Kitchen Hob Repair — Gas, Ceramic & Induction

A hob is a precision appliance in every sense: within a few centimeters of thickness sit burners or heating coils, above an electronic board, above gas or electrical connections — all embedded in a counter. There is no room for rough work: a screwdriver in the wrong spot under the glass creates a new crack, and a rushed connection leaves a leak trapped under the marble.

And there is a dangerous shortcut common in the market you should know about: a flame that keeps going out on its own is usually a worn safety sensor (thermocouple) — the correct fix is repairing or replacing it. But some technicians "solve" it differently: they bypass the sensor entirely. The result? The flame stays on, yes — but if it is ever blown out by a draft or boiled-over food, the gas keeps flowing and nothing shuts it off. Our fixed rule: the safety sensor is a red line — repaired or replaced, never removed.

Induction and ceramic are another world: diagnosis by measurement on the coils, sensors and board; glass replaced in exact model-specific dimensions; and pan-detection sensors with their own calibration. And since a gas hob sits inside the counter, every leak test we run uses an electronic detector — a leak trapped under marble is one you will not smell in time.