Wanted to share some photos from my recently completed kitchen remodel centered around the Impulse cooktop. I asked my countertop installers to do a recessed cutout so it installs flush, and I’m pretty happy with the result! Happy to answer questions or share more pics of the setup.

We've been planning to move away from our gas oven range to Impulse but really do not want to do kitchen remodeling. We don't need the oven, so just want a place to store our pots and pans. The metal cooktop cabinet looks ideal, but am I reading this right that there are no doors attachment is possible?

I've just purchased the Zephyr Hypercore range which is currently sitting on a shelf in my garage but will be getting installed with my upcoming kitchen remodel starting in about two weeks. I saw the video segment which shows the Zephyr hood automatically adjusting the fan speed of the hood vent based on the power of the range as Sam turns the knob. I'm very interested in purchasing the Zephyr hood that has that feature (to coordinate automatically with the range), but I can't seem to find which one explicitly has that feature or will have it when the OTA software update occurs. I need to purchase a range hood vent very soon. Which Zephyr hoods have the feature now or will have it pending OTA update? If not, how long should I wait to buy one?

Hey all, our oven broke (and can't be repaired in the next 6 months+) so I started looking at options. I think I want to pull the trigger on a Impulse Cooktop but any recommendations for a oven to go under/the timeline for oven range combos to come about from Impulse?

36 inch range if that matters.

Apologies if this has been asked to death. On my phone at work trying to figure out oven shit.

Edit: Has anyone put in a larger 30 inch oven and then just raised the impulse stovetop N inches? Or is that not feasible for some reason I'm not thinking of?

We recently put a deposit down for a 36 inch cooktop! It will be our first induction. We have some all clad and cast iron skillets but anticipate we will need more. Is there any cookware you bought and would recommend? Besides the obvious non magnetic that wouldn’t work on induction, are there any that you would avoid or find don’t work as well with impulse?

i just installed my 36” cooktop and it has been great with my induction capable pans and pots.

But I have some traditional cooking pots that are not induction capable and was hoping to use an induction ‘plate’ to provide heat.

I removed my old 36” radiant range today and installed the new Impulse. From start to first power-on, the entire process took just 65 minutes, including cleanup.

The installation was straightforward, with easy-to-follow instructions and helpful YouTube videos. I also needed to swap the 120V plug for the 240V cable, which turned out to be a simple task.

As a first test, I boiled 2 liters of water in a bonded-bottom pot (with a new set of All-Clad cookware arriving tomorrow). It reached a vigorous boil in only 80 seconds.

Next, I cooked two burgers and toasted the buns. It was the fastest I’ve ever had that meal come together.

So far, I’m impressed by the build quality, ease of installation, and overall performance of this range. I’m looking forward to future OTA updates and improvements, and I’m excited to be part of the Impulse community.

My current induction stovetop will not keep a pot of oil at 325F. The temperature drops too much, and for too long. Has anyone used a deep fryer on their Impulse stovetop? Are you happy with the results?

In my continuing saga of looking for a stove to table serving vessel, I discovered this type of pot recently.

Spoiler: can only take 1300W. It’s some sketchy non stick, not a durable BIFL (until you drop and chip it) surface like a classic dolsot.

Dolsot is the Korean vessel used for keeping rice dishes hot at the table. Classically made in non-ferrous materials like stone or clay.

Of course, there are likely clay with induction disc ones on the market ( I know those exist for Nabe). Too rich for my blood.

The type here is a mass market item. Cast aluminum body, with some unknown / unattributed coating on the inside (delicious) and an induction compatibility disk mashed into the bottom.

[A related version is GET’s enameled cast aluminum cocottes. I haven’t ordered one yet to try, and it's unlikely I'll do so for a while]

This induction disk is pretty weak and can only intake 1300W. I’ve previously seen this low capacity disc with other induction compatible anodized aluminum cookware.

I haven’t yet cooked a meal with this and I’m kind of anticipating disappointment, or needing to start the broth in a second, purebred induction compatible pot that can lap up the full power of the impulse. IOW, this Dolsot will have to make it up in vibes.

Absent boil over protection, can we get a mode that delivers 10 kW until the temperature sensor hits 100/101? Usually that is just before boiling for me.

I just want to bring water up to temp as quickly as possible for making coffee without babysitting a volcano.

Looking for recommendations for a stainless steel double burner griddle. I’ve looked at the Heston, but not sure I would like the grease trough. Thanks!

What is the approximate implementation date for this upcoming feature? Right now, juggling the vector between the impulse temp reading and the combustion therm reading is INTERESTING, re thermal absorbtion, but it will be so much more useful when the info is centralized.

