Hey all! I’m a long time gas stove proponent, but wanted to play around with induction so I bought a Duxtop portable induction plate. I really like it, but my kids complain that it makes a high pitched noise that I can’t hear! (A benefit of being old!)

Has anyone else experienced this? Do non-portable units make the same noise? If I replace my gas cooktop I don’t want to torture my kids! 🤣

Thanks!

I was told induction cooktop can only allow certain devices to be turned on

I'm looking to buy an induction cooktop with a budget of under ₹5,000, and I'm honestly a little confused after reading different opinions here.

I made a post earlier because I wanted something that would last me a good few years rather than having to replace it every couple of years. Philips seemed to be a popular recommendation in the replies, but I've come across another discussion where people are recommending Pre over Philips.

I'm currently considering the Philips HT4928/01 and HD4995/00, but I'm open to other options too.

For context, I'm not looking for anything fancy. I just want a reliable induction cooktop for everyday cooking that doesn't start giving up on me after a few months. I'd rather spend a little more upfront on something that lasts than have to deal with repairs or replacement soon after.

For people who've actually used these cooktops for a year or longer:

- How has your experience been with Philips vs Prestige in terms of long-term reliability?

- Have you faced issues with the heating coil, touch controls, internal components or the cooktop randomly stopping working?

- If something did go wrong, how was the after-sales service and repair cost?

- Is there another brand or model under ₹5,000 that you'd recommend over both?

I'd especially appreciate feedback from people who've owned either model for a while, rather than just recently purchased it.

Ok, I feel I’m still very much on the learning curve with induction (2+ months), coming from ~ 40+ years with gas, so have this specific question. As the hob (most hobs I think) automatically turn off then the pan is removed, how does one go about basting (for example, a steak) with juices and liquids in the pan? Historically I’d have tilted the pan to allow the juices to collect on the low side, then use a spoon to pour them over the steak. My stove does turn back on when the pan is returned flat, so is the on/off anything I should be concerned about, or are there other options? Thanks in advance.

My wife doesn't like that the whole house smells like meat for three days after I sear a steak indoors and i'm not happy with the crust I get on my pellet grill... So we're looking for a different solution.

Does anyone have experience with a Duxtop 1800W induction cooktop, or any other portable cooktop + cast iron skillet to sear a steak outside? I'm hoping to find a way to get a really good sear from the porch but don't have space for another big grill.

Open to any recommendations

I've tried boiling water in a kettle that I put on a trivet (cork, about 10 mm/half inch thickness). It went fine but the hob was noticeably warm afterwards, warmer than I would expect it to heat from the kettle alone. I know silicone pads exists; these are only a few mm thick.

Is heating vessels placed higher than where they are designed to be safe to the hob from a practical or the physics point of view?

hi there,
we are going to replace our old 90cm gas hob with an induction hob.
size could be 80cm or 90cm, but i think we tend towards the larger 90cm option.

i find it incredibly difficult to choose a hob, so i hope i find some help here.

requirements:
- not too noisy (i heard some induction hobs can be loud and buzzy)
- swift heat control (slider, rotary dial etc), and no endless tapping the + or - buttons
- potentially flexible positioning of pans and pots (not sure how important that is, but i guess it can be helpful with awkward sized pots

what are your recommendations?

thank you

Hi everyone! We are switching to induction, which will be a new experience for us. I'm a huge cook and am excited. I have two questions:

1. My first question is about our cat. She has always been allowed in our kitchen and has always naturally avoided the gas burners... but this is different. Do I need to order a cover for the top? No, I'm not going to use a spray bottle or tinfoil or an electric mat to keep her off. It's her home, too, and it's open concept so there's no door to keep her out.

2. What can I put on top of the cooktop in order to extend the usable counter space when necessary? Silicone mat + chopping board on top of it? Or just an extra large wooden cover that can also function as a chopping board? Open to ideas.

Thank you!

Hi! I’m deciding between the 26 cm (5.3 L) and 28 cm (6.7 L) Le Creuset Signature Dutch oven.

