Kitchen. Gas, induction … How to choose your hob

The gas

Gas remains the top of the top for cooking. C’est avec lui, what you bought better, you could control the dishes perfectly. These plates can usually be made of stainless steel, but also by e-mail.

Advantage: They are cheaper than ceramic hobs and inductions, but still more expensive than electric hobs. In addition, they allow you to perfectly control the preparations with great precision in the intensity of the fire.

Disadvantages: They rise more slowly in temperature than induction hobs. They are also difficult to clean. In fact, the protective grille must be removed and the burners must be rubbed around well before encrusting. It is also necessary to clean the grilles at the slightest projection if you want to keep them in good condition for a long time.

Vitroceramics

The ceramic hob is the replacement for the old hotplates. Created in the 1970s, it looks like a touch-sensitive glass plate under which are placed either radiant fireplaces that are heated by radiation, or more powerful, halogen fireplaces that operate by pulse. This plate is distinguished from induction by the fact that the hearth turns red when heated.

Advantage: This is a simple clean glass plate, which can be integrated into the housing in complete discretion. Cleaning is easy and halogen lights make it easy to grab food. In addition, the ceramic hob is less expensive to buy that induction and does not need to change its cookware.

Disadvantages: The fires stay warm for 10 minutes after extinguishing (so turn off the fire before the end of cooking!). An indicator light is there to prevent, but children do not care … Vitroceramic mounting difficult at low temperature and low temperature, is not a faulty control of cooking.


Induction completely competes with the gas on its performance, or even exceeds it (rising in temperature faster to boil water). Photos Shutterstock

Induction

The latest generation of cooking methods, induction benefits from all the recent advances. If she seems to be mistaken for vitroceramics, on the other hand, her technology is different. When a casserole containing a ferrous metal is in contact with the plate, the inductors that are placed down react in creating a magnetic field at the origin of the heat production. As soon as the pan is retired, the plate becomes cold again. The classic induction table has several foyer, there is also a large kitchen area.

Advantage: Like glass ceramic, it is a discreet and clean glass plate. Induction completely competes with the gas on its performance, or even exceeds it (rising in temperature faster to boil water). The settings are accurate, almost as much as for gas. Induction focuses on innovations such as keeping warm, the timer (programming a cooking time and a temperature) or the “booster” function that exists in each hearth and accelerates the rise in temperature. As soon as the pan is retired, the table becomes cold again and, if not turned off, it will cut itself off. The induction hob also involves a function lock. Finally, its maintenance is very simple because due to its technology, the food does not burn if it falls on the plate.

Disadvantages: A quality model costs from 300 to 500 euros, to which can possibly be added the change of the kitchen faucet (around a hundred euros). Opt for fairly thick pan bottoms that won’t warp. It can be scratched or even broken if hit with a heavy object. Watch out for chipping edges.

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