Induction Hob Buying Guide 2025: Faster Cooking, Lower Bills, and the Features That Really Matter

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Thinking about an induction hob? Here’s the 2025 guide to sizes, power, cookware compatibility, vented hobs, installation, running costs, and must‑have features—plus cooking tips and FAQs for UK kitchens.

Induction Hobs

Introduction

Introduction Induction has gone from “chef’s secret” to mainstream must‑have. It’s faster than gas, more precise than ceramic, safer around kids, and cheaper to run. If you’re upgrading your kitchen in 2025, this guide shows you exactly how to choose the right induction hob for your space, budget, and cooking style—and how to get the best results from day one.

Why choose induction?

Speed: Boils water up to 2x faster than gas/ceramic.
Efficiency: Up to ~90% of energy goes into the pan (less heat waste).
Control: Instant, precise heat changes like gas—without the hot grates.
Safety: Surface stays cooler; auto‑off, pan detection, and child locks.
Easy clean: Spills don’t burn on; a quick wipe does it.

How induction works (30‑second explainer) Electromagnetic coils under the glass create a field that heats the pan directly (not the glass). You need a magnetic base (iron/steel). If a magnet sticks to the base, it works.

Sizes and layouts

60 cm (4 zones): Standard UK fit; fine for most households.
75–80 cm (4–5 zones): Extra elbow room for large pans.
90 cm (5 zones/large flex zones): Serious multi‑pan cooking and woks.
Domino modules (30–40 cm): Mix & match (e.g., 2‑zone induction + teppan or gas).
Venting hobs (with built‑in extractor): Great for islands/open‑plan when you want to skip a ceiling hood.

Zone types (choose by how you cook)

Classic circular zones: Budget‑friendly, simple.
Bridge/linked zones: Combine two zones for griddles, fish pans, roasting trays.
Flex zones (rectangular): Put pans anywhere in the active area; the hob auto‑detects.
Full‑surface induction (premium): Heat anywhere on the glass; the hob maps pan shape and moves heat as you slide.

Power and performance

Total power (kW): Typical 3.0–7.4 kW on standard supply; some models can boost higher with suitable wiring.
Power management: Lets you cap total draw (useful on 32A supplies).
Booster/PowerBoost: Short bursts to sear steaks or boil fast (one or multiple zones at a time).
Keep warm/simmer: Low, steady settings (e.g., 70–90°C) for sauces and chocolate.

Cookware compatibility (quick check)

Works: Cast iron, carbon steel, most stainless steel (magnetic base).
Doesn’t (unless labeled): Aluminium, copper, plain glass/ceramic.
Test: If a fridge magnet sticks to the base, you’re good.
Base quality matters: Thick, flat, multi‑ply bases heat evenly and reduce buzz.

Noise and feel

Low hum is normal at high power (from the coils and pan). Lightweight pans can “buzz” more—heavier bases are quieter.
Built‑in fans cool electronics; you’ll hear them after heavy use, similar to a quiet extractor.

Must‑have features in 2025

Slide‑touch or knob controls per zone: Faster than multi‑tap plus/minus.
Multi‑level timers: Independent timers per zone + kitchen timer.
Auto heat‑up: Jumps to high then drops to your set level automatically.
Pan detection + auto shut‑off: Saves energy and prevents scorch.
Child lock + control lock: Safety while cleaning mid‑cook.
Residual heat indicators: Know when the surface is still warm.
Pause function: One‑tap “all zones to low” for phone/door moments.
Bridge/flex zones: Real‑world useful for trays and odd‑shaped pans.
Bluetooth/Smart probe (nice‑to‑have): Pan/probe integration for precise temps.

Vented induction hobs (hob‑with‑hood combo)

Pros: No overhead hood, ideal for islands; efficient capture at source; sleek look.
Cons: Higher cost; lose some cabinet space for ducting/filter unit; consider noise.
Ducted vs recirculating:
- Ducted (outside vent): Best performance, quieter.
- Recirculating: Easier retrofit; change carbon filters regularly.
Cleaning: Removable grills and trays; many are dishwasher‑safe.

