Teppanyaki hobs
Teppanyaki hobs guide
Independent guidance for UK homeowners planning a German kitchen and thinking about a Teppanyaki hob beside a main induction hob.
What is a Teppanyaki hob
A Teppanyaki hob uses a flat stainless steel plate with electric or induction elements under the surface. Food sits straight on the metal plate rather than in a pan, so heat passes directly into the ingredients.
The idea comes from Japanese iron plate cooking where chefs grill steak, seafood, rice and vegetables in front of diners. In a domestic German kitchen the plate sits in the worktop, often beside an induction hob on an island.
Most plates for UK homes offer one or two heating zones across the surface with simple touch or knob control. The result is quick, intense cooking and a strong focus on the theatre of food.
Teppan refers to the iron plate. Yaki refers to grilling. In practice you gain a professional style griddle built into a clean, frameless worktop cut out.
How a Teppanyaki hob works
Heating elements or induction coils sit under a thick stainless steel plate. Once the plate reaches working temperature you move food across the surface with spatulas.
- Electric plates use hidden elements for steady, even heat.
- Induction driven plates respond more quickly and drop heat faster once switched off.
- Many models split the plate into front and rear zones with separate settings.
- Grease channels and trays collect fat run off so food does not fry in a deep pool of oil.
The surface reaches high temperatures and suits thin cuts and short cooking times rather than slow stews or large stock pots.
Cooking experience
You cook in the open rather than over deep pans. Guests see the whole process. This suits relaxed evenings where cooking forms part of the event.
- Food spreads across the plate in a single layer for even searing.
- Meals build in stages, with meat, vegetables and noodles cooked in sequence.
- You face family or guests across the island rather than a wall.
Teppanyaki suits households that enjoy social cooking and grilled dishes more than slow batch cooking.
What suits a Teppanyaki hob
The plate suits fast, high heat cooking in thin layers. You keep everything visible and plate food straight from the surface.
Meat and poultry
- Steaks and burgers
- Chicken strips and skewers
- Lamb cutlets and mixed grills
Spread pieces out for even colour and easy timing.
Fish and seafood
- Salmon, tuna and white fish fillets
- Prawns and scallops
- Seafood mixes for sharing platters
High heat gives light browning with a firm centre.
Vegetables and sides
- Asparagus, peppers, onions, mushrooms
- Rice, noodles and stir fry mixes
- Sliced potatoes or hash browns
Short cooking time keeps texture in the vegetables.
Breakfast and casual food
- Eggs, bacon and sausages
- Pancakes and flatbreads
- Toasties and quick snacks
Several items cook on one surface and reach the table together.
Teppanyaki hob versus induction hob
Most UK projects use induction as the everyday hob and add Teppanyaki as a specialist feature. This table shows the main differences.
| Feature | Teppanyaki hob | Induction hob |
|---|---|---|
| Cooking method | Food sits on a hot steel plate. | Pans sit on glass. Coils heat the pan base. |
| Typical role | Second hob for grilled dishes and show cooking. | Main hob for daily boiling, simmering and frying. |
| Energy use | More heat spreads into the room during each session. | Higher efficiency with more energy into the food. |
| Cookware | No special pans. Food touches the plate. | Pans need induction friendly bases. |
| Cleaning | Scrape while warm, wipe, then empty grease tray. | Wipe flat glass when zones cool. |
| Best fit | Social cooking, grilled dishes, islands with strong extraction. | Everyday cooking, energy focus, straightforward cleaning. |
Think of Teppanyaki as an upgrade for enjoyment and presentation. Induction still does most of the weekday workload.
Teppanyaki hob sizes for UK kitchens
Built in Teppanyaki plates normally follow domino widths so they sit neatly beside induction zones within standard depth worktops. Separate pages explain other domino appliances.
30 cm domino plate
- Fits over a 300 mm base unit or wider.
- Works in smaller islands and peninsulas.
- Matches a 60 or 80 cm induction hob on the same run.
38–40 cm domino plate
- Popular in premium German kitchens.
- Extra surface for several steaks or seafood portions.
- Strong choice for central islands with seating.
Larger integrated frames
- Teppanyaki area forms part of a wider hob frame.
- Suits 80–90 cm cut outs on long runs.
- Ideal where the whole hob set updates together later.
For many UK renovations a single 30 or 40 cm plate beside an 80 cm induction hob gives the best balance between feature value and worktop space.
Planning extraction and installation
Teppanyaki sessions release more steam and grease into open air than gentle simmering on an induction hob. Extraction and cabinet planning need careful thought before worktop templates.
