Induction vs gas hob

[CogitoErgoSometimes]

In a few months I'm finally having a new kitchen (yay!) and have been asked by the designer do I want a gas or induction hob. Current hob is gas, I've used gas all my life, I like gas, but I've seen induction in action, they look amazing and I've tested my pans are magnetic so all OK there. I've checked a few old threads on MN, canvassed friends, trawled the web and ... very uncharacteristically.... still can't make my mind up.

I should say that I'm a cook. I like cooking complicated things that need precision and control. Is the only way to resolve this dilemma going to be to find someone who's got an induction hob and ask if I can do some actual cooking on it?

Help?

I love cooking on gas and much prefer it. All TV chefs cook on gas so there can't be anything better out there... I've never tried induction though.

I have cooked on gas all my life until 2 years ago when we got induction and it is amazing. You can't use a wok on it though...

Could you not get gas rings and 4 induction or something like that? Certainly if we'd had the space I would have done that.

If you live me near you can come and try it out

I am a keen cook, used to have gas, now have induction.

Induction is very precise and very adjustable (the lowest level on induction is often lower than the lowest a gas ring will go, the highest level heats faster than most gas rings on full).

The biggest downside to induction is only being able to heat the flat base of a pan. Fine with a large saute pan, not so good with a wok. I have a couple of very large flat-bottomed frying/saute pans but I'd use these instead of a wok now for stir-frying etc. You can get special induction wok-shaped things but they cost a lot and I've never tried one.

But induction is a zillion times easier to clean than a gas hob. We have an open plan kitchen/dining/living area and I love how sleek the induction hob is and how easily cleaned (wipe down in 30 seconds and it looks good as new). Easier to clean because not only is it flat but things don't burn on so much because the hob doesn't get hot.

I hate cleaning. For me, the downside of not being able to use wok-shaped pans is outweighed by the easier cleaning, and as I said it is still very adjustable etc. I have no regrets on choosing induction instead of gas. New kitchen has been done 14 months or so.

If you live near me you can come and try it!

I have to say it's the cleaning thing for me too. A few squirts of Mr Muscle and a kitchen towel job done in seconds and because it's completely flat you can put hot pans etc down on it anywhere.

I think the reason tv chefs use gas is they dont have to clean the hob afterwards. We changed from gas to induction 2 yrs ago. I used to hate cleaning the gas hob... I mever seemed to get it properly clean. The induction hob is as responsive if not more so than gas but takes seconds to get looking shiny.

Good point about the TV chefs. I was all for the induction hob but one of my neighbours is a professional cook and her choice of a gas hob (plus the TV chefs) threw lots of doubt back into the mix. Gah!! I think I accept that the wok might have to be changed if I go induction but I think I can live with that. I also have some aluminium jam pans that wouldn't work but they're pretty old and easily replaced.

Thanks for all the remarks so far. Hate being so indecisive. :)

Another convert from gas to induction. What everyone else says, plus induction turns itself off unlike DH and the bloody gas burning all night.

I suppose I have to ask... has anyone gone gas to induction and regretted it?

And do Le Creuset casseroles work on induction? Seem to be magnetic...

Le Creuset work fine on my induction hob. I also manage to deglaze roast pans.

The only thing to watch for with Le Creuset is that the bases are smooth. One of ours isn't and it left some slight scratch marks on the hob. I swapped it with a friend because hers was fine and she is still on gas.

The more expensive Neff hobs have an amazing twirly button that you use to regulate the heat. It is magnetic and can be removed for cleaning.

We have just switched to induction and it is amazing, so clean, responsive and easy to use. We have le creuset pans and they work fine. I wouldn't go back to gas now.

@JadedAngel. When you say don't work 'as well' what happens? Cool spots? And the roasting pans, would that be dependent on the gauge of the tins? I know that they have to be fully in contact as well as magnetic and roasting tins can buckle over time. Do you think, if you cooked exclusively on induction, you'd get used to the touch screen?

I find the touch screen better, you can control the temp exactly and it's safer - I have a young dd who used to turn the gas on, but DH did it lots of times too by accident. No chance of that with an induction hob. It really is one of the best things I have ever bought.

My le Creuset work fine on induction and I can deglaze roast pans.

We have the Neff twirly button thingummy. Tis fab - very easy to use, and when the cooker isn't in use we remove it and stick it to the eye-level oven surround, so that there is no way small fingers can faff with the hob.

My parents have an induction hob on top of electric ovens, with normal twirly things like you'd get on a gas hob for controlling temperature.

We recently moved into a house with an induction hob after years of gas. I'd say there are pros and cons.

Main pro IMO: you get a very fast boil, and the ultra-low settings allow you to make delicate sauces like holland aide with no need for a bain-marie.

Main con IMO: You can't turn the heat down quickly (at least not in mine - you have to press a button repeatedly) and if something does boil over it has a hissy fit and turns off until you've wiped it dry.

I've cooked on a friend's induction hob a few times now, but his has four induction rings and also two simple electric (halogen?) rings, for pans that are non magnetic, and I found these very handy for gravy making in an old roasting dish that had got a bit warped over the years. Might be a way ahead - then you could still use your jam pots!

We had power cuts recently and it was brilliant to be able to cook and boil water on our gas hob. I've now abandoned plans for upgrading to an induction.

Ah yes power cuts was my only reservation tbh but currently have a friend over the road and MIL around the corner who have gas hobs not sure I'd have switched if I lived rurally though. We are walking distance to shops, cafes, kebab shops etc.

Again, thanks for all the input. I think I'm trying to convince myself I want the induction. More modern, fuel-efficient, cleaner, onward and upwards etc. but it's a big expense if it doesn't work out!

I think you should pay a little bit extra and go half gas and half induction. Gas costs are only going to continue to rise IMHO. You will have the best of both worlds for very little extra cost 4 rings of each = 8 rings in total!