Anyone planning to buy a new hob will soon find themselves wondering about the difference between Ceran® and induction. Both technologies use glass-ceramics, but they work in different ways from a technical point of view. Find out how different hobs compare, what advantages they offer, and which heating method suits modern cooking habits.
Many people wonder what the difference is between Ceran® and induction hobs and how it affects everyday cooking. Ceran® is widely used in common parlance, but strictly speaking only describes the manufacturer of the glass ceramic surface. The decisive factor is which type of heating is used under the glass ceramic.
Ceran® is a glass ceramic from Schott. It is particularly temperature-resistantand forms the robust surface that visually characterises the hob. However, the glass ceramic itself does not generate any heat. The decisive factor is how the hob below is heated. What is colloquially known as a Ceran® hob is usually a radiation-heated electric hob, in which a heating coil under the glass ceramic emits heat to the surface. This in turn transfers the heat to the cookware.
This technique works with almost all pots and pans and offers great flexibility. However, the interface is sluggish: Heat builds up gradually and residual heat remains after the appliance is switched off. Its energy efficiency is relatively low, as heat is lost through the glass-ceramic hob and into the surrounding area.
In an induction hob, an induction coil works under the glass ceramic. As soon as the hob is activated, the coil generates a magnetic field that produces heat directly in the base of the cookware. The glass ceramic therefore only heats up indirectly. The result is fast and very precise heat development.
Cookware with a magnetisable base is required to use an induction hob. Stainless steel with a magnetic base, enamelled steel or cast iron are particularly suitable. The direct energy transfer ensures that heat is immediately available and can be precisely controlled. Safety is also increased, as the surface remains cooler and the hob switches off automatically if no pan is placed on it.
In everyday life, the question often arises as to which technology is best suited to one’s own cooking needs. The following table highlights the key differences.
| Criterion | Ceran® (radiant heating) | Induction hob |
|---|---|---|
| How it works | Heating coil generates radiant heat | A magnetic field heats the base of the pan directly |
| Speed | slower | very fast |
| Heating area | Entire heating coil, regardless of the size of the cookware | Limited to the size of the cookware |
| Energy efficiency | rather low, high heat loss | high, minimal energy loss |
| Safety | higher surface temperature | lower surface temperature |
| Cookware | almost any type can be used | magnetisable cookware required |
As well as the technology, convenience features and practical aspects are also relevant.
| Type | Ceran® (radiant heating) | Induction |
|---|---|---|
| Cleaning | The surface gets hotter, so dirt burns on more quickly | Less heat makes cleaning easier afterwards |
| Cooking convenience | even heat, but slow response | very precise, fast response |
| Noise level | silent | may produce a faint hum |
| Heat radiation | high | low |
| Purchase cost | Standard option; also available in budget versions | More complex technology, therefore slightly more expensive to buy; possible additional purchase costs for new cookware |
Find out about the differences between the various types of hobs. Keep track of glass-ceramic, induction and gas hobs.
To install a high-performance induction or radiant hob, a three-phase high-voltage connection (3N, 400V) is usually required in order to utilise the technology to its full potential. Whilst the existing wiring is often sufficient for a simple switch from Ceran® to induction hobs, modernising an older kitchen may require modifications to the electrical installation or a higher fuse rating. Always have the installation checked and supervised by a professional to ensure maximum safety when cooking.
For both options, it is also important to ensure the correct installation dimensions and adequate ventilation in the base unit.
Anyone who frequently uses large pans, values traditional heat build-up or already has a lot of cookware will find a radiant hob a good choice. These hobs are reliable and cater for a wide range of cooking methods.
An induction hob is the better choice for amateur chefs who appreciate maximum convenience, finely adjustable heat and energy efficiency. The direct heat transfer saves time and energy, which is particularly noticeable during everyday cooking. Cleaning is also easier as the surface is less heated.
When choosing the right hob, you should consider your cooking habits and the desired ease of use. Induction is now regarded as a particularly modern solution that combines efficiency and precision.
How do induction hobs and Ceran® hobs differ in terms of durability and lifespan?
Both induction and Ceran® hobs feature a robust glass-ceramic surface which, if properly looked after, can last for 10 to 15 years.
Induction hobs are generally safe for most people to use. Anyone with a pacemaker or implanted medical device should follow the manufacturer's instructions for the implant and the hob and seek medical advice if in doubt – especially if there is uncertainty or warnings are mentioned in the manual.
Not necessarily. The decisive factor is whether the base of the pot or pan can be magnetised. Older pots and pans made of cast iron or enamel are also suitable. There are often symbols stamped on the outside of the pot base that indicate which types of heat the pot is suitable for.
A simple test: if a magnet sticks to the base, the cookware is usually suitable for induction hobs. Many households can continue to use their existing pots and pans and only need to add a few new items.
A slight humming or buzzing noise may occur, depending on the power setting and cookware (base structure, material mix). High-quality, flat bases often reduce noise significantly. Radiant hobs, on the other hand, are usually silent.
The most reliable way to identify your hob type is to check the model number in the manual or on the type plate (usually on the underside).
A quick practical check: if the hob becomes noticeably warm or even red without a pan on it, it is usually radiant heating. With induction, nothing happens without suitable cookware.
