which is best for your kitchen?


The gas

Gas remains the best of the best for cooking. It is with it that you will best sear your meats and that you will be able to perfectly control your preparations. These plates are generally made of stainless steel, but they can also be made of enamel.

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

Disadvantages: They heat up more slowly than induction hobs. They are also difficult to clean. Indeed, it is necessary to remove the protective grid and to rub well around the burners before incrustation. It is also necessary to clean the grids at the slightest projection if you want to keep them in good condition for a long time.

Glass-ceramic

The ceramic hob is the replacement for the old hot plates. Created in the 1970s, it looks like a glass plate with tactile keys under which are placed either radiant fireplaces which heat by radiation, or more powerful halogen fireplaces which operate by pulse. This plate is distinguished from induction by the fact that the hearth turns red when it heats up.

Advantages: It is a simple, sleek glass plate, enough to fit discreetly into housing. Cleanup is easy and the halogen lights help sear food. In addition, glass-ceramic is less expensive to purchase than induction and does not require changing your cookware.

Disadvantages: The fires remain hot for 10 minutes after extinguishing (thus turn off the heat before the end of cooking!). A light indicator is there to warn you, but the children don’t care… The glass-ceramic heats up with difficulty and drops slowly, resulting in poor cooking control.

Induction

The latest generation of cooking methods, induction benefits from all the recent advances. If it looks like glass-ceramic, on the other hand, its technology is different. When a pan containing a ferrous metal is in contact with the plate, the inductors which are placed below react by creating a magnetic field at the origin of the production of heat. As soon as the pan is removed, the plate becomes cold again. The classic induction hob has several cooking zones but exists with a large cooking area.

Advantages: Like glass ceramic, it is a discreet and refined glass plate. Induction totally competes with gas on its performance, or even exceeds it (faster temperature rise to boil the water). The settings are precise, almost as much as for gas. Induction concentrates innovations such as keeping warm, the timer (programming a cooking time and a temperature) or the “booster” function which exists on each cooking zone and accelerates the rise in temperature. As soon as the pan is removed, the table becomes cold again and, if it is not turned off, it will cut itself out. The induction hob also has 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 300 to 500 euros, to which may be added the change of cookware (around a hundred euros). Opt for fairly thick pan bases that will not warp. It can scratch or even break if struck with a heavy object. Watch out for chipped edges.

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