I religously stood by gas for years, but I bought a cheap IKEA portable hob whilst I was refitting a kitchen at home. I was hooked. I subsequently bought another portable one but a commercial quality. The benefits are that it is super fast in heating, it only heats the pan, no other hot surface (glass may get warm but not hot.) Apart from safety this makes it incredicbly easy to clean afterwards as there is no baked on fat . I have even put paper towels on top of the hob and put the pans on these and cooked ! So any splashes get soaked into the paper towels. You could do not do that with gas or electric ! They are also a lot easier to install - no gas pipes, no heavy electric cable. And cheaper to run. You can get good quality portable single or two ring induction hobs which are great for small flats where worktop space is at a premium - you can store it away when not using it.
Thank you for the EMF and Safety article links, very informative! I’m using an inexpensive portable hob until I can get the proper electrical placed and switch out my gas stove. I look forward to having the faster on/off heat cycling that the full-sized induction cooktops produce, for more steady temps than the non-commercial portable can offer.
Georgina, I didn't know of your channel. Your Dad is an absolute legend and his advice has been incredibly helpful in refurbishing our house. I see that you have inherited your Dad's innate ability to present and explain practical topics. A great video; well done. You have a new subscriber :)
I installed a Panasonic induction hob in my last home and I have to say, when I moved in to my new-build with a gas hob thrown in, I really missed it! They're faster, cleaner, far easier to clean and they just look sleek. It's like a magnetic attraction! 😁🙄
It’s 2022 already I’m just watching your video. For me it would be interesting to compare not just time but other factors . My portable induction stove sounds a lot after using the iron cast pan because it’s heavy . The flame is easy to regulate with a gas stove but needs cleaning . I can’t use all my kitchen stuff with the induction one so what ? Throw the non induction pots and pans if I decide to buy a bigger induction ? I have a portable grill artifact that works with the hot air on the gas stoves but now I’m not able to use it anymore I can’t decide whether I should throw all to the trash and buy a big induction now that I’m remodeling the kitchen or a gas stove and spend s life cleaning
We live in an ocean of electromagnetic energy. Nobody has any basis whatsoever to complain or argue that induction cooking in any way shape or form is bad for humans. Earth and mother nature literally is a huge induction cooker, just set on low. :D
I was a die hard gas hob fan even up to the point when I was refurbing my kitchen and had installed all the wiring but in the end bought a top of the range Siemens which is absolutely superb. It's blisteringly fast amongst other things and we even ditched the electric kettle as a stove top one is even quicker. One thing I'd recommend though is to research your pans. Personally, I think the tri ply ones are the best and worth investing in as they don't have the hefty solid ferrous base which takes longer to heat. Great video.
Thanks Paul - good tip on the pans - I would love to get rid of our kettle so maybe that's the answer. The only issue I've discovered recently is our pans don't heat well if there's any moisture on the bottom - do you find that an issue too?
@@GeorginaBisbyDIY I can't say that I've had an issue with that except that if you do get moisture between the pan and the hob it can make the pan sort of jump around a bit as the water heats up and expands. The tri ply pans are really smooth on the base, just like a non induction pan so I don't know whether or not that makes a difference. The tri ply pans can be incredibly expensive especially the Le Creuset ones so we bought the pro cook elite and they're excellent. Really pleased with them. Good quality at a much lower price.
@@GeorginaBisbyDIY Yes, they are probably pricier than standard pans but it may be worth investing say in one that you'd use a lot. For us that would be the saute pan. Then you'd be able to make a comparison and see whether or not they're worth the extra.
Georgina Bisby - DO MORE AT HOME . Hi Georgina, have you heard about SaladMaster? They do a tri-ply, cooks faster than other cookwares and claims retains on average 93% of nutrients, cook veggies with no water and cook with no oil too (can even fry with no oil). I can do a virtual presentation for you if you like :)
Important factor to consider before buying an induction stove: burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter: the central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
Well I have kids going in and out the kitchen area. And the pots and pans tend to fall slightly every now and then due to it being a gas stove. So for me, its safety rather than performance. Induction for me
We had induction but looking to change to gas . We loved induction but it’s unreliable. Error messages are not uncommon and after 2 years 2 cooking zone died . It’s of good brand but still . On saying that is it possible for you to compare deep frying. I think gas will be better?
Feel your pain mate. I made the mistake of going from gas to induction and what a mistake. I have to constantly reset my hob at the spur to keep it working. Can't cook stir fry's, steak no chance. Total junk in my eyes.
I prefer gas but my induction is not flashy and new like that . Unfortunately my induction would go on and off to simulate less than 300w of heat. What's the lowest continuous heat the new ones can do? I think a 10kw ring gas burner is essential for wok cooking and searing in cast iron..induction can't go that high yet afaik even though I believe some electric showers now are 60 amps at 240v or whatever so maybe this is possible. Would help avoid breathing combustion products too
@@a133m210 Luckily I tested induction with an inexpensive external induction plate, and got the same experience, large steps like in a microwave, with on-off regulation. Is there any cooktops with continuous(step-less) regulation?
