ZOMBIE THREAD ALERT: This thread hasn't been posted on for a while.
What are the pros and cons of induction hobs, please?(64 Posts)
We're redoing the kitchen - just wondering if there is any downside to an induction hob (other than having to ditch my nice copper-bottomed pans).
Hi,looking into buying an induction hob.Wondering which is best brand.Also can I use stainless steel pans on it?
Don't think anyone else has mentioned this but you can't get too close to one if you have a pacemaker (like my mum). I love mine though and the pacemaker thing is probably an advantage to me!
So easy to clean, I use a glass cleaner spray and a dry microfibre cloth to polish.
Can leave food on the lowest setting on my Neff, go out and collect kids etc and come back to warm dinner, like a slow cooker.
Would definitely not go back.
Another advantage is that I have a drawer for utensils immediately under the hob, no lost space.
Advise / opinions welcome please.
My Miele induction hob suddenly stopped working last week after 5 years. Miele engineer said it was due to component failure. Just unlucky! I am so disappointed in the product, this shouldn't happen to a Miele appliance?
Repairs cost approx £500 or Miele have offered to take a percentage off a new one, (at least £100-£1200)
Am I right to feel that this is not acceptable?
Not quite sure how to move forward. All advice welcome. Thank you
JoanM - my Miele hob has a range from 1 to 9. It is very responsive. I would recommend an induction hob BUT having an issue with my Miele hob at the moment.
I have a new question. Does anyone know, or know how to find out, which induction hob both gets hottest and also has the lowest heat setting? I want to be able to sear very hot sometimes, but also want to be able to melt things gently and keep slow cook foods to a whisper low simmer. Does anyone know how I would find out which hob has the widest range of settings?
Thanks for any help you can give
No cons, absolutely brilliant.
I recently bought a set from ProCook and absolutely love them!
I went for the Elite-Forged range as already have the stockpot, which I bought years ago and the non-stick properties are still in good nick 3 years on. I love my induction hob, so glad I switched from gas.
Definitely recommend- www.procook.co.uk/shop/cookware/procook-elite-forged
Make sure you get one where the edges are inset into the surface. I chipped the corner of mine when something fell out of the cupboard. Otherwise, I love it. Halogen is so slow in comparison.
I LOVE my Neff induction hob - had it 7 years now. No problems such as those mentioned by previous posters.
I have a non stick wok and set of non stick Stellar pans as old as the hob itself.
I love it so much that I wouldn't even go back to gas if I could.
I read the beginning of this old thread when I was doing my kitchen. Now I have had my induction hob for six months and I LOVE LOVE LOVE it. It is so fast, boils water quicker than the kettle. Controls are so easy - I have a Neff. I was able to use all my old pans but had to replace my frying pans (got two nice ones from Ikea dead cheap). Also I continue to use my Wok which I had previously, no problems stir frying on induction. No problems with it scratching so far. The timer is dead handy, can set it to turn off in ten mins for example. Definitely worth the money.
I would not gave gas in preference to induction. Mine is a Miele and as good as other posters say. Cleaning is easier than gas and you can use non stick. I have some Jamie Oliver ones. I had halogen before but would definitely go for induction.
Thank you DIYmummy, this has been very, very helpful especially as we're having AEG appliances too. This was exactly the sort of info I was looking for. Interesting too your remark that induction can be faster than using the micro oven. To avoid scratches when shaking the pan I thought it might be an idea to simply transfer the pan briefly to a wooden board.? Again, many thanks for your time.
Kenact, I've been using my AEG induction hob for over 5 years. The glass hob can get scratched if you move your pan back and forth during cooking, but that's to be expected. (My glass dining table gets scratched simply through daily use.) The back burner remains pristine because I only boil and simmer in the pan, so no moving it about. I fry on the front burner, so the glass surface is dulled. In the beginning, I used to put a sheet of baking parchment on the cooker, then a frying pan on top. It worked fine and stopped not only scratches but grease splatters. After a few years, I stopped doing that for no reason, as couldn't be bothered!
