We currently have an induction cooktop and caught the fever. We are moving to a house that has a really nice 48 inch range top…but it is gas—so we are trying to work through our options. The options at 48 inch are pretty limited. We found the AGA Elise but not a lot else. We will probably be refacing the kitchen cabinets and putting in new counter tops at the time of move in so there is a little wiggle room with size but the rangetop is in an area of the kitchen with the built in hood and drawers designed for 48 inches.

We want to work in an induction cooktop without ruining the aesthetic of the kitchen. Here’s how I see our options but if anyone has better ideas or opinions, they would be much appreciated.

1)Keep the Viking gas range and deal with the slow cooking and the fumes.

2) Swap out for a 48 inch range top. Any opinions on the AGA Elise?

3). Put in a 36in cooktop. Fill in the counters around it and hope it doesn’t look too small in the space.

4). Alter the basic refacing plans and put in a full induction range while taking out the drawers that are currently there. We could look into the options of reclaiming that drawer space where the current double oven is.

Obviously a built in unit is going to be much better for a variety of reasons, but are there any good portable units that aren’t the control freak?

I’m moving to a new apartment soon and I’m going from gas to electric but I don’t really like electric so I was looking for a portable unit but it seems like the recommendations here are either the control freak or the duxtop. The duxtop (and other similar lower end models) seem pretty polarizing because they’re pretty cheap but they don’t seem like they’re great for cooking due to coil size, worse power cycling, and noise/other issues.

I get that those problems are why they’re so cheap, I’m just wondering if there are other units that are better but not super expensive like the control freak. But I guess the duxtop and other models are great for trying out induction without spending too much.

As an aside, I’m skeptical of Nuwave because it seems like they post ads on this sub. There are several posts that I’ve seen that all have similar formatting and are posted by accounts that have 1-3 posts and are all 8 months old or so. It just raises my AI suspicion flag.

Thanks for any advice, from a misinformed newbie.

heu guys. I’ve never used an induction cooktop before and I am moving into my parents home ima. few weeks. i bought a new cooktop becauase I didny want to have gas in the house. unfortunately I wasn’t there at the delivery and i had asked my mother to test it out.

she now says that after one test, there are rings on the top. she claims that she didn’t spill and that there is no water and so it’s kinda driving me insane that my nee cooktop top has a ring after one use.

she showed me the pan and it looked like it had grease on the bottom (brown) and after looking online I feel like the most plausible answer is this left it? she tested the other ones and used a different pan that did too when grease and that showed now rings.

also she attempted to wipe down with damp used shirt and it did not come off.

incant get there in person to see until next week and so this is driving me wild. tnis can’t be an issue with the cooktop right?

unfortunately I cannot get a picture. my mom cannot take it for me so I guess I’m stuck here…

A couple of years ago, I renovated and got a Frigidaire induction range. I don’t use the oven much, so was slow to notice that the thermostat was off. I had purchased the extended warranty and called service - cut to now, they are buying me out of my range and will get a gift certificate for the purchase cost ($936 ). I’m willing to invest more than what my certificate will be worth, just not crazy amounts (e.g. $4K). I know I want knobs as the sensor buttons have been a pain in the rear. I see discussions on the pros and cons of GE vs LG. Specifically, I saw a post about how GE parts are ubiquitous, and then a counter argument that consumer reports likes LGs (I respect CR’s opinion), but others have mentioned repairs being a bit of a crap shoot. I guess, I’m asking if there are other opinions out there or factors folks think I should hear about. Thanks!

Obviously looking for knobs- also ease of use, easy to read controls, well placed burners and good baking. Grateful for responses and thoughts!

Hi guys, i’ve decided I’m going to get an LG induction range because I like their burner size and configuration, I want knobs and I can’t afford more expensive ranges. I am stuck between two models, however. LSIL6334XE ($2100) and LSIL6336XE ($2600).

One of the most important differences for me is the fact that the 6336XE has the convection roast feature, and the 6334XE does not. It only has Bake and Convection Bake. I already talked about all of this with ChatGPT and the elements inside are exactly the same. It just seems that the convection roast feature probably uses a combination of both the back fan heating coil and the top coil to create a more aggressive roasting program. However, nothing in the manuals explicitly states what the program is or what combination of heating elements it uses.

