GE Profile Induction Freestanding Range vs. Kitchen Aid induction

14 years ago

I'm trying to decide between a GE Profile freestanding induction range vs. a Kitchen Aid induction cooktop and a wall oven/microwave combo. Originally, I was all set to go the cooktop wall oven route, but had the walk thru on the house yesterday and am concerned about giving up the wall cabinets. Then I read a Consumer Reports review of the GE Profile Induction Freestanding and it got a great score (90). Do any of you all have it? Like it?

Am I nuts to consider going with a freestanding instead of the cooktop option? It seems cooktops are all the rage and are more aesthetically pleasing.

Would love your thoughts, opinions, etc.

Here is a link that might be useful: Kitchen Floor Plan

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Comments (8)

pinch_me
14 years ago
I couldn't see the sense in buying a cook top at a bazillion dollars and then a separate oven at another bazillion dollars. I'm going either induction slide in or freestanding. IF I don't end up going gas. One more power outage this year and I'll go gas. I prefer gas but the induction would be safer for me in my forgetful stage of life.
rjr220
14 years ago
Sherean;

I've had the GE Induction Range for about 6 weeks. Switched over from a Sears Smooth top range, with which I despised greatly.

I grew up cooking with gas. I LOVE LOVE LOVE (did I mention I love this range?) this range. I will be redoing my kitchen this summer, we bought this range early b/c Sears had a fabulous sale in October (I got it for $2159). I also decided against wall ovens as I have a convection micro: that and the range provide plenty of oven space.

I love the responsiveness of the burners (the middle warming hob is radiant, not induction, btw -- not a problem). The Convection oven is large, has worked wonderfully. The warming drawer was fabulous at Christmas -- we had many people over 5 hours and it really worked well at staging the biscuits and meat.

The rangetop is a joy and soooo easy to clean, compared to that #$^%%$# smoothtop that is sitting in my garage. My only complaint thus far is that fingertips show easily on the control panel - but disappear easily with a microfibre cloth. Oh, and the timer has a weenie beep, compared to the ^%$^&^%$%% old smoothtop.

I bought a Circulon Infinite set and a Henckels International Classic Clad. I have been very pleased with both sets.

One word of warning, it took 3 delivery dates to get the range, it was delievered 6 weeks after I bought it. Plan accordingly.

Here's a link where I have 2 posts discussing more about the range. Good luck and Bon Appetit.
Rita

Here is a link that might be useful: more comments on GE Induction
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With my slide-in Eluctrolux induction range, I'm fine using pots ~1" larger (or smaller) diameter than the hob its on -- talking about bottom-flat diameter here, not the (normally used) top of the pan. A 12" canner should be OK on the 10" hob; I'm less sure about a 10.5" stock pot on the 8" hob, although they'll fit side by side together (my cooktop width is 28"). Others here are looser about matching pots to their induction hobs; how picky you need to be may depend some on a particular brand and its sensors, etc. Plan on having Clearance on either side of the front of my slide-in range was a problem, because E'lux didn't say they assumed US style face-frame cabinetry rather than the European style frameless cabinets I have. Although both my oven doors are just a touch wider than 30", the top ~2" part of the range, in line with the corian countertop, is 31.5" wide; this tapers down to the oven door. So, your 7/8" clearance will be fine unless the door/drawers get too close to the bottom of your countertop. [Again, I'm assuming the freestanding model is the same as my slide-in E'lux; it may not be.] In my experience, my range was trickier to install than it should have been: e.g., it's picky about placement of the electric outlet in the back wall, and I needed a (free) service call from the local dealer to level it. It would be great to have someone around who's installed this range before. Given that you may need to order these brands online rather than from a local dealer, you might want to feel especially confident you can return stuff and get installation help, if needed.
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>>>"My name is Marcia btw not that it matters but with the line is the only way it would take it."And here I thought you were "Marc" from Iowa (IA). :>) Another thought on something thing that affect overbrowning, which is oven cycling. When temp drops below a certain point, the baking burner heats up until the temperature overshoots the set point. Then it shuts off until the temp falls low enough, at which point it comes back on again. On my late former stove, a GE Profile dual fuel, the swings were much wider during preheat. That is, the overshoot on the way up to a full preheat was much higher than after full preheating. On the way to a full preheat, the oven thermometers showed me that that the overshoot might be as much as 30F to 50F above and below the set point while the oven was preheating. However, after thirty or so minutes of preheating, the swing really settled down to around 20F or 30F (so, varying around 350F by going down to 340F or 335F and going up to about 360F). For at least the last decade, stoves have been well insulated so that many ovens hold heat pretty well once they have been fully preheated. On the subject of convection, here's a reason to consider trying out convection baking and roasting with your induction rnage. On my late GE Profile range, the temp settings tended to be very stable in a fully preheated oven when running convection. Assuming I had a relatively clean oven, of course. The third oven heating element (the one the rings the fan) helps maintain a set temp which the air flow distributes around the cavity. So, with the oven set to, say, 350F, and convection running, the oven thermometers showed me that a cookie sheet on the middle rack would stay within a few degrees of 350F. On my former GE Profile, I also found that preheating with convection bake took longer than preheating on standard bake, but the temperature was more stable when the pre-heat signal went off. So, you also might try that and see if makes any difference. This post was edited by JWVideo on Wed, Jun 19, 13 at 15:01
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sherean
Original Author
14 years ago
Thanks. I think we're going to go for the GE Profile freestanding. I just am not willing to give up the cabinet space for a wall oven. Rita - I read your other posts and they were very helpful, answering some of my questions about burner size, etc. Cracked up at the comments on your DS eating you out of house and home! We have a 14-month old and are anticipating a future of empty pantries and big grocery bills.

I hope we can find it on sale at Sears, too!
rjr220
14 years ago
Yes, a 14 y/o xy + his friends = empty cupboards and frig.

Last night it was our 16 y/o daughter's turn to make Sunday night dinner (they have to make dinner Sunday night -- one kid one week, the other the next week). She talked her bf into helping her make it on Friday (she's using him!) and put it in the frig. My son invited a friend over for dinner -- I had to make another batch of enchiladas once I realized that another 14 y/o XY would be at the dinner table -- with the 2 boys there wouldn't have been any food left for my DH, DS, and myself! How many are left???? None. Get ready.
eandhl
14 years ago
Just my personal opinion but I prefer a range because I like having my broiler under the hood. No matter what I broil (usually fish) the hood takes care of the odor.
marc_ia
14 years ago
rjr is yours the GE profile? I think I have seen that there is a GE Monogram induction also but I am not sure. Your detailed description sure is helpful for those of us who are trying to decide which induction to get. thanks I guess it kinda comes down to GE, Samsung (crazy induction words written on each hub - why oh why?) or Sears. Those are the only ones that are priced such that I can afford. TOnight I saw a Samsung on sale in GGregg for $1700. That seems good, doesn't it?
stir_fryi SE Mich
14 years ago
I have had my Sears induction slide-in since Thanksgiving and absolutely love it. I think the burner layout on the Kenmore free-standing is strange though, and doesn't look very user friendly.

I haven't heard many negative reviews of any of the induction ranges.
rjr220
14 years ago
Yup, mine is the GE Profile induction. Made homemade pizza w/ the convection oven tonight. Came out soooo pretty. I love my range!

GE Profile Induction Freestanding Range vs. Kitchen Aid induction

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GE Profile Induction Freestanding Range vs. Kitchen Aid induction

Comments (8)

pinch_me

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rjr220

eandhl

marc_ia

stir_fryi SE Mich

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