13 amp induction hobs - yes or no?
Discussion
Arrivalist said:
DoubleSix said:
Same reason i have no interest in owning a Tesla i guess. I enjoy the modulation and feedback of a proper (read good!) gas hob and the ability to lift the pan away from the heat source to fine control heat (i do a lot of wok cookery).
Real men use gas.
So you’re going to discount a form of cooking that does exactly what you want because?Real men use gas.
Makes sense!
got to say the arguments re: induction vs gas are often quite polarised and often individual circumstance specific so can be either or - and I do recognise the benefits of both / either.
The thing that stands out is that the OP is discussing a 13A hob where many have a hob with a dedicated 30A feed. We do and it is great - but I wouldnt enjoy it so much trying to make a stir fry while trying to boil rice for the noodles for instance on a 13A feed...
The thing that stands out is that the OP is discussing a 13A hob where many have a hob with a dedicated 30A feed. We do and it is great - but I wouldnt enjoy it so much trying to make a stir fry while trying to boil rice for the noodles for instance on a 13A feed...
Turn7 said:
The power issue is very unlikely to be an issue for us, there’s only 2 of us, and it’s almost unheard of for us to need 3 burners on the gas tbh
If two rings is enough then I guess 13A is OK. Remember they're not on 100% all the time; once something is up to temperature you turn it down from 10 to 3 or 4.If you try to put too much on, it will just do it slower.
Yes from me.
Had ours fitted and never looked back. Easier to clean, responsive and one less gas appliance.
Ours is also 13A and we’ve never had an issue. It load balances when multiple rings are on and we’ve never run into the power limit. On “boost” water is boiling in a few minutes (it doesn’t feel much slower than our kettle) and then the power can be lowered a surprising amount to keep things simmering.
Most of our pans were compatible and we didn’t realise, they were quite old so this was a pleasant surprise. Our hob can test them and rates their efficiency.
Had ours fitted and never looked back. Easier to clean, responsive and one less gas appliance.
Ours is also 13A and we’ve never had an issue. It load balances when multiple rings are on and we’ve never run into the power limit. On “boost” water is boiling in a few minutes (it doesn’t feel much slower than our kettle) and then the power can be lowered a surprising amount to keep things simmering.
Most of our pans were compatible and we didn’t realise, they were quite old so this was a pleasant surprise. Our hob can test them and rates their efficiency.
As an avid gas fan for 30 years, moving to induction was a big change! But I’d say as long as you’re aware of the downfalls it’s an absolute game changer for cooking! We have a 130cm multi zone hob although it’s 32amp, you can control the heat effortlessly and cleaning up is an absolute dream! Wouldn’t turn back now
Turn7 said:
Our current gas hob is garbage and I’m led to believe induction is the way forward….
Never used one, but heard good things.
Would be looking at Neff as we want to swap the oven as well….
I swapped to a Naff induction hob- I love it & don't want to use anything else. Any future home will have it.Never used one, but heard good things.
Would be looking at Neff as we want to swap the oven as well….
My repeating experience of an induction hob whilst cooking pasta. Add water and pasta to pan, turn on hob, look away for 1 millisecond during which time it will have boiled over, covered the hob and all the controls which makes it turn off. Every. Flipping. Time.
Don't know if a 13a one would do the same
Don't know if a 13a one would do the same
stinkyspanner said:
My repeating experience of an induction hob whilst cooking pasta. Add water and pasta to pan, turn on hob, look away for 1 millisecond during which time it will have boiled over, covered the hob and all the controls which makes it turn off. Every. Flipping. Time.
Don't know if a 13a one would do the same
You think something has been simmering for 30 minutes when actually it’s turned itself off and is stone cold. Don't know if a 13a one would do the same
It’s knobs or nothing for me.
I'm in a rental with a halogen hob. I was a Gas only person and hated those electric pad things but I've found the halogen hob good for cooking.
And like everyone is saying about the induction hobs, it's a breeze to clean as it's just a big plate of glass.
Also, when off, it's an extra work area in a small kitchen.
I do miss gas for quickly heating the kitchen on a very cold morning. Stick all 4/5 burners on....lovely jubbly.
And like everyone is saying about the induction hobs, it's a breeze to clean as it's just a big plate of glass.
Also, when off, it's an extra work area in a small kitchen.
I do miss gas for quickly heating the kitchen on a very cold morning. Stick all 4/5 burners on....lovely jubbly.
As somebody posted above I think the critical question here is if a 13A induction hob is going to be any good.
Get yourself a decent 30/35A induction hob and it will blow the socks off gas in every way, but a low powered 13A one will undoubtably have limits due. It probably wont be able to run several rings on high at the same time (say frying and trying to boil veg/rice/pasta quickly), and even a single ring may not be hot enough for say a rare steak.
Get yourself a decent 30/35A induction hob and it will blow the socks off gas in every way, but a low powered 13A one will undoubtably have limits due. It probably wont be able to run several rings on high at the same time (say frying and trying to boil veg/rice/pasta quickly), and even a single ring may not be hot enough for say a rare steak.
AdamV12V said:
As somebody posted above I think the critical question here is if a 13A induction hob is going to be any good.
Get yourself a decent 30/35A induction hob and it will blow the socks off gas in every way, but a low powered 13A one will undoubtably have limits due. It probably wont be able to run several rings on high at the same time (say frying and trying to boil veg/rice/pasta quickly), and even a single ring may not be hot enough for say a rare steak.
