Consumption costs ceramic hob ./ . Induction

I see it the same way. The advantages of induction are much more about the excellent controllability and the easy cleaning. Because splashes, etc., do not burn in as intensely as on a standard ceramic hob. Or you don't have to clean around the burners of gas cooktops.

The savings amount to - at most - 5% in electricity consumption. There are already extensive tests available online that can be read. Induction is only advantageous in terms of cooking comfort (my opinion).

Interesting thread! We hadn't given it much thought. We prefer induction because we didn't want to cook with gas in the house. But I also don't believe in big savings. Especially not in the hundred-euro range.

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 get hot and then 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 radiates a bit more, possibly.

Hm, Ceramic: Electric heat generation --> heat conduction heating coil-glass --> heat conduction glass-pot Induction: "Electro-magnetic" heat generation in the pot. The "efficiency" is probably higher in the second case. Radiation depends on the temperature, which is the same in both cases; only with ceramic does the glass become warmer and warm over a larger surface --> also more radiation. Be that as it may; you buy induction because you don’t need gas and can still cook like with gas. By the way: We have now bought a new refrigerator. I had the choice between A++ and A+++. After some hesitation, I bought A+++, which is expected to pay off after 7 years. So one does not always act as Homo Oeconomicus ;-).

You forget that with induction the high-frequency and strong magnetic field must first be generated, which also has an energy loss. The heat generation in a heating coil, on the other hand, is loss-free. Therefore, the overall difference is then small.

Hm,
Ceran: Electric heat generation --> Heat conduction heating coil-glass --> Heat conduction glass-pot
Induction: "Electro-magnetic" heat generation in the pot.
The "efficiency" is probably higher in the second case.

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A ceramic hob also emits red light.
Since induction heats one liter of water significantly faster than ceramic at a similar power level, the efficiency will be more than just a little higher...