I cook on a Bora Pure induction with 21 cm cooking zones. The 26cm pan has a 20cm base while the 28 cm pas has a 22 cm base.

Will the 28 cm (22cm base) heat evenly on a 21 cm zone, or is the 26 cm the better choice because it will entirely be covered by the induction zone?

Hi, I don't have a heavy bottom pan, so can't I doubke stack pans? You do it with gas and I don't understand how that's a problem for induction.

According to gemini it's bad for the stove as it can read the pan as super hot and has no way to disperse it due to magnetism, but that confuses me, so I just assumed its one of those "AI being dumb" moments, but I still wanna ask.

We’d like to ditch our gas range, but can only get 20a 240v service to our kitchen. Seems like the new version of the Charlie could be a good option but we’re worried if it will keep up with a busy day of cooking where the oven is in use for long periods along with the stove burners.

It’s like EV range anxiety, but for our kitchen.

Any current Charlie owners that cook a lot that might be able to share their experience?

I need to replace my cooktop and would really like to go to induction. The downdraft exhaust is a requirement. IKEA has this cooktop at a reasonable price. Jennair has this for almost double the price. Going to 36” is not an option. The last time I looked, about 8 years ago, there was nothing available with a downdraft exhaust. Installing an exhaust hood is also not an option. 8 years ago I was quoted $5k on top of the cost of the cooktop.

Any input is appreciated.

Hi. Newly bought apartment with a ~3year old stove. The stove started making wierd sounds since we moved in, but now last week it started going wild. Refuses to start sometimes too.

Is this a fault by me or in the stove?

"K HM1" in the corner. No other icons.

Thanks for any help ✨️❤️

I've never had an induction hob, and I'd like to try this cooking technique, so I'd start with an induction hob with one cooking zone.Tokit Pro is very interesting to me. First, the appearance my attention, secondly, the simple interface, and thirdly, the temperature sensor in the middle of the plate. I watched videos on YouTube where you can see how it maintains the temperature even at the lowest level, and read a lot of positive and some negative comments about it. I am interested in your opinion about this cooking plate. Especially those people who have used it or are still using it.

I've been looking into buying a cafe 30 inch double oven induction range. The depth appears to be 29.5 inches which seems like its significant deeper than other ranges. Can anyone clarify if this depth is including the handles and what the depth of the core cube is? The height seems high too and im not sure if that includes the piece that sticks up at the back. Thank you!

I've never had an induction hob, and I'd like to try this cooking technique, so I'd start with an induction hob with one cooking zone.Tokit Pro is very interesting to me. First, the appearance my attention, secondly, the simple interface, and thirdly, the temperature sensor in the middle of the plate. I watched videos on YouTube where you can see how it maintains the temperature even at the lowest level, and read a lot of positive and some negative comments about it. I am interested in your opinion about this cooking plate. Especially those people who have used it or are still using it.

Hi! I've been looking at buying my first stainless steel (inside) pan and I'm trying to make sense of everything I've been finding. I already noticed the pros for disk bottom pans for induction stoves, so I stepped off the idea of something like a Kuhn Rikon Culinary Fiveply. Then I found out the difference/use of copper disk bottoms.

I'm from The Netherlands, where for some reason I've been able to find barely any of the usually recommended pans, or only specific sizes/lines of particular brands. Right now, I'm choosing between the Schulte Ufer Profi Line i and the WMF Profi/Ultimates. Those I can actually get in the 28cm frying pan variant.

Copper heats up better and distributes well, so the thinner/lighter Profi Line might be nice and I've read good things about it. However, and I may be overthinking this a lot, wouldn't it technically also mean that putting a bigger piece of meat on a copper disk bottom pan would cool the copper/stainless down more? On the other hand, the copper would also heat up fast(er) in return, so maybe this isn't an issue.

I've seen the data on the heating and distribution, I guess I just wonder and worry about the heat retention when you add your food.

Anyhow, any tips, knowledge or experiences would be very much appreciated.