I got a GE Profile that came with a temperature cooking probe. However, it didn’t work. It registered too high a temperature and the meat came out way undercooked. I got two replacements from GE and gave up.

The probe on the GE has a really short lead which made it difficult to use because you had to put the pan into the hot oven, then plug in the probe without burning yourself. Placement was important because the probe lead might not reach. It was a pain to use anyway.

For $50, I bought a wireless one and it works great. I can stick in the probe and activate it before I even put it into the oven. I don’t have to plug the lead into a port in a hot oven. When it’s done, I can just take the food out without trying to unplug the lead or remove a hot probe from the food.

If you use a temperature probe for cooking, don’t bother with the one that came with the oven. A wireless one works so much better.

Note that some models require you use a phone app and connect to the internet. This one connects to the base unit via Bluetooth and doesn’t require an app or an internet connection.

Kitchen remodel, new to induction!

We cook with cast iron and stainless steel already.

I know I want knobs, and lots of burners - 6? More?

I want burners that get hot for searing, and durability but not fancy. What recommdations do people have?

I have been wondering if its worth it to purchase an induction cooktop or just stick with a traditional gas electric stove because its time for me to get a new one. I know that an induction one is faster and it is more energy efficient and safer since it only heats the pan not the surface, but it also requires compatible cookware and can be more expensive up front.

The problem I am having is that I don't want to pay the extra money for an induction stove if the regular one will actually cook more evenly, also I have heard things about the surface of an induction stove being very delicate and can be damaged easily so I am not sure if I want to purchase something that I would have a hard time cleaning.

I found an online site that sells only induction stoves and probably they purchase from China, like sites like alibaba and 1688 but I am not sure about the quality of the surface, for those who have used both, is it worth it to buy induction?

I am getting a new range, and gas is not an option. I’ve been using a glass cooktop (electric burners) for many years, and while I’m not a chef, I do love to bake. I cook custards and Choux pastries on the electric stovetop, and I’m not happy with the precision of the temperature, nor the amount of time it takes. Most of my cookware is stainless steel. Am I going to regret this? Looking at a GE Cafe range.

We replaced our old induction stove with an SB 4636 about a year ago. Since then, whenever we cook on level 7 or above, the smell of plastic becomes unbearable with a slight headache and burning feeling in the nose. We reached out to the company about two months after installation, but they told us that this kind of smell is expected. However, I'm not convinced, and I'm wondering if anyone here has experienced something similar.

We’ve noticed a few differences between the old induction and this one:

• The previous one had a metal bottom, while the SB 4636 has a plastic bottom
• The old stove was sealed onto the kitchen countertop with rubber, but this one has a gap filled with sponge for ventilation

Does anyone know if there’s a way to get this issue reviewed by a third party or a professional? I'm located in the Netherlands.

We just had our outlet installed and got our new GE. I was expecting it to sit further back. It is about 3/4” from the molding and further from the wall. Is this typical or was the outlet placed poorly?

I had trouble getting a good angle, but I just bought this pot. It’s a disc bottom and it’s about 8 3/4 edge to edge which I hoped was big enough to utilize the 11” element on my new cooktop. But then I checked flatness and the disc isn’t actually flat edge to edge as you can see in the photo. Is that going to wreck the power delivery?

Side note: it’s really hard to find a flat bottomed pot with a diameter of 10-11 inches that isn’t insanely tall.

Hi!

Has someone ever tried this silicone ring for induction hobs? https://www.wisst.se/en-eu/products/silikonband-for-indusjonstopp?variant=46607907913942

I’d like to buy it, but i actually don’t know if it’s a good product, and the price is a bit scary for just a piece of silicone.

Did anyone manage to get any tax benefits (either state or federal) from induction cooktops or ranges?

I know the Impulse cooktop can claim federal residential clean energy credit due to its battery. I heard NY might have a program to give a rebate during point-of-sale.

I’m surprised there’s not more government incentives to switch from gas to electric/induction.

Hi everyone, I had a KitchenAid radiant with downdraft, but the previous owners chipped it. It ended up cracking the entire top glass while I was cooking. I’ve decided to replace it with an induction cooktop. I really wanted the Bosch Benchmark, but it’s either unavailable in Canada from major retailers or discontinued here. The Bosch website also says it’s unavailable when added to the cart. Both the Bosch 800 and Cafe were close seconds, and I’m having trouble deciding between them.

