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Induction hobs are now competing with gas hobs in kitchens across the UK, and for good reason. They heat food quickly and react quickly when you turn them on or off.
Although induction and traditional electric stoves use the same amount of energy and often look the same, they work differently.
The induction hob itself generates heat in the pan – no heat unless the pan is in contact with the hob surface. Electric stoves pass an electric current through the elements under the glass surface, so the surface of the stove heats up with or without a frying pan.
If you’re used to cooking with gas or conventional electricity and are considering switching to an induction cooker, answering the following questions may help you make your decision:
Not sure if an induction hob is right for you? Find out more about the best ceramic hobs and the best gas hobs.
When the hob is turned on, current (alternating current) flows through the coils under the glass top of the hob. This creates a rapidly changing magnetic field. When a pot with magnetic material (such as iron) is placed on the surface of the hob, an electric current is induced at the bottom of the pot. This current is converted into heat in the pan, which is then transferred to the contents of the pan.
Induction hobs are more efficient than gas or traditional electric ceramic hobs because all the heat generated goes into the pot and doesn’t dissipate into the air before it reaches the food. Remove the pan, no more heat will be generated.
The surface of the induction hob gets hot, but only because the pan returns heat to it.
Lower priced induction hobs only do the basics but have more bells and whistles. Here are some possibilities:
In addition to being compatible with induction (see below), the bottom of the pot must be the same size as the burner it is in in order to activate it. For example, a small or medium pot will not fit the largest area.
To overcome this, some hobs have flexes or jumpers (see “Best Hob Features” above).
Modern flexible induction hobs have a large cooking area without demarcated zones. This new technology could be something we see in the future.
Induction cookers can generate a lot of heat quickly. For example, if you use one hotplate to cook pasta water, an average induction cooker will cook in half the time as an average gas stove.
Once you start using multiple zones at full power, induction hobs use a power management system. On a standard four-zone cooktop, the two right-hand burners are connected (they share a common power), as are the two left-hand burners.
This means that if you want to use both zones to their full potential, you will get the best results with one right and one left zone.
If you use all zones at the same time at full capacity, the total available power will be distributed as evenly as possible. The heat zones will alternate at maximum power, so you may find that the contents of the pan cook more slowly than you expect.
You may hear various noises from the hob, especially when used at higher settings. These are the most common:
If you’re buying an induction cooktop, expect to spend £200-500 for a decent model. Our expert testing has revealed many great induction hobs in this price range.
Find out which retailers are highly rated by whom? Members, check out our expert guide to the best and worst stores.
The flat surface of the hob means that keeping it clean is as easy as wiping it down regularly with a damp cloth. In addition, spilled food is unlikely to burn because the glass surface will only heat up where it touches the pan.
If you opt for a model with touch controls (which is found on most induction hobs), you won’t have to clean around the raised dials and buttons.
If you’re lucky, most of the pans you already have will work on an induction cooktop. They just need to have enough iron to function well, and many pans will do. A handy way to check this is to use a fridge magnet – if it sticks tightly to the bottom of the pan, that’s a good sign.
Cast iron pots and pans are filled with magnetic material and are great for induction cooktops. Be careful not to damage the glass surface with these heavy objects.
If you find yourself in need of a new frying pan, there are several prices to choose from. Confirm that the pan is “ready”.
If you’re not ready to replace your pots or your favorite pots aren’t ready for induction, an inexpensive solution is a pot diffuser. Basically, it’s a flat, round piece of metal with a handle. Placed between the stove and the pan, it transfers heat to the bottom of the pan.
Disc diffusers are also known by other names such as induction brew discs, conversion discs, adapters and interfaces. They both refer to the same gadget and prices start at £14.
To find out which pans provide the best cooking results, check out the best non-stick pans, the best pans, and the best pans.
The short answer is probably no. The British Heart Foundation recommends that anyone with a pacemaker stay at least 60 cm (2 feet) away from an induction cooktop. This is because the electromagnetic field generated by the induction cooker can affect the setting of the pacemaker.
While scientific evidence suggests that induction hobs do not cause catastrophic changes in pacemaker functionality, if you are looking for a new induction hob, it may be easier to opt for a traditional electric or gas model.
Medtronic, a major supplier of pacemakers, recommends that if you think something is affecting your heart device, just loosen everything you touch and move away from it. Any temporary effects are unlikely to overprogram or damage your pacemaker, which is designed to resume normal operation after a disruption.
There are many types of pacemakers and not all of them work in the same way, so people with a pacemaker should check the written information given to them during installation before using the induction hob. If you have any questions about how the electrical equipment you use in your daily life interacts with your pacemaker, please contact your clinic.
Post time: Sep-27-2022