Cooktop
Induction, Gas, or Electric: Everything You Need to Know Before Buying
Which one to choose?
Choosing a cooktop is not straightforward. Several factors must always be taken into account, foremost among them being the intended use and the context in which it will be placed. The choice revolves around induction, gas, or electric cooktops.
It's not so easy to navigate in the right direction, considering definitely the pros and cons, the operation, consumption, cleanliness, and finally, last but not least, the cost.
INDUCTION COOKTOP: PROS AND CONS
The induction technology entails that the pot heats up directly, without the need for preheating. In practice, it utilizes the principle of electromagnetic induction to deliver heat to the pots. It doesn't require gas to operate but is powered by alternating electric energy transmitted to a coil covered by glass-ceramic.
This cooking method is undoubtedly the fastest and most efficient since only the pot and its contents heat up, not the entire cooktop. In terms of safety, this is significant, given the reduced risk of burns while cooking. The heat is distributed evenly, doesn't dissipate into the air but goes directly into the pots. For instance, it takes about eight minutes to bring two liters of water to 90°C.
These are all aspects to consider when purchasing an induction cooktop. But they're not the only ones. This type of cooktop is easily cleanable. In case liquids accidentally spill from the pot, dirt on these cooktops doesn't risk crystallizing. However, there is a caveat; quality comes at a price, as known. The average price for this type of product is around 650 euros, so we can say it's not cheap.
Regarding design, thanks to its essential and clean lines, one of the advantages of induction cooktops is that they can fit well with any kitchen style. Among the disadvantages, it should be considered that it's not advisable to install drawers under this type of cooktop because the mechanism requires proper ventilation. Often, this aspect is overlooked by furniture makers, but it's an important consideration to make before choosing the type of cooktop to use. Adhering to this indication is important because it affects the durability of the cooktop itself, with less potential if positioned incorrectly.
Another significant aspect to consider is the consumption of electric energy. Considering a standard connection of 3.3 kW, for example, you probably won't be able to turn on more than 3 burners simultaneously and you'll have to pay attention to the use of other appliances at the same time. This aspect varies depending on the chosen cooktop model, consumption, and performance, but it would be advisable to install a higher power system so that you can freely use household appliances. Finally, not all pots are suitable for cooking on this cooktop: only those with a rich ferrous material bottom are suitable, not aluminum or copper. However, pots that, in any case, deteriorate much less over time.
GAS COOKTOP NEVER OUTDATED
Gas cooktops are still the most chosen in Italy. Gas cooktops have never gone out of style. The most popular ones typically have four burners, although there are models on the market with five or six burners, and they can be made of stainless steel, enamel, or glass-ceramic. Flame regulation occurs instantly. The more modern models feature a safety system that shuts off gas flow if the flame goes out.
A stainless steel cooktop, if we want it to shine like the first day, must be cleaned after each use with specific products (degreasing sprays, stainless steel polish creams, etc.). There are many pros, starting from the relatively low cost and average consumption (averaging around 250 euros) to the ability to use any type of pot.
But there are also many cons. Gas connection is required, and the heat intensity cannot be precisely calibrated but only estimated visually. The efficiency is not the best, given the high heat dispersion in the environment. Not to mention the danger of having an open flame on a cooktop and the not-so-easy cleaning process due to the burner rings and other parts.
ELECTRIC COOKTOP, DURABLE AND POWERFUL
Electric cooktops with resistance are less common on the market but are also the most durable. They still come with a relatively high average price, around 650 euros. Despite the high costs, energy efficiency is not among the best: only a portion of the emitted heat goes towards heating the food, while the rest is used to heat the glass-ceramic surface. The heat is generated by a circular concentric resistance element, which heats a cooking surface in contact with the pot. Efficiency improves with halogen radiant elements, but even with this variation, these cooktops remain uncommon in the Italian market.
The pros include a low risk of burns thanks to indicators signaling if the cooking plate remains on, operation without the need for gas, easy-to-clean flat surface, resistance to high temperatures, and excessive weight. On the downside, due to the overheating of the electric resistance, the cooktop reaches high temperatures, making even the parts around the pot extremely hot. Additionally, and not to be underestimated, you need to have a set of pots with perfectly flat bottoms. In general, this type of cooktop has become obsolete and almost completely phased out.
The future, on the other hand, definitely involves induction cooktops. Manufacturers are committed to finding solutions to overcome the limitations of this type, with the aim of improving performance and achieving energy savings.
For those who need more information about products and personalized solutions, you can contact Isa Project at the number 055.4252054 or via email by clicking here.