@@a133m210 Yes, the new induction ranges (I have the whole range, not just a cooktop) can easily cook like a wok. Today you can purchase a flat bottom wok pan and it works beautifully OR you can use a large flat bottom pan with straight sides. The better your cookware, the more steel/iron it has in it, the faster and more even you will be able to cook using induction! Search on UA-cam for induction cooking with a wok and you should find lots of videos.
I bought a top plate style single induction heater. Have gas, and I love the speed and control of heat. In my mind the very best for cooking speed and final results. Mine is standard four burner with a warming oval in the center( which is useless while using other burners). Some meals I needed another burner to cook another dish! Example of a meal this is needed is surf and turf meals. I usually stream seafood, so on the gas I'll have a large 12" cast iron to cook steaks, an 8" pan for mushrooms and another pot for steaming veggies. The problem is room with all the pots and pans on the gas range. Hence the induction plate! Streaming the seafood. It does fairly well as an heating plate( to keep food warm). For the sale price of 65$ cdn. It was worth the price.
Two questions.....although induction is quicker which is the cheapest to cook by gas or induction?. Secondly to prevent an induction hob scratching can a sheet of kitchen roll be used placed between the glass top and the bottom of the pan?
Difficult to say - gas is cheaper per se but induction is so much more efficient it may even out overall. I'm not sure on the paper towel front - it's not something I would try - we have just got into the habit of being careful with ours.
It’s not the noise of the coil. It’s the vibration noise of the metal which only happens when the cold metal rapidly heats and disappears when the metal becomes warm
@@GeorginaBisbyDIYusing a £100 plug in induction hob as going through an extension as well, our Gas Hob went away 4 months ago. Our pre-existing 2x cast iron pans and 5x cast iron saucepans do not make any noise on this plug-in Hob. A recently picked up £20 IKEA 15cm composite metal saucepan makes a terrible noise on the plug in induction hob and won't be going anywhere near our 32AMP £1,300 Bosch induction hob once the extension is complete! Great video :)
Hi so do I need to change the curry pans coming from an Asian family if my flat is only electric hob . My husband is not convinced by the hob and thinks we need to change it
Hi, In Indian cooking we cook few breads(phulkas) directly on flame, so can we cook them directly?? N also, can earthen pots n ceramic pots n stone cookware be used on this for cooking?! Ty in advance 😌
There's no flame so I guess not unfortunately. On the cookwear front some stonewear such as Le Creuset actually has a hidden iron pan so it would work. You can also get induction convertors for other pans.
@@itstatianak yes. People assume fancy technology uses lots of energy when it doesn't. An induction stove uses far less energy because it directly heats the pan, not the hob or the air around it
hi interesting review, weve heard of problems with smeg ovens going into lockout, have you seen this ? we were thinking of getting the 90cm range with induction top and two ovens
Right away I can see that the induction pan will retain more heat by design. You even acknowledged it later in the cooking segment. This test could and probably should have been done with the same pan. If time to heat is your only consideration, that's one thing, but what about energy consumption and running costs. At the time of commenting, the UK energy prices are out of hand, and electricity is 3x the kwh rate of gas. I would hazard a guess that gas wins out when you consider all the factors.
Undecided on induction hobs... without doubt far superior to a normal electric/ceramic hob.. but not quite as good as gas for stir-fry. However, take into consideration how often you stir-fry... if you stir-fry regularly you will already know gas is best.. for general western domestic cooking an induction hob is awesome! *you have to be a bit of a fukwit to scratch one of these.. I'm a clumsy 6ft boozer and mine's doing fine ** for some reason the built-in hobs don't perform as well and are harder to use than the '2-ring portable' ones... manufacturers coining in on designer kitchens?
That's interesting - I've not tried the portable ones. I agree about stir frys - if that's someone's main method of cooking induction probably isn't for them. Induction is better than I expected in some ways though - I find cooking white sauce much easier on this because you can adjust the temperature so quickly.
Though interestingly, induction is very popular in China, where they stir fry a lot and you can get induction stoves specially designed for stir frying
I install a lot of induction hobs for older people. They don't burn themselves if they unfortunately collapse and fall on top of it. Perhaps your Dad would like one but keep Robin away, you know what kids are like.
They are about 10 mm thicker than normal hobs so kitchen cabinets may have to be relieved to accommodate the extra depth if you are upgrading. A thin metal sheet below the hob is also recommended because in some instances cutlery stored below the hobs can become hot due to the induction process.
The Germans make the best machines and anyone wanting to upgrade should check the rating, only a few can be plugged into a 13amp outlet, most will need a dedicated circuit.
