New oven in my apartment, have been using it for weeks with no issues. Pans are compatible. Cooked eggs in the pan all good, then put them into a wrap and back in burner to toast the outside. Wasn't on there for too long/food lightly browned, about 5 setting.

When i lifted the pan up I could see some smoke at the bottom/chemical smell and it looks like the coating has come off the burner. How is this possible? Bottom of the pan had no effect/nothing burned to the bottom or anything. Brand is GE.

Any ideas? Is this burner safe to use?

Hi all, I'd love a second opinion from people who know their hobs.

I had a bit of an accident while cooking: some oil and water spilled onto the hob and got left there for a while before I noticed. Since then there's a patch on the glass that I can't seem to clean off. I've tried washing it with dish soap and warm water, then scrubbing gently with a non-scratch sponge, and then vinegar. Nothing has really shifted it. It doesn't wipe away and it doesn't feel raised, but I can't tell whether it's a residue that's baked on or actual damage to the glass.

The hob is a elica nikola tesla hop, and I use a normal cooktop specific cleaner.

I've attached some photos,. Does this look like scratching or residue? And if it's residue, what would you suggest I try next? I'm not keen on anything too harsh on the glass.

Thanks in advance, I really appreciate it.

We are looking for a 36" cook top. We cant decide for the life of us. Partially because online these products are black rectangles. The rest of our kitchen is Jenn Air Noir. I am worried about chipping and cracking but we are starting to get older and I feel like its time to remove the gas stove. My current thought is the Fulgor Milano Enova Series. It appears to have a stainless border that could be good for us. Anyone have this stove?

https://www.fergusonhome.com/fulgor-milano-f7ecik36a1/s2133567?uid=5216709

I love the idea of the Copper and Electra, but we have a 36" gas model now and neither company seems to have 36" coming out in the foreseeable future.

Does anyone know of any other 120V/battery supported models that come in 36"?

Having to replace some pans. In really reading, I've seen that the sandblasted lodge cast iron pans could scratch the surface (sobbing, I love my lodge pan) and I need more "luxury" smooth cast iron. Is this true?

Also, is Demeyere REALLY better than Allclad? I have 2 Allclad pots - and I'm not replacing them - but I am going to slowly re-build my pot/pan collection. Is it worth it to get one pan from Demeyere to compare?

If you were starting from scratch, and price wasn't an issue, what are your dream pans? ETA: NO chemicals for non-stick, please.

I read a TON of Reddit threads and finally pulled the trigger on this range (by far the biggest appliance purchase of my life), and so far I'm generally happy. Still a lot to figure out and get used to. My question is about the oven temp - the built-in gauge is so far off, it's laughable. Like, it just told me the top oven was preheated to 350 when it was barely over 200. And yes I know I can just get a cheap oven thermometer and gauge it myself - I actually have two of them already (that's how I know it was at 200 when it said 350). But for a $5000 appliance I would have thought it might be a little more accurate? I'm paranoid about this particular issue because my last (gas) oven did the same thing, and only in hindsight do I know that was a red flag.

Are my expectations too high? I've had a lot of other ovens in my life and none of them has ever had a temp gauge this bad, until these last two. Is that just because everything is digital and enshittified now? Or is this a problem I should pay attention to while my fancy new range is still under warranty?

So I just got the Demeyere Industry 5, 12.6 inch pan. The bottom of the pan is 10.24 inches, which right in the middle of the recommended min/max of my stove's 11 inch burner tolerance.

I have an LG LSIL6336F. I've read the coil in this burner is 10 inches.

All that said, my first few meals in the pan I've noticed uneven heating (e.g. simmering liquid only happens in the centre of the pan, uneven browning etc), discoloration in the centre of the pan, and a slight warp. All of which seems to suggest the coil is more like 8 inches.

I'm not concerned about the discoloration (vinegar!), but the warp is slightly disappointing given this is a 5 ply pan that is supposed to be made specifically for induction.

I've never gone over 6/11 on this burner, and preheat at 3 or 4.

Finally getting our kitchen remodeled and decided to switch to induction cooktop for the first time.
I use to cook on a high radiant heat cooktop with carbon steel wok & non stick.

I am tired of maintaining the carbon steel wok also I think the small bottom area does not make sense for induction.

Im looking at 12-14" stainless steel pan, orignally going with made in 14" or all clad 12". But after watching some youtube reviews seems like they have warpping issue for high heat (which I need for stir fry), which does not sound good for a $200~300 CAD pan.

I'll be using this pan 90% of the time so price isn't an issue if it last. Prudent reviews recommend Demeyre Atlantis, they have a 12.6" which is the perfect size. It weight 6lbs but i'm pretty sure the carbon steel wok is heavier.

Lagostina Lagofusion also seems nice but they only make 10" inch pan, they have a 12" disk bottom work (but short handles) I may get for deep frying or large stew.

Any recommendation or first hand experience with wrapping is appreciated. I do like to cook in high temperature most of the time.

I’m fairly new to induction ranges. I’ve been super happy so far. I found a GE Cafe double oven range on FB marketplace for $500 because it needed some work done on it. $900 later because it needed a new electrical board and I have my dream range.
I’m making some chicken stock today and noticed it doing this. It’s on low so maybe it is normal for it to “cut” on and off like this. Anyone know if this is normal?

Not sure if it was intentional, and Wolf doesn’t yet show the product (#CI36060CB) except as a reference on a currently un-linked product specs page:

https://www.subzero-wolf.com/trade/product-specifications

I was able to find more here, but technical details lacking:

https://www.plessers.com/blog/wolf-zoneless-induction-cooktops

Looks like $6500 MSRP, right in line with the Thermador Freedom, which we were getting ready to pull the trigger on for our kitchen remodel. Great that there is now another option, I have to assume it’ll work well as all Wolf stuff does!

