Expense.
They are relatively new on the market compared to gas or standard electric ranges.
They were like $3500+ for a standard 30" Kenmore Induction range just a couple years ago, most people weren't going to opt for that at that price range.
As far as a larger Induction like 36-48" I am not sure what kind of electrical outlet and fuse box you would have to have in order to run a 48" Induction range but I bet you would need some serious improvements to run it.

I have only met one person IRL who knows what is is induction! OTOH, Consumer Reports has been rating the GE, Kenmore, and Samsung ranges high, so maybe more people will be interested.

We have a Samsung but got a floor model, so it was the same price as non-induction range.

As far as I know, too, all the ranges are stainless unless someone has started making black or white.

Take this for what you will, but this is what has been told to me by somebody who sells appliances (somebody who wasn't trying to sell me appliances but an acquaintance I was just talking to about it)

Induction is extremely energy efficient and is fast as blazes BUT it pulls a lot of amperage. A standard house electrical system will not be able to supply enough amperage to give adequate performance if you have the oven on and you're using some of the burners. But if you can separate the two, then each appliance is on its own breaker and you'll have much better performance.

However, I am in the same boat as you, and rarely have tons of things going at the same time so I think that I may just give an induction range a try. The GE Profile is even pretty reasonable as far as price goes.

One alternative is an induction cooktop with a wall oven below. If you can swing it, that should open some options for you.

Is propane out of the question? We did not have gas in our area when we first moved in. I went with a propane unit and just recently switched to natural gas...

Good point, Emilner. I was in the same situation and it was either propane or induction. I really wanted gas so I went the propane route.

My theory is this...

At the low and mid-range, there are more and more induction ranges becoming available all the time, and this makes sense. Most people buying a lower or mid-range range are replacing an existing range, and in a lot of cases that range is electric. It is also almost always 30" wide . Induction in this case is a clearly better technology, with little downside. The only reason it is still so rare is people's natural conservatism, fear of new technology they don't understand, and comparative cost.

At the high end, the story is different. The high end of the market for cooking equipment is largely split into two camps, which the Bluestar fan club has memorably designated "looks" and "cooks."

People in the "looks" camp want something visually impressive and "professional" looking. A variation on this are those who want a "vintage" look, usually in the form of a french range of the La Cornue or La Canche variety. In either case, the North American market currently demands a gas range (even though in the french range case, induction versions are available in europe; La Cornue actually does import an electric cooktop version of the Cornufe, but they sell very very few). In the future this might change a bit as people see induction actually being used in professional kitchens, but right now they want to see stainless steel and big flames. (NOTE: This is not to say that some ranges I am putting in this category don't also cook very well, or are not very high quality - I am just saying that for ranges in this category the appearance is a big factor in the purchase).

People in the "cooks" category, in contrast, typically go one of two ways. The conservative approach is to go with the established king of cooking technology - a high quality gas range or rangetop/cooktop. Usually the buyer has experience with gas, and they often value simplicity and reliability very highly. This is the market Bluestar and Capital have tapped into so well by selling a high BTU "box of fire" with minimal electronics.

On the other hand, the "modernist" consumer focuses on cutting edge technology and they prioritize features and efficiency. They want bells and whistles (that actually work, of course, and don't just look pretty). Right now, this is the primary market for induction at the higher end. These buyers, however, don't tend to buy ranges - for pretty much the same reasons they are attracted to induction, they tend to opt for a separate cooktop and oven. Looked at dispassionately, such an approach is, assuming you have room for it, more efficient and more ergonomic in the vast majority of cases.

