Hi there,
I’m after some professional advice again.
Ever since seeing a demonstration, I’ve been a big fan of induction hobs. They respond as well as gas, they don’t get hot (so are safer and energy efficient) and you can use them as worktop when not in use (really useful in very small kitchens).
The only disadvantages, I thought, were that you might need new (magnetic) pans and you can’t use round bottom woks (unless you get one of those models with a special depression – but that seems extravagant to me).
Recently, though, someone suggested that because the technology is relatively new there’s a problem when anything goes wrong. What is the position on servicing induction hobs. Do you independents have enough info to do it?