I AM A HATER. Though, I agree on it’s technological advancement. cooking is even, safer, and faster. On the other hand when it come to dynamic cooking and soul gas or brick is undefeated. They are two separate beasts. It is more expensive because of all the components needed to make this work (and because production is much lower than electric). I don’t know. Cleaning those stains, watching the blue flames, suffering in that stuffy kitchen is what it was all about. This may be nonsense to those that just want to make a meal, but it means a lot to me.
I know what you mean! There is something satisfying about the intensity of a gas flame 🔥and if cooking is your passion I'm sure you feel this even more strongly!
You don't hate them more than me i can assure you! Fitted one in our new kitchen and as soon as i can get the money to put gas back in the stupid thing is going on the skip. Total rubbish. Gas all the way if you are a keen home cook.
@@grassytramtracks Where do i start. First of all, and no offence, i don't understand the acid test on how quick induction boils water. It's like saying one car is better than another car because it gets from 0-60 a nano second faster. It's irrelevant. And again, no offence, what's the time saving on cooking a pancake from gas to induction. As i said in my pervious comment, wok cooking is my favourite. And on induction, it's impossible. Lift the wok off the hob, you've no contact with the heat, and my induction hob shuts down. I have to turn it off and on on the spur to reboot the bloody thing. With wok cooking you need screaming heat the whole time. It's hopeless. Second. Cooking for lots of people, no chance. I can have one ring full pelt, and at best another on half which does nothing much at all. Put 3 hobs on, again, hob shuts down. And the heat seems to be at the top end if you know what i mean. 1-6 is useless and the heat between 8 and 9 needs much more range. 9 is hot but 8 isn't hot enough. And this may sound stupid but i can't see what the hob is doing. I'm a keen home cook and before we had a huge pro gas range and i judged the heat by physically looking at the size of the flame. And god forbid have a splash on the controls, and again, hob shuts down. And when wok cooking you get splashes, it's the way it is. Perhaps i have a dud i don't know but as soon as i get the money together am going to reinstate the gas line and go back to gas.
Georgina Bisby I thought so, I reckon there is an issue there with the connection from the mic itself. You can fix in post by copying the left audio to the right or setting up a mono channel. Depends on how you’re editing. Try editing with headphones on it will help loads with mixing the audio sides of things.
Love my induction hob, normally boils water in about 60 seconds. Can be frustrating with getting pans. Definitely recommend the induction. Mines made by Cooke and Lewis and my oven is and touch screen AEG love them both. 😊 Also love pan cakes 😋
Actually there are 2 reasons that the heat will not transfer to her jewelry 1) induction heat works on the principal of magnetic energy being transferred straight to the pot ( or ferric metals) , So unless she is wearing a stainless steel or cast iron jewelry there will be no heat transfer to gold or silver jewelry 2 there is actually a safety feature on all induction burners, regardless of brand... the burner will not transfer heat unless the burner surface is covered at least 75-80% by a ferric metal The simple test to know if your pot is made with ferric metal is to turn your pot inside down and put a magnet on the bottom. If the magnet sticks it is ferric, if it does not the the metal is non-ferric
Induction is generally capable of faster more precise temperature control with the capability of higher heat output. The only major advantages of gas at the moment are that gas burners are better suited to round bottom pans, and in some places gas prices are low enough compared to the cost of electricity for the operating costs to be a bit lower.
They scratch, it's as simple as that. Unavoidable. Buy a new car with shiny tyres, one day you'll get mud on them. Strange analogy but it's the best i could come up with! It's a fact.
Induction breaks down , gas doesn't . Induction requires special pots , gas doesn't , if yiur elec goes of so does your induction . Radiation levels? . Some things u can't cook with induction ie I Dian chapati etc . We tried and than bought best of both worlds with a gas induction hybrid
Well my induction doesn't break down and most pots you buy now are induction and investing in good pots and pans that will last a life time is worth every penny, even if they are expensive
Me - just switched to gas. Why? It’s simple and fast. My induction cooktop was fussy, the controls were hard to read as they are just patterned into the glass. We have solar, and the electric stove couldn’t be connected to the system, so it was expensive to run. Every now an then there were unexplained error messages which the repairman couldn’t fix. We had to turn it off at the power board to re-set and that didn’t always work right away. We now have the stove connected to two 9kg bottles outside, which we can change over ourselves, so there’s no annual gas fee to the company. I did forget that saucepan handles get hotter with the gas, but that was the only re-learning curve I had. I’ll never go back to an electric stove of any kind.
I've wasted some money in my life. House's, cars, and wive's! By all intents and purposes i should be a rich man. But the single biggest waste of money buying the single most useless item in my whole 56 years, is my induction hob. Absolute pile of crap. So what it boils water fast and it's easy to clean. Try doing a stir fry or cooking a steak. No chance. Hopeless. You just CANNOT get the damn things hot enough. Lift the WOK off to toss the food and you've lost contact with the heat and my hob shuts down and have to restart the bloody thing. Here's what it boils down to (pardon the pun), if you enjoy cooking and you enjoy your food, stick with gas, if you like boiling water fast and something that's easy to clean, get one of these poxy things. Junk.
