Question for the Experts: Gas or Electric Induction hob

[boxman]

I've heard that you have to be very careful with them to avoid scratching them.

I suspect that some of the posters on this thread may not have actually tried an induction hob. They are instantly hot (I've got 2 boost sectors that set the initial power at 5.5Kw and will boil a large pan of water in 90 secs). Because the induction system heats the metal in the pans which in turn heats their contents the actual surface stays warm (rather than hot note) for just a few minutes after you've finished cooking.

There are no pilot lights to blow out (a problem if you're cooking on gas with the back door open in my case) and you can program each hob separately if you get a good model.

Mine's into its third year now and I've got no visible scratches. It's smoked glass anyway which helps to reduce the visibility of any marks anyway. It's also easy to fit and actually drops into the hole in the worktop under its own weight and forms its own seal. The actual depth of the hob in total is about 40mm so you can also use the space under the hob if you have a cupboard there.

The only thing I would say is that need to watch the pans for the first few times that you use an induction hob as they really do heat up quickly! The heat is instantly controllable (just like gas). Rather than take my word for it I'd recommend trying one in the flesh and see if it's for you.

My hob has been superseded now but take a look here: http://www.miele.co.uk/Products/Prod...duction%20Hobs

regards

Rob

[milanbenes]

thanks for the detailed info boxman/Rob.

What to do eh ?

Do you have induction because you don't have gas on site ?

Milan.

[sasguru]

Benes,

Gas hob without question. I've had both. No opinion on oven.

Here's why:

1) Gas is faster and more controllable. There seems to be a time lag with induction. There's a reason no restaurants use induction - no decent chef will use it.

2) Not sure where you are but isn't (direct piped)gas cheaper in the long run, as a few other posters have noted?

It's a no-brainer for the gas hob.

[milanbenes]

Hi Sas,

thanks for the summary.

Yes the house is on mains gas.

Ok Gas it is.

Surprising how these days there is not the choice on gas hobs compared to the electric ones, especially in the 2007 miele catalogue

ok next question, should we take the extra $$$ plunge and get the 5 ring job with the wok hob ?

70cms wide instead of the standard 60.

Milan.

[The Lone Gunman]

Hi Sas,

thanks for the summary.

Yes the house is on mains gas.

Ok Gas it is.

Surprising how these days there is not the choice on gas hobs compared to the electric ones, especially in the 2007 miele catalogue

ok next question, should we take the extra $$$ plunge and get the 5 ring job with the wok hob ?

70cms wide instead of the standard 60.

Milan.

Good boy, go for gas. 2 electric ovens. Go for the widest hob with as many rings as you can fit. I have a 6 ring on a 90 base, all set in pearl blue granite with pan stand bars set into that, don't forget the pan stands.

[bobhope]

Suprised nobody has mentioned the drawback with gas hobs (the same goes for electric ovens): cleaning the things is a pain

[The Lone Gunman]

Suprised nobody has mentioned the drawback with gas hobs (the same goes for electric ovens): cleaning the things is a pain

Cleaning?

[milanbenes]

isn't that the Mrs's job ?

Milan.

[wendigo100]

isn't that the Mrs's job ?

Milan.

Not sure - someone obviously does it in my house but I don't know who.

[boxman]

Do you have induction because you don't have gas on site ?

Nope we have mains gas. Looks like you've already decided on gas. Good luck to whoever has to clean the hob though...