Cooking on gas, ceramic or induction?

Are you standing in the kitchen wondering: should I still cook on gas? You're not alone. More and more people are switching to electric cooking. But what's really the best choice? In this article, we'll break down the differences. This way, you'll know exactly what suits you and what's best for your wallet.

In the Netherlands, gas was the standard for years. Understandably so: it's affordable, reliable, and you have direct control over the flame. But we now also know that cooking with gas isn't exactly efficient. About 40 percent of the heat is lost because it escapes through the pan. Moreover, combustion releases soot particles and gases, which you inhale, which is unhealthy.

Induction cooktops work differently. Heat is generated directly in the pan via a magnetic field, utilising 80 to 90 percent of the energy. When you remove the pan from the hob, the process stops immediately. Some cooktops even adapt to the size of your pan. This saves energy and makes cooking even easier.

Induction also scores better when it comes to safety. There's no open flame, and the cooktop itself doesn't get hot, only under the pan. This is safer, especially with children in the house. And because food residue doesn't burn on, cleaning is a breeze. Just wipe it down with a cloth and you're done.

Ceramic cooking is an alternative, especially if you're sensitive to electromagnetic fields or have a pacemaker. However, it has its drawbacks. The hob gets incredibly hot and reacts less quickly than induction.

This gives you less control over the temperature. You also use more electricity. Milieu Centraal has calculated that you use an average of around 225 kWh per year with ceramic cooking, compared to 175 kWh with induction.

In addition, food burns more quickly if something boils over, and you need pans with a perfectly flat base for good contact.

Note: Do you have a pacemaker? Ask your cardiologist if you can cook on induction hobs.

Gas seems cheaper at first glance. A gas cooktop usually costs a few hundred euros, and the annual running costs are between €24 and €45. With induction, the annual running costs are slightly higher: between €35 and €70.

On the other hand, with induction, you no longer need gas. Do you have solar panels? Then it becomes even more attractive. You can then cook (partly) with your own solar power. This reduces your grid-based power consumption and immediately saves on your energy bill.

If you switch to induction, you may need to make some adjustments in your home:

• A new hob (between 300 and 1,600 euros)
• An additional group in the meter cupboard with a Perilex connection
• Possibly also new pans

Not all pans are suitable for induction. The base must be magnetizable. Not sure? Check the bottom of your pan. Do you see the word "induction" or a coil symbol? Then you're good. No symbol? Then chances are you need new pans.

Induction is an investment, but you get a lot in return: comfort, safety, and control. And because you cook more efficiently, your energy consumption decreases, especially if you generate your own power.

Home cooks will be pleased to know that induction allows for even more precise cooking. From boil-over protection to temperature settings for each pan, it's incredibly difficult to mess up that recipe.