For tips & tricks to get the most out of your induction hob see:
ua-cam.com/video/lYLhVpIfnn0/v-deo.html
I religously stood by gas for years, but I bought a cheap IKEA portable hob whilst I was refitting a kitchen at home. I was hooked. I subsequently bought another portable one but a commercial quality. The benefits are that it is super fast in heating, it only heats the pan, no other hot surface (glass may get warm but not hot.) Apart from safety this makes it incredicbly easy to clean afterwards as there is no baked on fat . I have even put paper towels on top of the hob and put the pans on these and cooked ! So any splashes get soaked into the paper towels. You could do not do that with gas or electric ! They are also a lot easier to install - no gas pipes, no heavy electric cable. And cheaper to run. You can get good quality portable single or two ring induction hobs which are great for small flats where worktop space is at a premium - you can store it away when not using it.
Thank you for the EMF and Safety article links, very informative! I’m using an inexpensive portable hob until I can get the proper electrical placed and switch out my gas stove. I look forward to having the faster on/off heat cycling that the full-sized induction cooktops produce, for more steady temps than the non-commercial portable can offer.
Georgina, I didn't know of your channel. Your Dad is an absolute legend and his advice has been incredibly helpful in refurbishing our house. I see that you have inherited your Dad's innate ability to present and explain practical topics. A great video; well done. You have a new subscriber :)
Kind words - thank you 😊
@@GeorginaBisbyDIY my pleasure. My wife also likes the look of your channel and will be subscribing too. All the best to you and your family :)
Does the electricity bill charges will be more as compare to the gas bill charges ?
I installed a Panasonic induction hob in my last home and I have to say, when I moved in to my new-build with a gas hob thrown in, I really missed it! They're faster, cleaner, far easier to clean and they just look sleek. It's like a magnetic attraction! 😁🙄
you can use a Teflon baking sheet if you were scared about scratching your surface... works Great!!!!
Thanks for the tip - I'll have a look into it 😀
Or just a paper towel.
It’s 2022 already I’m just watching your video. For me it would be interesting to compare not just time but other factors . My portable induction stove sounds a lot after using the iron cast pan because it’s heavy . The flame is easy to regulate with a gas stove but needs cleaning . I can’t use all my kitchen stuff with the induction one so what ? Throw the non induction pots and pans if I decide to buy a bigger induction ? I have a portable grill artifact that works with the hot air on the gas stoves but now I’m not able to use it anymore I can’t decide whether I should throw all to the trash and buy a big induction now that I’m remodeling the kitchen or a gas stove and spend s life cleaning
We live in an ocean of electromagnetic energy. Nobody has any basis whatsoever to complain or argue that induction cooking in any way shape or form is bad for humans. Earth and mother nature literally is a huge induction cooker, just set on low. :D
A lamp produces more electromagnetic energy
I was a die hard gas hob fan even up to the point when I was refurbing my kitchen and had installed all the wiring but in the end bought a top of the range Siemens which is absolutely superb. It's blisteringly fast amongst other things and we even ditched the electric kettle as a stove top one is even quicker. One thing I'd recommend though is to research your pans. Personally, I think the tri ply ones are the best and worth investing in as they don't have the hefty solid ferrous base which takes longer to heat. Great video.
Thanks Paul - good tip on the pans - I would love to get rid of our kettle so maybe that's the answer. The only issue I've discovered recently is our pans don't heat well if there's any moisture on the bottom - do you find that an issue too?
@@GeorginaBisbyDIY I can't say that I've had an issue with that except that if you do get moisture between the pan and the hob it can make the pan sort of jump around a bit as the water heats up and expands. The tri ply pans are really smooth on the base, just like a non induction pan so I don't know whether or not that makes a difference. The tri ply pans can be incredibly expensive especially the Le Creuset ones so we bought the pro cook elite and they're excellent. Really pleased with them. Good quality at a much lower price.
Thanks Paul. Just checked - they are expensive aren't they! Still I'm intrigued to try the difference.
@@GeorginaBisbyDIY Yes, they are probably pricier than standard pans but it may be worth investing say in one that you'd use a lot. For us that would be the saute pan. Then you'd be able to make a comparison and see whether or not they're worth the extra.
Georgina Bisby - DO MORE AT HOME . Hi Georgina, have you heard about SaladMaster? They do a tri-ply, cooks faster than other cookwares and claims retains on average 93% of nutrients, cook veggies with no water and cook with no oil too (can even fry with no oil). I can do a virtual presentation for you if you like :)
Great vid thanx! Yes of using gas i wanted to understand more and this defo told me! By the way ? Love that saucepan what make is it please?