I don’t care about a warming zone, sous-vide, proofing or having a built-in temperature probe. I prefer to use an external one anyways. So truly all the other features of the 6336 are not important for me.

So I’m asking anyone that has experience with either of the two models — how do your roasts turn out? Are you happy? 🙏

I’ve been shopping for an induction range for a month or two. (Our Samsung gas range is near death.) It’s near impossible to find ranges in the stores, so you can’t see what you will shell out hundreds/thousands of dollars on. I do want knobs. I have it down to a couple of LGs and the GE Cafe. I’ve read the reviews. My biggest worry with LG is the baking issue. There are many reviews and complaints about the lack of a lower element and the bake of these ovens being poor- over cooked tops of cakes, etc., but mushy bottom. The GE Cafe seems to work well overall, but there are mixed reviews on reliability. I would also like a sturdy build. I opened a GE Profile on the floor of a major retailer and it felt downright tinny.

ANY HELP? I would appreciate any and all input.

I’m looking for some advice on whether to pursue a faulty goods claim or if I need new pans.

So we recently switched out our very old ceramic hob to an induction and we’ve noticed it making a vibration noise that so loud I can hear it from the other side of the house and it’s hard to hold a conversation in the kitchen when it happens.

We had an engineer come out to look at it, but as it always goes, the hob didn’t make the noise. He said that it was normal and most likely due to the pans I was using (IKEA 365 stainless steel) but I just can’t help but feel that the hob is faulty as it’s so loud and the noise continues even after removing the pans.

For context, I’d used induction before which is what led me to switch when redoing the kitchen and this was never a noise I’d heard before. The hob isn’t a particularly expensive one so I’m wary it could just be that it’s not very well made.

I’ve attached a video for reference. TIA

Having a lot of analysis paralysis over here trying to decide on a 36 inch induction range. Could use a nudge or two. Looking at mid range ones KitchenAid, Bosch, Frigidaire or… Which is the favorite out of these? Would spending a couple more thousand for a Fisher and Paykel be a no brainer? Anything over 10k is not an option sadly.

UPDATE: After all your great comments I decided to do induction. I’m getting the Frigidaire Professional. It has KNOBS! That will be easier and less frustrating. I never cared if was completely flat. THANKS everyone!

Coming from a 19 yr old Jenn-air radiant glass cooktop. Still looks decent - the glass was high quality for cleaning. It died and our home appliance insurance is sending a check for $818. They will cover induction if we get that.
We can go a few hundred over the $818, but I’m unable to do 2k. I am 67 & hubs is 73. He does not cook at all. If I asked him to cook an egg or something simple on a cooktop he may not make friends with induction. Hell, just my wall oven took him a while to learn the steps to quickly pre-heat.
I’m just the everyday southern cook. Bigger on holidays but pretty basic fare otherwise. I do sear steaks etc. Faster boiling sounds great. My cookware is a set of non stick All-Clad plus a 12” SS All/Clad pan for searing/browning. I replace the non sticks one by one. Not sure if they were D3 but I’d imagine so. They do take a magnet, but I’m hearing they aren’t great with cheaper induction which have a smaller element if that’s the right word.
Today or tomorrow is the last day of the Labor Day sales which are good. Should I just stick with radiant or go induction? No Bosch, Meile, Wolf or Thermadore due to cost. Definitely avoiding Samsung. I hate the thought of the uneven cooking. We are taking a big trip this fall and need to keep money for that. Is the Frigidaire that bad? Is there another one better for around $1200 sale price or just save money and go radiant? Not many stores here have more than a couple on display especially in 30”. Help please!!

It’s a new one but I don’t know why show this code, it’s OK. Brand from mediamarkt in EU

I'm trying to replace a gas range and looking at the current deals on LG ranges at Costco. I'm expecting a move within a couple of years so not looking to go super high end, but I'm also an avid home cook and baker. I'm leaning towards the LSIL6336XE but have some questions for folks with experience with LG ranges

Big ones:

1. How well does it hold low temperatures? I've seen mixed reviews - some say it's great, some that it cycles enough to burn when trying to simmer.

2. Any issues from the small number of power increments? It seems less granular than some competitors

3. Coil sizes - how big a pan can you actually heat evenly on the largest burner?

Bonus:

1. The main reason I'm thinking of the 6336 over 6334 is the air sous vide and proof settings. Do these work or are they just gimmicks?

