Comparing the Four Types of Electric Cooktops

Comparing the Four Types of Electric Cooktops

	Convention Coil	Halogen	Radiant	Induction
PERFORMANCE
Heating Speed
Large amount of feed	V	G	G	V
Small amount of food	V	G	G	V
Frying	G	G	G	V
Others
Temperature recovery after adding liquid to food	V	G	V	V
Responsiveness to controls	G	A	A	V
Energy usage	V	G	V	V
Ability to maintain low constant temperature	A	A	G	V

DESIGN
Options
Thermal protectors
Features
Cooks with retained heat
Recommending for canning

COMMENTS
Cookware recommended	A,D	B	B	C
Cleanability	E	E	F	G
Temperature of surface	H	H	H	I

CODE:V = Very Good | G = Good | A = Acceptable

Comments:
A.	Works best with flat-bottomed cookware.
B.	Need heavy gauge cookware with flat, stable bottoms which should match size of element or be slightly larger (up to 1 inch all around)
C.	Cookware must be made of a ferromagnetic material. Performs satisfactorily with warped or uneven cookware.
D.	Most tolerant of cookware used.
E.	Spillovers can cook onto drip pans.
F.	Spills flow to cooler surface around element; easy to clean.
G.	Spillovers don't burn onto cooktop; easier to clean.
H.	Heating element/areas hot; areas surrounding remain cooler.
I.	Coolest cooking surface; any heat is conducted away from hot cookware.

NOTE
While performance comparisons reflect general differences in types of cooktops, actual testing was done using similar size and wattage of the various elements.

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