Silvercrest 2 Hob Induction

Product Information

This can actually be useful for certain types of cooking, as you can move food to the outer edges so it stays warm but cooks more slowly, while you use the middle of the pan to properly sear more food. However, it can also cause problems if you're not aware of it. Before T3, Duncan was a music and film reviewer, worked for a magazine about gambling that employed a surprisingly large number of convicted criminals, and then a magazine called Bizarre that was essentially like a cross between Reddit and DeviantArt, before the invention of the internet. There was also a lengthy period where he essentially wrote all of T3 magazine every month for about 3 years. SMAKLIG IKEA induction hob. The move from gas to this was roughly carbon-neutral at the time. As the grid gets greener, the advantage grows.

Value for money: Is the performance of the product and its various features consistent with the price? Other things you'll have to get used to are cooking on lower power settings than you're used to – see mistake #5, above – or reducing cooking times. Induction may not involve flames, but it can be fierce. Induction hobs are extremely efficient, and can usually cook very effectively on settings from 3 to 7 –the lower settings are more for keeping things warm. Use the top settings sparingly, especially boost.

More about this manual

I'm interested in alternative cooking methods for energy efficiency, and how acceptable they are to the cook. Cost to run: We asked whether the induction hob was costly or relatively cheap to run based on our 10 minute pasta-boiling test. The nominal power rating is ~2kW, so comparable with the SMAKLIG (2x2300W induction zone with booster; 3200W; 1x1400W induction zone with booster; 1800W; 1x1800W induction zone with booster; 2500W). There were lots (~20) of requests for the hob, including one from someone wanting to be able to cook smelly meals in a different room! Those are good –often very good –but in my experience, pans made entirely from stainless steel or cast iron are the best types of cookware for induction hobs.You can position them where you like, the hob 'burner' size is less important and they're less hassle all round.

Most people are probably aware that the pans you use on an induction hob need to have a base that is made of, or at least contains a disc of, ferrous metal. That is to say, iron or steel. However, what is perhaps less widely known is that the ideal pan for an induction hob should be as near to the size of the actual hob ring as possible. The reason you shouldn't overuse it is simple:most domestic pans just aren't built to be at such extreme heat for any prolonged length of time, and can potentially suffer warping and other damage. That's not all though. Pans that are that hot can also start to mark the surface of the hob itself. My own hob sadly bears the scars of this, and while it doesn't seem to have affected its performance, it has marred the clean and seamless appearance of the hob.

Rating

For example, it seems that a small efficient upright electric kettle can boil enough water for a cup of tea with a carbon footprint lower than using a hob (gas or electric) or even a microwave oven. Unlike ceramic or gas hobs that heat the entire pot or pan which in turn transfers the heat to its contents, electric induction hobs heat the ingredients directly using the invisible powers of magnetism. In fact, with the induction system, the pan itself becomes the heat source or element – electromagnetic waves magically penetrate the base of the pot and begin to agitate the electrons in the ingredients, which in turn creates heat for cooking. At the very least I'm interested to know how an induction hob compares on that front, but also how usable it is compared to our current gas hob for our day-to-day cooking. As for the planned experiment: I never got a round tuit, but while our kitchen was getting refurbished in early 2013 Jean did our cooking on this hob, the microwave oven, and a little bit on a portable electric grill. It seemed to work well and safely without letting a lot of heat into the room.