When choosing the type of hob to go for, its more than just a simple choice between gas and electric. There are five options to choose from; Gas, Gas-on-glass, Ceramic, Induction or Electric plate. Which type will you go for?


Gas hobs give instant heat and are fast, responsive and easy to control. and. They tend to distribute heat well across the base of a pan. Gas is still the most popular choice with home cooks, giving a professional look to your kitchen and visible heat. If you use a wok frequently, a gas hob is a good choice

Gas-on-glass hob

If you love your gas hob but hate the mess and spillages then this could be the perfect option for you. Gas burners are mounted on top of ceramic glass, making the surface much easier to clean. The burners don’t heat up as quickly as on an electric ceramic glass hob, but you’ll get that precision heat and control of a normal gas hob.

Ceramic (electric)

Ceramic hobs are electric with a sleek, smooth easy-to-clean surface. They heat up quickly, but are less responsive than gas when moving up and down the power settings. Heat distribution around the bottom of pan also isn’t as good as when cooking on gas.

Read more: http://www.which.co.uk/reviews/hobs/article/types-of-hob-explained – Which?


Induction hobs create a magnetic field between the induction element in the hob and the pan, meaning only the pan heats up. This is a great safety feature and perfect if you’ve got children or pets that like to climb. It also means they are cheaper and more efficient to run as they use a precise amount of energy. They are also quicker than other types of hob as the power settings are instantly responsive. The glass top means its super easy to clean.

Sound like your type of hob? Bare in mind that all your pans will need to be magnetic and work on induction or you will need to invest in a new set.

Electric plate

Electric plate hobs are the traditional form of hob, where the heating element is covered by a solid metal plate. They are simple and easy to use. The plates are slow to heat up and to cool down, making it difficult to control the temperate and taking longer to go from a boil to simmering.

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