Replace Hob Element: When to Fix It vs. Replace It

When your hob element, the heating coil under the glass surface of an electric cooktop that generates heat for cooking. Also known as cooker element, it's one of the most common parts to fail in commercial kitchens. stops working, you’re not alone. In restaurants, cafés, and hotel kitchens across Birmingham, a dead hob element is one of the top reasons for kitchen downtime. And while some think replacing the whole hob is the only answer, the truth is, you can often fix it for a fraction of the cost—if you know what to look for.

The hob element doesn’t just burn out randomly. It wears down from constant heat cycles, grease buildup, and physical damage—like a dropped pan or a splash of boiling water. If your hob heats unevenly, takes forever to boil water, or shows dark spots or cracks on the coil, that’s your hob element saying goodbye. You can test it with a multimeter (no electrician needed), and if it reads zero or infinite resistance, it’s dead. Replacing it takes under an hour with basic tools, and the part itself usually costs less than £50. Compare that to a new hob, which can run £300–£800, and the choice becomes obvious.

But here’s the catch: if your hob is over 8 years old, or if the glass surface is cracked, or if other components like the thermostat or switches are failing too, replacing just the element might be a waste of time. You’re fixing one part of a system that’s wearing out everywhere else. That’s why so many commercial kitchens in Birmingham end up replacing the whole unit—because the cost of repeated repairs adds up faster than you think. The goal isn’t just to get heat back on the surface; it’s to keep your kitchen running without surprises.

Most of the posts below walk you through real cases—how a pub in Digbeth saved £400 by swapping a hob element themselves, why a hotel chain switched to induction after three failed elements in six months, and how to tell if your problem is the element or something deeper like a faulty control board. You’ll find step-by-step guides, tools you need, safety tips, and cost breakdowns that actually match what’s happening in local kitchens—not theory from a manual.

Whether you’re a kitchen manager, a small business owner, or just someone who’s tired of cold pans, this collection gives you the facts to decide: fix it now, or plan for the next upgrade. No guesswork. No upsells. Just what works in real kitchens.