Induction, infrared, and all the other cooktops that have got smooth-surface are a representation of a massive cookware improvement. This has seen the creation of a new evaluation category, to evaluate them, by the U.S. Department of Energy. Induction and Infrared cooktops are both a representation of an improvement compared to the conventional stovetops. Even better benefits are being with technological advancements. Whereas they are both smooth surface cooktops, infrared and induction cooktops have got some differences and similarities. Below is a comparison of Induction vs. Infrared Cooktop as far as their cooking and features are concerned.
Induction cooktops cook food by the use of electromagnets to heat the pots, rather than applying heat to these pots as seen in conventional cooktops. When it comes to energy-efficiency; induction stovetops are among the best cooktops. It can be primarily because there is no any heat that is lost between the pot and the cooking surface. As such, the stovetop provides temperature control and a fast response time.
Another added advantage of an induction cooktop is the reduction of the risk of burns in the kitchen as these cooktops will never get hot. The only drawback arises from the fact that kitchen burns will not be reduced when using ceramic or aluminum cooking vessels, as it only works when using the ferromagnetic material. The induction cooktops will remain cool throughout the cooking and as a result, they do not heat the glass.
On the contrary, infrared cooktops are made of halogen lamps that are concretely fitted in a metal dish that is corrosion-protected. To give a heating that is even, these lamps are typically surrounded by coils that are radiant. The radiant coils work by transferring heat to the pot by direct infrared radiation.
When it comes to energy-efficiency, infrared cooktops can be termed as more efficient compared to solid electric coils. With the rapid technological advancements in the world, we are expecting these cooktops to continue improving in terms of efficiency. Infrared cooktops, unlike induction, can be used with pots and pans made of any material type like aluminum, ferromagnetic, and ceramic among others.
Both infrared and induction cooktops serve as a great improvement on the conventional electric stoves with solid coils. This is primarily because induction and infrared cooktops are more energy efficient and very easy to clean. Despite the fact that both have got their drawbacks, they are far much better over the past stovetops when it comes to even cooking.
Induction stovetops are more efficient than infrared stovetops, despite the fact that the latter can be perfectly used with any type of cooking vessel. The induction cooktops don’t heat-up, making them among the top energy efficient cooktops, although you will need to put a magnetic-responsive disk between any cooking vessel that is non-ferrous and the surface of the cooktop for it to work. In summation, both infrared and induction cooktops can be termed as highly energy efficient when compared to the conventional solid coil cooktops.