I have always cooked with gas and have now installed a Neff induction hob, partly because I think they are safer for old people and marvellously easy to clean. I am very disappointed with my induction hob. My main problem is that it never cooks evenly through all sizes of pan. If the pan is larger than the 'ring' it cooks just in the area of the ring. It is hopeless with a wok. Do you and Delia favour them over normal electric rings? I have experimented with various dishes. Omelettes are coloured where they touch the base very unevenly. It is difficult to control the heat when using an extremely good heavy iron wok. I find using my Le Cruise pans more successful than the saucepans designed for induction hobs. Now in my 80s I have had many years of culinary experience. I have watched 'how to' presentations on line and they do not appear to have the problems I have.
I think the main problem is that the rings are too small for the bases of the pans.
I look forward to your reply.
ANN
Previously Home Economist and Cordon Bleu teacher.
Dear Ann,
I have seen induction hobs being used in demonstrations in the past and they always seem wonderful, and our chef Alex Mackay at the Food and Wine Workshops gets on with them really well at home and also when he does his cookery demonstrations in Norwich.
However, when we replaced our standard electric hob with an induction hob at Delia’s we didn’t do so well so we do sympathise.
They are a bit like marmite! They suit some users and others don’t get on with them at all.
I did learn from the demonstrations that I have seen that they do not work so efficiently if the pan is too small for the ring and that it is advisable to match the pans bases to the size of the burner.
Another issue that we have is that we still use so many of Delia’s old and new aluminium pans for steaming, preserving, sauces and omelettes and obviously we couldn’t us them without using a converter and they are quite messy and very inefficient.
Generally, I would say that induction hobs work really well for people who are starting up for the first time. People who are investing in the hob and the pans that go with it.
Your point about the size of the zones and therefore the size of the bases to the compatible pans is very important and hopefully your post will help raise awareness of this and it as it will help those thinking about which hob to buy to make a decision on what’s best for them.
In the end we replaced our induction hob for a standard electric ceramic hob (neither of us have gas where we live).
Best wishes
Lindsey