I've been putting off replacing my trusty old pots for months now. The thought of putting them out to pasture was unbearable. My existing pans were magnetic and flat, after all, and I had no intention of letting them go without a fight. In the end, it was only fitting that they would be taken care of, so I made my way to the store to find some induction-compatible pots.
As it turned out, I needed a six-pack bundle of granite-covered recruits in order to get started with this new technology. I'd heard great things about induction cooking, but I wasn't convinced at first. My old crew was still in good shape, and I thought that maybe flowers and a movie occasionally would be enough to keep me entertained while I waited for my new pots.
I've been using the hob for a week now, and the smoked glass finish looks good - it's a nice touch, if you ask me. The zones are 2x 1800W and 2x 1400W, and each zone can be used separately or combined on the left to handle larger cooking surfaces.
The touch slider control works well, and I've found that I can slide or single-touch anywhere along it to set a level. Yes, the timer works too - when you press the 'H' button, it illuminates to show you which zones are still hot after each use. The fan hasn't been noisy for me at all.
I did have one bit of trouble with my first testing - using the smallest new pot and trying to boil it through each individual zone. It didn't work out as planned, and I had to resort to using two smaller pots (which also failed). If the zone doesn't detect a pot, there's nothing to heat, so you just flash an indicator at you while wondering what you've been drinking.
After a few tries of scratching my head, I finally figured out that only the lower power zones can handle small pot bases. That was a useful tip for some people - it may be worth noting in the instructions, if you ask me.
The hob sends timed pulses of heat to the pots, and this method does work for temperature control. The lower the setting, the longer the duration between heat, while the higher the setting, the shorter the period. I've found that it's a bit strange at first, but once you get used to it, it works quite well.
I was initially concerned about limited access to two active zones at a time - but upon further reflection, it makes sense for induction cooking as I don't often use more than two rings on the go with gas. The reality is that I hardly ever used more than two rings anyway.
Getting the shine on the glass surface after cooking has been a challenge - smudges are unforgiving when it comes to glass. To get rid of them, I've found that applying a bit of polishing cream before cleaning up has helped. Does the hob work? Yes; it heats pots and cooks food with ease. Although my heart still pines for my old pots, my first foray into induction cooking hasn't been too bad.
H. Wilson - 10/12/2025
