Thoughts on 13A induction hob

[sotal]

I'm probably a little different to the norm here.

We currently have a gas hob that is about ready to be replaced - it is 17 years old, still functions but is looking worn and the plastic screw covers have gone brittle and broken. We are changing the worktops hence the timing to replace.

I'm considering an induction hob instead. The main reason for this might sound daft but is ease of cleaning. No little gaps to get food in etc. Quick wipe and it is done. I think it will look more modern too.

I realise that 13A hob will always be a bit of a compromise and they can't ask be in full power together etc. Our normal use case is 1 or 2 at once, 3 is very rare and I don't we've ever used all 4. So most of the time I'm sure it works be fine.

To complicate things a little, we have solar and house batteries, cost of running is a factor. Without any solar the house can draw 3.7kW from the battery, with solar it can draw up to 5kW. We have a double oven (only ever use one at once - top one only ever for grill) that is sometimes used alongside the hob, or we have an air fryer that is used at the same time as the hob.

If it can run using the battery power, then after losses for gas are taking into account, we will be cheaper than running on gas. If it goes beyond what the battery can supply (possible with oven and 2 rings on) then the additional will cost more at peak rate, but it shouldn't be much.

So any thoughts on Gas vs Induction in this case?

Oh, we need a new set of pans too, so either way we will need to purchase pans.

 

[justigator]

The house I bought five years ago has an induction hob. First time I'd used one after years of cooking with gas and I was hooked. Easier cleaning, no noxious fumes etc - and the replacement I got was a DIY fit whereas a gas hob would not have been. Warning though: don't damage your posh Le Creuset pans by using them on an induction ring at top setting. Ask me how I know...

13A limit unlikely to be an issue in practice, especially if (as just mentioned) you rarely use full power.

 

[Murdochcat]

Read the reviews online about the product.

For a couple probably OK, for large family probably a mistake

Also far easier to keep clean too.

 

[nero44]

My previous property was a 2013 new built flat, which had a Siemens induction hub and I absolutely loved it for the 8 years we lived there! It was wired correctly and there was never any capacity constraint. My other half is italian and we cook a lot of pasta and the amount of time it takes to bring water to the boil is such a vast difference compared to gas. And yes the cleaning is also much much easier. Pan-seared steak in carbon steel pan is no problem! The only downside is you cannot use any wok, but if you are really into it you could always get a portable gas for that occasion.

If you go ahead, I am curious to know how you fare with it. My current property has a gas hob, but we are thinking to redo the kitchen in 1-2 years time and given our previous experience we definitely want to install an induction hob (we wouldn't even need to buy new pots and pans). But we also have solar+batt (3.6kw inverter throttle), so I am a bit concerned that it will make us draw from the grid too much. We are quite organised when it comes to battery consumption and even in this time of the year we almost never use evening peak grid. But an induction hob might put a too heavy load on, which will massively increase the charge cycle and therefore the lifespan of my batteries.

 

[Old Salt]

We have an induction hob, hard wired, easy clean what’s not to like. Mrs often does a Sunday roast for 6 to 10 people without problems and we have a flat bottomed steel wok.

 

[max.P1973]

I have one at 13A Bosch more than a year, 4 people. It works fine, but sometimes when we have more than 2 things to cook at the same time, we use the kettle to boil the water in advance.
Anyway, if this was the only option, I would go again with it. Boil water so fast that now, when I see a gas one, I can't believe how slow the gas is compared with the electric one

 

[nero44]

we have a flat bottomed steel wok.

Think the contact is not the biggest problem. But cooking on a wok requires lots and lots move movement and I would be afraid that the constant slamming against the ceramic/glass field would make it more prone to damage? Do you not expierence this?

 

[Old Salt]

Just keep shaking, lift and toss rather than slamming and keep stirring to avoid it sticking. Probably not as easy or as good as gas for wok cooking but manageable.