Gas to induction for new kitchen?

I switched to this one in 2020. Smaller than your options, but just to give you an idea.
markselectrical.co.uk

AEG IKX64441CB 6000 Bridge 59cm Induction Hob, Black | Marks Electrical

AEG 949598193 IKX64441CB, Black, Built-in, 60 cm, Zone induction hob, Glass, 4 zone(s)
markselectrical.co.uk markselectrical.co.uk

It's never missed a beat and its used nearly every day, The top is holding up really well. Power options are great. Boost for quick boiling and pan heating. The dual zone works great, especially with our cast iron griddle for burgers and veg.
I miss gas for wok cooking, but I bought an induction wok, and whilst not the same, it does the job.

As others have said, the touch controls can by temperamental when wet, but it's never caused me a huge issue. The fact that I don't have to press + or - on this version was a big selling point for me. Have my numbers for cooking, simmering, warming right in front of me.

Most of the AEG ones can also link to extraction hoods, if that's a consideration.

I would go AEG again without hesitation.
 
I love our Induction Hob, the only thing I will advise is don't get one of the silly plug in the wall types. The one you picked is 7.3KW total. The ones to avoid are the like 2.2KW (max 3.7KW) rubbish.
Meaning when you come to cook on 4 hobs for a sunday dinner or breakfast if will frustrate you with lack of power. If you just want to boil some pasta, well knock yourself out!
 
BUDFORCE said:
Because gas heats by convection where are induction is conducting?

To explain, the best wok I have, I bought it from an Asian supermarket, carbon steel round bottom, I had a gas burner a use outdoors which is run off an LPG gas bottle.

Absolute pleasure to cook on and it was cheap. It's a thing pan, the idea is the heat from the gas runs up all the sides of the wok, you get even heating.

That simply won't work on induction, even a flat bottomed one, the heat will transfer straight into the part touching where are the edges will remain relatively cool, you can't cook properly on the and it'll likely warp.

I do have a wok I can use but it's a heavy bottom cast iron one, it's okay but it's a compromise.

Same with a carbon steel pan, it'll heat the area the induction ring is touching, dbd you get a hot ring in your pan and likely warp. I bought a really fancy debuyer carbon steel pan and I cannot get a good season on. There are induction designed pans but any any tried are a compromise.

I do have a decent cast iron pan that does work well, but it cost me £130.
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It's literally in the name, induction heats by induction. You can buy induction wok stoves if you want one.
 
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BUDFORCE said:
That simply won't work on induction, even a flat bottomed one, the heat will transfer straight into the part touching where are the edges will remain relatively cool, you can't cook properly on the and it'll likely warp.
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Any heat source will heat carbon steel up the quickest that it is closest to - that's why you should never blast them from cold, you bring them up to temperature gradually.

Place a carbon steel pan over a ripping hot gas burner and you'll get hotspots the same as you'll get with induction when you crank it up to 11 and sit a pan on top.

BUDFORCE said:
Same with a carbon steel pan, it'll heat the area the induction ring is touching, dbd you get a hot ring in your pan and likely warp. I bought a really fancy debuyer carbon steel pan and I cannot get a good season on. There are induction designed pans but any any tried are a compromise.
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Carbon steel pans work perfectly on induction, providing you have patience. And while you may have your personal preferences, seasoning cookware in an oven is a far easier albeit slower process.
 
GeX said:
What induction hobs are you all using, so I can get idea of what decent ones look like and cost. I realise there are differences in the underlying control electronics that will impact how good they are to use
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I got an ikea one as a temporary solution until we change the kitchen, that was 3 years ago and it's still going good. You do need 7kW or more to make sure it actually has power to do all the rings at full at once, I would have been annoyed if it turned down.
As it is the only thing that annoys me is that it's only 600 wide but that is the hole we had to work with and wall cabinets either side in the existing kitchen. Next one in the new kitchen will definitely be 800 or 1000 wide.
 
Watching with interest - currently have gas but a new kitchen is likely imminent and would like to go induction. We have however used a couple in Airbnbs recently, which both had "issues":

Neff - rotary touch control which was impossible to control accurately
Hisense - controls were fine, but on low heat it would pulse on and off, e.g. 1 second on, 1 second off, which made simmering a real pain - I understand this is an issue with lower end ones?

Any recommendations for one with decent (i.e. up & down buttons), and decent low temperature control?
 
Haggisman said:
Any recommendations for one with decent (i.e. up & down buttons), and decent low temperature control?
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Bosch was my pick for control reasons, but only the higher-end models had what I wanted at the time of purchasing.