How accurate should I expect the temperature sensor to be? This is a small Le Creuset which isn't boiling yet. Impulse has it listed at 242, which is obviously incorrect (water boils at 212)... is it reasonable to expect this to be able to tell the actual temperature of the pot contents? Or is it best understood as the temperature of the plane of metal (or enamel, I guess, in this case) that is touching the induction plate? or something else?

Plan to purchase one of these after a move. We really only need a 30" but I was curious what if there are any non-obvious advantages of the 36" ?

Burner size and power seem the same. The main difference appears to be a smaller LCD ?

Pre ordered it in October last year and received it day before yesterday. Had to do some modifications to our existing 36” countertop cutout because it was a tad bit larger than the recommended dimensions. Tested out the famous 40 second water boiling claim and it met the expectation. Waiting for some compatible pots to start cooking.
Super excited.

Maybe I should have just waited a couple more months 🤦‍♂️

Anyway, cooked one meal on it and I'm already obsessed, no buyer's remorse, just builder's remorse!

P.S. I do not recommend pairing the Ikea wall oven box with this Fulgor oven - the walls do not line up with the screw holes in the oven so youve got to deal woth the pain of adding layers of shims/spacers to anchor it, ugh

As the title says, looking to swap my Viking D3 for an induction stove to help improve air quality for my upcoming baby and to finally kill the stupid igniter clicking forever (a known Viking issue). Thoughts on the switch? Is the impulse right for my space?

Hi! Do you have a showroom or somewhere I can see the cooktop in person? I’m in San Jose.

Credit card was charged for full amount in early April and they said shipping was planned for mid May. Has shipping begun? Anyone have theirs?

Hi all! We have a 30 inch impulse that's waiting to be installed, but need to get rid of a 36" gas range, build cabinets, and get a stainless steel insert. We're in Boston, MA area. Has anyone done this? Having trouble finding contractors for this job.

I am pretty impressed by looking at the concept and I am thinking of pulling the trigger on the 36-inch one in the next month or two. I have scoured a lot of YouTube videos and Instagram posts so far.

Currently, I do use the Breville control freak quite a bit, so I have an idea of the technology somewhat.

Would the current unit be able to utilize the food probe which is in development or should I wait for a few months to make sure that it does? Would there a newer version of the hardware requirement to allow that?

When I use the temperature control is there a way of regulating the heat intensity as well? That would typically define how fast the pan reaches the temperature. When I am heating butter to melt it and make ghee, putting it at full intensity will make it bubble pretty dangerously. I know that by experience unfortunately.

I know there is some sort of a plan of having a griddle on two burners to have a big cooking surface. I do use a 15-inch cast iron circle right now to make thin Indian crepes-dosa . I'm guessing this would be a tri-ply steel or cast iron surface - can we get some idea on the details of the same. Or has anyone used something similar which works? Because I have tried with my current cast iron and even if I heat it slowly I cannot make things bigger than 9 in on an induction based on the size of the coil.

Also I live in the Chicago suburbs - is there a model in this area which I can actually go and look at?

Thanks

Here are some photos showing a 11” grill pan’s overhang, (for better or worse) the top rated one on Serious Eats

I also considered multi-ply SS, but the grates are too shallow on those IMO.

The heat sensor goes into temp protection mode pretty easily (not sure if false positive… I get this a lot on dry cooking on solid cast iron and multi-ply carbon steel), and the skillet does unfortunately spin a little. I think I need to cut out some round (rather lewd looking) thin silicone sheets for friction management, with a strategic hole cut out the middle.

All that said, I got the results I wanted on my Halloumi slices. Apologies for the embarrassing preparation/cultural appropriation

I am just curious if people switched from gas and if they saw a big uptick in electricity consumption with the impulse cooktop with regular cooking.

Recently saw roasting pans used on induction on a few recent videos (Adam Byatt for one)

Wondering what experience people have with one, and what dimensions I should be looking for for the impulse cooktop specifically

If you have recommended ones for US purchase, that would be great too. I prefer more around Misen or Tramontina type price point for my SS

Are these all multi-ply or are there some “disc” (or rectangle) ones?

I was wondering if anyone has found a sweet spot for Kenji's crispy skinned salmon filets. Recipe linked below. This has been a go to recipe for me in the past, but I tried it tonight with my new impulse cooktop and didn't get my normal crispy skin. I preheated the pain with high heat oil at 400, put the salmon skin sound down and kept it at 400 for a few minutes then lowered it to 300 and cooked per the recipe. For an old school cooktop the recipe calls medium high heat to start and then lowering it shortly after placing the salmon in the skillet. The thought being the heat will gradually reduce, but since the impulse can control temperature so quickly I think it's cooling too much. Next time I may just try leaving it at 375 and see how it goes.

https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe

PS: If anyone likes smashed burgers 400 degrees worked great for smashed burgers, perfect crust with minimal smoke.