Induction Hobs

The standard cut-out is 60cm and that's where most four-zone hobs land, suiting flats and average kitchens. Step up to 75cm or 80cm if you cook two big pans side by side without juggling, and 90cm gives a fifth zone or a long flex area for griddles and roasting tins. Compact 30cm domino-style and small portable units suit utility rooms, campervans and second-kitchen setups, but they won't replace a main hob for family cooking. Read More...

Measure the worktop cut-out and the cabinet depth before you shop. A hob that's a few millimetres wider than the gap means new worktop work, which is rarely worth it for a slightly bigger surface.

Two-zone hobs cover one-pan cooking and tight spaces. Four zones is the everyday answer for most households, and the layout matters as much as the count, because pans crowd each other on cheaper grids. Five-zone and flex-zone hobs pair into one long bridge area, which is the practical advantage if you use oven trays, fish kettles or two pans of different sizes at once.

Every hob in this category uses touch control, with some stepping up to a slider for finer power adjustment. Touch sliders feel closer to a dial: drag for low simmer, tap for boost. If you want physical knobs, you're looking at a different format altogether (knob-controlled hobs sit on a separate set), so factor that in before you commit.

Venting hobs and downdraft extractors pull steam down through the surface instead of up to a hood, which frees the wall above and suits island installs. They cost more, need ducting or a recirculation kit, and the install is more involved. If you already have a working hood or your hob sits against a wall, a standard induction hob is the simpler buy.

Induction needs ferrous cookware. Hold a fridge magnet to the base of a pan: if it sticks firmly, it'll work. Cast iron and most stainless steel are fine. Aluminium, copper and old ceramic-base pans usually aren't, unless they're labelled induction-ready. Budget for a couple of replacements if your set is a mix.

Ceramic hobs heat a coil under glass, which then heats the pan, so they're slower to respond and slower to cool. Induction creates a magnetic field that heats the pan directly, which means faster boil times, instant power changes and a cooler glass surface around the pan. Against gas, induction wins on cleaning, child safety and energy use, while gas still wins on visible flame control and works in a power cut. Running cost favours induction in most UK homes given current electricity and gas tariffs.

Most full-size induction hobs need a dedicated 30A or 32A circuit wired by a qualified electrician, not a 13A plug. Smaller portable and single-zone units run from a standard socket. Check the appliance's connected load before you book the fitter, and confirm the worktop material can take the cut-out without chipping at the edge (composite and solid surface are fine, laminate needs a sealed edge).