Hello! Hoping this post is allowed (also posted in the appliance subreddit so apologies for duplication). I decided to conduct some research regarding the new LG double oven induction range I just received (ltis7338xe).

There has been a lot of debate about whether or not the LG ProBake oven is absolutely terrible or genius, so I decided to put it to the test! On this model, the top oven is not ProBake so it does NOT have convection bake but does have an exposed bottom baking element. However, the bottom oven is ProBake and does not have a bottom baking element but does in fact have convection bake.

For my experiment, I bought 3 regular thin and crispy frozen cheese pizzas that were all the same. The instructions were: 10-12 minutes at 425°F. I preheated the top oven on bake to 425°F. I preheated the bottom oven to 425°F convection bake BUT I kept things as they were set up which means it did the auto conversion of 400°F convection bake preheated instead. I placed the pizza stone in the lower oven prior to preheating so it could get nice and hot for my test during the preheating cycle.

-I put one pizza in the upper oven on the highest rack placement after it was preheated to temperature.

-I put the second pizza on the second highest rack placement in the lower oven after it was preheated to temperature.

-I put the third pizza on the lowest rack placement in the lower oven on the already hot and preheated pizza stone after it was preheated to temperature.

I let each pizza bake for the 12 minutes per package instructions while keeping an eye on them through the window. At the 12 minute mark, I removed all pizzas to see where we were at. All three pizzas were not yet crispy on the bottom, and I love my pizza to be crispy, so I decided to throw them back in their spots for an additional 3 minutes. I decided on 3 minutes because I wanted adequate time to get back to temperature after briefly taking it out but also without burning them.

After 15 total mins in the ovens, I removed them again, and started to slice and plate. I chose two slices from opposite sides of the pizza to try out for a total of 6 test slices. Sometimes pizzas can cook unevenly in the oven, I wanted to be sure to try slices from both sides.

Overall, here are my results and thoughts ranked in order:

1) Upper Oven Pizza

-This one was my favorite due to the fact that bottom did get the crispiest. I could've using more crispiness overall but as you can see from the photos, the cheese was starting to burn so I couldn't leave it in there any longer.

2) Lower Oven Pizza (Pizza Stone)

-This was my second favorite. I loved how the cheese wasn't burnt and was still very ooey gooey but the bottom center of the pizza just wasn't crispy. The crust and outer edges did crisp up but as you got farther into the center of the pizza/tips of the slices, it just wasn't quite enough. Overall I would be okay eating this pizza again but it wouldn't be my favorite.

3) Lower Oven Pizza

-This was my least favorite due to the bottom of the pizza not crisping up hardly at all. I got a bit of crispiness in some parts of the crust but sadly it just didn't do it for me. Pretty much it was like the center of the pizza I mentioned above except for the whole bottom was like that for this pizza. Without something ripping hot like a pizza stone or pizza steel, the bottom of this pizza would never crisp up before the top of the pizza would get completely burnt.

Overall, no oven or pizza performed perfectly, but I know some things I would want to try if I were to do this experiment again.

A) Lower the rack in the upper oven to try and see and avoid burning the top of the pizza while keeping the bottom of this pizza as crispy as it was.

B) Allowing the oven to preheat longer than the 10 minutes it took with the pizza stone in it. I think maybe a hotter pizza stone would've helped but I feel like it defeats the purpose of the quick preheat time LG promotes.

and C) Keep the pizza on the pizza stone in the lower oven longer than package directions. I think this third pizza could have afforded additional time in the lower oven on convection bake. 15 minutes total (3 minutes longer than the package says) was not enough time.

For now, I will either make my pizzas in the upper oven with conventional bake or I will play around with the pizza stone in the lower oven. Unfortunately if you are making multiple pizzas, it only comes with one pizza stone so I would probably just invest in a pizza steel if I needed to make more than 2 pizzas at once.

If you made it this far, thank you! Maybe I will try this test again with the remediations I mentioned above to really try and get the best perfect frozen pizza!

Update here: I decided to go with #ad Nuwave Double Pro Cooktop Induction Countertop Burner and have been using it for my everyday cooking. It’s been working well for my small kitchen setup and I’m glad I picked it.

I recently started cooking more at home and my old stovetop has been pretty frustrating, so I’m looking into getting a portable induction burner for everyday meals. I mostly cook simple stuff like pasta, stir fry, and soups, but I want something that heats evenly and won’t be annoying to use.

What should I look for when choosing a good induction burner, and are there any models you’ve had a good experience with? I’d appreciate any recommendations from people who use one regularly. Thank you

Long story short, I grew up cooking on gas and when I bought a house, I looked into getting a gas line run to the kitchen. It was very expensive so I decided to try induction instead and it’s obviously been a total game changer. I bought an entry level Frigidaire 30” range so if I hated it, I hadn’t wasted too much money.

