according to Mark W Tebbutt 2017-06-03: "Induction hob has lower carbon emissions than a gas hob when power grid ≥400gCO2 per kWh" and the rolling GB grid average is currently ~300gCO2/kWh. Most people are probably aware that the pans you use on an induction hob need to have a base that is made of, or at least contains a disc of, ferrous metal. That is to say, iron or steel. However, what is perhaps less widely known is that the ideal pan for an induction hob should be as near to the size of the actual hob ring as possible. Value for money: Is the performance of the product and its various features consistent with the price?

Before T3, Duncan was a music and film reviewer, worked for a magazine about gambling that employed a surprisingly large number of convicted criminals, and then a magazine called Bizarre that was essentially like a cross between Reddit and DeviantArt, before the invention of the internet. There was also a lengthy period where he essentially wrote all of T3 magazine every month for about 3 years. Jean gives this hob a 4/5 rating. Fast to heat up but a little noisy. Good to take on holiday or outside for a BBQ. Light and small. Is your product defective and the manual offers no solution? Go to a Repair Café for free repair services. According to Mark W Tebbutt 2017-06-03: "Induction hob has lower carbon emissions than a gas hob when power grid ≥400gCO2 per kWh" and the rolling GB grid average is currently ~300gCO2/kWh.)At the very least I'm interested to know how an induction hob compares on that front, but also how usable it is compared to our current gas hob for our day-to-day cooking.

Those are good –often very good –but in my experience, pans made entirely from stainless steel or cast iron are the best types of cookware for induction hobs.You can position them where you like, the hob 'burner' size is less important and they're less hassle all round.

Specifications

However, not all induction pots are made the same because some bases comprise a number of different metals including non-ferrous aluminium and copper which also happen to be excellent heat conductors. Unlike ceramic or gas hobs that heat the entire pot or pan which in turn transfers the heat to its contents, electric induction hobs heat the ingredients directly using the invisible powers of magnetism. In fact, with the induction system, the pan itself becomes the heat source or element – electromagnetic waves magically penetrate the base of the pot and begin to agitate the electrons in the ingredients, which in turn creates heat for cooking. Oh, and of course, one other potential pitfall of the boost setting is that it can take liquids in a pan from tepid to boiling over in the blink of an eye. This can be highly dramatic, and will totally mess up your cooking surface and worktop, so don't get distracted and wonder off while heating up, for instance, pasta. 6. You can't cook as if you're still using gas