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Original poster

Induction versus gas hobs

75 replies

Gusthetheatrecat · 28/02/2015 16:02

I am planning my new kitchen (aaaaaaaah! Vacillating between excitement and being totally floored by how much thinking is required) and trying to decide what kind of oven and hob to have.

My question is about induction hobs. I have always had a gas hob, and really liked them. But whenever I look at kitchen threads on here, people are always really fulsome about their induction hobs. I also like the idea of being able to use them as workspace whilst not in use.

Do I really want an induction hob though? Should I stick with gas? What are th benefits? Has anyone tried both, and has a preference? Grateful to hear any thoughts...

OP posts:
specialsubject · 04/03/2015 13:48

Given this I do wonder what I had, or if it was faulty - the 'induction' hob came with the house. Slow to heat, slow to cool, uncontrollable; full blast or stone cold, nothing in between. No concept of 'leave to simmer'.

much less cleaning with the gas hob because things don't boil over. The 'bits' are easily removable and aren't heavy!

RandomFriend · 04/03/2015 16:35

Induction is not good for stir-fry, or for other things that need a lot of heat very suddenly, so it is less versatile than gas. I would always go for gas if I have a choice.

Lilymaid · 04/03/2015 16:45

Induction is not good for stir-fry, or for other things that need a lot of heat very suddenly
Must depend on the hob you have. Mine has a power setting that gets water from cold to boiling in seconds. And the normal high settings kick in straight away and are at least as good as gas.

RandomFriend · 04/03/2015 17:09

water from cold to boiling in seconds sounds good, but what about making frying stuff and making chapattis?

I have gas and am looking to move, but almost all of the properties I see have induction hops. The people I know who have induction say that they don't compare with gas so am interested to learn what others think.

TalkinPeace · 04/03/2015 18:44

I've had induction for 6 years (after being a huge fan of gas)
and would NEVER switch back

its quicker than gas
its more reactive than gas
its cheaper than gas
its safer than gas
the hob is easier to clean than gas

and it works just fine with all my John Lewis standard saucepans.
VERY FEW modern pans are not induction compatible

Marmitelover55 · 04/03/2015 19:10

I chose a gas range cooker for my new kitchen and am v happy with it. If I had to have my hob on the island though, I might have been more inclined to choose induction...

Madcats · 04/03/2015 20:39

I swapped gas for (Miele) induction about 7 years ago, but we kept our 1980's Le Creuset cast iron pans. Happy happy customers here because we just need to wipe the surface (no greasy pan supports). I don't do many stir-fries (IKEA wok - okay, preferred gas for that). I'd say that it is easily as fast as gas (unlike some of the electric designs that LOOK like induction). Mine has a boost function that I don't use from cold, but will use for a few seconds when adding cold/frozen food.

We probably use 2 or 3 pans every day and aren't particularly careful. You can tell my hob isn't brand new, but there aren't any deep scratches and definitely no chips. It stays warm (not baking hot) for about 5/10 minutes depending on what you have been up to.

Pinkje · 04/03/2015 21:40

As nobody else has mentioned the buzzing, I wonder if it's just mine.

Doesn't anyone else get this electrical noise when using an induction hob?

TalkinPeace · 04/03/2015 21:42

Yes, they buzz, its the magnetic field switching on and off.
If you do something like gravy in a roasting tin with it on half power you can watch it pulsing quite hypnotic

Apatite1 · 04/03/2015 22:09

Should I get an induction range with an extra gas hob for the stir fries? Don't fancy cleaning more than one gas hob or any

Does anyone have the gaggenau hob btw?

Original poster
Gusthetheatrecat · 04/03/2015 22:18

AAAAAAAAaaaaarrrrrgh how will I ever decide?
C'mon Mumsnet hive mind! I need you all to rise up as one, and to chant your unequivocally correct answer in unison. But it looks as though induction is emerging as the favourite towards the end, though....
I will carry on marking up my spreadsheet. Carry on.

OP posts:
Agrestic · 04/03/2015 22:42

Gust I'm in exactly the same scenario. In 6 months I'm putting in my brand new kitchen and after your thread I've officially decided to go induction and have a gas wok burner if dp lets me!

