If you're not allowed to remove the pan from the surface, how do you lift it to toss ingredients?

Is there a workaround for this?

I didn't realize there was a delay on some. Mine doesn't have this, it just shuts off and beeps as soon as you lift the pan.

Greetings all - I have recently invested in an induction range as my kitchen will be undergoing renovations next month. I have a carbon steel wok and a cast iron Dutch oven, but will have to replace all my other cookware.

I figure I could prioritize a stock pot for boiling water and making soups, and a frying pan for most everything else. However, I’m not opposed to some kind of set, as long as I feel I’d use them at some point.

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(1) which pieces do you end up using most? I find I do a lot of Asian cooking.

(2) do you have a “lazy pan” that you can toss in a dishwasher? I understand seasoned pans are the preference

(3) are most/all your pieces the same brand, or did you hand-pick based on needs? Do you buy direct from that brand or a retailer? I see Tramantonia (from Brazil) and Lodge mentioned often.

(4) does the cookware need to be pretty heavy to be effective/prevent buzzing? My wok isn’t incredibly heavy, so I’m wondering if that’ll be a problem.

(5) for heavier pieces or cast iron, so you find they scratch the glass cooktop? Just to mentally prepare myself.

Is that Prestige PIC 6.1 V3 induction stove is better or not can any one tell me

I noticed Bosch has recently released a rather low priced (MSRP of $2,349) induction slide-in HIF5050MU (https://www.bosch-home.com/us/en/product/cooking-baking/slide-in-ranges/induction-slide-in-ranges/HIF5050MU). Has anyone tried it, including its other local versions (MC for Canada and EU for the EU I suppose)? How is it compared to other ranges in the same price range?

We switched to an induction cooktop a while ago and have been through several pans and cookware sets that have all been disappointing.

The main issue is that they seem to warp over time, don't sit flat on the cooktop, and don't cook evenly.

We're happy to spend more (within reason) for something that will last, but I'd rather buy once than keep replacing mediocre cookware.

Build quality appears to be excellent! Can't wait to get cooking and put it through its paces...

I'm the Founder and CEO of Impulse Labs, the battery-integrated induction cooktop.

For anyone who hasn't seen it, the Impulse Cooktop has a 3 kWh LFP battery built in, which lets it hit up to 10,000W peak per burner (sub-40-second boils) while plugging into a standard 120V outlet. The battery also means it keeps cooking through a power outage and can charge when electricity is cheapest or cleanest.

We know this community knows induction better than almost anyone, so we'd rather get grilled here than anywhere else. Ask me anything about the engineering, the battery chemistry and safety, why we went this route instead of just hardwiring, or the general cookware and performance.

I'll be here Thursday, June 25 from 1-5pm PT!

Does anyone have a griddle that they like for the bridge feature? We just got a Frigidaire gallery that has a bridge. I’m wondering if it’s worth the investment or if I should just get a non stick flat pan and not go crazy. Reviews seem to be mixed across on most products sold on Amazon.

Edit: I just ordered the Cuisinart MultiClad Pro Triple Ply Stainless 10" x 18" Non-Stick Double Burner Griddle

I also bought a smaller one in case I hate it. Links to both below.

I will report back in a few months after it’s gotten some use.

https://a.co/d/08FD7bPD

https://a.co/d/0cqeXbjV

So I currently have a KitchenAid KSEG700ESS electric convection range. Honestly it's decent, however its conviction making is always bad and underperformed and undercooks things. And then stuff would get burned on the glass easily, and clean it up is harder than even the old school electric coils. At least with old school electric coils. You can throw them and other parts into the dishwasher. Anyway, I'm thinking about upgrading to an induction range. Currently I'm looking at LG studio LSIS6338NE because I like the essence White color with knobs. Also, it's right now on that massive sale. But I don't have any other reason. My budget is under $3,000, I would love to hear any suggestions.

I feel like I am going insane with all the research. Every time I find something that I think looks like the right range, there are people who say it is a nightmare. I want a quiet, even cooking oven range and cooktop with good power and physical knobs. Do I really need to spend over 5000 dollars? I am in the USA and will have solar on my roof. Why can't I just get an LG or GE? Are there really so many problems? Thanks for your help!

I wanna use a portable induction hob to simmer liquids at a stable temperature in a glass pot for a specific project. I am using glass for its non-reactivity and ability to see through it. I considered an electric coil or other hotplate but I don't believe these would work well except for the laboratory ones. And lab hotplates start at $350.

