If you are thinking of change the hob in your kitchenYou have several systems to choose from, from the most traditional, which uses gas (butane or natural), to those that use alternative energy sources that may be interesting for you.
The glass-ceramic, which appeared a few decades ago, works by the heating resistance that sits under the glass. By means of electricity, this filament heats up progressively, transmits the heat to the surface and applies it to the container that you place on top of the “fire” that you have lit.
Induction hobs are much less known, although little by little they have been introduced in the most current kitchens. An induction “vitro” heats up because it creates a electromagnetic field that, when it comes into contact with certain metals (from which the containers are made), generates the heat necessary for cooking different foods. These plates incorporate a closed circuit, based on magnets that, when in contact with certain metals, are “activated” creating magnetic waves capable of generating the necessary heat.
What are the pros and cons of each system?
There is no better system than the other, it is a matter of tastes and preferences, but before deciding on one of them it is convenient to know the advantages and disadvantages that they present.
In general, induction hobs they are faster. The glass ceramic will heat the food progressively, as the electrical resistance inside it gains temperature (advantage or disadvantage depending on how you look at it).
A plus point also for induction is the energy saving That means, something that translates into a significant reduction in the electricity bill. On the contrary, when buying it, its price is higher to the traditional vitro.
An important difference, which you should also consider, is that when you turn off the glass ceramic, it will retain heat for a considerable time, in which the risk of burns exists. An induction hob, when you turn it off, its glass remains absolutely cold. Even so, if you get used to cooking with the vitro, you can stop cooking a few minutes before the food is ready and thus take advantage of energy, while reducing the time in which it is giving off (and wasting) heat.
As a disadvantage for induction it must be said that it requires specific containers. The vitro also, but, for now, there is more variety of saucepans or pans suitable for vitroceramic than for induction.
Finally, an important point is also cleanliness. Both can be kept in perfect condition with very little effort and always using specific products, but in general, the glass-ceramic tends to scratch more easily.