Good 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
77.willo schrieb:
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 more than just slightly higher...
No, induction can only transfer more energy into the water faster; that doesn’t necessarily mean higher efficiency. The ceramic glass cooktop continues to emit heat after being turned off.
B
Bauexperte2 Jun 2016 23:01@ all
Thank you all; I’m relieved that I’m not as clueless as I thought ;-)
By the way, I found the tests mentioned by @nordanney (is that really the correct plural?). I will also keep the ceramic cooktop in the new kitchen; buying new pots and giving up familiar habits—induction cooking can’t save that much on electricity costs to justify the necessary changes.
Bauexperte
Thank you all; I’m relieved that I’m not as clueless as I thought ;-)
By the way, I found the tests mentioned by @nordanney (is that really the correct plural?). I will also keep the ceramic cooktop in the new kitchen; buying new pots and giving up familiar habits—induction cooking can’t save that much on electricity costs to justify the necessary changes.
Bauexperte
77.willo schrieb:
Reheating is not always practical. For example, in my water case
The most efficient way to heat water is using an electric kettle, which has been measured to have lower heat losses (for example, less of the pot is heated). For most other things you cook, a stove top is very suitable. I also cooked on a glass-ceramic cooktop for a long time.
@Bauexperte, but induction really offers much more convenience. If I were to get a new cooktop, I would definitely choose induction. Since then, I haven’t had any boiling over of pasta water or other liquids, because as soon as you notice, “Oh… no,” you can quickly turn it down and the bubbling stops immediately. Also, I can switch instantly from frying to keeping food warm and don’t have as much residual heat on the cooking zone, etc. And, of course, the cleaning.