Recommendations re induction hobs(12 Posts)
Hi, I'd like to have a 4-ring induction hob in my new kitchen but know very little about them as I've always cooked with gas. Which hob would you recommend and why?
I should add, I am considering the flush-fitting type to go on the granite worktop.That way I'm hoping to get a more streamlined look and to avoid chipping the hob edges. Is this a good idea, or can you see any problems with it?
I've had a Miele and currently have a Gorenje.
The Miele stood quite proud (more than 5mm less than 1cm) from the work top and had a metal frame around it. The Gorenje is almost flat (3mm or so), no metal frame.
I asked my kitchen fitter about fitting the Gorenge flush with the work top. He said no for the following reasons.
1. You are dependent on the skill of your work top cutter, especially when you have granite, caesarstone etc... There will be a gap between hob and cut line. The width of the gap will be down to skill of cutter and how much gap the manufacturer recommends.
2. The gap is is filled with silicon. My fitter said this can be very noticeable depending on colour of work top.
3. Some manufacturers don't recommend their hobs to be flush fitted.
So my hob sits very slightly on top of the work top. It's fine, I've never chipped it. It's been going for 4 years now. Still looks like new.
Hobs vary dramatically in price - I'm not always sure why. I chose mine on colour (white, to match my work top). You can get zoneless hobs, metallic glass finishes, wok dents, all sorts. I was happy with the Miele and now I'm happy with the Gorenje.
I got a free standing induction made in Germany. Very cheap, from Aldi. I have Italian black marble countertops and didn't want to cut into them and then be stuck with a fixed size hole for future.
Love the Aldi induction. We got a two plate one and in another spot in the kitchen we have a wok counter for a powerful gas burner.
From experience I have found that I never use more than three burners at a time, so the arrangement works well for us.
The Aldi induction is digital, with a range of temperature settings , a timer, a child safety lock and an automatic switch off if the pan gets beyond a safe temperature. Cost under 100 euros and it looks sleek and works well.
Forgot to add, I use Le Crueset pots and the heavy buggers haven't dented or chipped the induction hob/sides in any way.
I have chipped two of the edges of my induction hob - if/when I replace it I will get one with a metallic border to prevent this from happening again. I know the completely smooth look is better - but, then again, unchipped is better than chipped.
Check the layout of the "burners" - the smallest burner on mine is at the back, which can be a pain when I am making sauces which require lots of stirring.
I've got a Siemens. Its black, matches the granite with a small metal lip around the edge.
Induction is more controllable & just as instant as gas so you can set things on a gentle simmer & leave. The hottest temperature is very high, so successful for jam.
Mines 8 years old & looks like new.
I had a Bosch one in my last kitchen. It worked fine and looked lovely (frameless) but even the largest "ring" wasn't big enough for my frying pan/griddle and it drove me mad that the edges of my pan weren't hot - I could only cook in the middle.
My Aunt has a NEFF one and it's much better - the "rings" are a proper size!
the new bosch flexinduction is nice.
we have one like this the de dietrich continuum
there 4 rings but not rings, its quartered, but you can also half each sides if using longer pans etc.
Flushlines are nice and most (all) should be able to get a tight fit.
if your worried they wont find a worktop supplier who has digital measuring as that's very accurate
Mmmm, some mixed feelings here re having a flush-fitting hob. Has anyone actually have one like that, if so any feedback would be great.
Also, what functions do i really want from an induction hob? Prices varies so wildly, there must be a good reason for it. For example, I've heard about zoneless hobs, are they worth the money?
IME important to have a couple of super quick rings. Mine includes two with boosters. Also agree with trying to ensure that the rings are big enough.
The more expensive ones have more variability in the size of cooking are and often have built in timers. Our 8yo AEG half induction, half just plain hot but bloody slow hob went bzzzzztphut! in the summer and we replaced in in a hurry with a plain Beko. It was very cheap at £175, but functional. It stands higher than the AEG did, since it's rimless and the larger rings are a little small, but i have good pans which heat up regardless on them. The power "buttons" (they're touch sensitive) also have a safety alarm, so scream at you when you accidentally put something on them, which is really annoying when I'm serving up. I've also had to get used to using a separate timer for pasta and rice etc.
We didn't go more expensive because we're not expecting to be here more than a few more years. It's worth checking out specs and working out what you do and don't want from a hob, what you think will be worth paying for and what you think you could do without, even if it meant sucking it up a bit.
It's still infinitely better than any other electric option and so much safer with kids around because it doesn't get or stay very hot.
The zoneless ones look brilliant.
I would imagine that there will be advances in induction hob features and a fall in prices in the next few years.
I do hope they start making more advanced portable models, as to me, one of the best part of an induction hob is that is as functional as gas, but easily movable to where ever you want to cook. On a nice day, I have mine just below the window, so I can monitor/stir from the garden.
I am thinking of getting three single unit ones for creating different cooking zones in the kitchen. One close to the dining room, for making steaks etc. that require just searing, when we have guests over, so can chat while doing it.
One nearer the sink for stir fries, so can easily clean veggies and prepare.
One near the window for summer use and for cooking rice/stews so the smell goes outside instead of slowly drifting into the room.
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