ᐅ Operating Costs: Ceramic Cooktop vs. Induction

I agree completely. The main advantages of induction cooking are its excellent precision control and easy cleaning. Since splatters don’t burn on as hot as they do on a standard ceramic cooktop, and you don’t have to clean around the burners like with gas cooktops.

The savings amount to, at most, 5% in electricity consumption. There are already extensive tests available online that you can read.
Induction has an advantage only in terms of cooking comfort (my opinion).

Interesting thread! We hadn’t really thought about that. We prefer induction because we didn’t want to cook with gas in the house. But I don’t believe in significant savings either. Certainly not in the hundreds of euros range.

BeHaElJa schrieb:
The law of energy conservation says: no.
What do you do? You heat a certain amount of food to a temperature – this will always use the same amount of electricity.
What can possibly save electricity? The ceramic cooktop has warm-up and cool-down phases (it needs to heat up and then cool down) – however, induction cooktops also get warm after some time (so they also absorb some heat that does not go into the food – though probably less).
Additionally, the pot may radiate a bit more heat.

Hmm,
Ceramic: Electrical heat generation → heat conduction from heating element through glass → heat conduction from glass to pot.
Induction: "Electro-magnetic" heat generation directly inside the pot.
The “efficiency” is probably higher in the second case.

Radiation depends on temperature, which is the same in both cases; only with ceramic does the glass get warmer and over a larger area → also more radiation.

Either way, people buy induction because it doesn’t require gas and still allows cooking like on gas.

By the way: We recently bought a new refrigerator. I had the choice between A++ and A+++. After some hesitation, I chose A+++, which is expected to pay for itself after about 7 years. So, one doesn’t always act as a Homo Economicus ;-).

You forget that with induction, the high-frequency and strong magnetic field first has to be generated, which also causes energy loss. In contrast, heat generation in a heating coil is loss-free. Therefore, the overall difference becomes small.

Bieber0815 schrieb:
Hmm,
Ceran: Electric heat generation --> heat conduction from heating coil to glass --> heat conduction from glass to pot
Induction: "Electro-magnetic" heat generation directly in the pot.
The "efficiency" is probably higher in the second case.
.

A ceramic glass cooktop also emits red light. Since induction heats one liter of water significantly faster than ceramic glass at similar power levels, the efficiency must be much higher, not just slightly.