Electric hob or induction: how do they actually work?
An electric hob heats a resistance element beneath a glass-ceramic or cast iron plate. That heat is transferred to the pan — and to everything around it. It's a tried-and-tested technology: simple and affordable.
Induction works in a fundamentally different way. The hob generates an alternating magnetic field that induces current directly in the base of the pan. Only the pan heats up, not the cooking surface itself. That makes induction faster, more precise and safer.
What is the biggest difference between electric and induction?
Direct answer: With induction, the pan itself is heated via a magnetic field, keeping the surface cool and achieving up to 90% heat transfer efficiency. An electric hob averages 50–65% efficiency, as a large portion of the heat is lost to the surrounding environment. Induction therefore cooks faster and uses less energy for the same result.
Energy consumption: which hob is more efficient?
Induction wins this one clearly. Because the heat is generated directly in the pan, almost no energy is wasted. A 2,000 W induction zone delivers more usable heat in practice than a 2,000 W electric burner.
For those who cook frequently and intensively, this can make a noticeable difference to the energy bill over the course of a year. Electric is cheaper to buy upfront, but when factoring in running costs, induction often pays for itself.
Safety: an important advantage of induction
Because the cooking surface of an induction hob barely heats up, the risk of burns is much lower. Dropped crumbs or spilt sauces don't burn straight onto the surface — which also makes cleaning considerably easier.
Electric hobs remain hot for a long time after being switched off. This is an important consideration, especially in households with children or elderly people.
Speed and control precision
Induction responds almost instantly to temperature changes. Turn it down and the heat in the pan drops within seconds. This gives a level of control comparable to gas — ideal for sauces, melting chocolate or making risotto.
Electric hobs have more thermal inertia: they take longer to heat up and longer to cool down. This makes fine-tuning a little trickier, though modern glass-ceramic hobs are already considerably more responsive than older coil-style plates.
What cookware do you need?
This is the biggest practical limitation of induction: your pans must be magnetic. Cast iron and stainless steel with a magnetic base work perfectly. Aluminium, copper and older stainless steel pans without a magnetic layer do not work on induction.
Check easily with a fridge magnet: if it sticks to the base of the pan, it's compatible. Electric hobs work with virtually any type of cookware.
Comparison table: electric vs induction
| Criterion | Electric hob | Induction hob |
|---|---|---|
| Heating principle | Resistance element → pan | Magnetic field → directly into pan |
| Efficiency | 50–65% | 85–90% |
| Heat-up speed | Average | Fast |
| Control precision | Moderate to good | Excellent |
| Surface temperature | Hot (even after use) | Barely warm |
| Safety | Good | Excellent |
| Cleaning | Easy (glass-ceramic) | Very easy |
| Cookware requirement | Any type of pan | Magnetic base required |
| Purchase price | Lower | Slightly higher |
| Suitable for small spaces | Yes (compact models) | Yes (compact models) |
When should you choose electric, and when induction?
Choose electric if:
- You want to keep using your existing cookware collection
- Your purchase budget is limited
- You're looking for a simple, low-maintenance solution
- Your cooking style doesn't require rapid temperature changes
Choose induction if:
- Energy saving is a priority for you
- You want to cook quickly and with precision
- Safety matters more to you than a lower upfront price
- You're willing to check or update your cookware collection
Compact hobs: ideal for small kitchens and flexible use
Both electric and induction hobs are available in compact, freestanding formats. This makes them especially popular for studio flats, tiny houses, offices, campervans and as an extra cooking zone alongside a fixed kitchen.
A good-quality compact hob offers the same functionality as a built-in model, with the added advantage of flexibility: place it where you need it and store it away when you're done.
What does bakeVIA offer?
The compact hobs from bakeVIA are designed for everyday use in small and medium-sized kitchens. The models carry CE certification and come with a 2-year warranty — a mark of confidence in their quality and durability.
Whether you opt for an electric or induction model: bakeVIA places the emphasis on safety, ease of use and a sleek design that fits seamlessly into a modern kitchen environment.
Want to find out which model best suits your cooking habits? Browse the full bakeVIA hob range and compare the specifications side by side at your leisure. The right choice depends on your situation — and now you have all the knowledge you need to make it.