Trying to decide between a gas or an induction hob? The good news is you don’t have to! Author, food writer and cook, Anna Barnett chats to us about why she opted for our SmartLine hob collection, which allowed her to combine gas and induction along with an integrated extractor for ultimate creativity in the kitchen.
Why did you opt for gas and induction?
Mainly because I’m extremely indecisive! But also because induction is more eco-friendly and I wanted something I would use day to day. I often cook on scale and wanted to have the six hobs for those occasions. To have two gas hobs also meant the best of both worlds, so while I won’t cook on it daily, I do love to char directly over the flame, anything from peppers to aubergines, to onions and carrots, it all goes on there. It gives a flavour which is never quite replicated in the same way via other means.
Do you use both equally?
I definitely use the induction for my day to day cooking more. The speed at which it boils water can’t be beaten! I’m always so impressed by that.
Are there dishes/ produce that you feel cooks better on gas or induction?
Anything middle eastern goes straight on the gas flame, whereas anything that requires a consistent heat I leave to the induction. Stews, sauces, risottos all work well on the induction and dishes such as pasta and rice are always cooked on the induction, for speed alone. I also love that you can combine the hobs on the induction giving you a larger surface area of heat for larger pots, giant sized paellas or cooking large cuts of meats, fish or produce in one batch.
What are the pros of gas?
The ability to sit your produce directly on the flame. I also love being able to see the heat, which adds a visual and instinctive element to cooking.
What are the pros of induction?
That quick immediate heat and the level of accuracy and control you can have with the temperature. It’s also super easy to clean and be cleaned almost immediately.
What cookware do you use on your hob?
I’m a huge fan of STAUB. I’ve got the most gorgeous set of their black cast iron cookware which I love.
How do you keep your hob clean?
My husband! I cook, he cleans. We’ve stuck to using the Miele oven cleaner and always clean once we’ve used it. The induction is super easy though which is definitely a plus side.
Your hob is positioned on your kitchen island, would you recommend this?
Yes totally, I love cooking this way, it means that when I teach cookery classes or cook for dinner parties the cooking can very much be part of the evening or event. It’s the centre of our home and I couldn’t recommend this more.
How do you find the integrated extractor?
The integrated extractor is the dream! Any extreme frying or griddling that gets a little smokey, the extractor will have the under control in seconds. It’s made a huge difference and I love how minimal it is. I’m not a fan of a huge dominating extractor so aesthetic wise this was a brilliant solution.
Images via Pluck Kitchen
About the Author
Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: www.annabarnettcooks.com/about Instagram: @annabarnettcooks
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