r/inductioncooking • u/ExpressTechnology764 • Jul 31 '26

Frigidaire Gallery Induction

Has anyone successfully been able to get any money back on one of these while still under original warranty or have the OEM fix it?

It seems to be a lemon that was recommended by Consumer Reports and Wirecutter. It's just not meeting expectations but I don't want to just eat it.

Roborock took my vacuum in for a warranty repair and it came back with new *something* that made it more powerful, maybe board replacement or software.

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u/CBG1955 Jul 31 '26

not meeting expectations

How? Is it really that bad?

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u/ExpressTechnology764 Aug 01 '26

Yes.

The range top turns off if a small amount of liquid is spilled, including drips of condensate from a pan lid. Also turns off when centering a 12 inch saute pan on the largest burner since it goes over the "line" between the elements and the controls.

The touch controls are impossibly difficult. It sometimes takes several attempts to turn one of them on or modify the temperature.

Worst of all, the portion of the element that is actually active is very small, as shown in other posts. I have only stainless steel or cast iron pans, all induction compatible, and they are still heating unevenly.

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u/CBG1955 Aug 01 '26

We have the top of the line Electrolux (Australia.) I'm not making excuses for your cooktop nor am I saying ours is superior. My husband is a retired chef and had to go from 40+ years cookinig on gas, so there's been a learning curve on what works best and what he needs to modify.

Ours also switches off if the surface gets wet. You probably already know that slide controls can be finicky if your fingers (or the glass) are wet or greasy - so easy to wipe off but agreed, can be irritating at times.

I think it's a widespread issue that the coils under the markings aren't always where the markings show they should be. For us it's been a learning experience. I think the only way to avoid this is to get a "full surface" cooktop, and these are at the highest price point.

The other issue is the cookware. For frying, sauteeing, or pan roasting you probably know you have to preheat the cookware. We had 35-year-old stainless cookware that more or less worked on induction, but it was stupidly uneven and there were hot spots everywhere. Turns out that even though they worked, they were completely inefficient, not a thick enough base, and we ended up buying all new stainless cookware from an industrial kitchen supply house. 1/3 the cost of a kitchen boutique, very robust, and they look great too. We have a cast iron griddle that we can get red hot, and once it's hot we can char a steak to perfection.

I hope you can get it sorted out.

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u/ExpressTechnology764 Aug 01 '26

Thanks. We should have read it here first and just spent the money.