Induction:
Teka induction hobs transmit all the generated energy to the recipient quickly and can reach boiling point faster than other hobs.
Due to heating elements powerful capacity it is recommended not to use full power (specially using 'Power' function) after reaching boiling point.
Energy consumption saving is one of Teka induction hobs remarkable advantages: By regulating energy, heat distribution is much more uniform. Besides, induction hobs generate energy according to the recipient surface. This means, that the same induction area creates more energy for a bigger recipient than for a smaller one. This way heat saving is always present.
On the other hand, induction allows 'cold cooking', this is, it heats up recipient but not the hob surface, making much easier to clean cooking areas.
Vitroceramics produce residual heating, that is why Teka recommends to turn them off before finish cooking (to take advantage of residual temperature). However, this residual heat is weaker because energy is only generated by contact.
Cooking with induction hobs is always an adavantange. The latest technologies are applied to vitroceramic hobs including: 'Touch Control' system, induction areas, residual heat indicators, blocking sensors, plate sensors, etc. All these features must be taken into account when choosing a hob.
Teka Research&Development department carry out lab test on regular basis to improve products. In a test where heating elements where compared, the result showed that induction offer a better output than any other kind of hob.