Electric hob question

[clarkmagpie]

We currently have a gas hob but are thinking about changing to a nice clean electric ceramic touch control hob.

Now the question is, will i have to get a Corgi registered chap to come in and disconnect the gas?

Also any recommendations?
Currently looking at Baumatic stuff so not to expensive but not cheap tat either.

thanks.

[RichB]

If you are into cooking don't do it. If it's just for looks then fine.

[Smiler.]

I reckon that you would.

Have you got a supply already in for the electric hob? If so, make sure that it's suitable for the hob you want - some can take quite a whack.

[Simpo Two]

clarkmagpie said:

We currently have a gas hob but are thinking about changing to a nice clean electric ceramic touch control hob'.

Almost! What you meant to say was: 'We currently have a gas hob but are thinking about changing to a nice clean electric induction touch control hob'.

Since the advent of induction cooking I can think of no reason (other than price) to get an old-fashioned ceramic hob.

ETA: To answer your question, no doubt you do, but I just light the gas hob, turn the supply off at the mains and let it burn out, then cut the pipe as required and fit a 15mm compression stop end.

Edited by Simpo Two on Saturday 24th October 21:52

[jhfozzy]

+1 for induction

We've had two de-dietrich hobs now (the mrs dropped a large cup from height onto the first) and I'd never go back to gas.

Very controllable, dead safe, ours switches off if something boils over, or if there is a foreign object on the hob, it's got a timer so if somethings got to be simmered for 10 mins, it'll beep after 10 mins.

We cooked on her mums gas hob the other day and the mrs went "oooh, it's just like camping".

ETA - for the original question, yeah, I'd get a Gas safe engineer out to blank the old gas attachment off (we had ours removed at the T junction).

ETA - here's our new one

Edited by jhfozzy on Saturday 24th October 22:31

[clarkmagpie]

What is so good about induction ones?

[Simpo Two]

clarkmagpie said:

What is so good about induction ones?

Infinitely quicker to heat up and change temperature than ceramic, no heat wasted because it's induced straight into the pan, 20-step power settings (well mine has anyway), built in timers for each ring, and this party trick:

[Bonefish Blues]

clarkmagpie said:

What is so good about induction ones?

Imagine gas controllability without a flame and no fiddly bits to scrub afterwards.

Only downsides - more expensive to buy, plus you need conductive pans (a magnet is your friend to check the suitability of your current ones).

[Simpo Two]

Bonefish Blues said:

plus you need conductive pans (a magnet is your friend to check the suitability of your current ones).

They don't have to be poncey designer ones - mine were boggo stainless steel from Homebase, about £25 for a 'manager's special' frying pan and two saucepans. But aluminium won't work.

Until you put an iron or steel object on an induction hob, nothing happens. You can turn the ring up to max and it stays cold. Put your hand on it - nothing. Eventually it will get bored and turn off. When cooking, the moment you lift a pan off, the power stops. Put it back on and the power comes on again - nothing is wasted.

Just to get you started, saute potatoes cook just right at 7.5, boiled potatoes simmer at 3.5 and rice at 2.5

[Bonefish Blues]

Simpo Two said:

Bonefish Blues said:

plus you need conductive pans (a magnet is your friend to check the suitability of your current ones).

They don't have to be poncey designer ones - mine were boggo stainless steel from Homebase, about £25 for a 'manager's special' frying pan and two saucepans. But aluminium won't work.

...unless, that is, you get poncy aluminium ones with conductive inserts in their bases

[Ganglandboss]

clarkmagpie said:

We currently have a gas hob but are thinking about changing to a nice clean electric ceramic touch control hob.

Now the question is, will i have to get a Corgi registered chap to come in and disconnect the gas?

Also any recommendations?
Currently looking at Baumatic stuff so not to expensive but not cheap tat either.

thanks.

It will have to be disconnected by a Gas Safe installer (CORGI is no more - the HSE competent persons register is now run by those incompetent cretins Capita). You will probably need a supply putting in for the electric hob; theis will have to be done by an approved domestic installer.

[Simpo Two]

Ganglandboss said:

You will probably need a supply putting in for the electric hob; theis will have to be done by an approved domestic installer.

It's worth noting that an induction hob (well mine anyway) is rated at 32A - that's if you have all four rings going at max power, which in reality is probably never because everything will boil over!

[GTO-3R]

Induction is the future and will take over from ceramic hobs in time, there is no comparison in the two!!

The only negative to induction to gas at the moment is wok cooking. It's better on gas as the flame covers the side of the pan where as induction only covers the base. There are induction hobs that have a recess built in for wok cooking but they are a healthy price at the moment!!! Once more and more people switch to induction the prices will come down

[RichB]

So how do you chaps flame off the alcohol when making something like a steak with brandy sauce or chicken Veronique, which uses vodka but again you want to just briefly flame the pan to cook-off the alcohol?

[Ganglandboss]

RichB said:

So how do you chaps flame off the alcohol when making something like a steak with brandy sauce or chicken Veronique, which uses vodka but again you want to just briefly flame the pan to cook-off the alcohol?

[RichB]

[Bonefish Blues]

Pistonheads - because anything worth doing...

[allegro]

Most modern gas hobs have a bayonet fitting which seals once disconnected so if you are feeling brave do it yourself. Personally i would get a qualified gas fitter in, if for no other reason than to do away with the remaining gas hose coming out of the wall

[pokethepope]

RichB said:

So how do you chaps flame off the alcohol when making something like a steak with brandy sauce or chicken Veronique, which uses vodka but again you want to just briefly flame the pan to cook-off the alcohol?

Those people get the DeDietrich hob which has two gas burners and two induction...or light it with a match

[RichB]

pokethepope said:

RichB said:

So how do you chaps flame off the alcohol when making something like a steak with brandy sauce or chicken Veronique, which uses vodka but again you want to just briefly flame the pan to cook-off the alcohol?

Those people get the DeDietrich hob which has two gas burners and two induction...or light it with a match

OK but I wouldn't want to stick a match into my pan in case the burnt end dropped off so I suppose it's a twin type thing but basically I'd stick with gas for the hob and electric for the ovens. Thanks...