Induction or gas hob?

OU812

Looking for some advice, we currently have a gas hob which may be replaced in the next couple of months. It's a five ring with wok space (this one gets used the most).

Do you think it'd be better to go for an induction? Obviously this would mean changing pans etc, but we're on the verge of that anyway.

I can see one of the advantages of the induction as having more "worktop" space as it's completely flat (not to mention cleaning). Another being, I like to bake & the glass top would be a nice cold flat surface for pastry making etc.

Advantages of gas ire that there's already a line there & the temperature control is instant.

derb12

I have just decided to stick with gas mainly due to the fact that we use a wok so much. I like the idea of induction, but asking around, the feedback I got was that induction isn't so great for wok cooking. Apparently you don't get enough heat up the side of the pan.
This isn't from personal experience though, just hearsay!!

Calahonda52

Re:
Another being, I like to bake & the glass top would be a nice cold flat surface for pastry making etc.

one wrong move here and you are looking at a world of hurt money-wise

Would not recommend it at all.
Stick with gas