Gas or induction hob?

[Crikeyblimey]

What would you choose??? And why?

That's it really.

Ta

[Eastwickwitch]

No gas here but I love my induction hob; quick, clean and very controllable. Wouldn't have anything else.

[LillianGish]

Induction - so much easier to keep clean and sparkling!

[kittentwo]

Gas everytime for me.

[babyfedleaning]

I love the fact that my induction hob is so easy to to clean - nothing ever get's burnt on as it's the pan (and contents) that heats up rather than the ceramic top. It also boils a pan of cold water in about 20-30 seconds which is like voodoo or something. With young kids I also like not having an open flame, or the risk of them turning on the gas etc

[HyperThread]

I have a Bosch induction hob which is really easy to clean, everything heats up very quickly and it's fantastic. However, before I had a lamona one and it was erratic and annoying.

The only downside is that you need induction pans and pots etc, and it's difficult to find really large pots that are compatible with an induction hob.

[rootypig]

Gas! induction is SO irritating. Impossible to control (esp turn down the heat quickly enough) and you can't clean them til they're cool anyway, by which time everything's bloody welded on. Plus they're ugly.

I really loathe induction hobs, can you tell

[rootypig]

Oh wait. I am possibly thinking of something other than an induction hob. Whatever I am thinking of, do NOT get it!

[Eastwickwitch]

Hyper I used my jam pan on induction today

[Marmitelover55]

Chefs seem to use gas over induction on telly anyway...there must be a good reason for this?

[Gunpowder]

Rooty are you thinking of ceramic? It's like shit induction.

I am evangelical about my induction hob. Safer than gas, easy to clean, cheap to run. Le Creuset and most modern pans work with it, we only had to get rid of two. You can also get a special thin bit of metal that makes any pan compatible. I've got Bosch one too.

[Mrsladybirdface]

rootypig you're thinking of just a standard electric hob..dob they even do those anymore?

[Iwillorderthefood]

Induction is great very controllable.

[Cockbollocks]

I've had my induction hob for about a month and I'm completely in love with it.

Boils water faster than a kettle, the control is amazing. Does take a bit of getting used to but once you've got it, it's fab.

[Fluffycloudland77]

I love my induction hob & it's so easy to clean.

[ContentedSidewinder]

I have an induction hob and love it. We had a new kitchen installed last year and we bought a cheap Andrew James portable induction hob off Amazon for £80 (two ring) to use whilst we had the kitchen extension built and to make sure we were happy with induction before we capped off the gas supply into the kitchen.

You can buy the single ring option for £28.

I like the fact that it is easy to clean, I don't worry about setting the oven gloves on fire when I lift off a two handle pan, it has a rapid response. The thing I found hardest to do at first was rice. Mainly because the heat conduction is so efficient I boiled the pan dry!

My advice would be measure your pans as if you put a larger pan on the ring than it can heat ie you put a 30cm pan on a 26cm ring, the outside edge will not really heat up. I bought a multi-zone hob where you can combine rings together to make a larger cooking area. But that was £850 hob

video is a good demonstration of induction weirdness/it's like magic.

[specialsubject]

such a happy day when the food burning pan wrecking uncontrollable induction hob was replaced with a gas one.

LPG as we are off the mains gas - everybody round here does this. Which means that with the aid of a match, I can still cook in a power cut!

much cheaper to run too.

[MoreBeta]

Induction every time. I used gas for 20 years. Always wanted induction hob and now I have one. They are easy clean, generate no heat outside the pan which is important in my kitchen with a low ceiling.

Takes a few weeks to get used to after gas. Lots of commercial restaurant kitchens going to induction now. The reason is it massively cuts extraction costs and heat in the kitchen. Patisserie ad chocolatiers love them as they do not heat up the atmosphere in the cooking area especially important for chocolate, sugar icing and pretty much any desert that needs to set.

[HollyBdenum]

I just got a new kitchen, and I got a gas on glass hob as the best compromise. If I had a bigger budget I would probably have gone for an induction hob, but all the cheaper induction ones got pretty bad reviews. It was only at the £600+ point that people started raving about their cooking ability as well as ease of cleaning.

It turned out to be pretty handy when we had a day-long power cut, too. I was able to cook, and also to boil water for hot water bottles.

[MoreBeta]

Marmite - chefs learn to cook on gas so tend to stick with what works.

Many are now being persuaded to try induction and converting though.

[Crikeyblimey]

Oooh! Thanks.

I have a crappy old electric job right now but buying a new house and am sorely tempted to get induction after reading this lot.

[Crikeyblimey]

Hmmm - now I've read the gas lovers posts and I'm stuck again!

[Crikeyblimey]

Sorry for lack of apostrophe in 'lovers'

[StandoutMop]

We left our induction hob behind when we moved and are back on gas.

Ignoring the fact I have set fire to oven gloves and a tea towel since the switch back, I also have to deal with steamed up windows again thanks to the gas. And it's a pain to clean, no more wipe and go.

Oh how I miss my induction hob...

[CreamSubstitute]

I love my new induction hob. We went for a more expensive model that has a flexi induction thing so we've got greater flexibility with pan sizes.

[Fluffycloudland77]

Go to look at hobs, then imagine dismantling a gas hob every night to clean in the little fiddly spaces & putting the pan rests in the dishwasher.

Then look at the shiny induction hobs. No contest.

Plus they have timers on them.