In the process of designing a custom kitchen, our mission is to find out how the new kitchen will be used, and the main goal is to develop the best cooking experience.
Although the cooking stove, respectively the gas hob, is the first and most conventional choice, the induction hob is becoming an increasingly popular choice for the home kitchen.
Whatever your choice may be, based on your lifestyle and cooking experience, there are pros and cons that need to be considered. We recommend the induction hob, both for technical performance and aesthetics – an induction hob built into the worktop looks great, but we also appreciate the method of cooking with fire, excellent for certain cooking techniques.
Let’s see how we can navigate in this very diverse field of cooking technology, so you can make an informed decision for the new kitchen.
Hot to mention
We have intentionally omitted from this comparative analysis the option for vitroceramic electric hobs, we consider them technically outdated. The electric hob works as a type of hot plate: under the glass-ceramic surface, the hob hides spiral metal elements that heat up under the action of electricity at the temperatures required for cooking.
The spirals heat the dishes placed on the glass-ceramic surface to make it possible to cook the food. Due to the operating mode, the metal elements heat up and cool intermittently, and the control over the cooking temperature becomes inaccurate.
We will thus focus on the most efficient solutions, gas hobs and induction hobs.
Gas hobs
How do they work?
The gas hob is the most common method for cooking in Romania, and many people prefer this type of approach – the use of fire to prepare food.
There is a kind of “ancestral” pleasure when a spark or flame ignites the gas burner when you control the intensity of the flame when you handle a pan over the scorching fire and hear the click of metal on metal.
Probably many chefs will recommend this method as almost “sacred” – first people discovered fire, then the induction – given that in a professional kitchen the criteria for cooking is very specific, yet the induction hob is gaining increased applicability, even in professional kitchens.
PROs
- Low price, the lowest purchase price on the market
- They are compatible with most types of pots and pans
- They are resistant to shocks during mechanical cooking maneuvers
- Respond to special cooking techniques – wok cooking or “sautéed” cooking
CONs
- Low performance and high rate of heat loss because a considerable part of the heat released is lost in the air (residual heat).
- About 70% loss in residual heat will heat up the kitchen ambient, this will require stronger ventilation of the hood
- Installation is more difficult for gas hobs than for induction hobs. The installation must be carried out by a person authorized for connection to the local natural gas supplier. Certain technical projects and approvals are necessary, also a flexible hose (requiring periodic replacement), a gas sensor with a solenoid valve (for gas leaks), and periodic inspections are required.
- Depending on the location of the home, this connection may require higher costs or in some cases, the possibility of connection is not a feasible option due to the lack of gas infrastructure.
- The gas hob involves an open flame, which can be dangerous for children, pets, or even adults.
- Cleaning the gas hobs is difficult due to grease stains or food debris that can continue to burn and stick to the surface with the flame open. Stainless steel hobs, in particular, are prone to scratches, and cast iron or enamel grills are very difficult to clean.
- The open flame releases amounts of nitrogen dioxide, carbon monoxide, and other residues in the kitchen.
Induction hobs
How do they work?
An induction hob is a modern, intelligent, and energy-efficient cooking tool. The hob creates a high-frequency magnetic field through a coil powered by an electrical circuit.
Electromagnetic waves come into contact with the base of a special cooking vessel (made of ferromagnetic material) and create a circular current that generates heat at the base of the vessel, heat that is transferred to the contents of the cooking vessel, and the glass-ceramic surface of the hob remains cold where not is in contact with the vessel.
The advantage of an induction hob is that all the heat generated is transferred to the ferromagnetic vessel and its interior, and the heat losses are very small, below 10%.
When opting for an induction hob, you should consider purchasing compatible cookware made of ferromagnetic material, but most cookware made in the last 10 years is compatible with induction, including lava or ceramic cookware.
PROs
- The dishes are heated to the optimum cooking temperature in half the time required for gas hobs.
- Energy efficiency – Induction hobs transfer the heat to the cooking vessel and the hob surface will remain cold, so heat loss is very small
- With no heat loss, the induction hob will not affect the ambient temperature, at the same time, the induction hobs do not generate toxins/residues.
- Induction hob allows for precise control of cooking temperature and uniform cooking via thermal threshold control buttons – the hob can be set not to exceed a certain temperature to avoid boiling, for example, and will maintain a temperature constant cooking.
- Induction hob provides safety in use thanks to the heating system by heat transfer to the base of compatible cookware – cooking is done without fire, without heating the hob surface, without heating the area around the hob.
- The induction hob is very easy to install with a connection to an electrical outlet, and the advantage of worktop incorporation adds to the aesthetics and practicality, as it can be used as a workspace on the worktop when it is not working.
- Cleaning is extremely easy at the end of use – a simple wipe with a damp cloth is sufficient. Even during use, getting the hob dirty can be avoided with a paper towel placed under the cooking pot.
CONs
- Induction hobs are more expensive than gas hobs, but they can be considered an investment due to their high energy efficiency and the quality of the cooking experience.
- Some very cheap induction hobs can be noisy due to vibration caused by the lower number of induction coils.
- The glass-ceramic surface may break or crack on strong impact (!), or it may be scratched due to careless mechanical actions.
Conclusion
Our verdict is that the induction hob is the most efficient cooking solution due to its superior advantages to the gas hob. This fact is proven in practice and confirmed by all our customers who have opted for induction hobs.
However, there are also situations in which a gas hob is required (see the kitchen project for chefs Alex and Laura), due to the owners’ preference for particular cooking techniques.
Let’s find out what works best for you:
During the kitchen design consulting sessions, we can help you define the ideal way to work in the kitchen so you can choose the perfect solution for you.
