induction hob - any good?

melanzana

You only need new pots and pans for induction hobs if a magnet does not stick to the bottom of your current stock!

Induction is the new Gas Hob, without all the associated cleaning of gas bits. IMO.

Goldiegirl

Just to add to the other posts - I wouldn't be without my induction hob - it's fast, responsive, clean - I just love it

teddysmum

DigForVictory wrote: »

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?)

The pans must be magnetic. I'm having to ditch my triple core pans which were required for the present halogen hob, but they are 25 years old and can find a new home.

ARandomMiser

We replaced our solar hob with an induction hob last year, we both find it much better.

To check your pans just see if a magnet sticks to the bottom (we finally found a use for my partners collection of fridge magnets) ....... Even then we find some pans better than others.

gunsandbanjos

Another induction hob lover here, both my mum and I have one and they are great.

Bobcrowther

I think we get the "magnet" thing now, no need to continually repeat it folks!

Gavin83

I've used both induction and gas and I find gas vastly superior in almost every way except induction is easier to clean. There's a reason professional kitchens always use gas.

melanzana

Gavin83 wrote: »

I've used both induction and gas and I find gas vastly superior in almost every way except induction is easier to clean. There's a reason professional kitchens always use gas.

Most of us I reckon are not professional cooks though! Anyway, the chefs that use gas do not have to clean them down, there is staff employed for that!

We just want clean, responsive and reliable hobs!

That is induction for the vast majority....I think!

Gas is great alright, but all the bits on the cooker top are a total pain to clean really. Speaking from a non cheffie experience here!

Gavin83

melanzana wrote: »

Most of us I reckon are not professional cooks though! Anyway, the chefs that use gas do not have to clean them down, there is staff employed for that!

We just want clean, responsive and reliable hobs!

That is induction for the vast majority....I think!

Gas is great alright, but all the bits on the cooker top are a total pain to clean really. Speaking from a non cheffie experience here!

Fair enough. I guess for someone who just wants an easy way of cooking their food and be done with it then induction would be the better option. However for anyone serious about cooking they should really be going down the gas route.

I never found my gas hob that difficult to clean either although the induction is certainly easier.

silverwhistle

If you have an old favourite pan that is not suitable for induction you can buy diffusers made from stainless steel. I got mine on my last holiday in Italy - a make called Frabosk - although I've never seen such a thing in a UK shop. I imagine if you went online you'd find one.

As a messy cook I prefer induction. I prefer to be serious about cooking and not the washing and cleaning!