On my induction hob cooker here in the U.K., I have boiling water in about 1 minute. It is faster than my electric kettle. This is the way to go with cooking and as well as being so fast uses a lot less electricity. When you place a piece of paper between the "ring" and the pan and it does not burn anytime it is like magic to people. induction is the way to go
Thank you! I bought this Induction cooker online and havent recieved it yet, so I am so thankful for finding someone who is demostrating the very same one! I love it! Thanks again :)
Just ordered an LG induction range from Costco. Why? Careless about leaving napkins and plastic on the range. With induction, no chance of catching fire. Toddlers about. Can’t burn themselves. Heat only is on while the pan is on the smooth top. Top wipes off easily with a damp rag. No more using a razor to remove splatter. Top stays cool. Also heard you can keep a paper towel between the heater element and the pot. Only the pot gets hot. People actually spread paper towels on the smooth-top to catch any splatter. Sounds pretty cool.
They're good for boiling water quickly but that's about it. They only heat a little patchy donut shaped ring in the pot about 6" in diameter. The princess would be able to still fairly evenly heat a 10" pan since it heats a big solid circle on the bottom; the induction would have everything in the middle cooked while everything on the outside 1-2 inches would be raw. When I first got my 1800W induction burner I warped a $130 stainless steel pan during preheat because I didn't know how small and uneven the actual heated area was. I assumed it heated an area the size of the ring painted on the top, this is wrong. I kept turning up the heat wondering why water droplets still weren't sizzling, little did I know the middle must have been 500+ degrees while the outside third of the pan where I was testing was still not even evaporating the water droplets. You can have basic success cooking things like bacon in one piece with a good heavy pan very slowly over low heat but for 90% of my cooking I still prefer a regular stovetop for anything in a pan because it's so much more even you get a better result faster and can have a nice even high heat for sauté, or cook a pan full of eggs and have them all complete at the same time instead of guessing which one to remove next. Cast iron might be best if you can get it to work, mine shuts off with an error message using cast iron.
I just got mine. It's 2200W, from American Home. I've been using induction cookers for a while. It doesn't need to be very powerful, timer is more important than power (for me).
If you think that's fast, in the UK our tabletop induction hobs are over 2 kilowatts- because we use 240 volts on all our sockets- they can give roughly twice the power. Our electric kettles are 3 kilowatts!
Wow, I'm going to live on my own and I'm probably going to choose an induction cooktop (I'll only have two, non-built-in ones) since gas isn't available and I think it's dangerous. They run on 240V (since I live in Europe and that's the standard over here) instead of a 400V electric cooktop. I guess induction will be a great choice. They're 2500W for the two I believe.
I used one when I was living by myself too. Great choice, perfect combination between gas and classical incandescent. Just avoid the cheapest ones, they don't last long.
but you could use the same magnetic one on the non-induction hob. It's hardly a fair test if you add more variables in addition to the one you're measuring. Although it looks fairly conclusive anyway.
On the internet I read that they save up to 90%. Well thank you for this video as it allowed me to calculate the savings... First converting the minutes to hours (divide by 60), As I would like to compare kWh used. The Convert the Watt used to kW Then simply divide the amount of kW by the hours used. (Time form what I could see was(5 minutes and 9 minutes) Watt as given in the beginning already accounts for the difference in Volts so that is 1300 and 1200 Resulting in 0.108 kWh used for the Mr. Induction and 0.18 kWh for the Queen... Thus 40% saving... That is why I hate when they say you can get UP TO anything. I can get up to a 100% for a test as well that does not mean I cant get 0%... It simply states the maximum.
Actually another thing is, the tester should use the same pot to give a more fair comparison but of course i believe induction is faster than normal ceramics/gas. especially gas.
Induction cook tops have been around since at least the 1970's perhaps prior. I remember seeing one for sale in the Sears catalog around 1976 and in their stores at that time. The technology is in no way new. I personally have been using induction cooking since 1988 with a portable unit. My desire is a Wolf modular induction and electric/halogen unit. I use Demeyere cookware which I have owned for 20yrs. These units are incredibly fast for small amounts of water boiling, however boiling large amounts of water as for pasta in a large vessel 6-10/12 quarts, a standard gas or electric burner is just as fast. I use mine for general cooking, sautéing, frying, simmering etc. They are great for chocolate and items that tend to scorch such as butter sauces and puddings or creams that require constant attention and stirring as the temperature control is much more precise. I don't understand the problems and issues everyone has with purchasing "special cookware" for use on these units. When microwave ovens were introduced, special cookware was needed for them. People in general seem to complain when added purchases are needed to operate kitchen appliances, unlike buying the new greatest accessory for a useless electronic device as I see most waste money on. Instead of wasting your money on multiple sets of cookware, I suggest you purchase a well made cookware set with a lifetime warranty that can be used on multiple appliances and stop bitching about the cost once and for all. Peace to all and best of luck!
Has anybody considered that the 1200 Watts for the resistance range on the left may be for two burners simultaneously, while each one may only be 600 Watts?
We have a a full size induction stove. We see a huge difference in performance from when we were using an electric stove. We found the speed of heating the food is about 60% faster with the induction stove. We also like the idea there is no very hot surface under the pot. The surface of the induction stove is heated from the reflected radiation from the pot sitting on top of it. The electric stove heats the room at the same time, which is actually waisted heat in to the air. The induction stove does not radiate any heat back in to the room, other than what the pot itself can radiate, but the pot radiation is very small. Because there is no heated surface with the induction stove, when turning lowering or raising the power to the element the response of the induction stove is much faster. It is nearly instant compared to the electric stove. Induction stoves respond at the same rate or faster than gas stoves. Induction stoves also cost less to operate than gas stoves. Overall power consumption with induction stoves is a net of about 40% to 50% less. When using induction cooking, over the long haul this is a decent power savings especially when dealing with such high wattage appliances.
I've read many comments about induction cooktops and changing old pots. Maybe new induction cooktop is the reason to renew old pots? And of course, for your favorite pots, you can use adaptors. Anyway - induction cooktops our future. We recommend to use only induction if you don't have any specific reasons to use gas.
No. There's also efficiency, induction should be more efficient. So if they were both 120V and 1500 watts, the induction cooktop would cook faster, therefore use less power (watt hours).
Temperature will always fluctuate and be inaccurate when using infrared thermometers with clear liquids and on surfaces that reflect light. Using a steak thermometer in each pot would have been ideal but not everyone has those kicking around.
Well its not like it fully matters, you have visual confirmation of which is boiling first and which is cooling down faster, but yes to be more scientifically accurate it would require a more accurate instrument to measure it.
right now at my disposable I have a 4 burner gas range, a 4 burner electric range and 2 induction plates, a 1300w and a 1800w. I use the same pans on all, t-fal. I have never burnt a pot on induction. Have burnt every pot I own at one time or another on gas and some on electric. Both the reg stoves are going in storage. I love the inductions. The 1300w is my first, a cheap copper chef from Sam's club. I recently got the 1800w just because I wanted a second one and didn't want a full cooktop, my kitchen is 5.5 feet x 9 feet...not a lot of room. I cook full meals 3x's a day with the induction, an oster french door counter oven and my microwave. Microwave, convection and induction. Who says an old woman can't learn new stuff?
