Difference between hob types?

[TheMidnightLibrary]

I’m just starting planning a new kitchen. What are the pros and cons of the different hob types, please?
I’ve only ever used gas.

@TheMidnightLibrary I wouldn't say our ProCook pans are any heavier than normal tbh

You can have the best of both with some induction hobs, iv a neff induction and a neff single gas hob, so if there is a power cut or whatever, I can still cook. I only use the gas hob to make chapati's, induction doesn't make them soft and fluffy!

We have an AEG induction hob with a gas burner, we wanted the easy cleaning ability of an induction hob, but have a pizza oven that needs gas (and it is better for a wok). Love it, so easy to clean!

We already had all our saucepans from ikea (the 365 ones) and they work on induction hobs and aren’t heavy.

Pans don't have to be heavy, but aluminium ones won't work on induction.

I use fissler stainless steel pans, which are light and fine on induction.

(I do have a cast iron wok, which also works fine on induction, weighs a ton)

I would expect an induction to be more reliable as it doesn't have any moving parts, apart from a small fan that very rarely runs.

Every gas hob I've had has had failed igniters, broken knobs and clogged jets.
Power cut > Gas BBQ.

I loved gas but we got induction installed at work, it's amazing.

Now have induction at home and would never go back to gas.

You don’t need heavier pans with induction, but they must be magnetic .
I had to chuck all my aluminium or copper pans away and replaced with stainless steel
cruset pans will work but they’re way too heavy for me. I have an excellent equivalent form M&S that looks like a cruset but is very light weight. It works really well on indication, and then transferring to oven .

The pans are not heavier. Unless you really are comparing with cheap as chips ones from supermarkets! Mine are stainless steel from JL. Own brand. They are perfect.

We get power cuts. We go out somewhere or eat cold: eg salads etc. BBQ works! I would not let that put me off. We have no gas in my village anyway so we are all using electric. I suspect a gas hob will last longer as they have less to go wrong but they do take some cleaning effort. All the time. I would expect a good induction hob to last a long time if don’t abuse it. Don’t drop anything on it. That includes sugar or jam.

My big issue with induction, which I inherited with house when I moved 3 years ago, is what it does on low settings and trying to simmer something very steadily but gently.
think reducing pickles, preserves, tomato sauces ..anything with a bit of fruit sugars particularly.
I really don’t know if it’s my induction hob that is just truely crap or they all do this…so basically mine has just one power effectively. When you turn the setting to low, all that happens is that it pulses power on and off. The lower the setting the longer the pauses between pulses. So it is not gently simmering at all…it boils than turns off, then boils, then turns off, then boils etc etc , and the turns off get longer at lower settings.
this means that those things that need long low very gentle, barely simmers cooking are a complete disaster. I’ve burnt batches of pickles, tomato sauces etc to point where I’ve almost given up using preserving pan
I don’t think it he,ps that my crap hob has no flexible zones so the preserving pan is not heated all over bottom and is only heating in the centre (same happens with frying pan), so you get this extreme hot spot in the centre of preserving pan where it’s boiling, then stopping, boiling, etc, and the rest of the sauce etc stays virtuAlly Luke warm. So form the top looking into pan it looks like it’s doing nothing, then you stir it, and vast volcanos of super heated sauce/preserves at sugar hot temperature burst out splattering arms and hands- bloody dangerous and painful and where you then find you’ve burnt the whole bloody lot at this central bottom bit.

I can’t replace with gas. No gas connection.

id replace it like a shot, but I’m holding off to find out which , if any, don’t do this pulsing thing. It’s interesting that the single hob induction plug ins often work by power or temperature, and I suspect it’s this temperate sensor that is missing on the bigger 4 ring hobs to stop this stupid pulsing

having said that, my ask to other posters, does your induction hob work in different way and stop this happening? If so, brands and models please. I have only 3 rings working anyway so it needs to be replaced, I just don’t know with what?

all the bumf and promotion goes on about how fast it heats, I don’t really care, I really care that it can create low gentle even simmering , like gas.

any help and advice for my issue as well?

