Induction vs gas cooktop
jessica13
13 years ago
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13 years agojessica13
13 years agoRelated Discussions
Miele gas cooktop vs wolf gas cooktop
Comments (4)This thread is ten years old already. I’ll go ahead and comment for the benefit of others who may still need the insight. I can comment knowledgeably on a Wolf gas cooktop. But I’ve only had a Miele electric induction cooktop. Customer service-wise HANDS DOWN Wolf wins. Miele is notoriously lacking in this regard. Call Miele, you get an uniformed agent answering at an offshore call center. Call Wolf, you get a person in Wisconsin—where the unit is MADE. As for help with any malfunctions, I’ve had my Wolf for less than a year, so it‘s hard to say. It‘s been working beautifully. In my research Wolf’s largest burner had the most BTUs of any among its competitors, yet it also allows for gentle simmering. In fact, one half of the dial is dedicated to simmering. My Miele was plagued with issues. Of the four Miele appliances purchased for my last home, I had consistent issues with two. I can only assume Miele dependability is a toss-up. Wolf 3 burner gas cooktop...See More36" Induction cooktop questions - Wolf vs. Bosch w/FlexInduction
Comments (40)@aspen75, I have that same griddle that I use on mine. I understand and experience what you are saying and it is a bit of a disappointment. However, it has never hindered my cooking abilities on it. I mainly use my griddle for fish, shrimp, or pancakes (DH sometimes uses it for squash and zucchini) and because the heat ends up dispersing throughout the griddle, I never have issues with the food I cook. Sometimes I might have to move my fish or shrimp around as it cooks, but it still cooks. I'm still very pleased with my Wolf and so glad I went with it over gas, which we had before and which definitely had far worse hotspots. I have not tried a cast iron griddle on mine because I like the ease of cleaning the one I do have. Plus, I have a Blackstone on my patio just off my kitchen and I use it a ton in the spring, summer, and fall when I truly need a griddle ;)...See MoreThermador vs Miele vs. Wolf
Comments (45)I apologize if this is in the wrong thread as this may be my first houzz thread post. Mostly a silent observer but I'm in need of some advice. We're starting a kitchen remodel in July and I've been agonizing over the stove/fridge. First things first, I'm not dead set on matching all of the appliances. I'm a firm believe in best of breed and as some others have posted above means buying different things from different companies. Here's what were planning on installing in the new kitchen: 48 inch stove with dual ovens, we're not splitting the ovens and range top. A 36 inch fridge, was thinking built in but if there are other options to consider I'm game. A dishwasher and perhaps a drawer microwave. I've been waning a Blue Star stove for the longest time but I've now read enough threads here to make me question that. Are they truly that problematic? Between tales of the convection fan turning off when the gas is going in the oven to the horrible customer service, is that really the experience people have had? They look beautiful. I'm more of a no-frills kind of guy and believe that simpler is better and lasts longer. I have a friend with a 20 year old blue start hat has had exactly two things break on it in 20 years: an igniter and a rack clip. That's it. Has the company gone down hill? What attracted me to the blue star was the insane BTU and configuration of using a griddle/grill on any of the burners. The circular grates for a wok are also attractive in my head and purely functional. However the reviews and one appliance store salesman have made me question wether this is a good investment. Originally we had been planning on a built in fridge from BS and the Platinum 48" Stove. So now that I've been reading a bunch more I'm wondering if perhaps I shouldn't consider WOLF or Miele. Between the two which would you choose? Thermador is a contender but Miele seems to have some nice features. As I said I prefer no frills, but it seems that outside of the BlueStar most of the other brands incorporate a bunch of new features and technologies. Before you ask, we do all kinds of cooking. My wife bakes and I do everything sous vide cooking in a circulator bath to low and slow braising, high heat searing of animal proteins, pretty much everything. I always figured that at this level and this price point most of these unites would be fairly bullet proof and last for a good long time. I hadn't really thought about the customer service aspect of purchasing something so pricey but it occurs to me now that perhaps I should. Are there any brands besides Thermador, Miele, Wolf and Blue Star to consider that deliver similar performance or are in that same class? Someone suggested Heston but I wasn't thrilled with what i saw or read about them. Thank you in advance for your thoughts. Cheers....See MoreDebating between induction and gas. And which induction cooktop.
Comments (119)Happy Friday! Let's BURN some time :) If I were the person who created this post, I'd be like... why on earth are these guys still arguing after 2 years? LOL. The logic is very simple: Not everyone has a gigantic backup generator. When the law prohibits gas, gas availability becomes a value-added feature of a house. 60% of US electricity is generated from coal (20%) and natural gas (40%) Woah wait... did I say natural gas is the top energy source of electricity?? Yes, that's the case for the US. So burning gas at 40% efficiency at the power plant to get electricity and then getting 90% efficiency at the induction doesn't seem to save anything. The math shows it's even less efficient than burning gas directly for heating (cooking). For me, I was stuck with electric for 20 years before switching back to gas, and I never regret about it. Everyone's cooking method is different. Carbon/stainless steel pans need to be preheated HOT and seasoned every time so they become nonstick. It's not the kind of seasoning that's done in the oven. BTW, some people just refuse to use nonstick pans coated with "forever chemicals" that flakes into the food and release toxic chemicals at high temperature. No one should install an under-sized ventilation system that doesn't match the stove, regardless of what stove to use. If the ventilation system can suck up the smoke, it can suck up the CO2 as well. For people with compromised respiration system, sure they should pay extra attention. But for the rest, we are just cooking food, not meth. Okay, I've said enough, and I should retire from this. I have better things to do. People who read this have my warnings. For people who disagree, enjoy your electric stove. Before I go, I highly recommend this for people who do stir fry or need to heat up a big pot of liquid. It can do both on the big burner. https://www.youtube.com/watch?v=-DRGUiVWsqs...See Moreeandhl
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