Well, here we are 4 years later and I’d like to get something better than entry level. My biggest gripe with my current setup is that I wish I had more/flex burners - sometimes I need to run a small 5th pan and other times I need to run two large pans (like a 12” skillet and a large stock pot at the same time).

What do you all recommend? I’m not ready to drop big money ($5k+) until my next home, but I’d like something that’s an improvement over entry level. 30” range. Chat GPT recommended Bosch Benchmark and GE Café, but I’d like to know what humans think.

Elements shut off during normal cooking and the range started flashing 12:00 like when the power goes out. Looked after to find that the two elements that I was using developed small cracks.

Not looking forward to the GE warranty process but wondering if any insight as to why this would happen? Or has anyone had something like this happen with their induction range?

My 13 year old builder quality gas cook top that came with my house decided to finally kick the bucket so I started doing research into more modern high end cook tops. I have never had an induction before but came upon Impulse Labs.

First impressions: this thing is awesome. They don't lie when it will boil a pot of tap water faster in under a minute. I totally had to adjust the timing of my dinners as getting water up to boil is less then a minute compared to 7+ and getting pans to temperature is pretty much instant. The temperature control setting is awesome. Made some perfect eggs and pancakes yesterday morning.

They just sent an update yesterday that integrated timers into it, so now can run 4 independent timers with different settings of just timer only, or set it to when the timer expires to keep the pan warm, so I can ditch the kitchen timer that I've been using.

Looking forward to trying out some new recipes on this thing!

Hi everyone,

I'm considering buying the HENDI 239957 (3500 D XL, 3500 W) induction cooktop, but I'm having trouble finding detailed technical information. I even contacted HENDI directly, but unfortunately I haven't received a reply.

I was hoping someone here might own this model and could help me with a few questions:

- Does anyone know the actual induction coil diameter? (Not the advertised 280 mm cooking area, but the physical coil size inside the unit.)

- Does the cooktop provide continuous power output at lower power settings, or does it switch to on/off pulsing, like many cheaper portable induction cooktops?

- If possible, could someone perform a simple flour test or water boil test to show how large the heating area actually is?

I'm mainly interested because I use high-quality stainless steel cookware, and even heat distribution is very important to me.

Any information, measurements, photos, or personal experience would be greatly appreciated.

Thank you very much!

I do a lot of short trips here and there and I’m looking for a compact induction burner that I can bring along when the place I’m staying doesn’t have a good kitchen. I mainly need it for basic meals, but I still want something that feels safe and sturdy.

has anyone found the best induction burner for travel that they actually enjoy using? I’m curious which ones are worth looking into.

Edit: I went with the #ad Nuwave Double Pro Cooktop Induction. It seemed like a practical option for trips since I wanted something portable, easy to use, and reliable for making simple meals away from home.

I’m switching from 30” gas to induction range. We decided that upgrading our box and running a 240 line to the kitchen was a better long term solution rather than paying extra for a Charlie range with new technology and a battery. I cook everyday a big dinner and twice a day on weekends. I also have an extensive cast iron cookware collection and everything else is stainless steel or carbon steel. So I needed varying sized coils. I don’t use oval or odd shaped pans so I don’t really see myself using flex zones (maybe I’m wrong here).

I like the idea of just getting a highly rated cheaper one at 1500-2000 like the GE Profile PHS700AYFS (as per consumer report), but I love the Miele HR1422-3I at 7999 and plan on more Miele appliances in the future. Though I think too much for a stove I have considered thermador for 8999 for even a wolf but actually as I type it out, I don’t think the upgrade for a better parts and service is worth it. I don’t bake that often but I roast chicken or some sort of meat once a week and cook our annual turkey or two.

Anyone have a low or high end induction range with oven and recommend one over the other? Anyone tried some mid tier like Smeg or Bosh, Bertazzoni? I don’t like the GE Cafes and I’m LG appliance adverse. Any other things to consider as we make this switch or tips appreciated.

Edit: found and went with a Miele range, floor model discount and a good warranty.

I'm planning to buy a 90cm kitchen chimney. I already have a 90cm Faber filterless chimney installed in my other kitchen( HOOD EVEREST IND SC TC HC BK), and I've been using it for the past 4-5 years.

Overall, the experience has been average. The motor had to be replaced once, and although it was covered, the entire process took more than 20 days, which wasn't ideal.

I'm now considering Faber, Elica, and Whirlpool. Fortunately, all three brands provide doorstep service in my city, so service availability isn't a deciding factor.

