Hi Jaxo. I don’t know if I can add anymore to what jwvideo has said. I have a Bosch Benchmark with Flex Induction. This is basically a large rectangular hob which can be used as a whole (griddles are great for this) or as 2 separate units (of various sizes of pans – 2 at the same time), or as one unit (again, various sizes – 1 pan).
You asked if there were a difference. As jwvideo stated, if you’ve got a griddle with a heavy bottom capable of absorbing heat from two inductions and spreading it out, it only takes some patience waiting for the heat spread evenly.
I prefer not having to wait, and I prefer not having to change 2 burners at once as I need to alter the temperature. I use the Flex Induction regularly. First and mostly, as one large rectangular hob – which is what the bridge does so well. I have the (ridiculously pricey) Bosch Teppanyaki griddle which I will never regret (it’s wonderful quality, easier to clean burnt oils from searing than any other SS I have). I also have a Cuisinart non-stick griddle, which is actually larger than the hob, but works well, no issues other than it takes some time before the longer end heats enough so I just don’t put food on the very end. I’ve gotten rid of my electric griddles and use my bridge flex induction for pancakes, several omelets at once, searing off 2+ steaks, sautéing vegetables (asparagus laid out evenly), and so on. I use it so often that I am happy to have both burners adjust evenly and simultaneously with one button push. One griddle breakfasts are wonderful using it as split burners. One griddle will do bacon, hash browns, eggs – on two burners with one griddle. But you can do that with 2 hobs.
I have used the Power Move function sparingly – whereas you use the entire rectangle, but with one pan. It gives you 3 heat zones all at once, and you move the pan to each as needed. For smaller pan stir fries this is convenient… I set mine at zone 1 high heat for searing, zone 2 at medium heat to finish cooking through, and zone 3 for keeping warm only while I prepare other foods on other hobs. The only purpose for this is not having to push any buttons during cooking and moving food quickly. Frankly you could do that with a single hob because induction is so responsive.
The other thing I love about the Flex Induction and one of the most advantageous, which I stated briefly above… it’s one hob, or it’s 2. BUT, those 2 can be various sizes… unlike a defined hob. 2 small pans; 2 medium pans; 1 small and 1 medium; 1 large and 1 small. Or as one hob which will fit all those sizes. My large Staub dutch oven fits it beautifully using 3 areas of the Flex Induction, and I still have another huge hob for a wide skillet, plus the smaller hob for a medium saucepan.
If I had to rate only one thing about the Flex Induction that I love, it has to be very even heat on a rectangular surface without waiting for a pan to heat up and I only need to press one heat setting for the entire area. Given that I use that hob far more than the others, the extra cost for the Flex Induction was well worth it for me. Your cooking style may be different.
Q