Induction hob v gas hob in kitchen

Avoriaz

ey143 wrote: »

....I just want to know if it is more efficient compared to gas and economical?

We will be planning a major renovation so I need to think hard about whether we want to go for this. I always though gas to be cheaper to run than electricity.

Unless you do a great deal of hob cooking, I doubt if the cost difference will be significant.

In your shoes I would choose whichever method you prefer rather than whichever is cheaper.

Avoriaz

ey143 wrote: »

It's important I get this right because I'm going to build an open plan living area and kitchen and was thinking of not extending the gas pipe to the new area and just go for induction, so I need to be careful what I do.

Be careful.

The cost of extending the gas pipe as part of any renovation will be minimal.

Even if you plan to go induction, I advise you to install a capped off gas supply.

Then, if you ever change your mind, you can easily convert to gas.

Also, if you ever sell the house, the lack of gas in the cooking area might be a deal breaker.

ey143

Good point. Maybe I'll do that.

Thx

Ben84

I've cooked on induction and like it a lot, but I wonder how long these things last compared to a gas hob which is comparatively so simple?

Errata

If induction was better than gas, all the professional cooks and chefs would be using them. They're not.

suki1964

I love my induction hob for everything other then stir frying in a wok. But then I have the old style wok which was made for a gas ring. I'm sure once I find the right wok all will be good

The speed at which you can boil a pan of water then bring it to a bare simmer is a delight.

One trick to use for when you are getting to grips with induction is to place a tea towel over the hob before placing the pans. Any sudden boil overs or splatters easily dealt with

Depending on how serious a cook you are will determine what induction hob to buy. Some are just bog standard, others have slider dials for really fine tuning the output. Mine was cheap and cheerful but still has pretty good range of control as well as a timer and auto cut off if anything other then stainless steel is place on the hob

Jaynne

Just to throw the cat among the pigeons we were considering an induction which seemed reasonable but we would of had to do some more major electrical rewiring to fit it in and also our quite expensive pans would need replacing.

Instead we went for a glass topped gas hob and haven't regretted it. It has the easy clean of an induction and most of the good looks though of course it still has burners sticking out. Quite a nice half way house if you aren't sure but to be honest I think you'll find both options are good.

suki1964

Errata wrote: »

If induction was better than gas, all the professional cooks and chefs would be using them. They're not.

There's many a kitchen moving over to them now they are becoming cheaper and more adjustable. We have two single rings in work at the moment and use them constantly over the gas. Keeps the kitchen cooler and we can leave to keep dishes warm whilst working other dishes without fear of drying out/over cooking a dish


Refurbishing an industrial kitchen is expensive. As old equipment needs replacing I'm sure induction will be used more and more. I read on another forum I use for professional chefs they are being embraced

Dimey

Maybe its just mine but I hate my SMEG induction hob. The power comes out in bursts so a pan will bubble while the spurt of power is going then a second later it disappears.

You can't control the heat and simmering is out of the question.

I bought it about 7 years ago and hardly ever use it. I microwave or use the oven most of the time.

On my experience I'd say go for gas but so many others seem to be happy with their induction hobs.

AndyPK

Ive got an induction.
Can be difficult finding pans etc.
but very controllable.