Imagine that you simply must have the stylish good looks of a ceramic hob, but you love the precise controllability and instant response that you get when cooking with gas. The solution is easy - you choose an induction hob.
Here’s how it works
Induction is fast! It powers up instantly and switches off immediately, making it controllable like gas. Yet, just like ceramic, it has a smooth, flat, easy-clean surface and space-age styling. So you get the best of both worlds.
Induction brings precision control to your cooking and makes it easier for you to achieve perfect results every time. Because the base of the pan is heated evenly, so are its contents and that means no more hot spots. What used to be tricky now becomes straight forward.
Soups and sauces, stews and casseroles can simmer away gently without the likelihood of them sticking to the pan. Induction also gives your kitchen a better look.
Because only that part of the hob which is in direct contact with the base of the pan ever heats up, the surrounding area always stays relatively cool. This makes induction cooking incredibly safe.
So, if you spill anything while cooking it will not bake or burn onto the surrounding surface. It’s safe to just wipe off there and then, making it so easy to keep your hob looking beautiful without the need for abrasive chemical cleaners.
Induction heating creates a magnetic field below the ceramic surface which transfers energy as heat to the pan above. If you switch on the cooking zone without a pan on top, nothing will happen. This is because the magnetic field is not complete until you place an iron-based pan on top - pans should be enamelled steel, cast iron or magnetic stainless steel. Just as the pan completes the circuit, it automatically breaks the circuit when you remove it from the cooking zone. The power switches off and the area cools rapidly, making induction the safest and most energy-efficient way to cook.