My right ear feels lonely.
Comment of the day!
Had to watch the video twice and swapped earphones from left to right.
@@Jonas_Aa Great idea. Gives me a reason to do the same and watch twice. I might go 4 times for double the balance.
I've got something to put in there.
@@ChipZilla69 so it is small. Now we know.
Have always had my eye on them... very informative, will use in our renovation
Thanks - good luck with your renovations 😊
Great video, thank you. Out of interest which company did your work tops?
Thanks 😊 We used worktop express but Zenith is the worktop make.
Important factor to consider before buying an induction stove: burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter: the central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
Well I have kids going in and out the kitchen area. And the pots and pans tend to fall slightly every now and then due to it being a gas stove. So for me, its safety rather than performance. Induction for me
I haven’t used my gas range since I bought two induction burners. Induction is the way to go and it’s the most eco-friendly.
Definitely - there's no going back 👍
That would depend on how your local electricity is produced. If its coal its not eco friendly...
only ~1/3 of electricityon average is fron actualy eco-friendly source.
@@RainCity3rd are you greek?
@@TheGnosisHunter nope
We had induction but looking to change to gas . We loved induction but it’s unreliable. Error messages are not uncommon and after 2 years 2 cooking zone died . It’s of good brand but still . On saying that is it possible for you to compare deep frying. I think gas will be better?
That's interesting - I guess there's greater capacity for induction to go wrong. I'm not big on deep frying but would be interested to know too.
Good point, Caribbean classic dishes are deep-fried
Feel your pain mate. I made the mistake of going from gas to induction and what a mistake. I have to constantly reset my hob at the spur to keep it working. Can't cook stir fry's, steak no chance. Total junk in my eyes.
Induction works perfectly for deep frying
Well I've not had anything like this so I think you just got a rubbish one
I can’t decide between the two so will be having both😆 one ring will be gas and the other 4 will be induction. Best of both worlds!x
I nearly did the same - I'm so indecisive! Always choose induction now though 😊
I prefer gas but my induction is not flashy and new like that . Unfortunately my induction would go on and off to simulate less than 300w of heat. What's the lowest continuous heat the new ones can do? I think a 10kw ring gas burner is essential for wok cooking and searing in cast iron..induction can't go that high yet afaik even though I believe some electric showers now are 60 amps at 240v or whatever so maybe this is possible. Would help avoid breathing combustion products too
@@a133m210 Luckily I tested induction with an inexpensive external induction plate, and got the same experience, large steps like in a microwave, with on-off regulation.
Is there any cooktops with continuous(step-less) regulation?
Anders Doverud well I was talking about three years or more ago..I also want to know if these are available now? Maybe so
@@a133m210 Yes, the new induction ranges (I have the whole range, not just a cooktop) can easily cook like a wok. Today you can purchase a flat bottom wok pan and it works beautifully OR you can use a large flat bottom pan with straight sides. The better your cookware, the more steel/iron it has in it, the faster and more even you will be able to cook using induction! Search on UA-cam for induction cooking with a wok and you should find lots of videos.
I bought a top plate style single induction heater. Have gas, and I love the speed and control of heat. In my mind the very best for cooking speed and final results. Mine is standard four burner with a warming oval in the center( which is useless while using other burners). Some meals I needed another burner to cook another dish! Example of a meal this is needed is surf and turf meals. I usually stream seafood, so on the gas I'll have a large 12" cast iron to cook steaks, an 8" pan for mushrooms and another pot for steaming veggies. The problem is room with all the pots and pans on the gas range. Hence the induction plate! Streaming the seafood. It does fairly well as an heating plate( to keep food warm). For the sale price of 65$ cdn. It was worth the price.
It sounds like you have a good set up and are a very proficient cook! In my dream kitchen I would have both too.
Why would you cook a “Surf and Turf” meal- is that even a meal ?
I would prefer the browner pancakes. Thanks for sharing
Did you mention that induction cookers are the easiest to clean and the base of the pans do not stain (aside from being caused by spillovers)?
Can the saladmaster pans be used on induction stove?
Two questions.....although induction is quicker which is the cheapest to cook by gas or induction?. Secondly to prevent an induction hob scratching can a sheet of kitchen roll be used placed between the glass top and the bottom of the pan?
Difficult to say - gas is cheaper per se but induction is so much more efficient it may even out overall.
I'm not sure on the paper towel front - it's not something I would try - we have just got into the habit of being careful with ours.
