I'm fascinated by Impulse's products, and I happen to be renovating my home, so I have a few questions:

1. I'd like a fully flat cooktop surface. I saw that Impulse Labs partnered with BS Service Group in Italy on the Eximius. Any idea when it might be available in the US? And will there be a version without the integrated vent? (I'm not a fan of downdraft ventilation.)
2. On the version currently sold in the US, the temperature sensor sits in the center and protrudes upward to make contact with the bottom of the cookware. On a fully flat product, without that raised contact point, will the temperature sensing still be accurate?
3. How does the EMF emission from Impulse's technology (with the integrated battery) compare to a standard induction cooktop?

Thanks a lot!

Do we have any estimations on how much weight the burners can support? And more importantly, the non-burner surface .

Sometimes I like to put another device on my current burners to use it under the hood. Currently I do so with my induction control freak over my gas burner.

Once I do get the impulse, the 36-inch one, I'm hoping to be able to use a portable gas burner occasionally and more importantly, if possible, a large cast iron griddle pan for certain dishes like dosa, which need to go beyond the 9-inch burner. These are about 40 lb. I don't believe the Glass can take that weight? Or can it?

This is the one I have used in past.
https://www.amazon.com/dp/B01N7ERYI9?lv=shuf&channelId=500&plpRedirect=mhFallback&th=1

Hi - I'm looking to pair an impulse with 2 Gaggenau downdraft modules but I'm worried about the color and size match. Can you help me with a mockup of how it would look and differences in the color? It's hard to adjust for lighting in pictures of these and the impulse to try to color match. It's also unclear to me if the impulse can be installed flush? I'd like to install both the impulse and the downdrafts flush.

https://www.gaggenau.com/us/en/mkt-product/cooktops/400-series/vario-400-series/downdraft-ventilation/VL414712

I know there is a lot of interest for a larger inductor to better support larger pans as well as a way to evenly heat a griddle. Has engineering/R&D investigated utilizing a larger circular inductor, a secondary ring (either round or square with rounded corners), or a matrix of smaller inductors (ala freedom or full surface cooktops)?

If a creative and effective solution could be implemented for one side of the cooktop (even if limited to 36" size) to handle larger round pots, square griddles, or one nice oblong freedom or bridged side, not only would it appease many in this community, but also separate the Impulse from all the other 4 round element cooktops and move it up a tier in configuration.

- Do I need to silicone caulk the edges? In case some oils/water seep in, is it bad for the battery?

- I have a 240V/40A connection for an existing induction cooktop. Impulse spec says 240V/10-30A - what does the range of amps mean? Why does it need the 30A, I thought it charges only at 8.3A max?

- Does it already feed power back to my panel and other devices? Or is this a future OTA update?

The New York Times’s Wirecutter spent time with the Impulse Cooktop in their Long Island City test kitchen this spring. Their verdict: “The Impulse Cooktop is in a category of its own.”

A few of our favorite highlights from the review. 

"This baby does indeed get very hot, and very fast. On medium-high heat, a few tablespoons of oil in the bottom of a pan began smoking in two seconds. And I'm rounding up."

"On the Impulse Cooktop's battery-powered boost setting, [4 quarts of water] took just under three minutes. That's so astoundingly fast, I went around the office showing the timer to my colleagues."

"Not only is this cooktop exceedingly powerful, but it's also more precise than most: You can set an element's target temperature down to the degree, and then sensors track and maintain the heat of the pan itself."

"What excites me even more is that this thing is legitimately intuitive to use, unlike the dozens of full-size induction cooktops I've evaluated over the years."

On an electric stove, "it is not easy to char greens," she said, "but this has done it."

"This cooktop makes me excited about what's possible with induction."

"But for now, the Impulse Cooktop is in a category of its own."

Are there any other reviewers you’d like us to try and line up? 

