20. octubre 2014
Reading time: 2 minutes
It gets hot in the kitchen. These days cooks and chefs can usually choose from three heating technologies that combine with glass-ceramic: radiant heat, induction and gas.
What’s the difference? The rate at which they heat, for example. When heating water from a basic temperature of 5°C to 90°C, there are significant differences. With induction, for instance, water can be heated almost twice as fast as with gas. Radiant heat comes in solidly right in the center. But there are many more differences. Let’s take a look at them.
Gas provides quickly available energy. Gas reaches maximum output in seconds. It is also easy to regulate and operate. It cooks your dishes just right. It is also an environmentally- and pocketbook-friendly way to heat. The loss of heat from open flame is offset by its overall sustainable nature. The cookware is not irrelevant either – any type of conventional pot or pan of heat-resistant material can be used.
Induction is also sometimes called «cold cooking». Which is somewhat misleading, when you consider that temperatures of up to 500°C can be reached. Where does it come from then? The cooking surface only gets hot when appropriate cookware of ferro-magnetic material is placed on it. Heat is then transmitted directly to the pot bottom. Energy is thus not lost, you can precisely dose the heat and save time cooking. The key is an energized coil which generates an electromagnetic field. By the way, since the cooking surface itself does not get as hot as in the other types of heating, the risk of burns from the hot surface is lower. Clean-up is also easier here, since food does not burn on as strongly.
Stoves with radiant heat are probably among the most widespread technology in Germany. The selection is enormous, they are represented in every price category. Energy performance is continuously optimized. Moreover, you can effectively use the residual heat by turning off the stove at the right moment and using the remaining energy to finish cooking. You can also use conventional pots and pans. Optimum cooking results, however, can only be obtained with cookware of stainless steel or steel enamel.
It is also interesting to know that SCHOTT CERAN® makes no difference to the types of heating. SCHOTT CERAN® is independent of the technology – it provides a proper solution for all types of heat. You can also see this on our website.