Extraction design
- Island or ceiling hoods above the plate pull steam upwards.
- Downdraft units behind or beside the plate draw vapour towards a slot in the worktop.
- Ducted systems move moist air outdoors. Recirculating systems rely on strong grease filters and regular charcoal changes.
Treat the plate like a compact professional grill and size extraction in that spirit.
Cabinet and worktop
- Most plates sit over a 300 or 400 mm cabinet with drawers below.
- Drawer boxes and runners need clearance around the hob casing and cable route.
- Worktop strips at the front and rear of the cut out need proper support, especially with stone.
- Follow manufacturer cut out sizes and corner radius exactly.
Finalise the exact model before first fix so the electrician and worktop fabricator work with real dimensions and power ratings.
What to look for in a Teppanyaki hob
Heating technology
Electric elements give steady, robust heat for long sessions. Induction driven plates respond more quickly and leave less residual heat after switch off.
Plate thickness and finish
A thicker stainless plate holds temperature when you place cold food on the surface. Brushed finishes hide fine marks and sit well beside black glass appliances.
Grease management
Look for a clear slope towards a removable tray and simple access for cleaning. A well designed channel helps keep the cooking area tidy.
Controls and safety
Front or side controls keep hands away from the centre of the plate. Residual heat indicators, timers and lock functions suit family homes.
Frame and edge design
A slight lip around the plate helps contain oil and small food pieces. Flush frames look minimal and match true handleless or J pull furniture.
Think honestly about how often you grill from fresh ingredients. Teppanyaki suits regular cooking sessions, not rare, once a year events.
Advantages and disadvantages
Advantages
- Strong searing and browning on meat, fish and vegetables.
- Clear focal point on an island or peninsular.
- Interactive cooking and easy plating in front of guests.
- No need for induction friendly pans.
- Fast batches of food once the plate reaches working temperature.
Disadvantages
- Specialist hob, not a full substitute for an induction hob.
- Higher extraction requirement than gentle pan cooking.
- More cleaning effort after heavy grilling sessions.
- Energy use per session often sits above an equivalent induction task.
- Purchase prices sit above many standard hobs.
- Fewer models in the UK market than standard induction hobs.
Typical cost bands in the UK
Entry level
Roughly £800 to £1,200 for compact domino plates with straightforward controls. Suitable for smaller kitchens that still want the feature.
Mid range
Roughly £1,200 to £2,500 for thicker plates, finer control and stronger integration with premium German furniture.
Premium and pro style
Roughly £2,500 to £4,000 and above. Heavier construction, advanced settings and frames suited to large islands and showpiece projects.
Allow extra budget for electrical work, extraction upgrades and any extra worktop fabrication linked to a second hob cut out.
Decision checklist for new kitchen buyers
Strong reasons to include Teppanyaki
- You host friends or extended family for meals on a regular basis.
- You enjoy grilled food and direct contact cooking.
- You plan an island with high performance extraction already in the design.
- You want a visible feature that reflects interest in food.
Reasons to focus on induction only
- Worktop space already feels tight for preparation.
- Budget pressure sits on core items such as furniture and worktops.
- You rely on one pot dishes and low effort cooking most evenings.
- You prefer the lowest cleaning effort and minimal filter changes.
If the first list feels closer to daily life, Teppanyaki earns a place beside your induction hob. If the second list fits better, a single high quality induction hob offers stronger value.
Common questions from UK renovators
Do you still need a standard induction hob
Yes. Teppanyaki works as a specialist plate. An induction hob still covers boiling, simmering, large pans and most weekday meals.
Is Teppanyaki realistic in a small kitchen
A 30 cm domino plate fits many smaller layouts once extraction and electrics receive proper attention. In very tight rooms a wider induction hob and extra preparation space often delivers more benefit.
Does Teppanyaki suit open plan living
It suits open plan rooms when ducting, hood choice and airflow receive serious planning. Strong extraction keeps ceilings, fabrics and furniture in good condition.
How often should you clean the plate
Treat cleaning as part of each session. Scrape while warm, wipe with a soft cloth, empty the grease tray and arrange deeper cleaning once residue starts to mark the surface.
Summary for UK kitchen projects
Teppanyaki hobs suit food focused households that enjoy social cooking, strong searing performance and a visible feature beside a main induction hob. They demand careful extraction planning, electrical preparation and a regular cleaning routine.
For many buyers the most practical route is a high quality induction hob as the main appliance. Teppanyaki then joins the layout where budget, space and cooking style support the upgrade and where the household wants a clear point of difference in a new German kitchen.