The Hob

Gas Hob

Gas is a long time favourite fuel for cooking on the hob.  The main advantage is the instant heat control provided by gas.  When the flame is turned up the heat immediately increases, and when it turns down there is an instant decrease in heat.  Turn the gas off and the heat immediately stops.  There is no residual temperature, thus the requirements of the cook can be instantly achieved on a gas hob.

On the downside the pan rests and burner sections provide a lot of places which need regular cleaning.  All of these parts can be removed from the hob and usually are finished in a hard wearing enamel which displays reasonable non stick qualities, but cleaning can still be somewhat of a task.

Of course the accurate temperature control and instant heat variation might well compensate the keen cook for the task of cleaning.  

Ceramic Hob

The ceramic hob, having a smooth glass surface offers easy cleaning, and frequently a wipe with a damp cloth is enough to keep the hob looking great.  For a more intense lean, however, it is recommended to use special cleaning creams which will remove burnt on stains but will not scratch the hob's surface.  Abrasive cleaners must not be used as they have the possibility of scratching and the hob top and ruining the sleek looks.

As a cooking surface the ceramic hob is excellent for the average domestic cook, but for the more adventurous, ceramic hobs do have a lag-time between altering a heat setting and actually getting the heat you require.  The hob surface will heat up and retain heat, so when the temperature control is turned down,  residual heat in the glass surface will mean a slow reaction to the control.

The opposite is also true in that there will be a delay between turning the heat on or up and achieving the desired temperature.  Residual heat also means that the hob surface remains hot after a ring is turned off.  When on, the ring will glow red, but it can still be very hot after turning off, even after the red glow has completely disappeared, so care is needed, especially with children.

However, all things considered, the ceramic hob cooks well, looks great and is easy to clean, so it is well worth considering or your new kitchen.

Induction Hob

Induction hobs look very similar to the ceramic type, in fact the hob surface is much the same, but the big difference is in how they deliver heat to the pan.  Induction works by causing the pot to heat but the actual hob surface does not become hot.  Just like magic!  The electro magnetic coils below the hob surface create a magnetic field which causes the metal molecules in the pot or pan to vibrate and thus generate heat.  The photo on the left is a classic, showing a egg cracked onto a half pan, and shows how the bit on the pan is cooking but the egg on the hob top is still raw.

Heat adjustment is like gas, instant response to the controls.  Turn it on or up and the temperature responds instantly.  Turn it down or off and the same instant response is there with no residual heat in the hob surface to slow any reduction in temperature.

This means that the Induction Hob is now favoured by many professional chefs, who would have been avid gas users only a few years back.  

Safety is also notably better than the basic ceramic type as the ring area never actually heats up, so when switched off there is no residual heat to cause a burn.  It is true that the hob surface becomes warm, heat from cooking pots will naturally conduct down to the hob surface, but it becomes warm, not HOT.

On the down side the Induction Hob tends to be more expensive, and also they can make a low buzzing noise.  The big one is that some of your existing pots may not be suitable, as induction cooking requires a ferrous metal pot (high iron content) and aluminium glass or ceramic pots will not work!  But, on balance, if your budget will stand it, these are a really great choice.

Solid Plate Hob

Electric Ring Hob

Dual Fuel Hob

Domino Hob