I’ve swapped to an induction cooktop from gas — 3 things I love, and 1 thing you need to know
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I’ve been boring everyone in earshot about my new kitchen. It’s been on my wishlist for a couple of years, so I’ve had plenty of time to work out exactly what I want for the cabinets and countertops. But when it came to appliances, there was one non-negotiable that topped the list.
Having relied on a gas cooktop for nearly 30 years, I was ready to make a swap. I was fed up with food boiling over and cleaning up around the rings and grates.
So I was more than ready to say goodbye to gas and welcome induction into my kitchen.
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It’s now one week since my new Hisense Hi8 induction cooktop was fitted (you can see from my images that I’m still working from a makeshift worktop), but in that short time I can honestly say I have no regrets.
Here I share three things I love and one thing you need to know before buying an induction cooktop.
3 things I love
1. Precision cooking
I was first introduced to induction cooking during a press visit to Smeg’s test kitchen, and was a little nervous to start. I wasn’t sure what to expect, or how easy an induction cooktop would be to use.
It turns out I had nothing to fear, and apart from taking a few moments to get used to the cooking levels, I found it instinctive.
I’ve since tested several portable versions, including Smeg’s portable induction cooktop and Ikea’s budget-friendly portable induction cooktop, and I’ve experienced the same with each one: induction cooking gives you precision.
Twiddling the knobs on my gas cooktop to get the heat ‘just right’ always felt like guesswork, and I was forever having to clean up the mess of boiled-over liquid.
The controls on the Hisense induction cooktop make it super easy to get the exact heat you need. What’s more, because your pans sit directly on the cooktop, without a rack above, heat loss is minimal.
2. It’s quick
After years of cooking on a gas cooktop, I always relied on an electric kettle to preheat my pasta water. Trying to bring a large pot to a boil from cold on a gas burner felt like it took an eternity.
Since swapping to induction, I’ve noticed a massive difference in speed, and it hasn’t gone unnoticed by my son, who has taken a sudden interest in this new ‘gadget’.
Apart from noticing the increased speed when using the normal controls, you can increase the intensity with the power boost — or ‘P’ on the controls. Apart from being a feature on the Hisense induction cooktop, it’s even included within Smeg’s portable version.
3. Clean up is easy
I can forget about spending time after I’ve enjoyed a meal cleaning up my cooktop. The flat surface makes it easy to wipe over. There are no awkward surfaces to work around, and with precision control, there’s less chance of spills and burnt-on messes.
What’s more, the Hisense Hi8 has a matt finish, so unlike the majority of induction cooktops with shiny surfaces, fingerprint issues are also obsolete.
1 thing to know
You may need to change your pans
I’d been using my previous pans for over 20 years, and they still have plenty of life left in them. However, as they are not induction-friendly, they simply won’t work.
Induction cooking works by passing an electric current through a coiled copper wire beneath the cooking surface. This creates magnetic energy that interacts with the cookware rather than the cooktop’s surface. For heat to be transferred, your pans need to be magnetic. That means using stainless steel, copper or cast iron. Aluminum pans won’t work.
Today, this isn’t a big issue, as when I was shopping for my new pans, the majority were induction-compatible. But if you’re not sure what to buy, look out for a symbol resembling a coil. And if you’re still not sure what to look for, drop me a question in the comments below and I’ll be happy to answer.
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