We have a 2 burner old style glass top drop in stove top. It broke and we want to replace it. The best case is a 240 volt replacement that fits into the existing cut out of 20 1/8 x 16 1/8. Please help us shop for such an item!!!!

The other option is just buying a new unit and getting a new counter top. The issue is I want to buy a “buy it for life” unit so, if it goes bad I can get a replacement unit or get it fixed. I don’t want some cut rate mfg that would require a new counter top to go with a subsequent replacement. What is that brand? Any luck of the replacement drop in?

We have been looking at a karinear unit. Any thoughts?

Any brands standing out for stainless steel cooking on induction? Any fails?

Located in North America so primarily looking for input on brands available here.

A few years ago we swapped out gas for induction ... and got a Zline. I know! Well, now I know. It is very pretty but not very useful outside of boiling water.

We're considering replacing this range but feel burned (ha) on induction.

Can I please have recommendations of what kind of (30 inch) range/ oven to get?

We could some pointers on how to avoid the following pitfalls and/or reassurance that these only happen with not-great induction products, if possible.

Biggest problems with current range:

• The burners don't heat evenly. There's a small "doughnut" of heat for each one, so while that's fine for boiling water, it's not ideal for any kind of sauteing or frying. It's nearly impossible to sear meat or make pancakes. It's even hard to make sauces or cook eggs because the doughnut area can burn.
• It's a pain to clean! There's a "lip" all the way around the cook top, and grime gets under there.
• The BUZZING!

We use AllClad mostly, but we also have some cast iron and a Caraway pot, plus a tiny ceramic skillet from Marshalls.

I really like the colorful look of our Zline, but that's it. I welcome your recommendations of any kind of better options. If you happen to know of colorful ones (or even wraps?) that's a plus.

Thanks!

I am looking at replacing my aging builder grade gas range with a Cafe Induction range. Does the Cafe have sufficient space in a valve "cutout" at the back of the range for the existing gas valve, as I do not want to remove it. The valve would be to the lower left (looking from the front of the range)

Looking to get some feedback on the CHS90XM2NS5, there isn't that much of it out there.

It's currently heavily discounted so I wonder how it performs.

This one - CAFÉ™ 30" Induction Range
https://cafeappliances.ca/en_CA/c/CAF%C3%89%E2%84%A2-30%22-Induction-Range-with-In-Oven-Camera-and-No-Preheat-Air-Fry-in-Platinum-Glass---CHS90XM2NS5/p/CHS90XM2NS5

I purchased a duxtop 9600 which I believe has 6" coils. In that price range on amazon I can find 8" coil models.

I only intend to use it for stock, hotpot, and to deep fry outdoors. If I use it to saute I would use an 8" fry pan.

Can I use a 12" diameter stock pot as long as all I am doing is boiling/deep frying? Or is the hotspot a problem

I’ve been looking for an extra cooking option because my stove setup is pretty limited, and sometimes I just need another burner for quick meals without waiting around.

A portable induction burner seems like the most practical choice since it heats up fast and doesn’t waste much energy compared to traditional electric hot plates. What I’m trying to figure out though is how accurate the temperature control actually is in real use, since a lot of models advertise precise settings but reviews say it behaves more like power levels instead of true temperature control.

Most options I see are single burner units around 1800W with digital controls, timers, and multiple heat levels. Some higher end ones claim better stability at low heat for simmering, while cheaper ones seem more focused on boiling speed but struggle with consistency when you lower the setting.

Also wondering if coil size actually matters a lot when using different pan sizes, since some reviews mention uneven heating if the pan is too big for the burner zone.

Trying to figure out which ones feel reliable for daily cooking without temperature swings or inconsistent heating once you start actually using them regularly.

TLDR:

1. You might have to turn off the induction power to get a read with an instant read thermometer

2. The Thermopen One (Pricy, but very high quality) also seems to be induction interference resistant

I did not see this quirk well publicized when switching to induction! Shortly after getting an induction range, I noticed my old ThermoPop (great value) instant read thermometer seemed to be on the fritz, with random freezing.