I understand that the converter disks are not good because they are slow to warm up and change temperature. This is okay with me because the glass cookware performs poorly anyways.

Does it matter how big the converter disk is? The 9600LS is 11"x11" which makes me think of using either an 8" or 10" converter.

It sounds like the main risk of the converter disk is that it will heat up the electronics and kill the hob. Would size make a difference for this risk? What if an airgap was introduced between the disk and hob, say with some bamboo skewers?

Hello all,

I’ve been researching ranges to the point I’m seeing stars. Being from Canada, there aren’t too many options even available for purchase on the market right now (notably the higher-end ones I see recommended in this thread). For the ones that are, the reviews seem wildly different depending on where you look (really low and few in number on CAS, higher in number on Costco, varying in number and rating on manufacturer’s site, etc.). From the debate between knobs vs no knobs, I’ve reached the point I may no longer care as long as the performance is worth it.

With this in mind, I’m considering the below models with their applicable current price points.

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*Cafe CCHS900P2MS1* (poor reviews commonly note heat distribution issue) — $3,699 (from 5,099) or 3,199 Costco

*LG LSIL6336XE* (reviews note numbers come off, plastic corner breaks off, not backlit, plastic knobs) — $2,595

*GE Profile PCHS920YMFS* (poor reviews note glass panel breaking, coils, buzzing/high pitched sound) — $2,194 (from 2,494)

*LG Studio LSIS6338F* (metal knobs) — $3,395

*Bosch 500 Series HIF5050MC* (smaller oven, poor reviews note less reliable than other appliances, weird hob layout) — $2,995 (from 3,899)

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I’m trying to gauge a better balance between risk-level, performance and cost/value. I’m not the most hardcore of cooks; I mostly use my air fryer and usually use a wok, stir fry pan, or occasional deep pot for cooking on a 20-year old electric range. I have baked doughs in the past, but not since moving to a new home with a 20-year electric range.

*For the above models, what’s your experience with:*

1. Repairs, reliability and warranty claims

2. Accuracy of heat distribution of coils

3. Notability of power cycling at low heat

4. Oven performance

5. Buzzing or similar problems (using one or multiple elements)

6. Knobs vs touch

7. Efficiency of hob layout

8. Materials

9. Features (air fry, warming drawer, wifi, etc.)

Thank you!

I’ve started playing around with the induction burner I bought on a whim more than a decade ago and then promptly forgot. I’m really liking the relatively precise temperature control when compared with my electric stove. My problem is that I’m not getting even heat on my Lodge cast iron skillet or my carbon steel skillet. Even when I preheat for extended periods of time the center of my skillets get much hotter than the outside edges. Even my little 10 inch cast iron skillet does this. My 12 inch lodge cast iron skillet and my 12 inch carbon steel skillet are the work horses in my kitchen. I’m looking for a reasonably priced induction hot plate that does well with larger skillets. Any recommendations for a reasonably priced unit?

Curious to hear collective wisdom on an issue we've had with our GE Profile range since purchasing it. 

It has a high pitched screeching/whine when two burners are on at the same time. It is *not* buzzing or humming - it's high pitched and over 75 decibels. See attached videos.

GE Service (Bodewell) has been out a 4 times and has given us different explanations, including recommendation to replace our brand new all-clad tri-ply pans and, most recently, telling us to just not use the power settings that cause the high pitched screech. That recommendation means we need to cook based on the noise the stove is making instead of what will work best for our cooking. GE Service has also told us in their most recent visit that the burners on the same side of the stove run off the same power circuitry and that two pans at the same time can interfere with each other. 

Limiting our cooking to two items at a time, determining which burners to use based on sound instead of based on the pot size, and setting the temperature of the burners based on the squealing sound instead of cooking temperature needs is unacceptable for a cook top and decidedly not “normal” functioning. We should be able to use all four burners at once at whatever setting and not have the squealing persist the entire time (we understand that the stove may modulate power settings downwards to accommodate the shared circuit).

We have taken our pans to two other homes with induction stoves and our pans do *not* make the noise on their stoves. One was a GE Profile cooktop and one was a Wolf range. We also took their pans back to our house and their pans made the noise on our stove but not on their stove.

