On 12/05/2013 20:47, rbel wrote:
On Sun, 12 May 2013 05:22:04 +0100, Tim+
wrote:

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?

Do professional chefs do their own hob cleaning? ;-)

I have a gas hob but it'll be induction next for me as cleaning the current
hob is a PITA.

A good compromise answer to the question gas or induction may be a
'gas on glass' hob. They have the controllability of gas, are easier
to clean than a standard gas hob (but not quite as easy as induction)
and, most important from SWMBO's viewpoint, they look good.

They are not cheap, but a good gas on glass is not as expensive as a
good induction.


"Gas glass hobs don’t heat up as quickly as electric ceramic models."

http://www.which.co.uk/home-and-gard...as-glass-hobs/

And slow heat up was my main gripe about ceramic. (Plus all the hot
surface issues.)

--
Rod