Induction Hobs

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wndsr

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10 Jun 2013
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Looking for some information on Induction Hobs.... I've tried googling my exact make and model of induction hob but can't seem to find anything specific.

I have a Siemens induction hob in the flat I've just moved to and I'm keen to understand how energy efficient it is, or more broadly how energy efficient induction is as a whole.

The hob definitely looks pretty smart as its just one big glass plate, but don't want to be stung by energy bills.

Cheers
 
Nothing to worry about, I've got an induction and not noticed anything different with my energy usage

From wiki

An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking power similar to gas burners. Other cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient; induction heating directly heats the pot. Because the induction effect does not directly heat the air around the vessel, induction cooking results in further energy efficiencies. Cooling air is blown through the electronics beneath the surface but is only slightly warm.

According to the U.S. Department of Energy, the efficiency of energy transfer for an induction cooker is 84%, versus 74% for a smooth-top non-induction electrical unit, for an approximate 12% saving in energy for the same amount of heat transfer.[5] Energy transfer efficiency tests, however, are steady-state, and do not take into account the energy wasted in heating up the hot-plate, ceramic top, or element of a conventional cooker initially before full heat transfer can begin.[citation needed] This energy is left behind when the cooking utensil is removed, and lost during cooling. This loss, and energy similarly lost in heating up the utensil, is likely to be very significant when heating up small amounts of food in a short time, and for maximum efficiency it is important to use the optimum size and shape of pan (tall pans can waste heat through the sides)
Click to expand...

I think induction hobs are brilliant and would always have one now, the main thing to remember though is that aluminium or copper bottomed pans won't work on them, it has to be a ferromagnetic based pan.
 
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I'm a Siemens Flex-Induction Hob user as well. I just had one fitted when I had my new kitchen installed. I enjoy cooking and I'm really happy with it.
It's super quick to heat, really easy to keep clean and the flex induction zone I have on my model is brilliant - I've got a griddle plate and cooking steaks on it is great!

I've not noticed any rise at all in my electricity bills since switching to induction from gas. Induction is far more energy efficient than a standard electric hob, even some gas hobs as well.
 
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Prefer gas hobs. Although at the moment I have a crappy electric hob but that will change when/if I get a new kitchen in.
 
Thanks for the responses all. I picked up four Schulte Ufer pans off eBay for £55. They arrived today and seem fantastic quality. I tried heating up a pan of cold water and it was nearly boiling really quickly.

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