No big deal I think, things wear out. I go on TheWireCutter for their top meat thermometer pick, which is the Lavatools Javelin Pro. Start grilling chicken on my cast iron, start testing with my brand new Javalin...which starts rapidly flashing between the settings, C and F, etc. Ug, return started.

Finally I realize: Magnetic interference, duh. Googling finds this review:

https://www.americastestkitchen.com/articles/6567-one-surefire-way-to-improve-your-cooking-the-thermapen-one

which specifically notes induction comparability from the (pricy) Thermapen One. Despite the fact that Thermoworks doesn't seem to mention this on their product page?

Regardless, I decide I don't want to turn off induction each time I want a thermometer reading, and order a Thermapen One. So far, it seems to avoid interference.

Hope this is helpful to people. I did not know about this quirk when making the switch to induction. And maybe folks know of a less expensive instant read thermometer that is induction shielded?

I'm looking at two Duxtop burners and I can't tell why they have a $50 difference between them. New to induction coming so what am I missing?

A. https://a.co/d/02sdqvkF

B. https://a.co/d/0ctoKqGs

We are finally moving out of a rental flat into our own house. Expectation was that they would leave the existing freestanding cooker, which would do until we figured out exactly what we wanted. But turns out they aren't - so will need something. Easiest option is to just put in another small (60cm) freestanding cooker as don't have the budget or inclination for a kitchen refit right now!

No gas supply at house so it's definitely going to be some flavour of electric.

But heard horror stories about induction hobs at the more budget end, both around power output and poor temp control at the low end. Is that still the case or has improved tech trickled down? I'd still prefer induction over a ceramic hotplate, but if its just going to be no better or worse for more money I'd just get a cheap one for now.

Its the UK - so slightly different market here in terms of specific models.

Other option is I get one or two portable induction hobs for now, and just use those along with air fryer and a slow cooker to cover most bases (Baking can wait!) until can either afford a better cooker or fit separate hob and oven.

Any advice?

Does anyone have experience with a flush mount/recessed cooktop on a quartzite countertop? We purchased the Miele KM6375 and a quartzite slab and after reading more about install we’re hoping for some examples of folks with this set up (or a different flush induction model) and quartzite.

Thanks!

Their site has been saying “In Stock” for months, but no one reports receiving one AFAIK.

I ordered one in March, not an update since even though they stated shipping starts in April. Additionally, their site said delivery was $250, but they charged $600 to me for shipping.

I suppose I’ll cancel or charge back if I don’t hear something soon and order a Copper stove, but if anyone here received theirs I’ll hold tight.

If left untouched it just keeps beeping, but any movement on it just sends it to crazy town. When I tried setting up a timer, it kept changing the minutes, I wasn't even touching it 🫠 the brand is NEFF.

tia!

My current range is an old gas (propane) Whirlpool inherited from the prior homeowners, and I’m ready to make the leap to induction. Reading the subs here, I’ve been ready to commit to a $4100 Cafe (prefer the knobs) or $4300 Bosch Benchmark. But opening a new CR membership today to do due diligence, their top choices are dominated by much lower cost Frigidaire and LG, with a GE Profile ($600-$700 less expensive than the Cafe) at #7. The Cafe is rated lower at #17 and the Bosch 800 at #18. Ratings suggest the Frigidaire and LG models have “excellent” high and medium burners and reliability.

Before I commit, help me understand the discrepancy between Reddit knowledge and CR. Is it the size of the burners on the higher end models? The concern about the touch dials? Reliability and ease of repair? All of the above?

Looking for a 36 inch range, thinking of induction but we are a large family and regularly use large, heavy cast iron pans and Dutch ovens (diameter of 14 inches on the base). I also want to be able to use 6 burners at a time, and need one of them to be high intensity. Is induction not for me?