Hi ros1eful, I'm a personal chef in Calgary, AB Canada. Induction used magnetism to excite the iron molecules in potware. So as long as a magnet will stick to a pot, it'll work on an induction stove top. True Convection cooking refers to an oven that will have a fan at the back of the oven, and 2 or more heat sources, or elements within the oven. The concept is that the fan help circulate the heat around the oven, aiding in browning and cooking times. Does that answer your question?
Should use identical pans. The all stainless is more conductive than the other. While they both have magnetic bottoms, one pans is better at conducting heat upward along the sides.
IT,S 240V BECAUSE IT IS A TWIN BURNER NOT SINGLE!+ HIGH VOLTAGE IS MORE PROFESIONAL AND SAFE AND DURABLE REGARDLESS OF BATTERY IDEA THAT CAN,T WORK FOR MORE THAN AN OMELET COOKING! ,YET I LIKE THE IDEA OF INDUCTION IF THERE IS NO CANCER EFFECT (READ SIDE EFFECT!) AND REALLY THANK YOU ALL FOR THE DEMO, ENJOY CAMPING PALS.
Keep in mind when you get 1800W, since your 15amp outlet is max out at 1875W. If you're cooking at full power often, I would recommended to plug it in a 20 AMP circuit.
You dont get 1800W from the breaker, your cooktop determines the power/current that is passing through the breaker. Plugging it into a 20 amp circuit wont increase your current or power to the device. The circuit breaker rating is just for wire protection. It is not a current limiter. The 15A breaker can supply over 15A but only by a percentage and for a specific amount of time before it trips. So if you use a 15A or 20A and the unit works then you are ok, the cooktop draws the same power regardless of the breaker rating. If the cooktop exceeds the current rating then your breaker will trip. So if you arent tripping then there is no benefit to using a 20A breaker.
Richard K. P = E x I (125v x 15a = 1875w) on a typical 14 gauge wire. Code required bathroom plug to be at 20A why?. Look at all hair dryer 1875W at full blast. 20A outlet will give you 2500W extra cushion so wire doesn't run hot. Anyone depend on the breaker to trip should invest in good home insurance. You're correct it won't trip the breaker if plug in 15A since it still within range, but if anyone running it at full blast all time for long period time just be caution of the wire.
Yet another area where Eurupe is ahead of the game. They figured out indictiin cooking is superior way back in the early 1900s! FYI induction technology was born in Amarica. But we rejected it... cause gas [ was] cheaper!
This is what I've noticed. First they make 3 original PIC-1300W, PIC2-1500W and they PIC Pro-1800W. They are still advertising only the original on TV, Online the PIC2 and Call the PIC PRO. I've tried/used several others: ALL work pretty much the same. The advantage of Nu-Wave is Programmable and Temparature range.. NONE of them are EVEN across the pans. Advantage of induction, it fast and doesn't heat up kitchen. Efficiency: 12% over electric and 50% over gas. Need dedicated outlet to get wattage draw.. Pans stick after a few uses. The PIC2 and PIC PRO..when pan is lifted off, the fan stops immediately and have to push start to return cooking. ALL PICs, regarless of brand m, maintains temperature by cycling on/off. the outer edges are apparently controlled by the center, because it never gets as hot..evenly. Eggs, hamburgers, etc will not cook evenly because of the cycling and the center control. While better than guessing on a regular stovetop, temps are not accurate, especially below 200 degrees. Heat above desired temps a few secons before dropping in foods than are not room temp. BTW, there are couple of dual burners at 1800watts, but; they don't tell you that they split the wattage (900) each. But the same will be true if if you plugged in 2 PICs on the same circuit/plug..especially less if you're also sharing with the frig and lights...if circuit doesn't blow first. BTW, if you have a 20amp cuircuit and plug in a surge protector they trip at 15 amps. But, I could envision several on a buffet at low temp. I paid about $240 2 PIC Pros, with the accessories advertised..TOTAL.
Ricky, nice write-up. I note that because of the way the control circuit works, all induction cooktops tend to over-shoot temperature and then come back down because they can't measure the pan temperature, but only the glass temperature. That is a technology limitation. Software and control circuit variations may make this less noticeable on some units. You should be able to draw 1800W on a single 120V 15A circuit, but that's the limit, so as you say, you can't have anything else on that circuit. Most surge protector breakers are set for 15A, so unless you can find a surge protector designed for 20A, you are right, you are limited to the 15A 1800W limit. As for the uneven cooking, on the smaller units, there is only a single continuous loop of wire forming the electromagnet and so that becomes a function of the heat distribution of the pan and mass, I don't seem to have a problem with eggs in two different manufacturer's stainless steel pans and my cast iron seems to be even when frying. I noticed that all my pans were sticking and it was driving me crazy thinking it was a temperature problem, then I discovered that if I ensured I had the oil in before starting the element, that problem went away - I am able to slide my omelettes out of my un-coated stainless steel pan without any tools at all. The physics of boiling water is that the more heat you can transfer into the water in a given time, the faster it will boil. This is going to be a limitation of that 1800W circuit mentioned above unless it is a 240V built-in or commercial 240V plug-in unit which then can deliver much higher wattage (if designed to do so) to the pan and so boil water faster. I would *love* to be able to get a more powerful unit and be able to compare it. I keep thinking I'd buy a unit, mount it in a mobile island with a 240V plug in the floor for it for the extra prep and storage space.
Patrick Buick Thanks for the comment. I'm not an electrician...but I have seen a lot of circuits blow. I haven't seen a 20A Surge protector either. I do understand math a little bit. When my mother's house was being remodeled I had them but in 2 dedicated 20A circuits in the kitchen. And what does she do? Put a surge protector and tried to run the Microwave, TV and coffee pot at one time:). If in a more modern house, you can steal the 'dedicated' circuits of the disposal and dishwasher...and, so I'm told, you can split the 240V Oven's circuit...but I don't know how the 30A is distributed. Another problem, I think, is that the 120V do not necessarily put out that voltage; I think they are closer to ~115V. Also, the GFI's required in 'wet' locations are also 15A's I think I tried that with my cast iron and stainless steel pans, I revisit that. Did you use a thermal laser thermometer on the edges of the pans? I saw a company advertising an 1800W dual burner pan, but the fine print shows that if both burners are on only 900W are available to each. I've found that the major 'advantage' of the NuWave PIC's is that temperature range is not set at the variable 6-7 pre programmed buttons. The other is that it's programmable; albeit is not very useful at the start. You need to use meats and other foods that are close to room temperature or you will suffer a great temperature loss the will recover very very slowly On the coil...they 'claim' there are 6-8 outward protrusions that will heat up only where the pan edges are; I know that that is impossible for the 'cut-out' pan and ice demo to work. Further, your oil will NOT come out clear as the commercial suggests. Bits and pieces fall off a settle to the bottom of the pan and continue to cook. Also, depending on the food that's added temperature, will drop it to well below 200 degrees...and NONE of the 4 brands I've tried recover well and/or are effective at that temperature.
