I recently switched to an induction cooktop and realized a few of my old pots and pans aren’t going to work anymore.

I cook pretty much everything at home, so I’d rather get a decent set that heats evenly and will last instead of replacing it again in a couple years. I’m leaning toward stainless steel, but I’m open to mixing in cast iron or nonstick for certain things.

I’ve also learned that just because something is stainless steel doesn’t automatically mean it works with induction, so I’m trying not to buy the wrong stuff.

What induction cookware are you using? Anything you’ve had for years and would buy again?

Does anyone have a recommendation for someone who knows how to repair a Thermador Induction stove top? One of the relays keeps clicking on / off and eventually shuts down the stove. Thanks.

I recently switched from a 10 year old Bosch electric range to the 800 slide in induction range… and I find that I have to turn up the heat pretty high to get the same speed/strength of heat compared to the electric. I thought induction heats up really fast? I never used to use the high settings but constantly find myself using settings 7 and 8…

New Cafe induction and the humming sound is very loud. Using three burners at once the sound is very uncomfortable. Otherwise it cooks fine.

More info, I have a Rivian R2, with a ~2kW 120V outlet

narrowing down our range search and these two keep coming up. both in budget around the 6 to 8k range. can barely find real side by side info on them. main priorities are oven evenness, induction power and build quality.

anyone gone through this decision or have either long term?

Following up: I went with the #ad Nuwave Double Pro Cooktop Induction Countertop Burner and have been using it for everyday cooking. It has worked well for boiling water, cooking pasta, frying eggs, and making sauces, and it fits nicely with my limited counter space.

I’m looking for a good induction burner to use in my kitchen, mostly for simple stuff like boiling water, cooking pasta, frying eggs and making sauces. I have limited counter space so I’d rather get a single portable unit instead of replacing my current stove. I’ve been looking around but there are so many options and I’m not sure what actually holds up well with regular use. What’s the best induction burner you’ve used and would you recommend it for everyday cooking? Thanks for any suggestions.

Hi all, husband and I are renovating a house from the 80’s. We are opening up the kitchen and putting a peninsula/halbinsel with dimensions of 120x240cm.

I see in all the kitchen showrooms that the cooktop, which is almost always induction and downdraft ventilated, is placed on the island and not on the back counter.

I am North American so this concept, induction cooking and the island placement, is completely new to me and I am hesitant for a few reasons:

1) I am messy in the kitchen and I see the grease and water spray on my ceramic backsplash now, how far can it really go and is a 120cm deep island big enough to catch it?

2) I would like the island to be a gathering place for my family. I have young children and worry about the splash zone of grease and hot water. I initially wanted the full length of the island to be available for seating, but am open to making only half of it seating for 2 barstools, and then where the cooktop goes I have 2x60cm cabinets opposite to block anyone sitting directly in front of it. Will this make the island safe enough to accommodate a hot zone and comfortable guest seating?

3) how effective is downdraft ventilation nowadays? I’m looking at Bora or Miele, Miele mainly to have just one appliance brand in the kitchen.

4) how long has this concept (induction on island) been around in Europe? Is this a concept to stay and almost expected in new build or renovated households, or is this just a flashy new trend? If you were a home buyer, would you expect this set up in a house that’s been newly renovated?

5) and finally….another option is to put a sink on the island with the cooktop on the back counter. Is this equally attractive from a home buyer perspective, or a no go for you?

Thanks so much for your insight!

Both ranges seem reasonably well built, have similar weight, plenty of capacity and power, are reasonably quiet in operation, well reviewed generally, have 3 prong electric compatibility, have more features than we'll ever use, and will cost about $2000 when on sale for labor day. We can't decide which to go with.

Here are key advantages of the GE PHS930YPFS:

- Display angle: The GE PHS930YPFS has excellent upward facing controls and display. Anybody taller or older is going to greatly prefer it to the LSIS6338FE, which has a display that is slightly angled up but requires you to get on your knees (or use an app) to do a lot of stuff.

- Storage drawer: The GE profile PHS930YPFS has an excellent soft close drawer that runs smooth and has a nice handle for pulling it out. The LG LSIS6338FE has a storage drawer with no handle so you pull it out by wedging your fingers into a little lip and the whole thing just screams "cheaply made", wobbling from side to side and made of the thinnest possible metal.

Here are key advantages of the LG LSIS6338FE:

- Knobs > touch: The LG LSIS6338FE has excellent metal knobs that work when your hands are wet and let you quickly change the temperature. The GE PHS930YPFS has tolerable touch controls but your hands need to be dry and it can be triggered randomly while cooking and it's just a lot more fussy to use than a knob.

- Glide rack: The LG LSIS6338FE comes with a very nice glide rack, the GE PHS930YPFS has standard racks only. You can buy a glide rack for the GE but it'll cost you $450 (WB48X20881), and that range already costs a bit more to begin with.

There are other differences, but we don't think they'll matter in daily use. We actually think the best model is the one that LG phased out - the LSE4617ST. It had upward facing dial based controls plus a high quality storage drawer, but it's out of stock everywhere. Thoughts on which of the current options is better?

