Induction hob

bouicca21

the main thing I don't like about my kitchen is the gas hob. It's not as controllable as I expect gas to be and it creates grease.

So I am toying with the idea of replacing it with an induction hob. How easy is this likely to be - I don't want to end up with having to replace the worktop.

Also I do like cooking with a wok, which by definition is curved and so unsuitable for an induction hob. I've seen various flat bottomed woks designed for induction hobs - does anyone know how good they are?

dbriggs

I have an induction hob but I wish I had a gas one! Surely it's not the gas hob which creates grease but the food you are cooking (or how you're cooking it)? You will still need to clean an induction hob and extractor of grease although it is easier to clean as it is one flat surface.

On a plus side I think they are safer. If I leave mine on without anything on it it will turn itself off after a few minutes.

On a negative I had to buy all new pans because the ones I had (which I loved) wouldn't work on an induction hob.

Chrishazle

Having in the past had electric (old fashioned ring type and more modern flat top) and a gas hob, we changed to an induction hob about 8 years ago and absolutely love it. Our is an AEG 70cm with 4 equal cooking areas and touch control, we have the controlability of gas (16 power settings per cooking area, instant response) with the easy clean of a flat top - plus the top never gets as hot as a "normal" electric flat-top, so a safety feature if there are kiddies around.

I frequently use a wok - actually have 3, small, large and Xmas present 28cm Le Creuset TNS. No problems with the flat bottom. The Le Creuset is somewhat heavier than the other 2 cheapies so takes a while to heat up and cool down, but I'm adapting to it - and like our other TNS pans, nothing sticks to it!!

As said above, only pans with a magnetic bottom work - so use a fridge magnet to check your saucepans / frypans etc.

bouicca21

The thing about grease is that gas produces water vapour and that means that the grease created through cooking spreads further than it would with an electric hob.

I have friends with induction hobs and I love them, just need to be sure that I can still cook with a wok and convince myself that the cost of a new hob can be justified.

Silver-Surfer_2

[QUOTE=bouicca21;70140321]The thing about grease is that gas produces water vapour and that means that the grease created through cooking spreads further than it would with an electric hob.

I have friends with induction hobs and I love them, just need to be sure that I can still cook with a wok and convince myself that the cost of a new hob can be justified.[/QUOTE]

So does boiling veg.

Chunks

bouicca21 wrote: »

So I am toying with the idea of replacing it with an induction hob. How easy is this likely to be - I don't want to end up with having to replace the worktop.

If you have the power supply already and can establish the size of the cutout you have currently have, likely you'll find an induction hob to fit. We went down the induction route last year - brilliant IMHO - replacing a normal electric hob. I am not sure that I would bin a gas hob however to help reduce grease....

bouicca21 wrote: »

Also I do like cooking with a wok, which by definition is curved and so unsuitable for an induction hob. I've seen various flat bottomed woks designed for induction hobs - does anyone know how good they are?

We had to throw out all our pans etc. as they were not compatible. have two flat bottomed woks that work well enough. If you love your cookware as is, so to say, another reason to keep what you have maybe (and very MSE).

good luck.

muffin_man_7

I have a gas hob and I also have an induction hob the reason ,I wanted to see what they were like plus at the time my old cooker was very temperamental . I do like the induction hob and use it about as much as the gas hob the only reason I replaced the old cooker with a gas hob and electric oven was the cost to buy I was lucky to have induction friendly pans so that was a saving I like that the induction hob can be uses as a slow cooker the timer is very useful it can be set to a time and temperature and won't exceed that no flame to worry about and no risk of burning your fingers when wiping down after cooking you can pick up a single induction hob from around £30 upwards might be an idea to try before u commit to a large expense on another note having gas hob means in a power cut I'd still have a way to cook and boil water to fill hot w bottle hth

happy35

I recently changed from gas to induction and love it. Cooks well with lots of heat control and so easy to clean. Previous hob was brushed steel needed cleaners along with holders and burners each time, now quick wipe over and buff with a cloth

When I got mine I said if I couldn't get on with it I would keep a year then change, 3 months later and I am not changing

jellie

I changed from gas hob to induction 3 years ago. I can't think of any reason why I would choose to go back to gas.

If you do need new pans, they don't need to be expensive unless you want them to be. Supermarkets sell induction compatible pans.

melanzana

If anyone is thinking of getting an induction hob, an easy way to check if your pots and pans are compatible is to see if a magnet works on the bottom of the pans.

If it does, away you go, ok for induction.

Induction works on magnetic fields. I haven't got an induction one, but my sister has, and I am so drooling. But my kitchen equipment is fine for now. When the kitchen is being replaced (soon) it's going to be an induction for me. I checked my pots and pans and most are suitable.

Davesnave

One thing no one has mentioned specifically so far is that you need a fairly beefy power supply for an induction hob, so it could mean a new supply from the consumer unit to kitchen.