INDUCTION wars: Electrolux freestanding or Bosch slide in?

9 years ago

Hi everyone!
We have our induction range choice down to the Electrolux freestanding (I think the slide-in is funny looking) and Bosch Benchmark slide-in. Big price difference, but they both fit in the budget. Oven size is better on the Electrolux. I also think I might prefer the hob arrangement on the E'lux, but I have not been able to see them in person to verify that. Bosch is 10X prettier and would look great in the pared-down Scandinavian style kitchen we are planning.

What would you do?
:-)

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Comments (16)

hvtech42
9 years ago
They both should be excellent choices. If I were making this purchase, I would probably go Elux. I guess I may be kind of biased because I own a slide in Electrolux induction currently. I love it but I haven't had it long enough to comment on reliability.

Bosch Pros:
-Has had a good reputation for cooking products in the past
-Controls up front for easier access
-Meat probe
-More oven modes than Elux including Proof

Bosch Cons:
-Expensive
-Brand new product, unproven reliability wise and not many reviews out there

Electrolux Pros:
-Known for high performance ovens
-Bridge element
-You're getting a lot more for your money

Electrolux Cons:
-Rear controls
-No probe
-Less cooking modes, no proof button

I looked at the Elux manual and I have to say, I was a bit disappointed. The oven felt really stripped down compared to their wall ovens and slide in ranges. It only had the IQ touch controls, not the cool fade out Wave Touch like mine does. It didn't even have a probe and was missing a lot of the modes that are on their higher end ovens (slow cook, proof, etc). Still, no question about it, this is a much better value than Bosch.
Kiwigem
Original Author
9 years ago
Thank you for your thoughtful response! I wonder if there will be more options for slide-in induction in the future? Perhaps I could get the E'lux and plan to sell if/when a slide-in with decisive "it factor" emerges. I have to say, the probe and the proof feature on the Bosch are very compelling, though.
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Thank You warmfridge for getting all those measurements. That helps me tremendously. Aren't you the one who had problems with your electrolux? Did you ever get it fixed? Are you happy with it now? Weedmeister: The oven is smaller because in the freestanding it's listed as 5.7 versus 4.2 in the slide-in. But since cubic feet doesn't always translate to useable space I wasn't sure if the difference matter for normal cooking. I'm glad to hear you're not find a noticeable problem with the space available. So far this is sounding like a better option for me. The electrician said it would only cost about $75 to upgrade the breaker since the wiring is already done. A carpenter friend is trading my husband a couple of hours of work and he says he could handle the countertop issues easily in that timeframe. So now I have to go read the installation manual (thank for that link) and see if there are other potentional problems. Thanks again, Stephanie
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Here's my additional 2 cents worth from having looked pretty hard at both of the GE ranges last fall when I was stove shopping. First, on noise -- are you asking about cooktop noise or noise from the cooling fans for the electronics? If the latter, the reports here are that both the freestanding and slide-in stoves have cooling fans for the electronics but neither has been especially noticable. Some of the earlier Samsung FTQ induction ranges did have a problem with their fans being noisy and running for a long time. (That was supposedly fixed and I ahven't seen any such complaints about on the current NE59x models.) Also, I've seen complaints of noise in some KitchenAid slide-ins after KA/WP upgraded the electronics cooling fans to deal with the spate of board failures during or as a result of oven self-cleaning. Found nothing like that on the GE induction ranges. 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Not sure how much of a problem it is with current touchpads style of controls. A lot of drop-in induction cooktops have them and I haven't seen a lot of reports about failures. so that might not be the problem it used to be. But what I've just said is concern about risk, however, not experienced based predictions. So, at this point, we just do not k now the answer to your question about long term reliability. Some other points. Oven vents: both the slide-in and the freestanding vent the oven in the back of the cooktop. The slide-in has a low "island trim" kind of vent, like the ones the GE Cafe ranges. I was told but was not able to verify) that the low and thin backguard for the Cafe stoves can be used with the induction slide-in if you want something to keep things from rolling off the stove stop behind the stove. Apparently it is possible for things on the stove top to fall into the low oven vent grate. There was a thread here last winter where that happened to somebody with one of these stoves. We explained about CMPFs (flexible projecting grabbers) which he got from the hardware store and retrieved whatever little thing had fallen in there. On the front of the slide-in is another vent which is the exhaust for the control board cooling fans. The parts diagrams can be confusing and make it seem like these might be for the oven. This issue came up last winter and was sorted out (with photos and parts diagrams) somewhere in that long thread that fauguy started on the GE slide in. As far as anybody here has been able to tell, there doesn't seem to be any apparent difference between the freestanding and slide-in as far as oven and stovetop performance go. There is a bit of a difference between them in the usable space on the cooktop with the slide-in being a few inches shallower than the freestanding. This seems counterintuitive, But here's what I figured out in my stove shopping expedition. The usable cooktop surface on the freestanding range is 29 7/8 wide and about 22" deep (from the front of the cooktop to the point on the back where a stockpot would butt up against the backsplash. (This is my recollection of the one I measured in a store about a year