New induction wall oven in England

rcvt

14 years ago

Well now. This looks delicious. There is very little information so far, but here it is:

Here is a link that might be useful: new induction wall oven

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Comments (5)

cookie08
14 years ago
Wow! The Europeans also have beautiful induction ranges and zoneless induction cooktops.
weissman
14 years ago
It doesn't sound like it broils, though.
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dan1888, You are the second one to recommend this. Do you currently use induction and had you switched from gas? Any particular manufacturers that you like for the induction cooktop and the combi oven and hood? There are so many out there.... Also which wall oven to pair the combi oven with? Thanks so much
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dsgulbas, are you arguing that Wolf is a commercial quality range??? I hope you understand that the Wolf commercial range company is NOT the one you are advocating. The Wolf brand name was purchased by a refrigeration company that has never produced a commercial range. The original Wolf stove company operates out of California and produces commercial stoves but has no relationship whatsoever to SubZero. Here is their website: http://www.wolfequipment.com/Wolf/Products/subcat.aspx?brand=Wolf&cid=1&scid=38 SubZero/Wolf gas stoves are not commercial quality and don't even have open burners, they are very good stoves but first and foremost are prime examples of kitchen jewelery. SubZero/Wolf ranges may be heavy but they are not long lasting. Try to get a Wolf gas range porcelain oven interior fixed after the warranty expires and you'll soon find out they are essentially disposable items. Been there done that. I will never defend Samsung as I've had bad experiences with them too but I don't see Wolf being any more (or even as) reliable than GE, Electrolux, Bosch and a few others that are sold in less exclusive stores.
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While going from cooktop to oven isn't unheard of, it's not a common enough even that I would fret about it. We're with you on ovens. In fact, we're putting in the Bosch swinging door ovens because my wife is short and she has a hard time reaching over a normal oven door. As for single-vs-double. I had a 48" Thermador range two houses ago. I rarely used the second (smaller) oven. However, I moved into a townhouse with double ge ovens (and a ge gas cooktop) and boy I got used to that in a hurry. Yeah, I had to carry a pan to the oven to finish under the broiler or bring the pan of drippings back to the stovetop to make the gravy, but the few extra steps weren't going to kill me. So what we ended up with is the Bosch 688 cooktop and double Bosch ovens.
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Electronic controls for the cook top is not really a big deal. Just avoid the ones that have one set of controls for all the hobs. More specifically you have to choose a hob before you can control it, Those require too much thinking and if you need to do something rapidly those type of controls can be a hindrance. The others that have separate controls are just usually simmer through the max setting. If you can count, you can master the controls in short order. Ovens you typically chose the mode bake or broil for example and set the temp. You don't have to use all that fancy stuff. It is true on some induction units if it becomes overwhelmed with water it will cause a shut down until it is wiped away, however in my experience we are talking about a fair amount of moisture. A small spill over will not shut it down. If the controls are on the cook top this can problematic as well. In this regard knobs are your best bet. As someone else mentioned Gaggenau is a good option. I believe Viking has one, questionable quality and Frigidare has one as well. Make sure whatever you choose is properly ventilated. Components on the control board or fan failure is what kills many units.
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markw
14 years ago
Hmmm. It's pretty but there may be less here than it seems. Induction makes sense on a cooktop/hob, where the idea is you heat the pan up and that in turn heats what's inside. It make less sense in an oven where many things require the air in the oven to be hot. You can't bake in the normal sense with induction - you need heat from all sides, you can't make the top of *anything* brown. Anyway, I'm not sure I can see having an iron muffin pan ;-) My guess is the "induction plate" that's included here is going to be useful only when you're, say, simmering a stew in a cast iron pot. But why not do that on top of an induction cooktop? Or a casserole, as long as you're OK with no heat on the top of it. They probably include some kind of conventional broiler to do the browning but I suspect the result is a very complicated and expensive (if pretty) oven. Finally, I think it's ironic that they talk about supposed energy savings and the photo shows the fancy new "induction oven" in a kitchen with a gas cooktop!
User
14 years ago
This might be the dumbest idea for a product on which to turn a profit, I've seen since those folks that came up with the oven I could control with my telephone or computer.

It's major selling point is it's green and energy efficient. Not sure about you guys , but my oven barely makes a dent in my utility bill.

If the wonks will come up with a reasonable priced and non invasive air conditioner system or a fridges that runs on pennies a year, then I'll get excited.
lee676
14 years ago
> "It doesn't sound like it broils, though"

> "you can't make the top of *anything* brown"

It *does* broil - From the press release: "The oven also incorporates a fanned oven, top heat and dual zone grill". "Grill" is British for "broiler". That's what the "top heat" is referring to, which appears to be split into two sections so you can turn on only one side to save power for broiling smaller portions. The term "convection" seems rare in British usage as well, usually they're called "fan ovens" or some such.

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New induction wall oven in England

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