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There are four main types of hob that you can have for your kitchen and these are the gas, electric, ceramic and induction. Each of these hob types has their advantages and drawbacks, which are worth knowing before you go out shopping.
Of all the cooktops, induction hobs boast the most technological advancements and are known to have the highest performance capabilities. These hobs employ a very particular cooking method which makes for substantial speed and exactness.
Induction hobs feature field system windings under each heat source and the required warmth is only streamed to the exact dimensions of a cooking pot’s metallic surface. These cooktops only work with pot materials that can adapt to their ferromagnetic fields e.g. those made from cast iron, iron, or those fitted with ferromagnetic discs. Cooking pots made of glass, aluminium, or copper, can therefore not work with these hobs. Raising or lowering cooking temperatures is more instantaneous and precise, even much more than in gas hobs; in one second you can literally go from low simmer to intense warmth.
These cooktops make for greater cooking security in that chances of burning yourself are virtually impossible, and in the event of spills or overheating most of these hobs will engage their locks and stopping systems automatically. Heat generation is automatically cut immediately a pot is lifted off the burner. Induction hobs make for easy cleaning since liquids or foods can’t encrust on the surface – sponge cleaning them daily should suffice.
Pyroceram hobs have plaque elements that feature radiant or halogen sources which produce cooking heat through beaming and the production of consecutive impulses respectively, with the latter being more powerful. Compared to other hobs, their cooking performance is inferior to that achievable with induction or gas hobs, but superior to that of electric hobs. Ceramic hobs fitted with halogen sources achieve higher temperatures much faster and are therefore best placed for food simmering; you however have to bear in mind that they take a long time to cool down completely.
Most of these hobs models are fitted with heat safety systems for your protection. They feature an automatic function that turns off the hob after a few hours just in case you forget to do so yourself. Also present is a residual warmth indicator to show you that the surface is still hot, and an overheating system that limits the hob’s temperature to 30°C. Cleaning these hobs is also easy – sponging them clean is often enough.
Electric hobs have cast iron surfaces that make for great cooking solidity but inconvenient delays in heating and cooling courtesy of this type of metal’s slow conductivity. For this reason, electric hobs are considered as the least appropriate heat sources for elaborate cooking and speed. These cooktops neither feature timers nor security systems in the event of spills or overheating. Cleaning them can be quite troublesome in case of encrusted food spills – intense scrubbing is the only recourse in such cases.
Gas hobs are a kitchen favourite thanks to their high-performance and easy-to-use capabilities. Modern models feature integrated lighting control to make cooking easier, and other controls that alter cooking temperatures instantly, thus facilitating elaborate cooking through easy temperature variations. A timer may also be present and this cuts out the gas supply after a programmed cooking time elapses.
Most gas hobs are fitted with a thermocouple security system that stops gas flow when a flame is extinguished; this is essential for ensuring safety and security of the environment for the building in which the cooker is situated.
A disadvantage is that cleaning them can be quite laborious as it involves working on the grills, plate bottoms and the burners. The use of a strong but appropriate cleaning product will assist in dealing with baked on food residue.
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Source by Jim M Cook