We have a NEF 13A induction hob and it is brilliant. We have never experienced the issues you suggest might be problems above.Get yourself a decent 30/35A induction hob and it will blow the socks off gas in every way, but a low powered 13A one will undoubtably have limits due. It probably wont be able to run several rings on high at the same time (say frying and trying to boil veg/rice/pasta quickly), and even a single ring may not be hot enough for say a rare steak.
Big no from me...we had one and it limits the power between the 4 rings so if you want all 4 on they can barely manage to simmer a pan. It was impossible to have 2 rings on full power, so very limiting in what you can do unless it's a one pot meal.
Ended up upgrading the supply to it and now have a different hob where we can have all 4 on full whack, also 2 on the left can be combined so you can put a large rectangular "tray" on it.
Ended up upgrading the supply to it and now have a different hob where we can have all 4 on full whack, also 2 on the left can be combined so you can put a large rectangular "tray" on it.
I'm not a fan of gas hobs. I like the control of them and that the flame is the easiest way to see what is going on but I really don't like the pollutants.
I like the Aga for this purpose but at the latest house there is no benefit to having one so I decided to try induction. The main reason for going induction after the cleaner air of electric over gas was that the muppets in my house could leave it on as much as they wanted without winding me up. The third reason was that homes are migrating away from gas combustion and should I switch away from gas heating over the next decade or so I don't want to be trapped with a gas contract just because of an oven.
The pans for them don't appear to be at all expensive and most of our pans already had suitable bases. I'm still getting used to the different style of cooking but it's hardly rocket science and nothing that I do isn't easy or better with electric and it all seems ideal for someone who is remarkably impatient when technology takes too long to do something, which was always why I felt gas was superior to normal electric.
The oven has knobs. Absolutely not faffing about with any kind of crap that doesn't. Have found the touch button type at holiday rentals and they grind my gears to the point of abject, irrational rage. They don't 100% do what you 100% tell them to do 100% of the time. They're monumentally s
t simply because the original solution works 100% of the time and without even having to look ergo they're a step backwards. It's like perforated toilet roll. You'll probably get away with it 99% of the time but why the juddering fk would you even waste a second of your life when boring old fashioned, last century toilet roll just works better?
Only issue I've found to date was suddenly realising the mokka pots don't work!!! After a couple of months of intense thinking I came to conclusion that I probably wasn't alone on this conundrum and there was probably a solution. 2 minutes later an induction plate was in the post.
I like it. Cleaner than gas, really easy to use, seems the safest option to me and better future proofed.
I did run a new spur but I was actually moving the kitchen to the other side of the house so that all had to be done anyway.
Whether 13A would be an issue probably depends on how you cook and something like a Sunday roast or Christmas lunch might be an issue but I've moved a lot of the trimmings to the air fryer over the last ten years and tend to favour pot roasts in winter and use the bbq in summer. I suspect I wouldn't have any issues of using a 13a oven.
I like the Aga for this purpose but at the latest house there is no benefit to having one so I decided to try induction. The main reason for going induction after the cleaner air of electric over gas was that the muppets in my house could leave it on as much as they wanted without winding me up. The third reason was that homes are migrating away from gas combustion and should I switch away from gas heating over the next decade or so I don't want to be trapped with a gas contract just because of an oven.
The pans for them don't appear to be at all expensive and most of our pans already had suitable bases. I'm still getting used to the different style of cooking but it's hardly rocket science and nothing that I do isn't easy or better with electric and it all seems ideal for someone who is remarkably impatient when technology takes too long to do something, which was always why I felt gas was superior to normal electric.
The oven has knobs. Absolutely not faffing about with any kind of crap that doesn't. Have found the touch button type at holiday rentals and they grind my gears to the point of abject, irrational rage. They don't 100% do what you 100% tell them to do 100% of the time. They're monumentally s
t simply because the original solution works 100% of the time and without even having to look ergo they're a step backwards. It's like perforated toilet roll. You'll probably get away with it 99% of the time but why the juddering fk would you even waste a second of your life when boring old fashioned, last century toilet roll just works better?Only issue I've found to date was suddenly realising the mokka pots don't work!!! After a couple of months of intense thinking I came to conclusion that I probably wasn't alone on this conundrum and there was probably a solution. 2 minutes later an induction plate was in the post.
I like it. Cleaner than gas, really easy to use, seems the safest option to me and better future proofed.
I did run a new spur but I was actually moving the kitchen to the other side of the house so that all had to be done anyway.
Whether 13A would be an issue probably depends on how you cook and something like a Sunday roast or Christmas lunch might be an issue but I've moved a lot of the trimmings to the air fryer over the last ten years and tend to favour pot roasts in winter and use the bbq in summer. I suspect I wouldn't have any issues of using a 13a oven.
Tant said:
Big no from me...we had one and it limits the power between the 4 rings so if you want all 4 on they can barely manage to simmer a pan. It was impossible to have 2 rings on full power, so very limiting in what you can do unless it's a one pot meal.
Ended up upgrading the supply to it and now have a different hob where we can have all 4 on full whack, also 2 on the left can be combined so you can put a large rectangular "tray" on it.
This ^^^ is exactly what I was describing above is the issue with a limited Amp supply. Ended up upgrading the supply to it and now have a different hob where we can have all 4 on full whack, also 2 on the left can be combined so you can put a large rectangular "tray" on it.
Of course it all depends on how and what you cook, so for some people it will seem just fine, for others rather limiting indeed.
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