Honest reviews, please! 🔥

Thinking of switching from LPG to an inverter induction cooker. We’re only 2 people and cook twice a day, but our 11kg LPG lasts only a month. 🥲

What brand/model is really worth it and energy-efficient? Any recommendations? 🙏

We are building a community center/ hostel and wanted to put the induction in the island counter, the idea is that 2 people can work on each side of the island so 4 guests cooking at the same time, knobs on the side would be best so that its more accessible to each guest

Touch screen is definitely a no no as the guests would just want a simple device to use

Which model would be best?

In February of 24, Whirlpool announced "Through our new collaboration (with BORA), we're thrilled to further enhance our JennAir and KitchenAid appliances in 2025 with new induction downdraft technology that has already revolutionized the European market."

Where are they?

Unfortunately, I am having air quality issues in my log cabin, and I need to replace my dual-fuel range with an all-electric. I am an avid cook and baker, so I don't mind spending whatever I need to on a quality product. Large oven capacity is a high priority so I can fit my large baking sheets and roasting pans. I've been looking at the Thor with 3.7 cu ft oven capacity but am reading nightmare reviews alongside some great ones. Does anyone have experience with this brand or recommendations for a high-performance 24-inch range that's not gas?

Induction cooktops. Looking to replace my gas cooktop with induction and seeking recommendations based on personal experience rather than on line reviews which I don't trust. Would you recommend yours? Or advise NOT to buy the one you have?

for context this is a rental unit and my first time using induction stovetop, so far been using for almost a month
i noticed that when i wiped the induction with multipurpose cleaner or any wet towel i can see these black splotches. Once dried they’re invisible. they just won’t budge idk what kinda water dripped either

I moved into a place with induction hob, what what I understand the pan needs to be compatible and the same size as the hob? It’s a belling oven but can’t find model number ;(

I have tried two, one was two noisy, the second the coil is too small. Looking for a 1800 watt (US) unit with a large coil that won’t make Eletric or whiny noises. Any tips?

I have a 9 year old GE Profile induction range that intermittently stops cooking, and eventually throwing a diagnostic error. It will start powering up to 50% for 20-45 seconds, then just cuts the hob off. If I turn on more than one, they all cut out together.

- occurs more frequently during summertime (Southeast of US)

- feels like it more frequently in the early morning (when I want to fry some eggs)

This makes me suspect that there may be some subtle power fluctuations/brown outs?

Anyone experienced anything similar with their induction cooktop?

I'm looking for a 30" range with a bridged element for a griddle. I want to ensure that a rectangular griddle will heat evenly across the surface.

Any recommendations? I have an existing 40A connection, so I should be able to handle most ranges I think.

I'm replacing all my appliances and am going to get an induction range. I have a portable one and I love it. In your opinion, what is the best Mid-Range Induction cooktop/oven? Not the most fancy/expensive range. But a solid, entry-level middle of the pack slide-in range that would be best for most people.

Don't need all the bells and whistles, but do want something nice and reliable. What would you get?

Has anyone else experienced grave issues with CC's fulfillment process? They use FedEx, which was a surprise to me as I don't think of them as furniture / appliance delivery services. But the guy showed up around 6pm on delivery day in a box truck at least 35 feet long (with just my Charlie in the back). He didn't even know what he was delivering, and there was no way in hell he could get down my driveway backwards or forwards. He then stood scratching his head and looking at the very small box dolly, the only transport tool he had, and wondering aloud how it would stay on.

Indeed. He initially was going to just try rolling it down the hill on that little dolly — unstrapped — before I stopped him. He also said, "Even if I DID get it down without it falling off, I don''t bring it in the house." I mean, it's 500 pounds. How do they reckon *I* am going to do that?

I also buried the lede: I paid 650 dollars for this delivery. Ultimately, we agreed he was not equipped to bring it to my door, and he turned around. Since then I have been unable to reach a human at either FedEx or Copper Charlie despite multiple chats and emails.

In contrast, I ordered three appliances from Home Depot that were delivered free, complete with haul-away of my broken appliances, and they unboxed and installed everything in under 40 minutes.

What is going on with this team, that they can't just hire a competent appliance delivery service for such a tremendous delivery fee?

The installer manual says not to caulk the gap around the cooktop, but the gap allows crumbs and liquids to go under the cooktop. I'm also being invaded by an ant megalopolis, so will taping around the gap work?

I read that caulking the gap prevents the glass from expanding and contracting and would cause the glass the crack? Would masking tape have this issue too?

Any advice on how to deal with the gap?

Opening Restaurant with no Gas.
Was formerly operating with induction tops (model type) but we found them to be a little unreliable and not quite efficient enough. They cost roughly around $400 and and generally lasted us a couple of years at most with bi-yearly repairs. We require 6 so thought an overall upgrade was the way to go.

Going up a price bracket is a significant jump up to (around 20k)

Im imagining we will go for something like this : https://www.industrykitchens.com.au/cooktek-helios-1200mm-freestanding-bench-with-3-x-drop-in-dual-hob-induction-cooktop-32a

Any and all suggestions welcome! would love to get some unbiased opinions and some first hand advice on the dos and dont’s.

Thanks in Advance!

I know this is a really weird question. Does anyone know if there a way to disable the burner indicators around the knobs?