The short answer
Induction hobs are faster, safer and more energy-efficient. Gas hobs cost less to run per unit of energy and give you visible flame control. For most UK households in 2026, induction is the better choice — but gas still makes sense in certain situations. This guide breaks down exactly when each type wins.
How each type works
How gas hobs work
A gas hob burns natural gas to create a flame under your pan. You control the flame size with a dial, which adjusts the heat instantly. The flame heats the pan from the outside, but a significant amount of heat escapes into the surrounding air. Gas hobs have a thermal efficiency of around 40%, meaning roughly 60% of the energy produced is lost to the kitchen rather than going into your food.
Gas hobs require a gas supply line and must be installed by a Gas Safe registered engineer. Installation typically costs between £80 and £150 on top of the hob price.
How induction hobs work
An induction hob uses electromagnetic fields to heat the pan directly. A copper coil beneath the glass creates a magnetic field that generates heat inside the base of the pan itself. The glass surface stays relatively cool because it isn't the heat source — the pan is.
Induction hobs achieve around 85–90% thermal efficiency, so nearly all the energy goes into cooking your food. They need a suitable electrical supply, usually a dedicated 32-amp circuit, and induction-compatible cookware.
What about ceramic hobs?
Ceramic hobs sit between the two. They use electric heating elements beneath a flat glass surface — cheaper than induction, but slower to heat, slower to cool, and less efficient at around 65–70%. If you're choosing between all three, ceramic is the budget option with the least control.
Running costs compared (UK energy prices 2026)
This is the question everyone asks first, so here are the real numbers.
Under the Ofgem Q2 2026 price cap, UK rates are 24.67p per kWh for electricity and 5.74p per kWh for gas — making electricity roughly 4.3 times more expensive per unit.
But the unit price only tells half the story. What matters is how much of that energy actually heats your food.
| Gas | Induction | |
|---|---|---|
| Unit price | 5.74p/kWh | 24.67p/kWh |
| Efficiency | ~40% | ~85% |
| Energy needed for 1kWh of cooking heat | 2.5 kWh | 1.18 kWh |
| Cost of that heat | 14.35p | 29.11p |
So gas is still cheaper to cook with — roughly half the cost per unit of useful heat. For a typical household cooking daily, the annual difference is around £20–40. That gap has narrowed considerably as gas prices have risen relative to electricity.
If you're on a time-of-use electricity tariff or have solar panels, induction can work out cheaper, because you can cook off-peak or on your own generation.
Cooking performance: speed, control and results
Induction boils water significantly faster. A standard induction zone brings 1.5 litres to the boil in three to four minutes; a gas burner takes eight to ten. That difference adds up across every meal.
Gas gives you visible flame feedback, and plenty of experienced cooks prefer judging heat by eye. Modern induction hobs offer precise digital temperature settings that are, in fairness, more accurate than eyeballing a flame.
For wok cooking with a traditional round-bottomed wok, gas still has the edge — the flame wraps the curved base in a way a flat surface can't replicate, though concave induction zones and wok adapters do exist.
For everything else — boiling, frying, simmering, sauces — induction matches or beats gas. Precise temperature control makes melting chocolate or holding a simmer far easier, because you set a number and the hob maintains it.
Safety
This is where induction pulls clearly ahead.
There's no open flame, no carbon monoxide, and the glass stays relatively cool because only the pan heats. Lift the pan off and the zone switches itself off. Most models include pan detection, child locks, overheating protection and residual heat indicators.
Gas involves an open flame, which is a fire risk near loose clothing, tea towels or curtains. Gas combustion also produces carbon monoxide and nitrogen dioxide, so proper ventilation is essential — cooking on gas without it can push indoor nitrogen dioxide above WHO guideline levels.
For households with young children or elderly members, induction is meaningfully safer.
Installation
Gas hobs
Must be fitted by a Gas Safe registered engineer — that's a legal requirement in the UK. Expect £80–£150 if there's already a gas point in the right place, or £150–£300 if the supply needs extending or rerouting.
You also need an existing gas supply. Many new-build developments no longer include one.
Induction hobs
Usually a dedicated 32-amp circuit from the consumer unit. If your kitchen already has a suitable connection from a previous electric hob or cooker, an electrician simply connects it — £50–£100.
