ChatterBank2 mins ago
Induction Hobs: Is It All Hype?
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.
--> 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.
Answers
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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 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.
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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.
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 :-(
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".)
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:
https:/
When I come to replace my hob I will definitely choose one similar to this:
https:/
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