I've just bought induction decided to go with new technology-we do not have gas as a choice unless we bring propane in and do that installation so that becomes too expensive, We'll see how it works??
I just bought a ceramic stove that goes up to 2200 W. I tested it by attempting to boil a full pot of water. Bubbles rose, it steamed, and became unbearable to touch, but it didn't boil. I admit it was a lot of water, but I'm not sure if I should be concerned, considering a regular induction oven will boil the same amount of water in almost half the time.
It happened the same to me. Try to use it for something else, and not do what I did, namely disassemble it and attempt to improve it (it can't be improved). I obviously ruined it, and bought a cheap (not cheapest though, those break quickly) induction stove afterwards.
Is it really possible that watching water boil is more interesting than watching paint dry ? I would say the answer is yes. Induction hobs really are faster and more efficient, that I know because I have one myself and they really are so much easier to clean.
The big difference here is that the conventional cooktop has to heat the heating element, and that heat has to transfer to the utensil, where the induction cooktop heats the utensil directly. Much more efficient.
Invalid experiment, because there are two variables. For a valid test you should have used identical pans. (That's another thing: you called these implements "pots," but since they both have one long handle they're actually pans; sauce pans to be precise.) That said, controlled experiments have shown that induction cooktops often ARE faster and more energy-efficient than other types of electric stoves.
***** You're wrong on everything you said. Those are pots. Or pans. That's a difference in dialect. I have an aluminum pot, similar in everything but material to the pot on the right in the video. On the box it came in, it specifically said pot. In the standard American vernacular, that's perfectly acceptable usage. Typically, a pan is any flat or low vessel, and a pot is any high-sided one. In the case of saucepan, saucepan is a type of pot. And yes, those terms are ANCIENTLY used that way. All the way back to Middle English. So if you're gonna try to correct someone's word usage, at least don't be stupid, yeah? Next, no, they don't need to be identical pans. That's stupid. They are different methods of heating, so there's no such THING as identical pot for this. One is heating the pot directly, and one is a combination element plus pot. The thermal conductivity of the pot being heated by the element matters, but NOT for the one being heated directly. For your last bit of comment, they are ALWAYS faster and more energy-efficient, inherently. You have decreased the media which is being heated, QED.
So you do use wattage to boil water they’re not too many UA-cam videos to explain that I got a true induction burner to burners is 1800 W and it boils water pretty fast but I got good pots
even though i am biased to the induction cook top just because it is an amazing piece of technology. this test was not performed as a comparison should just like a kids science project if you want to find out the difference between the 2 everything should be the same that means SAME PAN and same temp that both can get to so if only one can get to 120 then set the other to 120 etc etc. but good vid and thanks for it.
This is what I did first I start running the electric gas stove with cold water in the pot and go outside your house and find the electric reader if u have a electric stove and look at the reader if it's running fast and do the same thing from induction and from there compare which one is consuming more electricity and from there you will know which one is better.
You are not just heating the water to boil it, you are having to heat the container which is holding the water as well - since the pans are obviously not the same, not sure how accurate your test is. Best to use identical containers.
Actually, in order for the test to be accurate ya need to switch the pots and redo the test! Being one can be more magnatized than the other creating a stronger/faster conection of heat.
You should start with ice water in the pot at 32 degrees and, turn om both burn at the same time,and let it on have your friend hold both pot while you taking the temp. and you start the timer and he the the pot on both on the the cook top
This experiment probably would have been much better if they would have used the same stainless steel cookware for both burning methods. No doubt the induction method would have still been the obvious winner, but accuracy is key in experimentation after all.
Amps X Volts = Watts. 1,200 Watts DIVIDED by 120 Volts = 10 Amps. 1,200 Watts DIVIDED by 240 Volts = 5 Amps. A 1,500 Watt electric RESISTIVE type space heater provides 3.45 BTU's per Watt electricity used. RESISTIVE heat strips are 100% efficient at converting Watts to BTU's A "HEAT PUMP" can convert Watts into BTU's at 300% efficiency and more by using the refrigeration cycle of an AC unit by reversing its AC mode to reject heat indoors. A HEAT PUMP evaporates refrigerant to REMOVE heat and then condenses the refrigerant from a vapor into a liquid by rejecting heat indoors rather than outdoors. There is only 1 way to go beyond 100% efficiency with power.
You boil water in a kettle - when you cook a casserole it takes a negligible difference in time - I KNOW when my pro customer chefs wanted induction ranges the power requirements we HUGE....go figure. One hotel's utilities supplier even called up bc they said it was impossible to increase their monthly bill by so much after they had induction fitted...so it's not all about speed
i have a Brandt Induction cooktop (0 to 9) and those portable Induction cooktop.(0 to 15?) Different brands different temperature settings. Both can be 1 but the Brandt level 1 can melt chocolae directly while the other might burn the pot with chocolate in. Overall, brandt is so much better than the portable one. So brands play a part too or maybe portable/"built in" model might be different
I am looking for a saucepan with spout/pour for my induction cooktop. I still could not find it. May I know what is the brand of your saucepan (on induction)? Plz response ASAP. Thank you
Question for you! If you’re cooking candy and need a certain temperature, let’s say 300 degrees, is the point that it reaches 300 degrees the same as waiting for a regular stove to reach a hard crack which is 300 degrees? Will I still achieve the hard crack cooking so rapidly? Will the water still boil down as it does on a regular stove top? Thank you!!!
I don't have experience cooking candy. All I can say is that the pan should heat up much faster than a traditional electric stovetop and will stay at temperature once you get it to the temp you desire. It will also cool down faster when you adjust the temp or turn the unit off since it was the pot generating the heat and not the surface below the pot. So, YES, it should be faster regardless of what you're cooking.
Appreciate the effort, but how about identical pans, identical laser temp sensors, do away with the ice cube nonsense, and hit the start controls at the same time.
why do people keep telling me induction cooktop is more cost efficient, but my friend works in a restaurant said gas is the cheapest? I'm in California Bay Area.
+Yinan Wang Could that be because people consider electric cooktops could work with solar panels? I mean, if you manage to invest enough in solar panels, you obviously won't see the need to pay for gas as you have a free electricity source. Then I don't know how restaurants work nor how to compare fairly gas and electricity, it could even just be because of the single restaurant's location or the building itself the reason why your friend finds it's cheaper.
I do find induction is inferior in some ways to gas, but for me, induction is more convenient. I don't have a gas line in my house, so i have to lug around that heavy gas tank every few months or so. After seeing the disastrous gas line explosion in Taiwan, I'm glad we don't have one of those in our town.
It depends on how you compare efficiency, really. Induction tops are more efficient at transferring energy into the pan than traditional electric and gas tops, meaning it will use less energy to cook, and will cost less to use than a resistive or radiant electric top. However if gas is a cheaper per unit of energy than electricity in your area, it may actually be more economic to use gas, even if it is wasteful of energy.
Yes, in my area it costs me more if I leave the electric lights on in my living room for a month than it costs to heat the entire house with gas, even in -30 degrees C.
