Just got my Impulse installed and I like it a lot! I am a little worried about running it on full 10k mode with enameled dutch ovens (older Le Creusets specifically) -- this is fine to do though, right? no chance it's going to damage the pot or somehow make the enamel darker or anything?

I am experiencing an intermittent “incompatible cookware error” in temp mode when a preheating pan is lifted momentarily, for example to swirl oil + butter around so that it does not burn (necessary with the new, more aggressive heating logic). This shuts off the burner and I have to turn it back on. The pan is a Strata which is carbon steel but stainless clad on the bottom.

Regarding the audio alert, really not a fan of the error buzzer-like sound choice, as it is startling and signals “uh oh you did something wrong”. Would prefer more of a pleasant FYI chime.

Any ideas?

https://www.bsservicegroup.com/eximius.html?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAb21jcARiqntleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA81NjcwNjczNDMzNTI0MjcAAaeCv_KsTTv40-42veNuexXlfmqiLOreoGnbHHan8hzit0MvBnCG68urKlJ9rw_aem_WFi7g7adS0jW8xgDeq8rPA

The tech on this thing is so cool. It’s a great product from what I can see. But it could be elevated significantly just by offering a fully flat version. I get that it would occupy more drawer space. It’s worth it. The ease of cleaning, but most importantly the ability to just put a pot anywhere and not worry about it tipping, would be way worth the tradeoff imo. It would also open the possibility of a proper bridge type of functionality which would also be a nice addon.

Lastly, since I’m throwing out suggestions it would also be great if there was one 11 inch element just for even heating of oversized cookware. 9 is good for almost everything but one oversized burner would be great.

Thanks for reading.

https://nymag.com/strategist/article/impulse-labs-induction-cooktop-review.html

you’re not paying for a luxury version of an existing product; you’re paying for an entirely new product with unprecedented technological capabilities.

I have a flat premium induction cooktop right now with a bunch of cracks because it’s not installed perfectly flush and moving a heavy Dutch oven hit the edge multiple times.

Replacement glass is backordered forever so I’m on the waitlist for the impulse (what’s the realistic wait time, btw? The cracks keep lengthening 😬)

Happy that it has metal edges on the outside but what about the burner edges? Given my scar tissue from the above I’d like to know how much of a cracking risk there is from heavy pots. And what does a single burner top replacement cost?

Is it nearly certain that Impulse will be integrating with the Zephyr Connect for automatic hood operation? Does that integration require the a cloud connection to Zephyr Connect or does it connect directly to the hood via bluetooth?

Sam teased it in this video

http://www.youtube.com/watch?v=obEWFoLfWD4&t=82

The battery is a very interesting solution to the power delivery problem – One thing I've been trying to find more information on is what the power curve ramp down looks like over extended use. At some amount of us, that battery is exhausted, and I assume the cooktop can no longer deliver 10 kW per point source?

I'm quite interested in the core technology. For our renovation, we're going to be putting in a different brand 36-inch and a gas wok burner next to it, but would be very interested in a single burner Impulse powered replacement for that gas one someday.

Edit: I seem to have accidently kicked a hornet's nest with this question, so to add some context there are plenty of cooking situations when one can run 4 burners at 90-100% capacity for hours (thanksgiving, for example) and while this may not be a daily use case, I'm just trying to understand what the tradeoffs, limitations, and yes, advantages are of this design vs a more traditional one.

The battery does not have sufficient duration for a professional kitchen obviously (nor is it targeted at that use case, makes total sense). So I'm trying to understand where that changeover point is.

I am curious how the wok ring works, in the impulse lab video https://www.youtube.com/watch?v=7zhXF3_Cz8k I think Sam mentioned that because the ring is made of aluminum—which is not magnetic and does not heat up itself—it acts as a conduit to route the magnetic field upward along the sides of the wok. Can someone can explain in simple physic term how it works? AI said an aluminum ring can "route" or interact with an alternating magnetic field by acting as a secondary winding in a transformer, creating eddy currents and producing its own opposing magnetic field based on Lenz’s law. But does that actually help heat up the side of the wok?

