Induction or gas hob: choosing the one your kitchen can live with

A hob is the appliance you come back to every single day, which is why the induction-or-gas argument never quite ends. The answer does not depend on which is better in general; it depends on how you cook, what is connected to your flat and whether you are willing to replace your pans. Here is a calm look at both, with nothing to sell.

How induction works

Under the glass ceramic sits a coil that creates an alternating magnetic field. What heats up is not the surface but the base of the pan — the hob itself only warms from the pan standing on it. Hence the speed: water boils noticeably sooner than over a flame, and the moment you lift the pan the heating stops. Hence the one condition, too: the base has to be ferromagnetic, or the hob simply will not see it.

Day to day, induction gives you two more things that rarely reach the specification sheet. The first is precision: the heat moves in steps, and at the lowest one a sauce holds its temperature instead of boiling, so milk can be left unattended longer than it can over a flame. The second is the size of the zone: if the base of a pan is noticeably smaller than the circle printed on the glass, the hob may not recognise it, so pans are worth checking against the diameters of that particular model. Add to that a cooling fan you can hear in a quiet kitchen, and a timer per zone that gets used more often than anyone expects.

What gas gives you

An open flame heats a pan of any shape and any material — a wok, a coffee pot, an old copper pan. The power is visible, and that is exactly what many cooks like: the flame follows your hand with no delay and no steps. A gas hob does not care about the quality of the electricity supply, but it does need a connection, ventilation and a regular check, and the combustion products have to go out through a hood.

What to settle before you buy

Before looking at models, answer a few very ordinary questions:

• will the wiring take a dedicated line for induction — it is a powerful appliance and is almost always given its own breaker;
• do you own pans with a ferromagnetic base, or will they have to be replaced;
• how often the power goes out where you live — gas keeps working in that scenario;
• how deep the worktop is and what will sit underneath the hob, an oven or a drawer;
• who uses the kitchen: induction is calmer around children, because the surface never glows red.

Cleaning, and the small things that decide it

Induction is cleaned like any glass ceramic: a soft cloth, a glass cleaner, a scraper for anything burnt on. Its enemy is sugar, which should be lifted off while the surface is still warm. Gas asks for more every day — grates, burner caps and spreaders come off and are washed separately — but it is not afraid of scratches. If you cook a lot and cook hot, look at combined hobs as well: a couple of gas burners next to one or two induction zones.

There is no universal answer. If speed, precision and a flat surface without grates matter to you, take induction and test your pans with a magnet. If you cook over a flame, often reach for an unusual pan or would rather not depend on electricity, gas remains a sensible choice. If you are unsure, write to us and we will help you match a hob to your kitchen.