We have a De Dietrich and can get 4 QUARTS of water to boil in under 15 minutes.

Induction is clean and fast. We will never go back to gas. You do need 50A service though which can be expensive to run if you don't already have it.

I have one but it's not yet installed - probably in a couple of weeks. I believe I read somewhere that the Viking needs 50 to 60 amps. I had a 40amp so that had to be increased. I ended up having to have a new panel installed because my panel was full. Once that was done it cost an additional $180 to run the line and install the cooktop. I think for my area that's a pretty good price considering the line had to be run through the attic and through a lot of wall and cabinet. I have another quote for $250 for the same thing. Of course the new panel cost much more - that's a lot of work to install!! It was worth it because I was having overload with too many things on just a few breakers. Now I can have just about all of my appliances on separate breakers, if I want. I was told I would have to upgrade to 200amps because of the cooktop and Advantium, but, that wasn't necessary, so I saved some there.

On another note, be sure you have the clearance required by VIK. I'm not sure what will happen if you don't, but I've heard that the it will shut down because it is overheated. I'm a little nervous about my space but I've been told I have plenty of room. I've had three pros measure, and I've measured myself - it looks good. I guess I'm just a little gun-shy because of all the talk about the clearance requirements. Hopefully all will work out with that. Also, if you ever need any warranty work, too tight of a space may negate the warranty.

I can't wait to wake up my cooktop. Right now it's sleeping in the corner, waiting for granite installation. If you get yours installed soon, pass on details.

Thanks, and happy cooking!!

gng

I have looked at many induction units (final decision not made) and I have not seen anything that justifies the price Viking is charging. Also don't like the knobs (I want a totally smooth surface) but that is just personal preference. Feature for feature, though, I'm just not seeing the $4000 price.

Heck, you could buy 2 GE 36" Monogram induction units for $1,784 each. And it is more powerful than the Viking or just about any other unit---somewhat comparable to the De Dietrich DTI 309x, except the DD unit has separate timers for each burner. The GE just has one timer. As I never cooked with a timer previously I view it as being fairly unimportant. I like the Monogram in black because unlike the Profile it doesn't have stainless trim. I have it placed seemlessly in my island granite countertop. No crud to get caught in the stainless trim, no scratches, and no stains. And it has that big 3,700 watt burner in the center, just where it belongs.

GE used to make induction units years ago, so they are hardly entering the market with no experience, unlike many other so-called manufacturers that have re-badged units from the three major European suppliers.

And if I can get the 36" Monogram at $1,784 at two different places, I am sure the 30" model is even cheaper.

For over a thousand dollars less than many other units anyone should be able to put in 12" deep drawers underneath or preferably to cabinet doors and still pocket considerable change.

Greg

Greg, where are you getting the $1,784 price? That seems to be the price of the 30 inch unit, not the 36 inch. Please post your sources for the masses.

Keep in mind too, 100 watts difference in one hob should not convince someone to purchase a lower quality appliance; thats the power of a regular household light bulb! Components, design, how the unit actually works, features, reliability, and safety should come into play somewhere.

GE did in fact try to market an induction cooktop in the early 80's but sales were so bad they pulled them and stayed out of the market for 27 years.

To compare a GE to Viking or any other high end appliance would be like comparing a KIA to a BMW.

I just selected the 36" GE Profile induction cooktop and it is available with or without the stainless steel trim around the edge. I am getting the option withOUT the trim so that it's easier to clean. Also, my price (from a local builder supply company) was $19-something. I don't have the number in front of me but it was under $2000.
try_hard
..

oooo-another posting with a car analogy. I am so uncomfortable with that! Kias will get you from A to B, just as well as a BMW. Myself, personally, would rather go with a Honda or Toyota. Middle of the road priced vehicles with excellent performance and reliabilty records. Plus, I don't have to hold my breath that when I do have to take it in for servicing it won't cost me an arm and a leg for replacement parts. A friend of ours is non to happy every time his wife has to take her BMW in for a simple oil change.
Given the performance capabilities of the GE M's gas cooktops and wall ovens at least, I think it is more that fair to compare them to higher priced products.