Yes if you were to open the cooker... [DON'T] open the cooker! You will see rings of coiled wire. When electricity pulses.. passes through the coils it generates a magnetic field... ( eddy current) this current makes the molecules within the meatal rub back & forth against each other VERY fast and the friction/heat is the result. You can learn about this at askgoogle or ask.com. pretty interesting stuff. I like how this was invented back in the early 1900s! Have fun.
linuxxxunil Except he's incorrect. 1200W on 240V or 1300W on 120V. This means that, realistically, if the induction surface boils faster than 12/13 as quickly as the non-induction *IT IS MORE EFFICIENT.* Meaning that no matter WHAT the rest of the setup is is irrelevant. The type of pot doesn't matter, either, seeing as induction heats directly and the conventional surface heats a surface which heats... everything around it. The differences in the pot metals can be easily accounted for. And if you do some basic freaking research, you can find that even if one is steel and one's aluminum (which they are both steel as mentioned) you're talking about a factor of 2... against the induction. If they were trying to say "oh, this one's faster by this amount, and thereby it's equivalent to better by x amount!" it would be one thing, but that's NOT what's going on. Jesus, learn basic freaking physics.
+evilkillerwhale well that was impressive but we are trying to convince the general populace not physicists. Without getting into details, it would have looked better if they were using two of the same pot. That's the material point that was being made
BrooklandBackyardBrewery Pete All have to have iron in them, for its the iron molecules that vibrate and create the heat. Magnet doesn't stick to the cookware it won't work on an induction coil.
The test if a pot will work is; take a magnot and if it sticks to the bottom of the pan.. pot... it will work. Otherwise get a diffusser plate and ANY pots/pans will work!
1200W vs. 1300W? Unsure and unequal power supplys? Different testing equipment. Sorry, but your experiment does not say anything. You should at least balance the power.
the power is balanced, the difference is the source and the energy, one uses more energy with less results and more waste while the other uses less energy with more results, doesn't take a rocket scientist to use common sense.
Usually no. Resistance elements are les than 74% efficient; induction units are about 84% efficient. Also, coil cooking elements will lose efficiency if too small a pan is used; induction elements heat only the pan, not the surrounding materials.
+walktheworld This thermal scanner is not good for your meat, since it only scans surface temperature. For meat you need temperature probe since you need internal temperature measurement.
Remember that your attitude affects the boiling temperature. 212 at sea level at 29.92 inches of mercury. Yes, induction is far better and NO you do not need to use the same kind of pan. It is called heat transference, you are not heating the surface of the cooktop but the pan itself. If you use a thin bottom pot on the electric burner your transference will be quicker, that is, less metal heat up, if they used the same pan on both it would take longer for the pan on the electric element to heat up. A copper-clad pan must first heat the entire metal surface first whereas the steel or cast iron pot heat itself from the excited molecules in the steel.
Induction stove is placed higher than regular stove and the atmospheric pressure difference will give an edge to the induction stove. Also phone is closer to the induction stove which is complimenting the heat of induction stove. Fully biased demonstration.
This is a bogus test. As many others have stated, you have to use the same pan in both tests. Because induction only works on the iron in the pan, the pan with the most iron will work better.
not an even match.... 1300W @ 120V vs 1200W @ 240V. the current on the induction is more than double that of the glass cook top. 1300÷120 = 10.83A. and 1200÷240 = 5A. I still believe that if the specs and pots etc were identical. that induction would win, but not by the same margin.
+Andrew Jawney Power is measured in watts, not amps. You must know both amps and voltage to determine how much power is being used (amps X volts = watts). They might not be using the exact same amount of power (1300W versus 1200W), but there are pretty darn close. This was not meant to be a perfect comparison... it was just showing that a 120V unit could kick the butt off my unit that required my generator to be running due to its 240V setup.
Pot specs wouldn't make much difference in this case, it's not rocket science here just heating water. My 1800W will boil 2 cups of water in 2min30sec, if I dump it cool it back down put the same pot with 2 cups on a glass top electric stove it boils it in 4min40sec.
Compare this to an actual consumer glass top stove.....I bet the water boils way faster than the induction...I boil water in a pot that small in under 2 minutes every morning on my glass top stove
beautifully standard is another word for bullshit i used my gas top with a smaller pot cover over it took 6 min to just come to a boil as apose to boiling at almost 5 min with a medium pot amazing
Very flawed test. Induction is not the same as ceramic radiant. You have to use the same pot for both tests to properly compare cold to boiling and using an ice cube to stabilize the temperature is also flawed, you should have the water left in a fridge for a few hours. Try doing the test again with one pot on one, allow cooling and then the other ceramic top and then compare times.
On my induction hob cooker here in the U.K., I have boiling water in about 1 minute. It is faster than my electric kettle. This is the way to go with cooking and as well as being so fast uses a lot less electricity.
When you place a piece of paper between the "ring" and the pan and it does not burn anytime it is like magic to people.
induction is the way to go
I really like it. Easy to clean and you eat in time
Thank you! I bought this Induction cooker online and havent recieved it yet, so I am so thankful for finding someone who is demostrating the very same one! I love it! Thanks again :)
Did it arrive yet?
Just ordered an LG induction range from Costco.
Why?
Careless about leaving napkins and plastic on the range. With induction, no chance of catching fire.
Toddlers about. Can’t burn themselves. Heat only is on while the pan is on the smooth top.
Top wipes off easily with a damp rag. No more using a razor to remove splatter. Top stays cool.
Also heard you can keep a paper towel between the heater element and the pot. Only the pot gets hot. People actually spread paper towels on the smooth-top to catch any splatter.
Sounds pretty cool.
I use newspaper in order to protect the surface from scratchs.
Congrads on making a whole video on boiling water with exciting play by play commentary XD
MyuFoxable lol I was excited
They're good for boiling water quickly but that's about it. They only heat a little patchy donut shaped ring in the pot about 6" in diameter. The princess would be able to still fairly evenly heat a 10" pan since it heats a big solid circle on the bottom; the induction would have everything in the middle cooked while everything on the outside 1-2 inches would be raw. When I first got my 1800W induction burner I warped a $130 stainless steel pan during preheat because I didn't know how small and uneven the actual heated area was. I assumed it heated an area the size of the ring painted on the top, this is wrong. I kept turning up the heat wondering why water droplets still weren't sizzling, little did I know the middle must have been 500+ degrees while the outside third of the pan where I was testing was still not even evaporating the water droplets. You can have basic success cooking things like bacon in one piece with a good heavy pan very slowly over low heat but for 90% of my cooking I still prefer a regular stovetop for anything in a pan because it's so much more even you get a better result faster and can have a nice even high heat for sauté, or cook a pan full of eggs and have them all complete at the same time instead of guessing which one to remove next. Cast iron might be best if you can get it to work, mine shuts off with an error message using cast iron.
I just got mine. It's 2200W, from American Home. I've been using induction cookers for a while. It doesn't need to be very powerful, timer is more important than power (for me).
If you think that's fast, in the UK our tabletop induction hobs are over 2 kilowatts- because we use 240 volts on all our sockets- they can give roughly twice the power. Our electric kettles are 3 kilowatts!
Wow, I'm going to live on my own and I'm probably going to choose an induction cooktop (I'll only have two, non-built-in ones) since gas isn't available and I think it's dangerous.