You can use a paper towel if you want - it's not likely to catch fire
It’s not the noise of the coil. It’s the vibration noise of the metal which only happens when the cold metal rapidly heats and disappears when the metal becomes warm
Thanks for clarifying 😃
@@GeorginaBisbyDIYusing a £100 plug in induction hob as going through an extension as well, our Gas Hob went away 4 months ago. Our pre-existing 2x cast iron pans and 5x cast iron saucepans do not make any noise on this plug-in Hob. A recently picked up £20 IKEA 15cm composite metal saucepan makes a terrible noise on the plug in induction hob and won't be going anywhere near our 32AMP £1,300 Bosch induction hob once the extension is complete! Great video :)
Good to know!
My favorite pans are a smooth cast iron, and a carbon steel, flat bottom wok
Hi so do I need to change the curry pans coming from an Asian family if my flat is only electric hob . My husband is not convinced by the hob and thinks we need to change it
Keep gas, trust me, way way better.
Hi,
In Indian cooking we cook few breads(phulkas) directly on flame, so can we cook them directly??
N also, can earthen pots n ceramic pots n stone cookware be used on this for cooking?!
Ty in advance 😌
If a magnet sticks to the pan you can use it. Ceramic, clay and glass won't work.
@@Carroty_Peg thank you🙏
There's no flame so I guess not unfortunately.
On the cookwear front some stonewear such as Le Creuset actually has a hidden iron pan so it would work. You can also get induction convertors for other pans.
@@GeorginaBisbyDIY ohk thank you for the detail
What about the cost of electric vs gas used?
That depends on your country's price/kwh. Induction in general uses about 40% less power to achieve the same results.
@@nikumeru is this with induction cooker? They use less power?
@@itstatianak yes. People assume fancy technology uses lots of energy when it doesn't. An induction stove uses far less energy because it directly heats the pan, not the hob or the air around it
hi interesting review, weve heard of problems with smeg ovens going into lockout, have you seen this ? we were thinking of getting the 90cm range with induction top and two ovens
We haven’t had any problems thankfully. Think that’s the one we have and we love it
@@GeorginaBisbyDIY cheers
Smeg is a style over substance brand - I can't say I'd recommend them. Miele, Bosch and Neff are the best for kitchen appliances imho
which model and brand are you using
It's the Smeg Classic C92IPX9 90cm Electric Range Cooker with Induction Hob
In the video, you said that you also bought a dishwasher. By any chance was it a Meile or a Bosch? Both brands are top guns in their field.
It was a Smeg as well 😀
Right away I can see that the induction pan will retain more heat by design. You even acknowledged it later in the cooking segment. This test could and probably should have been done with the same pan. If time to heat is your only consideration, that's one thing, but what about energy consumption and running costs. At the time of commenting, the UK energy prices are out of hand, and electricity is 3x the kwh rate of gas. I would hazard a guess that gas wins out when you consider all the factors.
Though induction uses much less energy than gas, because it directly heats the pan rather than the air and the hob
Mmm... I always wondered if they would be as hot and powerful as gas hobs. I guess there is less potential for burning pots...
They are definitely as powerful and more consistent than gas. There's not the potental to catch things alight with induction hobs either.
Can you use carbon steel pans?
You can test to see if a given pan will work by using a magnet.
Undecided on induction hobs... without doubt far superior to a normal electric/ceramic hob.. but not quite as good as gas for stir-fry. However, take into consideration how often you stir-fry... if you stir-fry regularly you will already know gas is best.. for general western domestic cooking an induction hob is awesome!
*you have to be a bit of a fukwit to scratch one of these.. I'm a clumsy 6ft boozer and mine's doing fine
** for some reason the built-in hobs don't perform as well and are harder to use than the '2-ring portable' ones... manufacturers coining in on designer kitchens?
That's interesting - I've not tried the portable ones. I agree about stir frys - if that's someone's main method of cooking induction probably isn't for them. Induction is better than I expected in some ways though - I find cooking white sauce much easier on this because you can adjust the temperature so quickly.
Though interestingly, induction is very popular in China, where they stir fry a lot and you can get induction stoves specially designed for stir frying
I prefer the look of a well kept gas hob tbh 🤷♂️
most chefs love cooking with gas.
@@YouAreMySunshine2 Yep, yet to see a chef cook on induction.
Really good review, perfect setting, no agenda I have shared this quite a few times tyvm!
Thank you - really glad you found it useful.
Induction with hydraulic lift that raises the range orthe chula
Thank you for sharing
why didn't you use the center burner instead ?
We notice that smooth camera work :)
I install a lot of induction hobs for older people.
They don't burn themselves if they
unfortunately collapse and fall on top of it.
Perhaps your Dad would like one but keep Robin away, you know what kids are like.
That's a good idea - they are safer in so many ways - I noticed Rospa specifies them in their new safer by design guidelines for new homes now.
They are about 10 mm thicker than normal hobs so kitchen cabinets may have to be relieved to accommodate the extra depth if you are upgrading. A thin metal sheet below the hob is also recommended because in some instances cutlery stored below the hobs can become hot due to the induction process.
