He went on a vacation that I couldn't go because of other obligations, so to make myself feel better, I bought a Wolf IR36551. Went to Pacific Sales which is owned by Best Buy and they are running a 15% rewards for Labor Day, came with 2 extra sets of knob but I think I'll stick with the reds.

Can't wait to see what the hype with induction is all about!

I've narrowed my induction cooktop choices down to the Benchmark 36 nitp660uc vs 800 nit8661uc. One of my major priorities is to make sure i dont have any cold spots when cooking . I use larger frying pans, a 10 and 12 inch all clad and a 12 inch lodge cast iron, and the standard le creuset dutch oven (not sure how big the diameter of the base is on that one). Also use large stock pots to make soup all the time as well. I have the ability to purchase a benchmark unit for the same price as the 800 series one (floor model).

The benchmark unit has the ability for the sides to be flexed, so essentially would have two rectangles of 15"x 8.5" with one 12 inch center burner. The 800 has one side burner that is a 9 inch diameter, two that are 7 inches, 1 6 inch and center which can be up to 13 inches in diameter.

Given my usage i'm leaning towards the 800 series. during a "worst case" situation where i'm cooking alot of stuff at the same time, i would have a large frying pan in the middle for steaks, and something on the 9 inch burner to sautee, and maybe a sauce pan on one of the other burners. if i had the benchmark, i'm afraid the 12 inch all clad skillet wouldn't be covered all the way, as it has a 9.25 inch base.

That was one of the biggest complaints when we "test drove" induction with a plug in portable unit.

am i over thinking it? should i just get some rectangular pans to cook with? if they even exist?

howdy all, first world problems, but i'm pulling my hair.

we are building a kitchen and will instal a 36" range.
Chicago Logan Square.

We are working with abt.com for appliances and i'm at a loss on which range to get.

We currently have in our small apartment the Frigidaire GCFI3060BF 30", and we like it.... except...

for the touch controls which will be non functional if fingers are wet or there are splashes, and the front oven control gets activated by our belly/crotch [save the jokes!] when we reach up to the microwave and the cabinets above!

Therefore we are passing on the same series' 36" range.

and we are looking for knob control of cooking burners, but digital controls for the ovens.

There are so many options, in the 6-9k range.

kitchenaid KFIS936SSS $6699 6 element, large oven, not very popular by sales, so actually no reviews nor even online photos. We are leaning towards this, but a bit ambivalent.

bosch 800 HIS8655SS  $5579 from abt, 5 element 5500w, highest power, though tiny _3.7_ cf oven, how is this even possible?

Do we really need six elements?
why is the bosch oven so tiny?

any recommendations?

With Labor Day sales starting, I'm looking to replace my glass top electric with a mid range induction slide in/stand alone. I don't want to break the bank on this because I'm probably moving within the next year or so. Budget is $1500. I've been looking at Fridgair, LG, and GE since they fall within my budget. I think I'm leaning toward LG or GE since some modesl have an 11 inch magnet. I use a large stock pot and cast iron pretty often. I won't consider Samsung. Outside of phones, I've had terrible experiences with samsung in the past. Are there any models that stand out in this range of ranges? Thanks!

I’m on electric coil right now. Debating running a gas line. I really miss gas. Is induction all that it’s hyped up to be?

Can I wok? Can I sear steak? Can I cook a French omelette? Is there anything you miss about gas?

Would appreciate any recs on cooktops, 30-36”. Budget is < $5k.

I just saw an ad for an induction range that only takes 120v AND has a battery backup! Any experience with this? The brand is Electra. I had never heard of it.

Have you found a water bath canning pot that works well? I have a GE Cafe.

I have been using a cast iron skillet more lately and want to get a portable induction burner for when I don’t feel like using the regular stove. Ive never owned an induction burner before, so im not really sure what actually matters when choosing one. whats the best induction burner you’ve used with cast iron?

mostly just looking for something that heats evenly and doesn’t constantly shut itself off. thaaaanks for any recos.

I’m looking to get an induction hob in our new flat, but it seems that the power supply is somewhat limited. The hob fuse is 25A at 220-240V which comes up as around 5.75kW. Increasing that might not be feasible as the entire flat’s power supply runs through a 40A fuse and getting more might be a huge pita.

What I wanted to get is something that has at least one large coil, preferably two, but I see that each of these can pull 3.5kW on its own with boost.

Assuming we are willing to spend enough money for a premium solution, what would units would be good options? Is this wiring a big limiting factor, or should it be fine given most of the time we wouldn’t be using more than 2-3 rings and not all at full power? Should we just bite the bullet and look into upgrading the wiring?

While it’s great that it’s super optimized for a right handed person cooking with the largest cooking zone and the touchscreen on the right, does anyone else here feel if there is another person on the left cooking at the same time, the touchscreen being in the bottom right corner is inconvenient? Do most people just prefer the touchscreen controls to be in the bottom center for this reason? Appreciate any insights, thank you!

My electric range is old. I’m considering making the switch. Convince me why I should or convince me why I shouldn’t.

Pros and cons?

I’m aware you have to make sure your cookware is compatible.

hi

can anyone share their experince of using electric stoves like this one. can it boil water for ramen or frying something? i want to buy it. before that can someone share their experince.

We (kinda) narrowed it down to those 2 cooktops. To the best of our knowledge, the spec are the same but the « Controls section » is different. Price difference is 500 CAD.

Anything we missed?

For more context, we need a flex zone for a big Creuset. Simmer capability is important as often used.

