I am currently in the process of selling my gas stove for a sexy new Siemens induction oven.

For the uninitiated (and the kitchen nerds), induction cooking uses electromagnetic energy to heat pots and pans directly, utilising magnets to stimulate cookware’s iron atoms and generate heat. In comparison, gas and electric stoves heat indirectly, using a heating element/burner to warm cookware.

So, why induction? It’s super quick (in my case, this helps avoid my fiancé becoming hangry), energy-efficient (kinder to the environment) and heats with greater precision. Also, safety: Siemens induction hobs feature automatic pan recognition which ensure only the pan in contact with the surface is heated, helping mitigate the risk of pesky minor burn accidents that always seem to occur when there’s wine around (not that I am encouraging drinking on the job, you understand).

While I may be accused of being biased as a proud ambassador, Siemens’ induction technology is truly state of the art – and I can guarantee you that once you try cooking on a Siemens’ induction stove, you will never go back to anything else. 
It’s basically the Apple Mac of the cooking appliance world.

Here are some of the features that set Siemens’ induction hobs apart:

With FlexInduction you can easily adjust your cooktop to fit your pots and pans. The cooking area is tailored to your needs, allowing you to use a small area when required, or to link the zones together to form one large zone. Only once cookware is detected will the individual inductors work.

This function activates the entire flexible cooking zone, which is divided into three cooking areas – each with its own pre-set heat settings. This allows you to move your cookware around on the cooktop to pre-set heat settings.

The lightSlider combines innovative light design with simple accurate heat regulation and state-of-the-art technology to give you a precise control over your hob. When activated, the power level is displayed for each zone, allowing you to monitor the status at a glance.

Only the area of the hob in contact with the pan receives energy, meaning there’s none wasted by heating the entire unit. Not only will this lower your carbon footprint, it also reduces your utility bills.

We all know the frustration of waiting for a cooktop to heat up – this is not the case with the Siemens induction cooktops, which heat within 30 seconds.

And, let’s face it…the induction cooktops just look so damn cool.
Top marks for aesthetics, Siemens.

Take a magnet with you when shopping for pots and pans; if the magnet sticks to the bottom of the pan, it means it will be compatible with your induction hob.

Click Here to check out Scanpan’s stunning range of induction cookware – and don’t forget to use my ‘MattManningChef’ code to get 20% off.