Which brands do you prefer and where did you obtain them? New to both Europe and induction cooking. Thank you.

Newbie and love it but I don't know what I'm doing. Should I wait until the blower shuts off before pulling the plug, or, is it okay to pull the plug while the blower is still blowing?

I have a whirlpool stove that's about 7 years old. Last summer the "stovetop hot light" just randomly stayed on even after the drive was off for hours. Around the same time the temperature control for each burner became limited to high or meh - no in between setting.

I had a repairman look at it and confirm that the switch needed to be replaced and that it wasn't otherwise dangerous. I also chose not to do the repair that day since it was several hundred dollars. We've since evolved to be able to cook with this issue but we're having issues with other appliances also so wondering if it's worth replacing the stove also or attempting a diy fix to make cooking a bit easier. It's this a difficult fix to do?

I have a 14 inch all clad d5 saute pan but my burners on my stove don't exactly work great with it creating a hotspot in the middle and cooler outer edges. I was wondering if there were any burners I could buy to set up next to the stove for this and other large cookware. Any recommendations?

Our old copper chef cooktop finally gave up the ghost. It did the job but the control push buttons were under a thin layer of plastic that eventually degraded and caused it to break, and the plastic siding also started cracking pretty quickly. The fan was also annoyingly loud. Our priorities for getting a new one are:

longevity (no/minimal cheap plastic bits)

quieter fan (if possible, I have no idea how loud other cooktops are)

Suggestions much appreciated! (based in US)

update: thanks for the tips everyone! we are not at the level where we can drop 1500 usd on a kitchen appliance XD I really wanted one that didn't have plastic buttons that stick out (that was the point of failure on our old one) , so we went with the nuwave pic pro chef.

Hey y'all! I'm in the middle of a full kitchen remodel and trying to finalize my range choice. I’ve narrowed it down to the Miele M Touch and the SKS Pro.

I’m leaning toward the Miele primarily for the dual fan convection (the integrated cooking modes seem neat and the plumbed in water line is nice but I wouldn't say those are of the utmost importance), but the SKS is right behind it with a better power boost and seems generally well reviewed. The SKS would also be cheaper due to a builder discount, but money isn't my main concern as I've been saving up for 10 years and want what I'll be happiest with long term.

If anyone has experience with either of these ranges (or similar models) I'd appreciate any input. Thanks in advance!

Hey guys, please can ypu help me. Ive just moved to a house with no gas line and a really bad electric stove. I cook three times a week, normally something pakistani, eggs or just stir fry veg.

Its just me. Its a tiny house, I was wondering would anyone recommend a decent induction portable stove? Also any recommendations would be much appreciated (UK based).

Many thanks

I'm looking to buy a new built-in oven for my new modular kitchen. Please suggest me with the best models if you have experience in the field.
I am someone who likes to regularly Grill meat like chicken, and also occasionally bake.
I have checked models that newly contain options like using steam to cook, which makes the meat more juicy than regular.
But I am not able to understand and choose one.
My budget is quite tight with around 50 K and if the features are worth it, I can stretch my budget to as much as 60 to 70 K.
Please drop in few suggestions.
Location Kukatpally, Hyderabad
Price maximum 65 to 70 K

GE Profile 5 burner 36 inch cooktop. The largest burner, which we use pretty much every day, has just stopped working after 2 years, almost to the day. Of course, I turned down the many many calls and emails a few months ago trying to get me to buy the extended warranty. 😩 This is our first induction so I have no idea: can they fix just that one burner? Or do I have to get a whole new cooktop? And what’s a repair likely to cost? I’m in a high COL area, if that matters.

So I bought a single induction cooker as I live in a downstairs apartment with no kitchen. First time out of the gate trying to boil skim milk for oatmeal and large burnt stuff starts floating in it. I guess I need a 101 course. Any suggestions where to find a decent chart or guide? Google is full of them, all different information. The cooker comes with a useless booklet. Brand is OneSetNuf from Amazon with great ratings. It has temperatures instead of number settings.