ago, so you might want to verify this because my memory may be faulty.) On the slide-in, the cooktop surface is 31,25 inches wide and 19-inches deep. (Got that figure from the GE website in the Q&A). Of course, you know that the slide-in's stove body is actually 29 7/8" wide but the cooktop is designed to overhang the counters to the sides and so is a little wider. The depth of the cooktop glass is 19 inches from the front edge of the oven vent at the back of the stove to the back edge of the control panel framing on the front of the stove. (Yes, I know that both stoves are deeper, but we're talking about the cooking surface, not the entire stove body.) Those front and rear frames limit how pots can overhang to the front or back and thus limit how many big pans you can put on at one time. If you get a 12" frying pan with flaring sides --- and by the way, you do know that the base of those kinds of pans is typically around 9 to 10 inches and that the 12"measurement is the diameter across the top of the pan? --- you might not have any problem with overhang ont he slide-in. The pans may be high enough and flared enough to that they don't hit those frames. But a larger pan with straight sides might not fit, particularly when you have two 12" fry pans on the front burners,. The freestanding gives you a bit more leeway. If you need/want the leeway. THis is the kind of small thing that some folks find important and that others could care less about. This post was edited by JWVideo on Tue, Jul 23, 13 at 21:39
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Might be some confusion in terminology here. As I understand it, a "freestanding" range has a thick riser in the back that has a control panel and contains the oven vent. They are deisigned to go against a wall. Almost all electric freestanding stoves have the oven and burner controls on the backsplash. Gas ranges have the oven controls on the back and the brner controls in the front. A "slide-in" is a style of range with all controls down front and which offers the option of placing it in a kitchen island as well as against a wall or standing alone by itself. For island installations, there will be no backsplash and a very low oven vent at the very back (although some slide-ins dispense with this and use a vent at the front of the oven -- the Frigidaire induction slide-in and the Samsung "Chef" induction slide-ins being examples of that design.) When placed against a wall, there will be an option for a thin vent-riser/backsplash which is what you typically see with so-called "pro-style" ranges and which is why some folks might think of them as free-standing ranges. The cooktop "brim" or overhang on the sides --- not all slide-ins have that. Also, standard countertop heights may still leave a gap under the edges of the cooktop overhang.) Slide-ins do not have the overhang, examples being GE's "Cafe" line and all of the so-called pro-style ranges. As for moving a range, a very tight cut-out can make that problem. With a standard cut-out, the weight may or may not be a big problem. Depends on the floor surface and what is on the base of the feet of the stove. Silicon/plastic floor glides can make moving the stove pretty easy. I have a 300-something pound pro-style range --- about the same as the Miele induction range, IIRC, and more than the Bosch and Electrolux slide-ins. It sits on a smooth laminate floor. WIth the stock feet, I can slide the beast in and out all by myself without any trouble. (Never even needed the furniture glides I bought for it.) I have no first hand experience with the Miele but I'm guessing that it either has wide and easily sliding feet or at least feet that can use stick-on glides. Might be worth checking on that floor model you are looking at. In your case, you might want to measure the cut-out width again. The carpenter/cabinet maker's rule of thumb for countertop cut-outs is 30 1/8" (a/k/a 30.125" or 76.2 cm). The standard width for a nominally 30" range is 29 7/8 (29.875") although a few models (particularly pro-style ranges) are 30" wide. IIRC, your range --- I'm guessing it is the the Electrolux EW30IS65JS which I considered getting three years ago --- spec'd a 30" width. That is why I am suggesting measuring the cut-out width again. Anyway, as you might guess from what I wrote above, I just live with the gap the same as I did with the predecessor freestanding ranges. There is no getting round having to slide out the range every once in a while to get anything sticks in the gap or dribbles on the sides of the range. That said, like Fori, the gap is not very wide and there is not a whole lot that falls down there. For me, "every once in a while" is a couple of times a year.
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cindallas
9 years ago
Miele is reportable coming out with a 30" Induction RANGE (6000 series)very soon. Probably by September or so I was told by a Miele representative giving a cooking demonstration in Dallas a couple of weeks ago. They are also reportable debuting a 36" dual fuel range and a 48" dual fuel dual oven RANGE as well. Miele is notorious for not having info out on their website until it is stocked and available for sale. So not even sure when in Sept or if that could be pushed back. The Dallas Miele showroom was told to expect the 48" dual fuel range at the end of July, but it was pushed back to "September". I was going to take a class on the new 6000 series wall ovens and that was supposed to be there for that last week.

I'm on the fence about ovens vs ranges vs gas vs induction myself so I've had my ears to the ground on several fronts.

Of course when it DOES come out, you will be in the same position of a new product with no reviews of real experience and of course it will be expected to be as expensive as the new 6000 series is. So the info that hvtech42 gave you sounds like good information.

Sometimes I've noticed too that the ovens in ranges have less bells and whistles in the range version vs the wall oven of the same manufacturer. You might have already dismissed the idea of separate cooktop and and an under the cooktop placement of a wall oven, but it might get you more of the functions you want. Looks and budget will be another matter. Might not be the look you want and will be more expensive.