They run on 240V (since I live in Europe and that's the standard over here) instead of a 400V electric cooktop. I guess induction will be a great choice.
They're 2500W for the two I believe.
I used one when I was living by myself too. Great choice, perfect combination between gas and classical incandescent. Just avoid the cheapest ones, they don't last long.
You have to use the same kind of pans for both of them.
+Pacero
Not if your pots & pans & wok is made from metallic,
magnetic material.
but you could use the same magnetic one on the non-induction hob. It's hardly a fair test if you add more variables in addition to the one you're measuring. Although it looks fairly conclusive anyway.
They don't work like that and the induction is way thicker I own it this is real if u used same pot on left burner it would be even slower
PRESTIGE APPLIANCES CHATSWOOD, no. Mass and surface area are very important in a test like this.
Agree!
On the internet I read that they save up to 90%. Well thank you for this video as it allowed me to calculate the savings...
First converting the minutes to hours (divide by 60), As I would like to compare kWh used.
The Convert the Watt used to kW
Then simply divide the amount of kW by the hours used.
(Time form what I could see was(5 minutes and 9 minutes)
Watt as given in the beginning already accounts for the difference in Volts so that is 1300 and 1200
Resulting in 0.108 kWh used for the Mr. Induction and 0.18 kWh for the Queen...
Thus 40% saving...
That is why I hate when they say you can get UP TO anything.
I can get up to a 100% for a test as well that does not mean I cant get 0%... It simply states the maximum.
Actually another thing is, the tester should use the same pot to give a more fair comparison but of course i believe induction is faster than normal ceramics/gas. especially gas.
Induction cook tops have been around since at least the 1970's perhaps prior. I remember seeing one for sale in the Sears catalog around 1976 and in their stores at that time. The technology is in no way new. I personally have been using induction cooking since 1988 with a portable unit. My desire is a Wolf modular induction and electric/halogen unit. I use Demeyere cookware which I have owned for 20yrs. These units are incredibly fast for small amounts of water boiling, however boiling large amounts of water as for pasta in a large vessel 6-10/12 quarts, a standard gas or electric burner is just as fast. I use mine for general cooking, sautéing, frying, simmering etc. They are great for chocolate and items that tend to scorch such as butter sauces and puddings or creams that require constant attention and stirring as the temperature control is much more precise.
I don't understand the problems and issues everyone has with purchasing "special cookware" for use on these units. When microwave ovens were introduced, special cookware was needed for them. People in general seem to complain when added purchases are needed to operate kitchen appliances, unlike buying the new greatest accessory for a useless electronic device as I see most waste money on. Instead of wasting your money on multiple sets of cookware, I suggest you purchase a well made cookware set with a lifetime warranty that can be used on multiple appliances and stop bitching about the cost once and for all.
Peace to all and best of luck!
+David C (Foxnallen)
If I understand correctly the pots and pans have to be ferrous metal? Steel or cast iron, yes?
I always drink coffee when I watch induction!
The heat doesn't directly go to the metal with the induction top. Its generated in the metal itself.
paxmowa Those are, for all intents and purposes for general usage, equivalent.
Yep, that's better said
Has anybody considered that the 1200 Watts for the resistance range on the left may be for two burners simultaneously, while each one may only be 600 Watts?
We have a a full size induction stove. We see a huge difference in performance from when we were using an electric stove. We found the speed of heating the food is about 60% faster with the induction stove.
We also like the idea there is no very hot surface under the pot. The surface of the induction stove is heated from the reflected radiation from the pot sitting on top of it. The electric stove heats the room at the same time, which is actually waisted heat in to the air. The induction stove does not radiate any heat back in to the room, other than what the pot itself can radiate, but the pot radiation is very small.
Because there is no heated surface with the induction stove, when turning lowering or raising the power to the element the response of the induction stove is much faster. It is nearly instant compared to the electric stove. Induction stoves respond at the same rate or faster than gas stoves. Induction stoves also cost less to operate than gas stoves.
Overall power consumption with induction stoves is a net of about 40% to 50% less. When using induction cooking, over the long haul this is a decent power savings especially when dealing with such high wattage appliances.
I've read many comments about induction cooktops and changing old pots. Maybe new induction cooktop is the reason to renew old pots? And of course, for your favorite pots, you can use adaptors.
Anyway - induction cooktops our future. We recommend to use only induction if you don't have any specific reasons to use gas.
They use the same amount of power, if one takes more volts it just requires less amps. Power is measured in watts one just has a lower impedance
No. There's also efficiency, induction should be more efficient. So if they were both 120V and 1500 watts, the induction cooktop would cook faster, therefore use less power (watt hours).
Nice video. I'd like to see you do one comparing induction to gas.
Temperature will always fluctuate and be inaccurate when using infrared thermometers with clear liquids and on surfaces that reflect light. Using a steak thermometer in each pot would have been ideal but not everyone has those kicking around.
Well its not like it fully matters, you have visual confirmation of which is boiling first and which is cooling down faster, but yes to be more scientifically accurate it would require a more accurate instrument to measure it.
right now at my disposable I have a 4 burner gas range, a 4 burner electric range and 2 induction plates, a 1300w and a 1800w. I use the same pans on all, t-fal. I have never burnt a pot on induction. Have burnt every pot I own at one time or another on gas and some on electric. Both the reg stoves are going in storage. I love the inductions. The 1300w is my first, a cheap copper chef from Sam's club. I recently got the 1800w just because I wanted a second one and didn't want a full cooktop, my kitchen is 5.5 feet x 9 feet...not a lot of room. I cook full meals 3x's a day with the induction, an oster french door counter oven and my microwave. Microwave, convection and induction. Who says an old woman can't learn new stuff?
And btw I used this exact same one 3 yrs daily I'm from south Louisiana I cooked gumbo fried oysters everything flawlessly
Hi ros1eful, I'm a personal chef in Calgary, AB Canada. Induction used magnetism to excite the iron molecules in potware. So as long as a magnet will stick to a pot, it'll work on an induction stove top. True Convection cooking refers to an oven that will have a fan at the back of the oven, and 2 or more heat sources, or elements within the oven. The concept is that the fan help circulate the heat around the oven, aiding in browning and cooking times. Does that answer your question?
Should use identical pans. The all stainless is more conductive than the other. While they both have magnetic bottoms, one pans is better at conducting heat upward along the sides.
Thanks for the video, but I can't believe that I just watched water boil (several times).
Mark Felty
Me too!😂
Thermometer use was very illustrative.
IT,S 240V BECAUSE IT IS A TWIN BURNER NOT SINGLE!+ HIGH VOLTAGE IS MORE PROFESIONAL AND SAFE AND DURABLE REGARDLESS OF BATTERY IDEA THAT CAN,T WORK FOR MORE THAN AN OMELET COOKING! ,YET I LIKE THE IDEA OF INDUCTION IF THERE IS NO CANCER EFFECT (READ SIDE EFFECT!) AND REALLY THANK YOU ALL FOR THE DEMO, ENJOY CAMPING PALS.
Keep in mind when you get 1800W, since your 15amp outlet is max out at 1875W. If you're cooking at full power often, I would recommended to plug it in a 20 AMP circuit.
