Thinking of Switching from Gas to Idnuction Hob,

goat2

Anyone using this induction hob, and how do you find it by comparison to gas price wise and running wise, I am really thinking of switching , due to the rules of health and safety with gas, sick of these rules with gas chained to wall outside, and these new connections to gas cooker in home, even though the cooker itself has a lot of safety built into it, also I am thinking the easier to clean induction hob will be easier also

Notoldorwise

One issue to consider is that you will need to buy all new pots and pans with an induction base as normal ones won't work.

goat2

I don't mind doing that, also I believe that if a magnet stick to the base of the pots I already have, they will do the job also, will have to see if this happens

twignme

I have used induction for ten years and wouldn’t use anything else. I used to be a dyed in the wool gas fanatic, but once you get used to induction, you can see how much better it is. It’s the most efficient to use, my pots are ten years old and still look like new, hob cleanup is a dream and controllability is magic. Some of your pots and pans may be usable, cast iron works very well. I have had to get used to not using a wok as the base must be flat, but it’s minor. When looking at jobs, look at the ones that have the whole surface available to use, not just rings. Also, check out the power rating and understand that even if you have one area that’s more powerful than the others, if you have all rings going they use a power sharing process.

goat2

twignme wrote: »

I have used induction for ten years and wouldn’t use anything else. I used to be a dyed in the wool gas fanatic, but once you get used to induction, you can see how much better it is. It’s the most efficient to use, my pots are ten years old and still look like new, hob cleanup is a dream and controllability is magic. Some of your pots and pans may be usable, cast iron works very well. I have had to get used to not using a wok as the base must be flat, but it’s minor. When looking at jobs, look at the ones that have the whole surface available to use, not just rings. Also, check out the power rating and understand that even if you have one area that’s more powerful than the others, if you have all rings going they use a power sharing process.

Great to hear from someone just like me, a gas fanatic, did not think I would be changing, and had refused, but now I am ready, and because I know nothing about induction hobs, great to get advice and information on this, never knew of a whole surface user, , thanks for this tip, and anyway, I don't mind going the extra yard and buying pots to suit, as my pots are a good 20 yrs, and well used, so I will have to look into this, what are the best make of induction hob on the market

twignme

goat2 wrote: »

, what are the best make of induction hob on the market

It’s a while since I looked so I can’t say which are the best, but if money was no object I would probably look first at Miele and after that, Neff. If you are in Dublin, Neff have a great showroom/demo centre where you can talk to those in the know and get some hands on comparison between their models. I’m trying to remember where this is, but i think it’s in the m50 business park, Ballymount. There’s a website easy enough to find. They do free cooking demos too

Alun

I have an induction hob too, after years of gas and then out of necessity a traditional ceramic hob. The induction hob, despite looking like a ceramic hob is nothing like it in practice, and acts more like a gas hob in terms of controllability, but nicer looking and cleaner. I like that if something does boil over it doesn't burn on, because the rings themselves don't get really hot. The only latent heat left in them once you turn them off is due to conduction from the hot pan that was previously sitting on it. You can amaze your friends by putting a small saucepan full of water on a large ring bringing it to the boil and putting your hand on the ring right next to the edge of the pan

Mines a pretty low level one, an Electrolux, built in to a standalone cooker, so nothing as fancy as a Miele or Neff, but I'm very happy with it. I had to throw out some pans, but kept others. Bought some nice Stellar 7000 pans with draining glass lids, and a large non-stick "chefs pan" and milk pan from Circulon which I really love.

The only thing I'd say to watch out for is getting used to heating pans up, as it all happens very quickly, and before you know it it's searingly hot.

goat2

I love the fact that it has the controllability of gas and I would say it will take time to get used to it

bloodless_coup

I've a Bosch induction hob. Got it very cheap in power city a few years back.

One negative vs gas is that you don't get heat coming up around the sides of a pan. Some situations on round edged frying pans that can be useful, like for a french omelette.

But you can get past that negative by adjusting your cooking style.