Induction vs. Radiant Cooktops

Electric smooth top ranges and cooktops have become the norm for electric powered cooking. The old school coil burners with grates and drip-pans are losing popularity due to reliability and convenience of cleaning.  Just like it sounds smooth top ranges and cooktops have a flat surface that is generally made out of glass and ceramic. The cooktop is one flat piece with the burners underneath and made visible by circles typically etched in the glass or ceramic. Now something to consider is whether you want induction or radiant heat. Here are some things to consider before venturing out to the stores.

Induction

An induction burner shouldn’t even be called a burner because it functions very differently from other electric burners. An induction cooktop on a range heats up the iron in the pot or pan directly using hundreds of magnets located under the glass. It makes your cookware the heat source. Using electromagnetic energy, the element never gets hot; it just causes your cookware to heat up while the surface of the smooth top stays cool to the touch except when the pan heats up the glass.

Induction ranges are the most energy efficient because it uses your pot or pan as the heating element to cook your food which also makes it easier to achieve your desired temperature much faster than other electric cooktops. Safety is also a nice feature with induction because once contact with the pan is broken, most will automatically power off. The glass will stay hot but not as long as a radiant cooktop.

One thing to think about is that induction can only use some types of cookware. It must have iron in the pan. Fortunately, most cookware is compatible with induction cooktops.

Radiant

Radiant elements are a lot like old school coils burners, except that the coils are housed under the glass and ceramic surface making it much easier to clean. But because they are glass, they show dirt and smudges much more frequently requiring you to clean more often.

Since the radiant ranges and cooktops use hot glass to heat up your pan almost any kind of pan is okay to use. They are also typically less expensive.

One thing to consider is that the radiant heat units are cast iron pans are not recommended for glass tops.  They require much more attention like constant cleaning.

You can always check out the different option on our website, but it might be better to see them in person. Stop by one of our locations to see them for yourself to determine what is best for you and your home.

Open-Burners vs. Sealed Burners

In a time where easy clean up and convenience is king, the far superior but ignored open-burner pro style range sits collecting dust in the corners of appliance showrooms. Were I a poet, I might have titled this “Ode to the Open-Burner”.  

It’s ironic. Those “pro-style” ranges with their fancy sealed burners are considered an upgrade and get all the love because most shoppers’ initial attraction to these ranges is centered on the look and the perceived fire power. After all, pro-style ranges emulate restaurant-quality ranges and those things can cook. One difference though? Restaurant quality ranges use open-burners.

It’s with an open-burner in the 22,000-25,000 BTU range that you’re going to replicate at home Carne Vino’s $110 seared steaks. The sealed burners fall far short of those figures. On average, they’re only pumping out 18,000-22,000 BTUs and you can get that kind of performance without spending the big-bucks.

Let’s talk performance some more. The open-burner also delivers that heat to where it’s needed most: the center of the pan. The heat then fans out and provides even cooking. The sealed burner’s flame does not come out of the center of the burner and has to instead cook from the outside, in. That means whatever is cooking on the pan’s perimeter; it’s at a different temperature than whatever is cooking in the center.

 But alas, most buyers end up just getting the look and the extra cooking space pro-style ranges offer (more burners). Besides, those sealed burners sure are easy to clean!