AEG electric hobs come in two types. Ceramic hobs heat zones beneath the glass, and induction hobs heat the pan itself. Most are around 60 cm wide, which suits a standard worktop. There are also 80 cm induction and ceramic hobs, plus a 90 cm five-zone ceramic hob if you often cook with several pans at once. All have black glass tops, and the edge finish varies: frameless, bevelled or steel-framed.

Most AEG ceramic hobs are from the 3000 Series. They work with any flat-bottomed pan, which helps if you're keeping your current cookware. Most have touch controls, and there's also a rotary-knob design with a 15-stage power display. Several ceramic hobs have extendable zones that widen a ring to fit a larger pan or casserole. Ceramic usually costs less to buy than induction, but the zones take longer to heat up and cool down.

Most of the choice here is AEG induction hobs, mainly in 60 cm and 80 cm widths. Induction reacts quickly when you change the setting, and the glass around the pan stays cooler, but your pans need magnetic bases. Many EXCLUSIV models have 14 power levels rather than the usual 9, which gives finer steps for gentle simmering. Some have bridging zones that join two zones into one, which is handy for a griddle or fish kettle. SaphirMatt® hobs have a matt black glass that AEG describes as its most scratch-resistant hob surface. One SenseBoil® hob has a sensor that notices when water reaches the boil and turns the heat down to a simmer, so the pan doesn't boil over. A Plug & Play induction model is also listed.

To narrow it down, start with your worktop cut-out and your pans. If your pans aren't magnetic or price matters most, look at ceramic. If you want speed and fine control, compare induction hobs by width, number of power levels and whether you'd use a bridging zone. If you'd rather cook with a flame, try AEG gas hobs, or see every type together under AEG hobs.