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Re: Induction v ceramic hob and flush fit
Annemarigold wrote:That’s what we thought except when you’ve been around a while you inevitably have some pans that won’t be compatible.
That’s very true as you need cast iron, steel or aluminium cookware in order to use induction, glass and copper bottomed are a no no!
Re: Induction v ceramic hob and flush fit
When we moved into our present home 9 years ago we decided to replace the hob (and oven but that’s irrelevent), and we bought DeDeitrich (offer).
Once you’ve got used to them, and learned not to pass the pans over the touch sensors (inadvertantly altering the settings) you soon realise that you’d never go back to a normal cooker hob.
The speed of heating is astounding, there is no loss, the kitchen doesn’t get so hot either as my lovely slaves over the stove.;)
Go all induction, yes it seems a bit expensive having to replace all the cookware, but careful searching round the Amazons etc of the net can combine excellent value with high quality.
The safety and easy cleanability is what puts the icing on the induction cake, a boiled overspill is of no consequence as the only heat on the ceramic surface comes from the base of the pan, so you can barely hurt yourself let alone burn, so wiping the spill off is simple.
You can place your hand on the ceramic beside a pan on full heat and you only feel the heat coming off the pan, it takes a long time for the heat to soak through the ceramic enough to become dangerous, and then it’s a tiny fraction of the heat or danger of a glowing ring.
If you go half and half you are spoiling the real convenience pleasure and safety of a full induction for the sake of a few old pans.
The lack of direct extenal heat to the base also has the benefit of the pans staying clean for years, non of that burned in staining that takes industrial power tools to remove.
Our eating has become much healthier, we found a huge 3 compartment steamer pan, big enough to take all the vegetables for a big family meal for a bargain 35 notes (at a proper old fashioned hardware shop..remember them?), we’ve boiled it dry more times than enough but the quality of these pan’s bases means there’s no damage.
I think we paid about £250 or £300 for the hob (graded appliance IIRC) and it’s not missed a beat, if it packed up tomorrow it doesn’t owe us a penny and we wouldn’t go back to gas or normal electric again.
Edit…we have found Stellar pans to have extremely receptive bases for induction, no doubt some other makes as good but some take a lot longer to heat up.
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