I love gas, it gives you great control, my food is so much better, less burning, better crusts on steaks... and gas and copper are increadibly fast to repond for delicate sauces - something the induction pots and pans I have used so far just can't match. Add to that, gas works when there is no electricity - a problem where I live - and is incredibly inexpensive compared to electricity. I grew up using gas, and I was soooo jealous of all my friends who had electric, until I finally got electric in my first home. it was TERRIBLE! Jealousy gone, I spent 15 years in agony in the kitchen until I could aford to go back to gas. Now, with induction, it is faster to respond than electricity, but it still requires electricity, and I'm still dealing with the learning curve. It is easier to do a wipedown from simple, non-technical cooking, but you have to be very careful, as the glass tops scratch, and are fragile and much of my beautiful cookware is useless - my heavy cast iron scratches, and can easily shatter an induction top and my lovely copper cookware doesn't work on induction. So, I vote for both. A couple of induction burners for what it does best, and using my multiply stainless steel, and for quick cleanup and gas where it excels.

Latest advice appreciated on the best big induction downdraught hobs please (Berbel, Bora, Gaggenau, Siemens, Bosch or others). We want best steam and fat clearance rates, quietest motors, easy-clean (unsure re self-clean, ducted or recirulated air). Berbel's FaceBook page features lots of customer complaints regarding after-sales service and spare parts, but some seem due to Covid delays which we think is unavoidable; another mentions guests sitting "in a haze" from the recirculated air and obviously nobody wants that! We need to order very soon but definitely don't want ceiling extraction. Many thanks for prompt replies!

For me this is just a concept for now. I will not be at the stage to commission anything for a while. I am hoping the idea will take off and by the time I am ready to redo my kitchen I will be able to pick one up off the shelf. I imagine you could have two types - one more portable by lifting but still stable when cooking, that could be a cheaper version - and a luxury version - stone top, and steel base with hydraulic wheels as you suggested BIR. People seem to argue about what is better - kitchen table or island but this hybrid could have the benefits of both. I imaging you could design a lid for the induction hob so it would essentially be a table when the hob is not in use. I guess people might say a portable hob would have the same benefits and be more flexible but from the pictures they look more precarious than a flat level hob. Also if cooking a family meal it would be common to use three or maybe four hobs and then the portable hobs would take up more space. What do you think? If it could be made safe is it a product you could see working for many people or am I just being eccentric?

Luke, are you still here? if so a few questions. I have just had my PUXA hob fitted flush in a Quartz worktop which is white. As in the pics above, there are very tiny 'chips' in the cut edge of the quartz. Would a black sealant not accentuate these, and would white not be preferable, as at least the glass edge of the hob is perfectly straight so the sealant would be less obvious? Also is this OTTO stuff Ok to use on Quarrtz as this is not natural? Thanks