induction vs gas hob

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  • induction vs gas hob
  • 5plusn8
    Member

    I’ve always been dismissive of electric hobs, I used to hate those bloody grey circles in my student house that never ever seemed to get hot enough. I have also used some induction hobs in the past that irritated me as they would get hot enough, and then turn off!!

    Seeing as all the guys that work for me love to prove me wrong, one of the electricians made me bring my fave cast iron (wagner) over to his kitchen for a little test on his modern induction hob.

    I have to say I was quite blown away. I heated my cast pan up in seconds, way quicker than the gas, and was reasonably controllable – on the manual setting it has 9 levels which is pretty good, there is also a boil setting, it knows when its hot 100, which is good, then switch over to manual to keep a rolling boil. With a fried egg and steak you still had to wait for the conduction to get a nice even temp, so in that respect the as is just as fast, but impressive nonetheless.

    I am vacillating,  not convinced it is better than gas, but it was usable and  very easy to clean.

    Discuss.

    nickjb
    Member

    People with induction hobs do seem get rather evangelical about them so maybe they are OK. I’m still of the impression that they are what you fit when you don’t have the option for gas.

    Premier Icon FuzzyWuzzy
    Subscriber

    I’m replacing my cooker soon and thinking of switching from gas to induction, the only negatives I can see are with woks and if there’s a power cut (although I get a power cut about once every 5 years and even then it’s brief so a bit of a non-issue).

    gobuchul
    Member

    I didn’t have an option for gas so fitted an induction hob.

    It’s way better than I thought and a lot easier to keep clean.

    Not sure I would go back to gas, even if it was an option.

    Pricey though.

    5plusn8
    Member

    No woks!
    Balls I did not think of that. That may well kill the whole thing.

    It is funny how lots of us are snobby about anything other than gas…

    hexhamstu
    Member

    I’m a die-hard gas hob man but this looks pretty cool:

    5plusn8
    Member

    hexamstu, I have been looking at that one, pricey mind.by for sale.

    Edit – Actually I am not sure it is the same one I was looking at – I saw the electrolux model where you have a zone you can put it anywhere within, but I can’t find that FreeZone job for sale.

    Premier Icon julians
    Subscriber

    Last year we refitted our kitchen and changed from gas to induction. Induction is great, but you need to get the right induction hob, dont get one that will run off a standard 13 amp plug, those will cut the power if you try and use more than one ‘ring’ at once.

    A good one will boil a large pan of water in less than a minute and is as controllable as gas.

    Get the highest power hob you can afford, and budget for an electrician to put new suitable wiring/circuit breaker in to run it.

    Premier Icon fadda
    Subscriber

    I use a wok on mine…

    For me, the ease of cleaning trumps a (very small) performance deficit over gas.

    It makes a big difference if you get a “nicer” (read “more expensive”) one – more power and more control.

    5plusn8
    Member

    fadda, how does the wok work then?

    Heats quicker and more controllably than gas.  Heat goes into the pan and not the room (which also means handles don’t get so hot).  What’s not to like.

    If you really can’t deal with a flat bottomed wok then

    installl a induction wok hob

    or have a commercial counter top wok burner

    that you get out when you need it.

    gobuchul
    Member

    how does the wok work then?

    They have a flat area on the bottom. So technically not really a “wok”.

    Premier Icon mrwhyte
    Subscriber

    We went from gas to induction, as no mains gas in the back of beyond where we live and did not want a costly canister.

    I love cooking on the induction, especially with a decent set of pans that heat up unbelievably quickly (we went precook triple ply). Going to ditch our kettle for an induction one, as much quicker.

    In terms of control, you still have a huge amount of heat control when cooking, even more so than my old gas hob. You can also set a timer so it turns itself off after your set time.

    The ability to section the hob too is a bonus, so you can put the roasting pan on top of the hob for when making gravy with your roast juices.

    Cleans like a dream too, no awkward nooks and crannies.

    5plusn8
    Member

    OK flat based wok, no issue there, they look nice.

    Quite a few hobs have that flexible zone cooking, AEG, NEFF, Stoves and a few others. Plus you can get a multi hob anyway with gas and electric.

    Oh god, I’m being turned..

    Premier Icon grumpysculler
    Subscriber

    We went from gas to induction and I wouldn’t go back.

    Very controllable, gets really hot really fast, flexible cooking zones, ceramic top for extra worktop space, I don’t see that there is much, if anything, that a gas hob does better. And I really liked my gas hob before.

    Gunz
    Member

    Just one note on the 13 amp advice.  We heard this before ordering and I still managed to get a plugged one (my fault).  However, it’s really not a problem unless you intend to boil water as fast as possible in four separate pans.  We’ve not found it inconveniencing our cooking at all.

    madxela
    Member

    Another induction from gas user here.

    Very happy with it, only drawback i’ve found is if you need to heat 3 or 4 large pans of water at the same time…the total power input is lower than you can get with 4 gas burners. Get round it by use of kettle and/or starting a bit earlier.

    Changing pans wasn’t too expensive – got most of mine from sainsburys!

    Premier Icon nixie
    Subscriber

    I’ve hated every one I’ve used. What point is a sometimes cooker where it turns off for the pan not being mm perfect in its position (though the anywhere zones might solve that issue)! Gas every time for me.

