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Original poster

Gas on glass hob?

33 replies

wendybird77 · 12/01/2013 10:11

DH and I are 'having a conversation' about hob type. Does anyone have a gas on glass hob? How do you find it? Is it easy to clean? Is it a nice compromise between conventional gas hob and induction hob? Any experiences greatly appreciated!

OP posts:
PipeDreams · 12/01/2013 12:36

I might be biased (!) but we find gas hobs much nicer to cook on, gas makes it a lot easier to achieve the exact temperature that you want. You'll find the glass very easy to clean as it doesn't have the pressed features of a 'standard' gas hob.

Hope that helps! Dennis

RachelHRD · 12/01/2013 13:27

Yes we have gas burners with a black glass hob which looks nice. Easy to clean although it does show crumbs so I wipe it down most days!!

fussychica · 12/01/2013 15:32

We had a Zanussi gas hob on glass - brilliant. Use an Eco cloth on wet glass for a great shine.

Original poster
wendybird77 · 12/01/2013 19:34

Gah! This is not what I want to hear - I want induction! Someone give me some downsides so I can point them all out to DH! Wink

OP posts:
Yorky · 13/01/2013 07:32

We are having this same debate.

My heart wants a gas hob, and I've found a 5 burner gas on glass which looks great, but my head can't deny that induction is safer with 4DC under 6. I am concentrating hard on the fact that if I boil milk over it won't burn and stink the kitchen out on induction!

INeedALieIn · 13/01/2013 08:06

I have always loved gas. But now my dd is 9 and does some cooking I cannot leave her alone for fear of fire! So currently I would love induction, how else will I relax while my kids bring me breakfast in bed.

Giddypants · 13/01/2013 18:52

Induction really is fabulous so easy to clean as nothing gets burnt on, DH keeps saying how much he loves it, and not overly expensive either

TalkinPeace2 · 13/01/2013 19:20

Sorry but I have to give the MEGA shout for induction.

We were gas for 20 years, them switched induction. Had 2 weeks self catering at christmas and could not wait to get back to our induction

NO wasted heat
NO nooks and crannies
INSTANT heat changes - up and down
Lower bills (it costs around 25% less to run than our gas hob did)
easy to clean
safe

sorry but gas does not even come close to induction
conventional electric is best ignored

herethereandeverywhere · 13/01/2013 19:58

Depends how much you are serious about cooking. You'll never see a chef cook on an induction hob. I love my gas hob for its ultimate controlability - just LOOK at the flame! You don't have to learn what level 2/3/4/etc does to x food in Y pan and so on for every combination of anything you'll ever cook! And until you do learn this with an induction hob you have to stand over everything watching for bubbles and stirring in case you've still got it too hot - have used friends/family induction hob a couple of times and it drives me dappy! I'm always burning stuff to the bottom of the pan.

We have a cleaner so I don't always do the hob myself but it's not too tricky to clean: lift off the irons, clean glass with hob brite, wipe irons and replace. I have the 5 burner siemens with the wok burner on the far left - LOADS of cooking space - best layout of any hob IMHO!

herethereandeverywhere · 13/01/2013 20:00

I also think the safety thing is a red herring. The contents of the pan and the pan itself will still be hot. You need to be vigilant and safe in a kitchen and having an induction hob doesn't in any way guarantee that. If anything there's a false sense of security being generated by the "induction is safer" mantra.

Shakey1500 · 13/01/2013 20:01

Another thumbs up for gas on black hob. Great to clean. Downside is it does show dust really easy but that's about it.

TalkinPeace2 · 13/01/2013 20:06

sorry herethere but you are wrong.
More and more commercial kitchens are moving across to induction because it has HUGE advantages over gas - not needing the humungous extractor fans is a major economic factor
and after a couple of days, any decent cook has the total feel for all of their burners - as they should with any hob.
You are also wrong that different pans work differently (as they do on gas) - the science of induction negates that.

Safety was a minor issue for me.
Good cooking was my decider
and MUCH lower bills.

