Gas, induction or ceramic?

Kitchens are no longer what they were. The possibilities are many, offering every type of cuisine a different outcome in regard to cooking itself, cleanup, consumption, etc.. Hence, when choosing our kitchen appliances, the first question that assails us is: gas, induction or ceramic?

To help serve you in the purchase of your kitchen, now Blogcocina analyze the pros and cons of each of these three models of kitchens, the most currently used: gas cookers, ceramic hobs cookers kitchens and induction hotplates.

1. GAS RANGE
For gas cookers kitchens we mean that use direct fire gas generated as a power source. However, there are also hobs with glass ceramic surface (ceramic) that use the gas as a power source.

Pros:
· Are preferred by professional chefs and lovers of traditional cuisine.
· Heat transfer through direct flame is suitable for cast iron pots and clay, the most recommended for slow cooked.
· The heat is regulated very easily and is very stable.

Cons:
· They are dirty, and cleaning is more cumbersome.
· The gas as an energy source, but it has always had a reputation for cheap, has an uncertain future due to the continuing instability in the major exporting countries.
· When using direct fire, safety is called into question.

2. KITCHENS hotplates
They are made of ceramic glass, a type of material that revolutionized home cooking systems with electricity, compared to traditional stainless steel countertops.

Pros:
· They are very easy to clean.
· Allow for use of waste heat.
· The range of kitchenware utensils that can be used, is broader than for gas cookers and induction induction cooking appliances.

Cons:
· Its power consumption is relatively high, especially when compared with the induction plate.
· The heating time is very high, which, according to some chefs, a loss can affect food flavor.

3. KITCHENS OF INDUCTION hotplatesActually, this is a variant of the induction cooking appliances, since the plate itself is the same material. The difference lies in the form of heat transfer which occurs through a magnetic field which directly transmits heat to the container (without going through the plate), which only requires the use of metal kitchenware.
Pros:· Require about half the time to heat food than before.· Spend less electricity (up to 30% less) than conventional hobs.· It is easier to clean because the surface is not heated, and not have to wait for them to cool.· They are safer because the plate does not function as transmitting heat, warming the base of the container directly used for cooking.
Cons:· They cost approximately twice the resistance hotplates.· It is necessary to use a specific utensils: pans and cookware induction.
Except if you opt for a gas cooker for convictions traditionally cooked in the system or pure romance, the debate between conventional ceramic hobs and induction, clearly seems to opt for the induction, since Besides offering better performance with lower power consumption, are more secure and comfortable when cleaning. Furthermore, even though its cost is greater, a family that uses the kitchen with some frequency, you can recoup the investment in the medium term.
In any case, there are mixed assemblies kitchen with gas hob and induction, for those who do not want to dispense the best of gas, or the advantages of induction.
Regarding the choice of a cooker according to the energy source, it is difficult to advise. In principle, the price of electricity seems more stable medium to long term. In favor of the gas is the fact of being a clean and green energy.