GE’s electric cooktop has the power to boil, saute or sear. The controls are easy to read and simple to use. It also has a cool to the touch surface that resists scratches.

Standard electric stoves use hot coils or elements that heat the burner surfaces. This type of cooktop can be slow to respond and may waste energy bep tu munchen while it heats up or cools down.

Power management hob

A Power management hob is a great way to manage your Electric cooktop and control its performance. The hob will automatically detect the type of pan that you are using and adjust the amount of power used accordingly. This prevents a situation where the cooktop is continuously using more than it needs to, avoiding overheating and potentially dangerous situations.

This feature is also helpful for new users of induction cooktops. It will alert you if there are problems with the power supply to your cooker, and warn you of any other potential problems. It is important to note that not all cooktops have this feature, so check before you buy.

Another important factor in a good Power management hob is the ease with which you can select the cooking zone you wish to use. Look at the positioning of the controls – are they in easy reach, do you need to press down hard on them to operate them, and what size are they? Choice’s ease-of-use test looks at these issues. It’s worth noting that some cooktops have flexible zones, often referred to as “bridging”, where you can combine smaller zones together to accommodate larger pots. Others have a single large smart zone that auto-detects what is in there, with a touchpad screen to allow you to set power levels and timer options.

Induction cooking technology

Unlike gas cooktops, which heat the surface of the stove to generate radiant energy that then passes through pans, induction cooking directly heats the iron-containing cookware. This allows for more precise control and quicker response times compared to gas. Induction cookers also generate less waste heat that may reach ambient air, resulting in improved energy efficiency.

The electric current in an induction cooktop runs in a tight spiral of coils, underneath the cooktop surface. The cooktop’s controller pushes an alternating current through the coil, directing it back and forth about 20 to 30 times a second. This creates a magnetic field above the coil that stimulates the atoms in your pan, producing the radiant heating. Induction cooking is also very energy efficient, delivering up to 90% of the energy consumed as heat.

However, many homeowners initially hesitated to adopt induction due to a misconception that they would have to throw away their current pans and buy new ones that are induction-friendly. The good news is that most standard stainless-steel and cast iron pots and pans are compatible with induction cooktops. Induction cooktops can also be quieter than gas cooktops, since there’s no radiant heat to warm the glass or ceramic surface. They typically produce a sound like a soft buzz or a low hum during use.

Induction heating element

Induction heating is a fast, precise and repeatable non-contact method of heating electrically conductive metals and semi-conductors. Unlike other methods that use flame or electric currents that transfer heat to the product through thermal convection, induction heating creates heat inside the metal part itself, a process called magnetic induction. It does not involve direct contact between the power source and the product, reducing product contamination and making the process safer.

An induction power supply transmits a high-frequency alternating current (AC) through an electromagnet. As the AC penetrates the inductor, it generates an electromagnetic field around the coil and induces eddy currents in the conductor. These circulating currents generate heat in the metal part through Joule heating and hysteretic losses. The higher the resistance of a metal, the more energy is required to heat it.

The work coil is made up of copper or a similar material that is able to transfer energy efficiently. Coils range from simple helical or solenoid-wound coils to ones that are precision machined and brazed from solid copper. The size of the coil is based on the rise in temperature needed for the workpiece and should take into account other factors such as core losses, convection and radiation. The distance between the work coil and the piece to be heated should also be taken into consideration.