Meat cooking times: induction vs. electric oven
When cooking meat, two factors are crucial: cooking time and temperature control . With the arrival of induction hobs , many are wondering how much time they save compared to a traditional electric oven.
In this article we analyze the main types of meat (beef, chicken, pork and lamb) comparing the average times on induction hobs and electric ovens .
Why induction is faster
Induction hobs work with magnetic fields that directly heat the pan. This means:
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Instant heating (no preheating time like in the oven).
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Precisely adjustable power (levels 1-9 or Watt).
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Less heat dispersion (efficiency up to 90%).
The electric oven, on the other hand, requires preheating and maintains uniform but slower cooking.
Cooking times on an induction hob
| Type of meat | Cut | Induction power level | Average time |
|---|---|---|---|
| Beef | Steak 2 cm | Power 7-8 (≈ 1800-2000 W) | 2-3 min per side |
| Beef | Stew | Power 5 (≈ 1200 W) | 60-90 min (slow cooking with lid) |
| Chicken | Sliced breast | Power 6-7 (≈ 1500 W) | 4-6 min total |
| Chicken | Pan-fried thighs | Power 5-6 | 25-30 min |
| Pig | Chops | Power 7-8 | 3-4 min per side |
| Pig | Roast in a casserole dish | Power 5 (slow cooking) | 70-90 min |
| Lamb | Ribs | Power 7 | 3 min per side |
| Lamb | Stew | Power 5 | 80-100 min |
👉 Find out how many types of induction hobs exist
Cooking times in an electric oven
| Type of meat | Oven temperature | Average time |
|---|---|---|
| Beef | 200°C (baked steak) | 10-15 min |
| Beef | 160°C (roast) | 90-120 min |
| Chicken | 200°C (breast) | 20-25 min |
| Chicken | 180°C (whole chicken) | 60-80 min |
| Pig | 180°C (roast) | 80-100 min |
| Lamb | 180°C (leg) | 90-120 min |
👉 Find out which electric oven models exist
Direct comparison: induction vs. oven
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Speed : induction is up to 3 times faster for short cooking times (steaks, slices).
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Uniformity : the oven is more suitable for large pieces and cooking at the heart (roasts, whole chicken).
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Energy consumption : induction consumes less energy thanks to its efficiency >90%, while the electric oven has a higher dispersion.
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Control : With induction you can switch from fast to slow cooking with a simple touch.
👉 Discover the advantages of combined cooking
Practical advice
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Use high power (7-9) to seal and brown quickly.
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Switch to medium power (4-6) for long, even cooking.
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If you want the same softness as the oven but with shorter cooking times, use pans with thick lids on the induction hob.
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For roasts, combine induction (initial browning) and electric oven (final cooking).
In summary:
The induction hob is the ideal choice for those who want speed and energy savings , while the electric oven remains unbeatable for large, uniform preparations . Combining the two methods is often the best solution.