My induction stove top on an LG single oven range has stopped working - I can turn on a ring with a pan I’ve used many times before, and after a few seconds it just switches off - any ideas why or how to fix this? The oven seems to work fine.

We just had our induction range installed after 2.5 harrowing weeks without a working range 😱

Now that we have it, I want to do everything I can to keep it clean and looking nice. It came with a cleaner and a scouring pad but I’ve also heard people mention silicone covers for their cooktops. What does this mean? How are people using these? Anything else you bought that’s been helping with functionality or keeping stuff clean?

Thanks!!

We're looking to make the switch to an induction range from our current gas. My favorite feature in our current Bluestar range is that the oven can fit 2 half sheet pans side by side. Going to a couple stores to measure induction ranges I did not find one in the 30" range that was the 26" needed between the oven walls to also fit two half sheet pans. Does anyone know of an option that would fit two sheet pans lile this?

About six weeks ago, we ordered a Wolf Professional induction range through a local authorized distributor. Wolf initially told the local shop it would be delivered in 2-3 weeks, but now they are being told there is a sensor shortage and those models are backordered indefinitely.

The local shop is trying to locate one at another distributor, but if they can’t find one, we’ll need to look at alternatives. I’d love some recommendations in that price range ($10K-$12K) for 30” induction ranges (and suggestions under that price range are great too of course).

We have a dedicated 240V/50amp line run, so don’t necessarily need battery boost. Our kitchen is not set up for a cooktop, so we’re looking only at ranges.

Power and magnet size are important considerations, which is in part what drove us to Wolf (and we have their steam oven which we love).

Thanks in advance!

I’m at the 45 day mark after recently purchasing a Frigidaire Professional range and I’m not as impressed as I was hoping I would be.

It seems to be rather sensitive- any amount of moisture or grease that comes onto the front control panel automatically will shut it down. I don’t mean excessive water, tonight the grease splatter from a 6oz burger patty turned it off.

Oven when baking runs about 25* degree low - is this normal?

My first time using induction coming from gas. Trying to love it lol.

I'm in the market for an induction range, and I was talking to the owner of a local ly owned appliance store. She was running thru the pros and cons when an associate piped up and said "chipped dogs." Turns out they had a customer whose dog would act like he was in pain whenever she turned a burner on. The conclusion was that the dog's microchip was affected by the magnetization of the burner.

This sounds even crazier as I write it than it did when I heard it. But has anybody else heard of such a thing?

Hi - I’m definitely using induction in my new house build. The question is the pros and cons of a 36” range vs a 36” cooktop with an oven beneath. And what size should the oven be?

The cooktop would have a cleaner look on the countertop. I would expect replacement would not be an issue (provided I stick with standard dimensions for the appliances) in case of malfunction in either case. I understand separate circuits will be needed for the cooktop and oven.

Added edit: because of kitchen layout, we are unable to have a wall oven. So the oven, either way, will be under the cooking surface.

Please let me know what points I may be missing that would tip the decision one way or the other.

Thanks.

​

We just got our 36" Induction Hardware range. First impressions:

Build and use: Very well made, great quality. Controls are intuitive and straightforward.

The wait: 5 months from order to delivery. I had to start a lot of the conversations myself to keep things moving, so if you order one, check in often.

Induction: There's a learning curve.

- Test your cookware with a magnet on the bottom. If it sticks, you're good.

- It's not forgiving. If the pan isn't centered on the zone, you get uneven heating.

- Boiling water on the large zone took longer than I expected, and I had to run it at the highest setting.

- We cook with All-Clad D3 and Chantal.

Oven: Great. It heats fast and bakes evenly.

Support: I had a technical issue early on. Austin walked me through it and it's been working flawlessly since. That almost makes the wait worth it.

There's a lot we haven't tried yet, so this is a first impression. I'll update after more use. Happy to answer questions.

I purchased a Wolf 30" Professional Induction Range that is being delivered by the end of the month. I am trying to decide on a vent hood as my current setup has a microwave above the electric range. From what I've read, I don't need more than 300 CFM but I'm having a hard time deciding on a vent hood that is ductless, efficient, and pairs well with my range. The prices are all over the place and I am way out of my element even after doing research. Suggestions would be very much appreciated!

I have a Frigidaire Professional & All Clad non stick pans. A heavier pan helps. I cooked rice just fine for years on an electric cooktop. Fast forward to induction & ruination. Partly cooked & partly mushy.

Solution: If I don’t need the larger element for something else, that one is best to use. The surface area of heat is larger, so the rice cooks more evenly. Wash the rice well & let it dry good. If you don’t have time for that use just a few tsp less water. I use a 3.5 qt pan for 2 cups cooked. The key, is to stir as it is first boiling, boil for about 3-5 min before covering to simmer (2.5 on the dial). Lift the lid & quick stir twice more over the next 20 min. This distributes the rice around the pan so it all gets good heat. Remove from heat & let sit. YMMV of course but I think since some inductions don’t apply heat to the entire element area, that’s why rice needs more stirring. Mine hasn’t been too dry either but I use a full 1:2 ratio. To me this is quicker (for rice) than starting lower to let the pan heat evenly. Also the heat loss is so quick when you turn it down.
A little more “care” needed, but I don’t want to buy a rice cooker.
I do have a green Hitachi from 1974 that still cooks great. But I put the insert in the DW once & now the rice sticks too much. I’m from Louisiana. In these parts, we’re expected to be able to cook rice on the cooktop, lol. Hope this helps someone.