I have never used an induction hob before, but we are redoing our kitchen and have no piped gas into the property and have been using an electric cooker for the last year or so.
I look through magazines trying to choose an induction hob and just can't get my head round all the jargon. What are zones? some I've looked at just look like the whole thing gets hot wherever you put a pan?
Anyone have one they love? or hate?!
thanks