Halogen and induction are not the same thing. They are two distinct types of electric cooktop that look similar on the surface (both use a flat glass-ceramic top) but generate heat in fundamentally different ways. Halogen hobs use infrared light from bulbs beneath the glass, while induction hobs use electromagnetic fields to heat the pan itself. This difference affects everything from energy efficiency to which pots and pans you can use.
Why They Look So Similar
The confusion is understandable. Both halogen and induction hobs sit beneath a smooth, flat sheet of glass-ceramic. Both are powered by electricity. Both have circular cooking zones marked on the surface. From across a kitchen, you might not be able to tell them apart. But what happens underneath that glass when you turn them on is completely different, and that’s where the practical differences start.
How Halogen Hobs Work
A halogen hob uses tungsten halogen bulbs as its heating element, mounted beneath the glass-ceramic surface. When you switch it on, electricity flows through the bulb’s filament, which heats up rapidly and emits infrared radiation along with visible light. That infrared energy travels upward through the glass and gets absorbed by the base of whatever pan you’ve placed on top.
This is essentially the same principle as a traditional radiant electric cooktop, just using halogen bulbs instead of metal coils. The glass surface itself gets very hot during cooking, which means there’s significant residual heat after you turn the burner off. You’ll often see a visible red glow from the bulbs while they’re operating.
How Induction Hobs Work
Induction takes a completely different approach. Beneath the glass sits an electromagnet. When powered on, it creates a magnetic field that passes through the glass and into your cookware. That magnetic field generates fast-moving electrical currents (called eddy currents) inside the metal of the pan itself. These currents run into resistance within the metal, and that resistance produces heat.
The key distinction: the pan is the heating element. The cooktop doesn’t get hot to generate heat. Instead, heat is induced directly in the cookware. The glass surface only warms up secondarily, from contact with the hot pan, so it cools down much faster once you remove the pot. There’s no glowing element, no infrared radiation, and no wasted heat radiating into your kitchen.
Energy Efficiency
Because induction generates heat inside the pan rather than radiating it through glass, it wastes less energy. A study published in the Journal of Physics: Conference Series measured the energy efficiency of both technologies. Halogen hobs transferred between 63.9% and 66.8% of their energy to the food. Induction hobs ranged from 59.5% to 81.8%, with an 1,800-watt induction unit hitting the highest mark at 81.8%.
That wide range for induction reflects the fact that efficiency depends on pan size, material, and how well the cookware matches the burner zone. When properly matched, induction consistently outperforms halogen. When mismatched (a small pan on a large zone, for example), the advantage shrinks. Halogen efficiency is more consistent but tops out lower.
Cookware Compatibility
This is the biggest practical difference for most people. Halogen hobs work with any cookware you’d use on a standard electric stove: stainless steel, aluminum, copper, glass, ceramic. If the pan has a flat bottom, it’ll heat up.
Induction is far pickier. Because it relies on a magnetic field, your cookware must be made from ferromagnetic material. That means:
- Works on induction: cast iron, enameled steel, stainless steel designed for induction cooking
- Does not work on induction: glass, ceramic, pure copper, pure aluminum, non-magnetic stainless steel
If you place a non-magnetic pan on an induction hob, nothing happens. The burner won’t detect it and won’t activate. It won’t damage the cooktop, but it also won’t cook anything. A simple test: if a refrigerator magnet sticks firmly to the bottom of your pan, it will work on induction. If it slides off or barely clings, it won’t.
Speed and Temperature Control
Halogen hobs heat up faster than traditional electric coils because the infrared bulbs reach full output almost instantly. You’ll see the glow appear within a second or two of turning the dial. Cooling down is slower, though, since the glass surface retains heat.
Induction is faster still. Because the energy goes directly into the metal of the pan, water boils noticeably quicker. Temperature changes are also more responsive. Turn the power down on an induction hob and the pan’s temperature drops almost immediately, similar to the responsiveness of gas. With halogen, there’s a lag as the glass surface and bulb cool gradually.
Safety Differences
Halogen hobs get very hot across the entire glass surface during cooking and stay hot for several minutes after you turn them off. This creates a burn risk, especially for children or anyone who might touch the surface before it cools. Most halogen hobs include a residual heat indicator light to warn you.
Induction hobs are cooler to the touch during operation because the glass is only warmed indirectly by the hot pan. Move the pan away and the surface cools quickly. Many induction models also include automatic shutoff features that deactivate the zone if no compatible cookware is detected, reducing the risk of accidentally leaving a burner on.
Cost Comparison
Halogen hobs are generally cheaper to buy upfront. They use simpler technology and have been on the market longer. Entry-level halogen models tend to cost less than comparable induction units.
Induction prices have dropped significantly in recent years. According to the U.S. Department of Energy, some four-burner induction ranges now cost around $1,000, and single-burner portable induction units can be found for as little as $70. The higher purchase price is partially offset over time by lower energy bills, since induction wastes less heat. However, if you need to replace your existing cookware with induction-compatible pans, that adds to the upfront cost.
Which One Is Right for You
If you already own a full set of cookware and want a straightforward, affordable electric hob, halogen works fine. It heats quickly, costs less, and doesn’t require you to check whether your pans are magnetic.
If you prioritize speed, energy efficiency, precise temperature control, and a cooler cooking surface, induction is the stronger choice. Just confirm your existing pots and pans are compatible before making the switch, or budget for replacements. The magnet test takes five seconds and can save you from an expensive surprise.