The way to tell is that induction hobs only get hot where the pan is sitting, whatever its size, and that’s because of the heat coming from the pan. Electric hobs get hot across the whole circular plate.
Was put off for years after using crap ones in holiday lets. But lots of people swear by them, and they look great. If we don’t end up moving we’re getting our kitchen redone and I would consider.
Another one for inductionbook here. Just don’t even bother getting anything other than AEG and never look back.
FTFY
Doing all your cooking in 64-bit floating point eh
On inductionbook this year after years of gas heaven, was gutted when I moved in but have sort of learned to live with it. We’ve got induction central heating too so not worrying about a gas bill is good. Given the additional environmental stuff too I am basically resigned to an induction life now, what can you do eh
Induction is good and easy to use, maybe its the pan? A good pan makes a big difference
Lots of restaurants are moving to induction now
Noticed this on MasterChef when they go into proper restaurant kitchens
Ah, interesting. I read about some food truck type places using them which makes sense.
Our house came with an induction hob - was deeply sceptical but it’s fully won me over. Very easy to control heat, feels safer, easier to clean, better for the environment.
My favourite heat number is 7
Can someone @moderators change the title of the thread to “Induction Hobs (are not terrible)” please? I have realised my mistake.
I barely go above 4, myself. Loves a good simmer, me.
Burning the pan? Did you skip the induction?
Haha
This is very reassuring thread. Just moved into a house with no central heating but a gas connection available. Weighing up the options and wanting obvs to install a renewable heating system if possible but the lack of a gas cooker was a point that really makes me hesitate.
An electric Lamona, the worst of both worlds.
I have never used induction, but the best cook I know swears by them. I’m not sure a gas stove can be beat for doing steaks to be honest!
So I’ll say
Gas>induction>>>glass electric hobs >>>>>>> the hot plate electric hobs that have no temp control at all
That would be one of my concerns. Can you get a pan to that same smoking hot level that you can with gas? Also think I’m very used to cooking with gas so would require a bit of learning.
I can get a pretty nice seer on a decently thick steak with cast iron on the electric hobs I have currently. It’s not half as good as gas. Maybe one of the induction havers can fill us in