You dont get 1800W from the breaker, your cooktop determines the power/current that is passing through the breaker. Plugging it into a 20 amp circuit wont increase your current or power to the device. The circuit breaker rating is just for wire protection. It is not a current limiter. The 15A breaker can supply over 15A but only by a percentage and for a specific amount of time before it trips. So if you use a 15A or 20A and the unit works then you are ok, the cooktop draws the same power regardless of the breaker rating. If the cooktop exceeds the current rating then your breaker will trip. So if you arent tripping then there is no benefit to using a 20A breaker.
Richard K. P = E x I (125v x 15a = 1875w) on a typical 14 gauge wire. Code required bathroom plug to be at 20A why?. Look at all hair dryer 1875W at full blast. 20A outlet will give you 2500W extra cushion so wire doesn't run hot. Anyone depend on the breaker to trip should invest in good home insurance.
You're correct it won't trip the breaker if plug in 15A since it still within range, but if anyone running it at full blast all time for long period time just be caution of the wire.
With my 1800W Induction cooker it takes about two minutes to boil two cups of water.
what are you doing? where's your constant variable? they have different pots! Jehhhzzzz!
yeah, they are stupid fucks
same amount of water, so I think its good enough to compare
yup. should be using ONLY different cooker.
Also they are placed in different Lattitude,Longitudes.
Yet another area where Eurupe is ahead of the game. They figured out indictiin cooking is superior way back in the early 1900s! FYI induction technology was born in Amarica. But we rejected it... cause gas [ was] cheaper!
This is what I've noticed. First they make 3 original PIC-1300W, PIC2-1500W and they PIC Pro-1800W. They are still advertising only the original on TV, Online the PIC2 and Call the PIC PRO.
I've tried/used several others: ALL work pretty much the same. The advantage of
Nu-Wave is Programmable and Temparature range.. NONE of them are EVEN across the pans. Advantage of induction, it fast and doesn't heat up kitchen. Efficiency: 12% over electric and 50% over gas. Need dedicated outlet to get wattage draw..
Pans stick after a few uses. The PIC2 and PIC PRO..when pan is lifted off, the fan stops immediately and have to push start to return cooking.
ALL PICs, regarless of brand m, maintains temperature by cycling on/off. the outer edges are apparently controlled by the center, because it never gets as hot..evenly. Eggs, hamburgers, etc will not cook evenly because of the cycling and the center control. While better than guessing on a regular stovetop, temps are not accurate, especially below 200 degrees. Heat above desired temps a few secons before dropping in foods than are not room temp.
BTW, there are couple of dual burners at 1800watts, but; they don't tell you that they split the wattage (900) each. But the same will be true if if you plugged in 2 PICs on the same circuit/plug..especially less if you're also sharing with the frig and lights...if circuit doesn't blow first.
BTW, if you have a 20amp cuircuit and plug in a surge protector they trip at 15 amps. But, I could envision several on a buffet at low temp. I paid about $240 2 PIC Pros, with the accessories advertised..TOTAL.
Ricky, nice write-up. I note that because of the way the control circuit works, all induction cooktops tend to over-shoot temperature and then come back down because they can't measure the pan temperature, but only the glass temperature. That is a technology limitation. Software and control circuit variations may make this less noticeable on some units.
You should be able to draw 1800W on a single 120V 15A circuit, but that's the limit, so as you say, you can't have anything else on that circuit. Most surge protector breakers are set for 15A, so unless you can find a surge protector designed for 20A, you are right, you are limited to the 15A 1800W limit.
As for the uneven cooking, on the smaller units, there is only a single continuous loop of wire forming the electromagnet and so that becomes a function of the heat distribution of the pan and mass, I don't seem to have a problem with eggs in two different manufacturer's stainless steel pans and my cast iron seems to be even when frying.
I noticed that all my pans were sticking and it was driving me crazy thinking it was a temperature problem, then I discovered that if I ensured I had the oil in before starting the element, that problem went away - I am able to slide my omelettes out of my un-coated stainless steel pan without any tools at all.
The physics of boiling water is that the more heat you can transfer into the water in a given time, the faster it will boil. This is going to be a limitation of that 1800W circuit mentioned above unless it is a 240V built-in or commercial 240V plug-in unit which then can deliver much higher wattage (if designed to do so) to the pan and so boil water faster. I would *love* to be able to get a more powerful unit and be able to compare it. I keep thinking I'd buy a unit, mount it in a mobile island with a 240V plug in the floor for it for the extra prep and storage space.
Patrick Buick Thanks for the comment. I'm not an electrician...but I have seen a lot of circuits blow. I haven't seen a 20A Surge protector either. I do understand math a little bit. When my mother's house was being remodeled I had them but in 2 dedicated 20A circuits in the kitchen. And what does she do? Put a surge protector and tried to run the Microwave, TV and coffee pot at one time:).
If in a more modern house, you can steal the 'dedicated' circuits of the disposal and dishwasher...and, so I'm told, you can split the 240V Oven's circuit...but I don't know how the 30A is distributed.
Another problem, I think, is that the 120V do not necessarily put out that voltage; I think they are closer to ~115V. Also, the GFI's required in 'wet' locations are also 15A's
I think I tried that with my cast iron and stainless steel pans, I revisit that. Did you use a thermal laser thermometer on the edges of the pans?
I saw a company advertising an 1800W dual burner pan, but the fine print shows that if both burners are on only 900W are available to each.
I've found that the major 'advantage' of the NuWave PIC's is that temperature range is not set at the variable 6-7 pre programmed buttons. The other is that it's programmable; albeit is not very useful at the start.
You need to use meats and other foods that are close to room temperature or you will suffer a great temperature loss the will recover very very slowly
On the coil...they 'claim' there are 6-8 outward protrusions that will heat up only where the pan edges are; I know that that is impossible for the 'cut-out' pan and ice demo to work.
Further, your oil will NOT come out clear as the commercial suggests. Bits and pieces fall off a settle to the bottom of the pan and continue to cook. Also, depending on the food that's added temperature, will drop it to well below 200 degrees...and NONE of the 4 brands I've tried recover well and/or are effective at that temperature.
I've just bought induction decided to go with new technology-we do not have gas as a choice unless we bring propane in and do that installation so that becomes too expensive, We'll see how it works??
Very interesting.
I just bought a ceramic stove that goes up to 2200 W. I tested it by attempting to boil a full pot of water. Bubbles rose, it steamed, and became unbearable to touch, but it didn't boil. I admit it was a lot of water, but I'm not sure if I should be concerned, considering a regular induction oven will boil the same amount of water in almost half the time.
It happened the same to me. Try to use it for something else, and not do what I did, namely disassemble it and attempt to improve it (it can't be improved). I obviously ruined it, and bought a cheap (not cheapest though, those break quickly) induction stove afterwards.
i'm sold, thanks
How many years did your Mr. Induction burner last for with every day use?
Very good device!! Gbu induction cooker
Not only more efficient at heating but less heat going out in the room which needs to be offset.
Is it really possible that watching water boil is more interesting than watching paint dry ?
I would say the answer is yes.
