Apr 14th 2015

The Great Debate: Gas or Induction?

So you’re thinking about your new dream kitchen, but there’s one question keeping you awake at night “Gas or Induction?”  Here at Karl Benz we want everything in your kitchen to be perfectly tailored to you. So when it comes to chosing a hob it's important to decide which kind will suit your needs best. 

 

Although Induction hobs have been around since the 70s and were first introduced to the domestic market in 1987, it is only recently they have developed into a serious contender for the more traditional gas hob. Sales of electric hobs have surpassed those of gas for the first time ever, and this is largely due to the technology of Induction.

How does Induction work?

Induction hobs use electromagnetism to create a magnetic field between the pan and a copper coil magnet, which is situated below the glass top. Electricity passes through the coil to the pan, creating electromagnetic energy, which releases heat. This means that only the pan gets hot and not the actual hob itself.

With prices of gas still soaring at an alarming rate, alternative options are being touted by domestic appliance users in an attempt to reduce their utility bills and promote a more environmentally friendly attitude in a bid to save the planet.

 


 

Gas Cooking:

Pros

- Probably still the most popular fuel choice for a hob, popular with professional chefs

- Responsive gas burners, easy to control and give instant heat that can be turned up or down

- A heat source that can be seen in the form of a flame that can help you to find that perfect simmer

- Any style of cookware can be used, especially good for Asian style cooking using a wok

- Cast iron pan supports provide a more traditional look

- Newer designs use stylish ceramic glass surfaces that are easy to clean but still require the pan supports to be removed

Cons

- Gas hobs are only 55% efficient in comparison to 90% efficiency with Induction hobs

- Gas hobs pose the (although very small) threat of a potential gas leak, which is the leading cause of residential fires.

- Gas hobs require a connection to a gas line, if you don’t already have this it can be costly to install and may require additional work to the room

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Induction Cooking:

Pros

- The fastest growing hob choice of the moment

- Fast, responsive and controllable

- Easy to clean as the cooking surface is flat and smooth, spillages will not stick to the hob because the surrounding surfaces do not get hot enough to make spilled food burn or stick

- Energy efficient - The hob stays cool, instead it is the pan that gets hot which in turn heats the food, meaning improved thermal efficiency as only the precise amount of energy is being used

- Improved safety – no naked flame, the hob can be ‘locked’ to prevent children turning on the heating zones and as only the pan is heated you can touch the adjacent surface without burning yourself

- Suitable for a contemporary look due to the sleek glass surface, available both recessed and framed

Cons

- Only ferrous metal (iron based) pans can be used on induction hobs for the magnetic field to be created. You can test your pans at home using a magnet, if it sticks, they will work!

- Induction hobs usually have glass ceramic tops, that although are treated to meet product safety standards, can still be damaged by sufficient impact. The surface can also become scratched from sliding pans across the cooking surface

- A small amount of noise is generated by an internal cooling fan

- Currently Induction hobs do tend to be more expensive than gas and require an electrician to install one in your home. However, some argue that the cost is balanced out in the long term by the savings on your energy bill to run it

 

If you're still unsure feel free to visit our showroom on Napier Street, where one of our team can talk you through a demonstration of each and the options available to you.

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