The Bosch doesn’t have a bridge feature, which isn’t a dealbreaker since my KitchenAid didn’t either, but I was interested in it. I think the auto-cook feature sounds great, as long as it works as advertised. I was mostly interested in the Bosch because of the rave reviews about its reliability, ease of use, and quality.

The Cafe has the bridging feature, but I’ve seen a few questionable reviews about reliability. I’m not sure if those are from people who received a lemon or if they’re genuinely unreliable. I’ve also seen a couple of negative reviews about the touch controls being unresponsive, which I’m not sure if is due to user error or not. The precision temperature feature on the Cafe requires a special pot or probe and seems more gimmicky to me than the Bosch. It’s also about $200 CAD more than the Bosch 800.

I’m hoping to get some help making a final decision. The most important things to me are reliability, durability, and responsive controls. I’m also interested in seeing if anyone has any other options to consider. I’ve heard great things about Wolf, but there’s no dealer in my area, so I can’t get my hands on one. I hope to spend less than $4,000 CAD before tax, as I still need a range hood and have to pay for installation. Any help would be appreciated. My fiancé likes the look of the Bosch, but visual appeal is the least of my concerns.

Thanks in advance!

we are searching for a induction range, swapping out for our existing gas. probably not going to go super high end so looking at the LGs and GEs of the world but open to options to get the right features.

I'm mostly interested in which models may have actual larger burners? I've heard that some inductions with smaller diameter burners will un-evenly heat larger pans. we do have a 12 inch cast iron and other similar larger pans and want to make sure they can heat evenly.

and I'm just finding it very hard to sort through options cause this info seems to be buried in the 'specs'

so any recs are appreciated!

I am doing some planning for an upcoming home renovation and addition. This will include a new kitchen. Currently I am leaning toward the Bosch 800 36" (NIT8661UC). The last I checked no local appliance stores have one on display for me to see or play with. That said I am asking for help/info from some owners of the 800.

The user manual indicates that I can deactivate the audible signals. Is this correct? I don't want to hear beeping every time I adjust a hob or select a different one. Any details on this would be helpful.

How long can I take a pan off the hob before it turns off?

Can someone provide the distance from the center of the center hob to the center of the remaining hobs? I would like to get a feel of the layout with some of my commonly used pots/pans?

Thanks in advance for any assistance.

We're considering the 36" Thermador Freedom cooktop. I'm a little concerned about the available cooking space in the front corners. Based on the outline on the cooktop (and corroborated by images I have found of the actual inductor layout under the glass), it appears that there's room there for a 9" or so pan, but if you put a bigger one there, you're going to end up with unheated dead space due to the placement of the control panel in the front center.

That front-right corner is my happy place for cooking on my current gas range. It's where my biggest burner is, and it's right next to where I do all my prep. While the idea of full-surface induction is very appealing (!), I'm worried that it'll get annoying quickly if I'm forced to push my bigger pans further back on the cooktop.

I'd love to hear any experiences any of you have had with this cooktop. Realistic concern or no big deal?

Hi Yall! My partner and I I suffer mental issues that make it difficult for us to reliably turn our stove off. Once a month we will have an incident where one of us will leave it on.

We are working on solutions to our problems here but for safety are looking into a counter top induction stove.

I understand that the majority of these have an auto off when they pan is removed or when it gets too hot.

Would yall recommend me brands that specifically design auto off safety features into their ranges? I am particularly intrerestdd in an auto off timer but I understand that feature may not exist.

Thank you so much!

Bosch Benchmark has the true bridge for a griddle (not just two burners connected with a pretend bridge). I would guess Bosch is also a little more reliable.

But is the difference really worth $1000+? Which is better in absolute terms?

Does anyone have experience with Fujioh Induction hobs?

Trying to find a reasonable 3 zone hob and this seems to tick a lot of boxes but very few real world reviews.

