Induction combines the benefits of electric ceramic hobs with the controlability of traditional gas hobs.
1. As fast and controlable as a gas hob
2. Safe to use especially if young children are around - the zone only heats up when a pan is in place. The rest of the time it is cool to touch even if switched to full power. No potentially explosive fuel required.
3. Energy efficient - only the pan area is heated up and if the pan is removed, the electro-magnetic circuit is broken and heating stops instantly
4. As easy to clean as a smooth electric ceramic hob
5. No combustion byproducts (water vapour and carbon dioxide)
6. Can be used with your existing saucepans provided they have a ferrous metal base. You can test this with a magnet.
1. Can't be used with aluminium, glass or other non-ferrous pans.
2. You need to check with the hob manufacturer if you have a heart pacemaker fitted.
You can now get induction hobs designed specifically to take a wok in UK. I haven't posted enough to post URLS but Google "Stoves S7-C900TCiWOK" to see a picture at
This would be suitable for anywhere with 230v 50Hz electric supply.
I'm sure that there must be equivalent products on the other side of the pond.
In a few years time cooking on gas will be regarded in the same way that using a typwriter instead of a word processor is today.