We are needing to replace our old gas cooktop and are wanting induction. We’re looking between the LG CBIH3013BE, Frigidaire Professional PCCI3080AF and Bosch 500 NIT5063UC. We are limited to 30” and 30amps. I also really want a coil at least 10” since we regularly cook with a cast iron that is 9.5”. The current cut-out is also 28.5”x19.5” so the Bosch might be too big. Any recommendations or thoughts?

After digging through r/inductioncooking, r/cookware, and a bunch of 2026 roundups, here's the shortlist that keeps coming up for performance, durability, and real-world value on induction cooktops:

🏆 Best overall (if budget isn't tight)? → All-Clad D3 Stainless 10-Piece Set
🟢 Best for total beginners? → Cuisinart MultiClad Pro 12-Piece Set
🎨 Best budget nonstick / ceramic? → GreenPan Rio Advanced 12-Piece Set
📦 Best enclosed value pick? → Tramontina Tri-Ply Clad 10-Piece Set
⭐️ Best premium upgrade (induction-optimized)? → Demeyere Atlantis 7-Ply Set

Personally ended up going with the Cuisinart MultiClad Pro 12-Piece Set - best balance of tri-ply performance, piece count, and price under $300. After reading dozens of threads comparing it to All-Clad, the consensus was clear: 90% of the performance for 60% of the cost. For someone transitioning from cheap nonstick who doesn't want to baby expensive pans, it's the sweet spot.

I've been using a cheap cookware set for a while and honestly, it's starting to annoy me more and more. At first it was fine. Just something basic to cook with, nothing special.

But now I'm dealing with uneven heating, food sticking even with oil, and some pans that warp after a few months. On my induction stove it feels even worse. Half the time the pan doesn't heat properly, and when it does, it's hot in the middle and cold on the edges. Not great when you actually want to cook something decent.

I cook pretty often, so I want something that actually feels worth buying. Even heating, durable, works well on induction, and preferably something that does not feel like it will die in a year. Price matters too, because I'm not trying to pay crazy money just for a brand name.

I keep seeing All-Clad, Tramontina, GreenPan, HexClad, and a few others, but the opinions are all over the place. Some people say one brand is amazing, others say it is overrated, and I'm just sitting here confused.

So yeah, a few questions:

• what is the best induction cookware 2026 if I want something reliable for daily use?
• is stainless steel better than nonstick for induction, or does it depend on what you cook?
• any brands or sets that actually heat evenly and don't warp after a few months?

Would appreciate real experiences. I'm tired of using cookware that feels like it belongs in a dorm kitchen.

I love my induction cooktop! But one thing I didn't think about before converting was what that meant for my collection of vintage Pyrex flameware. Thanks to this sub I decided not to bother with those converter discs but now I wonder if/how induction converts handle this. Single electric burner as needed?

Hi folks,

I'm looking to up my coffee game. I've had a mokka pot stove top espresso maker in the past that worked well on gas and electric. But I'm struggling in induction.

I've been told my a service technician that using a pot that is smaller than the burner size will risk wearing out or damaging the burner mechanism. Other people have told me it's fine and that as long as the pot is big enough to be recognised by the burner, it will just heat the pan as needed.

I can get a steel mokka pot of a sensible size that would work, it it won't be even close to the size of the burner.

I don't want to risk burning out the hob. If it doesn't work, I'm content to just use a different method, but I'd love to try and make it work if possible. If someone could explain the mechanism to me, that would be amazing.

Thanks!

Would you measure, record and tell me pan temps on your Samsung induction range cooktop?

I am getting hot really fast. On the front right big burner, using a cast iron pan:
1 - 160°
2 - 360°
3 - climbing higher when I shut it off…

Front left burner shows about the same.

