Induction Hobs

Induction Hobs are the latest in eco-friendly cooking technology offering the control of gas combined with the convenience and style of the ceramic hob whilst at the same time being significantly more energy efficient than both. There are an increasing range of induction hobs available including models specifically designed for Woks and a few range cookers and freestanding cookers are now starting to be introduced with integrated induction Hobs. Why not check out our selection - just follow this link to our Induction Hobs and cookers

Energy consumption
Induction hobs are far more energy efficient than any other hob. This is because around three quarters of all the energy consumed is used to heat the pan. As a comparison, gas cooking actually only uses about 50% of the energy consumed to heat the pan. The cooking zone also automatically detects the size of the pan base so that heat is only generated through the area in direct contact with the pan. Whilst giving you the flexibility to use smaller sized pans on larger zones this also results in greater energy efficiency – the smaller the pan, the lower the energy consumption. In practice energy savings compared with conventional hobs can be greater than 40%

How Induction Hobs Work
An induction hob works by creating a very strong magnetic field by running current through an electrical coil positioned directly beneath the ceramiic surface of the hob. This creates a powerful electromagnetic field which induces a current and generates heat almost instantly in any cookware capable of being magnetised that has been positioned on the ceramic plate. The cookware almost instantly reaches the hob temperature selected. If a pan base will hold a fridge magnet it is suitable for Induction Hob Use.

Control & Easy of Use
Because induction heats the pan and its contents and not the hob surface, a significantly cooler and more pleasant working environment is created. Carbon deposits on pans and on the hob surface are eliminated and since the hob surface is never heated directly, induction is always easy and quick to clean It also means the cook avoids the potential of unhealthy carcinogenic carbon particles in the air around the cooking area.

Safety
Induction is also much safer as there are no naked flames or directly heated surfaces. It is therefore virtually impossible to ignite a spillage. If no pan is present, energy cuts off automatically into standby mode and in addition virtually all induction hobs have a pan sensor which avoids heating of utensils left on the hob surface.