@@I-am-not-a-number good tips for anyone getting a separate hob - thanks for sharing. Any brands you prefer?
The Germans make the best machines and anyone wanting to upgrade should check the rating,
only a few can be plugged into a 13amp outlet, most will need a dedicated circuit.
@@I-am-not-a-number that's a really good point too 👍
Panasonic make an induction top that works with aluminium. Operates at 3-4 x the frequency.
I AM A HATER. Though, I agree on it’s technological advancement. cooking is even, safer, and faster. On the other hand when it come to dynamic cooking and soul gas or brick is undefeated. They are two separate beasts. It is more expensive because of all the components needed to make this work (and because production is much lower than electric). I don’t know. Cleaning those stains, watching the blue flames, suffering in that stuffy kitchen is what it was all about. This may be nonsense to those that just want to make a meal, but it means a lot to me.
I know what you mean! There is something satisfying about the intensity of a gas flame 🔥and if cooking is your passion I'm sure you feel this even more strongly!
I fully back induction, but I feel you! You make great points
You don't hate them more than me i can assure you! Fitted one in our new kitchen and as soon as i can get the money to put gas back in the stupid thing is going on the skip. Total rubbish. Gas all the way if you are a keen home cook.
@@tilerman what's wrong with it?
@@grassytramtracks Where do i start. First of all, and no offence, i don't understand the acid test on how quick induction boils water. It's like saying one car is better than another car because it gets from 0-60 a nano second faster. It's irrelevant. And again, no offence, what's the time saving on cooking a pancake from gas to induction. As i said in my pervious comment, wok cooking is my favourite. And on induction, it's impossible. Lift the wok off the hob, you've no contact with the heat, and my induction hob shuts down. I have to turn it off and on on the spur to reboot the bloody thing. With wok cooking you need screaming heat the whole time. It's hopeless. Second. Cooking for lots of people, no chance. I can have one ring full pelt, and at best another on half which does nothing much at all. Put 3 hobs on, again, hob shuts down. And the heat seems to be at the top end if you know what i mean. 1-6 is useless and the heat between 8 and 9 needs much more range. 9 is hot but 8 isn't hot enough. And this may sound stupid but i can't see what the hob is doing. I'm a keen home cook and before we had a huge pro gas range and i judged the heat by physically looking at the size of the flame. And god forbid have a splash on the controls, and again, hob shuts down. And when wok cooking you get splashes, it's the way it is. Perhaps i have a dud i don't know but as soon as i get the money together am going to reinstate the gas line and go back to gas.
imits making the noise because the pans aren't fully the correct ones. they still have some non ferrous metal in them
Induction thrashes gas.
But it's so boring to cook on...
Fun test Georgina. Just thought I’d mention your missing the right channel on your dialogue audio. All the best.
Thanks for the heads up - it's a new camera so still figuring it out : )
Georgina Bisby no worries thought I’d say just so you knew. Sounds like you are using an external mic?
@@colingreen73 yes I was
Georgina Bisby I thought so, I reckon there is an issue there with the connection from the mic itself. You can fix in post by copying the left audio to the right or setting up a mono channel. Depends on how you’re editing. Try editing with headphones on it will help loads with mixing the audio sides of things.
OMG beautiful accent! Sthov! Really lovin it!
Thank you! 😃
Great Vid, thanks so much
Glad it helped
Different pans so not really a comparison.
Exactly. And furthermore no details about Watt or BTU on both of the cooktops. Are they even comparable?
Love my induction hob, normally boils water in about 60 seconds. Can be frustrating with getting pans. Definitely recommend the induction. Mines made by Cooke and Lewis and my oven is and touch screen AEG love them both. 😊 Also love pan cakes 😋
The touch screen ones look really nice : )
Agree about the pans. My favorite pan is a Stainless Steel pot. Never sticks, despite not having any non-stick qualities.
Where did you get your pans?
I got my pans from John Lewis and m and s, mostly stainless steel with heavy bottoms, but my skiddle is cast iron.
Sorry for not replying sooner, but UA-cam just told me about the replies 😂😂
Does it scratch ??.
Great video
I'd be careful putting your hand on the rings when wearing rings or bracelets.
Actually there are 2 reasons that the heat will not transfer to her jewelry
1) induction heat works on the principal of magnetic energy being transferred straight to the pot ( or ferric metals) , So unless she is wearing a stainless steel or cast iron jewelry there will be no heat transfer to gold or silver jewelry
2 there is actually a safety feature on all induction burners, regardless of brand... the burner will not transfer heat unless the burner surface is covered at least 75-80% by a ferric metal
The simple test to know if your pot is made with ferric metal is to turn your pot inside down and put a magnet on the bottom. If the magnet sticks it is ferric, if it does not the the metal is non-ferric
Great video… very informative ☺️
Glad it was helpful!
