One question we often get asked here in the studio concerns the differences between ceramic and induction range cookers, and if induction is a worthwhile extra expense. So, as a result, we've set about comparing the two technologies to make it easier for you to choose …

How do they work?

Ceramic hobs work by passing a current through coiled elements beneath the toughened glass surface - the control knobs adjust the amount of current being passed through the elements, and in turn the heat generated. The heat is radiated up through the glass surface to the pan.

Induction hobs utilise powerful electromagnets under the hob surface to agitate the molecules of the pan, inducing heat which passes directly and evenly from the pan into the food - the hob surface never really gets hot. The induction zone can only activate if a pan is placed on it, and will turn off when the pan is removed.

Are they safe?

Due to the method used by induction hobs to heat food, and the lack of residual heat on the hob surface once the pan is removed, induction is a great deal safer than ceramic technology. Ceramic elements will remain hot to the touch for a while after the zone has been turned off. Additionally, most induction and ceramic hobs offer an auto cut-off feature that will switch off the hob in the event of overheating, and even a child-lock to prevent activation by inquisitive fingers.

Efficiency?

Again, because the heat is transferred directly to the pan when cooking and none lost to the surrounding environment, induction is certainly the more efficient choice, by around 25% compared to ceramic technology. Another plus point with induction cooking is that, unlike all other heat sources, once the pan is removed, the zone automatically shuts down, saving precious energy.

How do they compare in use?

Induction is more controllable and responsive in use than ceramic thanks to the way the technology heats the pan - an immediate reduction in the current going through the magnet yields an immediate reduction in heat. The heat is evenly distributed, too, which is great if you are simmering a delicate sauce. Ceramic takes some time for the radiant element to either cool down or heat up. This responsiveness from induction is ideal for when you need to reduce heat from boiling to simmering immediately.

Induction also has the edge in terms of speed. It takes less than half of the time to boil a litre of water using an induction hob than it does on the equivalent ceramic model. Boost functions allow you to maximise the power to get things going when you need to.

So, to conclude …

Induction has the edge on ceramic in terms of safety, speed and responsiveness. It is also considerably more efficient. Induction range cookers do generally cost more than their electric equivalent, but the energy savings would generally allow the induction cooker to pay for itself in a short amount of time. Induction cookers do also require a slightly greater electrical feed than ceramic, so that is also worth bearing in mind - many kitchens may not have the requisite electrical supply.

A common misconception regarding induction is the necessity of specialist pans - this isn't correct. The only requirement is that the pans have a ferrous metal base - solid cast iron or steel insert - in order for the magnetic current to be transferred. These are readily available at all price levels.

We constantly hear from customers who have made the transition to induction, saying that they do not know how they cooked on anything else. If you love the ease and convenience of a ceramic hob but are looking for more power and control, why not take the leap and try it for yourself?

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