Gas or electric hob

I like a gas hob.

Our electric oven is getting near end of life. As we will have to replace it sooner or later, I might as well plump for gas.
 
Always had gas but went induction last year mainly for aesthetic reasons far neater looking quite impressed with it for heat up time etc but still think gas beats it regards controllability
 
gas112 said:
Always had gas but went induction last year mainly for aesthetic reasons far neater looking quite impressed with it for heat up time etc but still think gas beats it regards controllability
Click to expand...
Agree with this a lot. But the controlability gets better as you get used to it. Wife accuses me of cooking by numbers, but once you get used to the settings the numbers are helpful.

Wife and me both prefer induction now to gas, but her biggest complaint is the weight of the pans needed. Gas might even be better for a wok but not something we use.

Can understand people preferring gas but we wouldn't go back to it.
 
Andydevon said:
Induction all the time. Used gas which is ok but induction is so easy to clean and faster than gas.
Click to expand...

Gas hob and double gas fan oven here. I have no problem cleaning the hob, it is very easy - lift off the grids and just wipe with a damp cloth. If necessary, lift the burners out of the way too. I wouldn't swap the gas hob for induction, but a downside of gas is the poor control - The control knobs are either full on or minimum, not easy to get a level between. Present ones are maybe 15 years old and have been very reliable. The only issue has been the thermocouples not making adequate contact with the burner valves. Flame would not stay lit - a quick adjustment with a spanner and normal operation is resumed.
 
One of the problems I have seen spoken about for induction hobs, is the method of control.
Because many have touch buttons integrated into the glass, turning the hob off quickly, if there has been a major spill, can be problematic!
Whichever hob you look at, read the reviews!
...And you may need new pans made from or containing a ferrous core. This is another expense that isn't always taken into consideration. Test your existing pan bases with a magnet! :)
 
Another thing is induction hobs can come in far bigger width`s than the vast majority of gas hobs so if you go for a 800/900 wide induction and dont like it you are going to struggle to get a gas hob to fill that hole so new worktops
 
I've had a gas hob for years, I chose it mainly for the lower cost of gas, although its other main advantage is the control it gives you. The downside is that it needs a lot of cleaning and is difficult to clean, with all the removable burners, rings and stands. A couple of the ignitors have failed on mine so I have to use matches on those.

I've used a few induction hobs, they are good looking, powerful and easy to clean. The controls are easy once you get the hang of them. I have also connected two induction hobs - both of them had two phase wires. I don't know if they are all like this.
 
Gas hob and electric fan oven. Gas ovens can be a bit of a problem unless you want to heat the kitchen and some do not regulate down well. Suppose they are worrying about the flame going out which can be detected but anyone cooking wont be happy if it does and they didn't notice.

;) I didn't fancy adding the wiring for an electric oven. We bought a Belling that has a fan in the oven. It regulates so low my wife has been known to think it's gone out. It has an electric grill that can also be used as a gas oven, Not so even as the main oven. The main oven fan is mostly used to roast a turkey and jobs like that. :) They could have done a better job maybe but it does even up the heat. It's free standing which wont suite some.

Interesting really as I think Belling stuff is designed in the UK. We can do a pretty good job - at times, The last truly decent oven we had was when the gas board was about. They selected what they sold. The 2 others in-between - ok I suppose but not that good. One actually I'm glad to get rid of.

We also have a Sharp combi sort of semi built in. Not that well insulated so plenty of scope for heat to get out. Much bigger cavity than others so a decent size for an oven. We don't use it with it's sliding in shelves. Just the usual kit - a low and high stand. It also has a bread proving setting :) that I might use one day.

Drinks - Morphy Richards hot water dispenser. We have very soft water. It will boil up to 1.5L. Ok for gravy or what ever. Think we have been using it for 3 years now. Bought not long after they came out. 3 temp setting ;) a lower one improves the taste of instant coffee.
 
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