It’s the ease of cleaning I’m looking forward to. My gas hob was a real pain, never managed to get it or keep it clean. A friend used to get someone in to clean her cooker, cost about £80. I just gave up, and planned to replace it. Got the new Neff out of its box this morning, looks very neat and smart. Won’t be fitted until after Christmas though.
My oven is a PTA to clean, bending down on the floor, and leaning into it, the lower one does have self cleaning sides, I did the top one yesterday, bottom one today
A major advantage of induction over gas is the ease of cleaning but the other 'biggie' is that the heat output is just so much more controllable than gas - particularly low heat.
If I have my large central ring on boost I can bring a large pasta pan of water to boiling point in the the time it takes to dig out the pasta and measure a portion. It's quicker than using my fast boil kettle.
Once a sauce has been cooked it can be kept just warm for hours (or for gentle defrosting from the freezer) using a 1 or 2 setting - which is a lower heat output than I've ever been able to achieve on any gas ring I've worked with. The closest I've got is using a diffuser plate between the flame and the pan.
Then there's every heat setting in between. You quickly get to know the best setting for different tasks and going from the boost (highest) setting to a 1 or 2 setting is near instantaneous.
It's noticeable that more cookery shows / competitions are now using induction hobs rather than gas ones.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
Nope my Siemens oven cleaned all of its interior...looked as good as new after five years of a lot of use @Nanny Beach when I get get rid the stupid Aga type monstrosity we have currently back to one of those. Life's too short to clean ovens any other way.
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A major advantage of induction over gas is the ease of cleaning but the other 'biggie' is that the heat output is just so much more controllable than gas - particularly low heat.
If I have my large central ring on boost I can bring a large pasta pan of water to boiling point in the the time it takes to dig out the pasta and measure a portion. It's quicker than using my fast boil kettle.
Once a sauce has been cooked it can be kept just warm for hours (or for gentle defrosting from the freezer) using a 1 or 2 setting - which is a lower heat output than I've ever been able to achieve on any gas ring I've worked with. The closest I've got is using a diffuser plate between the flame and the pan.
Then there's every heat setting in between. You quickly get to know the best setting for different tasks and going from the boost (highest) setting to a 1 or 2 setting is near instantaneous.
It's noticeable that more cookery shows / competitions are now using induction hobs rather than gas ones.