Induction Hob Buying Guide: Choose the Right Size

Induction hob: what it is and why choose one?

An induction hob heats a suitable pan directly through a changing magnetic field created by coils beneath the glass surface. That makes it faster and more efficient than gas or a traditional electric ceramic hob, where heat must transfer through the air or a heated element. Which?’s explanation of induction hobs covers the technology in more detail.

The main attractions are rapid heating, precise control and easy cleaning. The flat surface has no pan supports or exposed heating elements, so it is generally easier to wipe clean than a gas hob. Spilled food can, however, fuse to the glass if it is left beneath a hot pan.

Induction is efficient because the pan itself becomes the main source of heat. The surface can still become hot, mainly because heat travels back from the pan, but removing the pan stops the induction heating process.

How to choose the best induction hob

The best induction hob is the one that fits your worktop, cooking habits and preferred cookware. Before comparing brands or retailers, decide these points:

1. Type: choose a portable hob for temporary or space-limited cooking, or an integrated model for a permanent kitchen.
2. Width: 60cm suits many standard layouts, while 80cm and 90cm models provide more room between pans.
3. Zones: select the number and arrangement you can use at the same time, rather than assuming more zones automatically means better cooking.
4. Zone flexibility: bridging, CombiZone and flexible zones can join two cooking areas for a large or unusually shaped pan.
5. Controls and power: consider control layout, low-temperature simmering, pan detection, noise and how the hob shares power between zones.

On a standard four-zone model, zones commonly share power in pairs. Running several zones at full power can therefore reduce the heating speed of individual zones. If fast cooking matters, compare how the zones are grouped rather than looking only at the maximum number of zones.

Induction hob sizes: 60cm, 80cm or 90cm?

Choose 60cm if you want a conventional integrated format and normally cook with a modest number of pans. Choose 80cm when you need more space or want a larger flexible cooking area. A 90cm induction hob suits a generous kitchen where pan separation matters more than keeping the cut-out compact.

Size alone does not tell you how many usable pans will fit. Zone position and diameter affect how comfortably several pans can be used together, while the pan base should be approximately the same size as the cooking zone. A small pan may not activate a large zone.

A wider hob is not automatically more powerful or more practical. A well-arranged 60cm hob can be easier to use than a poorly arranged larger model, especially if your pans have different base sizes.

Induction hob with four or five zones

Four zones cover many everyday cooking patterns. A five-zone induction hob can make sense when you regularly use several pans, but the arrangement is more important than the count. A crowded five-zone layout may be less practical than four well-spaced zones with a flexible area.

Look for a central or side zone that suits your largest pan, and consider whether two zones can be joined. Bridging or CombiZone functions combine two areas; flexible zones are designed to accommodate larger or unusually shaped cookware. IKEA lists induction hobs with bridging or flexible-zone features in its range.

Power sharing matters when you cook a complete meal. Several zones may not all heat at their maximum rate at the same time, particularly on a standard four-zone hob. Use the highest-power setting for the pan that needs it most when several zones are running.

Portable induction hob: single or double?

An induction hob portable model is the practical choice for a small kitchen, temporary cooking arrangement or additional cooking space. Single-zone models are easiest to store and suit one-pan meals. A double induction hob portable model is more useful when you need to boil and fry at the same time, but it takes more worktop and storage space.

Portable induction hobs are available as single-zone and double-zone designs and can be useful for small kitchens, travel or temporary cooking arrangements. IKEA’s TILLREDA is a one-zone portable model, while the retailer also lists a portable two-zone TILLREDA.

Induction hob prices and UK models

Prices below show examples across portable and integrated induction hobs, from IKEA, John Lewis, Argos and BBC Good Food’s tested selection. They illustrate how format, width and features affect the range of prices rather than ranking every model.

These are the prices listed by the retailers or publication in the referenced product selections, so the relevant product page is the place to confirm the current amount before buying.

