When planning my new kitchen should I choose induction or gas for my cooker hob?
If you are agonsising over this decision, I’m going to guess that you currently have gas in your existing kitchen, and you and your partner are at loggerheads about whether to change to induction for your new hob installation.
Overall it comes down to personal preference, but in this article we’ll introduce both heating styles and run over the pros and cons for each.
What is the difference between induction and gas hobs?
Induction cooking heats a pan by electrical induction. The hob uses a magnetic coil which creates a magnetic field when an electrical current is passed through it. Your pan is then essentially turned into the heat source, warming your food directly. A traditional gas hob on the other hand uses thermal conduction from the flame to heat the pan itself, which in turn heats the food.
The pros and cons of gas
Used by chefs across the globe, gas is the more traditional of the two hob types.
Pros of a gas cooker hob
- The heat is immediate, there is no waiting time like you get with traditional electric
- The visibility of the flame, many people enjoy being able to control the ferocity of the flame
- You can use any type of saucepan with a gas worktop
- They mostly come with manual control knobs
- They are typically much cheaper than an induction hob
Cons of gas cooker hob
- Gas cooker hobs can be quite fidly to keep clean, as they have so many components to take apart.
- If you are opting for a minimalistic feel, a gas ring set up could detract from this intended style
The pros and cons of an induction hob
Induction was first patented in 1900’s but has only become popular in the past decade with technological advances making it more affordable and reliable.
Pros of an induction hob
- It’s easier to clean. The smooth surface makes it far easier to run a cloth over when something boils over or spills. Also as the surface stays cool it means that food doesn’t get baked on.
- It works much faster, as the induction process means the food or liquid is heated directly.
- It looks sleek and modern
- It is safer as the hob itself doesn’t generate any heat. The pan only gets hot through the magnetic field created; meaning that the surface remains cool to touch. (The glass will warm slightly as some heat will be transferred onto the hobs glass from the pan but it will be far cooler than the gas equivalent ).
- You can set a timer to turn off the hob ring
- Flexible cooking surfaces, with some induction hobs you can combine two cooking zones for larger pans or griddle pans.
- Greater control, the induction method means that changes in temperature are instant making it far easier to achieve a constant simmer or a gentle temperature, ideal for melting chocolate.
- Lower utility bills, an induction hob may be more expensive to buy, but it is more energy efficient
- Most models are fitted with a booster to increase the speed of heating even more.
Cons of an induction hob
- It doesn’t work with all cooking vessels; they must be contain a ferromagnetic metal such as cast iron or stainless steel.
- Tend to be more expensive, although they have drastically reduced in price in recent years. It is also worth remembering that you will save money on utlity bills over a period of time.
- Induction hobs can make a quiet buzzing noise when on the highest settings, but this is down to the cooking vessel rather than the hob itself.
- Due to the electromagnetic field, people with pacemakers are warned to stay 6ft from one, as it may affect your settings, although this has never been proved.
- You can’t cook if there is a power cut
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What made you choose gas over induction or vice a versa? please leave your comments below