Hobs: A Worktop Express® Nutshell Guide

Hob Types: The Essentials

Electric Hobs

• The visible ‘plates’ on this hob provide a nice combination of traditional appeal with modern flair.
• They are also pretty handy in terms of even heat distribution and cookware: sealed plates are suitable for any type of pan.
• Heat is conducted directly into the pans which can be more cost effective.
• Tip: look out for the hobs with ‘red spots’ – these are usually rapid heating plates with more power than the standard plates of equivalent size.

Gas Hobs

• An oldie but a goodie: these hobs are considered the easiest to control as the heat source is clearly visible.
• Most modern gas hobs use mains ignition and will ignite automatically when you turn the knob to the indicated point. Some require you to press and hold a button to ignite.
• Tip: decide whether your priority is continuity or extra protection. This will determine whether automatic reignition or a failsafe cut out is the right choice for you. Many hobs now offer such functions – meaning that if the flame blows out, the hob will either automatically reignite or automatically turn off the gas.

Ceramic/Induction hobs

• This type of hob has become very popular in recent years: stylish, easy to use and clean, these hobs can be perfect for a modern kitchen.
• Both hob types feature a durable toughened glass as a surface. Stains can be wiped off easily, so maintaining the pristine appearance is not difficult.
• All hobs have residual heat lights so it’s easy to tell when the hob has cooled sufficiently.
• Ceramic hobs house an element underneath the hard-wearing glass, meaning that as soon as you switch a ‘zone’ on, heat will be directed to it. The zone will glow red as it heats (sometimes the colour varies in intensity according to the selected heat level).
• By contrast, induction hobs conduct heat to the pan (so the pan is heated rather than the zone) through the generation of an electromagnetic field.
• Tip #1: when selecting cookware for ceramic hobs, check the specifics of your chosen hob. In theory – provided you are not using a ceramic and not induction hob – any flat-based pan will do. However it is recommended to use a heavier gauge pot for intense/fast heating, and copper cookware is to be used with caution – the glass surface of the hob can scrape off minute particles, causing staining which can be permanent.
• Tip #2: specific cookware is required for induction hobs. Pots and pans must be made of ferrous metal; this material is magnetic and thus enables the cooker to heat the pan via electromagnetic field.

Hob Types: The Essentials