Radiant Vs. Induction Cooktop

By Randall Brooks
    Smooth cooktops come with radiant or induction heating systems.

    Smooth cooktops come with radiant or induction heating systems.

    Smooth cooktops are becoming more prevalent in newer homes and homeowners are opting to install them when remodeling. These cooktops are either radiant or induction type which simply defines how they heat. Between the two types, those with radiant burners are the most prominent. However induction stove tops are gaining in popularity. Let’s compare how they operate then take a look at the characteristics of each.

    Radiant Operation

    Cooking with radiant heat is a more physical process. From the burners to the food it requires heat transfer between every component. Radiant cooktops heat by passing electricity through heating elements below the smooth ceramic top. These elements radiate their heat without appreciably warming the surrounding air. Then the heat is sent out in waves through the ceramic cover to the cookware. This is the traditional process for heating and cooking food that most of us are accustomed to.

    Radiant Characteristics

    Radiant cooktops are known for relative ease of cleaning with mild detergents or paste designed for ceramic cooktops. Many come with variable size burners to accommodate different pan sizes. Some can even detect pan size and make the adjustment automatically. You’ll find the radiant types are generally less expensive than their inductive counterparts. Once the burner is cut off they continue to radiate heat for a short time, and they’re less efficient due to heat loss.

    Inductive operation

    Induction cooktop operation works in two steps. First the copper coils or burners are induced to generate an electromagnetic field. This field does not get hot. Simply put the coils "excite" the pot, causing it to heat. This phase is very similar to microwave operation. Phase two involves the pan itself. The coils below the ceramic top transmit their energy into the pan causing it to heat. So the cookware and the food are the only things heating up.

    Inductive characteristics

    Induction cooktops are precise and more energy-efficient because they reduce heat waste when compared to radiant systems. These cooktops reach boiling point quickly and can hold a very exact simmer. Since the pan is actually heating, the cooktop stays relatively cool. Note that you will find induction cooktops in the upper stratosphere of cost. Finally you must have magnetic cookware. Something a magnet would stick to; other kinds such as glass or ceramic will not do.

    About the Author

    Randall Brooks is an entrepreneur that personally manages his portfolio. He has more than 10 years experience in major rehabilitation projects and is an expert in various areas of home improvement. His writing has been featured in the Virginia American Waterworks magazine "Tap Into Virginia." Brooks retired as a U. S. Naval Engineer after serving 21 years and has visited more than 25 countries.

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