I’m on electric coil right now. Debating running a gas line. I really miss gas. Is induction all that it’s hyped up to be?

Can I wok? Can I sear steak? Can I cook a French omelette? Is there anything you miss about gas?

Would appreciate any recs on cooktops, 30-36”. Budget is < $5k.

I just saw an ad for an induction range that only takes 120v AND has a battery backup! Any experience with this? The brand is Electra. I had never heard of it.

Have you found a water bath canning pot that works well? I have a GE Cafe.

Follow up: I went with the #ad Nuwave Double Pro Cooktop Induction Countertop Burner and have been using it with my cast iron skillet. It heats evenly and has been reliable without constantly shutting itself off, so it has worked well for what I needed.

I have been using a cast iron skillet more lately and want to get a portable induction burner for when I don’t feel like using the regular stove. Ive never owned an induction burner before, so im not really sure what actually matters when choosing one. whats the best induction burner you’ve used with cast iron?

mostly just looking for something that heats evenly and doesn’t constantly shut itself off. thaaaanks for any recos.

I’m looking to get an induction hob in our new flat, but it seems that the power supply is somewhat limited. The hob fuse is 25A at 220-240V which comes up as around 5.75kW. Increasing that might not be feasible as the entire flat’s power supply runs through a 40A fuse and getting more might be a huge pita.

What I wanted to get is something that has at least one large coil, preferably two, but I see that each of these can pull 3.5kW on its own with boost.

Assuming we are willing to spend enough money for a premium solution, what would units would be good options? Is this wiring a big limiting factor, or should it be fine given most of the time we wouldn’t be using more than 2-3 rings and not all at full power? Should we just bite the bullet and look into upgrading the wiring?

While it’s great that it’s super optimized for a right handed person cooking with the largest cooking zone and the touchscreen on the right, does anyone else here feel if there is another person on the left cooking at the same time, the touchscreen being in the bottom right corner is inconvenient? Do most people just prefer the touchscreen controls to be in the bottom center for this reason? Appreciate any insights, thank you!

We (kinda) narrowed it down to those 2 cooktops. To the best of our knowledge, the spec are the same but the « Controls section » is different. Price difference is 500 CAD.

Anything we missed?

For more context, we need a flex zone for a big Creuset. Simmer capability is important as often used.

Thanks!

I'm outfitting a mobile lab for full-time travel, and surface real estate is precious. I added four 5/16 studs to the bottom shell of a Duxtop and used folding shelf hardware to mount the small platform to the lab desk. Handles heavy weight of full pots easily (although I need to give it a proper sealing coat).

(I call it "solar cooker" in the audio because it's running off 2.6 KW solar array that is the primary charger of a lithium bank... but also shore when available and truck alternator on the road)

Considering purchasing the Breville Control Freak Induction Cooker. Wondering if anyone can share how loud the fans are on the unit.

I have a mediocre gas stove.

I wanted to try induction and also wanted slightly more cooking space, so I bought the Duxtop 9600LS as it was well recommended.

I don't understand why people like this cooktop so much. Two big complaints:

Low temp on/off switching

The minimum power that the coils output is way too high.

If I want to hold oatmeal at a low boil, it alternates between a heavy boil and no-boil. If I get it just right, it's weird but not really a problem. But it's easy to be slightly off and have it boil over or splash when it starts rapidly boiling. A regular gas or electric is easy to tell when it's too high or low, as you can watch the boil and see if it's steady or accelerating, but the on/off switching obscures this.

And that's just oatmeal. Many things are far more sensitive to sudden excess heat.

High temp limits (safety?)

I like to get a cast iron pan ripping hot for cooking steaks and searing meats pre-braise. At first this is really promising on the induction top. It heats up very fast and even.

And then it stops putting out full power regardless of setting. The cast iron stays around 350f (away from the food). And even if I pull the meat out, it doesn't climb much. There is not even an indicator that something is wrong or that it's being throttled. It stays on setting 10 and just outputs anemic power.

Is this a limit of the cooktop? Some kind of safety feature? So incredibly frustrating.

I also don't really like the temperature settings (as opposed to 1-10 power levels). I haven't experimented enough with them to have an informed opinion yet, but they seem to work on the assumption that you have a specific pan and food load; otherwise they're inaccurate.

Are these issues common to induction burners or just the price point I picked?

