What’s the Difference Between Induction and Ceramic Hobs?
If you’re looking to buy a new hob for your kitchen, you might be stumped as to why induction hobs are so much more expensive than their ceramic counterparts when they can look almost identical. Both types look sleek with their glassy surface and are super easy to clean, which is a win for any kitchen. But induction hobs work in a totally different way, which is why they're pricier. So, while they might seem similar on the surface, there's a lot more going on behind the scenes!
In this comprehensive guide, we'll break down the key differences differences between induction and electric ceramic hobs to help you determine which is best for you. If you’re contemplating buying a range cooker or a separate oven and hob, you can check out our buying guide here.
Induction vs Ceramic Hobs: How do they work?
Induction Hobs
Induction hobs use electromagnetic induction to directly heat cookware made of ferrous (magnetic) materials like cast iron or magnetic stainless steel. Copper coils beneath the surface create a magnetic field that induces an electric current in the cookware, causing it to heat up. The surface of the hob itself remains relatively cool, making induction hobs highly energy-efficient and safe to the touch (especially important around little ones!).
Ceramic Hobs
Ceramic hobs, on the other hand, rely on conduction. When turned on, its underlying heating elements will heat the active ring and its surrounding surface. The heat then transfers from surface to pan to food. As the entire ring is heated during this process, the surface will take a short while to cool down after it has been switched off.
Which best suits my budget?
The short answer is, ceramic hobs are more affordable than induction hobs, initially.
Not only are induction hobs more expensive, but they are only compatible with ferrous metal cookware, so you might also have to factor in the cost of replacing your current set (see more information on choosing pans for induction hobs here). To test whether your pans will work on an induction hob, hold a magnet underneath the pan and if it sticks, it will respond to the hobs’ electric currents. Alternatively, purchasing an induction hob heat diffuser (which is a base that non-ferrous metal pans can rest on) may also work.
That said, induction hobs are cheaper to run due to them being more energy efficient. So, if your budget can stretch to it, an induction hob might save you money in the long run.
Which hob will heat up my food faster?
Ceramic hobs heat up quicker than a solid plate, but induction hobs are the clear winner of this one. They can boil water faster than ceramic hobs and have precise temperature adjustments, so you can go from a rapid boil to a gentle simmer almost instantly. Ceramic hobs, while quicker than traditional coil burners, cannot match the responsiveness of induction technology.
Which hob is safer?
Both induction and ceramic hobs have safety features, such as residual heat indicators that warn when the surface is still hot after use. However, induction hobs are generally considered safer, especially in households with young children, as only the cookware gets hot, and the hob's surface cools down quickly after removing the pan.
On the topic of safety, please note that induction hobs can interfere with medical equipment such as pacemakers, due to the strong electromagnetic fields they produce. If this applies to you, please follow the guidance published by the British Heart Foundation (BHF) or or consider a ceramic hob instead.
Ready to upgrade your hob?
If you're ready to invest in a new induction or ceramic hob, browse our range of kitchen hobs here.
Looking for more? Try our handy guides on all things hob related:
