induction hob - any good?

happyc84

We've agreed to a new kitchen, once in a lifetime purchase.
The kitchen designer has put in an induction hob, does that mean our stainless steel pans will be turned into scrap. (or turned into spitfires).

Our current pans are:-

• cheap stainless steel.
• Aluminum.
• Cast Iron.
• Copper. steel
• Mild steel.

As you can see our pot buying has gone to pot. So what options do we have for induction hobs, and does an induction kettle so a suitable purchase.


Any help?

LilElvis

My mum's got one and I hate it. Like an electric hob it isn't as responsive when something comes to the boil as a gas one and you can't gauge how high or low the heat is with any ease. It also needs lots of tlc when using and cleaning or it scratches. She uses stainless steel pans though I'm not sure whether seriously heavy cast iron is advisable - perhaps look up some different types of pan online and see if they are recommended for induction jobs.

Personally I think designers put them in because they look aesthetically pleasing regardless of whether they are good to cook with. I've never seen one used on a cookery programme which also might say something as to how they're regarded.

macladd

You'll love it!

To test your pans, put a magnet on the bottom, if it sticks to it, it will work on induction. It is cheap to run and arguably just as controllable as gas. I got my gas hob taken out and replaced with induction so I can vouch this is true. It works by heating the base of the pan, not the hob surface itself, if anything spills it doesn't burn onto the hob! The hob under the pan will get hot but thats only the heat from the pan transferred to the glass.

You'll have less heat in the kitchen when cooking during the warmer months, on mine, each circle has 15 power levels 1-14 and a P option. P is like a turbo mode so a full pan of cold water will come to the boil very, very quickly, faster than my kettle! it then changes itself from P to 14 and continues to boil, I then adjust the power to suit what I am cooking, so a gentle simmer would be about 4 or 5 with the lid on the pan.

For frying I start at 14 until the pan is hot then judge it from there, Steaks/Fajitas etc 12/13 is usually fine. If you are melting chocolate, you don't need a pan of water and bowl etc, you can just put the chocolate straight into a pan and slowly melt it on 2 or 3, 1 is great for keeping things warm without them drying out etc.

Mine also has a pause option, so if you need to leave the kitchen to answer the door etc, i just press a button and all the pans drop to 1, then when back press the button again and they all go back to what they were before, it also has a timer per circle so the food cooks for the time you tell it then then it switches off that pan.

Sometimes you'll hear a faint buzzing noise or clicking, don't worry its totally normal, its just the pans reacting to the induction energy. I think it is the quickest, cleanest, safest hob I have ever owned. I know we all probably just give them a sideways glance but honestly, read the manual and remember it'll take a few days to get used to the power levels as they are not like a normal hob where you can judge the flame or the red glow.

Now, because the hob itself does not heat up in the traditional way **and I'm not recommending that anyone tries this** But......If I am boiling anything starchy that may froth over....I just place a couple of sheets of kitchen roll between the hob and the pan to absorb any drips whilst it is cooking. I have never had the paper burn or scorch, ever....so take from that what you will. Obviously, try that on a normal hob and it'll be in flames in seconds.



Enjoy your new Induction hob!

Chrishazle

I second everything Macladd has said, we installed an induction hob 9 years ago having previously had 2 types of "ordinary" electric and gas over the years, and the induction is far and away the best.

Gers

Me three - best hob I've had. We moved to an area without mains gas and so plumped for induction and love it. It's not difficult to clean as nothing burns onto the surface.

Mine is very reactive and if I take a pan off the ring the power goes off until the pan is replaced. No complaints and only praise for it.

teddysmum

At present I have a halogen hob, but can't wait for the induction hob, already bought,in my new kitchen.


I had gas,in my childhood home, but had to have electric, when we married, as my husband worked for a well know manufacturer.


I soon became used to electric and now dislike gas, finding the surface and pan supports fiddly to clean and pans easy to topple on an irregular surface.

comeandgo

Induction is so quick and nothing burns onto the hob. If I stupidly let something boil over the hob shuts itself off so I don't boil the pan dry.

DigForVictory

You enthusiasts have nearly sold me, but Will I Need New Pans?


Or is it just the copper bottomed ones (pretty!) that go to some deserving cause?
(While the aluminium ones get painted up for dyeing only?)

bod1467

Not sure how this thread is a Praise, Vent or a Warning .... however ....

If/when we get a new kitchen it is highly likely that we'll go for an induction hob. Yes it'll mean having to buy new pans (ours are mostly copper bottom), but we've had these around 27 years already anyway so I guess we've had our money's worth out of them.

Waterlily24

Best thing I ever got for the kitchen, it's so responsive. You don't need expensive pans either. The only thing I was upset about was that my lovely Tefal pans wouldn't work on it. They were quite old but I did like them lol.

knightstyle

We have a hob with two induction and two halogen hobs. Have had it for 9 years and love it. Use induction all the time, very controllable and halogen for the wok and an aluminum frying pan.