OP, so pleae take note. Definately go with one that has a flex zone for larger pots like cruset, frying pans etc. Then let’s see what people come back with about simmering control ….

Regarding issue on control vs knobs. A very few inductions do have knobs. To avoid the issue of loosing the cleaning benefits of no knobs, they actually lock on with magnets and can be removed easily in a moment for cleaning (apparently).
I do have some eye sight issues and I personally find the control with lights a pain. I’d also actively avoid the ones that need pressing to turn up heat or holding…they’re way too bloody difficult. I think the sliders would be way better
id also look to ensure the controls were well spaced out next to their respective rings. And the on/off away from the slider controls.
I cannot tell you how often I’ve pressed the wrong fecking button to increase or decrease heat and ended up either turning everything off at the on/off switch or Turing the wrong ring up or down. It is very frustrating to be stood there pressing a bloody button through the levels to reach the right one

so sliders better I think
amd look for controls well spaced out around hobs, so intuitively you touch the one that is the right ring, and we’ll away form the overall on/off.

god knows who designs these controllers- it all just needs a bit of input form a serious cook who was bought up on knob controller that are well spaced out and intuitive on gas hobs.

I do think there’s a role for knobs on induction. If like me site is an issue and will likely to get worse with age, it is much easier…you literally couldn’t use mine with it’s not bright red light number showing if I had cataracts, or continued with my vitreous detachment getting worse. Knobs can allow you to use silicon bumps etc as a site aid.

@Appleofmyeye2023 How old is the hob? My Miele is 13 years old snd is utterly controllable. At 3 oif of 9 it’s a light summer. 1 and 2 settings just keep the pan hot. Mine doesn’t pulse as you describe. 4 is more emphatic simmering.

Induction. Would never go back to gas now. More more energy efficient, so easy to clean.

Mine is no more than 5 years, don’t know exactly as it was here when I bought property. It may be , as I said, I have the crappiest hob out , but it sends me round the bend
yep, love the cleanliness, love the speed, but dread. simmering/reducing things 😱🫣
This is useful to know about Miele …I’ve looked at those .I’m just scared to commit that amount of money on something I’ve never seen working at this sort of task .I do wish they fancy videos etc showed how it worked on simming something in a preserving pan too, not just the 0 to 60 in 3 seconds claims on a standard saucepan of boiling veg🤷🏼‍♀️

does yours have variable zone for large pans too?

I’ve had 3 Siemens and control on low simmer is fantastic - I have complaints but that is not one of them.

I’d say gas lasts longer because of the materials - induction uses glass and that’s breakable if you are not careful - our first one lasted 7 years because it “developed” a crack in the glass. No one did it though 🧐

@Appleofmyeye2023 Yes. It takes small milk pans to large frying pans. It senses the size of pans.

At the moment Which are saying Siemens iQ100 EH801FVB1E, (£900) Aeg IKE84441FB (£730), Neff T48FD23XO (£850) are top rated best buys. So you see the sort of money you need but these are probably cheaper than a Miele. Some might need 32 amp supply. Not 16. I would check out features and see if these meet your needs.

Ok, as a buyer of a new job, what are issues with Siemens? Please ☺️

Hi, what model is that please? I’ve only room for a standard 60cm wide😱

I always had gas but love my induction now and would go back, for the ease of cleaning alone!
Had to give away my copper pans but I use le creuset or ikea 365 cheap and cheerful.

*wouldn't, ffs!

Have had both. Currently have gas as it was here when we moved in and we have not re done the kitchen yet. When we do get it done, I want induction with one gas ring.

Gas is better when using a wok and also when making pancakes if you like the crispy edges and soft middles. Also can use cheap pans that are lighter.

Induction looks nicer and is a lot easier to clean. Just don't drop anything on it!