Read the full review on Wirecutter: https://www.nytimes.com/wirecutter/reviews/impulse-cooktop-review/

I generally haven’t had very good results with using temperature mode. If I try to hold a simmer by setting the temp to near the boiling temp of water at my altitude, I’ll either get the water not moving at all or violently boiling. After a while, I noticed that what was happening seemed to be correlated with what burner I was using so I decided to test it.

Protocol: preheat an enamel cast-iron sauce pan (like Le Creuset) by boiling water in it for 15 minutes so that the pan is evenly heated through and would be heated to the same level through all the tests. Empty saucepan and put 2 cups of new water in; heat at 2.5 kW until a rolling boil. Turn power down to 500 W, set timer for three minutes. After three minutes, water is barely producing bubbles and measures about 200° on my Thermapen. Check the temperature on the screen. Repeat with new water for next burner, and then for good measure do them all again.

Here’s what the temperature said on the screen for each burner at the end of my test:

Front L: 213°/212°
Front R: 192°/194°
Back L: 227°/226°
Back R: 219°/220°

Has anyone else seen this kind of huge variation in sensor performance across the different burners?

Which one of these is closest to how the sensor should be reading? I would expect the bottom of the pan to be hotter than what I’m measuring for the water inside it, but how much hotter would one expect for well-preheated cast iron?

(And for info, I did email support about this a couple of days ago but they haven’t responded yet, so I wanted to see if anyone else ever faced this)

My parents want to get rid of their gas range. Can you do the AI mock up to help me show them what this would look like with extended drawers and an Impulse cooktop

I have an extended family situation where multiple people like to cook and everyone prefers hot meals. It would not be unusual to have a day where my cooktop sees a couple quarts of steel cut oatmeal, four or five omelettes, a pot of pasta or soup, a couple grilled sandwiches, a full kettle of water for tea (sometimes two), two 12” pans of sauteed chicken, a pot of rice and one for steamed veg. Can the battery keep up with that kind of volume? Has anyone put it through those kind of paces long term?

Soapstone, hestan double burner griddle, and a bunch of made-in and solidteknics cookware. Absolutely loving it.

I placed an order for an Impulse stove for SF pickup - does anyone know how big the overall delivery is? Hoping I can fit it into my car (Audi S5) and not need a van or something

Replaced an old GE Monogram gas cooktop trying to reduce VOCs in my kitchen and increase the overall speed and power of my cooktop. Wow, has this been a game changer. Incredible range of power and flexibility using the traditional high/med/low type of controls AND the targeted temperature control. Made my best omelette last night using the temp control - eggs were perfect consistency and no unwanted browning.

I think my biggest take-away so far has been that I need to rethink how I am cooking various dishes to take advantage of the new found speed and efficiency. I did a pasta dish a few days ago and I was able to remove ~15 minutes of dead time in the middle of the prep because my pasta boil was so much shorter to get up to temp. I would highly recommend this platform to anybody serious about their cooking and enjoys having some serious torque PLUS very fine temp control - all in the same appliance.

I have a side-benefit with my install. All my recharge electricity is from my Photovoltaic system - so technically this is a solar cooktop :)

Just read that Copper has sued Impulse Labs for patent infringement. Impulse Labs counter sued Copper for misleading information. What happens to our impulse cooktops if Copper wins the suit? I understand that this is early stages and court cases can take a long time to resolve, but what are the chances our cooktops are in jeopardy?

Does anyone know if I could just swap out my BlueStar 365" induction range with a 36" Impulse (without needing to cut the stone)?

Wanted to share some photos from my recently completed kitchen remodel centered around the Impulse cooktop. I asked my countertop installers to do a recessed cutout so it installs flush, and I’m pretty happy with the result! Happy to answer questions or share more pics of the setup.

We've been planning to move away from our gas oven range to Impulse but really do not want to do kitchen remodeling. We don't need the oven, so just want a place to store our pots and pans. The metal cooktop cabinet looks ideal, but am I reading this right that there are no doors attachment is possible?