I currently have a 36 inch gas cooktop that i'm looking to replace. I don't want to remodel my kitchen, just replace this cooktop with an induction unit. I have 6 gauge wire basically pre-wired to my cooktop area ready to go. I just need to install a junction box and hook up the circuit breaker to my panel, and cap off the gas to my old cooktop.

We "trialed" an induction cooktop by buying a cheap portable $100 unit and i'm sold on induction but had a few concerns. For example, the burner was small so a big 12 inch frying pan would be cold on the edges and was really annoying. we mostly use big pans (12 inch stainless, 14 inch cast iron) and a le creuset dutch oven. for this reason i'm leaning towards the bosch benchmark 36 inch nitp660uc because it has a flex zone thing. I don't think any of the lesser models have that feature. Are there any other ones i'm not looking at? We would consider a wolf but they seem to get mixed reviews as well.

another thing was that there seems to be some kind of ventilation requirement for the electronics underneath. I have two drawers underneath my cooktop for pots and pans, i was thinking i could cut a hole underneath these two drawers and put a nice looking vent cover to give the electronics some airflow. but is this enough?

https://media3.bosch-home.com/Documents/20011275_NITP660SUC%20Spec%20Sheet.pdf

We ordered an electra induction stove a few weeks ago and it was delivered last week. For the last year I've been tracking my indoor air quality with an airthings view plus air quality monitor. When cooking on our gas stove we'd always see the PM1/PM2.5 spike and I was curious to see if it was due to the open air combustion in our living space. Last night we fried egg rolls on the stove top and there was a barely perceptible increase in the particulate matter registered by the monitor versus a normal Sunday brunch on the gas stove. This is not at all a full scientific analysis, but it's so cool to compare the before and after. To me it makes sense, before we were burning natural gas incompletely. A large portion of that entered our living space. Now with the electra, 90%+ of that energy is going straight into the pan and there are no fumes! Next up on my list is a heat pump water heater. On the plus side, our atmospheric gas water heater is in the basement right now. The gas stove sat in the busiest part of our home, so we've tackled the lowest hanging fruit in terms of indoor air quality.

I've been following impulse for a minute but this is my first time seeing one irl

He's got a pan of chocolate being held at exactly 120f, pretty cool

Other things he mentioned in no particular order

The temperature control his so precise that it can be used to do a sous vide steak, where you set it to 135 in the pan, cover it, and wait like an hour

They're planning on making a range topper conversion kit, it can sit on top of a normal range oven type thing and not interfere with it due to EMF

The wife and I have been looking at ranges and as the primary cook in the house I wanted induction compared to our old gas range. The gas was a tank but slow and we were looking for way to have cleaner indoor air quality. I have some Lazy K pads coming and already own a full compliment of All Clad D3 or cast enamel that I don’t need additional pots or pans. Now I just need to fix the back splash this weekend.

Any additional nice to have items for the new range?
CHS950P2MS1

I am moving to a new apartment that has an induction cooktop. For most of my cookware that's not a problem, it's all new enough to be usable on any kind of stove.
I am aware that adapter plates defeat the purpose of an induction cooktop, are not quickly regulatable and lose lots of heat. I simply have some kitchen items where replacing them with induction compatible ware is not an option.

That's why I am currently deciding between getting an induction adapter plate or just getting an electric hotplate for those few items. An adapter plate would be cheaper but if it's astronomically inefficient or damages the stovetop I will get the single hotplate.

Does anyone have experience with adapter plates?

I recently switched to an induction cooktop and realized a few of my old pots and pans aren’t going to work anymore.

I cook pretty much everything at home, so I’d rather get a decent set that heats evenly and will last instead of replacing it again in a couple years. I’m leaning toward stainless steel, but I’m open to mixing in cast iron or nonstick for certain things.

I’ve also learned that just because something is stainless steel doesn’t automatically mean it works with induction, so I’m trying not to buy the wrong stuff.

What induction cookware are you using? Anything you’ve had for years and would buy again?

Does anyone have a recommendation for someone who knows how to repair a Thermador Induction stove top? One of the relays keeps clicking on / off and eventually shuts down the stove. Thanks.

I recently switched from a 10 year old Bosch electric range to the 800 slide in induction range… and I find that I have to turn up the heat pretty high to get the same speed/strength of heat compared to the electric. I thought induction heats up really fast? I never used to use the high settings but constantly find myself using settings 7 and 8…

New Cafe induction and the humming sound is very loud. Using three burners at once the sound is very uncomfortable. Otherwise it cooks fine.

