Anyone planning a new hob will soon be faced with the question of the difference between Ceran® and induction. Both technologies use glass-ceramic, but work in different ways. Find out how the hobs differ, what advantages they offer and which type of heating 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 reacts slowly: Heat builds up slowly and residual heat remains after switching off. The energy efficiency is comparatively low, as heat is emitted via the glass ceramic and the surroundings.
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 better suited to your own cooking comfort. The following table shows key differences.
| Criterion | Ceran® (radiant heated) | Induction hob |
|---|---|---|
| Functionality | Heating coil generates radiant heat | Magnetic field heats the base of the pan directly |
| Speed | slower | very fast |
| Heating range | entire heating coil, independent 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 anything can be used | magnetisable cookware required |
In addition to the technology, convenience features and practical aspects are also relevant.
| Aspect | Ceran® (radiant heated) | Induction |
|---|---|---|
| Cleaning | Surface becomes hotter, soiling burns in more quickly | Less heat facilitates subsequent cleaning |
| Cooking comfort | Even heat, but slow reaction | very precise, fast reaction |
| noise development | quiet | quiet humming possible |
| heat radiation | high | low |
| cost of purchase | standard solution; also available in low-cost variants | more complex technology, therefore somewhat more expensive to purchase in comparison; possible additional purchase costs for new cookware |
Get to know the differences between the various hob types. Keep track of glass ceramic, induction and gas hobs.
A three-phase power connection (3N, 400V) is usually required for the installation of a powerful induction or radiant heated hob in order to utilise the full performance of the technology. While the existing wiring is often sufficient for a simple replacement from Ceran® to induction, it may be necessary to adapt the electrical installation or increase the fuse protection when modernising an older kitchen. Always have the installation professionally checked and supervised to guarantee maximum safety when cooking.
Suitable installation dimensions and sufficient ventilation in the base cabinet are also important for both variants.
If you frequently work with large pans, value traditional heat development or already have a lot of cookware, a radiant heated hob is a good choice. These hobs work reliably and cover 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 and Ceran® differ in terms of durability and service life?
Both induction and Ceran® hobs use a robust glass ceramic surface which, with the right care, will last between 10 and 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.
