Induction Hobs buying guide

A frequently asked question is how does induction work?! Induction hobs deliver heat to the pan using a magnetic field.         
        
The electric current passes through a coil which creates a very strong magnetic field under the ceramic plate. This field creates an induction current, which generates heat and is drawn upwards into the ferrous pan. The induction currents heat the pan instantly, which then passes its heat on to the food it contains.        
         
Advantages of induction        
         
Safety - the temperature of the glass top remains low. With an induction hob, the heat necessary for cooking the food is produced directly inside the pan; the vitro-ceramic glass hardly heats up at all, as it only receives the heat from the pan placed on it. If there is no saucepan on the hob but the power is on, the surface will not heat up until a suitable saucepan is placed on the hob.        

Precision cooking control - these cooking zones are so accurate that it is possible to create a constant low temperature for long periods of time, so that soups and casseroles can simmer away without the likelihood of them sticking to the bottom of the pan.        

Induction hobs are also extremely fast – being capable of reduced cooking times, and because there is no heat wasted, they use considerably less energy than other hobs. Induction hobs are more economical than conventional hobs - when a pan is lifted off, the zone stops heating immediately.

Will my pans work on an induction hob? Pans in enamelled steel, cast iron or stainless steel are all suitable for use on an induction hob.