Here is our simple guide to getting the most out of your induction hob:

Make sure your cookware is compatible

Induction hobs work by creating an electromagnetic field that reacts with the pot to create heat.

This means your pots and pans need to be made from ferromagnetic materials, such as:

•   Cast iron

•   Enamel cast iron

•   Stainless steel (most types)

Materials that won’t work on an induction cooktop/hobs include:

•   Aluminium

•   Glass

•    Copper

Q: How do you tell if your cookware is ferromagnetic?

A: Easy! Simply take a fridge magnet and see if it will stick to the bottom of your pan.

Q: What if you have a favorite pot, but it’s not ferromagnetic?

A: It is possible to buy an induction disk that sits between the cooktop and the pot. The disk is made from ferromagnetic material, so it will heat up and then transfer this heat to your pot.

Advantages of induction cooking

Probably the best feature of induction cooking is that it allows for incredible temperature precision.

Temperature precision is good because:

•   It reduces the risk of burning your food

•   It takes the guesswork out of cooking

•   It produces consistent cooking results

•   It’s ideal for both low-heat and high-heat cooking

Induction cooking recipes

Anything you would normally cook on a gas or electric cooktop can be cooked using induction. However, you will need to be mindful of the fact that they heat up extremely quickly – especially if you’re using the ‘boost’ function. (On some models, a large pot of water can be brought to the boil in as little as 60 seconds).

Fast heat-up times means greater energy efficiency, and it also means less time spent slaving over a hot stove… literally!

Induction hobs are also perfect for low-heat cooking. So if you want to melt chocolate – for instance – you don’t need to worry about it burning. Simply pop it in a pan, set your cooktop to ‘1’, and let it slowly and safely melt, like so:



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