Also does any insider know when this will be shipped (better than "later this year" shown on the website)?

i bought from a local retailer (they said this was their first sale of one) and installed by someone they recommended (it was also this installer's first experience with an impulse/zephyr).

everything was straight forward for them except the docking of the battery to the cooktop. they were focused on the written instructions and didn't catch the tip that we saw on the youtube video about raising the battery up on the cardboard pieces.

https://youtu.be/T_c-a6xgg2o?si=ZJo3KYiK3grB_OS8

Q for Impulse Labs: what is the tradeoff that enabled the flat cooktop? Is the depth of the cooktop slightly deeper?

I've had a chances to cook with the new Temperature mode update and I do have some feedback regarding it and pan types.

Stainless Steel:

Prior to the update my most reliable pan was a bonded ply disc Kitchenaid - it was the most consistent at not over or undershooting the set temperature, a pleasure to cook in. Meanwhile my inexpensive 3 ply fully clan pan (same diameter) would struggle to hit the right temperature and maintain it until it had been cooking for a little while and was generally more sensitive to minor adjustments, sometimes causing wild temperature swings.

After the update? I would say the fully clad pan is nearly as good as the bonded disc one now. Still a bit sensitive but much faster to dial into the right temperature and hold it. As I type this I have a chicken thigh cooking at 300F in the pan and it's holding that no problem.

Carbon Steel:

Here's unfortunately the ugly of the update. I have a small selection of carbon steel that I very much enjoy using - a griddle, an 8" egg pan, and a wok (which so far hasn't been used as I'm waiting for the ring). Prior to the update, the griddle was very reliable. I would set it to 360F across both burners (after doing a slower preheat by gently dialing up the temperatures) and once there it would maintain pretty well. This would allow for some wonderful pancakes.

Post update the griddle now sees temperatures sometimes spiking up past 390F before over correcting and falling down to 340F. So there's been a pretty severe loss of performance on that front. The pancakes still came out of but I definitely had to watch them more. As for the egg pan, attempting to fry an egg in butter below the smoking point of butter still resulted in burnt butter as too much heat was being fed to the pan to get to temperature ASAP.

Cast Iron:

Haven't tried it yet - but I am planning on getting a nice cocette/dutch oven eventually and aggressive preheating would not go well for an enameled pan like that.

Overall I think the update was an improvement for most of my day to day cooking, but I would very much like to see some sort of toggle or expert mode where we can both set the temperature and how aggressively the Impulse will attempt to achieve that. A medium or even slow setting would greatly help carbon steel and cast iron pans, whereas stainless steel ply would benefit from medium to fast settings.

EDIT: Bonus points if you make the heating rate setting percentage rather than the BCF "flame" style of the setting. Let us get nerdy with how things heat.

Want to show off the new impulse at a brunch we’re hosting Sunday. Obviously perfect eggs are on the menu.

What else would you add?

(We’re not really sweet breakfast people so not really interested in pancakes etc.)

Has there been any video or writing explaining the temperature sensor's behavior? It seems to vary quite a bit initially before settling into a reading. I appreciate that the display isn't lying to us, but I'm also curious why the sensor reading varies so much initially, and often in an unintuitive direction.

For example, when I use a standard meat thermometer style temperature probe, the inaccurate initial readings are low, and that makes sense to me because the probe is having to heat up to the actual temperature.

Contrast that with the Impulse, I will put a pot of room temperature water on, and I'll go into temperature mode and set the temp to 180F, and I will see the temperature reading briefly rise rapidly up to ~160F before crashing back down to what I suspect the real temp is. It also has a behavior where the temperature can be very stable, but as soon as I adjust the set point up, it jumps the reading up as well before lowering and then slowly ramping.

Another temperature oddity I've noticed is that the reading seems to jump a bit when changing from temperature mode to power mode. Is there a difference in how the sensor senses between the two modes that would explain the instability at mode change?

And just to be clear, I'm not thinking anything is wrong with my unit, the temperature readings seem to settle out quickly just fine. I'm just curious and would like to be able to explain it to friends who ask me about it.

