New house, new cooker, gas or induction?

PapaLazaru

PapaLazaru

PapaLazaru

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Right chaps, myself and the family are moving to our new house soon. Missus made a bit of an error as she sold out cooker to our buyer, then found out our vendor is taking theirs with them. Good thing is that I now get to choose a new cooker.

Our current house has a ceramic hob which I have been trying to get used to since I moved in, but I find that it is far less controllable than gas, which is to be expected.

Now I am a modern man and I like things to look tidy. I quite fancy an induction cooker due to them looking good, being much easier to control, and being far easier to clean. I have also realsied that none of my pans will work with one, but then that is anither excuse to get some nice new Circulon pans.

Or do I just go with what any half decent cook will say and go with gas?

Has anyone got an induction hob who has previously used gas? How do you find it?
 
I've just bought an induction hob. It should arrive next week.

The choice was easy for me as gas wasn't an option as I would need to get it routed to the other side of the kitchen. I didn't fancy the extra cost of doing this.
 
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We have a Smeg dual fuel at the chalet and at mum's place and they are good. Oven for me, I'd get another, as I never find ovens big enough ha

I'd go gas and fan assisted elec oven though, personally.
 
I've used both in my time as a chef. I love induction. Efficient, safe and more powerful than gas. As I've said in another thread, you need to get good pans though (although that's the same with gas), as you wont get the full benefit of the cooking surface with cheap crap.

It's like putting 1Gb of RAM in a PC with an i7 and a GTX 680.

As for oven, can your budget stretch to this? :D
 
Illgresi said:
I've used both in my time as a chef. I love induction. Efficient, safe and more powerful than gas. As I've said in another thread, you need to get good pans though (although that's the same with gas), as you wont get the full benefit of the cooking surface with cheap crap.
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Thanks for the advice, I was hoping someone had used both in a professional capacity. I have used indcution myself once, which was on a professional cookery course. I was pretty impressed with them, especially how sensitive and adjustable they are compared to normal electric / ceramic. I am aware my pans will all have to go. Seem these which I will get if I take the plunge - http://www.argos.co.uk/static/Product/partNumber/8432728.htm

Still hunting for a decent free standing cooker which will nt break the bank. Still think the belling I linked to in my previous post is good value.
 
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Nobrainer, Gas hob..you can cook anything with it and so controllable.

If purely European foods, then it is not important.
 
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I still haven't tried an induction hob, but I love the idea and I think they would be great. They aren't like electric/ceramic. However they are still stepped levels, the cheaper ones have very few steps. The expensive ones can have 40+ steps. So without trying them I think it would be if on a budget gas still wins, if money is no object induction. But as I say I haven't played with one. Just looked at the specs.


PapaLazaru said:
Getting this one in fact - http://www.johnlewis.com/stoves-sterling-600df-dual-fuel-cooker-stainless-steel/p231391430
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Still not big enough, but you could have two for the price on one induction.

Would love a hob, I could fit my two big pans on and three normal sized ones, and off course a one of this grill/griddles that go by the side.
 
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Induction is thermostically controlled, ie it cant 'overheat' , as a result a bit limited in the type of cooking if you want to do it properly.

Oven is less important though gas is more 'organic'. I use electric from a practical point as do most. Ovens are 'thermosticall' controlled anyway...ie. to maintain a specific temp.
 
monkeys said:
Induction is thermostically controlled, ie it cant 'overheat' , as a result a bit limited in the type of cooking if you want to do it properly.

Oven is less important though gas is more 'organic'. I use electric from a practical point as do most. Ovens are 'thermosticall' controlled anyway...ie. to maintain a specific temp.
Click to expand...

How does and induction hob limit you?
 
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