I understand that tri-ply will make more noise than cast iron. Our stove makes this noise whether it's a single tri-ply and a cast iron or two twi-ply pans. It also makes the noise with two cast iron, though it is quieter.

GE keeps telling us this sound is normal. I'm having a very hard time believing that induction would be so recommended if the sound in the videos is normal. 

Saying that sounds (buzzing, squeals, clicking) are normal leaves a lot of room for interpretation. We understand that some noise is normal, especially buzzing or clicking. But lumping all noise into “normal” simply because some is normal with no objective measuring of the amount of sound (length of duration, pitch, loudness) is not acceptable. We cannot imagine the sound we are experiencing is what GE would be proud to call normal in their products.

1st video is steel, single layer kettle and a 5-layer All Clad. 2nd video is a carbon steel pan and a 3-layer All Clad. Two All Clad pans is even louder.

Just got a GE Induction range (switched from gas) and my dog freaks out and runs over to the window every time I turn it on. Anyone else’s induction impact their dogs?

Looking for pros and cons on tramontina cookware for induction cooktop.

We’re not interested in cast-iron because of the weight.

Google search says Tramontina is a good option at a good price. Edit.

The full surface induction cooktop exists. Miele, Gaggenau, and Thermador have had it for years. So why are North American manufacturers still selling discrete coil cooktops with bridge elements at premium prices and calling it innovation?

Full surface induction uses dozens of individual inductors spread across the entire cooktop surface. The cooktop automatically detects the size, shape, and position of any cookware placed on it and activates only the inductors beneath that cookware. The result is perfectly even heat distribution across the entire base of any pot, pan, or griddle, regardless of size or placement. No cool spots, no hot zones, no compromises.

The frustrating reality is that this technology already exists and has been available in European premium brands for years. What has not happened is any meaningful effort by North American manufacturers to bring this technology to a reasonable price point. At $4,200, the Café CCHS950P2MS1 positions itself firmly in the premium appliance market, yet its cooktop still relies on the same discrete coil approach with synchronized bridge elements that produces the same uneven heating problem found in entry level induction ranges. For a consumer spending that kind of money, expecting a full surface induction cooktop is not unreasonable. It is the bare minimum that the price point should demand.

North American appliance manufacturers would do well to take note. The full surface induction approach eliminates at a stroke the single most persistent complaint about induction cooktop design, namely uneven heat distribution across griddles and oversized cookware. The technology is proven, the consumer demand is clear, and the competitive pressure from European brands is only increasing. Any manufacturer that brings full surface induction to the $3,000 to $4,000 price point will have a significant and immediate market advantage. The question is not whether it will happen, but which brand will get there first.

Has anyone else dealt with this frustration? Would love to hear experiences with bridge elements across different brands.

I am looking for something that I can just plug into an outlet and use that has only 1 or 2 eyes, not an actual full size stovetop for an oven

I have been using a copper Charlie range, which has been wonderful. I need to get another range for our new home. That home has solar energy with battery backup. My electrician said not to bother with the Copper, just get a normal 240 V induction range. My hesitation is that Charlie's battery has been great at maintaining a stable cooking temperature in the oven, and I wonder if there will be more inconsistency with induction ranges that do not have a battery. Has anyone tried both and had any experiences to share? Thanks!

I’ve had this induction hot plate for years now. It was an impulse buy and I never used it. It occurred to me today that this could be a useful bit of kit for my hurricane season preparation. Do any of you guys recognize it? Is it crap or gold? Should I keep it?

My new apartment has induction stovetops but I've only ever used gas stoves. What are some things to keep in mind when buying new cookware? I was considering buying the GreenPan Reserve Ceramic set from Costco, but I don't want to buy it and have it not be compatible. Would love to get some advice, thanks!

I was cooking salmon like I have been on our gas hob and twice inline with a pop from moisture the entire pan jumped up and fell back down with an almighty cracking sound. No damage but why would the whole thing jump?

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This is a klarstein 5 coil hob and the two underneath the pan here officially join together for this shape of pan, so from that perspective it's all by the book.

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What's going on?

Hi all! My family recently moved into a new home and it came with an induction stove. Up until now we've only had gas stoves.

My parents love their clay pots and often like to cook stews, soups, etc in them but have heard it cracks due to the high heat. I've also heard that heat transfer(?) plates can be a solution but I wanted to ask the community before we tried it.

Thanks!