Any of you guys have induction hobs? Is it fixed to the work top or not?

Wasn't sealed down in my last place, had the gap and yes it does fill with crud.

Just used to lift it up and give it a wipe when it got bad...

made it far easier for the bloke who came to fix our oven to do so as well as the hob had to be lifted out in order to unscrew it from its fixings...
 
manic_man said:
Wasn't sealed down in my last place, had the gap and yes it does fill with crud.

Just used to lift it up and give it a wipe when it got bad...

made it far easier for the bloke who came to fix our oven to do so as well as the hob had to be lifted out in order to unscrew it from its fixings...
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Don't understand why there isn't a rubber seal around the very underside of the glass top. So this is squashed onto the work top. That would prevent most stuff from going under the lip!?
 
There was a foam seal it sat on, but then about 1cm between the edge of the glass and the seal itself.

Dunno, having lived in 3 or 4 "modern" apartments now, I'm beginning to see a pattern of form over function in most of their fixings :)

New place is the worst.. whoever thought those floating bowl style sinks were a good idea was quite frankly, wrong.
 
naffa said:
You obviously haven't heard of induction before, have you? ;)

Without turning this into an induction vs gas debate (because there isn't one to be had), induction heats up whatever it is you're cooking much quicker than gas.
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But it also requires a perfectly flat bottomed pan (they rarely ever stay that way for long) and doesn't heat up the sides of things like a ok anywhere near as well.


Gas hobs electric grill + oven ***, and maybe one of those electric hotplate things in the middle for doing gravy an the likes.
 
Tefal said:
But it also requires a perfectly flat bottomed pan (they rarely ever stay that way for long) and doesn't heat up the sides of things like a ok anywhere near as well.
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Having used the induction hob a few times, I believe I'm a convert to it from gas.
a) It seems more immediate.
b) It seems more accurate. eg: I know now to keep water simmering just right, set it to "7". I think it even detects if something boils over and automatically lowers the temp (I think).

It's also suppose to be more energy/cost efficient too.
 
naffa said:
I was told by a rep that tried to sell us one (just after we'd just bought another 47KW gas range :o) that a gas hob is ~50% efficient, whilst the induction hob is ~90% efficient.
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I think those figures may be a little off. Even so, electricity is more than 200% the price of gas :p
 
Aod said:
I think those figures may be a little off. Even so, electricity is more than 200% the price of gas :p
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Ummm... And bananas are longer than apples...

Surely you need to rationalise units of consumption for comparative jobs and then take price into consideration per unit, rather than just comparing prices? :)
 
GF's parents have one in their holiday home in France, it sits proud on a rubber grommit and says it shouldn't be fixed to the surface in the instructions.
 
Noticed the hob (glass) surface is already getting scratchy smears on it where the bottom of the saucepans are scraping the glass!

Seems a bit bad :(
 
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