johnstevens77 wrote:In our previous house we replaced an ancient gas hob with a combined gas/induction hob. The 2 ring induction did not require it's own high watt power supply and was plugged into a regular 13 amp socket. In our present house, we replaced the gas hob with induction and because we had the space, we added a 2 ring gas hob next to it. I often bring something to the boil on the gas, then transfer it to the induction with the timer set so that I can go away without fear that it will boil dry and burn. Two weeks ago, I left something on the gas hob and went out for a haircut. Halfway through I suddenly remembered the blackberries on the stove and rushed home with a semi haircut! Took 2 days for the smoke to clear and 12 hours to clean the pan. Went back later on to finish off the haircut.
As a chef, I first used a freestanding portable induction hob in May 1995. It was an Electrolux model and cost well over £1000. I would never buy anything other than induction in future although the gas ring is great for charring eggplants for making mouthabel/babaghanoush, but I only make that half a dozen times a year and I suppose could be done under the grill or on a BBQ.
PS.
The induction can be turned down very very low so exellent for pilaf rice, bring it to a rolling boil, cover it, turn it down to setting number 1 and set the timer for 18 minutes. Never fails. I even made hollandaise sauce on the induction without using a waterbath, (ie, a bowl over a pan of simmering water).
john
What a brilliant and reassuring post John! I expect I'll be using an induction hob eventually given the trajectory of progress.
Can I ask if you have any experience of using a wok (or wok style pans) on an induction hob?
This would be the bit that concerns me most
- are we looking at a flat future?
-sd