Nice
Good video, you need to watch your videos back with headphones before posting to UA-cam... this fuzzing in my right ear is horrible...
I know - we have realised that since - thanks for flagging up though and sorry to you right ear!
Gas is better if you're more serious about cooking, induction does the job and is easy to clean.
Induction is generally capable of faster more precise temperature control with the capability of higher heat output. The only major advantages of gas at the moment are that gas burners are better suited to round bottom pans, and in some places gas prices are low enough compared to the cost of electricity for the operating costs to be a bit lower.
@@garethbaus5471 indeed and quite a lot of chefs actually are changing over to induction
If anything spills...how do we clean...like is it harmful or easy to clean?
You just have to watch out not to scratch but it's much easier to clean than a gas stop - you can wipe it as soon as it has cooled 😀
@@GeorginaBisbyDIY thanks
I cook on paper towels or parchment paper. No mess no scratches.
@@GeorginaBisbyDIY you don't even have to wait for that
Are you and Rodger from skill builder related
Yes - he is my dad
@@GeorginaBisbyDIY thats really cool you share the same passion
I've had one for a year and i still find it a nightmare 🤣
Oh no, what a shame - maybe it depends what you cook. I have a fairly repetetive repertoire so have thankfully nailed most of my dishes now.
Same here mate. Utter junk.
So what's a hob nob?
A uk biscuit to dunk in tea
Great video:)
Thank you : )
I know someone who scratched there’s in the first week of buying it ,,I’d be heart broken if I scratched that ,, I’ll stick with gas
Induction hob scratch anxiety is a thing! We've had to get used to being really careful.
We’ve ? ,,,oh ! You’re not single then 😞
They scratch, it's as simple as that. Unavoidable. Buy a new car with shiny tyres, one day you'll get mud on them. Strange analogy but it's the best i could come up with! It's a fact.
Is the radiation from induction stove on the safe level?
Yes, I was concerned about this too but the overwhelming evidence suggests it is perfectly safe.
Induction is just magnetic field vibrating back and forth. Works well with magnetic cookware :)
I was using induction stove, the induction stove much better than gas stove..
My left ear is now more informed than my right
Yep, sorry about that! Didn't realise until it was finished.
My left ear enjoyed this video
Induction breaks down , gas doesn't . Induction requires special pots , gas doesn't , if yiur elec goes of so does your induction . Radiation levels? . Some things u can't cook with induction ie I Dian chapati etc . We tried and than bought best of both worlds with a gas induction hybrid
Can you please tell me the brand and model name please as i am searching for the same .
Well my induction doesn't break down and most pots you buy now are induction and investing in good pots and pans that will last a life time is worth every penny, even if they are expensive
After using induction for many years, I am about to get a gas hob.... 🤔... 😂... 🤷♂️
😮 oh wow- what's your thinking?
Me - just switched to gas. Why? It’s simple and fast. My induction cooktop was fussy, the controls were hard to read as they are just patterned into the glass. We have solar, and the electric stove couldn’t be connected to the system, so it was expensive to run. Every now an then there were unexplained error messages which the repairman couldn’t fix. We had to turn it off at the power board to re-set and that didn’t always work right away. We now have the stove connected to two 9kg bottles outside, which we can change over ourselves, so there’s no annual gas fee to the company. I did forget that saucepan handles get hotter with the gas, but that was the only re-learning curve I had. I’ll never go back to an electric stove of any kind.
This made my desicion easier. I will stick with my nice gas stove:). Iam remodeling kitchen and was about to cap gas line but not anymore
If i had the money. I would. They are cheaper and faster than gas
Hi
Im not sold. Ill keep my gas hob
If it cooks, it cooks.
Very true!
If you like to cook stay with gas.
100% correct.
Should be Farenheit
No, only America and 2 other tiny countries use that stupid system
Still prefer Gas you dont Havr to stay while simmer
I've wasted some money in my life. House's, cars, and wive's! By all intents and purposes i should be a rich man. But the single biggest waste of money buying the single most useless item in my whole 56 years, is my induction hob. Absolute pile of crap. So what it boils water fast and it's easy to clean. Try doing a stir fry or cooking a steak. No chance. Hopeless. You just CANNOT get the damn things hot enough. Lift the WOK off to toss the food and you've lost contact with the heat and my hob shuts down and have to restart the bloody thing. Here's what it boils down to (pardon the pun), if you enjoy cooking and you enjoy your food, stick with gas, if you like boiling water fast and something that's easy to clean, get one of these poxy things. Junk.
Well you got a bad one. We have a Neff in my home and would never go back to anything else
No Smeg ovens have good reviews, they are poor quality
Indeed, they're an all style, no substance brand
Women like to talk.
If you don't want to listen to someone talk in a video, watch something else
Hi mam you are looking gorgeous... From india
Induction 👍
Gas 👎
SEMAPHORE ALERT !!!
SMEG is utter crap.