Make it work for you
HELEN'S CHOICE: AN INDUCTION hob
“One handy feature is a pause button - if you have to deal with a knock at the door, press it and any active zones will be brought down to the lowest heat possible ” AMY CUTMORE, DIGITAL EDITOR AND TECH EXPERT, IDEALHOME.CO.UK
Energy efficient, easy to clean and precision controlled, the latest induction hobs are perfect for all kinds of cooks The smooth surface makes it look like a standard ceramic hob, but an induction hob works very differently Q How does it work?
An induction hob has a circular coil under each zone that generates a magnetic field. When you place a ferrous-metal pan on the surface and complete the circuit, heat induces through the coil and into the pan itself. Q What are the benefits?
It’s very fast – 2pt of water take just over a minute to boil on an induction hob with a boost function. It’s also efficient – the only time you use energy is when the pan is on the hob, which means savings on your bills. Q Is it easy to clean?
There are no pan supports or burners, just one flat surface that can be wiped down in no time. And, unlike a ceramic hob, the surface doesn’t get hot, so surface spills are less likely to burn on. Q What’s it like to cook on?
It gives the cook so much control. Induction reacts instantly when you change the temperature, even more so than gas, plus a range of temperatures means you can set it very high for searing meat, or super-low for a gentle simmer. Q Will I need new pans?
Your pans need to have a ferrous-metal base, such as 18/10 stainless-steel or cast-iron, which will make a circuit with the coil in the element below – otherwise it won’t heat up. To see if your pots and pans are compatible, hold a magnet to the bottom. If it sticks, you’re in business. Each pan’s base should also be perfectly flat, to ensure even heat distribution. Q How safe is it?
Although there will be a small amount of surface heat left behind when you take a pan away (but indicator lights will remind you) induction hobs are safer than most as it’s the pan, not the surface, that heats up. Most induction hobs also have child locks so they can’t be turned on, up or off by accident.