Induction Hob

ka7e wrote: »

I'm re-fitting my kitchen and need all new appliances, primarily a double oven and an induction hob. I know what I want in terms of an oven, but I am new to induction.


I gather I need a hard-wired hob to get the most oomph in terms of using multiple zones. I think I'm going to need a good bridging function as I often use large pans and I'm used to the fast reaction of a gas hob. Are there any other functions I need to look out for?



Every brand has similar advertising blurb, so I'd like some user's recommendations. please!

One thing to take into account is that most if not all of your trusty pans won't be useable on an induction hob unless they are all relatively new.

I was going to go for induction hob when I bought my new Neff slide and hide oven but I have too many well loved pans that I couldn't part with.

theonlywayisup wrote: »

The new pan thing is a misnomer.

It is nothing to do with your pans being old (or not relatively new). Any pan that attracts a magnet on the base will work. My stainless pans are years old as are my cast iron ones. Both work on induction beautifully.

Take a magnet to your pans before you go off buying special pans for induction hobs.....

Mine were all stainless steel and some are copper neither of which will work on induction so not a misnomer in my opinion.

The problem stems from the fact that all stainless steel is not magnetic. In order for stainless steel cookware to be induction friendly it has to have 18/0 stainless steel or another magnetic material built into it. Manufacturers that want their cookware to be induction compatible typically add 18/0 stainless steel to their cookware to make it induction capable. The design of your stainless cookware really will not matter. It can be disc bottom or clad in design, as long as it has 18/0 stainless steel or another magnetic material it will work with induction cook tops.