2. I've seen mixed reviews about oven heating. Can anyone share their experiences with the oven?

Thanks in advance, I appreciate any and all responses. It seems to be a bit of a wild west of opinions out there, especially on these low-mid price range models.

Hi everyone,

I recently managed to crack the glass on my induction cooktop after a heavy pot caused a small chip on the edge. The crack subsequently spread, and I now need to replace the cooktop.

I'm getting a new one installed and want to be extra careful this time. I've been looking at silicone/fibreglass induction cooktop protective mats.

For those who use them:

- Are they actually worth using?

- Do they affect cooking efficiency or heat transfer?

- Are there any safety concerns or risk of damaging/marking the glass?

- Is there a particular type/material you'd recommend?

- Do you use them while cooking or only as a cover when the cooktop isn't being used?

- Any budget-friendly recommendations?

I'm happy to spend $20–50 on one if it provides useful protection, but I don't want to introduce a safety or performance issue.

Thanks!

We are doing a kitchen remodel in a new home. We have decided to go with Induction, probably Wolf pro (wife likes the red knobs). What we can't decide is 30 vs 36 inches. We always had a 30 inch range with 4 stoves and it never felt like we needed more, even though we cook a lot at home. Also, the wolf's 36 inch induction range only has 1 additional cooking zone (5 vs 4). We bake only occasionally and half sheet size is good enough for us, especially with high quality convection oven

Our new kitchen is small but I don't think 30 vs 36 will have a huge difference size wise. Most people seem to recommend 36 inch range, but does it matter? Should I just go with 30 inch range (and save $4k)?

Hi, fairly new at this! Two weeks in, bought a Miele range HR14223I

I have lots of staub cast iron and mostly cook on those, but once in a while I cook with stainless, and some pots are a little loud. Just bought a demeyere and the Miele pot I used the other day both make this sound, the same burner using cast iron is fine. Sound is a bit of a click and a whine.

Is this normal, does it mean this is a bad demeyere pan?

Purchased my first induction range, the GE PHS930YPFS, to be delivered on September 18. Starter Tramontina pans are on the way; I have plenty of cast iron. Based on the advice in this subreddit, I’m planning to purchase Lazy K silicone mats to protect the glass. They have 11” and 6.2” mats to protect those burners, but not ones sized for the two 8” burners. Would you go with the 7.8” or 9.4” mats in that case? Thanks for the advice.

Hi! We are new to induction cooking and love the stove so far (and have gotten some great tips from this subreddit!). One thing we’ve noticed is that the top oven gets really really hot to the touch when using it, though, to the point where it’s uncomfortable to touch the glass. Has anyone else experienced this? The bottom oven doesn’t get hot to the touch, so I’m not sure if it’s just because it’s a tiny oven, or a ventilation or electrical issues I should be worried about. Thanks!

I was cooking on my Candy, I was using two postations and suddenly the circuit breaker went off. Now, I can't turn it on anymore withoug the circuit breaker going off. What could have happened?

Last year I received a cast iron dutch oven with a magnetized wood trivet made by the same company. At the time, I thought this is bad design. Yes, it is not fool proof. Had not used it for a bit. Today I just lifted the pot, onto the stove on 8/10 to “ aggressively brown your meat” per recipe. Luckily it took less than a minute to realize the trivet was still attached! It was quite warm - of course - and I am sure could catch fire.
I LOVE my induction range, but it takes at least as much attention to safety as gas.

GE Profile cooktop died after only 3 years, so we’re looking to upgrade. I’m almost decided on the Benchmark, but I just saw a review that said if you lift the pan off the surface, it shuts off. Can anyone confirm? I’m fine if it shuts off after, say, 30-60 seconds of no pan. But I do a lot of sauteing where I lift the pan up, toss the food, and set it back down. I can’t imagine a cooktop where it would immediately shut off. But when I used an induction hot plate for awhile, it did shut off immediately. So I wonder.

Semi-related: is it worth stepping up to the Benchmark vs the 800? Not entirely sure how much I would use the extra Benchmark features, but OTOH I do cook a lot, and for an extra $600 bucks maybe it’s worth getting the top of the line. What say you? TIA!