They also made chips soggy, pastry limp, and last night’s lasagne a tepid mystery. In 2026, a quiet new hero has appeared on British counters: a £40 “Induction Oven” that plugs in, hums softly, and gives you actual crispiness without heating the whole kitchen.
The first time I saw one in the wild, a dad in Derby set it down next to the kettle like it had always belonged there. The thing looked unassuming: a square induction base with a lidded pan that clicks into place, a dial for power, a faint glow. He tossed in leftover roast potatoes, dropped the lid and talked about his day. Six minutes later, the room smelled like Sunday. We tasted. It crunched. We laughed because it shouldn’t be that good, not for £40. He re-heated curry without a splutter, then baked a mini focaccia while the kids did spellings. The microwave sat there, blinking 00:00 like a retired referee. Something had shifted.
Why a £40 “Induction Oven” is nudging the microwave off the counter
For families, it’s the texture. The mini-lid traps heat, the induction base drives it right into the pan, and dinner comes out hot edge-to-middle with caramelised bits where you want them. You can hear the sizzle again. **This £40 “Induction Oven” is changing weeknights.** It slides between reheat, bake, toast, steam, and shallow fry without scaring anyone off. It’s the everyday shape of convenience we were promised, minus the rubbery mouthfeel.
Take the Sercombe household in Bristol. Two kids, two commutes, one patchy oven that eats energy for fun. They bought the compact induction set after spotting it on a supermarket end-of-aisle for £39.99. Fish fingers go straight into the pan with a little oil, lid on, five to seven minutes and they’re golden, not grey. Leftover rice? Steam with a splash of water under the lid for three minutes and it fluffs, not clumps. Pizza slice at 10pm? Two minutes on a hot pan, lid off for the final 30 seconds; the base is revived. We’ve all had that moment when dinner needs to be now and also delicious.
It works because induction heats the cookware itself, not the air around it. The lidded design traps a small pocket of heat and moisture, creating a mini-oven effect without waiting for a big box to preheat. Heat goes where the metal is, fast, so you get even warmth and browning without blasting everything into dryness. Microwaves excite water molecules unevenly; induction heats the pan consistently, so leftovers don’t flip from icy to lava in the same bite. **It does crispy better than a microwave, full stop.** You’re not juggling hot plates either, just one pan you already know how to handle.
How to get the best out of this tiny workhorse
Start simple: pan, lid, medium power. For leftovers that need crisp edges—roasties, chips, breaded chicken—add a teaspoon of oil, heat the pan for one minute, then lid on for three to four minutes till hot through. Lift the lid and finish one minute uncovered for crunch. For saucy dishes—curries, stews, pasta—splash a little water, lid on, low-to-medium power for three to five minutes, stir once, and serve. For toasties, butter the outside, medium heat, lid on two minutes a side. It’s a rhythm, not a ritual.
Common slip-ups are easy to dodge. Don’t crank power to max and walk away; medium does the magic, high just burns. Keep portions sensible: this isn’t a family oven, it’s a personal chef that loves two plates at a time. Use flat-bottom pans that fit the base; wobbly pots waste heat. And yes, give the lid a wipe if moisture builds—steam is great for soft, not for crisp. Let’s be honest: nobody does that every single day. Just know that a 10-second wipe can be the difference between “nice” and “wow”.
Busy parents keep telling me the same thing: this little box gives back time and texture.
“Our microwave is now mostly for porridge,” laughs Aisha in Leeds. “The induction lid-pan is for everything else—garlic bread, dumplings, even reheating roast chicken so the skin isn’t tragic.”
- Weeknight winner: reheat pasta bakes lid-on, then lid-off for a minute to re-crisp the top.
- Frozen to fabulous: pan-fry frozen gyoza with a splash of water, lid on, then crisp without the lid.
- Breakfast fix: one-pan eggs on low, lid on, whites set, yolks runny in three minutes.
- Snack hack: flatbread + cheese + chilli jam, medium heat, lid on—pub snack at home.
- Energy nudge: short bursts instead of long preheats; think minutes, not quarters of an hour.
The bigger shift this little gadget is starting
There’s something gently radical about a £40 slab of induction and a lid doing the job we once handed a microwave by default. Families are saving the big oven for Sunday and sharing space on the hob. Kitchens feel cooler in summer. Teens use it without fear. **No, you don’t need to be a chef to use it.** It’s not theatre—just a quieter, smarter way to make food taste like itself again, even on a Tuesday with wet school bags in the hall.
| Key point | Detail | Interest for the reader |
|---|---|---|
| Crisp beats limp | Induction heats the pan directly; lid traps heat for a mini-oven finish | Leftovers taste freshly cooked, not rubbery |
| Speed without preheating | Hot pan in under a minute; most reheats done in 3–7 minutes | Dinner lands faster than waiting for an oven to warm |
| Budget-friendly trend | Good models around £40, compatible with common lidded pans | Upgrade your weeknights without upgrading your bills |
FAQ :
- What exactly is a “£40 Induction Oven”?A compact induction hob paired with a tight-fitting lid and pan, creating oven-like results on the countertop.
- Is it safer than a microwave?Different safe. The surface stays cooler without a pan, and there’s no radiation scare—just remember the pan and lid get hot.
- Can it replace a full oven?Not for a roast with all the trimmings. It shines for reheats, small bakes, toasties, and speedy mains.
- Does it work with any pan?It needs induction-compatible cookware—magnetic bases. If a magnet sticks to the bottom, you’re sorted.
- How much power does it use?Most run 800–1500W. Short, focused bursts mean quick results without the long preheat of a big oven.
Just grabbed the £39.99 set from the supermarket and wow—leftover pizza actually CRUNCHED. Microwave has been demoted to porridge duty 🙂 Any tips for toasties without the edges going too dark?