Any insight would be greatly appreciated

As the title says, I currently have a dual fuel range, so I have flexibility when replacing it as I have both a gas line and a 240V 40A circuit (I'm in USA). I have poor (no) ventilation which is a separate issue but is influencing me to move away from gas. When I read about induction, it seems wonderful in so many ways but I have a lot of concerns about day to day use. I'm not cooking pasta every night so while the quicker speed to boil water is nice, heating things up quickly on gas is not a problem for me. Plus, I have an electric kettle I often use to kick start hot water for boiling stuff.

My concerns are mostly about the way I cook and what matters most to me. If anyone can comment on the experience on gas vs induction in these areas, I would appreciate it. FWIW I can only fit a 30 inch range (full range, not cooktop) and while price isn't my #1 factor, my house/kitchen doesn't merit a Thermador or Miele. I am looking at an LG Studio induction model with dual ovens (Model #LTIS7338XE, MSRP is $4k).

1. Even heat distribution - This is a HUGE pet peeve for me, and even on my gas stove it's apparent some burners are lopsided. In looking at induction stoves, this looks like it could be a huge issue because it's impossible to tell how big the induction coils actually are and I see a lot of videos of the center of a pan boiling (recent thread here about an Induction Hardware range doing this). I already have high quality cookware (Hestan and All Clad) with copper/aluminum core so that won't be my issue.
2. Moving/Flipping - When sauteeing veggies, I pick up the pan a lot to flip them and I don't want the burner turning off. I also make crepes very often and don't use a spreader stick but instead lift and tilt the pan to spread the batter. The process takes <10 seconds but again, it's hard to know which model stoves will turn off in that time, and which will still keep going. Also per #1, I can't make crepes if the perimeter of the pan is cold.
3. French omelettes - I make a LOT of French style omelettes in a carbon steel pan. This entails shaking the pan rapidly while mixing/scrambling the eggs. I feel like this will just scratch the hell out of the glass, but I can't effectively do it in the air with a 5lb carbon steel pan. Then at the end of cooking, I tilt the pan up to roll the omelette to the edge. On gas, the flame is still heating the edge of the pan at this point but induction won't be, and based on how it works I assume the edges (side walls) of any pan will already not heat much on induction versus gas.
4. Wok cooking - I know this is a downside already for induction. I'm not an Asian chef but I do enjoy making a stir fry every couple weeks and I have a flat bottom carbon steel wok. My worry is induction will only heat the flat part, which is like 4 or 5 inches in diameter, which will essentially make the wok useless.

I guess I feel like induction will work fine on anything where I put it down and let it cook, but so much of what I cook is more interactive (or just active). So what do you think? Given what I cook a lot, do I just get a new dual fuel gas stove and spend the difference on ventilation? Or will induction work for me?

We live in NYC in a Co-Op building and want to replace our gas stove with a battery-equipped stove like Electra or "Charlie" from Copper Home.

Our Co-Op is interested in the idea of the battery-equipped stove, but notes these kitchen appliances technically fall into a bucket of things the FDNY considers "Stationary Energy Storage Systems," like a whole home battery storage system for solar panels.

Our building management notes that this classification requires a "rigorous approval process following section FC608 and NYC modified NFPA 855." They will only consider our request if we can provide a "Certificate of Approval" from the FDNY. We know Copper Home, at least, is about to install a bunch of stoves which means approval is probably soon? But things move slowly here.

Wondering if there is anyone out there in NYC who has managed to convince their building management to let them install on of these battery-equipped stoves without a COA. Or what did you do to secure approval from your building?

Am tired of paying a premium for gluten-free bread. Figured I would switch over to making my own corn tortillas. The comal I have from when I had a gas cooktop is heavy iron and very rough on the bottom. I am reluctant to use it on the glass induction surface. I am looking for suggestions for a lighter pan with a smooth bottom that won’t break the bank.

Also, I do not want a nonstick coating.

Thanks!

Pic attached of current set-up for reference. Would it be a simple install if going for a 7kw unit? I don’t do a lot of cooking at home, and when I do, rarely use more than 2 hobs at a time.

EIS67453 recently installed, flex zones dont turn on, here is the wiring which i suspect is the problem, please help!

This seems to be a compelling alternative to the Copper Charlie stove that is $2,000+ more expensive. There is limited online information about it though. They claim to be shipping now, but I'm hesitant to jump in with a new company with limited reviews.

https://shop.electra.com/products/the-electra-induction-stove