Induction hobs

In cooking, induction models use electromagnets to directly heat pots and pans quicker than usual.

They use an electric current to apply heat directly, so it’s incredibly quick and effective.

Induction hobs don’t actually heat up the cooking surface, so it’s perfectly safe.

Sorry for getting science-y. Ceramic hobs use a traditional thermal conduction, while induction hobs use electric currents to heat your pots and pans.

On average, it’ll take about 4 minutes to boil water on an induction cooking surface.

Whatever you’d cook on a regular hob, you can cook with induction. In fact, you could probably make bigger dishes by combining the zones for big batch bakes.

Big time. Induction hobs use up to 70% less energy than other models. This is because they heat up the pots and pans directly, instead of the surface, so warmth goes exactly where it’s needed.

They tend to be more expensive than other hobs, but they last about 15 years so it’s a great investment. Plus, with finance options available at AO, you can spread the cost to make it much more manageable.

Because induction hobs use electromagnets, regular pots and pans won’t cut the mustard. Instead, you’ll need special compatible ones that accept the direct source of heat from these quick and efficient hobs.