New kitchen gas or induction job

[nowornever1]

I am a gas job person, love cooking and have always used a gas hob. But we are planning our new kitchen and going for a modern sleek uncluttered design and I'm considering the induction hob. Also big pro is that it is easy to keep clean as I'm such a messy cook.

Has anyone ever changed from gas to induction and what are your views

Any pros or cons for induction?

Thanks

We changed from gas to induction. I love it because it is so easy to clean! Dh doesn't like it as much because he uses it less so doesn't know how hot it is from the numbers. Its not quite as quick as gas, takes a couple of seconds rather than instant like gas. If I were doing it again I'd still choose induction.

Pros: fast (can boil a pan of water as fast as a kettle) clean, easy to control, much safer with kids as it doesn't stay hot and they can't accidentally turn it on. No hot pan handles.

Cons : more expensive, need to be careful what pans you buy, not particularly robust - we broke 2 induction hobs in our last house. One went fizz pop and the other cracked. The cheap ones don't have nearly the same level of control as more expensive ones. Oh, and they're a bit shit for stir frying because only the bottom of the pan gets hot enough. Can be a bit noisy.

I went from gas to induction last year and really like it. It’s fast, easy to clean and I don’t need to worry so much about setting things on fire or the kids hurting themselves.

Yep, I went from gas to induction. I was a die hard gas person, but new house had no gas so had to go induction. I have to say, I absolutely love it. It takes SECONDS to wipe up any boiled over stuff when I’m distracted by the kids etc. I’m so happy with it.

I love the induction hob. It's so clean and safe.
Mine (AEG) is very responsive.

Exactly the same as sherlock except we have since got gas in for central heating. I still wouldn’t go back to a gas hob though.

I had induction for ten years and loved it. My new place has has. So awful to clean, the bottom of the pans gets dirtier and I miss the timer too. As soon as lockdown is over my new kitchen will have an induction hob. I can't wait.

We have a large induction and a one ring wok burner which is separate. Works well for us

It's like this www.neff-home.com/uk/productlist/hobs/domino-hobs/N23TA19N0?breadcrumb=hobsdominohobs

I changed from Gas to Induction, as there's no Gas in our new home.
I love the induction hob and would not change back ever. It's rapid, far easier to clean and safer/ cools down quicker. It is a bit noisy as pp has said, but barely more so than a gas version.
My hob is at the budget end of the market and perhaps doesn't adjust in as many increments as the more expensive ones, but honestly, I am still very happy with it.

I went from gas to induction. The induction was a new Neff one so a decent one. Moved house again and back to gas.
There are pros and cons to both.... Stir fries, no issues with pans not making proper contact, minor spills making it turn off etc on gas. Induction is easy to clean and you can set a timer to turn off.
Glad I went back to gas. Though my hob does need a clean!

I am such a gas hob lover but when we needed a new oven it was a lot easier to go induction (kitchen not to gas safe regs). I was hesitant but it looks sooo sleek, it's amazingly easy to clean and I've got used to cooking with it pretty quick. Yes we had to buy new pans but got a mix from John Lewis and my favourite is actually from Wilko. We have a Belling which comes with the range cooker, totally recommend and British made!

We have a (cheap) stand alone induction hob. It's got plenty of power, but I can't get it low enough to simmer a small pan (pasta for one); it keeps boiling over. Do nicer induction hobs go really low?

My new kitchen going in shortly and ive gone induction over gas .

Induction convert. Would never go back .As responsive as gas and a JOY to clean.

Went induction 7 years ago. No regrets whatsoever.

But before I did that, I bought a 2 ring Andrew James cheapy induction hob to test it out and then if it was good I could use that whilst the kitchen extension was being built.

I have since lent this to my friend who was undecided and she in turn had an induction hob installed in her new kitchen.

I love everything about it, slop something out of the pan, I can just wipe it up, that part of the hob isn't hot, no flames with which to set the cloth on fire, or the connecting part of the oven gloves (have scorched those in the past on gas, whoops). Cleaning is an absolute joy, wipe it down with a hot cloth with washing up liquid, and dry with an e-cloth. It still looks brand new after 7 years. It is very responsive.

Mine is a De Dietrich one where I can combine zones. I believe it cost £850 at the time and worth every penny. We do not have trouble with a wok at all, stir frying is easy.

Induction

Every time * 1000000 percent

Can't bear induction. They are far and away the very best of the electric hobs but they're still awful for control, not being continuously variable like gas. At low settings even good ones are on/off/on/off which is no good for low simmer or other delicate work. I don't like the noise either.

They are easy to clean, but a decent stainless gas hob is barely harder - ours is five years old now and still spanking fresh, just needs a wipe down after use like any other would.

Absolute killer for me: woks. No woks. Just heavy-bottomed pans that might look a bit like woks but are funny-shape saucepans. It's not possible to do a decent stirfry.

Gas to induction convert, I use a large frying pan for my stir fry!

Induction is fantastic!

At low settings even good ones are on/off/on/off which is no good for low simmer or other delicate work.

That's interesting. There must be huge variety between models because that is not my experience at all. We have an AEG. Each area has a setting from 1-14 , plus 'P' which is a very fast heat-up and boils water faster than a kettle (DH didn't believe me so we tested it!). I'd say that level 3 is equivalent to the lowest flame on the smallest gas ring that I've used, meaning that there are two lower steps even than that. I find it very precise in the lowest settings and it is very useful for sauces and sugar work.

The one thing I'd do differently next time is to get a hob with a flexible zone for awkward shapes like an oval casserole or a roasting tin.

Another gas to induction convert. Easy to clean, quick to heat up and very easy to control. A PP mentioned the noise but other than the odd click ours is very quiet. I got one with what they call a domino. Its a heating zone that can accommodate a large oval casserole dish or individual pans plus two standard zones. Its NEFF and I'd never go back to gas now.

We have recently completed our kitchen refurb and went for an AEG induction hob. It is brilliant, so fast and simmers beautifully. I would never go back to gas.

We're looking at getting an AEG induction when we do our kitchen. Those of you with an AEG, which model do you have?