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Induction Hobs: Is It All Hype?

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gl556tr | 09:12 Tue 23rd Jan 2018 | DIY
18 Answers
I am preparing for a new kitchen. My current one has a gas hob, which, I think, is better than electric/ceramic. With prices for induction hobs tumbling, I am considering going for an induction hob.

--> Are induction hobs really as good as they sound to be?

All helpful comments from those having such a hob or those who can offer up-to-date literature sources on this issue would be appreciated.

Thank you.


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I used to swear by gas because it gave such controllability. Where we live now, there is no mains gas, we had an electric hob for years. Last spring, when replacing the kitchen, I had an induction hob installed, and it's the absolute best hob I've ever used. Control is virtually instant, and it's very easy to clean. If you remove a pan, it instantly goes into standby mode, and resumes when the pan is replaced. If the pan is not replaced, after a time, the vacant area is switched off. I did, however, have to replace all my pans, as none of the existing ones were suitable.
I have induction but would prefer gas hob with electric fan oven...
I got a single ring one and I'm unimpressed so far. Far more pans don't work with it than I anticipated; I'm stuck with a wok and one small frying pan now. Then the "heat milk", "stew", "stir fry","deep fry", "boil water" buttons seemed not useful. Admittedly I only tried the "stir fry" but it was too hot and kept spitting; so I use "manual", turned it down from the default "3" to minimum "1", and it still spits everywhere. Maybe my experience isn't typical, but it seems less than optimally controllable.
It is also rather annoying when one removes the pan to get the omelette egg to swirl and run to the edges and the ring starts beeping about an error and can even switch off for a laugh before you obey it and replace the pan. It's not working for you; it tells you what you must do.
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I get charcoal all over the kitchen floor. :-(
We got our first induction hob around 35 years ago and we replaced it some 27 years later - not because we were not happy with it but because the manufacturer was interested in getting it for their company museum (they had not kept a sample of that model). If previous replies are not enough then allow me to urge you to choose induction - it is all that we ever hoped for and more, we would not have gas in the house even if they paid us (we have removed it all even though the heating boiler we had was in an outhouse). OG's description suggests to me that someone has tried to be clever for the sake of pimping up what otherwise is very good - the settings he mentions sound truly bizarre to me. Yes, of course you need to have compatible cookware, just like for microwave ovens but nowadays most pots and pans (except maybe the very cheapest ones) are suitable for all hobs. The rule is, if a magnet sticks to the bottom then it will work on an induction hob. Go for a straight forward multi-"ring" type with a boost on one or two of them plus timer on every "ring". Aim for "ring" sizes that you need and suit your practice.
We have installed a few induction hobs over the years and in general most seem very happy.You may need to install a separate supply from the fuse board.
We have been using induction for over 25 years and wouldn't dream of using anything else. The pan selection used to be limited, but that isn't the case nowadays. Another great feature of induction is that you can use a pan smaller than the ring and it will function as a ring the size of the pan.
i am a keen amateur cook and, like you, used to much prefer gas hobs. When we had our kitchen refitted 4 years ago I had a four gas burner hob installed with a two ring induction and now wish I'd reversed the ratios, gas is still better for the wok but the induction is superb for everything else. Re. O_G's point about pans, it's really a very simple test for compatibility, if a magnet sticks to the bottom of the pan it will work. Obviously different brands have different features so mine (SMEG) when I lift a pan to swirl or whatever, simply flashes at me and if the pan is not replaced within a minute will switch the ring off. Mine also doesn't have preset 'levels' such as fry etc. just power levels from 1 to 9 plus 'P' which seems to make it rocket assisted as it will boil a big pan of water in a ridiculously short period of time. As per Karl's comment re. supply, as mine is only plugged into a 13 amp socket I can't have both rings at full whack at the same time but that's never been much of a drawback. I am seriously considering swapping round and expanding to a big induction and only one/two gas burners even though it seems a waste having spent all that cash not that long ago. PS. As per others, cleaning the induction is a breeze compared to the gas :-(
My daughter has just got one and at first, I was a bit sceptical about its efficiency I have to admit, I was impressed.

She showed me how fast it works, (as fast as a gas hob) and she loves it.
Love my induction hob, had one for over 20 years and wouldn't go back to gas.

Do not buy one if you have a pacemaker.
Question Author
TABs everywhere, many thanks for your helpful contributions.
Such a majority in favour of induction - so it cannot be hype!

I will be busy scanning the 60-cm models with "Flexi-Zones", this feature being quite useful.
Good luck with it, I have one, there is the issue with the type of saucepan bottom that can go on it, in general, I love mine and I have been used to gas hobs for decades. I'd never go back to gas after the induction-almost 10 years installed now and I wouldn't change back to gas.
I changed to induction 2 years ago. Best decision I ever made, so much cleaner than gas, the tops of my kitchen units are free of that grimey gas residue. They are as efficient and fast as a gas hob and you can keep the glass much cleaner than other hobs. I wouldn’t go back.
Question Author
Returning to this theme, I wonder whether I could draw on your experiences with induction hobs as I search for one suitable for our now-reduced household.

The two of us do not need to cook so intensively daily, but are looking for an induction hob that boils water fast; allows the use of an additional 'ring' for large pans (22 cm), which I think is that known as Flexi-Zone; no frame; timer.
There is also a Touch Slider mentioned on a couple - but what, then, is the standard, please?

I have only just started entering this jungle of induction terminology. So, 'twill be interesting -- and helpful -- what advice can be given.
Thank you.

(I was not sure whether to enter this as a separate query. But "pound and ocean".)

My induction hob is old so doesn't have a flexi zone nor a touch slider but the four hobs are sufficient for my largest pan which is a big pressure cooker and my smallest, a milk pan.

When I come to replace my hob I will definitely choose one similar to this:

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