Hobs - Ceramic vs Induction: Which is more dangerous? 

the way you spelled more ons 😄

Hi there, thanks for the comment. I'm not entirely sure I've understood your meaning. With induction, once a pan is on and being heated, the user can walk away and the pan can get hot very quickly. This time from cold to dangerously hot is much shorter than with other stove types. Many people are used to putting on the pan and leaving the room while it initially heats up.

Hello, I'm sorry for the late reply. Can you elaborate on your query please? I'm not sure I understand?

Hello, thank you for your comment. Setting the power to about half-way on most induction stoves is about right. This should mean, in the case of oil, that the pan is ready for frying in after about one minute. It's putting the power up very high (which is commonplace on older stoves) which is extremely dangerous on induction hobs.

Induction hobs are indeed more efficient. The heat is transferred to the pan via magnetic induction, causing heat in the pan due to its electrical resistance. In other words, there is no thermal connection. Thus the induction hob is much more efficient and convenient. However, this video seeks to highlight the significantly increased risk of reaching the flashpoint and autoignition points of oil. We believe that it's important that people understand the increased fire risk, which is an important concern, especially for vulnerable and elderly people.

Hi nkmannen. Many thanks for your comment. Actually this happens all the time, and our own customers have testified to it. The problem is that many people are used to older hob technologies where the energy input vs transfer is significantly lower than that of induction hobs, so they turn up the power, walk away and come back a couple of minutes later to reduce the power to maintain the desired level. The hugely increased energy transfer efficiency of induction hobs (definitely a good thing) isn't yet understood widely enough. All it takes is a change in behaviour, which isn't a problem for younger people but for certain groups the awareness must be raised. Edit: most cooking fires occur because of unattended cooking, regardless of the type of hob/stove. Elderly people and university students are the most likely to forget they've left a pan on, but it can happen to anyone.

Almost all cooking fires are a result of unattended cooking.

The video illustrates that the auto-ignition point of oil can be reached in a fraction of the time when compared to other types of cooktops. Induction hobs are only safer in the sense that they cannot ignite a tea towel, for example, and are less likely to cause a severe burn. the video makes perfect sense, but perhaps not to morons.

​@@user-ti2xx2jx8d Isn't the main sale point of induction hobs is about how much faster it heats up? Surely (and I hope for your sake) you're not going to pull the trigger on one based on "gee, it's considerably more expensive = so it must be better for me"? If something heats up faster, it will reach a point of ignition faster. It doesn't take a genius to connect the dots.