Menu
Menu
Menu
If you google “induction hobs” you’ll find an almost unanimous barrage of information telling you how safe they are, and in some respects that’s true. We’ve all left something flammable like a tea towel on the hob or forgotten to turn the power off after cooking, and in these cases an induction hob will not start a fire – we’ll get to how they work shortly and why that is. The truth about induction hobs is a little more insidious, and you might be surprised at the reasons why. But fret not, we’ll have the unadulterated facts for you. But first, we’ll have a look at how they work and why the UK is moving toward induction in the first place. Read on to find out more.
Traditional hobs have a heat source that radiates from under the pan, leaving the pan to conduct what heat they can, with much of it spilling around the edges or failing to be absorbed by the pan material. Because of this, they run at around 60% efficiency, so around 40% of energy (and your fuel cost is wasted in lost heat). Some are even as low as 40% efficient.
Induction hobs are so-called because they induce a current in the pan. It is the electrical resistance of the metal in the pan that causes the pan to heat up. The copper coil that sits underneath the glass top creates a magnetic field and when a ferrous pan is placed on the hob surface, it attracts the magnetic field and causes rapid, unseen vibrations in the pan metal. The trapped energy has no option but to be released as heat and this is what cooks your food. Because of this they are up to 90% efficient, in some cases, over twice as efficient as some traditional hobs (there is far less waste in heat, fuel, and of course your hard-earned money), and this is one of the key reasons they are so attractive for new installations. Of course, you need compatible pans to use them but the selection these days would satisfy even the most prudent shopper. Sound fantastic, don’t they? But, efficient doesn’t mean safe.
There is no way around it. Running one service into a property is far easier than running two. The groundworks, the labour, the materials. Then there is the additional cost and safety factors related to installing gas systems, and the ongoing gas safety inspections and the risk of leaks and their potential catastrophes. Induction hobs are far easier to clean with a simple glass top in place of ceramic and gas burners, there are no fiddly bits to trap muck and food bits. They usually also have a residual heat indicator showing you when one of the rings or “fields” is still hot after cooking, this means you have a visual guide as to when it is safe to clean etc.. .So, it makes perfect sense to move into the modern age and go electric with induction hobs, moving away from the ageing gas network and depleting fossil fuels. In fact, it’s not just convenient, it’s unavoidable.
There is no way around it. Running one service into a property is far easier than running two. The groundworks, the labour, the materials. Then there is the additional cost and safety factors related to installing gas systems, and the ongoing gas safety inspections and the risk of leaks and their potential catastrophes. Induction hobs are far easier to clean with a simple glass top in place of ceramic and gas burners, there are no fiddly bits to trap muck and food bits. They usually also have a residual heat indicator showing you when one of the rings or “fields” is still hot after cooking, this means you have a visual guide as to when it is safe to clean etc.. .So, it makes perfect sense to move into the modern age and go electric with induction hobs, moving away from the ageing gas network and depleting fossil fuels. In fact, it’s not just convenient, it’s unavoidable.
The UK cooking fuel of choice is changing. It’s currently around 60% natural gas, but with peak gas on the horizon (some say as soon as 2035), after which supplies will go into terminal decline, it’s no surprise that the supplies are shifting towards renewable electric alternatives. Far fewer greenhouse gases that contribute toward climate change will be released. People are always looking to improve their green credentials and save costs and with that, property developers are specifying electric hobs for all their schemes and many in the domestic markets are retrofitting the same. This is where induction hobs excel. The cooking power and efficiency on offer is unrivalled. It takes 4,186 joules of work to raise 1 litre of water by 1°C and induction hobs deliver this power substantially quicker than gas, standard electric, or ceramic hobs. That means the water will boil in lightning fast time. But, now replace the water with a pan of oil or a deep chip pan and you have a serious fire risk. To bring this point home, we made a comparison video to show you just how much quicker a fire can start… and it is truly frightening. Can you guess how long it takes? Before we show you, though, there are a lot more reasons why induction hobs are the wolf in sheep’s clothing.
If you haven’t yet seen an advert or article about how induction hobs are the safest way to cook then you have probably been living in the dark, they’re everywhere. The articles rightly claim that the hobs have timers which shut off the hob when they run out, and that because there is no direct heat, there is no risk of setting fire to anything you leave on top of them that isn’t ferrous. They also say that the hobs turn themselves off when the pan has been removed, which is almost irrelevant if there is no ferrous object to interact with the magnetic field. So why aren’t these products safe? They are in fact the most dangerous hob you can use by a country mile. But why? The facts are glaringly simple.
Surprising isn’t it!? Our record for setting a pan of oil on fire with a more powerful induction hob is 1 minute 15 seconds. That is a serious issue for anyone, let alone a vulnerable person.
So what do we do now that our futures are set to be so tightly engrained with induction hobs? Can we really be safe – what if you’re elderly or vulnerable? Does it mean you can’t cook anymore and have to go to assisted living earlier than you need? Well, the simple answer is no. And here’s why…
The product in the comparison video is an Airis stove guard, the most advanced cooking fire prevention product available. It monitors the cooking environment, including human presence and cooking fumes such as smoke, alerting the user if the smoke point of the oil is nearing. It then shuts off the power to the hob if the heat isn’t turned down and, more importantly, before a fire can start. No useless timers and no false claims. This means you can cut the risk of household fires by over 50%, and it means elderly and vulnerable people can continue to cook safely and maintain their independence. A recent pilot scheme with North Wales Fire Service saw dramatic reductions in cooking-related assisted living fires in their properties. If it works for them, it will work for you too. If you are interested in knowing more about how Airis can save lives and sustain independence, then don’t hesitate to head over to our website and see for yourself.
There we have it, hopefully you are now as well informed as you can be as to why the claims that “induction hobs are the safest hob type” are, without a doubt, complete hogwash. You’ve also seen the hidden dangers, knowing what to look out for when using induction hobs, and you’ve been introduced to the only product that allows you to use them safely. We hope that’s been helpful! If you wish to get in touch and find out more, then contact us here.
Are you looking to protect a loved one or your own home?
Are you a contractor, construction professional or an organisation?
We’re developing our activity across Europe. If your country isn’t yet shown, that doesn’t mean we can’t help you. Don’t hesitate to get in touch!