Induction hobs..... some of the new ones look amazing.

[ebikeerwidnes]

Nice explanation. The thermal mass of the cookware can make a difference too. Consider the difference between a thin aluminium pan and a cast iron skillet. The latter will show less cycling than the former. *

* Yes I know alu pans won't work on induction hobs.

When we first got ours we checked and our pans we fine for induction

but they were rather light and didn;t work as well as they might have
in particular the smallest fitted over the marked small ring at the front - but it just would not recognise it
and the small one at the back recognised it OK - but kept flashing as if it had moved

We got rid of them and got some heavier ones that are much more consistent
and the cycling thing is much better

The bigger steel pan we have works better as well - you seem to need heavier pans for them in spite f what the packaging might say!

 

[slowmotion]

I've had that in holiday lets. Trying to cook a steak when it sizzles for 20 seconds
the. turns off for 20seconds the back to full blast. It would put me right off getting one. Basically only any good for gentle cooking but not real heat. Some halogen hobs do this too.

We have a four zone AEG hob that is almost perfect.

-It has 14 heat settings plus Boost for each zone,
-The touch controls work really well (unlike nearly all other touch controls)..........

......but @Profpointy is absolutely correct, it doesn't like heating a nearly empty pan without switching itself off. This is a real bugger is you want to heat a pan to a temperature close to that of the sun's surface (a piece of advice given by The Irish Beef people) in order to sear a steak.