Majjie's Blog

Induction hobs seem to have been discussed a lot recently. I haven't used one but I have seen them demonstrated ... and they look impressive.

I've got a rather ancient ceramic hob to cook on myself (no, of course I haven't done up my own kitchen!) and the thing I like best about it, is how easy it is to keep clean. I'd always had gas hobs before, and I hated cleaning those big oblong pan supports - which won't fit into the sink.

If you love gas, but you too hate cleaning the hob - then consider getting a "gas on glass" model (or a steel version) with individual pan supports - most of which can be put into the dishwasher:



I'd also recommend looking for "touch controls", so that you don't have knobs to clean round ... the knobs always tend to get greasy and grotty, after a while ... unless you're very good and clean them often.

If you are getting a new hob, do consider getting an induction model. They're even easier to clean than a ceramic hob, because the hob itself doesn't get hot. Only the pan is heated up ... which means that any spills don't get burned on.

Induction is also very energy efficient (in case you care about the planet ... or about your pocket, in view of the recent fuel price increases). Almost all the energy (85 - 90%) goes to heat up the pan and very little is wasted heating up the hob itself and the air around it. A normal hob is typically only around 55% efficient.

Most people who prefer gas, say that it's because of the fast response and controllability ... but induction is as good as gas ... if not better.

There are a few disadvantages, though:

• your pans have to be magnetic (you can actually test them with a magnet) so copper or aluminium pans won't work. A lot of modern pans have magnetic material introduced into the base, though, even if they're made of something like copper ... check the label.


• you can't pre-heat the pan in order to, for instance, seal meat quickly. It's a safety feature that most induction rings won't work with an empty pan.


• induction hobs still tend to be a bit expensive


• you need to be careful if you have a heart pacemaker (check with the manufacturer). If you get too close you may find your heart rate speeding up and slowing down, in tune with your cooking

Expect to pay from around £350 to £600 for a standard 4-ring induction hob ... but go for the best quality you can afford. I checked with my friends over at UK Whitegoods and induction hobs are not breaking down very often - but if you do have a problem, then it usually means replacing the hob altogether, since there aren't any moving parts to replace. Bearing that in mind, go for a make with a good reputation and keep an eye out for free 5 year parts and labour warranties (if they're prepared to give them out free - they're fairly sure you won't use them!).

The most expensive induction hobs I came across were a 930mm five ring hob (with touch controls and pan recognition on all the rings) at around £1,600 from Miele (an expensive make - but with a very good reputation)... and this one, at around £1,300, from Stoves with touch controls and a depression for a wok:


Miele have a very good reputation and they're also giving out a free set of Le Creuset pans ... with any induction hob bought before the 31st August ... so you wouldn't have to buy your own new ones:



If you've got some non-magnetic pans you don't want to get rid of ... or if you want the option to heat up a pan and sear some meat ... or if you just want to keep the cost down ... then consider a mixed hob with just a couple of induction rings. Look at Stoves, Smeg, AEG or Zanussi ... or De Dietrich, who do perhaps the perfect combination: two gas rings and two induction rings:



If you'd rather have a range cooker, then Rangemaster have recently introduced induction hobs to three of their range cookers; the Classic, Toledo and Professional Plus (in both 90 and 110 cm sizes). This is the Toledo 90:



Smeg and Stoves also do range cookers with induction rings, as do the more upmarket and pricey (but impressive) Falcon.

And finally, here's my complaint. If you're looking for a standard sized cooker, around 60cm wide, with an induction hob ... you don't get much choice. These are two cookers I found:



They're both fine cookers with pyrolytic, self-cleaning ovens ... but they only have a single oven. One of the big advantages of going for a free standing cooker - rather than a built under single oven and separate hob - is the extra oven or grill you normally get. These two both have a useful storage compartment ... but I couldn't find a double oven, electric cooker with an induction hob. Why not?


P.S I've found out in a discussion with a reader of this blog, that there may be a problem with fitting induction hobs from the AEG/Zanussi/Electrolux group above a double built under oven. Single ovens are no problem ... but with a double oven there may not be enough ventilation ... best to check with your supplier beforehand if you want this arrangement.