Induction hobs really are faster and more efficient, that I know because I have one myself and they really are so much easier to clean.
My Smeg C6IMX8 has a 3700 W Turbo Boost function. THAT makes a difference. But you need 400V what is standard in Europe anyway.
The big difference here is that the conventional cooktop has to heat the heating element, and that heat has to transfer to the utensil, where the induction cooktop heats the utensil directly. Much more efficient.
So why restaurants do not use induction stoves? It’s not about speed, it’s cost, durability, predictability and consistency...
This was fun, thanks😊
Invalid experiment, because there are two variables. For a valid test you should have used identical pans. (That's another thing: you called these implements "pots," but since they both have one long handle they're actually pans; sauce pans to be precise.) That said, controlled experiments have shown that induction cooktops often ARE faster and more energy-efficient than other types of electric stoves.
***** You're wrong on everything you said.
Those are pots. Or pans. That's a difference in dialect. I have an aluminum pot, similar in everything but material to the pot on the right in the video. On the box it came in, it specifically said pot. In the standard American vernacular, that's perfectly acceptable usage. Typically, a pan is any flat or low vessel, and a pot is any high-sided one. In the case of saucepan, saucepan is a type of pot. And yes, those terms are ANCIENTLY used that way. All the way back to Middle English. So if you're gonna try to correct someone's word usage, at least don't be stupid, yeah?
Next, no, they don't need to be identical pans. That's stupid. They are different methods of heating, so there's no such THING as identical pot for this. One is heating the pot directly, and one is a combination element plus pot. The thermal conductivity of the pot being heated by the element matters, but NOT for the one being heated directly.
For your last bit of comment, they are ALWAYS faster and more energy-efficient, inherently. You have decreased the media which is being heated, QED.
SeikiBrian yes why did he use 2 different pans - what an experiment
I've seen a few retail packages with clear misspellings. I wouldn't take it for granted that the box called it what it is.
So you do use wattage to boil water they’re not too many UA-cam videos to explain that I got a true induction burner to burners is 1800 W and it boils water pretty fast but I got good pots
why only bottom layer of the vessel is heated and edges of the vessel is cool.
even though i am biased to the induction cook top just because it is an amazing piece of technology. this test was not performed as a comparison should just like a kids science project if you want to find out the difference between the 2 everything should be the same that means SAME PAN and same temp that both can get to so if only one can get to 120 then set the other to 120 etc etc. but good vid and thanks for it.
This is what I did first I start running the electric gas stove with cold water in the pot and go outside your house and find the electric reader if u have a electric stove and look at the reader if it's running fast and do the same thing from induction and from there compare which one is consuming more electricity and from there you will know which one is better.
You are not just heating the water to boil it, you are having to heat the container which is holding the water as well - since the pans are obviously not the same, not sure how accurate your test is. Best to use identical containers.
For comparison why use different pot- should be exactly metal and not one with a non stick pot????
Actually, in order for the test to be accurate ya need to switch the pots and redo the test! Being one can be more magnatized than the other creating a stronger/faster conection of heat.
I have 18/10 stainless steel cookware but a magnet will not stick to the bottom. Does that mean it will not work with induction? Thanks
What thermometer are you using to measure the temperature? What is the make and model? Where did you buy it? I want the same one. Thank you.
You should start with ice water in the pot at 32 degrees and, turn om both burn at the same time,and let it on
have your friend hold both pot while you taking the temp. and you start the timer and he the the pot on both on the the cook top
This experiment probably would have been much better if they would have used the same stainless steel cookware for both burning methods. No doubt the induction method would have still been the obvious winner, but accuracy is key in experimentation after all.
Perhaps; how ever infuction cookers are wonderful!!!
Amps X Volts = Watts.
1,200 Watts DIVIDED by 120 Volts = 10 Amps.
1,200 Watts DIVIDED by 240 Volts = 5 Amps.
A 1,500 Watt electric RESISTIVE type space heater provides 3.45 BTU's per Watt electricity used.
RESISTIVE heat strips are 100% efficient at converting Watts to BTU's
A "HEAT PUMP" can convert Watts into BTU's at 300% efficiency and more by using the refrigeration cycle of an AC unit by reversing its AC mode to reject heat indoors. A HEAT PUMP evaporates refrigerant to REMOVE heat and then condenses the refrigerant from a vapor into a liquid by rejecting heat indoors rather than outdoors. There is only 1 way to go beyond 100% efficiency with power.
You boil water in a kettle - when you cook a casserole it takes a negligible difference in time - I KNOW when my pro customer chefs wanted induction ranges the power requirements we HUGE....go figure. One hotel's utilities supplier even called up bc they said it was impossible to increase their monthly bill by so much after they had induction fitted...so it's not all about speed
i have a Brandt Induction cooktop (0 to 9) and those portable Induction cooktop.(0 to 15?)
Different brands different temperature settings.
Both can be 1 but the Brandt level 1 can melt chocolae directly while the other might burn the pot with chocolate in.
Overall, brandt is so much better than the portable one. So brands play a part too or maybe portable/"built in" model might be different
how did they get the single one to turn on?? I have one almost exactly like it and I can't seem to figure it out
That induction dont work mine takes a 1min 1/2 to boil
I am looking for a saucepan with spout/pour for my induction cooktop. I still could not find it. May I know what is the brand of your saucepan (on induction)? Plz response ASAP. Thank you
you can not use the same pot as the induction cook top requires a steel bottom pan or it will not conduct the electromaganatic energy
Watching paint to dry will be next?
Im not sure what to think of this.
Question for you! If you’re cooking candy and need a certain temperature, let’s say 300 degrees, is the point that it reaches 300 degrees the same as waiting for a regular stove to reach a hard crack which is 300 degrees? Will I still achieve the hard crack cooking so rapidly? Will the water still boil down as it does on a regular stove top? Thank you!!!
I don't have experience cooking candy. All I can say is that the pan should heat up much faster than a traditional electric stovetop and will stay at temperature once you get it to the temp you desire. It will also cool down faster when you adjust the temp or turn the unit off since it was the pot generating the heat and not the surface below the pot. So, YES, it should be faster regardless of what you're cooking.
Appreciate the effort, but how about identical pans, identical laser temp sensors, do away with the ice cube nonsense, and hit the start controls at the same time.
Even if they did that.. it will be same results. Induction boils really fast base on experience.
A bigger pan means a bigger area of heating so that's why it heats fast on induction .
Induction cookware is very popular now.
why do people keep telling me induction cooktop is more cost efficient, but my friend works in a restaurant said gas is the cheapest? I'm in California Bay Area.
+Yinan Wang
Could that be because people consider electric cooktops could work with solar panels?
I mean, if you manage to invest enough in solar panels, you obviously won't see the need to pay for gas as you have a free electricity source.
Then I don't know how restaurants work nor how to compare fairly gas and electricity, it could even just be because of the single restaurant's location or the building itself the reason why your friend finds it's cheaper.
gas is more efficient for cooking quality. the sales people are the ones who tell you induction is better. it is marketing...
I do find induction is inferior in some ways to gas, but for me, induction is more convenient. I don't have a gas line in my house, so i have to lug around that heavy gas tank every few months or so. After seeing the disastrous gas line explosion in Taiwan, I'm glad we don't have one of those in our town.
