- induction vs gas hob
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.Posted 1 year agojuliansSubscriber
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.Posted 1 year agosimons_nicolai-ukMember
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.Posted 1 year agomrwhyteSubscriber
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.Posted 1 year agogrumpyscullerSubscriber
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.Posted 1 year agoGunzMember
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.Posted 1 year agomadxelaMember
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!Posted 1 year agojefflSubscriber
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.Posted 1 year agoFunkyDuncMember
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.Posted 1 year agojimdubleyouSubscriber
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.Posted 1 year agosharkbaitMember
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 🙂Posted 1 year agogavinpearceMember
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.Posted 1 year agosimons_nicolai-ukMember
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’)Posted 1 year agoB.A.NanaMember
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.Posted 1 year agoandrewhMember
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.Posted 1 year agoorangespydermanSubscriber
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.Posted 1 year ago
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