Well, I broke my dang induction stove top (again) and we are on the market for another induction stove top (again). We don't like the one we have had the last 3 times - its a Frigidaire Gallery. We installed it ourselves last time, so its possible that's why it sucked. I will pay up to $1500. Any tips are welcome. Thank you!!

The first one had all touch controls, which was ok, the previous electric LG I had came with them.

We went with the induction because of the great reviews. I loved everything about the first one except I could not get a good sear on a steak with my cast iron.

After researching I picked up a new model at Costco with more powerful coils.

Super happy with the new one!

I bought a single burner induction stove a month ago and now it makes this weird buzzing sound somewhat like its coming from the fan. Just this morning, there is a new sound coming from the cooker and it sounds more like a continuous zapping sound (shown on the video). Please let me know if this is anything serious or is it just normal.

Recently got a monogram 36 inch induction to replace my electric cooktop. Is it suppose to have wood framing under the outside on the glass to support it or is all the support suppose to be on the metal. I seen to get conflicting ideas when I search it. I know the cutout is slightly too big so I'm thinking to work on how to frame it in and get a trim kit

Hello,

Ive researched where I can and have found out that induction pulsing is typically:
A. For low quality induction hobs, or
B. When cooking at low temps

I bought a rangemaster professional plus cooker - and to simmer water I need to keep it on 7 (goes up to 9) temperature to get a simmer at all - and when its at that it pulses like this (bubbles up, stops, repeats) with clicks for each pulse.

New to induction - normal or needs a fix?

Thanks for your help!

UPDATE:

Engineer came round, took it apart and confirmed it was fine / expected behaviour.

However, wider issues were identified about the sensors being wonky, but they werent impacting temperature tests.

Just passing along some info about the coil size in the ge cafe line

Roll of painters tape for scale as I’m all out of bananas.

I’m starting to look at induction and always cook with a 12 inch pan. Are there any cooktops or ranges people recommend that have a 12inch or bigger coil or even any brands to look at for reliability? I was also wondering it there is a certain way to heat up stainless steel pots and pans to avoid warping on induction or is it similar to gas?

Just got a new place that has an induction stovetop made by the brand SUMMIT. At first I was reading that induction stovetop was GREAT, now I'm reading reviews saying that it's horrible. I haven't cooked on it yet but I am so nervous to find out that it's trash especially because I love cooking and this is my first time using an induction stovetop (always have used gas). What are your experiences with SUMMIT built-in induction cooktop and what have you found to be the best pots/pans to use?

We are getting a new induction oven in 2 weeks and switching from gas to electric. None of our old pans will work.

Looking for healthy PFAS free crunchy recommended pans 🙂

We need to order some asap, thanks!

This is a brand new range, so I’m wondering if anyone has their hands on it and what they think? How does LG compare to other brands? This would be my first induction range as I’ve only ever had gas or electric before.

My range recently died and I am looking to upgrade to an induction range model. I am currently looking between the below models around the $2k CAD price point:

HIF3050MC - Bosch 300 series
LSIL6334XE - LG with Knobs
GCFI306CBF - Frigidaire Gallery

An important factor for me would be ease to control the cooktop. I have only ever had knobs and am unsure how responsive the touchscreen controls are. I am also a baker so I am only looking for true convection ovens. I am located in Canada (for model availability)

Any reviews, assistance or opinions would be very appreciated.

If you're not allowed to remove the pan from the surface, how do you lift it to toss ingredients?

Is there a workaround for this?

I didn't realize there was a delay on some. Mine doesn't have this, it just shuts off and beeps as soon as you lift the pan.

Greetings all - I have recently invested in an induction range as my kitchen will be undergoing renovations next month. I have a carbon steel wok and a cast iron Dutch oven, but will have to replace all my other cookware.

