Convince me an induction hob was not a BIG mistake!!!

[ohnonotanotherone]

Just spent LOADs on new kitchen and am happy with most things (quartz worktop, Magnet (yes) Integra, Franke kettle tap, spacia floor, etc. But I can't get to grips with induction hob - (or come to that the microwave combi oven - for another time). Can't do stir fry - do I need to do it in a big frying pan with big base? Can't see how big the induction area is as it's covered by the pan. I've got to live with this for the rest of my life - why didn't I stick with gas? 'Cos lots of people love induction - tell me why?? please..

first off : stir fry is NOT the best use of induction
second : I adore mine - have had it 5 years and would never EVER go back.
if you want to do a stir fry, get a saute pan and do like the restaurants do ; take stuff in and out with a slotted spoon
BUT
for simmering and
fast boil
and pootle
and adaptability
its the best ever

you have to think of it as "gas quick"

No, don't ditch it! I hankered for years for gas, as I was an avid stir fryer with my Le Creuset Wok...got the induction in next house and was so disappointed. Fast forward to now and I wouldn't switch it for the world. I sold the wo k and bought a massive flat bottomed saute pan...see Ikeas top of the range one, its great and holds lots.
Induction is the futire, way, way hotter, on boost, than gas, and cool in an instant afterwards...very controllable. it did take about 3 months to get to grips with the thing though, old habits and ways of controlling heat die hard.
I convinced my mother to get one too, and she's cooked on gas for 50 years +. She was very sceptical, but finally has seen the light after many calls to my technical helpline!

As they said - you need a big flat bottomed pan rather than a wok.

I love my induction and wouldn't go back to gas.

My parents have an induction hob and they adore it. When they move house, they will fit another new kitchen and I'm assured that an induction hob will be top of the list of needs. Stick with it, I think it just takes a bit of getting use to.

we have recently had a new kitchen and I opted for an induction hob. Wouldn't change it for the world, but then we had solid plate electric range cooker peviously as there is no gas supply where we live. I'm still getting used to how to simmer etc, but I'm getting there! I bought a saute pan for stir frying and it works well. could never stir fry on my old cooker anyway. I love the speed and controllability of the induction hob, plus love love love having an eye level oven.

Just moved to a house with an induction hob after renting with gas. First night realise d most of our pans wouldnt work so have had to invest in new pans, IKEA ones are v good. Love the hob now v safe and energy efficient plus no longer have that horrible ' have I left the gas on' moment usually experienced in middle of night or,worse, in middle of supermarket....

Just bought an induction hob. Love it! It's more controllable than I could have hoped for and I haven't boiled over which had been a daily annoyance with a halogen hob. Have a huge frying pan I use for stir-frying occasionally.

And I love the clean smooth look. I was going for gas, but those hobs always look so cluttered.

I also love my induction hob and would never go back. Hate it when I cook on other peoples gas hob. It took a little getting used to.
I got an induction wok.

For real chinese cooking though, If I was designing my next kitchen and if I had the space I would think about adding 1 gas wok cooking point - but I am not finding it essential.

In a few weeks you will be with the rest of us - loving your hob.

They do take a bit of getting used to. I've had mine 3 years and sometimes it does irritate me! It turns itself on or off if you brush it accidentally and likes to beep loudly at me sometimes but it does it's job ok! Think I still prefer my old gas hob in some ways though..

We've recently got an induction hob with a Rangemaster (rural - no gas).

I don't cook ever much but my dh absolutely loves it. He bought all manner of new pans and saucepans as our old stuff didn't work with it. He still uses an electric wok occasionally for stir fry/Chinese type meals.

It does look clean and streamlined - I tend to think anything else looks very cluttered now.

True, it is way easier to clean than gas!

Thanks for all your suggestions and encouragement. Yes a big big saute pan (28cm?) seems the answer - and I do like the sleekness, cleanability and also being able to use the top as another work surface. Mine doesn't talk to me that often. and big treat is that it has an excellent extractor fan above it, so can fry a steak on a griddle without smelling out the house for the next 3 days.

I love the fact I can programme each ring to turn off when it needs to. So i can have four dishes on the go and they all automatically go off when needed.

I can put a soup/ casserole on to turn off after an hour by which time I've usually forgotten I've left it simmering away. If I'm otherwise engaged i.e. bathing the DC I don't need to worry about it. The bleeper just goes off about ten times then the ring turns off.

I have a really big saute pan and i brought a special iron pancake pan. Its heavier than a standard one but lighter than cast iron so you can still flip the pancake. Its developing a really nice film/ stick proof coating with use. They do a wok in the same range so I may be tempted by that next.

We have a 'wok' suitable for induction. Not great for purists, but it has enough of a flat bottom to get the heat and is big with deep sides - we use it loads for stir fries and plenty of other dishes.
I love the hob as its as easy to clean as a window. Gas was good as it's so easy to control but such a pain to clean.

Domino hobs - and have the best of both worlds.