In the world of hobs, induction technology is a big deal. It can get a bit science-y, but they use electromagnets to heat pans and the food in them rather than the hob surface. All that means is that these products are quick, efficient and super safe to boot.
Induction hobs quickly heat up your pots and pans, not the hob surface. It’s way more efficient than regular hobs, so it’s quicker and uses up to 70% less energy.
With flexible cooking zones, you can combine different hob areas. So, you can stay small and fry up an omelette or go big for a family-sized stew.
The hob surface is made of sleek and smooth glass, so it is easy to clean. No matter how much your food spills or splatters, it’ll be clean again in next to no time.
Because these hobs heat the pan directly, the actual cooking surface won’t get hot at all. That means even when you’re frying up a feast, the hob itself will be safe to touch.
This induction hob from Hotpoint offers safe, energy-saving cooking. Because induction hobs only heat up when it detects a pot on top - and it targets its heat to the bottom of your pans - it won’t waste energy heating the whole surface. The hob also has a handy boost mode which gives that extra burst of power when you need to cook in a hurry. Quick and efficient - that’s what we like to hear!
Samsung Chef Collection 60cm Induction Hob - Black
In cooking, induction models use electromagnets to directly heat pots and pans quicker than usual.
They use an electric current to apply heat directly, so it’s incredibly quick and effective.
Induction hobs don’t actually heat up the cooking surface, so it’s perfectly safe.
Sorry for getting science-y. Ceramic hobs use a traditional thermal conduction, while induction hobs use electric currents to heat your pots and pans.
On average, it’ll take about 4 minutes to boil water on an induction cooking surface.
Whatever you’d cook on a regular hob, you can cook with induction. In fact, you could probably make bigger dishes by combining the zones for big batch bakes.
Big time. Induction hobs use up to 70% less energy than other models. This is because they heat up the pots and pans directly, instead of the surface, so warmth goes exactly where it’s needed.
They tend to be more expensive than other hobs, but they last about 15 years so it’s a great investment. Plus, with finance options available at AO, you can spread the cost to make it much more manageable.
Because induction hobs use electromagnets, regular pots and pans won’t cut the mustard. Instead, you’ll need special compatible ones that accept the direct source of heat from these quick and efficient hobs.