Gas hob or electric touch hob?

shapala

Definitely gas for me too - being a keen cook I use it all the time and it's great. As Keith above mentioned, what kitchen would use an induction hob - chefs will take gas all the time.

Also, induction cookers appear a lot more expensive than a duel fuel cooker.

But obviously it's up to you on what you decide. All the best with that as can be bit of a minefield buying a new cooker.

neilmcl

shapala wrote: »

Definitely gas for me too - being a keen cook I use it all the time and it's great. As Keith above mentioned, what kitchen would use an induction hob - chefs will take gas all the time.

Also, induction cookers appear a lot more expensive than a duel fuel cooker.

But obviously it's up to you on what you decide. All the best with that as can be bit of a minefield buying a new cooker.

I've been in a few professional kitchens including a Michelin star one and they've all had a mixture of gas and induction hobs.

Lots of commercial kitchens use them and they're used quite a lot in catering schools.

Zandoni

z1a wrote: »

Gas hob all the time for me, do a lot of wok cooking, burner off and an instant wok burner.

A flat bottom wok works brilliantly on a induction hob.

shapala

neilmcl wrote: »

I've been in a few professional kitchens including a Michelin star one and they've all had a mixture of gas and induction hobs.

Lots of commercial kitchens use them and they're used quite a lot in catering schools.

That is true - just the question mark over the extra cost for electric over gas. Also, induction cookers generally are quite a bit more expensive from retailers.

Our dual range gas hob, electric oven cooker by Flavel is marvelous and cost us £720 (included installation and removal of previous cooker). Something similar @100cm wide with induction hob would likely be over £1k.

It's horses for courses, of course. If you're happy with induction, go with it, if gas, go with that.

Zandoni

shapala wrote: »

That is true - just the question mark over the extra cost for electric over gas. Also, induction cookers generally are quite a bit more expensive from retailers.

Our dual range gas hob, electric oven cooker by Flavel is marvelous and cost us £720 (included installation and removal of previous cooker). Something similar @100cm wide with induction hob would likely be over £1k.

It's horses for courses, of course. If you're happy with induction, go with it, if gas, go with that.

It’s worth paying a bit more to save on cleaning.

FreeBear

shapala wrote: »

Also, induction cookers generally are quite a bit more expensive from retailers.

I hit lucky with my induction hob. Just £80 in a New Year sale Christmas before last. It doesn't have all the bells & whistles of a top of the range model, but it does everything I need. Real easy to clean, and it gives instant heat control. I wouldn't want to go back to an electric ring or ceramic hob. Don't have gas piped to the kitchen, so a gas hob is not really an option.

Jonesya

silverwhistle wrote: »

They're actually really efficient as there is little wasted energy into the atmosphere along with the moisture from burning gas.

They're more efficient at the point of use, but possibly not overall. There's still wasted energy but you don't see it because it happens at the power station rather than in your kitchen. And with most cooking clustered around the evening peak, the extra power comes from ramping up gas power stations.

Personally I'd go for gas particularly on long term running costs, its it's already quite a bit cheaper and electricity prices for peak time usage are likely to rise in future.

MarcTJTD

Personal preference is for induction on the basis of energy efficiency and safety.

Magnetic pans are way more common/cheaper than people tend to think.

JohnB47

Gas always for me.

If you want to go for induction, I'd recommend going for one with a little removable rotary dial thingy that controls heat level. A friend has one like this and it makes controlling the heat and cleaning a lot easier.

It is magnetic - you just place it on it's position and it sort of latches in place, then you simply rotate. It simply lifts off if you want to wipe the hob surface.

If it doesn't have that control, you have to constantly tap a + or - button, or slide your finger along a sort of 'progress bar' to control heat. I've used that type on holidays and I've found it a pain.

Some hobs have fixed rotary dials - not as easy to clean around.

A bit expensive but here is one example:

https://www.trustedreviews.com/reviews/samsung-nz84j9770ek

FreeBear

MarcTJTD wrote: »

Magnetic pans are way more common/cheaper than people tend to think.

When I had to replace my saucepans, I don't think I paid more than £12 to £15 for each one. The wok was around £20 from memory....

Both Judge and Tower do some suitable, cheap pans. Just take a wander round your local discount store with a small magnet in hand.