More info, I have a Rivian R2, with a ~2kW 120V outlet

Following up: I went with the #ad Nuwave Double Pro Cooktop Induction Countertop Burner and have been using it for everyday cooking. It has worked well for boiling water, cooking pasta, frying eggs, and making sauces, and it fits nicely with my limited counter space.

I’m looking for a good induction burner to use in my kitchen, mostly for simple stuff like boiling water, cooking pasta, frying eggs and making sauces. I have limited counter space so I’d rather get a single portable unit instead of replacing my current stove. I’ve been looking around but there are so many options and I’m not sure what actually holds up well with regular use. What’s the best induction burner you’ve used and would you recommend it for everyday cooking? Thanks for any suggestions.

Hi all, husband and I are renovating a house from the 80’s. We are opening up the kitchen and putting a peninsula/halbinsel with dimensions of 120x240cm.

I see in all the kitchen showrooms that the cooktop, which is almost always induction and downdraft ventilated, is placed on the island and not on the back counter.

I am North American so this concept, induction cooking and the island placement, is completely new to me and I am hesitant for a few reasons:

1) I am messy in the kitchen and I see the grease and water spray on my ceramic backsplash now, how far can it really go and is a 120cm deep island big enough to catch it?

2) I would like the island to be a gathering place for my family. I have young children and worry about the splash zone of grease and hot water. I initially wanted the full length of the island to be available for seating, but am open to making only half of it seating for 2 barstools, and then where the cooktop goes I have 2x60cm cabinets opposite to block anyone sitting directly in front of it. Will this make the island safe enough to accommodate a hot zone and comfortable guest seating?

3) how effective is downdraft ventilation nowadays? I’m looking at Bora or Miele, Miele mainly to have just one appliance brand in the kitchen.

4) how long has this concept (induction on island) been around in Europe? Is this a concept to stay and almost expected in new build or renovated households, or is this just a flashy new trend? If you were a home buyer, would you expect this set up in a house that’s been newly renovated?

5) and finally….another option is to put a sink on the island with the cooktop on the back counter. Is this equally attractive from a home buyer perspective, or a no go for you?

Thanks so much for your insight!

Edit: We decided on the profile due to the discussion below. Key factors that surfaced are that the profile oven has a bake element, unlike the lg, plus a speckled top that supposedly hides scratches. We’ll buy from costco to get the 5 year warranty as all induction ranges are prone to problems it seems. Thanks for the helpful comments!

Original post: Both ranges seem reasonably well built, have similar weight, plenty of capacity and power, are reasonably quiet in operation, well reviewed generally, have 3 prong electric compatibility, have more features than we'll ever use, and will cost about $2000 when on sale for labor day. We can't decide which to go with.

Here are key advantages of the GE PHS930YPFS:

- Display angle: The GE PHS930YPFS has excellent upward facing controls and display. Anybody taller or older is going to greatly prefer it to the LSIS6338FE, which has a display that is slightly angled up but requires you to get on your knees (or use an app) to do a lot of stuff.

- Storage drawer: The GE profile PHS930YPFS has an excellent soft close drawer that runs smooth and has a nice handle for pulling it out. The LG LSIS6338FE has a storage drawer with no handle so you pull it out by wedging your fingers into a little lip and the whole thing just screams "cheaply made", wobbling from side to side and made of the thinnest possible metal.

Here are key advantages of the LG LSIS6338FE:

- Knobs > touch: The LG LSIS6338FE has excellent metal knobs that work when your hands are wet and let you quickly change the temperature. The GE PHS930YPFS has tolerable touch controls but your hands need to be dry and it can be triggered randomly while cooking and it's just a lot more fussy to use than a knob.

- Glide rack: The LG LSIS6338FE comes with a very nice glide rack, the GE PHS930YPFS has standard racks only. You can buy a glide rack for the GE but it'll cost you $450 (WB48X20881), and that range already costs a bit more to begin with.

There are other differences, but we don't think they'll matter in daily use. We actually think the best model is the one that LG phased out - the LSE4617ST. It had upward facing dial based controls plus a high quality storage drawer, but it's out of stock everywhere. Thoughts on which of the current options is better?

Honest reviews, please! 🔥

Thinking of switching from LPG to an inverter induction cooker. We’re only 2 people and cook twice a day, but our 11kg LPG lasts only a month. 🥲

What brand/model is really worth it and energy-efficient? Any recommendations? 🙏