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I have been going through different stoves.

  • Gas hob
  • Electric(Coil) hob
  • Induction hob

Gas is only 45% efficient and rest of the heat gets wasted Electric hob is only 70% efficient and rest gets wasted Induction hob seems to be 95% efficient

Gas hob -> any shape of vessels can be used Electric hob -> Flat bottom vessels is required Induction hob -> The bottom needs to be flat and electro magnetic like cast iron or cast iron enamel.

When I weigh in lots of factors , I prefer induction hob.

But I can not throw all the existing vessels and buy new ones.

So I am thinking to buy a heat diffuser(made of electro magnetic materials) and use my flat bottom vessels.

My question is how energy efficient it is , would it have the same energy efficiency of induction stove or electric(coil) hob.

or If I invest in Induction stove compatible vessels , then would it be used with gas or electric(coil) hob ?

Can someone elaborate me on this ?

Thanks

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  • 3
    For efficiency, you'd probably be back to solid-plate electric levels, not even coil-plate; you're introducing a massive break in the heat transfer. Efficiency aside, gas is still by far the more economical cooktop, purely financially. See trustedreviews.com/explainer/… - though the prices are out of date after this year's staggering increases.
    – Tetsujin
    Commented Oct 30, 2022 at 11:19
  • First, try your pan base with a fridge magnet. Some 'aluminium' pans have a steel base.
    – Scouser
    Commented Apr 23 at 11:45

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You are making this harder than need be. As long as your "vessels" (BTW on this side of the pond a vessel would be a ship!), anyway if they are stainless steel or cast iron, they are good to go on an induction cooktop or "hob" as you Brits would say. Copper and Aluminum won't work. I guess you could use a ferrous plate that would get heated by induction, but you'd lose a LOT of the efficiency of directly heating the pot (vessel) via induction.

Any induction ready pot is perfectly OK to use with a normal gas or electric burner, there is no issue there.

You could "split the difference" and buy a few pots (vessels) that are induction ready and use them most of the time, and use your older ones with the ferrous plates you suggested when needed. I wouldn't worry about energy efficiency if they aren't used all that much.

I've cooked at my church for large feedings in a commercial class kitchen. We have 4 high power (3,500 watt, 240 volt) induction burners and they are awesome to work with. In my home I have a gas range and one thing I really don't like about it is the amount of heat escaping as well as that it's heating up the sides of the pot. It's great for cooking with a large wok, or other large pots, but it's a pain with small ones because it burns the food bc it gets so hot on the sides of the pot. I've used a plate diffuser to minimize the effect, but it's not ideal.

My final comment here is go with what you want. Cooking doesn't take that much energy so that shouldn't be a big consideration unless you're running a restaurant.

Getting philosophical for just a sec: Buy what makes you happy, life is short.

I'm sorry this is a largely opinion based answer. but it is what it is. Hopefully I don't get snipped or DV'd for this.

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