Consumption costs ceramic hob ./ . Induction

Good evening,

I need your combined knowledge/calculating power, please.

We recently had a discussion within the family circle about the consumption costs of ceramic cooktops ./ induction. One family member said that the savings when using induction compared to ceramic cooktops amount to several hundred euros. Savings maybe - I estimate my ceramic cooktop, as it still works for me even when the heat supply is turned off; this does not happen with induction - but that much?

What do you think? If new AAA devices are purchased in both cases, and cooking is done daily, who saves how much on electricity costs?

Thanks + Rhine greetings from the road

It's generally hard to say, it definitely primarily depends on the amount of usage. In principle, both convert almost all consumed energy into heat, but with induction the heat is more directly on the pot. Saving several hundred euros would mean cooking costs of 500+ per year even with a 50 percent difference (which I don't believe, probably less), so over 2000 kWh, about 5 kWh every day, which I consider quite high. 5 kWh is roughly equivalent to running a kettle continuously for 4 hours, which is rarely how much you cook..

If you cooked 8 hours every day - maybe ;) I haven’t calculated it yet. I cook almost every day... Back then on Ceran, today on induction. If I were to save several hundred euros, our electricity bill would have to be about roughly 25€ less per month today, assuming a hypothetical 300 savings per year. But we don’t. Not even close to the point where you could say: oh, that must be induction now. Otherwise, we used to have A+ kitchen appliances, now A++, old washing machine and dryer were replaced. Let it be a total of 5 € that we save _in total_. Induction is great because everything reacts very quickly, you can watch water as it starts to boil. It is comparable to gas in response. I would definitely recommend the new technology with a new kitchen!

I don't really know much about that either, but I've been told that between A, A+, A++ and all that stuff, there are only a few cents per month difference. The induction cooktop has the advantage that it reacts almost immediately. But as already said, the savings potential isn't that huge. But at least... as the saying goes, every little bit helps. ;)

Induction has an extremely high efficiency depending on the pot. However, the pot or pan must also be suitable. The ceramic hob also has a high efficiency. If the pots are okay (i.e., flat bottoms), the efficiency gain through induction is at most between 5-10%. I am now assuming that you also turn off the ceramic hob a bit earlier and thus use the residual heat. This results in a very similar required power. If you cook daily, you probably need about 3 kWh/day, that is about 1000 kWh/year. With a 10% savings, that would be 20€ per year. However, this is already calculated very optimistically. The energy efficiency in cooking surfaces is negligible because they have such high efficiencies. That is pure marketing there.

I am a fan of induction because it combines the advantages of ceramic hobs and gas. From an energy cost perspective, however, it is not cost-effective or only pays off after 20 years.

The law of conservation of energy says: no. What do you do? You heat a quantity of food to a temperature - that will always cost the same amount of electricity. What can possibly save electricity? The ceramic hob has a warm-up and cool-down phase (it has to heat up and cool down) - however, induction hobs also get warm after some time (so they also absorb heat that doesn't go into the food - certainly not as much). Furthermore, the pot may radiate a bit more. But don't think that overall it really is that much.