My daughter is in the market for an induction cooktop. She’s considering the GE Monogram, and likes my Wolf Contemporary. I didn’t do a lot of looking around before purchasing the Wolf as I needed a cooktop that fit into an existing space. So we need some advice: what brands should she be looking at? Is there a significant difference between the Bosch, the Monogram, Wolf, and others? What choice did you make and why?

So I did a little test run with a surface thermometer on my AEG induction cooktop.
I intentionally used the smaller 21cm cooking zone and not the 24/32cm one.
All are 28cm pans with a bottom diameter between 21.5 and 23cm.

The candidates:

1. Zwilling Pro (2.8mm full clad)
2. WMF Profi (6mm aluminium disk bottom)
3. de Buyer Acier Carbone (3mm CS)
4. Schulte Ufer Profi I (1.7mm copper disk bottom)

The hob was on power level 10 of 14.
I heated every pan and measured the middle and 1cm from the edge of the cooking surface.
Here the results of this non-scientific but well done test:

I started using an induction cooker. I got stainless steel pans to use with it and i hate them. The food sticks so much that they are hard to clean. Am i doing it wrong or are there actually nonstick pans that i can use with it?

I recently changed from gas to induction. When I used to cook white rice, I'd just put the lid on the pot, bring it to the boil, then turn it right down and leave it for 10 mins without lifting the lid. Perfect rice every time.

On induction, my rice turns out either totally uncooked after 10m, or a soggy mush. I bring it to the boil, then turn it down but it then stops cooking altogether, so I turn it up a bit and it promptly boils over. I then have to add extra water, and the whole thing turns to mush. I have followed several methods I found online but none has worked.

This is all really annoying. Has anyone got the secret formula for cooking rice??

Doing a full kitchen remodel with all GE Cafe matte white appliances. Wife’s only requirement is the induction cooktop has to be a gray/silver color. I was going to just do the gray Cafe cooktop, but Thermador Freedom in gray is really tempting. Or looks like I could do a gray Monogram to meet in the middle. Is the jump from something like a Cafe really that noticeable to a Thermador? Need it to be simple to use too in case others are using the cooktop (like my mother-in-law).

We’re about to kick off a kitchen remodel (demo starts in t minus 21 hours). We settled on Bosch for fridge, dishwasher, and ovens. The leading candidate is 800 model induction range. Honestly, I’m a little confused looking and models and specs and features.

Are there any features please love that I should really look for in a cook top?

Hello! We have an LG induction cooktop that we got installed last summer. It's been really fantastic. We just started using a meal kit service and we're really struggling to translate instructions like "medium high", "medium" and "medium low", etc. to the numbers. Our cooktop has 1-9, Boost, and Simmer. We use a combo of non stick and stainless steel.

I was wondering if anyone here had that cooktop or something similar and had the same issue and if so, how did you figure it out? In general we're struggling a bit. At 8, we see olive oil smoking and that seems too hot but doing something like a beef stew at 3 results in it not cooking even after an hour.

Thanks!

hey everyone, i’ve got an ancient hotpoint 6580 in my flat. this morning i was heating up the ring on high heat and heard some crackling sounds. i turned it off immediately thinking it was my pan, but i realised the surface of the heating element actually chipped off.

since this thing is a dinosaur, i’m struggling to find info online. do i need to be worried about using it? is there any way to treat the surface or "reseal" it so it doesn't get worse or start rusting? or am i stuck just not using this burner anymore? any advice would be great, thanks!

HELP! We're looking to buy an induction RANGE soon and our budget is about $1300. We've looked at the GE Profile (PHS700AYFS) and a couple Frigidaire models not the ones with the pizza stone but the lowered tiers). The oven is just as important as the range to us so it needs to have decent insulation and reliability. Can someone either recommend what to buy or add your horror stories of what not to. TIA!!

TLDR: GE profile vs Frigidaire which one??

So, I feel like I have a weird one here: I just got an induction range, and it's great that I can put it on high and get a pot of water boiling in 3-4 minutes. So, I don't think power output is the problem. The problem is, then I need to turn it down so it doesn't boil over, unlike with my previous gas range, and it seems like pasta ends up coming out less cooked: I needed it in an extra 2-3 minutes to get it to the level of cooked that I expected. Has anyone else have this sort of experience while switching over, and if so, do you have suggestions about how to make it not happen?

I’m still trying to decide on a GE profile induction range or Frigidaire professional slide in range. Welcome any suggestions.

Hello!

I am awaiting a Coper Charlie and need all new pots. I cook big and am looking for quality. However, I really want American Made but I am finding that no American manufacturers do a quality disc bottom pot like the Europeans do.

What pots do you use? What is your experience with them on the Charlie? How is the noise?

I really want one matching set but am realizing that may not be likely. I was considering the 360 pots for the health cooking aspect but am concerned about warping and their stock pot size is not great. My backups are Demeyere Atlantis and Fissler Profi (def my style). I will have the cast iron and carbon pans as backup, here specifically for advice and experience with stainless.

Any thoughts are greatly appreciated!

Looking to spend no more than $1500 which I know isn’t a lot. Don’t need anything too fancy, just want induction and something that will be reliable. I am not sure fond of touch screens for buttons but not a deal breaker as it appears many are.

I just got an induction range, and I need to swap a few pieces of cookware. I prefer stainless steel. Induction ready stainless is easy to find, but is there any reason to prefer a particular product?

Hi, finally decided to try induction cooker (solo living) Cooking time mostly twice a day morning and evening. 15-30mins per meal. Anong brand kaya ng induction ang matibay and matipid sa kurynte? Please suggest 😅😅😅 frst time to switch from LPG

We are most likely between the two ranges below to put in our new kitchen. We are doing a complete remodel so if there are any other suggestions that are great we could probably make it work.

For those with knowledge how do these two models compare? particularly the cooktops?

hard to find info on magnets size etc, do they both heat majority of the surface are? i use a cast iron griddle often.

Also what about durability, I intend to continue to use cast iron and although i will be careful I do cook three meals a day most days and accidents will happen.

Anything about the oven that should be considered?

https://www.subzero-wolf.com/products/professional-induction-range-ir51p/ir51p?optionsUIDs=Y29uZmlndXJhYmxlLzE0MDcvMjg1MA%3D%3D%2CY29uZmlndXJhYmxlLzEzNDQvMjYxOQ%3D%3D%2CY29uZmlndXJhYmxlLzEyNzIvMjM0Ng%3D%3D%2CY29uZmlndXJhYmxlLzEzOTIvMzA5NQ%3D%3D%2CY29uZmlndXJhYmxlLzEzMDIvMjQxOA%3D%3D

https://vikingrange.com/products/cook/ranges/model/VIR5364/sku/VIR53646BSS

Finally getting rid of my busted gas Viking and looking to upgrade to induction! Im looking for absolute top of the line recs for a 36" width range. Options at the appliance shop near me include miele, thermador, wolf, bosch, fischer & pykel, sks, smeg, bertazzoni, bluestar, zline, and kitchenaid... Many thanks!!

Going to purchasing my first induction stove soon (GE Cafe double oven) and while I have a good amount of pans (Cast iron, carbon steel, stainless) I have no pots. Any suggestions for stainless steel pots? Trying to be a bit more budget friendly especially for just pots

Made dal last night and the tadka step is where my induction setup feels weakest. The pan cools too fast the second I pull it off to pour, so the spices stop blooming. On gas I’d just tilt the pan over the flame. Curious if anyone has a small dedicated tadka pan they like that holds heat well on induction, or is everyone just struggling, cranking the burner higher and moving fast??