By Ruislip Appliances, independent kitchen and laundry appliance specialist in Ruislip since 1958. Updated October 2026.
The hob you choose depends on how you like to cook, the pans you have and the supply in your kitchen.
Induction hobs heat the pan directly with a magnetic field. They are fast, responsive like gas, efficient, and easy to clean because the glass stays cooler. They need pans with a magnetic base: if a fridge magnet sticks to the bottom of a pan, it will work. Most induction hobs need their own cooker circuit, connected by a qualified electrician. Flex or bridge zones join two zones for large pans and griddles.
Gas hobs give instant, visible heat and work with any pan. They must be fitted by a Gas Safe registered engineer. Look for a wok burner if you cook at high heat, and cast-iron pan supports for stability.
Ceramic hobs heat elements under the glass. They usually cost less to buy, work with any flat-bottomed pan, but are slower to respond and cost more to run than induction.
Venting hobs have extraction built into the middle of the hob, pulling steam down instead of up, so you do not need a cooker hood. They suit islands and kitchens where a hood would block the view. Check whether you need ducting to the outside or a recirculating kit, and the space needed in the cupboard below.
Hobs are typically 60, 70, 80 or 90cm wide. Wider hobs give pans more room. Check the cut-out size in your worktop if you are replacing a hob.
Narrow 30cm "domino" hobs, such as a single gas wok burner or a teppanyaki plate, can be combined to build your own layout.
We take away and recycle your old hob.