DorsetLass · 13/01/2013 21:14

Had black glass has hob fitted in October - we cook a large amount and for large numbers of people ( I used to cook professionally) and I love it to cook on. It also l

DorsetLass · 13/01/2013 21:19

Had black glass has hob fitted in October - we cook a large amount and for large numbers of people ( I used to cook professionally) and I love it to cook on. It also looks great co ordinated with black glass on extractor fan and oven. It is however a bit of a labour of love if you are meticulous about cleaning - which I am not!! I struggle to keep it clean (it shows everything) but saying that would have it again (and any tips on keeping it clean very very welcome!!)

toomanyeasterbunnies · 13/01/2013 21:35

I've had my basic induction hob for about 6 months and I love it. Easy to clean, easy to control the heat, automatic simmer. I did burn a few things first as my old hob was rubbish and the highest setting is fierce. But now I've got used to it, I think I will always stick to induction. Just make sure the base of your pans are magnetic!

herethereandeverywhere · 13/01/2013 21:44

Talkinpeace2 "More and more commercial kitchens are moving across to induction" Hmm how on earth would you know that? Unless you sell induction hobs??? Perhaps mass caterers like hospitals or schools with an eye primarily on the bottom line. If any chef worth visiting was using one they'd be poster girl/boy for a big manufacturer. I'm Confused as to why you're saying big extractors are not needed? Food still expels steam, smoke, heat and odours as it cooks!

I'm also Confused about "the science of induction" which means that different types of pan bases makes no difference? From Wikipedia on induction (which is for more concise than my thoughts!): "Stainless frying pans with an aluminum base will not have the same temperature at their sides as an aluminum sided pan will have. Cast iron frying pans work well with induction cooking surfaces but the material is not as good a thermal conductor as aluminum."

As for any decent cook "having a total feel for their burners"....snort! Show me one who never checks is all I'll say.

TalkinPeace2 · 13/01/2013 21:49

No, I do not sell hobs, but I do do accounts and look at comparative costings and ask to see installed sites for people I act for.
the lack of hob heat and gas fumes significantly alters the extractor calculations - cubic metres per minute reduced by a factor of ten
Aluminium does not work on induction

yes, you check your burners, but once you know them you know what settings (flame size in gas) is right for each cooking situation as a starting point

herethereandeverywhere · 13/01/2013 22:33

Thanks for the reply Talk in peace - I hope this is helping the OP decide!

My c&p from wiki missed out the preceding sentence which explains the reference to aluminium (ie pans made partly of this with a conductive base/coat can still be used): "For frying, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. The sole of the pan will be either a steel plate pressed into the aluminum, or a layer of stainless steel over the aluminum."

profgoodfellow · 26/06/2014 10:30

how do you know more and more commercial kitchens are using induction hobs?

chucky33 · 02/05/2017 16:41

Am thinking of getting a gas on white glass hob can anyone tell me pros and cons of white glass as opposed to black gas?

chucky33 · 02/05/2017 16:44

Am thinking of getting a gas on white glass hob can anyone tell me pros and cons of white glass as opposed to black gas?

Gingernaut · 02/05/2017 16:54

I was persuaded not to have an induction hob as the hob is much bulkier than a normal hob, requires a deeper recess and they are still relatively expensive.

Clayhead · 02/05/2017 17:14

My gas on glass hob is currently sitting in a skip and it couldn't have come soon enough for me - hated it.

chucky33 · 02/05/2017 17:24

Than you but could you tell me what was wrong with it?

FrogFairy · 02/05/2017 18:06

I have a Neff Gas on glass hob and will definitely be having induction when I update my kitchen.

I don't like cleaning it, but the biggest gripe for me is that it is too tall. The glass sheet sits on the worktop then the pan stands on little legs are above that. Being only 5 ft tall it just feels like to hob is in my face.
As opposed to a gas cooker would be flush with the worktop, the burners recessed below and the pans supports would be flat rather than on legs, hope that makes sense.

The only thing that worries me about induction is I suspect there is more to go wrong than a gas hob so will have a shorter lifespan. Getting a replacement the same size to fit the worktop cutout could be a pain. I am very tempted to use plug in portable induction hobs instead. Much cheaper to buy and easy to replace. The only downside being they don't look so sleek and stylish but think I can live with that.

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