What is an induction hob?
Discover new ways of cooking with the induction hob, allowing you to cook quicker while being safer and having more control.
Read below to find out more about cooking with induction.
Ceramic is electrically powered hob. The name comes from the Ceramic Glass used which is designed to withstand high temperatures.
Under the sheet of glass there is a coil which electricity passes through to create heat, they will usually glow when hot.
Ceramic hobs take longer to heat up and get very hot, taking a long time to cool.
Gas is a traditional form of cooking that most people will be familiar with. It works by burning gas to create a naked flame which generates heat for cooking. By adjusting the flame the heat level can be changed easily and quickly.
Induction hobs are also electrically powered. Under the glass there is a coil which is used to induce electrical current, this creates a magnetic field with the pan which in turn creates heat directly in the base of the pan. This means there is no direct heat source under the glass, the heat is created in the base of the pan making it a very efficient way of cooking. Induction requires pans that have a magnetic base to work. The easiest way to check if your pans will work is by running a magnet over the base, if it sticks they will work (it is best to make sure they are magnetic over the entire base for best results). As the induction hob creates heat directly in the base of the pan and only operates if there is a pan there it uses less energy than Ceramic.
Benefits of induction
Easy to Clean
With a flat glass surface Induction hobs are really easy to wipe clean, especially compared to all the components of a gas hob many of which need hand washing. As there is no direct heat source under the glass spilt food is led likely to get baked on.
From melting chocolate really gently, directly in the pan to boiling a litre of water in under 90 seconds, Induction is super controllable. If moving from a hob with control knobs having a touch interface may seen daunting at first. With our slider control changing your power level is as easy as using a smart phone.
Induction is very safe as there is no open flame, plus the power level can be adjusted in seconds making it less likely to burn food. Induction only creates heat if there is metal present on the cooking surface, this means that as soon as you remove the pan there is no more heat being generated.
Induction creates heat directly in the base of the pan making it the most efficient hob type.
Frequently Asked Questions
Unlike Ceramic the cooking zones on Induction will not glow when in use. This is because the heat is generated in the pan itself and not the hob. There will be some heat transfer back to the glass as with any hot object placed on a surface and the residual heat indicators will show which zones are hot.
Yes, all hobs will get hot. However with induction the head is generated in the base of the pan, meaning that the surface is only heated by residual heat. This means that it is no-where near as hot as a ceramic surface. We have residual heat indicators on our hobs to help keep you safe and let you know when the cooking zones are hot.
You will need to ensure your pans are induction compatible. The simplest way to do this is by running a magnet across the base of the pan. If it sticks, it will work with induction, if not it won’t. Our top tips for the best results are to look for a flat base, this will give more surface contact and therefore more efficiency. Also check the entire base of the pan. Some manufacturers only put a small disk of magnetic material in the centre, remember it is only the places where the magnet sticks that will heat up so ideally you want the entire surface to be magnetic.