Cooking on an induction hob

[BIWI]

We're currently having an extension built, and a new kitchen fitted. I'll be moving from a gas hog to an induction one.

As a temporary measure, I'm using a portable IKEA induction hob, which I'm liking very much.

It heats up very quickly, and seems to be much hotter than my hottest ring on the gas hob, so I have had to salvage things from being burnt.

Any other tips for using them? (I know about having to have specific pans)

We have an Ikea one but I wan't brave enough to do a complete swap from gas so have a 2 ring gas burner as well. Pans or coffee pots that aren't suitable can still go on the gas.

The controls can be a bit frustrating sometimes, I prefer proper knobs () and if you get more than a few splashes onto the control panel the whole thing turns off.

The cleaning of it is a dream though compared to the gas.

I LOVE our induction hob. I took a lot of persuading away from gas, but I don't regret it, and I would never go back now. Just so much easier to clean, and just as responsive. 5 years on, it still looks brand new.

I never really had much of a pan dilemma, as almost all our existing pans were induction-friendly, including my lovely Le Cruesets and my much-loved Meyer pans. I did have to upgrade our wok, our large stockpot, and our roasting tin (I put it on the hob to make gravy).

My only frustration, which I can give in the form of a tip, is that our touch controls DO NOT like getting wet. I know that this is a safety thing - if a pan boils over and water gets on the touch controls, the whole hob immediately switches off. Now, this might be brand specific (Neff), and it does limit just how much you lose from the pan, but it also impacts on other things that might be cooking and might be more temperature sensitive. It also starts beeping at me when I clean it, if I use too much water - which is irritating, but no more than that.

I have a wok burner and an induction - dominio style I think it was called. Never regretted keeping on gas hob, gas is still the business and it is amazingly well controlled easy to clean with a glass base - I use it probably 4 times a week - with a traditional wok, using a small cast iron pan or with one of my old pans.
I find induction is quite hard on pans, especially non-stick ones like frying pans/woks. The non-stickiness seems to wear off quicker.
This is an interesting observation as I have not been at all successful with keeping the non stick coating and I didn't link the two things I have given up and moved to Le Creuset which is a tad heavy and has a tendency to crack the glass - which to be honest happened before I invested a lot in cast iron. So I'd choose a framed model for extra strength.
To be honest I have a love hate relationship with mine and I'm so glad that I kept one gas ring - but I said that before right!?

Hi, I am also moving in to a new home with an extension and getting my kitchen done. We're going for an induction hob for the first time, the only thing I would say is to double check with your electrician/fitter that the current wiring you have is sufficient to power your hob as some of them need a slightly higher voltage.

Here's a useful article just in case you're not sure:

www.bestspy.co.uk/induction-hobs-need-special-wiring/

Wishing you all the best!

Had induction since kitchen refit last year. can't say that I'm that impressed to be honest.

Why not, @Oblomov19?

We’ve had induction for years. No doubt in my mind.

As for pans, buy Le Creuset. They cook well and washing up is a dream. Nothing sticks.