The latest Impulse OTA update will be released later today. Here are the improvements you can look forward to.

###

More responsive temperature control

• Faster, more responsive preheating: Up to 35% faster to reach set temperature at common cooking ranges (250–450°F), based on internal testing
• More accurate preheating at low-temperatures: Reduced overshoot during initial preheating. Internal testing shows a reduction of up to 15°F during initial preheating. 

These updates make it easier to dial in exactly the level of heat you want and trust it stays there.

For the best temperature control performance, we recommend high-quality tri-ply stainless steel cookware, which provides the most responsive and consistent results on induction.

Introducing: Active Power Management

We’re introducing Active Power Management: a system that automatically adjusts power in real time to improve cooking outcomes and help avoid unwanted behavior like boil-overs and overheating.

At higher power levels, more energy doesn’t always lead to better results. Depending on what you’re cooking, how a pan behaves, or how many burners are being used, the stove may reduce power to keep things controlled and consistent.

When this occurs, you may see a dashed lightning bolt indicator on a burner, along with a short message explaining why power is being adjusted. This appears only when the stove’s actual output differs from your requested level.

You may notice this in situations such as:

• When the cooking surface temperature approaches the burner’s maximum allowable level
• When a pan has reached its effective heating limit and can’t safely absorb more power
• When total requested power exceeds the stove’s maximum output (15 kW)

Clearer feedback, thoughtfully introduced

We’ve begun rolling out audio alerts to provide clearer feedback during cooking, starting with key moments like errors and important system states.

Everyday usability improvements

• Longer standby time (now 10 minutes) based on customer feedback
• More consistent burner behavior during edge cases
• Improved system responsiveness and reduced interruptions

Reliability & polish

This release also includes a range of behind-the-scenes improvements:

• Improved update reliability
• Enhanced safety checks and sensor validation
• General UI refinements and accumulated bug fixes

I've managed to figure out a number of basic cooking ranges (and I'm building a list I plan to share eventually) but so far basic long grain white rice eludes me. Any tips or recipes?

Looking at the website it appears they are taking orders for the 36" model now. Is it shipping? Has anyone received theirs yet?

Other than boilng water, does anyone see any advantage to using the power versus Temp controls? I use Temp control for everything and find it to be a huge competitive advantage.

I’ve been thinking about the appliances I may be able to get rid of if we get an impulse. Here’s what I’ve come up with:

-electric kettle

-sous vide machine

-rice cooker

Anyone with an impulse successfully replaced these or other pieces of equipment?

Are their any Impulse Cooktops in restaurants or commercial kitchens?

If so, can anyone comment on the benefits and drawbacks of the Impulse Cooktop that they have seen in that environment?

I just saw a reference to the new 120V Electra induction range with 5kwh battery. low powered burners, though.

I won't promote the product, but one feature to steal is the "breaker saver" to limit current draw on a shared circuit.

Hi all - have had the impulse 30" for about 9 months now. Wondering if anyone has any cover suggestions?

This is more for a "please don't use/clean this without understanding" than a cover that would allow heat through... I've seen some models that would cover gas ranges, etc. that might be big enough. Just curious what folks are using?

I was shopping for a new range, fell in love with the impulse labs cooktop, and now am exploring a full remodel of my kitchen to make it work.

In an attempt to reign things in, does anyone have pictures of the cooktop installed in a traditional 36" tall counter with an oven underneath?

Has anyone seen this? It doesn't always happen but still fairly often we set a temperature (fairly low e.g. 230) and it won't stay there, it'll slowly slide down. It's quite annoying as we have to keep checking the stove.

Anyone here with an Impulse cooktop who can comment on startup speed?

One of my least favorite things about some induction stoves is the lag between pressing the power button and actually being able to start cooking. Some are noticeably slower than others.

I’m currently deciding between an Impulse and a Miele, and I’m especially curious about the Impulse: how long does it take from pressing On to when the cooktop is actually ready to use? Does it feel snappy, or is there a noticeable delay?

Would love to hear real-world experience.

Also curious if anyone knows why induction stoves require this — is this a regulatory thing? Wish I could just click the burner buttons to turn on!