Induction cooker: disadvantages when cooking and energy balance

by Johannes

An induction cooker has advantages, but also disadvantages. We have compiled for you how you can benefit from the technology in the kitchen and which negative sides you have to reckon with when cooking with induction.

Disadvantages of cooking with an induction cooker: High price cancels out good energy balance

  • Health risk: An induction cooker works via electromagnetic fields – we explain the technology in detail in a separate article. These magnetic fields are not without risk if the cookware does not completely cover the hob. Magnetic fields can also be found in the environment, but not in this strength. Cooking requires a lot of energy. If you wear a pacemaker or are pregnant, you should keep a safe distance of at least 40 centimetres from the induction hob.
  • Price: Induction hobs are generally considerably more expensive than, for example, a hob with infrared technology. It is only worth buying one if you cook a lot and frequently. Only then will you save energy costs in the long run. We have summarised the power consumption and costs of an induction cooker for you in another article.
  • Cookware: With an induction cooker, you can only cook with cookware whose base is magnetic. Many pots and pans that you can use on gas or infrared will not heat up on induction. This means that in addition to the purchase of the induction cooker, there are often further costs for the appropriate pots and pans. You also need to calculate these costs if you hope to save on energy costs or want to cook in an environmentally conscious way.

Advantages of the induction cooker in fast cooking

  • Savings: Cooking with induction is similarly economical as cooking with gas. The pot or pan is heated directly, not the hob itself first. This means that no energy is lost during preheating, and there is no residual heat either. You can expect an energy saving of about 30 percent compared to an infrared oven
  • Safety: Since the hob is not heated, only the cookware, the risk of burns is low. However, this does not mean that you can touch the hob immediately after cooking. Although the hob itself is not heated by induction, it is heated by the hot pot
  • Speed: Cooking on an induction hob is just as fast as cooking with a gas hob: You switch on and the pot is heated immediately. So cooking is faster.

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