Sustainable cooking in style? Go for a design induction hob from MAKUS that matches your interior. Curious? View our collection .

There is a difference between the forms of electric cooking. Induction and ceramic cooking both work on electricity, but have a different function. They are sometimes confused with each other, which is a shame! For example, cooking on induction uses a lot less electricity. In this blog you can read about the advantages and disadvantages of the different forms of electric cooking.

MAKUS Simply Pink! induction hob, Japanese/Danish kitchen style

You may know them, those white bases with black circles on them that you used to have in holiday homes. You could easily burn your fingers on them, because they stayed warm for a long time but you didn't see that they were warm. This is the electric hob. The black elements are heated by electricity, which in turn heats up the pan that you put on it.

Then it all became a bit more luxurious and the ceramic hob made its entrance. A ceramic hob is a black (ceramic) glass plate. Under the glass plate are elements that become hot and glow red when you turn them on. You can also easily burn your fingers on that, but in this case you can still see that the plate is hot. The disadvantage of this system is that they work quite slowly, a lot slower than gas or induction. If you lower the setting, the element under the plate first becomes less hot and then the induction plate becomes less hot. The ceramic hob owes its name to the ceramic glass that the top is made of. That is rock-hard heat-resistant glass.

MAKUS Marble look induction hob, at RhijnArt kitchens

The induction hob is sometimes confused with a ceramic hob. And that's a shame because they are quite different! Okay, first a similarity: ceramic glass is also used for induction hobs. The big difference is in the working mechanism of an induction hob. With an induction hob, only the pan is heated, and not an element that is underneath the pan. If you turn on a cooking zone without a pan on it, the zone does not get hot. And the other way around: if a zone is on and you remove the pan, that zone is no longer heated. Of course, you should not put your hand on it right away, because the glass is still heated by the pan and therefore warm. It does cool down quickly. The working mechanism is based on magnetism: the pan attracts electrons. The electrons start to move in the pan, causing it to heat up. Read more about pans suitable for an induction hob here.

In the table below I have listed the differences and similarities between cooking on an induction hob and on a ceramic hob.

Is it clearer now? If you have any questions, please let us know via the contact form.

With a MAKUS design induction hob you cook sustainably and stylishly. View our collection and discover how you can cook sustainably in style. Our induction hobs are inspired by nature, designed in the Netherlands and produced in Germany according to the highest quality standards.