Induction or dual fuel?!

[yorkshiremama]

... pretty much that really!

We are in the process of knocking through 2 rooms to make a lovely kitchen diner, and are upgrading our current dual fuel singe stoves range to a double one. We just can't decide between induction and duel fuel.

Hubby wants induction - I'm not fussed to be honest.

In my eyes:
Pros - I get a whole range of new snazzy pans if we get induction, plus we don't need to re route gas.
Cons - it's an extra few hundred ££, it doesn't look as ascetically pleasing, and I've never actually cooked on induction!

Any advice?!

Anyone?!

Induction is fab - just as responsive as gas and much easier to clean.
You might not need new pans, as long as they are magnetic they will work - I use basic ikea 365 stainless steel pans.

Duel fuel! I make marmalade a lot and had to replace the induction hob top twice as it cracked when the marmalade spilt over the top do not change a nappy whilst jam making

I love my induction hob! Extremely responsive, better than gas imo. So easy to use and clean couldn't recommend more!

Definitely induction. I wouldn't be without an induction hob now.

Oh dear Sasbel 😳!!

I am leaning towards induction - and great news that I can get pans from ikea (although try selling that to a husband who is a chef...)

Ultimately, with him being a chef, it is me who does the majority of cooking as he works such stupidly long days, so I think I'm going to have to find someone with induction and go and have a go!

Induction is amazing. We decided not to spend the extra to route the gas to the cooker and I am in love with induction.

Have been showing friends how quickly it boils water and how responsive it is...

Fair enough I am sure you will love it. And be better at marmalade making than me!

I like gas. I really like gas. Then I used a portable single induction ring and my next cooker will be induction. It's great

Another vote for induction. I actually prefer the look to gas and they are so easy to clean. A lot of models also have fancy features. We can "Powerboil" where it essentially borrows power from a neighbouring ring to boil water even faster. It beats our (good) electric kettle for speed. It also has an auto setting where it will turn the heat down automatically once water is boiling, thus stopping unattended pans from boiling over. It cannot be "on" unless a pan is on it, and even then has scut out timer if no movement - so no worries about leaving it on.

Cooking on it is not really any different to cooking on gas. Turn it up and down in the same way and stuff responds in the same way. We also have pretty cheap land but they have lasted so much better than any pans ever did when I cooked on gas. Not sure if it is the pans or just that the process is kinder to them! No way I'd ever go back now, anyway!

Sasbel - I would love to try naming marmalade one day - I've never tried it! But if I do, I will always remember your advice

Induction all the way. I don't miss our gas hob one bit.

Induction is a revelation, always had gas before but wouldn't go back now. It's so controllable, responsive, quick, easy to clean and importantly with DC, much safer.

Excellent