| Induction Hobs Induction hobs have a strong electro magnet (or induction coil) positioned just under the ceramic cooking zones. When you switch on the hob ring you want to use and place a ferrous metal bottomed pan on it, it completes an electric circuit between the hob and the pan and heat is transferred evenly to the pan and its contents. Why use an induction hob? The speed of induction cooking is one of its major benefits. Cooking zones heat up remarkably quickly, and power can be easily transferred from ring to ring when required. Induction is also extremely controllable and energy efficient; as soon as a saucepan is removed it breaks the circuit, so the heat diffuses instantly. Gas hobs have a deserved reputation for controllability, but induction hobs offer similar levels of sensitivity. Energy efficient Induction hobs are extremely energy efficient, but also one that saves you money on electricity bills, unless you have just swapped from a gas hob. Only the base of the pan heats up, so only the precise amount of energy you need is ever used, so no wasted heat disappearing around the sides of the pan, and heating up the kitchen. So what pans can I use? Ferrous metal saucepans are required for use on an induction hob. You may be able to use your existing saucepan (check to see if a magnet sticks to the bottom of your pan). If not then don't worry as we recommend you check out the range of induction pans from companies like iittala and eva solo. From stylish designer saucepans to every day induction pans, we have a range to suit most pockets, and induction pans that will certainly look good in your new kitchen. | 
