Switching from Gas to Induction Hob: What to Expect.

Already convinced of the benefits? Here's what the switch really feels like.

1. What You'll Notice Right Away

No open flames

Safer for kids, cooler kitchen, and no risk of accidental fires.

Sleek surface

A flat glass top that wipes clean easily and instantly modernises your kitchen.

There’s a hum, and that’s normal

Induction cooking is not completely silent. You may hear a soft humming or buzzing sound, especially at higher heat levels or when using lightweight cookware. It is the magnetic energy doing its job. Not a fault, just how induction works.

The surface still gets hot

Induction heats the pan directly, but some of that heat transfers back to the glass surface. So while the hob doesn’t generate heat in the traditional way, the zone can remain hot after cooking. Avoid touching it immediately. Many models, including Teka hobs, come with residual heat indicators to let you know when it’s safe to touch or clean.

2. Your Cookware Might Not Work

Check your pots and pans

Induction uses magnetic fields, so your cookware needs a magnetic base. Stick a fridge magnet to the bottom. If it clings firmly, you're good.

A good starting set

The IKEA 365+ stainless steel cookware set (S$69, regular price) is affordable, durable, and fully induction-ready.

3. Relearning Heat Control on an Induction Hob

Instant response

Induction heats up quickly and cools just as fast when the pan is lifted. There's no flame to judge by, so it takes a little getting used to.

Start lower

Begin with lower power settings than you’re used to. Once you adjust, the precision becomes second nature.

No visible flame means no visual cue

It’s easy to forget the hob is still on after removing the pot. Always double-check the display or use models with auto shut-off features for peace of mind.

Cooking meets smart technology

One advantage of induction hobs is how precise they’ve become. With modern technology such as built-in sensors, they can automatically detect the cookware’s temperature and adjust the heat accordingly. This is especially helpful for delicate tasks like melting chocolate, where steady, consistent heat matters more than power. It’s a different way of cooking compared to managing a flame, but one that makes the process feel a lot more effortless.

4. Wok Cooking Will Be a Challenge

Round-bottom woes

Traditional woks don’t sit flat on induction zones, so heat distribution suffers. Stir-frying becomes uneven, tossing food is awkward, and that signature wokhei is hard to achieve.

Induction-friendly wok options

Flat-bottomed woks are available and can work on induction hobs, but results may vary depending on what you’re cooking and how you use it.

Accessories like wok rings or induction-compatible burners can help, though they take up space and still fall short of traditional gas performance.

If traditional wok cooking is non-negotiable, there’s a turnaround

Go hybrid with modular cooktops. Teka’s VarioPro Series lets you pair an induction zone with a dedicated gas burner. Simmer and boil with induction, stir-fry with gas. It’s a practical way to get the best of both.

Final Word: It’s a switch, but one worth making

Giving up gas might sound like a big deal, especially if you’ve been cooking with flames your whole life. But most people adjust quicker than they think.

Induction brings speed, control and a cooler, safer kitchen. And yes, even your stir-fries can stay on the menu.

Thinking of switching? It’s not just doable. It’s probably overdue.