Induction hobs are unlike other hobs on the market, as they directly heat the pan and not the hob ring. When you turn on an induction hob, a magnetic field underneath the surface is activated.
When you place a pan on the hob, the circuit is completed, and the base of the pan gets heated. This is why induction cooking is so fast and efficient. All other hobs heat the ring, which then heats the pan, which then heats the food. But with induction, a whole step is taken out of the process.
We recommend the two following options:
Induction is the best heating method on the market at the moment, but all this technology does mean that you will need to pay a little bit extra for it. That being said, the energy and time savings could mean that the additional expense will easily pay for itself over the lifetime of the hob.
We think that an induction hob is a better investment than using a pressure cooker, for us what dictates how well mushy peas mush is how they are cleaned and soaked.
If you are looking for a recipe with an induction hob then use our regular formula, we haven’t modified the recipe for this cooking method.
We cannot recommend an induction hob enough; you can get some great powerful models that pack away after use.