Hob Units

An induction hob uses electromagnetic coils beneath a glass surface to generate heat directly inside compatible ferrous cookware. No open flame or radiant element is involved, so the surrounding glass stays cool. This delivers rapid heating, precise temperature response, and greater energy efficiency compared with traditional gas or ceramic alternatives.

Options include full-width 60 cm ,70cm, 80 cm and 90cm more built-in hobs with four or five induction zones, domino modules that pair alongside gas or wok burners, flex-zone bridge configurations for oversized cookware, and hidden undermount systems that install beneath stone or engineered worktops for a minimalist finish. Additionally, BORA brings a distinctive design-led alternative to the category, pairing powerful induction cooking with integrated downdraft extraction.

Induction uses electromagnetic energy that heats the pan directly, offering faster boil times and instantaneous power adjustment. Ceramic (radiant) hobs rely on heating elements below glass that warm the surface first, then transfer energy to cookware. Induction wins on efficiency, safety, and control; ceramic remains cheaper upfront.

Yes. Only ferromagnetic pots and pans work, meaning stainless steel or cast iron with a magnetic base. A quick test: if a fridge magnet sticks to the pan bottom, it is induction-compatible. Aluminium, copper, and traditional glass or ceramic cookware will not activate the electromagnetic field unless clad with steel.

Boiling one litre takes around three minutes on a 3.7 kW induction zone with boost, compared with seven to eight minutes on a standard ceramic surface and around five on gas. Faster response also translates to lower running costs across an average family week of daily cooking.

Match hob width to worktop layout and household size. 60 cm four-zone hobs suit apartments and couples, 70 to 80 cm five-zone models fit family kitchens with larger cookware, and 90 cm-plus flex-zone hobs support keen home chefs. Domino modules add specialist zones alongside gas or teppanyaki plates.

Wipe the glass with a damp microfibre cloth after each session while the surface is still warm. Stubborn stains lift with a dedicated ceramic-glass cream applied via a soft pad. Avoid abrasive scourers, wire wool, and strong bleach, which can scratch the coating and dull its finish over time.

Prioritise flex-zone bridging for oversized cookware, boost mode for rapid boiling, precise touch-control response, pan-size sensing, and multi-stage timers. Useful extras include integrated extractor fans, Wi-Fi connectivity, sensor-driven boiling detection, child lock, and residual-heat display. Higher-tier models add automatic power management and simmer-hold across every induction zone.

Extractor hobs combine induction zones with a built-in downdraft fan that pulls steam, oil vapour, and cooking odours directly through the surface into a filtration channel. This removes the need for a wall-mounted hood, opens up sightlines above the kitchen island, and keeps air quality high without visual bulk overhead. A great brand for this is BORA