Hotpoint induction hob - is this normal for induction?

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My parents have a Hotpoint induction hob they got about 2 - 3 years ago. For short cooking times I'd found it brilliant and it converted me to induction hobs, but I noticed when I tried to cook for longer a noisy fan came on and it cut out - the power and settings were all still on, but the heat was reduced or went off completely.

It got so bad you could barely boil a pan of water as it cut out all the time before you could bring it to the boil.

The repairman came out to fix it and it does work better now, but it still cuts out eventually before I'm finished. I've never known it manage longer than 30 minutes maximum at full heat before it cuts the heat off for several minutes, and it's usually less than 20 minutes.

Surely this can't be normal, even though the repairman implied it was? My own limited research has shown induction hobs do have to have a fan because they use a lot of electronics and they need to be kept cool, but surely a cooker which can't cope with being on full heat for more than 20 minutes before cutting off the heat isn't worth having?

I can't cook like this - it keeps cutting off, I have to wait a few minutes and then it'll give me a few minutes more of heat before it cuts me off again - everything is taking twice as long as it should.

I'm tempted to just get rid of it and buy a better brand - I wouldn't have bought a Hotpoint anyway - but I don't want to buy another brand if all induction hobs really do work this way, I'll go back to a normal hob if they do.

Anyone comment? Is this normal for induction hobs? If is I'm amazed anyone buys them!!
 
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full power for 30 mins? i cant think of anything that would stand that much heat and power for that length of time.

plus, could the hob be overheating due to poor ventilation?
 
Stick a magnet on the base of the pan. Only magnetic pans are used on induction hobs.
 
If the airflow to the cooling fan or from it is restricted in some way it will keep cutting out to prevent damage to the hob.

Why are you leaving it on full power for 30 mins seems excessive. Alot of commercial stuff is not designed to do that.
 
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I have been eagerly awaiting a discussion into the pro's & con's of induction cooking (since we get 4-5 busted hobs a week in the shop). I can appreciate instant control, low radiated heat, infinite simmer possibilities, & perhaps a slightly over inflated efficiency claim. Nice to have? Does food taste better? Reliability?.....Comments :?:
 
We got a De Dietrich twin hob in that we did an insurance report on, not too impressed with the state of the soldering on the PCB.

Failed due to blown solder joints on the power circuitry. solder splatter over the tracks. We cleaned it up and its now on test in one of the engineers homes as the insurance wrote it off (3 year old and costly), bought them a hotpoint one as replacement.

Works quite well with lower power requirements than a traditional hob.
 
Hi Leccy; Maybe I'm a wee bit old fashioned....but reliability is my main gripe. The bulk of guarantee work we see on induction hobs doesn't just confine itself to budget models, we are seeing it across the whole range. Great because it helps pay bills....somewhat disappointing for the consumer if its just out of warranty :(
 
Thanks for all the replies, I suppose I am expecting a bit too much... I tend to cook things for too long because I'm always worried about undercooking things.

Sounds like it's me that's at fault rather than the hob, I'll just have to try and remember I don't need to incinerate everything! :oops:

Thanks for the help.
 
Oh man, all of the replies seem to be of people that purchase ready dishes from the supermarket. The addresser of the message instead totally has a point! In the vast majority of the cuisines of this world - probably even an Irish stew, not only an Italian ragù or a Moroccan cuscus - food DOES NEED to be cooked over an hour and some dishes even longer. Induction hobs unfortunately penalize the cooking quality by far.
 
Thanks for all the replies, I suppose I am expecting a bit too much... I tend to cook things for too long because I'm always worried about undercooking things.

Sounds like it's me that's at fault rather than the hob, I'll just have to try and remember I don't need to incinerate everything! :oops:

Thanks for the help.
What on earth needs boiling on full power for more than 30 minutes? Once something’s been brought up to boiling temperature it should then go on simmer. Make sure you have lids on your saucepans when simmering.
 

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