Ceramic vs. Induction Hob

A_Lert

Regift the ceramic and get an induction. Some top chefs use them in their restaurants now, they handle most cooking tasks just as well as gas, can use sustainable energy and are efficient, and they don't chuck loads of waste heat into the kitchen. In the home you also have the advantage of no fiddly bits to clean. And it's the safest option too, no naked flame and the cooker top doesn't get super-hot.

You do want good pans though. Not every pan that "works" with induction works well.

FaceHead

Thanks for the replies. A virtually unanimous decision for the the induction hob over the free one. On a moneysaving forum of all places - induction must be a lot better! 

I'll see if I can shift the ceramic hob on ebay and recover my friend's tenner. 

theonlywayisup

Contrary to what has been said, you don't need 'special' pans.  You need 'induction ready' or those made from ferrous metals (cast iron, stainless steel).   As a_lert says though, you will find some pans better than others, but that can be said of normal cooking sources.  

  

FreeBear

theonlywayisup said: Contrary to what has been said, you don't need 'special' pans.  You need 'induction ready' or those made from ferrous metals (cast iron, stainless steel).

Not all stainless steel pans will work on induction hobs. The ones that do (generally) have a thick base with an iron core. A quick check to see if a pan is suitable for use on an induction hob - See if a small magnet sticks firmly to the base. If it does, the pan should be OK on an induction hob.