That being +/- buttons, 20 steps of control over each section and a separate 4-band frying control which ramps up the heating speed and intensity.
 
gas heats a lot more evenly than a typical single 5" induction coil , so even with a £600 odd bosch series 6 induction I'd pencilled in(17levels/minimal pulsing), would nonetheless
be resigned to replacing saucepans, especially frying pans, with triply pans, that can distribute heat better. (if you cook from scratch sauces&stuff that needs simmering need an even heat versus boiling/steaming )

current/prev property came with a (slower) ceramic top, which are equally a single coil, with non-uniform heating, so for and for 6 years haven't been able to use the wok (le creuset flat based iron)
that had been used in 3 previous gas-hobbed properties over 20years with zero cooking, reliability,or cleaning issues - never burned stuff on base of pans with gas.

when current hob fails or decide on a refit - will probably return to gas (older house still has it) unless multi-coil induction is available -but there's NO evidence of any technological evolution across similar threads from previous years.
 
Just my two cents.

I’ve got induction and I love it. It’s so much cleaner and nicer. With great control. Like melting chocolate, just stick it on 1 or 2 and it’ll melt it without burning it. Saves you using the water and bowl method.

I wouldn’t go back to gas. Wok could be done with a table top stove if you absolutely want to go that route.

As mentioned before you need to get one that doesn’t come with a plug top as a 13amp supply isn’t enough
 
Moved from Gas to Induction when I redid my kitchen in 2017. it has it's upsides, boils water quickly, easy to clean, extra worktop space when you're not cooking, but it's not so good at those high and constant heat requirements such as wok and steak searing. I'd always put an induction in in future and replaced the hob almost immediately when we moved for a Neff 90cm https://www.neff-home.com/uk/en/mkt-product/T59TS61N0 with the twiddly controller. It's still not great if it gets water on it, but it's better than my parents which is probably from about 2010, maybe earlier(this is still going strong and looks great, what gas hob could you say would still be performing this well after 15+ years), and suspect nowadays the controls are even better.
 
I’d never go back to gas now I have an induction , the major benefit for me is the cleaning

I can still use woks but can’t get that real wok char taste but tbh very few gas hobs can do that either

Will probably buy a stand-alone gas wok burner at some point and use it outside in the yard on nice days
 
Had my Induction freestanding unit for nearly two years and it's great. So easy to clean and cooks faster than my old gas kit, on the hob, oven and grill. Some of the pans in my pan set have scorch marks on the outside walls and the frying pam was even black on the bottom and that black crap was transferring to my Induction hob glass. Everyone I showed that pan too told be to bin it but I scrubbed at it for hours with a Brillo pad and Pink stuff and cleaned 99.999% of it off and it took hours. So my family can't cook with the proper heat on gas and on Induction I don't have to worry about them wrecking my pans.

Can't see myself ever going back to gas.
 
I agree with most of the benefits of induction but I do miss the wrap around heat of gas hob. In fact I'm looking to get a gas burner specifically for when I want it. You can't make a good stirfry on induction in my experience and the same goes for a BIR curry I also generally preferred my gas frying. But induction is clean and it's fast and you do get a large amount of usuable kitchen space back.
 
Following this thread. Just moved and I have a standalone 60cm cooker with electric hob. Thinking about putting in a 90cm range with gas, but could be swayed to induction. However you seem to have to spend so much more I'm struggling to see the benefits. It's really not hard cleaning a gas hob!

For example, you'd have to spend £500 more to get an induction. It can't be worth it!

Induction, £1427 https://ao.com/product/444411822-belling-farmhouse-90ei-electric-range-cooker-grey-103356-15.aspx
Gas, £939
ao.com

Belling Farmhouse 90DF 90cm Dual Fuel Range Cooker with Gas Hob - Black - A/A Rated

This 444411820_BK Belling dual fuel range cooker has 3 cavities, 5 burners, an AirFry function, and Elevated Pansure Supports.
ao.com ao.com
 
although I have a belling oven, I'm happy with , for a £500 induction premium I'd need to be very confident it was a latest technology hob
(~20 levels, no pulsing, low noise ..) implementation like bosch's - year of release of products says a lot (like ev technology),
even sounds like they are cashing in on the induction zeitgeist there.

(make sure the belling has multiple convection ovens )
 
For me I still prefer cooking on gas. Its just nicer, for me. Touch controls on induction are annoying as well. But the cleaning part is undoubtedly much better.
 
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I’ve had both, and if I was to refit my kitchen now I would 100% go induction.

Cleaner, safer, less polluting, more efficient.
 
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