Smeg's guide to induction hobs

Induction cooking is based on magnetic fields: each ‘element’ generates a magnetic field that induces heat onto a ferrous material in the base of the pan. The pot becomes the element that cooks the food, and, as a consequence, energy efficiency is maximised and heat loss is minimised as only the base of the pan is heated.

Induction is faster than gas cooking, taking just over a minute to boil a pint of water. They can also cool down quickly when needed, making them the most flexible cooking option for chefs.

You can find up to 14 power levels on some models as well as power boosters, ideal for intense cooking or when time is of the essence.
Some models also feature low power cooking, such as melting and keep warm functions. This means, by choosing Induction you can even melt chocolate directly in the pan without a bain-marie!

It is important when choosing an induction hob to ensure you have suitable cookware that will work with it. Any pots and pans must have a ferrous (magnetic) base - you can use a magnet to check this.

With a patented stainless steel bottom, Smeg's cookware collection can be used on all types of hobs, from gas to induction hobs.

They can also be used in the oven and dishwasher!