Induction hobs are energy efficient and easy to clean but you need the right cookware to make the most of the efficiencies available. Our stainless steel tri-ply pans have a highly magnetic stainless steel exterior, a completely flat base and a 2.5 mm construction which means that they deliver efficiency, responsiveness and help to make cooking a real pleasure.
Unlike a traditional hob, an induction hob can’t produce heat on its own. Heat is generated by virtue of an electromagnetic field between the cookware and the hob top.
Beneath the glass surface of an induction hob top an alternating current is passed through copper coils generating a magnetic field. When a pan with a magnetic base is placed on the hob top the magnetic connection generates energy which immediately heats the pan.
An induction hob is highly efficient. A gas hob is 40-70% efficient as a lot of the energy produced by the gas flame is wasted heating up the hob top and the air around your pots and pans. On an induction hob approximately 84% of the electrical energy is converted into useful energy inside the pan and the hob top itself stays relatively cool. All this means that an induction hob will be cheaper to run and better for the environment.
Another significant bonus is that typically, an induction hob is much easier to clean – they are flat surfaces and, on the basis, that the hob itself doesn’t heat up there is also less chance of any spillages being burnt onto the surface.
Induction hobs can be more expensive than other conventional hobs. Though it is worth noting that whilst the initial outlay may be high in the long run an induction hob is likely to save you money by virtue of its energy efficiency. Copper and aluminium pans won’t work on induction hobs unless they have an induction plate cut into the base.
If you are leaning towards an induction hob for efficiency and cleanliness you need to make sure your cookware can deliver the same.
There are a number of things to watch out for when selecting cookware for your induction hob. Perhaps most obviously a pan which does not have a magnetic base will not function at all on the hob; but for real efficiency it pays to look a little further into the detail of the cookware you’re choosing.
Our pans have been engineered and specified for use on an induction hob. The external layer of our pan is one single sheet of highly magnetic ferritic stainless steel. It is perhaps worth noting at this stage that copper, aluminium and some types of stainless steel are not magnetic. The core of our cookware is made from a relatively soft grade of aluminium with a high copper content. This layer of aluminium transfers heat very evenly around the internal layer of 18/8 stainless steel.
The base of our pans are completely flat so that every part of it is in direct contact with the hob top, dramatically increasing efficiency. In test conditions we’ve found that pans adapted for us on an induction hob (i.e. one which has an induction base cut into the bottom), deliver a much slower boil than our equivalent pan. In more than one of our tests competitor cookware takes more than twice as long to reach a boil.
Finally, a common complaint about induction hobs centres on the ringing of the hob in use: this is the sound of the magnetic induction flowing through the pan. The heavy-duty construction of our cookware means that your kitchen will be buzz free!
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