RandomMess · 04/03/2015 22:55

Had gas, went to induction, then into rented so back to gas, new house absolutely induction every time!!!!!

Cleaning it is wonderful and quick, and a decent induction has lots of variability in settings, much safer for the dc to use.

I just bought individuals from TKmaxx - went along with my magnet and got the sizes I wanted/needed.

Sgtmajormummy · 04/03/2015 23:01

I bought a portable Tefal single induction hob just to make up my mind and I'm a convert! The things I like best are:

  1. Brings a pan of water to the boil then switches off. Pasta water is ready when you are.
  2. Boils then simmers milk. No more spilt and burnt milk.
  3. Cooks for a set time. I can leave the pressure cooker on for 20 minutes and get on with my life.
  4. It!s so much faster than gas, doesn't need venting, has no risk of gas leaks, creates no condensation like burning gas does and doesn't heat up the kitchen in the summer.
  5. You can clean it with window cleaner liquid.
Some things I don't like:
  1. My model has a fan that carries in for 10/15 minutes after cooking. The whole family breathes a sigh of relief when it stops!
  2. It clicks on and off at low power levels to maintain the temperature.
myron · 05/03/2015 00:27

It doesn't have to be a choice between induction or gas. I am another person who decided to have a gas wok burner AND an induction hob. I have the luxury of lots of space but even if you don't, you can opt for domino hobs. If you are redesigning your kitchen, you can have whatever you want - so you might as well!

myron · 05/03/2015 00:29

A new set of saucepans is a drop in the ocean in the scheme of a new kitchen.

emwithme · 05/03/2015 03:38

Gas. That way you can still have a cuppa in a power cut.

TalkinPeace · 05/03/2015 07:56

em
I have my woodburner kettle for that scenario :-)

limesoda · 05/03/2015 10:26

I'm trying to make this decision as well. I might have both, but I figure that negates the cleaning advantage, so I'm not sure.

I do a fair amount of cooking directly on a gas flame (charring aubergines and peppers, making chapatis etc). I'm currently making do with a rubbish electric hob inherited with the house and not being able to do stuff like that is driving me crackers. I'm amazed at the speed and responsiveness of induction though.

Apatite1 · 05/03/2015 10:28

Mmm...chapattis....

Sorry. As you were Grin

Apatite1 · 05/03/2015 10:29

What about a wok induction hob? Anyone rate these?

thejoysofboys · 05/03/2015 10:42

I've had hobs of all kinds (gas then induction in my last kitchen, then ceramic now we've moved house - HATE the ceramic!).

I would def choose induction as overall it cooks fine, heats up quickly and is responsive but the ease of cleaning is a big plus for me.

When I (eventually) get a new kitchen in this house I'd be really tempted to get a zoneless induction hob (even though they are expensive). On a zoneless one, you can put a pan anywhere and the full bottom surface is heated by the induction. I used to find on my old induction hob that, even on the biggest "ring" the outside edges of my frying pan or roasting tin didn't get hot so you'd have to shuffle food around the pan for it to cook evenly (not a huge issue most of the time but v annoying if you have a very full frying pan). The zoneless ones heat up any size of pan fully but I know from last time I bought a hob there was a fairly big price tag.

I would also get one with a control knob rather than buttons as it's much easier to turn up/down with the knob than pressing and holding the button.

Apatite1 · 05/03/2015 10:50

I'm thinking of getting the gaggenau cx480 plus induction wok hob. Island is 3m long so I think it'll all fit with sufficient room around, right?

RandomFriend · 05/03/2015 11:56

I think it depends what type of cooking you do, OP.

Are you happy with a hob that doesn't allow any type of direct flame cooking (no never making chapattis, charring aubergine and peppers, charring quail before making into something)?

If so, then induction seems better. If not, then either gas or dual-fuel as suggested by Myron and Agrestic

hereandtherex · 05/03/2015 12:21

Used to be keen on gas - but only when he choice was gas v. electric hob.

I've researched induction to death. I follow iduction posts on here a lot. Next kitchen update is going to be an induction hob.

I did worry about the wok issue - I use one a lot, not everyday - you can get flat bottomen woks. I bought a posh Swiss one from Tkmass for pennies, well, £5. Its been great on a crap electric hob. Its be fantastic on an induciton hob.

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