Ceramic Hobs
Ceramic Hobs: Clear, Practical Buying Guide
Smooth glass aesthetics without the induction price tag. Independent advice on choosing the right ceramic electric hob for your home.
What is a Ceramic Hob?
A ceramic hob features a sleek, shatter resistant glass surface with electrical heating elements hidden beneath. When you turn a dial or touch a control, the element glows red and transfers heat through the glass to your pan.
Unlike induction, which uses magnetism, ceramic hobs use thermal conduction. This means they get physically hot, and the glass stays hot for a while after you finish cooking.
The Technology Inside
Not all ceramic hobs are the same. Check the specification for these terms:
Hi-Light (Rapid)
The modern standard. These use corrugated ribbon elements that heat up in seconds. They are much faster and more responsive than older solid-plate technology.
Dual Zones
Look for concentric circles. You can activate just the inner ring for a small saucepan, or expand it to the outer ring for a large frying pan. Great for energy saving.
Extended Zones
An oval-shaped zone, usually for fish kettles or roasting trays. This is often a feature found on mid-to-high range German brands (e.g., Bosch, Neff, Siemens).
Honest Pros & Cons
The Strengths
- Aesthetics: Identical flush-glass look to premium induction models.
- Price: Generally 30-40% cheaper to buy than induction.
- Compatibility: Works with Copper, Aluminium, and Glass pans (no magnetic base needed).
- Cleaning: Flat surface is easy to wipe (once cool).
The Limitations
- Speed: Slower to boil water than gas or induction.
- Response: There is a lag when turning the heat down (residual heat).
- Safety: The glass surface remains dangerously hot after cooking.
- Spills: Sugar/jam spills can damage the glass if not removed instantly.
Standard UK Sizes
60cm (4 Zones)
The most common size. Fits a standard 600mm base unit. Perfect for swapping out an old cooker.
75-80cm (4-5 Zones)
Offers more elbow room between pans. Note: Often still fits into a 60cm cut-out (check specs).
90cm (5-6 Zones)
For large islands. Requires a wider base cabinet and usually a 45Amp electrical feed.
Ceramic vs. Induction
They look identical when switched off. So what is the actual difference?
| Feature | Ceramic Hob | Induction Hob |
|---|---|---|
| Heat Source | Hot electric element heats the glass. | Magnetic field heats the pan directly. |
| Speed | Moderate (approx 4-6 mins to boil water). | Very Fast (approx 1-2 mins to boil). |
| Efficiency | ~70% efficient (heat lost to glass/air). | ~90% efficient (energy goes into food). |
| Safety | Glass stays very hot after cooking. | Glass stays relatively cool. |
| Pan Type | Any Pan (Copper, Glass, Clay). | Magnetic Only (Cast Iron/Steel). |
| Cost | £ - Affordable | £££ - Investment |
Controls & Features
Touch Controls: The standard for modern ceramic hobs. Easy to wipe clean, but can be finicky if your fingers are wet.
Rotary Dials: Preferred by many for their reliability and "feel." Often found on models targeting the replacement market for older cookers.
Timers: Essential. Look for a model that switches the zone off when the timer hits zero, not just one that beeps.
Crucial Maintenance Tip
Get a Hob Scraper.
Ceramic glass is tough, but sugar (jams, sauces) creates a chemical reaction that can pit the glass surface.
- If you spill sugar/syrup, scrape it off immediately while hot.
- For normal burnt-on food, wait until cold, then use a razor-blade hob scraper.
- Finish with a specialist ceramic polishing cream to maintain the shine.