K+BB Collective | The Designers' Corner

Mar 16 2015

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Five Criteria to Choosing the Right Cooktop

The choice of cooktop comes down to gas, electric and induction. But how do you choose the one that fits your client best? Let’s break down the three options based on five important factors.

#1: Cooktop space considerations

The first thing to consider is how much space is available. Today, cooktops come in several sizes, from the standard 12-in., 24-in. and 30-in. cooktops to the larger types (36 inch and 40 inch). However, the size of the cooktop is not the only factor when dealing with space constraints; the type of cooktop also matters.

If you have to go for a smaller cooktop with fewer burners and your client cooks a lot, you might want to consider an induction cooktop, which heats food more quickly than gas and electric stoves.

If the client still prefers a larger size cooktop but doesn’t want to sacrifice too much counter space, you should also consider an induction or electric cooktop with a smooth flat surface, which can double up as a counter when not in use.

bosch-electric-cooktop-30-inch-net8054ucCredit: Bosch

#2: Cooking habits

Your client’s cooking habits will determine the number and type of burners/elements they need and, consequently, the type of cooktop you should choose. If the client cooks a lot or prepares meals for different people with different dietary needs, you would want to install at least five burners/elements.

Gas cooktops are suitable to cook any type of food. Most products have a combination of low-output heat burners (simmer) and high heat burners (single or Power Burner), with some even offering one Triple Crown burner (great to use with wok cookware).

Electric cooktops can come with dual- or even triple-tiered elements to offer heating efficiency and versatility in power levels and also to fit cookware of different sizes. Material is also important for electric cooktops: ceramic glass surfaces are popular but they transfer heat more slowly than metal-top electric stoves.

Induction cooktops facilitate faster heating and can come with a “Bridge Function,” which allows you to turn two separate cooking zones into a large one. This comes very handy if you use larger cookware like griddles and poaching pans (please note, though, that induction cooktops only work with cast iron, enamel cast iron or stainless steel cookware).

electroluxCredit: Electrolux

#3: Safety needs

If safety is a top priority for your client, then the choice should be between electric and induction.

Electric cooktops signal heat by showing the glow of an active burner. The sensor stays on even after the burner has been turned off, until the surface cools down to a temperature that is safe to the touch. In addition, ceramic glass cooktops don’t get nearly as hot as the pots and pans, so the user doesn’t really risk burning themselves by accidentally touching the surface.

Even better is the surface of induction cooktops, which doesn’t get hot as the heat is only transferred to the pots when they get placed over the element.

heating-induction-cooktops

#4: Energy saving

If your client cares about energy consumption, then that’s another reason to go for induction cooktops, which save about 10 percent more energy than gas cooking. Electric cooking is the most energy-consuming option. However, compared to gas, the heat is channeled straight into the pan with less dispersion into the air.

cooking

#5: Cooktop maintenance and cleaning

Any cooktop with a flat and smooth surface is going to be easier to clean than traditional gas stoves with grates. Stainless steel and enameled surfaces are very resistant and low maintenance, which is why they are still the most popular.

Ceramic glass cooktops are also surprisingly scratchproof and resistant to extreme heat, thermal shocks and corrosives. However, these surfaces do require greater care. Your client should avoid using abrasive cleaning products and make sure sugar-rich food, plastic and aluminum sheets are completely out of the way when the cooktop is in use – contact with the heat can cause these products to do permanent damage or leave stains that are much tougher to remove.

– By Amy Biller, Kitchen Trends Expert, Snaidero USA

This entry was posted on Monday, March 16th, 2015 at 10:30 AM and is filed under Green, Inspiration, Kitchen Design, Technology. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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