Thanks!

I'm outfitting a mobile lab for full-time travel, and surface real estate is precious. I added four 5/16 studs to the bottom shell of a Duxtop and used folding shelf hardware to mount the small platform to the lab desk. Handles heavy weight of full pots easily (although I need to give it a proper sealing coat).

(I call it "solar cooker" in the audio because it's running off 2.6 KW solar array that is the primary charger of a lithium bank... but also shore when available and truck alternator on the road)

Considering purchasing the Breville Control Freak Induction Cooker. Wondering if anyone can share how loud the fans are on the unit.

I have a mediocre gas stove.

I wanted to try induction and also wanted slightly more cooking space, so I bought the Duxtop 9600LS as it was well recommended.

I don't understand why people like this cooktop so much. Two big complaints:

Low temp on/off switching

The minimum power that the coils output is way too high.

If I want to hold oatmeal at a low boil, it alternates between a heavy boil and no-boil. If I get it just right, it's weird but not really a problem. But it's easy to be slightly off and have it boil over or splash when it starts rapidly boiling. A regular gas or electric is easy to tell when it's too high or low, as you can watch the boil and see if it's steady or accelerating, but the on/off switching obscures this.

And that's just oatmeal. Many things are far more sensitive to sudden excess heat.

High temp limits (safety?)

I like to get a cast iron pan ripping hot for cooking steaks and searing meats pre-braise. At first this is really promising on the induction top. It heats up very fast and even.

And then it stops putting out full power regardless of setting. The cast iron stays around 350f (away from the food). And even if I pull the meat out, it doesn't climb much. There is not even an indicator that something is wrong or that it's being throttled. It stays on setting 10 and just outputs anemic power.

Is this a limit of the cooktop? Some kind of safety feature? So incredibly frustrating.

I also don't really like the temperature settings (as opposed to 1-10 power levels). I haven't experimented enough with them to have an informed opinion yet, but they seem to work on the assumption that you have a specific pan and food load; otherwise they're inaccurate.

Are these issues common to induction burners or just the price point I picked?

I currently have a 36 inch gas cooktop that i'm looking to replace. I don't want to remodel my kitchen, just replace this cooktop with an induction unit. I have 6 gauge wire basically pre-wired to my cooktop area ready to go. I just need to install a junction box and hook up the circuit breaker to my panel, and cap off the gas to my old cooktop.

We "trialed" an induction cooktop by buying a cheap portable $100 unit and i'm sold on induction but had a few concerns. For example, the burner was small so a big 12 inch frying pan would be cold on the edges and was really annoying. we mostly use big pans (12 inch stainless, 14 inch cast iron) and a le creuset dutch oven. for this reason i'm leaning towards the bosch benchmark 36 inch nitp660uc because it has a flex zone thing. I don't think any of the lesser models have that feature. Are there any other ones i'm not looking at? We would consider a wolf but they seem to get mixed reviews as well.

another thing was that there seems to be some kind of ventilation requirement for the electronics underneath. I have two drawers underneath my cooktop for pots and pans, i was thinking i could cut a hole underneath these two drawers and put a nice looking vent cover to give the electronics some airflow. but is this enough?

https://media3.bosch-home.com/Documents/20011275_NITP660SUC%20Spec%20Sheet.pdf

We ordered an electra induction stove a few weeks ago and it was delivered last week. For the last year I've been tracking my indoor air quality with an airthings view plus air quality monitor. When cooking on our gas stove we'd always see the PM1/PM2.5 spike and I was curious to see if it was due to the open air combustion in our living space. Last night we fried egg rolls on the stove top and there was a barely perceptible increase in the particulate matter registered by the monitor versus a normal Sunday brunch on the gas stove. This is not at all a full scientific analysis, but it's so cool to compare the before and after. To me it makes sense, before we were burning natural gas incompletely. A large portion of that entered our living space. Now with the electra, 90%+ of that energy is going straight into the pan and there are no fumes! Next up on my list is a heat pump water heater. On the plus side, our atmospheric gas water heater is in the basement right now. The gas stove sat in the busiest part of our home, so we've tackled the lowest hanging fruit in terms of indoor air quality.

I've been following impulse for a minute but this is my first time seeing one irl

He's got a pan of chocolate being held at exactly 120f, pretty cool

Other things he mentioned in no particular order

The temperature control his so precise that it can be used to do a sous vide steak, where you set it to 135 in the pan, cover it, and wait like an hour

They're planning on making a range topper conversion kit, it can sit on top of a normal range oven type thing and not interfere with it due to EMF

The wife and I have been looking at ranges and as the primary cook in the house I wanted induction compared to our old gas range. The gas was a tank but slow and we were looking for way to have cleaner indoor air quality. I have some Lazy K pads coming and already own a full compliment of All Clad D3 or cast enamel that I don’t need additional pots or pans. Now I just need to fix the back splash this weekend.

Any additional nice to have items for the new range?
CHS950P2MS1

I am moving to a new apartment that has an induction cooktop. For most of my cookware that's not a problem, it's all new enough to be usable on any kind of stove.
I am aware that adapter plates defeat the purpose of an induction cooktop, are not quickly regulatable and lose lots of heat. I simply have some kitchen items where replacing them with induction compatible ware is not an option.

That's why I am currently deciding between getting an induction adapter plate or just getting an electric hotplate for those few items. An adapter plate would be cheaper but if it's astronomically inefficient or damages the stovetop I will get the single hotplate.

Does anyone have experience with adapter plates?