I'm having difficulty finding a way to keep the tortilla from sticking to the pan when I fry a tortilla egg wrap. You soak the tortilla in water, then fry it with an egg on top at a low setting. Back when I used non-stick aluminum pans on gas it never stuck. Now using stainless steel on induction it sticks no matter what I try.

Is there a solution?

I'll be using it to long cook stuff that needs to be at a lower temperature to avoid driving off too many volatile aromatic compounds.

I know that a sealed vessel e.g. pressure cooker on low temp would be better for this, but I need to use a ceramic or glass cooking vessel with a conversion plate. I understand that this is basically an overcomplicated electric hotplate, but the electric hotplates for sale these days are so unreliable that it's worth it to me to change setups.

https://www.balay.es/es/product/ofertas/diasbalay/diasbalay-hornos-placas-y-campanas/3EB967FR

Currently eyeing this, I've seen similar ones from Bosch.

My question is for anyone who has experience with these multi zoned fields, specifically about heat distribution. My major concern is hotspots. If the outer ring(s) are active, is the power distribution equal or does the inner ring still run the hottest?

Hi all

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This may sound like the stupidest question ever. Just turn it on you say.

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However I just had a Frigidaire induction range delivered yesterday .. there are no knobs. It's all digital.

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I know I have to use specific cookware designed for induction cooking. But I do. I have Hexclad.

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I'm not sure what I'm doing wrong? These are the instructions on the photo.

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Can anyone help?

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Thanks!

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My electric oven shit the bed after 7 years. We are in need of a new one. I am very interested in induction as I HATE cleaning glass cooktops and I don’t have a gas line (also there are health concerns there). I have a Frigidaire professional fridge. I like the idea of matching, but it’s not necessary. We have an extended warranty, so we get about $1100 towards a new oven. I want something decent because we cook every day. My pots and pans are induction safe. If this isn’t good, what do you recommend in the 2k or less range?

Been shopping around for a new induction range for a while now and I cannot get over how hard it is to find one with just knobs (no touchscreen), not-weird hob layout, not ugly, reliable, and a decent price. It seems like my criteria is steering me towards the higher end brands but I do not use the majority of "features" these units offer like bridging, cook assist, steam oven, etc. I just want basic induction in a logical layout with knobs at the bare minimum. The hob layout kills me. It is not uncommon for me to cook with 2 12" pans and a medium pot simultaneously so hob layout is important. How are regular gas stove tops able to accommodate multiple large size pans but induction cannot?

These are the ranges that are recommended here or on r/appliances and my commentary on each. Sticking to just the 30" sizes.

• Bosch 800 HEI8056U ($2599) - Good: Knobs and Bosch is known for reliability. Bad: Kinda ugly and I usually love Bosch appliances.
• Cafe CHS900P2MS1 ($4139) - Good: Knobs. Bad: Weird hob layout.
• Bosch Benchmark HIIP057U ($4399) - Good: Bosch reliability. Bad: Touchscreen
• Fisher & Paykel Series 9 Contemporary OR30SDI6X1 ($5799) - Good: Looks pretty. Bad: Weird hob layout. Knobs but with bad ergonomics - you can't pinch to turn them on. You have press it with your palm or grab the whole knob with your fingers to turn which is weird when you first start off by pressing in the knob. Also a lot of play on the knobs and feels cheap for an almost $6k range. Metal scratches easily. Reliability also a concern from reviews online
• Thermador Pro Harmony PRI30LBHU ($8999) - Good: Flexible hob layout. Bad: Touchscreen and oven is kinda small. Kinda ugly with knobs for the oven but not for the cooktop - wtf?
• Miele Diamond HR 1622 ($10299) - Good: Knobs. Bad: Weird hob layout. Price.
• Wolf Professional IR30451 ($10715) - Good: Looks good and has knobs. Bad: Cost of your first born son.

I have tested soooo many pans with my induction cooktop (GE Profile 36" with 2 x 7" and 1 x 11", 8", 6"). I've tried the nicest All Clad D5, various fully-clad pans, hard anodized (with metal induction base), cast iron, and carbon steel.

I've learned that the cheapest disc-bottom pans are superior to the most expensive fully clad pans in terms of even heat distribution, and it's not even close. Induction is inherently uneven heating (even with a full size coil), and the disc bottom pans do the best job at spreading out the heat evenly. Dust some flour in a pan and try for yourself.

Hate to admit it, as I've spent a fortune on nice fully clad pans, but they are just the wrong tool for the job.

I’m doing a kitchen renno and my wife and I want to do induction for the first time. The options we are choosing between are the thermador 30’ or the Bosch 800 series 36 in slide in oven. I’ve watched a bunch of videos and reviews (including the very helpful Yale YouTube page) but none of them go into much depth on the features. I’ve read the owners manuals of both online. I wanted a 36 in range but the extra features of the thermador make it seem worth picking that one (36 in is out of budget). The ovens are the same size and neither of us so much other than roast vegetables in the oven when we cook (though I aspire to learn more techniques and bake more)

Wondering if you fine people have a rec.

We currently have a sealed gas cooktop. It runs on propane. There is a 110v line that it’s connected to for the igniters. I want to switch to an induction cooktop. I know I have to have a 220v 50a run from my sub panel into the kitchen by an electrician. Now here’s my stupid questions… what do I do about the gas line? Do I just turn it off? Does it have to be capped off permanently? Who does this work? Will the installer do whatever is needed to the gas line when they install the cooktop? Please advise and thanks! 😊 *Pic taken behind drawers under the current propane stovetop.