Your Scandanavian style kitchen sounds intriguing. I like that look and its a very easy and relaxed lines with some nice details. Look forward to hearing more about your project.
Kiwigem
Original Author
9 years ago
cindallas- thank you for that! We aren't in a huge hurry as the downstairs is only being framed out. For now as long as we know where everything is going to go, we re in good shape. I will keep my eye our for that Miele!

Originally I thought I would do a separate oven and cooktop, but I hear it isn't a good idea to stack a wall oven under an induction cooktop (heat from the oven causing electronics to wear out faster) ...of course it begs the question of whether the engineering of an induction range is enough to prevent the same problem! I would have to put the ovens in the island to separate them completely. Maybe I should consider it...
hvtech42
9 years ago
Kiwigem:

Have you checked out the GE and Electrolux slide in ranges? I think they are more expensive than the Bosch though.
Kiwigem
Original Author
9 years ago
hvtech, thank you for the suggestion! I have seen them, but to my eye the projecting front is kind of funny looking, so no reason for me to spend the extra cash. I haven't seen them IRL, though, only pictures, so who knows... Did I just see that the E'lux slide in is a true double oven? That could get me to look past the stick-out part!

This post was edited by Kiwigem on Tue, Aug 5, 14 at 17:50
iain64
9 years ago
If it's like my previous-generation E'lux freestanding, then the second oven is rather small, and lacks convection. It's still good for baking potatoes, or perhaps you could cook a pie in it. I haven't used it much.

I am still trying to get mine repaired. The cooktop is not working, even after replacing some very expensive control boards. (It looks to me as if the boards were designed in a way that makes repairs expensive: a failing component on one board, which lacks a fuse, causes another board's "fuse" to blow; I put fuse in quotes because it's really just a trace on the circuit board, which means that when it blows you have to replace the whole board.)

Anyway, I'd recommend getting an extended warranty.
hvtech42
9 years ago
Whenever possible you should order from RepairClinic or AppliancePartsPros when DIY repairing. They let you return parts including boards up to a year after buying no questions asked, even after installing them in an appliance. If my Elux breaks I will definitely repair myself to keep costs down. Boards are not hard to change. The 2nd oven is no bigger than a warming drawer, the only difference is it can go up to 450 degrees. I haven't had the occasion to use it yet since I also have a separate walloven but I could definitely see it coming in handy. Like the Bosch slide in it has probe, proof, and other modes such as slow cook.

To be honest Kiwigem I kind of hope you buy the Bosch so we can get some more feedback on it :)

This post was edited by hvtech42 on Thu, Aug 7, 14 at 20:53
Kiwigem
Original Author
9 years ago
hvtech- LOL! Ok, I'll tell the spouse I'm going with the more expensive range "for the greater good." Yeah, that's the ticket....
iain64
9 years ago
hvtech - good advice. I did order my boards from appliancepartpros.com (a new generator board, and a new filter board), but it still came to almost $800. It was easy to replace them, and the cooktop worked for a few hours, but then I started getting an E15 error code. E15 is not listed in the service sheet that came with the range, but poking around on the web I decided to try replacing another board. That didn't solve the problem, so I took it out, but unfortunately damaged it in the process so I can't return it.

Anyway, I have a repair person scheduled to come on Monday. I'm hopeful that he or she will be able to solve the problem, but it's still a bundle of money any way you look at it.
hvtech42
9 years ago
lain64 what is your model number? I downloaded a tech sheet for EW30IF60IS and it lists F15 as a "Signal loss between oven relay board & EOC."

Here is a link that might be useful: EW30IF60IS Tech Sheet
iain64
9 years ago
Hvtech, thanks for the info, but the error code is actually E15, not F15. The service guy told me that that could mean replacing one of two boards (or potentially both, I suppose). I had already tried replacing one, so he ordered the other one. There's another $400 up in smoke!

At least he seemed pretty confident that that would fix the problem. And he seemed to know what he was doing.
mcmummy
9 years ago
Any more feed back on the electrolux slide in induction range EW30IS65JS?
Thanks!
mountaineergirl
9 years ago
Hvtech - my freestanding E-lux induction range has a probe. And TONS of features so I'm not sure what you were disappointed with. ?? Or did I misunderstand?

I have had no problems with my range. It's over 2 years old
hvtech42
9 years ago
Hvtech - my freestanding E-lux induction range has a probe. And TONS of features so I'm not sure what you were disappointed with. ?? Or did I misunderstand?

You probably have the Wave Touch freestanding which has been discontinued for a while now. The only induction freestanding they have now is the IQ Touch which is missing the features I listed.
di77ce
9 years ago
I have been looking at induction ranges too. For me, it is between the the GE Profile and the Bosch Benchmark. I started looking at the Electrolux because of this thread, but saw some awful reviews on Amazon. This is in stark contrast to the reviews on AJ Madison. Not sure who to believe...

INDUCTION wars: Electrolux freestanding or Bosch slide in?

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INDUCTION wars: Electrolux freestanding or Bosch slide in?

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