Induction hobs

In recent years, induction hobs have become very popular in kitchens up and down the country  - nearly a third of hob-owning Which? members now have one and there are professional chefs who have also made the switch from gas.

The popularity of induction hobs is well-deserved: they’re quicker to heat food than gas and are usually excellent at simmering, too. Most have a flat surface which makes cleaning easy, at least far easier than cleaning in and around the nooks and crannies on a gas hob.

Another plus is efficiency. All the power generated by electric induction goes straight into the pan, and so into the pan’s contents. No heat is wasted warming up your kitchen. 

But there is a downside. If you crank up all zones to the max simultaneously, they start to power share.

This could leave you grappling with an unexpected drop in power on one zone or another – the last thing you want if you’re cooking up a feast for a houseful of guests. 

That’s why we’ve brought in a new test, which you’ll be able to read about in our hob reviews from November. We’ll pinpoint which induction hobs deliver power most effectively when everything is happening at once, and which ones might leave you watching a pot that never boils.

Note: Induction hobs aren't suitable for people with pacemakers

Jane Darling