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Not sure where to post this so thought it best to post in the lounge.

I'd like to hear of anyone's experience with ceramic/induction hobs as I'm unsure which one to go for. I've read induction hobs are much easier to cook with but it means the added expense of binning my existing pots and pans and buying these special induction pots. I assume ceramic hobs are just general hobs and I can use normal pots and pans.

What are the advantages and disadvantages?

I'd rather hear about your experience rather than possible fake reviews elsewhere.

induction for me. will your existing deffo not work with one?

if you have any animals like cats say they might hoy their paws on a ceramic hob and thatd make them squeak a bit. on an induction not so bad as they cool down really fast

fin wrote: ↑Tue Nov 07, 2023 4:38 pm induction for me. will your existing deffo not work with one?

I thought only special induction pans work with induction hobs? My pans are about 20yrs old so I doubt it.

Induction - far safer

Neelix wrote: ↑Tue Nov 07, 2023 8:22 pm Induction - far safer

Safer in what way?

I can answer that. I have seen it when a £20 note was put under a pot/pan, water was poured in the pot, it was boiled, the pot/pan lifted and the £20 was still there in 1 piece, and the surface was cold. (Even though 2 seconds ago the same surface just boiled a pot/pan of water.)

You can use any heat conducting pot, but not glass. Copper may work better.

We have an induction hob and we have used stainless steel pans for our previous ceramic hob in our last house so there were no extra costs for us when we moved 8 years ago. The induction hob heats up quickly and cools down faster than the old ceramic hob.
The old ceramic hob I had to clean with hob brite but the induction one I just use kitchen spray /degreaser and it’s a lot easier to maintain.
On both hobs. , if you shake the pan around then the bottom of the pan will scratch the surface but I usually lift the pan off the hob before giving the pan a shake ( usually when using a frying pan ) .
We find that if you are using the hob for long periods ( like cooking a Christmas pudding for 6 hours ) then the induction is very much cheaper to run compared with a ceramic hob , in fact it’s generally cheaper to run anyway.

Induction all the way for me

Mike

Thanks Mike. I wasn't aware I can use normal pans on an induction hob. I was told they need to be special induction pots with a magnetic base.

Argyll wrote: ↑Wed Nov 08, 2023 9:30 am pots with a magnetic base.

They need to be flat, preferably 3mm as a minimum thickness encapsulated base and a magnet Must stick or be attracted to the base. IE steel/stainless. Copper or aluminum won't work unless they have a steel encapsulated base.

Induction, hate ceramic.

Any magnetic base pan will work with induction. I wouldn't fit anything else now aside maybe from gas and honestly I prefer it over gas.

I've cooked with induction for years now, SS pots do work in the main, it depends on their composition, I have a 3 pot steamer from Wilko £11 and it works fine.
My only criticisms are the low settings, mine is either 100*C boiling or 80*C just warming and I would prefer just below boiling point 98*C. The 200 watt setting is cyclic and nearest to a simmer. I use 400 for my SS kettle to boil for a cuppa. They do make a noise as the internal fan continues for a couple of minutes after cooking is finished.
My Sisters expensive hob seems to need the turbo mode to get a kettle boiling, in near the time of an electric kettle would take.
Sorry to contradict wine~o but though a magnet sticks to the base of my pots, it does not to the kettle, yet it does to the metal filter suspended inside and the kettle boils super quick.
When I am cooking and water escapes via steam from the pot lid, I just lift pot and wipe with a paper towel; try that with gas or ceramic

aeromech3 wrote: ↑Sun Nov 19, 2023 10:26 pm Sorry to contradict wine~o but though a magnet sticks to the base of my pots, it does not to the kettle,

It doesn't need to stick, it just needs to be attracted.