Gas -> electric hob conversion

Re: Gas -> electric hob conversion

Stick with a gas hob, they never fail in a power cut. You don’t need special pans like are required for induction, halogen or infrared. The electronic ignition rarely if ever fails unlike the constant failings and great expense induction systems inflict on the unsuspecting owner. Ceramic or halogen elements blow like light bulbs and just as randomly. Spill sugar on the glass hob, heat to burning and the glass is b*****d.

Touch sensor controls are a technological miracle in that once the years guarantee is up then they miraculously fail. I don’t know how they do that but it’s an amazing feature nonetheless. If you have cats that wander over the kitchen surfaces then they can turn on the hob with ease whilst you’re watching the World Cup on TV. (One to watch for- pun intended). Do leave plenty of space for the induction unit to ventilate so those drawers have got to go.

The almost seamless edges of the ceramic hobs mean the hot pans can easily slide from hob to countertop or part way between the two, especially oversized frying pans. The surrounding trim is so easily damaged not to mention the countertop can burn as a result of indirect heat application.

Professional chefs only use gas hobs. The reasons are so very simple in that gas heat is very very controllable. All manner of heating utensils from pans, skillets, Bain-Marie’s and woks can be accommodated. Not so with electric. I can only think of one plus for ceramic hobs and that is they look good.

I hope that I have been of some help in your decision making? 😉