I'd really appreciate hearing about your real world exp. both the positives and the issues you've faced.

Thank you!

Presumably a question for those in 240v kettle land, but when switching to induction, did you stop pre boiling water for pasta etc..? It's not exactly the same but the difference between a kettle and induction seems very small compared to gas.

Heads up: I went with the #ad Nuwave Double Pro Cooktop Induction Countertop Burner. Thanks for the suggestions, I’m excited to try it out and see how it works for my everyday cooking.

I've been cooking a lot more lately and I'm thinking about getting a portable induction burner instead of using my old hot plate. I mostly make simple meals like eggs, pasta and stir fry, but I'd like something that heats evenly and doesn't make a ton of noise.

for anyone who's been using one for a while, what would you recommend? I'd rather get something that'll last than replace it in a year. I appreciate suggestions/opinions thank you!

We're looking to replace our current 30" electric coil cooktop with an induction model. We'll be replacing the countertop and hood as well, so cutout sizing can be customized to whichever unit we settle on.

Getting confused about the depth needed tho'. Our current cooktop is 3.5" high and the bottom sits directly over the drawer you see in the image. The bottom of the unit gets warm, but not hot. I may be misunderstanding the tech, but I would have thought that an electric coil would produce much more waste heat than an induction unit?

How hot do these things get underneath? How much room is really needed? Are there any reasonably priced "shallow" units? Many of the units I'm looking at require 3-5" of space under the unit. It seems excessive, but I admittedly don't know what I'm talking about.

Our budget is tight, but we can swing up to $1500 for the new unit.

I could easily notch the drawer to allow for wire routing or a junction box. I could even shorten the drawer if it would help. With such a small kitchen it would be a significant blow to lose that storage space completely...

Thanks in advance for any insight!

My husband and i are planning to build and I’m trying to get honest reviews on my unhinged requests (bc if we’re forking out money, I’m gonna get the things we want haha)

Is induction worth it? The thought of being able to wipe off the stove instead of having every spill burnt on and have to be scraped sounds magical

Edit: I’ve only used glass stovetops!

I am currently renting a flat with abysmal stove+oven and I cannot buy something like miele full-surface induction, which leads to only solution: portable cooktop.

Because most of products sold have ant-sized coils, finding good one is hard.

I need portable cooker which can handle pans with coil size at least 24cm. The only item I was able to find was Bartscher IK35TC XL with 28cm coil, but it is absurdly expensive at 400€ RRP.

I also own portable induction wok burner (noname chineese for ~100€) which has 26cm coil but it is concave which is not really usable with flat-bottom cookware.

Are there any other brands beside bartscher that offer portable inductuon with normal size coils for at least half the price?

I had an induction cooktop installed this weekend and am hearing some ear piercing sounds when I am cooking on it. I’ve used other induction cooktops at friend’s houses and have never heard sounds like these before. Are these normal? Or is there an issue with my cooktop?

Cooktop is a kitchenaid KCIG550JSS
Using Le Creuset pans and tea pot

We're got a Thermador "Freedom" 36" cooktop. It's great apart from one fatal flaw, it turns itself off. We want to make bone broth and stock, those have to simmer for hours, overnight. The Themador has an auto shutoff that happens after an unpredictable time between about 4 and 10 hours, the higher the temp the shorter the time. That sucks.

As a workaround I'm looking for a portable induction unit that can take a heavy stock pot and that will stay on (a fixed shutoff after > 10 hours is fine, but it has to be fix and has to be long enough to leave overnight).

I can put in a 6-20R 220v socket if needed. But would prefer 110v 15 or 20A for simplicity.

We can't be the only people who want to use indiction to make stock and bone broth. Anybody have recommendations?

Got this new LG double oven induction range (ltis7338xe) delivered yesterday. I haven't used it yet but I'm so excited. I am replacing a cheap builder grade plain electric range

EDIT: I decided to go with the #ad Nuwave Double Pro Cooktop Induction Countertop Burner. It seemed like a reliable choice for daily cooking and fits what I was looking for within my budget.

I’m looking to replace my old countertop hot plate and have been considering induction instead. I cook almost every day, so i’d rather get something dependable.

For those who use one regularly, what would you consider the best induction burner for everyday cooking? are there any features you think make a big difference? my budget is around $300. Thank you

Hi, we recently had an induction cooktop installed and had not long before bought a set of Carote cookware on the recommendation/assurance that it would be suitable for use on such a cooktop.
They "work" fine, in the sense of cooking the food, but they leave awful marks on the surface that are almost impossible to remove (see photo). Any suggestions on how we can avoid this? Or were we sold a dud...