Gas v Induction - the big debate!

How to choose your perfect hob!

When planning a new kitchen, it’s easy to stick to what we know rather than trying something new.  After all a new kitchen is a big investment which will last you years to come. The most common dilemma when choosing appliances is whether to choose gas or induction.  Many customers have been recommended induction, but are still nervous and need to understand the pros and cons of both and to test out the appliances.  With the added wealth of choice available, it can be daunting too which is why we can assist.  We can demonstrate on our appliances in our showroom and also book you in on suitable demo courses. 

However, what it boils down to is your style of cooking and what you want to achieve out of your kitchen.  The below are a few pros and cons which should help explain things.


Induction uses electromagnetisms to heat up and cook food.  The electromagnetic field creates a reaction between the hob and the bottom of the pan.  For this to work, induction hobs require special pans that have a magnetic base. They can come in a number of shapes and sizes depending on the make and model and tend to be more energy and cost efficient compared to gas. They are for the passionate cooks thanks to the precise temperature control, fast heat up time (faster than gas) and pan recognition system.  Tasks like melting chocolate is so much easier as there’s no need for a water bath.

TempControl is one of the latest innovations to be added to the induction range. Sensors are used to detect the temperature of the pan and automatically regulates the power on the hob to ensure the food being cooked is fried at a constant temperature preventing the dish from burning if the power is not turned down! They are also faster than gas, as many models feature a “boost” function.

With regards to design, Induction looks very sleek and have a minimal look and feel about them. Most hobs have the option of being fitted flush to the worktop leaving no edges exposed.  Minimal cleaning is also required due to the ceramic glass which suits many time poor families.  Induction hobs are also ideal for families with young children as many feature a safety lock which prevents the hob being turned on accidently.  The method in which induction works means the pans heat up and not the hob, meaning no scorching hot surfaces are every exposed!

Many newer models Induction hobs now feature built in extractor fans which means the need for bulky over the head extractors are no longer required which is cost and space effective. 

In general, there only seems to be a couple of drawback with Induction.  The main issue being that there is no open flame for charring, which some people like.  The other drawback is that some customers complain of a slight “humming” noise which is generated from the induction.  Some pans generate more noise than others, but in general its benefits outweigh its negatives.

To summarise here are the pros and cons:


  • More energy efficient/eco friendly
  • Easy to clean
  • Modern and stylish
  • Quick to heat up and control
  • Safe to touch and child friendly (no naked flames)
  • No gas supply needed


  • Potential extra cost – new magnetic pans
  • No open flame for charring
  • Can create humming noise


Many customers love gas as it’s a visible heat source, the most familiar and the perception it’s easy to control in comparison to induction.  Using gas provides an intensive heat source which is great for Oriental style cooking or cooking on high temperatures due its open flame.  In the past, gas hobs were always fitted with a slight rise from the worktop.  However, similar to induction, most models these days allow the hob to be flush fitted to give a more sleek look.  Any pans work on gas unlike induction, so there’s not the expense of purchasing new pots and pans.

Selecting gas does not necessarily mean an over the head extractor. There is still the option to have extractor which rises from the worktop giving a sleek look and finish.

The most common perception with gas is that is heats food up quicker than induction. However, this is not the case. Recent tests show that induction is in fact quicker! In a Which? Test “The fastest induction hob took less than 3.5 minutes to heat a big saucepan of water from tap temperature to just short of boiling, whereas the quickest gas hob took 8.5 minutes to do the same thing.” This is because induction hobs are more efficient at using and distributing the heat they produce than gas hobs. This in turns makes them more cost efficient.

The main drawbacks of gas is that it retains heat after the flame has been turned off which mean food continues to cook.  Some people find the speed of gas slower compared to induction and the general cleaning laborious.

From a safety perspective families with young children tend to stay clear of gas due to the open flames.



  • Instant heat and visible flame
  • Quick to adjust temperature
  • Open flame for charring
  • Traditional look and easy to use
  • No new pans required


  • Harder to clean
  • Reliant on gas supply
  • Naked flame so not child friendly
  • Retains heat after switched off
  • Less energy efficient than induction

If after reading the above you are still unsure of which option to choose, speak to us about booking on an appliance demo day.  Here you will have a socially distanced appointment and speak to a specialist more about your needs and try out appliances.





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