We have a AEG cooker with an induction hob, it is excellent, the Smeg that we had before this one was 50% more expensive and a total piece of shit.
I have continuity so it looks like the element is OK.
Not sure I want to delve any deeper
Bought a curry’s budget range cooker
Utter wank
AEG with 20% off code for the win …
Quite liked the look of this as part of a kitchen refurb -
But SMEG
Might keep my Neff instead.
Nearly there
Ceramic or Induction hob?
Having used both I prefer gas, but if i had to choose I’d go for induction. Need to be very careful on high heats or you will get hot spots and ruined frying pans. Start low and get hotter don’t start on top heat. Fine if the pan is full of liquid but I ruined a couple of pans getting too hot too quick in localised areas.
Perfect forum answer!
Buy something else
(thanks for the hotspot comments on induction though )
Thanks Rog
(I think)
Gas for the win
I am coming round to that way of thinking
More expense, more faff, more analogue, more fancy pans… You know you need Putins cloud juice.
Gas = less efficient, slower to heat up, far harder to clean, wasted heat makes kitchen unbearable in summer.
Bakeoff sofa emptying: yes.
Cooking: no.
Seems that the hot spot issue on induction is due to the size of the coil.
If the coil is big enough to cover the base of the pan then the heat is uniform.
I have had a look at the specs but I think the size quoted is the size of the ‘ring’ not the size of the coil.
This is not an issue with pans with eater in them so it may be that all I need to do is use ny carbon steel pan on the biggest ring to get the most even coverage and not use it on high setting.
Ignorance really is bliss, I have never had any issues with the ceramic hob on my old cooker but the discolouration on the carbon steel pan is not even, but there are no warping issues either.
This is definitely a consideration.
Save a bit of money on a highly rated cooker.
AEG and Zanussi are the same company with Electrolux