Kookplaten

Kookplaten are flat, heat-dissipating surfaces designed to transfer heat to cookware or vessels. In Dutch usage, the term covers both domestic cooking surfaces, such as electric or induction hobs, and laboratory heating devices known as hot plates. They are common in kitchens, catering equipment, and research settings.

Domestic kookplaten come in several designs. Electric coil models use a visible metal coil beneath a cap; radiant or ceramic models place the coil under a smooth ceramic or glass surface; induction models heat via alternating magnetic fields generated by coils beneath a smooth top. Induction requires ferromagnetic cookware to work. Each type differs in heating speed, energy efficiency, and ease of cleaning. Induction is typically fastest and most energy-efficient, but may require specific pots; radiant and coil plates are usually cheaper and compatible with common cookware.

Laboratory hot plates are bench-top devices intended for controlled heating of liquids or solids. They offer adjustable temperature control, with tops made of heat-resistant materials and, in some models, additional safety features such as overheat protection. A common variant is the magnetic stirrer-hot plate, which combines heating with stirring using a built-in magnet. Maintenance involves regular cleaning, avoiding aggressive chemicals on the surface, and ensuring proper cooling before cleaning or storage. Overall, kookplaten provide versatile heating solutions for both domestic and professional environments.