• Respond rapidly and are easy to adjust
• Provide good temperature control
• Consumption varies according to the size of the burner and setting

Electric hotplates
There are three types of electric hotplates available - coil, solid and ceramic. Efficiency varies between different types.

Type of electric hotplate	Efficiency (%)
Coil	55 - 65
Solid	50 - 55
Ceramic - Standard	55 - 60
Ceramic - Halogen	45 - 50
Ceramic - Induction	80 - 85

(a) Radiant coil hotplates

•	Respond rapidly and are easy to adjust
•	More efficient than solid and ceramic hotplates
•	Generally hinge up so that spillage bowls can be cleaned (some models have plug-in elements which can be removed for easier cleaning and replacement)

(b) Solid hotplates

•	Fixed to the hob and do not need to be moved for cleaning
•	Slightly less efficient and have a slower response time than coil hot plates
•	Retain heat longer than coil plates so they can be switched off before cooking is finished to save energy
•	Look for auto-sensing elements to assist with temperature control
•	'Sintered' elements give faster cooking times
•	Require regular cleaning to maintain their efficiency and appearance

(b) Ceramic cooktops

•	Have elements concealed under a flat, glass surface
•	Provide stylish appearance and are easier to clean than coil and solid hotplates
•	Less efficient and have a slower response time than coil and solid hotplates
•	Generally more expensive to purchase than coil or solid hotplates
•	Should have a light to indicate when there is residual heat in the cooktop

Ceramic cooktops can also use halogen elements. These have precise and accurate heat control with an almost instant response time but take a relatively long time to cool down once switched off. They are less energy efficient than other electric hotplates.

Induction cooking

Induction cooking uses electromagnetic technology to heat the cooking utensil and its contents with very little energy wasted on heating the ceramic cooking surface.

An electronic circuit supplies power and electronically controls an inductor coil inside the appliance. This coil generates a magnetic field when a saucepan is placed in contact with the hob's surface causing induction currents to flow through the base of the pan. The cooktop surface stays cool, and spillages don't get baked on, making cleaning easier.

Induction cooking provides immediate response and precise temperature control. It is a relatively new technology and is considered to be the most efficient type of electric hotplate.

Note - only some types of cookware are suitable for use with induction cooktops. These include cast iron, iron, enamelled steel and certain types of glass with an iron-alloy base inset. Standard glass, aluminium, copper based, stainless steel (unless with an iron core) and earthenware cooking vessels are unsuitable.