The price of the VIK IS CRAZY as well as a few others. I ended up with the hybrid because of this. I do like the knobs but I worry somewhat that I would have like the smoothtops also. Guess I'll just have to live with that decision - it's done (as I close my eyes thinking it will be OK either way :)...) Trying to decide was just becoming too complex. BUT, I did see the GE induction at HD the other day. It's a pretty looking thing! The price here in MD was around $2400ish. Now that I think about it though, cant't remember if it was the 36" - sorry, just anxious to post the price for you. I'll check and post if I can find out quickly.

The fact that the public was ignorant about induction cooking many years ago--and still largely is--hardly makes a negative statement about GE's quality of the product. It was a product too far ahead of its time to be sold to the public who still hardly know how an induction cooktop works, nevermind are even aware of them.

GE knows far more about induction cooking then Viking is likely to ever know. Luxine makes the induction burners for Viking.

Viking charges high prices for the Viking name. You think Viking and Wolf knew squat about induction until recently?Viking got hand-holding from Luxine and Wolf gets most critical parts and hand-holding from Fagor/Brandt? And Fagor Brandts top of the line De Dietrich DTI 309x can be bought in the USA from Blue Ridge Salon for $2,300. The likely inferior Wolf will cost at least $1,000 more for less know how and feature sets.

Do you think Viking refrigerators and Sub-Zero's operate better and are less repair prone then most GE's and even LG's? Not by a long shot. I can understand Viking's excuse--they don't make refrigerators (they just rebage them), but I am flummoxed by Sub Zero's poor repair record as they actually build refrigerators. Probably just poor quality control. And yes, you will find plenty of people happy with their Sub-Zero's, but when Consumer Reports took a huge poll 26% of the people said they had problems with theirs. And this includes the many people that don't buy a Sub Zero with a through the door ice machine.

By the way, go to Buy-Appliances.com and you will get a price of $1,784 for a 36" Monogram. There are a couple of other companies that sell it between $1,784 and $1,900.

And I was able to get a 5 year warranty on it for $199. Try that with a Viking.

Good general advice is to stick with companies that have been manufacturing their own products for years. There were many happy GE induction cooktop owners over 20 years ago, but they had two problems. The buying public were totally unfamiliar with induction cooking back then and the microchip industry was still in its infancy and was having problems supplying GE with the more advanced chips it required. I just read this in a New York Times article from 1998.

My co-first choice for induction cooktops is the the De Dietrich DTI 309x. It has timers on all burners (for those that think it important) and Fagor/Brandt always gives DD their latest technology first. Even though there are Fagor and Brandt units. The two negatives for me were lack of UL approval (as it is made for the electric grid in Europe), the stainless frame (as I wanted a seamless connection with my granite coutertop for a better look, easier cleaning, no crud accumulating on the frame, and no scratches/stains, or dings appearing on the stainless frame). Other than that I am sure it is a superior unit to most anything out there.
The much higher priced Windcrest (also Fagor/Brandt) looks like a nice well configured and powerful unit.

Now that Thermador and Gaggenau is owned by Bosch/Siemens they are able to pool their best resources and knowledge. As Bosch's reputation for making very high quality dishwashers for many years, both Thermador and Gaggenau use the guts and performance of the Bosch dishwashers. They just add their own flairs and certain minor changes.

I admit I went against some rules in buying the Thermador Freedom line of a 24" freezer and the 30" refrigerator. I just believe they are so beautiful they belong in the Museum of Modern Art, plus they have a few interesting additions to them than the Bosch line has. But again I found a source with great pricing--I bought the T24IF70PSS 24" freezer for $3,100 and the T30IR70PSS 30" refrigerator for $3,850. For less than $7,000 I get 54 inches of refrigerator/freezer. Admittedly, I didn't get the freezer with the on the door ice making machine because of 4 reasons: It ruins the beautiful lines of the freezer, 2) on every freezer made they are the main causes of repair and most through the door icemakers take a year to fill up enough ice in my big glass, 3)they take up considerable room inside the freezer and I love the big open tub inside the the Freedom freezer that holds a ton of ice. 4) Even with my old Amana through the door icemaker which worked perfectly for 11 years, I almost always opened the freezer and ran my glass through the ice tub to fill it up.

