skip to main content

Miele Induction Cooktop...? for owners

15 years ago

I know that this cooktop is out, but I haven't been able to find one to see in person yet. My concern is with the large burner in the middle. It looks AWFULLY close to the controls, which appear to be located just below. My worry is that if I put a big pot or pan on this burner, (ie, 12-14 inches), it might hang over enough to interfere with the controls. I know that if the controls are covered the unit will shut down (I read the manual online). Could someone who owns and uses this cooktop please comment? What's the biggest pan you could put on this burner without having a problem?

Also, have you found that the unit is powerful enough to do a good job on stir fry and searing? I'm currently cooking on an underpowered electric flattop, and I've always felt limited in trying new cooking techniques because of this. I'm looking for more power this time around. I really want to make the right choice here, because we're not going to be replacing it anytime soon, and I've lived with this horrid Jennair ceramic top for 12 years. I like a LOT of things about induction, but I really want to be sure that it has adequate power to do anything I want it to do, given that I have induction capable cookware.

I really would appreciate the opinions of anyone who has had a chance to use this cooktop, or at least has seen it in person.

Thank you very much for any insight!

Cj

Sort by:Oldest

Comments (6)

amirm
15 years ago
No direct answers to your questions. However, I did play wiht a wok on another induction unit. On the postive front, it heated it up like the was no tomorrow. The water that was in there boiled very fast even though the surface area of the wok was rather small.

On the other hand, anything 1 inch above the bottom was cool to touch. This got us worried as it meant that most of the cooking got done on the very buttom of the wok. So in our kitchen, we are getting a dedicated work induction hub. This allows the wok to go under the top surface and be surrounded by the induction coil. The handle and top of the wok will still be cool which is fine. But cooking surface extends above the bottom.

As for large hub being in the center, I am not a fan of that design. We cook on the left front burner and want that to be most powerful so that we can cook on it most of the time, and see what is there. That location also makes it more optimal to stir than reaching further back.
canuck99
15 years ago
I think most woks are 4.5 to 5.5 inch on the flat bottom. A good quality wok design with a flat bottom will heat a fair distance up the sides.
Related Discussions
Seeking Miele Induction Cooktop Owner advice
Q
Comments (4)
There is some info here - http://ths.gardenweb.com/forums/load/kitchbath/msg0319361518071.html Also might see some other opinions in houzz. Sounds like need a really good fabricator to make it work. We were thinking the same but decided against it although we'll be getting a Bosch induction cooktop and I'm not even sure if the edges are such that you could flush mounted it even if we wanted to (ie rounded).
...See More
36' Gaggenau or Miele Induction Cooktop?
Q
Comments (34)
In Austrailia warenty was only 1 year bought 2013 just under 12,000 AUD dollars it never works latest quote to reapair 1600 dollars , over the past year I spent 3160 on diferent reapairs down time nearly 7 months ( lucky I had my $200 plug in fryer ) I'm going to throw my gaggenau cooktop it in the trash & buy a new cook top defenetly not gaggenau . I do have the oven & the steamer they do look good , but for a functioning kichen , a kichen that prepares meals for a family gaggenau is not the product no matter how healthy one is one still what's its products to work
...See More
induction cooktop owners - some questions..
Q
Comments (15)
I LOVE INDUCTION! I have used both cast iron (Lodge, Le Creuset) and magnetic stainless (All-Clad). After extensive use, I can confidently say that cast iron works much better on induction. Whether it's due to just the thermal mass or the larger mass of magnetic material, I have never needed to go above setting 11. My cooktop goes to 15 plus boost. On the stainless, I need to go to 13-15 to get a good sear, not so with the cast iron. My All-Clad 8-qt stock pot seems to confuse the pan overheat sensor on the cooktop. After about 5 minutes, the cooktop thinks the pot has gotten too hot (over 450 degrees) and starts to limit the power. Very annoying when all I'm trying to do is boil water. This doesn't happen with my Le Creuset or Lodge cast iron, or even the other All-Clad pieces. I think there is something about this particular pot that causes problems. It happens on both sides of the cooktop, which have completely different sensors and are independent of each other. If you get induction, do yourself a favor and get a nice set of pre-seasoned cast iron cookware. You will love the results!
...See More
Thermador Freedom induction cooktop or Miele connected induction?
Q
Comments (14)
I have had the Thermador cook top a little over a year and I think I've had about 25% down time. When it works, this cook top is great but the combination of untrained service people and really bad service policies at Thermador work to make this unit unusable unless you hardly cook at all. The unit has 36 little Hobbs under the glass, a mother board and 4 other boards to make it all work. The 36 Hobbs are very stable and haven't caused any problems. So there's only 5 parts that can go down. Sounds simple, no? Think again. Thermador has not done anything to train their techs on this stove top. So when the computer on the unit puts out an error code a tech may not even recognize what the computer is trying to say. I've had to look over the shoulder of some of these dummies to point out the error code the unit puts out. When you finally figure out which of the 4 support boards needs replacing you find that the replacement parts are not available and have to be back ordered. This is a matter of weeks, not days. Lastly, the telephone support from Thermador is no picnic either. It's basically a call center staffed with people having only the ability to take messages and pass them to a non-responsive 2nd level. Presently, my unit has been down since early December 2015. It's now January 6. Thermador has decided to replace my unit. As mentioned in previous posts, getting your cook top replaced is a nightmare in itself. I had to do that in my 1st month of ownership. There's a mysterious 'AR department' that is accountable to no one that outsources the replacement activity to a 3rd party. That process can take months. In California there's a lemon law that applies to appliances as well as cars. I think that is my next step.
...See More
amirm
15 years ago
"A good quality wok design with a flat bottom will heat a fair distance up the sides."

