What you should know about induction hobs



Flexible: Miele’s top model with full-surface induction that remembers how the pot was set.
Image: Miele

Induction looks quite similar to the electric cooktop. But it’s smarter: it heats up where it’s supposed to, is incredibly fast, and the glass ceramic cools down again quickly. These induction hobs are interesting.

Dhe induction hob won. If it was ever in competition with the gas hob, this one lost the game because the prices for its resource are quite high. Induction is now unbeatable because it’s a fast, direct, inexpensive and easy-to-use way of cooking. It is understandable that some people have certain initial concerns about the technology. In contrast to hobs with gas or electric drive, things happen on the induction hob that can seem scary to a man or woman in the kitchen (see box at the end). But the technology is harmless.

The real danger is hasty purchase of an induction hob. Even if the products are similar on the outside because they ultimately only consist of a black surface that is broken up by lines or circles, they have different functions. That is reflected in the price. We have standard and top models from miele, Siemens, AEG, Gaggenau, Berbel and Amica. A cheap entry-level model is available from Amica for just under 600 euros. But even Miele offers devices from 870 euros in the lower class. In the upper class, the company from Gütersloh with the price of 3350 euros for its top model still falls below the 4000 mark, Berbel and Siemens are above that, Gaggenau anyway. The prices jump up with the manufacturers as soon as the customer wants more freedom.



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