Electrolux SaphirMatt SE EIV63443CT Review: Induction Hob

The Electrolux SaphirMatt SE EIV63443CT extends the brand's range of matt-finish induction hobs. It carries four cooking zones, of which the left-hand pair can be bridged into one large cooking surface, and a stated total output of 7,200 watts spread across three different types of induction element.

Electrolux was the first manufacturer to bring a matt surface to induction hobs, and the SaphirMatt SE EIV63443CT uses that same material. The matt glass is intended to scratch less readily than conventional gloss glass and to be easier to keep clean, while giving the hob a distinctive look.

Beyond the finish, the design itself is conventional: black glass with white markings, in a familiar layout that does nothing to reinvent the induction hob. That familiarity is not really a criticism, because the arrangement is clear and easy to read at a glance.

Electrolux has used full circles to help with pan positioning, at least on the right-hand side of the hob. On the left, presumably to signal that the two zones can be bridged, the markings are reduced to the brand's characteristic three-pointed crosses. With a little practice you can still position pans accurately so that the base sits properly within the induction field, which is what maximises efficiency, but it takes more care than the marked circles on the right.

Operating the SaphirMatt SE EIV63443CT is equally conventional, using a set of touch-sensitive keys that respond promptly. Because the hob's secondary functions are fairly limited, the whole control scheme can be mastered in a matter of seconds.

As is usual on hobs of this type, activating the bridge zone takes nothing more than a single press. The power level for the combined area is then set using the slider belonging to either of the two zones involved.

The more valuable point is that each cooking zone has its own power control. There is no need to select a zone first and then adjust it through a single shared slider, which makes the hob quicker and more comfortable to use in practice. The trade-off is that Electrolux has fitted fourteen power steps onto a fairly small slider, and it can occasionally be fiddly to land on exactly the level you want.

The timer buttons, by contrast, are shared across all the cooking zones, so you have to select the relevant zone before setting a time. That is a minor irritation rather than a real fault, since the same arrangement is used on the overwhelming majority of induction hobs.

The SaphirMatt SE EIV63443CT is capable of handling everyday cooking as well as some more delicate work, and the three different types of induction element give it useful versatility.

Low-power control is the stand-out result. In the recorded testing, after two hours of heating on the smallest element at its lowest setting, the temperature in the oil bath did not exceed 50°C. That kind of restraint means chocolate can be left melting without constant supervision and without any real risk of it catching.

The hob's ability to raise temperature quickly is less remarkable, though still perfectly acceptable. It needed a little under six minutes — 5 min 55 s precisely — to take three litres of water from 25°C to 95°C. Twenty seconds later the water was at a rolling boil, confirmed at 100°C by the temperature probe used in the measurements.

Across the individual zones, the temperature inside cookware is highly uniform. The two bridgeable elements share exactly the same characteristics, which is entirely logical given how they are used. Provided you match the size of the pan or frying pan to the size of the element, food cooks evenly, so a pan of sautéed potatoes will not end up overdone in some places and undercooked in others.

The bridge zone needs more care. As is very often the case, thermal images of the combined area show temperature differences that could spoil a fish cooked in a fish kettle, leaving the body undercooked while the head and tail scorch. The practical answer is to reserve the bridged zone for recipes that simmer gently over a long period — a casserole or a dish in sauce is the obvious example — or to use a thick-based pan that will spread the heat generated by the induction elements more evenly.

The specification sheet quotes a total output of 7,200 watts. Pushed to its limit, the hob reached 7,170 watts in measurement. It was not possible to run the boost mode on all four elements at once, although that is a configuration few households will ever need.

Energy use is modest. Completing the heat-up test required only 0.35 kWh, placing the SaphirMatt SE EIV63443CT among the more frugal induction hobs measured, even if the Candy CI633C remains the outright leader in this area at just 0.24 kWh for the same task.

Induction hobs are not noisy appliances, and this one does nothing to change that. At a medium cooking setting the sound level meter read 40 dB(A), rising to 42 dB(A) with boost mode engaged. It is not going to drown out conversation in the kitchen.

The SaphirMatt SE EIV63443CT does not rely on its distinctive coating alone. Demanding cooks will appreciate the three different induction elements beneath the glass, and the direct per-zone controls that keep the hob responsive while you are cooking. The slider is a little small, and therefore occasionally awkward across its fourteen power levels, but the hob still represents an interesting balance of performance and price.