If I had company and had to fill 8 glasses with ice I could beat the fastest outdoor icemaker in 1/4 to 1/3 of the time.

Now I think both Viking and Thermador make very good in-wall ovens--but they should at the prices they charge and the fact that they actually have been building them for years.

Sorry for the long rant.

Greg

I have GE appliances inside and Viking outside. I've never had a GE repair in my life and have owned GE appliances since 1985. My Viking outdoor fridge broke after 6 months and it took over a month to get the part in. We were on the phone constantly.

I've been looking at 36" induction cooktops for my island. I want a smooth top with no knobs and no stainless rim. I'm probably about a year away from the project, but I start researching early. I liked the Thermador, but they just added a rim. I'm not sure if it's available without it.

Here in Canada, I found pricing for the Windcrest and De Dietrich (30" models) to be virtually the same. I opted for Windcrest because I like the frameless look.

We've been using it for a few days now, and I am super impressed. So glad we got the induction. It truly is amazing technology.

The temp control is better than gas and I cannot believe how fast water boils. I put on the pot for oatmeal and by the time I go to the cupboard to get the oats and come back to the cooktop the water is boiling. And it responds INSTANTLY when you lower the temp.

I just love it!

Where were going to get a De Dietrich in Canada? I live in Canada and the best one on paper could be a Miele 36" but where do you get one for a reasonable price?

I have had the Viking 36", 6 burner induction cooktop for a year now. It is wonderful, not one problem to date.

Now loves2cook4six said she can boil 4 quarts of water in under 15 minutes on her Dietrich. Well, I would certainly hope so. My old coil electric could do it in a shorter period of time than that.

I would estimate my Viking would boil it in around 3 minutes or less.

The viking is expensive though. But all the burners work independently, so you never share power. If you want fast, you have power to spare, if you want simmer, you have that too, in fact I can simmer much better with this unit than any other I have had in my life.

The unit looks sharp, it is a snap to clean, including the knobs.

I am satisfied and then some.

Well I just love how some people spout off about this model does this and that for a price.
I've owned the VICU36" Viking top model paid $4000 for it 2 years ago and wouldn't change for a second.I also bought the Miele double oven for $3600 and a Subzero 650 for $3800
now at that time it was a lot of money but now it's pocket change.The features and performance are second to none.

Considering that in 1999 I purchased a top gas range for $10,000 & had nothing but problems the Viking,Miele and SubZero are problem free and performance wise are top notch
I learned my lesson.You get what you pay for if you do your homework and shop around for a deal you are miles ahead.
I recommend these Manufacture's without hesitation if it's in your budget.

gneegirl or garycook, how many power levels does the viking have? The induction site says continuous with a question mark and viking doesn't say in the user manual. I was a little concerned when I noticed hi, med and low in the cooking instructions. Surely it's not only three levels. Can you tell me whether it's continuous and if not, about how many levels it has? Any info would really be appreciated as it's getting very close to make your mind up time. Thanks.

I was happy to see that Consumer Reports now has rated induction cooktops. They gave the Electrolux Icon a 96! I've never seen ANY 96 ratings before. I did talk to a dealer who said one advantage over others is that all of the hobs can use high power at once (or something like that- he said some units won't let you operate all hobs at on high at the same time)
Anyway, after years of planning I'll probably go with this. Husband not too happy - he likes the way gas burners "look".