    Premier Icon cp
    Subscriber

    One of the things I bloody hate about induction hobs is the touch controls. If an induction was available with big knobs then I might be tempted… And if they worked with woks too.

    In the meantime I’ll stick with gas!

    Andyhilton
    Member

    We recently went from has to induction and definitely wouldn’t go back.

    As others have said, it’s very controllable and the ease of cleaning trumps gas for me.

    Premier Icon mmannerr
    Subscriber

    ^^Good point there about touch control- there are few models with good proper controls but they are insanely expensive. Can’t recall the brand/models but the price was over 1500 Euros.

    Premier Icon FuzzyWuzzy
    Subscriber

    I’m still waiting for Alexa-controllable induction ovens to come out, a few in the pipeline apparently. I reckon could be pretty useful when you’ve got your hands full or are at the sink doing something else etc. OK it’s mostly just to have more gadgets :p

    sbob
    Member

    Gas for me. Love my wok plus I sometimes char veg or cook flatbreads directly from the flame.

    Premier Icon jeffl
    Subscriber

    Parents have induction we have gas. Still prefer gas as the touch controls for induction are not that intuitive compared to a quick spin of the dial on gas. Theirs is an OK brand as well, Siemens from memory. Oh also doesn’t work with our copper bottomed pans, which makes sense.

    FunkyDunc
    Member

    Only experience in a holiday home.

    It was a good brand, but either appeared to be full on or not on.  The controls were awkward ie you had to concentrate to get them to do what you wanted.

    Also the glass looks nice when new, however after a while the surface gets scratched.

    I actually think some kind of hybrid would be a good compromise.

    Premier Icon jimdubleyou
    Subscriber

    We have a very expensive (ooo get us) Siemens jobbie.

    I’m still getting used to it, but I do like it. There are 18 different levels of power + a boil setting so it’s very controllable.

    It has a frying sensor and fancy flexzone stuff – I should really read the manual to start getting the best out of it.

    B.A.Nana
    Member

    I think the Samsung model above mine had a magnetic knob that just sat on the glass surface and twiddled like a knob, but could be removed for cleaning.

    Mine has flexizones as well and it’s very good, deals with those pans that are too small, well mine does.

    globalti
    Member

    Yes we have a NEFF induction hob and it’s excellent; fully controllable and easy to keep clean. It came with a cast iron griddle, which leaves nice parallel stripes on whatever you cook and is also easy to clean and super-controllable.

    Premier Icon Drac
    Subscriber
    “sbob” wrote:

    Gas for me. Love my wok plus I sometimes char veg or cook flatbreads directly from the flame.

    This but I cook chapatis.

    A flat bottomed wok is a frying pan.

    sharkbait
    Member

    Thinking of changing to induction at home as I’m properly fed up with cleaning the top of our gas hobbed range.

    As a trial I’ve just bought a 9 month old induction hob for our other place that only has electric – looking forward to not cooking on an old ceramic hob again 🙂

    Induction hob here – had it 7 years and love the easy clean and control – not so good when i dropped the pepper grinder on it… Fortunately only the edge broke and insulation tape covers the sharp edge……

    I think the best thing about them is when something boils over, lift off pan, wipe and pan back on.  Plus the lack of retained heat when its been switched off.

    sbob
    Member

    not cooking on an old ceramic hob again

    We shouldn’t lose sight of the fact that this is the most important thing.

    Premier Icon grumpysculler
    Subscriber

    I think the Samsung model above mine had a magnetic knob that just sat on the glass surface and twiddled like a knob, but could be removed for cleaning.

    We have that on our Neff. It’s much better than the touch jobbies.

    We inherited a Bosch Induction Job in our house when we moved in. It wouldn’t work with our pans so we had to replace them with ones that it would accept.

    The touch controls on some are not very intuitive.  Some are better than others – I specifically sought out a Siemens hob that had a separate slider control for each of the cooking areas (rather than one control that you needed to ‘assign’ each time you wanted to adjust a ‘burner’)

    B.A.Nana
    Member

    The touch controls on some are not very intuitive.  Some are better than others – I specifically sought out a Siemens hob that had a separate slider control for each of the cooking areas (rather than one control that you needed to ‘assign’ each time you wanted to adjust a ‘burner’)

    yeah, i wish I’d gone with the Siemens that had this and two flexizones, it was my first choice for months.  Unfortunately I lost sight of the important things and was lured by the bright lights of the Samsung (virtual flame), which of course is just a completely pointless novelty. The Samsung is still a great hob, but i think the siemens would have been better.

    avdave2
    Member

    One other advantage of them over gas for some people is the reduction in water vapour they put into the air.

    andrewh
    Member

    Grew up with gas.

    Had basic electric when I got mynown place.

    Now got induction.

    .

    Hate the induction, not so much the heating method but bloody awful touch pad control thing. Having said that as a heating method gas was by far the best.

    If we ever get a place with either mains gas or a place to keep bottles I’m going g straight back yo gas.

    sbob
    Member

    One other advantage of them over gas for some people is the reduction in water vapour they put into the air.

    They increase the boiling point of water?

    Witchcraft!

    Premier Icon orangespyderman
    Subscriber

    I have recently swapped out a bottle gas hob to an induction and I would never ever go back, though I was a die hard gas for hob electric for oven person.  It’s essentially that once you get the feel for it, it is perfectly repeatable every time you do a dish.

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