If you go with induction, and I very strongly recommend it, make sure you account for the proper electrical supply. For instance, my Thermador required a dedicated 50 amp breaker and line.

Yes, you can use a cast iron griddle across two hobs but the part in the middle will not get hot.

Wait for Wolf's induction cooktop, it is supposed to have a griddle.

Just spoke to smeone at our local Wolf showroom - sadly, no griddle :-(

Sure he wasn't talking about their existing 15" induction unit? No griddle there for sure. Wolf is supposed to be coming out with a full size induction cooktop in the fall/winter, but this is the first I have heard of a griddle option.

IÂm new to the party so forgive my ignoranceÂ

IÂm wondering why some of the induction cooktops donÂt have a bridge element like some of the electrics do? Seems like such a great featureÂ

We love our Thermador. No disadvantages whatsoever, and we're long-time gas cookers. Faster than anything we've ever used, and just as responsive. Re: bridging hobs, I've found that with high quality cookware (Demeyere came with the Thermador) heat is distributed quite well across the pan, even if you don't have the pan centered. So, maybe (and I haven't tried this) with a VERY high quality griddle pan you MIGHT be able to finesse it across two hobs and the pan will take care of heat distribution. Worth a try, at any rate.

I use a skillet for many of the things you probably use a griddle for - easy as I'm only cooking for two. I plan to get a 14" or 15" round saute pan, i.e. one with straight sides as opposed to curved, so I'll have access to that much bottom surface. Come to think of it, some manufacturers make round griddles also, though I don't know how large.

Somewhere I read that one can use a pan 2" larger than the burner and get satisfactory results. If I get a chance, I'll play around with this and let you know.

Cast iron is supposed to be the best cookware for induction, so perhaps a cast iron griddle that was slowly preheated on all areas would hold its heat well enough.

I found a 14-inch pizza pan that is supposed to be able to double as a griddle. There's a sale on now at Sur La Table. I bought one intending to use it for pizzas and also to try it out as a griddle. (I'm hoping to also use it for some Indian flatbreads.) Haven't tried it yet though since I've only got a small Sunpentown unit until my kitchen is completed.

Mario Batali Persimmon Enameled Cast Iron Pizza Pan
Was: $59.95
Now: $44.49

jayne

Here is a link that might be useful: Mario Batali 14-inch cast iron pizza pan/griddle

Is the need for a griddle such that you are going to base the cooktop you purchase on it?

Have you considered a stand alone griddle? Thermador makes a 24" unit you may be interested in.

I agree with jetguy in that the Demeyere cookware that came with the Thermador induction cooktop is top notch. So much so that I bought more of it. I have never tried to bridge two hobs. A 12" skillet works fine for me.

I have had our unit since November and I have yet to find a con. It's all pro. Once you go induction, you'll ask yourself why you waited so long.

Thank you all for your great comments! I just love this blog. Everyone is SOOOO helpful. I sure wish I had kept an inherited cast iron griddle with a handle from my darling MIL. It would have worked perfectly with induction.

I prefer my major appliances to do more than one thing if possible to get rid of some of those extra freestanding appliances that we all seem to have that take up extra storage space. And then they always seem too hard to get to to even bother using.

I only have 1 more question re: induction cooking. I can see where induction cooks things faster and those things that need a high heat. But really, how well does your induction do with items on low simmer? And in general, how well does it cook things at different temperature ranges?

Induction has the capability to hold whatever temperature you choose, and to do it consistently. You can melt and hold chocolate for hours with no worry of scorching, or keep stock at a low simmer as long as desired. I have the Kenmore, and it has more temperature variations (15) than I've used. I think you would be able to find the perfect temperature for whatever application you needed.

Lindawink put it perfectly. Induction is the fastest, most efficient, and consistent cooktop available, hands down.

It's also the cleanest and safest. Fry something that splatters oil all over the cooktop and simply move the skillet out of the way, wipe the hob with a paper towel and keep on cooking. No fire, no caked on mess, nothing.

I have the hybrid model (two radiant, three induction) and the kitchen thermometer tells the story. When we cook using the radiant burners (we do this as little as possible) the kitchen gets hotter. Cook with induction and there is no change in temp.

Another thing about our units consistency. Not only can you simmer for hours (probably days) without a glitch, but from hob to hob the settings are exacly the same. This is because the induction cooktops use digital logic to control the amount of power to the hobs. It is 100 percent consistent ALWAYS.

Ok, Thanks! you have me convinced to buy the induction cook top. Now I need to convince my DH who thinks gas is the only way to cook things the right way!

Love induction. We have Electrolux with 2 large burners in front. I use the Demeyere Apollo Duo Grill. Just used it yesterday for a large batch of french toast. I was certain I would miss the griddle part of Jennair but this is great, cleans up super. Pricey, but I use it often for stir fry, pancakes and large batches of anything.

I have both gas and induction in my current kitchen (36" range with grill plus a single 3500 Watt induction hob). What the above have said about induction is true (I do have some doubts about bridging with a griddle though). Lodge makes a series of single burner griddles that might be the answer.

However, I have to say I prefer cooking on gas. It is easier to gauge the amount of heat from the size of flame than a digital number, and I find it just more enjoyable. That being said, I cook on induction more in the summer, to keep the heat in the house down. Lastly, gas is going to be more reliable than induction, because it is simpler.

cpovey,

Did you vent your induction hob? I am planning a similar set up to yours: 36 RNB 6 burner on the wall with 15in Thermador induction on the island. I know it would be optimal to vent the induction, but wonder if I could get away without venting it.

fyi...the Wolf bridge element, for use with griddle pans, is on their new electronic cook tops, not their induction models.

I also saw a bridge element on the GE Monogram hybrid. This unit has 4 radiant electric elements and two induction. Two of the radiant elements have a bridge.