I’m looking at buying an induction burner but it’s hard to find which brands may be reliable. Most of the youtube reviews are done by review bot channels and relying on amazon reviews in this day and age… yeah. So does anyone have any experience with these and know of a brand that I can go toward?
I have the cheapest, portable IKEA hob. I found one website that stated the build internals are extremely cheap (it didn’t suggest which one to buy instead unfortunately when the person was obviously extremely knowledgeable in electrical engineering).
All the negatives aside and there are a few, it works perfectly fine for everything. I have an 8L pressure stockpot that fits on there to make cooking even more efficient. None of our pots or pans are too big for it.
Do you mean a full hob (e.g. 4-6 spots) or a single plug-in ‘hot plate’ type dealio? For the former Bosch or Hotpoint should be decent enough, I don’t know if they make the latter though. I personally stay clear of Beko but that’s not because of their hobs, used to have a washing machine they made and it was awful.
Either way we made the switch to induction earlier this year and love it. Just check your pans are magnetic first, or be willing to replace them!
I’m looking for a hotplate or portable type. One thing I’ve seen people take issue with is a small heating area? Is this an overblown issue? On many of the units I have been looking at they say there’s a ring that’s like 4-6 inches in diameter that heats and I’d like to be able to cook evenly on a larger skillet.
My frying pan extends over the ring by about an inch all around, until now it was never a problem because whatever I was cooking was getting stirred, but this morning I tried making pancakes and there was a very noticeable raw ring on the edge when the middle was fully cooked.
However, I think this is likely an issue of experience. I’m not used to cooking pancakes on induction so if I had used a slightly lower heat setting and let the pan properly heat up I think I could have avoided it.
Induction can be very quick to achieve a high temperature on areas with direct contact, but if the ring is small only the middle part of the pan will be hot enough. For things being stirred that’s not much of an issue, but if even cooking is a big deal for you then it might take a bit of practice getting the pan right.
Thank you for sharing the experience, I’ll have to adjust my expectations lol. Having an even heating is something I was hoping for for things like crepes or omelets. But on the other hand what I have now is a regular electric glass top, and it makes me nervous with how easy it is to scratch. Scratches can make the entire glass top crack and it’s super expensive to replace. Any time any splatter happens or anything boils over for even a second if it drops onto the hot glass it INSTANTLY becomes burnt on and needs to be scraped off but you can only use special non-abrasive detergents…
Induction would suit my needs well enough for most things and I can probably adjust to the times it doesn’t.
One of the things I like is because induction works by directly heating the metal, on the rare occasion something does spill over it doesn’t burn nearly as badly because it only gets residual heat. Wipes off really easily.
They also cool down very quickly if you have children or pets to worry about.
I’m glad I made the switch. The pros far outweigh the cons for me, and with the pancakes/crepes I think it’s just a learning curve.
Six months in with daily use and no issues, it was recommended by a couple sites in my research. So was the Ikea one. I bought it to validate my decision to switch to an induction hob in the next 3-4 years, and I’m completely sold in spite of a few hiccups.
Pros:
- Super easy to use
- Does not instantly shut off when lifting away a pan (there is a grace period and it resumes when a pan is detected)
- Super easy to clean
- Can be moved anywhere with a plug and taken to events or potlucks
- Boils water about 3x faster than my gas stove
- Don’t need to constantly run vent fan
- Doesn’t heat up kitchen while running
- Works extremely well with my old cast iron pans and dutch oven
- Has a keep-warm mode and timer that runs up to several hours
Cons:
- The heating area is smaller than it appears, not as large as the largest circle that they printed on the top but bigger than the smaller one. With cast iron or thick-bottomed pots this isn’t an issue as the heat spreads, but with thinner pans there’s a noticeable cold ring around the outside. Not important for boiling, which is about 60% of my use-case lol
- Obviously can’t be used with non-magnetic pans, so all my cheap aluminum stuff stays dusty over on on the gas stove
- (US-specific) max power and boil functions can only be used for short periods of time unless your kitchen has 20-amp circuits (mine does but some don’t)
- The temp control function is iffy. I find it mostly not useful compared to “regular” 1-10 stove control.
- Personally my biggest pet peeve, which is a little silly, is that the cord is very thick and difficult to deal with. I know it needs to be this way to handle the current, but it’s still annoying. Currently using about 5 rubber bands keeping it tidy. On the balance, when I take it somewhere I appreciate it being longer so that it can reach floor outlets or be out on a counter.
Thanks for the well thought out response! I was looking at that one. How granular is the temperature at low temps? Will it keep something nicely at below the boiling point?
No prob! So, down at the lower levels (power settings 0.5-4.5, or below about 200F) it seems to switch to “pulsing” the burner. I think a lot of induction hobs do that… With anything that has some mass to it, this one can steadily keep it below boiling. My ikea kettle is pretty thin, sometimes it boils/hisses for just a split second even in keep-warm mode. Every other pot or cast iron I’ve used have enough mass that they don’t do that.
I think the temp control mode actually works better at low temps (but only if the pan is already hot*). I’ll either use the “keep warm” button and bump it up to 180f or just set my own timer.
*Something I noticed about most induction plates/hobs is that when you try to do temp control but have a cold pan, they just blast 100% power until the pan heats up. It’s probably fine but sometimes overshoots. The “regular number” mode (which I use like 95% of the time) doesn’t do that, it just does puts out whatever power you select
Here’s a very very informative video on the subject https://youtu.be/eUywI8YGy0Y
That’s a video specifically about non-induction electric tops, but thank you!
