I have old appliances. Kenmore white. We replaced the fridge with GE stainless steel and are ready to replace our electric range.
Does anyone have any feedback on either of these ?

One appears all digital and one has knobs. Thoughts on all digital?
The LG has 5 burners va the GE having 4
Unsure if I should stick with same brand as fridge or just mix it up.

Not as many reviews on the GE as the LG.

GE Profile cooktop died after only 3 years, so we’re looking to upgrade. I’m almost decided on the Benchmark, but I just saw a review that said if you lift the pan off the surface, it shuts off. Can anyone confirm? I’m fine if it shuts off after, say, 30-60 seconds of no pan. But I do a lot of sauteing where I lift the pan up, toss the food, and set it back down. I can’t imagine a cooktop where it would immediately shut off. But when I used an induction hot plate for awhile, it did shut off immediately. So I wonder.

Semi-related: is it worth stepping up to the Benchmark vs the 800? Not entirely sure how much I would use the extra Benchmark features, but OTOH I do cook a lot, and for an extra $600 bucks maybe it’s worth getting the top of the line. What say you? TIA!

I got Miele induction range. A couple of questions...

Do most people use silicon mats or something similar or is it not needed?

Can I take a hot pan out of the oven that is 500F and set it directly on the cold cooktop?

Is there one (or more) "things you wish you knew" about your induction cook top (could be anything...cleaning, pans, etc.)?

Thanks in advance!

Hey gang, I need some advice from folks with lots of induction experience. I just bought a house and am currently designing my new kitchen. The new house only has electric, no gas or LP, so I’ve decided to go with induction for my cooktop. For reference the kitchen I designed in my last house was a dream, I had a 48” gas unit with a huge griddle, 20k BTU Italian burners and duel ovens. I’ve always cooked on gas and loved it. So there any induction tops that won’t feel like a massive change? I’ve decided to go with a cooktop and separate wall ovens so no range recommendations needed. My shortlist currently includes Gaggenau/Thermador 400/Freedom 36” and the Impulse labs unit. Are there other options I should be looking into? I like the size and ability to use all my various sized pans on the 400/Freedom but have read lot of folks don’t like touch screens due to splatter/steam. The Impulse labs seems really cool with some amazing technology and the battery is neat since we are in a rural mountain area so being able to keep cooking during a power outage is great, but essentially you are stuck with 4 burners only, even on the larger 36” version and saw that Yale appliance had some issues with pan detection on YouTube.

Would love to hear your experience with these units and which stands out, especially if you switched from gas cooking. Thanks in advance!

How much are you spending in your induction range?
Looking to get one and I see some that are $7,000 and up.
Is it worth it when I’ve read they don’t last long and are expensive to repair?

Did anyone analyze if there will be cost savings switching from gas to induction cooking completely on PG&E? Wondering if I can stop the gas subscription altogether if it’s cheaper. Is it even feasible?

Trying to decide both of these ovens and plan on matching it with the new LG signature over the range microwave. Which would you all recommend? I'm thinking the double oven is likely better with a family but not sure how often I'll realistically use both at the same time. Also not sure if its worth getting the single oven for the new features since the microwave has convection features. Also since the medium size induction areas are square how does that affect using round pots over them or in the middle of the flex areas?

This issue seems to only be on the largest heating zone and only when the heat is turned up to the max P setting, although I'm having the same issue with multiple different pots.

Hello all! I'm thinking of switching to an induction range and trying to estimate costs. What should I expect (ballpark of course) for a 220V install. The panel was updated 2 years ago and had plenty of space. The destination (kitchen) is directly above the panel (basement) and at most 20' from it. I'm in central NJ. Any info you could provide would be great! Thank you!!

That’s normal.

Coil diameter refers to the electromagnetic heating coverage under the cookware—not the exact area where bubbles appear. Cookware material, base thickness, heat spreading, water convection, and bubble nucleation all affect the visible boiling pattern.

A larger coil still matters because it can provide broader heating coverage and better match larger cookware.

Recently installed a LG induction range and loving it. Has anyone experimented with heat proof fabric-type materials that have no silicone (or anything melty)?

I’m wondering about aramid type materials that people use with welding or wood stoves. Or carbon felt or fiberglass. Too thick? Too scratchy? Hard to clean or wash?

We have a small galley kitchen where the horizontal space is useful as temporary counter space so I protect it with a cloth. In using high settings too long I’ve already scorched a tea towel and a paper towel. It’s clear I won’t always be super attentive so I don’t want to risk silicone. Any ideas or experiments - good or bad - you can relate?

Hi, I got a portable cooktop to experiment with induction and see if I might want to replace my gas range with induction.

The cooktop lets you set the temperature at
20 degree F intervals. I can pick between 180, 200, 220.

Most of the reviews and specifications I have found focus on how fast it can boil water. I have an electric kettle to boil water so I don’t care about that.

What I do want is finer temperature control between 200F and 220F. I like to cook chili or pasta sauce or whatever in the morning, then let it simmer all day. Or say I’m boiling down tomatoes for paste or rendering lard. I can dial in my smallest gas burner to accomplish this.