That would only happen if you left it there for a while which is the advice we got from someone. You leave the thing on at lower temp for a while, then turn it up when you need it. But to me, part of the appeal of induction is to go fast :). And when we went fast, it was amazing how cold the wok was just one or so inches above the bottom.
canuck99
15 years ago
What was the max power level and wht make of wok did you have? A simple steel wok? Steel is not a very good conductor of heat. An Aluminum or copper core like a Demyere wok would be helpful.
amirm
15 years ago
It was not ours. It was in the store. And the brand was Diva. We used the largest center hob on the 5-hob unit.

Yes, it was a steel wok. I am aware of Demyere wok. And their cost :). Sadly, none was available to test with at any induction appliance store we went to. And I like the option of using a seasoned steel wok.

In general, shopping for induction is pretty lousy. Not one person could answer how a wok really performs on these units.

One more thing. Using a wok directly on glass surface doesn't appeal to me. Hard to imagine aggresively stirring stuff that way. Another reason we are getting a dedicated wok induction. The wok sits there much more securely. And the feedback from a member on this forum has been very positive on it and sealed the decision for us.
whyno
15 years ago
Diva has a stand alone induction wok that is phenominal.

Cheers

Related Stories

KITCHEN APPLIANCES Find the Right Cooktop for Your Kitchen

By KitchenLab Interiors

For a kitchen setup with sizzle, deciding between gas and electric is only the first hurdle. This guide can help

KITCHEN APPLIANCES Find the Right Oven Arrangement for Your Kitchen

By KitchenLab Interiors

Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down

TASTEMAKERS Pro Chefs Dish on Kitchens: Michael Symon Shares His Tastes

By KitchenLab Interiors

What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here

KITCHEN DESIGN Pro Chefs Dish on Kitchens: Paul Kahan Shows His Urban Sanctuary

By KitchenLab Interiors

Peek inside Kahan's newly redone home kitchen and learn what he considers most important for a cooking space

KITCHEN DESIGN How to Find the Right Range for Your Kitchen

By KitchenLab Interiors

Range style is mostly a matter of personal taste. This full course of possibilities can help you find the right appliance to match yours

KITCHEN DESIGN 9 Popular Stovetop Options — Plus Tips for Choosing the Right One

By The Sky is the Limit Design

Pick a stovetop that fits your lifestyle and your kitchen style with this mini guide that covers all the basics

HOME TECH Houzz Tour: A Gin Distillery Turned Bachelor Pad

By Natalie Wain

A renovation converts a dated North London apartment into a sleek, contemporary home for work, rest and play

KITCHEN DESIGN Kitchen of the Week: A Fresh Look for a Georgian Country Kitchen

Whitewash and understatement help turn the kitchen in this period home from a tricky-shaped room into a stylishly unified space

KITCHEN DESIGN How to Choose the Right Hood Fan for Your Kitchen

By The Sky is the Limit Design

Keep your kitchen clean and your home's air fresh by understanding all the options for ventilating via a hood fan

KITCHEN APPLIANCES Love to Cook? You Need a Fan. Find the Right Kind for You

By The Sky is the Limit Design

Don't send budget dollars up in smoke when you need new kitchen ventilation. Here are 9 top types to consider

Sponsored

Dave Fox Design Build Remodelers

49 Reviews

Columbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!

More Discussions

Stove exhaust vent moving and closing an old one

15

Induction stove

11

What brackets/tracks/hardware for panel tambour appliance garage

2

New 36" Gas range. Took a chance and love it

0

French door wall oven

0