Electric: +work with almost everything +fast +ez to clean +safety lock -it is sometimes so fast, you look in fridge and soup, water etc is out of pot -safety that can child or even dog/cat turn of by cover button -problematic cleaning right after cooking, you have to wait for cool down or be careful when it is hot -even water flowed up pot will burn and need to be cleaned -bit ez to scratch -burned bottoms of any pot, pan,… -higher electricity cost but just a bit Induction: +fast +no heat, safe for touching and for kids/animals +can be cleaned right after cooking and even while cooking +if any liquid spil out of pot etc. Ez to clean even when cooking +bit harder do scratch +not burned bottom of pots, pans,.. +less electricity cost, but still both are not that much +work with many pots you have at home +not burned bottoms -work only with proper materials (stainless, metal,.. but mostly not with old pans and pots). -every different materials behave different (faster heating to low or non heating at all). -you may have to rebuy pots, pans,… -ez to not spot it is turned on, that lower life span So here are mine pros and cons, both have good life spans, but for me best, more ez to use and safe is Induction.
@@andrewkorin you are welcome :) Sure, that is why I reply mine cons/pros from old flat and new one. Both Are ok, but better work is with induction. From electric I had plenty burns :D Even it probably cost you bit more as it self than electric, and you probably have to buy new pots, pans etc. Still best choice.
I recently bought my first home and it has an electric range with coils. I hate electric stove tops and have always had gas in the past so I'm thinking if I can't replace the electric with a gas range I might try induction.
At 2:19 it states "A current of electricity alternates as it passes through the copper coil and directly to the cookware". I am not sure what the video is trying to say? Are they suggesting electricity passes through the cookware? what BS.
The energy savings are almost insignificant. 5-10% when compared to a regular electric. Over a year youd be lucky to save $100, if you cooked every day pretty much all day long. Its very overhyped
Yes, or in the case of my wife, induction cookware is the direction electric is going. The cookware she prefers is induction. Remember to bring the magnet along if you're shopping for induction cookware.
Induction stoves: + Very efficient, around like 90% of the energy goes into the pan and they do not dissipate heat as much as, say, gas stoves + Much like gas stoves, the temperature can go up and down rapidly and almost instantly which allows for better heat control while cooking + Easy to clean, thanks to the glass surface + Induction stoves themselves don’t heat very much so safer to use - Quite expensive, especially the higher-end models - Only work with pans with ferromagnetic material made bottoms - Cheaper portable models have tiny coils resulting in uneven heating when the centre of the pan is hotter than the edges Electric stoves: + Cheaper compared to induction stoves + Modern glass surface electric stoves are also quite easy to clean + Modern electric stoves are quite efficient too. Not as much as induction stoves but more efficient than gas - They are quite slow and inert when it comes to temperature changes. If you need to drop the heat quickly, you won’t be able to do it on the electric and things might even burn. All because electric stoves take quite a bit to cool down and heat up - Consume more electric power compared to induction stoves
@@АлишерМакашев-ж1ш Excellent comments: one of the major disadvantages that I’ve noticed about both induction and electric is that the cook surface is flat. There is virtually no friction between the pot and the stove. Pots and pans can spin around or even slide. Another minor disadvantage is that neither one of these stoves can give you fire very easily. If you have a gas stove you can light a flame and you can use that flame for specific purposes where flame is required.