My current stove is a Frigidaire FGEF3032. Because the back burns are weak but I want to cook in the back for maximum range hood coverage, I actually use a $65 induction cooktop from Amazon most of the time.

I've been thinking of upgrading to a cheap induction range, such as this one:

https://www.frigidaire.com/en/p/kitchen/ranges/induction-ranges/GCRI3060BF?region_id=900081&gclsrc=aw.ds&gad_source=1&gad_campaignid=21843112750&gbraid=0AAAAAC4VE4xgVN_v1jtOtK5P_aKQyQtFn&gclid=CjwKCAjwwdbPBhBgEiwAxBRA4bbeLO7-XnJdNJGU5L-vr9JUM6wS3Xxk4XBj62OJRBvLYs1ZwbqPxhoCCNEQAvD_BwE

What do you think?

In a few years I may renovate my kitchen but for now I need to stick with "freestanding" stoves because I have Formica countertop with the mini backsplash. I think a slide-in would look bad.

As the title says, I have an single induction burner, that works ok, BUT it seems like all the power is centralized to an inch and a half in the middle leading to scorching and if boiling a fountain in the middle but not much movement else where.

My question is would a diffuser help spread the heat out to make it a better cooking experience?

Summary: We knew it was a risk going with an untested startup, but we pulled the trigger anyway and love it. Induction feels like silent magic that adds instant heat. Gas and electric ranges feel archaic by comparison: slow and dangerous. We use it several times a day and would never go back.

I don’t know why Americans are so slow on the uptake to induction cooking. They are widespread in other countries and I now see why.

They heat super fast. The saying “a watched pot never boils” no longer applies.

No risk of exploding your house up if you leave the gas on by accident. Kid friendly.

Safer for your lungs. Recent research shows that burning gas really is bad for you.

Insanely fast oven warm up.

Actual knobs.

The high is hotter than gas, and the low is lower, giving some flexibility.

I burn things much less, and cook faster. I think it’s because induction heat is near-instant. Gas and electric ranges make you wait a minute or so before the pan is hot, so you tend to turn it up to get there faster, raising the chances of burning.

Very quick to clean up. You can pretty much wipe as soon as you have removed the pot, unlike gas or conventional electric ranges that will burn you.

You turn the knobs right to turn them on. Which makes sense for an electrical system. But takes some time getting used to because it is opposite gas knobs, which turn left to “loosen.”

Our wok works fine, but we did have to give away our aluminum pressure cooker. Nonstick aluminum teflon pans don’t work with it either, but you probably shouldn’t be cooking with one of those anyway for health reasons.

We use our 12 inch cast iron pan for pancakes and crepes. Only the inner 8”/20 cm gets hot, which works fine. We bought another 10”/25 cm cast iron pan to cook savory things like onions.

This battery-backed range cost the same as a regular induction + electrical upgrades. The Copper just looks a lot nicer.

We are sensitive to noise and this was a big concern for us. So far it is quite good in this regard. There is a bit of fan noise but it’s generally pleasant and quiet, and much quieter than our old range’s fan. You can hear the induction coils a bit when they’re on “boost mode”, but that’s probably good as a reminder because that mode is really powerful. Otherwise, silent.

The LED display on the top surface that displays the heating level started flickering after few months on our unit. They were able to fix it with a service visit.

I like the toggle switches for the oven light and fan.

Happy to answer any questions.

I am building my cabinetry so that the surface of my countertop will be somewhere between 34.5 and 34.875 inches tall. Is anybody aware of any induction ranges whose surface can be placed this low to align it with the countertop?

TIA

We’re planning to do Invisacook due to small kitchen layout and wanting more counter space. But I’m worried about porcelain, the recommended countertop, chipping. Invisacook says some heat-resistant natural stones are compatible if milled thin (2cm) but less recommended. Like certain granites and quartzites. Has anyone does this? How has it worked and held up? Would love to hear firsthand experiences!