On 12/05/2013 00:24, Graham. wrote:
On Sun, 12 May 2013 00:06:33 +0100, Lobster
wrote:

Our current gas hob is knackered (now two rings down and counting) and
given that obsolete replacement parts are prohibitively expensive it
needs replacing.

SWMBO, bless her little cotton socks, has been told by somebody that
induction hobs are the way forward.

I know zip about these other than I can see they are expensive - does
anybody here recommend them? Also, are they straightforward to fit (we
do have a dedicated radial oven cable already)

Thanks

Have you ever seen a professional chef use any sort of electric hob?
I would love a gas hob but SWBO is frightened of them.

If you looked carefully, you would most certainly see induction hobs in
TV chef programs. Specific example - Heston, but I am sure I have seen
them elsewhere.

To OP - induction is the way to go. If unsure, get a cheap 1 or 2 ring
plug-in one and see what it is like. But bear in mind that some built-in
ones have supersonic settings - maybe one ring at a time? That has to be
seen to be believed but takes more than 13A so your plug-in one cannot
manage it.

--
Rod