IKEA’s integrated range also includes the 59cm VILSTA at £199, the 59cm MATMÄSSIG at £279, the 59cm SMAKLIG at £349, the 78cm ROGESTAD at £499 and the 78cm BLIXTSNABB at £699. Argos lists induction hobs including the Indesit ISF18Q60NE at £179, the Russell Hobbs RH60IH414B at £159 and the Bosch PIE61ABB5E at £549.

IKEA induction hob, Bosch and other brands

Brand should come after fit, zone layout and cookware compatibility. IKEA offers both portable and integrated induction hobs, including products with bridging or flexible-zone features. Its range can therefore be relevant if you want to compare different formats in one place.

Bosch is available across several integrated sizes and feature levels. When comparing Bosch induction hobs, focus on the zone arrangement, flexibility, controls and power sharing rather than relying on the series number alone. BBC Good Food also lists tested Samsung models, including the NZ84T9747VK and NZ64B4015FK, in its induction hob selection.

Searches for Currys induction hob, John Lewis induction hobs, Argos induction hob and AO induction hob lead to retailer ranges with different model selections. The useful comparison is between each individual hob’s width, zone layout, installation requirements and cookware compatibility.

Induction hob cookware: what works?

Use pans with a ferromagnetic, or magnetic, base. The simplest check is to place a fridge magnet against the underside: if it sticks firmly, the pan is a useful candidate for induction. Cast iron generally works, although a heavy cast-iron pan can damage the glass if handled carelessly.

Aluminium, glass and copper pans generally do not work unless they include a suitable magnetic plate in the base. The pan base should be close to the size of the selected zone, and pans should be lifted rather than slid across the glass to reduce scratching.

How to use an induction hob for the first time

Start with a compatible pan containing the food or liquid you want to heat, place it centrally on a suitable zone and select the hob’s power setting. If the zone does not activate, check that the pan has a magnetic base and is positioned correctly.

1. Place the pan before selecting the zone.
2. Choose the zone that most closely matches the pan base.
3. Set a moderate power level, then increase it when rapid heating is needed.
4. Reduce the setting for simmering instead of relying on residual heat.
5. Remove the pan and wipe spills once the surface is safe to touch.

Some induction hobs produce a faint buzz or hum, particularly at higher power settings. Touch controls can also be difficult to operate when wet, so keep the control area dry during cooking.

Induction hob disadvantages to consider

The main disadvantages are the higher purchase cost of some models, the need for compatible cookware, a learning curve, possible buzzing and a glass surface that can scratch. Good Housekeeping’s discussion of induction hob pros and cons highlights these practical considerations.

Induction is more energy-efficient than gas because heat is generated in the pan, but efficiency does not automatically mean a lower running cost. Which? found induction more expensive to run than gas in its comparison because electricity was more expensive than gas.

Frequently asked questions

What is the downside of an induction hob?

The main downsides are the need for magnetic cookware, a possible learning curve, buzzing at high power, scratch-prone glass and a potentially higher purchase price. Touch controls may also be awkward when wet.

Which is better, an induction or an electric hob?

Induction is generally faster, more responsive, more energy-efficient and easier to clean than a traditional electric ceramic hob. A traditional electric hob may suit you better if you want to keep non-magnetic pans or minimise the initial purchase cost.

Which? recorded an average induction hob boiling a large pan of water in 4.57 minutes, while its fastest tested model took just over three minutes. BBC Good Food recorded one tested induction hob boiling one litre in 2 minutes 20 seconds.

What happens if you put a normal pan on an induction hob?

If the pan has no suitable magnetic base, the hob will not heat it. Pan detection may stop the zone from activating. Test the underside with a fridge magnet before using the pan.

What cannot be cooked on induction?

There is no ordinary food category that induction cannot cook solely because of the heating method. The restriction is the pan: aluminium, glass and copper generally need a suitable magnetic plate. With compatible cookware, induction can be used for the usual frying, boiling, simmering and cooking tasks.