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Do you go for the efficiency, cleanliness and response of induction, or the char-ability of gas – or both? We ask some of our favourite cooks what they prefer
Got a culinary dilemma? Email feast@theguardian.com“I’m having my kitchen redone and am torn about whether to get a gas or induction hob. Help!”Hayley, Lancaster
“I don’t know anyone who has converted to induction who wants to go back,” says food writer and broadcaster Tim Hayward. The benefits of not cooking on gas, he says, are myriad, but the first question to ask yourself, Hayley, is how much coverage you need: “For most of my life, I’ve had big stoves with five burners, and I’ve never used all of them at once,” Hayward explains. So he’s now gone for something smaller: a Sage Control Freak, which is a single induction burner that sits on top of the worktop and has two built-in probes to measure the temperature of both the pan and the food inside it. His wife also insisted on a built-in, single-pan induction hob, but it doesn’t get much use: “If she’d let me have two Control Freaks, we’d be absolutely fine.”
Got a culinary dilemma? Email feast@theguardian.com
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