Installation essentials (UK)

Electrical: Most 60–80 cm hobs are hard‑wired; many draw up to 7.4 kW—plan a dedicated circuit (often 32A). Check manufacturer specs.
Worktop cut‑out: Standardized but always confirm exact dimensions and ventilation gaps.
Venting hobs: Plan duct route early (150 mm round or equivalent flat duct recommended).
Flush mount vs surface mount: Flush looks seamless but needs precise fabrication and compatible worktops.

Running costs (ballpark, 2025 UK)

Induction is typically the cheapest electric hob to run thanks to efficiency.
Example: Boiling 1L water can use ~0.1 kWh or less on induction (a few pence).
Use lids, match pan size to zone, and leverage residual heat to trim costs further.

Cooking tips for great results

Preheat pans briefly (it’s fast—don’t overdo or you’ll scorch).
Use the right power band:
- 1–3: melt/keep warm
- 4–6: gentle simmer
- 7–8: rolling boil/saute
- 9/Boost: rapid boil/sear (short bursts)
Dry the pan base before placing (prevents scorching marks).
For woks: Use flat‑bottom carbon steel woks or an induction‑compatible wok ring (if your hob allows).
Clean as you go: Sugar/melts wipe off easily if you act fast; for baked‑on, use an induction‑safe scraper at 45°.

Glass care and longevity

Use heavy pans carefully—lift, don’t drag.
Keep the base and glass clean; grit scratches.
Use a hob protector mat (induction‑safe silicone) when kneading or placing bowls.
For marks: Ceramic hob cleaner + soft pad; avoid abrasives.

What to spend (UK guide)

Budget (£200–£350): 60 cm, 4 zones, basic touch controls, booster on one zone.
Mid‑range (£350–£900): Better power sharing, multi boosters, bridge/flex zones, nicer controls.
Premium (£900–£2,500+): Full‑surface flex, advanced sensors, flush‑mount, vented hobs, app integration, quieter fans.

Induction vs gas vs ceramic (quick compare)

Speed: Induction > Gas > Ceramic
Control: Induction ≈ Gas > Ceramic
Efficiency: Induction > Ceramic > Gas
Cleaning: Induction > Ceramic > Gas
Cookware cost: Gas/Ceramic (existing pans) may be cheaper; induction may need pan updates.

Common questions Q: Do I need special pans?
A: Just magnetic bases. Many modern stainless sets already work; test with a magnet.

Q: Will it trip my electrics?
A: Choose a model with power management and have it correctly wired on a suitable circuit.

Q: Is induction safe for pacemakers?
A: Generally considered safe when used normally, but anyone with an implanted medical device should follow manufacturer/medical advice and avoid prolonged close contact with active zones.

Q: Can I canner/preserve on induction?
A: Large, flat, magnetic pots are required. Check the hob’s max pan size and weight guidance.

Q: What about scratches?
A: The glass is tough but not scratch‑proof—lift pans, keep bases clean, and use a protector when needed.

Quick buying checklist

Size to fit your cut‑out and cookware style (60 vs 80/90 cm; flex zones if you use trays).
Power management and multiple boosters for real‑world speed.
Bridge/flex zones for griddles and odd pans.
Intuitive controls (individual sliders are best) and per‑zone timers.
If on an island, consider a vented hob; plan ducting early.
Confirm electrical supply and ventilation clearances before purchase.

Cnclusion

Conclusion An induction hob is one of the smartest kitchen upgrades you can make in 2025—fast, efficient, precise, and a dream to clean. Pick the right size, prioritize flex/bridge zones and intuitive controls, plan your electrics and (if needed) ducting in advance, and invest in a couple of quality magnetic pans. You’ll cook quicker, cut energy waste, and enjoy a sleeker, safer kitchen from day one.

Induction Hobs