­ly like this — it heats up for 3 sec­onds, not for 3 sec­onds.

Water at this time will either boil or cool down, which is not very con­ve­nient and will give an unpre­dictable cook­ing result. The prob­lem is part­ly solved by dish­es with a thick mul­ti­lay­er bot­tom.

Based on the fore­go­ing, it is impos­si­ble to give an unam­bigu­ous answer to the ques­tion of which type of plate is bet­ter and which is worse in terms of iner­tia. Each host­ess decides for her­self.