It depends on how you compare efficiency, really.
Induction tops are more efficient at transferring energy into the pan than traditional electric and gas tops, meaning it will use less energy to cook, and will cost less to use than a resistive or radiant electric top.
However if gas is a cheaper per unit of energy than electricity in your area, it may actually be more economic to use gas, even if it is wasteful of energy.
Yes, in my area it costs me more if I leave the electric lights on in my living room for a month than it costs to heat the entire house with gas, even in -30 degrees C.
and where is the one with the fire?
Did anyone notice the water bulb by induction cooker are jumping out of order
Do u have to keep the pot within the round line ???🤔🤔🤔
Yes if you were to open the cooker... [DON'T] open the cooker! You will see rings of coiled wire. When electricity pulses.. passes through the coils it generates a magnetic field... ( eddy current) this current makes the molecules within the meatal rub back & forth against each other VERY fast and the friction/heat is the result. You can learn about this at askgoogle or ask.com. pretty interesting stuff. I like how this was invented back in the early 1900s! Have fun.
this is also pot vs pot not about only induction vs standard
waste of time, different pots, different metal different conductivity
BrooklandBackyardBrewery Pete You're bad at physics.
+BrooklandBackyardBrewery Pete Amen Brother. Preach it now.
linuxxxunil
Except he's incorrect. 1200W on 240V or 1300W on 120V.
This means that, realistically, if the induction surface boils faster than 12/13 as quickly as the non-induction *IT IS MORE EFFICIENT.* Meaning that no matter WHAT the rest of the setup is is irrelevant. The type of pot doesn't matter, either, seeing as induction heats directly and the conventional surface heats a surface which heats... everything around it.
The differences in the pot metals can be easily accounted for. And if you do some basic freaking research, you can find that even if one is steel and one's aluminum (which they are both steel as mentioned) you're talking about a factor of 2... against the induction.
If they were trying to say "oh, this one's faster by this amount, and thereby it's equivalent to better by x amount!" it would be one thing, but that's NOT what's going on.
Jesus, learn basic freaking physics.
+evilkillerwhale well that was impressive but we are trying to convince the general populace not physicists. Without getting into details, it would have looked better if they were using two of the same pot. That's the material point that was being made
BrooklandBackyardBrewery Pete All have to have iron in them, for its the iron molecules that vibrate and create the heat. Magnet doesn't stick to the cookware it won't work on an induction coil.
Us there song called "tiny bubbles."?
Would different type of metal make a difference? My steel frying pan is always hotter than teflon
The test if a pot will work is; take a magnot and if it sticks to the bottom of the pan.. pot... it will work. Otherwise get a diffusser plate and ANY pots/pans will work!
i got E2 message ? what does it mean ?
Is the ceramic cooktop work with aluminium cookware??
Nope... it only works with stuff a magnet would stick to.
You had the electric top setting to low. This really was not a fair comparison. I love induction cooktops, but this was not a real fair test.
1200W vs. 1300W? Unsure and unequal power supplys? Different testing equipment. Sorry, but your experiment does not say anything. You should at least balance the power.
the power is balanced, the difference is the source and the energy, one uses more energy with less results and more waste while the other uses less energy with more results, doesn't take a rocket scientist to use common sense.
A czy powierzchnia grzewcza i moc jest identyczna ???
isn't the spiral cooktop does better then both of this more expensive cooktop ?
Usually no. Resistance elements are les than 74% efficient; induction units are about 84% efficient. Also, coil cooking elements will lose efficiency if too small a pan is used; induction elements heat only the pan, not the surrounding materials.
*****
*****
thanks for good information
This demo isn't exactly correct, but induction _really is_ more efficient than gas or incandescent electric.
What is that temp measuring device called. I want one. It's so much faster than a meat thermometer.
en.wikipedia.org/wiki/Infrared_thermometer
+Beardog Thank you very much.
+walktheworld This thermal scanner is not good for your meat, since it only scans surface temperature. For meat you need temperature probe since you need internal temperature measurement.
+interceptorm5 Thanks for the info. I was thinking about getting one because I am very into tea, but I'll probably do without.
Remember that your attitude affects the boiling temperature. 212 at sea level at 29.92 inches of mercury. Yes, induction is far better and NO you do not need to use the same kind of pan. It is called heat transference, you are not heating the surface of the cooktop but the pan itself. If you use a thin bottom pot on the electric burner your transference will be quicker, that is, less metal heat up, if they used the same pan on both it would take longer for the pan on the electric element to heat up. A copper-clad pan must first heat the entire metal surface first whereas the steel or cast iron pot heat itself from the excited molecules in the steel.
I don't think my attitude affects the boiling temperature but do believe that ALTITUDE does.
You need to redo the test with the same pans.
Induction stove is placed higher than regular stove and the atmospheric pressure difference will give an edge to the induction stove. Also phone is closer to the induction stove which is complimenting the heat of induction stove. Fully biased demonstration.
the stainless pan will heat faster than the teflon
You're using different pans with different surfaces. . Not a good test.
A rolling boil is 212 degrees...you might wanna get a new thermometer!
I think the beeping noise would do my head in I think I'll stick to gas
This is a bogus test. As many others have stated, you have to use the same pan in both tests. Because induction only works on the iron in the pan, the pan with the most iron will work better.
not an even match.... 1300W @ 120V vs 1200W @ 240V. the current on the induction is more than double that of the glass cook top. 1300÷120 = 10.83A. and 1200÷240 = 5A. I still believe that if the specs and pots etc were identical. that induction would win, but not by the same margin.
+Andrew Jawney Power is measured in watts, not amps. You must know both amps and voltage to determine how much power is being used (amps X volts = watts). They might not be using the exact same amount of power (1300W versus 1200W), but there are pretty darn close. This was not meant to be a perfect comparison... it was just showing that a 120V unit could kick the butt off my unit that required my generator to be running due to its 240V setup.
watts is total power used, amps and volts just tell you how many watts you have used
watts is the total amount of power no matter if its 240 volt or 120.
Pot specs wouldn't make much difference in this case, it's not rocket science here just heating water. My 1800W will boil 2 cups of water in 2min30sec, if I dump it cool it back down put the same pot with 2 cups on a glass top electric stove it boils it in 4min40sec.
The induction don't have longer life
Umm...standard vs induction? They're both induction!?
It would be nice if you could charge these things, so you would not need to plug it into a wall all the time....
3 people could not turn on both at same time
Compare this to an actual consumer glass top stove.....I bet the water boils way faster than the induction...I boil water in a pot that small in under 2 minutes every morning on my glass top stove
beautifully standard is another word for bullshit i used my gas top with a smaller pot cover over it took 6 min to just come to a boil as apose to boiling at almost 5 min with a medium pot amazing
Very flawed test. Induction is not the same as ceramic radiant.
You have to use the same pot for both tests to properly compare cold to boiling and using an ice cube to stabilize the temperature is also flawed, you should have the water left in a fridge for a few hours.
Try doing the test again with one pot on one, allow cooling and then the other ceramic top and then compare times.