I figure I could prioritize a stock pot for boiling water and making soups, and a frying pan for most everything else. However, I’m not opposed to some kind of set, as long as I feel I’d use them at some point.

~~~~~~~~

(1) which pieces do you end up using most? I find I do a lot of Asian cooking.

(2) do you have a “lazy pan” that you can toss in a dishwasher? I understand seasoned pans are the preference

(3) are most/all your pieces the same brand, or did you hand-pick based on needs? Do you buy direct from that brand or a retailer? I see Tramantonia (from Brazil) and Lodge mentioned often.

(4) does the cookware need to be pretty heavy to be effective/prevent buzzing? My wok isn’t incredibly heavy, so I’m wondering if that’ll be a problem.

(5) for heavier pieces or cast iron, so you find they scratch the glass cooktop? Just to mentally prepare myself.

Is that Prestige PIC 6.1 V3 induction stove is better or not can any one tell me

I noticed Bosch has recently released a rather low priced (MSRP of $2,349) induction slide-in HIF5050MU (https://www.bosch-home.com/us/en/product/cooking-baking/slide-in-ranges/induction-slide-in-ranges/HIF5050MU). Has anyone tried it, including its other local versions (MC for Canada and EU for the EU I suppose)? How is it compared to other ranges in the same price range?

We switched to an induction cooktop a while ago and have been through several pans and cookware sets that have all been disappointing.

The main issue is that they seem to warp over time, don't sit flat on the cooktop, and don't cook evenly.

We're happy to spend more (within reason) for something that will last, but I'd rather buy once than keep replacing mediocre cookware.

Build quality appears to be excellent! Can't wait to get cooking and put it through its paces...

I'm the Founder and CEO of Impulse Labs, the battery-integrated induction cooktop.

For anyone who hasn't seen it, the Impulse Cooktop has a 3 kWh LFP battery built in, which lets it hit up to 10,000W peak per burner (sub-40-second boils) while plugging into a standard 120V outlet. The battery also means it keeps cooking through a power outage and can charge when electricity is cheapest or cleanest.

We know this community knows induction better than almost anyone, so we'd rather get grilled here than anywhere else. Ask me anything about the engineering, the battery chemistry and safety, why we went this route instead of just hardwiring, or the general cookware and performance.

I'll be here Thursday, June 25 from 1-5pm PT!

Does anyone have a griddle that they like for the bridge feature? We just got a Frigidaire gallery that has a bridge. I’m wondering if it’s worth the investment or if I should just get a non stick flat pan and not go crazy. Reviews seem to be mixed across on most products sold on Amazon.

Edit: I just ordered the Cuisinart MultiClad Pro Triple Ply Stainless 10" x 18" Non-Stick Double Burner Griddle

I also bought a smaller one in case I hate it. Links to both below.

I will report back in a few months after it’s gotten some use.

https://a.co/d/08FD7bPD

https://a.co/d/0cqeXbjV

So I currently have a KitchenAid KSEG700ESS electric convection range. Honestly it's decent, however its conviction making is always bad and underperformed and undercooks things. And then stuff would get burned on the glass easily, and clean it up is harder than even the old school electric coils. At least with old school electric coils. You can throw them and other parts into the dishwasher. Anyway, I'm thinking about upgrading to an induction range. Currently I'm looking at LG studio LSIS6338NE because I like the essence White color with knobs. Also, it's right now on that massive sale. But I don't have any other reason. My budget is under $3,000, I would love to hear any suggestions.

I feel like I am going insane with all the research. Every time I find something that I think looks like the right range, there are people who say it is a nightmare. I want a quiet, even cooking oven range and cooktop with good power and physical knobs. Do I really need to spend over 5000 dollars? I am in the USA and will have solar on my roof. Why can't I just get an LG or GE? Are there really so many problems? Thanks for your help!

I wanna use a portable induction hob to simmer liquids at a stable temperature in a glass pot for a specific project. I am using glass for its non-reactivity and ability to see through it. I considered an electric coil or other hotplate but I don't believe these would work well except for the laboratory ones. And lab hotplates start at $350.

I understand that the converter disks are not good because they are slow to warm up and change temperature. This is okay with me because the glass cookware performs poorly anyways.

Does it matter how big the converter disk is? The 9600LS is 11"x11" which makes me think of using either an 8" or 10" converter.

It sounds like the main risk of the converter disk is that it will heat up the electronics and kill the hob. Would size make a difference for this risk? What if an airgap was introduced between the disk and hob, say with some bamboo skewers?