When choosing a new hob, there are many things to take into consideration. The type of cookware you use is important and there are also other factors to consider such as power, control and efficiency.
These hobs have heating coils hidden beneath a smooth, easy-to-clean ceramic surface. Marked ‘zones’ on the glass surface indicate where you can place pans and the size of pan suitable for each zone.
Efficient heat transfer
A Rapid heating hob uses electromagnetic induction to heat pans and the contents of them. This is a more modern technology than gas hobs which use open flames to heat your pans and can be more energy efficient. However, the technology isn’t perfect and has some critical issues to consider.
One of the most obvious is that your cooking time will be a little longer than if you were using a solid plate electric hob. This is because the power isn’t applied directly to the pans but the whole surface of the glass. This results in better heat transfer and allows for faster boiling of water.
With an induction hob, the heat is generated by a coil under the tough glass. This coil generates a magnetic field which triggers a current in magnetic pans to heat them up. This results in an efficient heat transfer that’s not as quick as a gas or solid plate hob, but is much safer and offers better control of temperature. However, this style of hob is not suitable for people with pacemakers as it’s powered by an electromagnetic field which can interfere with medical devices. Also, it’s best not to bang or drop pans onto the surface as this could crack it.
Induction compatible bep dien tu munchen cookware
Induction cooktops have a glass-ceramic surface and are generally quicker to heat up than gas hobs. They work by induction – an oscillating electromagnetic field generated when the pan is placed on the cooking zone. The magnetic field creates a large eddy current in the base of the pan which causes it to conduct heat quickly. The lack of open flames, a smooth flat surface and the speed at which the heat is transferred makes Rapid heating hobs very safe to use.
The surface of the induction cooking zone also has little protuberances so is easy to keep clean and there are no hot spots as with conventional gas hobs. These features make this type of hob safer than other types in the event of a spillage or burns, but it does require extra caution when lifting and moving pans.
Any cookware that has a ferrous metal content in the base will work on an Induction cooker. The best cookware is typically made from cast iron or a magnetic grade of stainless steel such as All-Clad or Hestan Nanobond. You can check whether a pan will be compatible by sticking a magnet to it – if it sticks firmly, it will likely work on an Induction cooker.
Auto sizing cooking zones
Unlike traditional gas hobs, which have burners mounted on an exposed flame, the heating systems on an induction hob are hidden underneath the tough ceramic glass surface. This makes them a sleeker, more attractive option that is easy to keep clean. Their cool cooking surfaces help to prevent spills and burnt food stains and most come with child safety locks and residual heat indicators for added peace of mind.
Induction hobs also have the flexibility to combine zones into a bridge zone, ideal for larger pans that don’t fit individual zones. Some also have an accelerator function that allows the power of a single zone to be concentrated for rapid, intense heat, great for things like boiling water or making pancakes.
Some models offer a timer function that switches the zone off after a pre-set amount of time, so you don’t have to worry about leaving it on or forgetting to switch it off. Others have a Pause function that lets you stop the cooking and then resume right where you left off when you’re ready. And with a 99 minute timer, you can set the hob and leave the kitchen without worrying about overboiling or food burning.
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