QUOTE(S'aimer @ Nov 19 2013, 02:43 PM)
Weikee: I've been using a vitroceramic hob mostly so cooking time is not slow for me if i set to the max heat on my hob. Induction on the other hand is more child friendly as it will not heat anything else other than induction based cookware which is a plus point and the minus point is induction hobs are more expensive than vitroceramic hobs. So my rationale is if both types uses electricity, then the cost factor is either a minus or plus point in my decision in choosing which hob type. In this aspect, there is no prize given to why I use vitroceramic the 2nd time round again.
However I have not cooked on an induction hob except for the ones used for steamboat outside I guess? The heat up time is almost similar though that's why I have the impression induction hob has a slightly slower cooking time but I am not really sure about the heat time 100%
Because the steamboat restaurant are using low power induction. Imagine all running 1000Watt, and the number of pots can go up to 100, and imagine everyone switch on and use, that is about 100,000 Watt. That shop can blow up. I seen one on the table with the watt rating, about 150watt only.
Is already study made by US gov Induction is 12% more saving compare to non induction electric hob.
http://en.wikipedia.org/wiki/Induction_cooking [According to the U.S. Department of Energy, the efficiency of energy transfer for an induction cooker is 84%, versus 74% for a smooth-top non-induction electrical unit, for an approximate 12% saving in energy for the same amount of heat transfer.]