A note on CR tests of Induction. They gave Diva a lower score but if you look up the power rating of the unit they tested, it ranks lower than their other units and that of other brands (2,800 watts). Had they tested the 3 or 5 burner, they would have found it to boil water a lot faster, especially since one is rated at 4,000 watts.

Also, if I am not mistaken, Electrolux is the one with the interface we don't like. You have to select a cooktop, wait a second, then adjust it. On Diva, you have instant adjustment. Please be sure to play with the controls before buying these units. They are very different from each other, and some are more responsive/easier to use. Best controls are seperate for each hob, have a lot of fine graduations/levels, and give you quick access to oft used settings like simmer/full blast.

Hi Cheril127- just saw your question.

My Viking settings range form Hi to Simmer but the knobs move continuously. I'm still working on knowing where is best for my tastes, but so far, I'm best on Medium to Medium Low. I always shift in between though - depending upon what I'm cooking. What I do like is that I can move right up to Hi VERY quickly and it responds.

Hope this helps!

Thanks gneegirl. I checked out vikings website again and in the cooking brochure it referred to infinite levels with the knobs, so I guess that means lots of power levels. I'm not sure what my needs are, it's just that I'm cooking with a portable cooktek apogee right now, so continuous power levels is all I know. Unfortunately, I can't fit cooktek in my kitchen.

amirm, the electrolux was actually one of our other favorites because of the large hob and we like the way it sits above the counter a bit. I remember it having separate controls for each burner (we looked at the 30" model), but what I didn't like is that you had to lightly tap the control to go up or down for each level and it was a bit tricky...if you pressed too hard it wasn't responsive at all. It does have lots of levels in the medium low to medium high range though.

lotsogirls: your salesman misled you a little. electrolux does power share so all burners can't be on the highest setting at the same time (not that you would ever want them to be). If you go to theinductionsite.com, they list the specs on all of the units available in the US and I think Viking is the only 30" 0r 36" unit that doesn't use power sharing.

Cheril27, there's nothing wrong with powersharing. I have a Diva and it puts more power out with the power sharing than the Viking or Electrolux all on full power.

You don't really know that its working..it just does. We looked at the Viking and didn't like the knobs, I didn't care for the Electrolux either because it was the Kenmore unit with a SS trim.

amstergee: I agree and I have no problem with power sharing. I like the knobs on the viking because I like the idea of continous power levels (on the rangetop they are on the front of the cabinet, but I just found out they don't make it in 36" and DH wants 5 burners...actually he wants a mega wolf range or bluestar but that's another story). I thought long and hard about the Diva range, but just can't justify the cost so we will probably go with the 36" unit. What I really want is the Cooktek Apogee but just can't squeeze them in. I'm sure the Diva 36" will fulfill all of our needs.

I went with the Viking because of all the talk about power sharing here, but after using it, I'm sure it wouldn't have mattered if it did. I hardly use all the power now - really don't need it.

One thing, if hubby wants more burners, Viking has 6. I was worried because in the showroom it didn't seem as though I would have enough room for 6 pans. Except for when using my huge wok pan, I can really fit six pans on there. Remember though I only have the hybrid, so I don't know if how the power situation would work on full induction. I'm sure though that if the manual says so, it should. It is an older model (although I got mine this Fall)in that the model has been around for a while. Some of the new guys on the block may have better power, features. Again though - I LOVE MY VIKING. Food actually tastes different when cooked using the induction. I use the same pans - QVC Cook's Essentials, except for 2 small Emerilware pans I just purchased. So the induction is pretty much all I can attribute it to.

Whatever your choice, I'm sure you will enjoy it, especially since you are already experiencing induction.

Hi, Where did you find the Consumer reports on induction. I looked on the web site ( I am a member) and don't see it. Thanks.

Judy

I am not home so can't say which issue but it was in one of the one on cooktops last year. They tested 4-5 induction units. Not sure why it would not be in their online site.

Where can I get information about DeDietrich products? I can only find them in German!!!

Also, with the power sharing, how much power is lost in the other burner? Is it significantly lower?

