Kitchen hobs (built-in)

Kitchen stoves (built-in): induction, electric/ceramic and gas — how to choose in Portugal

Buying a cooktop (built-in hob) is a decision you'll feel every day: cooking time, ease of cleaning, safety, and even energy costs. In this guide, I compare induction hobs , electric/ceramic hobs , and gas hobs , focusing on what's relevant to the Brazilian market.

Important note (very useful for customers): hobs do NOT have A–G energy labels in the EU . There are ecodesign requirements, but there is no “A/B/C class” like in refrigerators.

1) Induction vs. Electric vs. Gas: Real Differences (in 1 minute)

Induction hob

Induction heating directly heats the pan (by electromagnetic field), so it is fast and precise. In tests and analyses, the typical efficiency reported for induction is well above that of gas (e.g., ~85–90% vs ~30–40% for gas, depending on the method).

Best for: speed, control, easy cleaning, safety (no flame).
Warning: Requires compatible (magnetic) cookware and you may need adequate electrical power.

Electric/ceramic hob (radiant/infrared)

It heats up using resistance and transfers heat to the pan. In general, it is less efficient than induction, but it is simple and usually more affordable.

Best for: a balanced budget and compatibility with virtually any pan.

Gas stove (natural gas or bottled/LPG)

Visible flame and immediate response to "increase/decrease". However, the average efficiency in energy transfer tends to be significantly lower than induction.

Best for: those who enjoy cooking with an open flame and already have a gas installation in place.
Caution: Installation/ventilation and maintenance are critical for safety.

2) Efficiency and cost of use: why induction usually "wins"

When we talk about "spending less," what matters is how much energy is converted into useful heat in the food .

  • A 2024 study/report points to typical values ​​used in cost comparisons: ~31% for gas , ~70% for electric infrared , ~86% for induction .

  • A technical paper (EPRI/ACEEE) describes induction as being able to transfer up to ~90% of the energy to the food, compared to lower values ​​for traditional electric and gas.

✅ Practical translation for UMBOX:
If the customer cooks a lot (and wants speed and efficiency), an induction cooktop tends to be the most noticeable upgrade in everyday life.

3) Safety and health: what to say without scaring people (but responsibly)

Induction and electric

  • No combustion → less risk typically associated with an open flame.

  • The surface can heat up (especially on glass-ceramic), but induction tends to heat the hob itself less (the heat comes from the pan).

Gas

  • The installation must be carried out by an accredited entity/installer and with adequate ventilation/exhaust.

  • Safety recommendations include regular maintenance and attention to hazards such as leaks/CO (especially in poorly ventilated spaces).

4) How can I compare circuit boards if there is no A–G energy label?

The European Commission indicates: there are ecodesign requirements for hobbyists , but there is no energy labeling (A–G) for hobs.

So, what should we compare?

  • Total power (kW) and Booster function

  • Number of zones and flex/bridge zones (useful for barbecues/grills)

  • Power management — very useful in homes with electrical limitations.

  • Size (60/70/80/90 cm)

  • Safety features : child lock, pan detection (induction), automatic shut-off.

  • Declared consumption/efficiency (Wh/kg) when provided (technical criterion linked to ecodesign regulations; some selection websites require limits such as 180 Wh/kg to highlight models).

5) Installation: recessed mounting, measurements, and "costly mistakes"

Quick checklist before purchasing:

  • Measure the width x depth of the cutout (niche) + the thickness of the countertop.

  • Confirm connection type (electricity/gas) and distance to outlets/taps.

  • If there is a strong induction charge: confirm that the house can handle the load (and if an electrician is needed).

For gas in Portugal: it makes sense to advise the customer to have the inspection/installation done by accredited entities; there are specialized services and references to periodic inspections as per the legal framework.

6) Which one to choose? (quick guide by profile)

  • I want the best balance (fast + efficient + modern): induction.

  • I want to spend less on the purchase and use any pan: vitroceramic

  • I want to cook with an open flame and I already have gas ready: gas (with ventilation and proper installation).

  • I want the best of both worlds: a hybrid cooktop (e.g., induction + gas).

FAQ

Do the hobs have an A–G energy rating?
No. In the EU, there are ecodesign requirements for hobbyists, but there is no energy label for cooktops.

Induction cooking uses less energy than gas?
In terms of energy transfer efficiency, induction is generally much higher than gas (typical values ​​reported ~86% vs ~31%, depending on the method).

Do I need special pans for induction?
Yes — the pan must be compatible (magnetic material). (Practical tip: a magnet that "sticks" to the bottom usually indicates compatibility.)

Is a gas hob safe?
It can be safe when installed and maintained correctly, with adequate ventilation/exhaust and inspection/service as recommended.