The BORA Classic 2.0 downdraft induction hob

BORA hobs are one of our favourite pieces of kitchen equipment!

Good looking and sleek, BORA hobs fit in beautifully with any kitchen décor. They’re responsive and efficient, make cooking a dream and the ‘built-in’ downdraft extraction means that cooking smells rarely linger.

If you’ve never experienced induction cooking before why not pop into our kitchen and bathroom showroom where we have two working BORA cooktops on display.

5 key advantages of induction cooking:

1. Quicker

It takes less time for food to cook because the pan heats up more quickly.

Gas and electric cooktops use flames or an electric ‘hotplate’ to transfer heat to the pan whereas an induction cooktop generates heat directly in the pan. Electromagnetic activity in the cooktop triggers electromagnetic activity in the pan, and the pan itself heats up – it’s the starting point of the heat. Since there are fewer steps involved in heating the cookware, it takes 25 to 50% less time for the heat to work its way to the food.

2. Energy efficient

When cooking using gas, the flame releases lots of heat around the pan. Similarly, an electric hob burner emits radiant heat at any point where it’s not in direct, firm contact with the pan. When heat is generated within the pan itself, as it is with induction cooking, more of that heat gets to the food, and less of it warms up your kitchen.

This increased energy efficiency reduces energy consumption, meaning lower power bills and a healthier environment . . . and with less heat in the kitchen you won’t get quite so hot when cooking!

3. Safer

Kitchens can be dangerous – especially around the stove top. The gas can get left on leaving naked flames exposed, and whatever the source of the heat, hands can make contact with very hot surfaces.

With an induction cooktop there are no flames removing the risk of a fire or gas leak. Typically, induction cooktops don’t get very hot since the heat is created in the pan itself. This means that it is much less likely that the cooktop would cause a burn. Moreover, the pan’s response to the cooktop controls is practically immediate, so as soon as the heat is turned off the pan starts to cool down. This reduces the chance of getting burns while moving the pan from the hob to serve the contents.

4. It offers greater cooking control

Often gas has been the preferred choice for people who love to cook. Gas burners are more responsive when you adjust the dial. The temperature change is fast. It offers the control that serious cooks enjoy.

Induction cooktops are as responsive as gas, and they also offer more settings. This gives much more precise control of heat, with more temperature increments and better performance at very low heat settings. So, cooking delicate sauces or just keeping food warm is a lot easier with an induction cooktop than with a gas flame, which can often falter on the low setting.

5. Easier to keep the cooktop clean

Perhaps one of the least loved jobs in the kitchen is cleaning up after cooking.

As an induction cooktop seldom gets very hot, food won’t burn onto it. Consequently, any spillages or spatters can be cleaned up by a quick wipe with a damp cloth rather than a long, hard scrub!