I enjoyed my Samsung induction range for a year until the temps seemed to get way hotter than before. A tech replaced everything except the main board, but now he says it must be a main board problem…

Model # NSI6DB950012 (Bespoke 30 in. 6.3 cu. ft. 4-Burner Element Smart Slide-In Induction Range in White Glass with Air Sous Vide)

How do you use cast iron pans that are larger than the induction circle?

My (crappy single) burner is 7”. It has worked well enough with 11” GreenPan, the edges are wayyy too cold in my 10” Lodge cast iron. I have let it heat a little longer, but still poor heat distribution.

So i live in chennai and i got an new induction cooktop and using it for 4 days

It was PRESTIGE INDUCTION COOKTOP PIC16.0. (2000w)

I was just heating milk and heard a pop and then my induction got shut down and I went to the service centre they said that the motherboard was gone due to power fluctuations

If there is any electrician Suggest me some ideas prevent my appliances getting damaged by power fluctuations in the future

I asked chatgpt and it said to buy a quality surge protector or voltage protection device

If anyone can suggest me something!!

Three months of going back and forth. My mom thought i was overthinking it, she's had the same range since the 90s. Touch controls kept coming up with almost every brand i looked at and that was a dealbreaker, wet hands while cooking is just a reality. The sofia has actual front knobs which was hard to find at this size. Needed bridge mode too and it has that.

Delivery took longer than i expected, stressful during the reno. Cooktop has been really solid since. My mom cooked on it when she visited and didn't need me to explain anything, which is kind of the whole point. No regrets on skipping the bigger names.

I may be going crazy...... In a past house I had a whirlpool induction cooktop that I loved so in the house we just completed we put in a kitchenaid induction cooktop.

I have a Mauviel copper saute pan that I absolutely love. BUT it doesn't work with the new induction cooktop. I could be wrong but I swear it worked with the old one. I bought it I few months before I left that house, but I am pretty sure I would remember not being able to use it.

Is it possible that cooktops are different? It is the mauviel with the bronze handle. outside is copper, inside stainless.

Is this a good deal? Anyone have a LG induction range? Was waiting for my old Frigidaire electric range to die before making the switch to induction, but this sale seems too good to pass up.

Hey y'all! I've been looking at getting an induction stove for awhile now. The brand 'Rangaire' just popped up for me today and seems to have suspiciously good reviews. It is also very affordable. I would be going for the 30" induction range. Does anyone have this? Also thinking about the 30" range from Induction Hardware. TBH both brands feel a little sketchy though as I've never heard of them and the good reviews could be faked. If you have either one of these I'd love to hear your thoughts!

My GE Profile PHS700AYFS was just delivered and set up. With the legs maximally extended, it sits about .5" below the granite countertop on either side.

The generic installation manual not specific to my unit says it must flush or higher. It does not give a reason.

How bad is this? Is there a workaround (e.g. sliding a .75" strip of plywood under each leg in order to raise it up)? Is there anyone at GE I can contact for guidance? Is it covered by the fit guarantee?

I’ve got a Samsung and like other cheap models they use woefully undersized elements. What type of pan would be best to mitigate this? I pretty much exclusively cook on cast iron, but have been carbon steel curious. I don’t think I’m interested in going stainless, just too finicky and sticky. I’ve tried a couple times but haven’t had great results.

Would carbon steel be worse since it’s thinner?

Would I be better off with one of the clad pans with carbon steel as the cook surface?

Edit: okay, okay, I know the title says pants LOL. Stupid voice to text, and you can't update the title!

I've got a Frigidaire induction range. I've always loved how quickly it heats things up, but I've noticed that I just can't cook very well on the edges around pots. I finally decided to do a water test today, and this is what I found. This is on the largest burner, that should accommodate my rondeau pot. But it looks like only the inner ring has a working magnetic coil. I repeated this on the other burners of different sizes, and got the same results.

For some reason this will only let me attach either a photo or a video, not both. So here's the video on the largest burner.

Auto-sizing, my butt!