Switching from gas with no suitable circuit means running a new cable, typically £150–£300 depending on distance and routing.
Cleaning and maintenance
Induction is considerably easier. A flat glass surface, no grates or burner caps, and because it stays relatively cool, spills don't bake on. A wipe with a damp cloth usually does it.
Gas hobs need more work — pan supports, burner caps and bases all come off for cleaning, food burns onto hot metal, and grease builds up around the rings.
The pan question
The simple test: if a magnet sticks firmly to the base, it'll work on induction.
Works: cast iron, most stainless steel, enamelled cast iron, carbon steel.
Doesn't work: pure aluminium, pure copper, glass, ceramic, some older stainless steel.
If your pans aren't compatible you have two options — an induction adapter disc at around £15–25 that sits on the zone like a hotplate, or new cookware, with a decent induction-ready set starting around £40–60. Most new pans sold in the UK are induction-compatible anyway.
Which is best for your kitchen?
Serious cooks
Induction. Precise control, instant response and speed have made it the default in most new professional kitchens across Europe. The exception is high-heat wok cooking with a round-bottomed wok.
Families with young children
Induction. No flame, cool surface, automatic shutoff and child locks. The speed helps too when you're cooking against the clock.
Rental properties
Gas avoids the cookware problem for tenants. But if you're fitting a new kitchen in a rental, induction reduces gas safety obligations and maintenance, which is why landlords increasingly pick it.
New kitchens
Induction. Designing from scratch, there's little reason to choose gas unless you specifically want flame cooking — and gas connections in new builds are becoming less common.
Our hob picks
Best induction hob: Smeg 60cm slider touch control induction — £899
A premium 60cm hob with four zones, slider touch controls and nine power levels. Booster on every zone, automatic pan recognition and a child lock. The slim profile and bevelled edge look the part in a modern kitchen.
Best budget induction: Montpellier MINH59 59cm plug-in induction — £198
This one plugs into a standard 13-amp socket — no hardwiring, no electrician, no new circuit. That makes it by some distance the cheapest and simplest way to move from gas to induction. Four zones, touch controls, timer and nine power settings.
Best gas hob: Smeg Classic 90cm 5-burner gas on glass — £889
For those who prefer gas, five burners on black glass — the performance of gas with a surface that's far easier to clean than traditional steel. The ultra-rapid burner gives you wok heat, the simmer burner gives you control at the other end, and the cast iron supports keep pans steady.
Best compact option: Montpellier MINH29 29cm induction domino
Two induction zones in 29cm, plug-and-play. Ideal for a small kitchen or studio flat, or as an extra cooking surface alongside a main hob.
See the full hob range, or read our hob buying guide for more on sizes and installation.
FAQs
Is induction cheaper to run than gas in the UK?
Not quite. Gas is still cheaper per unit of useful cooking heat in 2026 — around 14p per kWh delivered to the pan against 29p for induction. The gap is smaller than most people expect, because induction is more than twice as efficient. With solar panels or an off-peak tariff, induction can come out ahead.
Do professional chefs prefer gas or induction?
The industry is shifting. Gas was the traditional choice, but most new commercial kitchens in Europe now install induction for the control, speed and safety. High-heat wok cooking remains the main exception.
Can I switch from gas to induction easily?
Yes, though you may need a new electrical circuit. If your kitchen already has a 32-amp supply from a previous electric cooker, it's straightforward. If not, an electrician will need to run one, at £150–£300. The Montpellier MINH59 sidesteps this entirely by plugging into a normal socket.
Will my existing pans work?
Use the magnet test — if it sticks firmly to the base, the pan works. Cast iron, most stainless steel and carbon steel are fine. Pure aluminium and copper aren't. An adapter disc at £15–25 bridges the gap until you replace them.
Is induction worth it in a rental property?
If you own it and are fitting a new kitchen, yes — it's the better long-term investment and cuts your gas safety obligations. If you rent and can't change the hob, the question doesn't arise.
What happens in a power cut?
An induction hob won't work without electricity. A gas hob can still be lit with a match, even though the electronic ignition won't fire. If power cuts are a real concern where you live, a portable camping stove is a sensible backup — and that applies to any electric cooking appliance, not just induction.
