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Bauexperte2 Jun 2016 18:44Good evening,
I would like to ask for your combined knowledge and calculation skills.
Recently, there was a discussion within my family about the energy consumption costs of ceramic cooktops versus induction. One family member claimed that the savings from using induction instead of ceramic cooktops amount to several hundred euros. Savings, maybe – I appreciate my ceramic cooktop because it continues to radiate heat even after the power is turned off, which induction does not – but is it really that much?
What do you think? Assuming new AAA-rated devices are purchased in both cases and cooking is done daily, who saves how much on electricity costs?
Thank you and best regards, Bauexperte
I would like to ask for your combined knowledge and calculation skills.
Recently, there was a discussion within my family about the energy consumption costs of ceramic cooktops versus induction. One family member claimed that the savings from using induction instead of ceramic cooktops amount to several hundred euros. Savings, maybe – I appreciate my ceramic cooktop because it continues to radiate heat even after the power is turned off, which induction does not – but is it really that much?
What do you think? Assuming new AAA-rated devices are purchased in both cases and cooking is done daily, who saves how much on electricity costs?
Thank you and best regards, Bauexperte
It is generally difficult to say, as it primarily depends on the amount of use. In principle, both convert almost all consumed energy into heat, but with induction cooking, the heat is more directly applied to the pot. Saving several hundred euros would mean, even with a 50 percent difference (which I doubt, probably less), cooking costs of over 500 per year, so more than 2000 kWh (kilowatt-hours). That translates to about 5 kWh per day, which I consider quite high. To put it into perspective, 5 kWh is roughly equivalent to running an electric kettle continuously for 4 hours, and most people rarely cook that much.
If you cooked 8 hours every day – maybe 😉
I haven’t done the math yet.
I cook almost every day... Previously on a ceramic glass cooktop, now on induction. If I were saving several hundred euros, our electricity bill would currently have to be about 25€ less per month, roughly estimated, assuming a hypothetical 300€ saving per year.
But we’re not. Not even close to the point where you could say, “Ah, it must be the induction.” Otherwise, we previously had appliances rated A+ in energy efficiency, now A++, and the old washing machine and dryer were replaced. Let’s say in total we save about 5€ altogether.
Induction is great because it reacts very quickly; you can watch the water start to boil. It’s comparable to gas in terms of responsiveness.
I would definitely recommend the new technology if you’re getting a new kitchen!
I haven’t done the math yet.
I cook almost every day... Previously on a ceramic glass cooktop, now on induction. If I were saving several hundred euros, our electricity bill would currently have to be about 25€ less per month, roughly estimated, assuming a hypothetical 300€ saving per year.
But we’re not. Not even close to the point where you could say, “Ah, it must be the induction.” Otherwise, we previously had appliances rated A+ in energy efficiency, now A++, and the old washing machine and dryer were replaced. Let’s say in total we save about 5€ altogether.
Induction is great because it reacts very quickly; you can watch the water start to boil. It’s comparable to gas in terms of responsiveness.
I would definitely recommend the new technology if you’re getting a new kitchen!
I’m not really an expert on this, but I’ve been told that the difference between A, A+, A++, and so on, amounts to just a few cents per month.
The induction cooktop has the advantage of responding almost instantly. But as @ypg already mentioned, the potential savings aren’t all that significant. Still... as the saying goes, every little bit helps. 😉
The induction cooktop has the advantage of responding almost instantly. But as @ypg already mentioned, the potential savings aren’t all that significant. Still... as the saying goes, every little bit helps. 😉
Induction cooktops can achieve a very high efficiency depending on the cookware used. However, the pot or pan also needs to be suitable. Glass-ceramic cooktops also have a high efficiency. If the cookware is good (meaning flat bottoms), the efficiency gain from induction is at most between 5-10%. I assume you also turn off the glass-ceramic cooktop a bit earlier, using the residual heat. This makes the required energy consumption very similar. If you cook daily, you probably use about 3 kWh per day, which is roughly 1000 kWh per year. With a 10% saving, that would be around 20 Euros annually. However, this estimate is quite optimistic. The energy efficiency differences between cooktops are negligible because they all have high efficiencies. In this case, it’s mainly a marketing claim.
I am a fan of induction because it combines the advantages of glass-ceramic cooktops and gas. From an energy cost perspective, however, it doesn’t pay off and would only pay for itself after about 20 years.
I am a fan of induction because it combines the advantages of glass-ceramic cooktops and gas. From an energy cost perspective, however, it doesn’t pay off and would only pay for itself after about 20 years.
The law of energy conservation says: no.
What do you do? You heat a certain amount of food to a temperature – this will always consume roughly the same amount of electricity.
What might save some electricity? Ceramic hobs have a warm-up and cool-down phase (they need to heat up and cool down) – however, induction hobs also get warm after some time (so they also absorb heat that doesn’t go into the food – probably not as much though).
Furthermore, the pot itself may radiate a bit more heat.
But don’t expect this to make a significant difference overall.
What do you do? You heat a certain amount of food to a temperature – this will always consume roughly the same amount of electricity.
What might save some electricity? Ceramic hobs have a warm-up and cool-down phase (they need to heat up and cool down) – however, induction hobs also get warm after some time (so they also absorb heat that doesn’t go into the food – probably not as much though).
Furthermore, the pot itself may radiate a bit more heat.
But don’t expect this to make a significant difference overall.
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