I'm confused as to the 12" rule under the induction,
How can GE state that you can put their wall oven underneath, but it needs 12" clearance?
Is that their way to get you to buy it?
Has anyone installed a GE oven under their GE induction cooktop?
Has anyone installed a different brand underneath and had problems?

Call Salon Blue Ridge in North Carolina and see if they are still importing De Dietrich's. I'm sure if they carry them still the price has risen due to the dollar dropping like a stone. At one time in 2007 they had the top of the line DTI 309x at under 2K and in early 2008 it was at $2,300. I think they are very good, but am uneasy with the fact that they aren't UL certified because they aren'tmeant to be marketted in the US or Canada. It would also likely wipe out your fire insurance if they should
be the cause.

I would give GE's tech department a call. With any induction cooktop, whether they say 2" or 12" I would opt for putting cabinets under them with slide-out metal mesh drawers for p[ots, pans, and other metallic objects that are within 12".

Heat is the enemy of all electronics so I would give most every induction cooktop more than adequate breathing room, unless they have special ductwork "heat dissipation system" that allows them good "breathing and cooling.

Maybe many of the induction units that say 2" or so are only interested in making them last just past the warranty:-)

Greg

cheri127, The controls are continuous like a reostat. I used the portable induction burner from my dealer and the hi, medium and low are markings, but not stop points on the knobs.

gneegirl, redforever, - I realize this is a very old thread. I'm considering the Viking 36 inch induction so would love to have your thoughts several years out. I really want knobs and love the looks of the Viking. My one concern is that all the burners are the same size and Viking told me that they don't recommend a using a pan over 9 inches. I have may Le Creuset dutch ovens that are larger than that (one oval that is 12 inches on the largest side. I doubt I will ever have six pans on at once but the burner size does concern me. How has your experience been?

Hi Brian,

I still have the same cooktop...it is humming right along...not one repair over the years. It is truly a beast. I love it.

The burners accommodate all sizes. You will not have one problem with the cookware you described. I have the Creuset braiser and it is wider in diameter than their Dutch ovens and the cooktop works just fine with it.

I even use my canner (for processing food in hot water baths) and the cooktop works great..

What I particularly love about this induction cooktop compared to most others is that each burner works independently from the others. In other words, you can have them all on high power, or you can boost one burner, and it does not draw power from the other burners.

redforeverjmk - Thank you so much. I have had trouble finding someone who owns this cooktop. I just love the way it looks with the knobs. I am assuming you have the one with 6 equal burners that look square. It's expensive, but worth the money to me if it functions the way I would like it to. I am cooking on a 20 plus year old electric GE Monogram so I think anything would be an improvement. However, I did not want to make a costly mistake and not be able to use large pans on the burners.

Great to know that I can use my dutch ovens with no problem. I did call Viking and they told me the pans could overlap, but that 25 percent of the burner had to be covered for it to recognize and turn on. Do you overlap your larger pans, or just center them over one burner.

Also, one person who had the 30 inch said it made a loud buzzing sound. I can't find a showroom with one hooked up and was wondering if this was true for you. I have seen the Wolf and Thermador Freedom in operation, and I don't really hear a buzzing. What's you take on that.

Thanks again.

Hi Brian.

No, I never use more than one pot on a burner. I doubt you would ever need more than 6 burners like with the 36" unit? I never do. I don't have a problem with buzzing. I was told, but can't confirm, that it was a problem with cookware that might not be level on the bottom, or that might be wet on the bottom?

All cookware recently, at least in Canada, is mostly induction compatible and has a good bottom surface so I can't imagine that can be a huge problem?

You can use any cookware that is magnetic...so the speckled enamelware roasters and the like also work. You can make your roast and gravy in the same cookware.

My canner is made of enamelware and it is at least 14" in diameter and I have no problem using it on my cooktop.

With larger Dutch ovens or braisers, I just let it heat up a bit longer before using it. Heat conducts and once the whole surface is hot, I proceed normally.