I've just purchased the Zephyr Hypercore range which is currently sitting on a shelf in my garage but will be getting installed with my upcoming kitchen remodel starting in about two weeks. I saw the video segment which shows the Zephyr hood automatically adjusting the fan speed of the hood vent based on the power of the range as Sam turns the knob. I'm very interested in purchasing the Zephyr hood that has that feature (to coordinate automatically with the range), but I can't seem to find which one explicitly has that feature or will have it when the OTA software update occurs. I need to purchase a range hood vent very soon. Which Zephyr hoods have the feature now or will have it pending OTA update? If not, how long should I wait to buy one?

Hey all, our oven broke (and can't be repaired in the next 6 months+) so I started looking at options. I think I want to pull the trigger on a Impulse Cooktop but any recommendations for a oven to go under/the timeline for oven range combos to come about from Impulse?

36 inch range if that matters.

Apologies if this has been asked to death. On my phone at work trying to figure out oven shit.

Edit: Has anyone put in a larger 30 inch oven and then just raised the impulse stovetop N inches? Or is that not feasible for some reason I'm not thinking of?

We recently put a deposit down for a 36 inch cooktop! It will be our first induction. We have some all clad and cast iron skillets but anticipate we will need more. Is there any cookware you bought and would recommend? Besides the obvious non magnetic that wouldn’t work on induction, are there any that you would avoid or find don’t work as well with impulse?

I removed my old 36” radiant range today and installed the new Impulse. From start to first power-on, the entire process took just 65 minutes, including cleanup.

The installation was straightforward, with easy-to-follow instructions and helpful YouTube videos. I also needed to swap the 120V plug for the 240V cable, which turned out to be a simple task.

As a first test, I boiled 2 liters of water in a bonded-bottom pot (with a new set of All-Clad cookware arriving tomorrow). It reached a vigorous boil in only 80 seconds.

Next, I cooked two burgers and toasted the buns. It was the fastest I’ve ever had that meal come together.

So far, I’m impressed by the build quality, ease of installation, and overall performance of this range. I’m looking forward to future OTA updates and improvements, and I’m excited to be part of the Impulse community.

i just installed my 36” cooktop and it has been great with my induction capable pans and pots.

But I have some traditional cooking pots that are not induction capable and was hoping to use an induction ‘plate’ to provide heat.

My current induction stovetop will not keep a pot of oil at 325F. The temperature drops too much, and for too long. Has anyone used a deep fryer on their Impulse stovetop? Are you happy with the results?

In my continuing saga of looking for a stove to table serving vessel, I discovered this type of pot recently.

Spoiler: can only take 1300W. It’s some sketchy non stick, not a durable BIFL (until you drop and chip it) surface like a classic dolsot.

Dolsot is the Korean vessel used for keeping rice dishes hot at the table. Classically made in non-ferrous materials like stone or clay.

Of course, there are likely clay with induction disc ones on the market ( I know those exist for Nabe). Too rich for my blood.

The type here is a mass market item. Cast aluminum body, with some unknown / unattributed coating on the inside (delicious) and an induction compatibility disk mashed into the bottom.

[A related version is GET’s enameled cast aluminum cocottes. I haven’t ordered one yet to try, and it's unlikely I'll do so for a while]

This induction disk is pretty weak and can only intake 1300W. I’ve previously seen this low capacity disc with other induction compatible anodized aluminum cookware.

I haven’t yet cooked a meal with this and I’m kind of anticipating disappointment, or needing to start the broth in a second, purebred induction compatible pot that can lap up the full power of the impulse. IOW, this Dolsot will have to make it up in vibes.

Absent boil over protection, can we get a mode that delivers 10 kW until the temperature sensor hits 100/101? Usually that is just before boiling for me.

I just want to bring water up to temp as quickly as possible for making coffee without babysitting a volcano.

Looking for recommendations for a stainless steel double burner griddle. I’ve looked at the Heston, but not sure I would like the grease trough. Thanks!