Oh, the glass will get hot, depending on how long you've been cooking - it's the heat from the pan and contents being absorbed by the glass. (If you put a hot pan on a glass dining table, that will get hot too.) The induction cooker heats the pan only, but that doesn't stop the heat from the pan transferring to the glass. So 'H' comes on the cooker when you switch off to remind you it's HOT.
Induction is more efficient than gas - gas is about 48% energy efficient and induction is 98% approx. Both are instantaneous and depending what I'm heating and the quantity, induction can be faster than a microwave oven. And I never use the power booster mode, so that's saying how fast induction can cook.
I slow cook on the lowest setting on the induction cooker (1 or 2 setting) - makes the tenderest pot roast from the toughest cut.
Hope this helps!
Maybe I wasn't too clear in my last message.What we're worried about is the possibility of new induction style pans leaving visible scratch marks on the surface of the gleaming new ceramic glass hob. Does anyone have any experience of this?
I seem to have killed the thread, sorry OP, anyone with an induction range?
I would like to have a long utensils rack behind an induction hob but I am worried about utensils dropping on the hob.
Grandad thank you for your post, I have just had an electrician install a new consumer box and 10mm cable so hopefully I am correctly prepared.
I need to decide on a 100cm range cooker does anyone have a range cooker with an induction hob?
its actually much much cheaper to run than either gas or electric.
We're on the point of signing up for a new kitchen and my wife is dead keen on an AEG induction hob to replace our existing gas one. Most of the comments so far have been positive about induction systems. One point no one has mentioned though, what about scratching the pans on glass surface of hob? Has anyone any experience of this. Comments appreciated.
I make loads of jam & chutney on mine. It rolling boils beautifully.
2 things; have you got it in the centre of the ring but not touching the other rings IYKWIM? Also, I wonder if it's too heavy? Trying without all the ingredients first then gradually adding them might help.
I have just bought a large pan for chutney making that is guaranteed for an induction hob. I chopped and filled it and now it won't work. Has any one else had this problem. I have tested it with a magnet and it sticks so just can't work out why??
Our BOSCH induction hob has a MAX power of 4.3kw BUT you set power level on it to either 13 16 or 20 amps so you do not require a specific feed but you can use a standard cooker point. Our point is off a 2.5mm cable on a 16 amp breaker, and set to 13 amp is well within the tolerance of the circuit and is fantastic to use.
We already have a set of James Martin pans and a Circulon french slillet/ frypan. Yes we had to throw out some old alluminium pans like the wok but its about time we replaced them anyway. The hob is very easy to clean, very quick to heat water and food and looks good. It is very quiet in use, does not get hot that it will burn you after use, has child lock, inbuilt safety features for boil dry and accidentally putting steel implements on the hob a timer and more. The induction technology is new so people may not understand how it works but in short there is no heat generated on the hob, the pans generate the heat, the hob gets hot from the pans not the other way round. We recomend the circulon non stick pans as they are specifically designed for induction hobs.
Electricians may not fully understand them either, but they are after a job, installing a new 10mm high power cable will generate a £250 plus fee. Of course they will want you to have a new cooker feed.
I'm having an induction hob fitted next week when they install my new kitchen.
Does anyone know if I can use a diffuser on it please?
Some time ago I bought a ceramic Tagine but to use it on the gas burner (my old cooker is gas) it needed to be on top of the diffuser (it is steel, so is magnetic).
I can't bear the thought of not being able to use it.
Thanks a lot, hopefully someone will know.
Assume it OK for a caring Grandad and retired Engineer to raise a point. These hobs heat things quickly, well that's because they use a lot of power for short bursts (that's Eco wise). Having experience of induction heating on production lines, way back, I did some digging and it took a lot !!!, they need to be fused at 30-32 amps on an exclusive feed, the power rating is 7.5watts or more. Suppliers recommend installation with qualified electrician as you would expect. Perhaps it is therefore best to check the practical availability of a suitable feed before getting too far into appliances. A new consumer units, or even additional cabling may double or treble the cost and perhaps you are not expecting this. Trust its helpful or just avoids any Shocks.
Love mine and we will very likely have an induction setup and a gas set up in the new kitchen.
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