Inductance Hobs - Lots of money, but has anyone got/used one?
Having an inquisitive 2yr old, we're looking to get one when the kitchen is put back together. I still can't quite understand how they work though.
Does the pan/saucepan in effect just become the heating element with current causing heat as it passes through it, or is there some magical electrickery with magnetic inductance and stuff?
Or is it all done with mirrors?
Cheers Pete
Yes we have had a Neff 4 hob item for 3 years - I reckon they are excellent - Very fast as the heat is produced by about 50 Khz eddy currents in the base of the saucepan and the "rings" vary between about 1 and 2 Kilowatts rating, adjustable in 20 steps. You can't use glass or aluminium (strangely) saucepans and the recommended ones have a ferrous content and are about 6 to 8 mm thick bases, and are better than thin based steel saucepans. Le Creuset saucepans we had also work OK. The BIG bonus is its so easy to keep very clean as the surface doesn't burn spills or boilovers as it doesn't get very hot comparatively - we frequently use a piece of kitchen paper towel between the surface and the pan, especially when we shake by sliding things like stir fry, as it can get scratched if a bit of grit gets caught between the two. It does end up a bit scorched if you are frying though - presumably by contact with the hot pan base. We'd buy again ! Nick
This should answer your question:
fast as
can't use
kitchen
Thanks Nick. Then it's definately the way for us to go.
:¬)
Many thanks
We looked at them, and were VERY impressed by the speed. However, I decided that I would be boring and have a NEFF 5 burner gas hob, not because of price, but because of my Mother's experience of glass hobs pitting when making jam. I also was a little sceptical about their suitability regarding Wok cooking and, finally, I tend to be rather (very) heavy handed with pots on the hob which made me wary about cracking the glass. Other than that I thought them brilliant. A friend uses De Dietrich (IIRC) free standing induction 'plates' in his commercial kitchens.
BOL Richard
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