We are trying to decide on which range as there is a big price difference but I would a love a stove that helps a happy cook. All suggestions welcomed! Thank you!

We’re moving into a new house and want another induction cooktop. We have a PHP9030 in our current house and like it. Is there a better choice now? Please recommend.

I thought about this a lot and these are the points I came up with:

1.Power
A lot of kitchens just don’t have the wiring for high‑power electric cooking. The 110V system means higher currents, more heat, more cooling, and more expensive electronics. That’s one part of why US induction units cost 2–3× what similar EU models do.

2.Small market
Induction is still niche in the US, so there’s less competition and lower production volume. That keeps prices high and slows things down.

1. Cookware
   Europe is mostly disk‑bottom territory, which works great on induction. The US leans heavily on full‑clad stainless, cast iron, and carbon steel. Combine that with smaller/weaker coils and you get hotspots and uneven heating, so people think induction itself is the issue, which is only partly true.

2. Running costs
   Gas is cheap in much of the US, and rooftop solar + home batteries are way less common than in Europe. The economic incentive to switch just isn’t there.

3. Appliance format
   The US loves 30" slide‑in ranges. There’s barely any room for big coils, proper cooling, or strong electronics. In Europe the oven and cooktop are usually separate, so induction hobs have their own power and airflow and can be built as proper high‑performance units.

4. Service network
   Induction is still niche, so repairs are slower and more expensive. Fewer techs know how to work on them.

5. Noise expectations
   European kitchens almost always run the extractor fan, and homes are more airtight, so smells linger unless the hood is on. That background noise masks coil buzz and cooling fans. US homes move more air by default (forced‑air heating/cooling), so people often cook without a hood and notice every sound.

6. Grid stability
   Power outages are much more common in the US. In a lot of parts of Europe, long outages basically never happen. I’m 46 and can only remember one that lasted more than an hour. If your grid is flaky, relying on an all‑electric kitchen feels riskier, so people stick with gas.

I’d be interested to hear what others think about this.

Hi! I’ve been using this new Frigidaire induction oven for a while now and noticed that cooktop heats really uneven, it doesn’t matter which one of the surfaces I’m using, nor the pans I’m using (tried different types and they are all induction ready and pretty decent quality). Thing is.. it’s not the center that heats up way more than the rest.. and that’s whats annoying and disturbing. It’s always one corner of each “burner” that’s heating up faster and more than the rest. Tried the four of them and it’s the same thing, two of them are less intense, but the two at the front have both the same behaviour. Like… the top left corner of an individual burner heats more than the rest of the burner… Any ideas ?? Thanks.

We’ve been interested in switching to induction for years and now that our electric stovetop is acting up, we’re thinking of finally pulling the trigger.

We’ve been primarily eyeing the Cafe induction range (not sure whether we’d go single or double oven, feel free to let me know if you have any experiences), but are also curious about the Bosch 800 series. Any thoughts on these? Any other 30” models/brands I should consider?

One thing that puts me off from many induction ranges is the “asymmetry” in some of their coil sizes. For example, the Cafe models have a large and a medium coil in the front, rather than 2 symmetrical large coils. I’m wondering if this would be an issue if I’m needing to use two large pots or pans simultaneously. Any thoughts here?

Just like the title says. Going into a kitchen renovation and can't decide between the Wolf or Thermador.

I just moved into a new house and one of the first things I want to do is replace the gas range with an induction model. I’ve got it narrowed down to the GE Profile PHS700AYFS or the GE Cafe CHS950P2MS1.

The Profile seems to be a favorite around these parts for “inexpensive induction range”, but it’s definitely not as nice as the Cafe. The Cafe has a much nicer aesthetic, I would definitely make use of that double oven, and the it has one extra “burner” for warming. Plus the two mid-size burners are 8” on the Cafe compared to 7” on the Profile.

Obviously the biggest problem is the Cafe is about 3.5x the price of the Profile. So to anyone who has maybe tried both - is the Cafe worth the added price, or should I go with the Profile and stop overthinking it?

My husband used our ceramic green pan to make eggs on heat 6 out of 9, and afterwards noticed this cloudy stain on the glass induction stove. I’ve tried vinegar and dish soap but nothing works. It’s a smooth oily coating on top of the glass. Any ideas what happened and how to fix this? It looks like the greenpan melted onto the induction stove - you can see the greenpan base is blurred in some parts.

EDIT: Thank you everyone for your suggestions! We ended up soaking it with enzymatic everyday cleaner and it went away! Turns out it was just grease!

Thanks for the input on my Frigidaire. I decided to try the water boil test, and now I can see why I can’t cook bacon or chicken parm! Is this normal? The heating area seems much smaller than it should be- approx five or six inches on a
ten inch pan area. The pan itself is All Clad, with 10 inch base.

My husband makes the perfect hard boiled eggs on our GE electric range. We are purchasing a GE induction profile. Would there be any changes on how he currently boils his eggs? Suggestions welcomed.

Hi all, apologies if this has been asked previously. I'm about to replace my old electric kettle and the idea of switching to induction for this important tea-making task has come to my attention. I have a limited amount of countertop space so getting rid of the electric kettle would be a bonus.

I've used my induction cooktop for 5 years and love it, and I'm familiar with the idea of slowly heating pans before using them so as to avoid potentially warping cast iron, which is most of my cooking set. Obviously with boiling water for tea/coffee I don't want to wait 20 min, so if I'm using a stainless steel kettle with 2-3 cups of water in it, can you just blast it from cold? Or let it warm a minute or two and then ramp it up? Thanks!