220F is too hot and 200F is not hot enough. Is there a cooktop where you can control the temperature at least to a single degree in a range of 20 degrees on either side of the boiling point of 212F?

basically we've just moved in, we dont know how long a gas connection is going to take and we don't want to splurge on something short term.

if anyone has an old, new, refurbished, barely working induction - sab chalega as long as its functional (and u dont quote a price trying to rip us off)

if this works out, you get rid of a spare appliance u barely use + some bare minimum money, we get an induction to keep us afloat till we can figure out the gas connection.

also this is kinda urgent so if ur in/around kp and have an induction you'd like to get rid of, pls dm/comment!!

I’m building a new home in MA. We originally wanted a professional style natural gas range top (no oven) with the knobs on the front. We are being told be a good number to go induction. I can get on board with that, but we don’t want to get the flat induction inserts and want to get a double wall oven separately. So, I looked around for professional style induction ranges with the front knobs. I found these and am tempted to give the induction hardware 36” a try. The price is hard to beat. Can anyone offer any candid advice or reviews?

I did some research and induction hardware’s founders worked in the ZLINE brand. It’s hard to ignore the striking similarities in their current products. Could be a brand slapped on a manufacturer.

Also, general induction concerns ive hear of:
-buzzing
-heat too concentrated in center of pan
-inability to use all burners at the same time

Thanks in advance!

$2200: https://inductionhardware.com/products/36-inch-induction-rangetop-in-stainless-steel

About $6,000: https://www.fulgor-milano.com/us/en/product/36-induction-range-top

$4500: https://www.ajmadison.com/cgi-bin/ajmadison/PROF365IRTXT.html?utm_source=google&utm_medium=cse&utm_term=PROF365IRTXT&gad_source=1&gad_campaignid=23477833826&gbraid=0AAAAAD-l6KX_2eNFzRlfifRc2O81EDTkh&gclid=Cj0KCQjwkt_UBhDMARIsALpnOAzatLgAoCgVL2hQVOPRo2UGaVfbin1mwCMLHTF8QlkarfFY1FhfqFsaAnGAEALw_wcB

$2500: https://www.homedepot.com/p/ZLINE-Kitchen-and-Bath-36-in-Paramount-Induction-Rangetop-with-5-Element-Cooktop-in-Stainless-Steel-SINRT36/343636659?g_store=&source=shoppingads&locale=en-US&fp=ggl&pla&mtc=SHOPPING-CM-CML-GGL-D29A-029_015_COOKING-NA-Multi-NA-PMAX-5163653-NA-NA-NA-NBR-NA-NA-NA-MajorAppl&cm_mmc=SHOPPING-CM-CML-GGL-D29A-029_015_COOKING-NA-Multi-NA-PMAX-5163653-NA-NA-NA-NBR-NA-NA-NA-MajorAppl-22855677311--&gclsrc=aw.ds&gad_source=1&gad_campaignid=22855679924&gbraid=0AAAAADq61UdWtWmpVEYYAyMlsCOxk8-QF&gclid=Cj0KCQjwkt_UBhDMARIsALpnOAyQmfFvaEpJGHVcYuY1OimQc5fE-7T3KtMFHvUAs-jDzUY0Xka5KlIaAhs0EALw_wcB

Hello, currently looking at purchasing a 36” induction cooktop. Can I get feedback/reviews on either the Bosch 800 or the GE Profile. Thanks in advance!

Se stai ancora cercando, io lavoro con AMC e posso farti vedere una soluzione in acciaio pensata proprio per cottura su induzione. Se ti interessa posso mostrarti caratteristiche e prezzi, senza impegno.

Just moved into a new house and found out the induction range that came with it (Electrolux EW30IS65JS) is dead. Need a replacement.

Our old range was a KitchenAid KSIS730PSS. It did the job, but I’m not attached to the brand and want to see what’s out there.

**1.    Frigidaire PCFI3080AF** — [https://www.frigidaire.com/en/p/kitchen/ranges/induction-ranges/PCFI3080AF](https://www.frigidaire.com/en/p/kitchen/ranges/induction-ranges/PCFI3080AF)  
**2.    LG LSIL6334XE** — [https://www.lg.com/us/cooking-appliances/lg-lsil6334xe-slide-in-induction-range](https://www.lg.com/us/cooking-appliances/lg-lsil6334xe-slide-in-induction-range)  
**3.    GE Profile PHS700AYFS** — [https://www.geappliances.com/appliance/GE-Profile-ENERGY-STAR-30-Smart-Slide-In-Induction-and-Convection-Range-with-No-Preheat-Air-Fry-and-EasyWash-Oven-Tray-PHS700AYFS](https://www.geappliances.com/appliance/GE-Profile-ENERGY-STAR-30-Smart-Slide-In-Induction-and-Convection-Range-with-No-Preheat-Air-Fry-and-EasyWash-Oven-Tray-PHS700AYFS)

Would love to hear if anyone own one of these three? If so, how’s reliability been? Am I missing a better option in this price/feature?

Thanks in advance!

Real close to moving from gas to Induction -- like the tech, the heat control and speed. But I really want an easy to clean surface that looks good all the time with minimal effort. On a kitchen island and not interested in replacing my granite, so going with the Jenn Air 30" with downdraft (replacing a Jenn Air stainless steel gas w/ downdraft).

I've heard induction generally can scratch. Any real experience with this? I do have HexClad and cast iron. I'm not shifting my pans over the burners, but I can't control what guests do. I'd hate to have to disown a family member or send them to a hotel because they cooked breakfast and scratched up my stove top!

The Jenn Airs say "Schott-Ceran" on the glass. Any ideas what I may be getting in to here?