The consumer looking for a higher-end induction range exists, but there aren't a lot of them. They typically either (1) live in small places where the kitchen simply can't fit a separate cooktop and oven, and don't have gas as an option (for example, lots of people in Hawaii - my understanding is they are the market for a disproportionately high share of the high end electric and induction ranges sold in the US - or Manhattan or San Francisco high rises, where ventilation for gas is effectively impossible), (2) are "modernists" attracted to induction for its efficiency and/or ecological advantages, but who again have tiny kitchens, or (3) want to upgrade the range in a higher end kitchen that they are generally happy with but which was, for whatever reason, originally built around an electric range. The last category is probably the rarest, as most people investing in a new high-end range are probably willing and able to also update the cabinetry, etc.

I am hoping that the situation changes in time, but the manufacturers are being understandably cautious. The only manufacture to seriously try a different approach was Diva, with their 36" range, but Diva went under so that isn't going to encourage their competitors much. That range also, in line with Nunyabiz1's comments, had HUGE power requirements - it needed two separate 240v dedicated circuits, one 30amp for the oven and one 60amp for the cooktop. If that range had succeeded, the market would now probably look very different...but it didn't (not least because of its price), so there you are. As far as I know, the only other company even offering an induction range in the high end is Viking, and for them it is a minimal risk...they sell induction cooktops, and their design is pretty modular, so it doesn't take much to put an induction cooktop on one of their ranges in place of an electric smooth-top...they didn't really have to invest in any big amount of R&D or tooling or anything, so they don't have to sell many to make it worth their while. FYI, they also are the only company offering colors in an induction range, so far.

So....long story short, I feel your pain. If you really want an induction range, you have very few choices. I myself bit the bullet and ordered the Viking ( order went in today, in fact) as the least-worst option *for us,* as the range format and the availability of colors were both strong selling points...but honestly, if those things aren't huge for you, or if you want a bigger oven and/or cooktop, jscout is right that putting an induction cooktop over a wall oven is probably the best approach and gives the most options.

One question for those who love induction/glass cooktops.

How often do you lift your pan while cooking? I often lift the pan to stir things up or flip things over, quite often actually. I would be worried about missing the landing over time causing damage to the cooktop (i know you need to be careful, but when you have a lot going on you often grab, flip and put down quickly).

The lift and toss doesn't behave the same way with induction as it does with gas. You might well find that over time you're more likely to stir and adjust the temperature setting on the stove, rather than lifting and tossing. Flipping, however, is flipping. With earlier models it could be a problem because it separated the pot from the detector, but most now have a delay that retains your setting for several seconds before it turns off.

I don't get what you meant about missing the landing. If you meant flipping a bone in rib-eye and flipping it out onto the stove, induction is perfect, because you can clean it up immediately. Just lift your pan, sponge, and dry, and set the pan back. Since your hand isn't getting burnt by the heat over the flames you're not so likely to drop your pan, but if you set it down a bit hard it's not a problem. These things are meant for pans! If you drop a big cast iron frying pan from a couple feet up, yeah, you could break the glass, but if you flip an omelette and set the pan down hard you'll be fine.

A bigger concern is sugar or salt spilled on the glass. If you slide your pan on that, the crystals can scratch the glass, and do that well enough, the glass can break along the line. (That's how you cut glass altogether--score a line and tap on it.) With induction it's easy--keep a sponge handy and wipe as soon as you spill.

I read that you can't do that with radiant electric because the cool wet sponge on very hot glass can create a thermal shock that's potentially enough to break the glass. Induction doesn't get that hot.

We chose the Kenmore induction slide-in made by Electrolux over a year ago. The only thing I dislike about the entire thing is the BRIGHT BLUE LED INDICATORS. They're literally screaming at you. The clock is the worst offender as it illuminates the entire kitchen 24 hours a day. It also makes it difficult to see the writing on the controls because it can glare in your face.

Ahem! That said, I love our slide-in. We didn't have to change our electrical connection in any way. Four induction hobs, convection oven and warming drawer. They all work great together.

We recently switched to using cast iron enameled cookware because it works so well with induction. Different cookware performs differently as it depends on the iron content of the cookware.

We definitely wipe up sugary spills and any debris to keep from scratching the glass. I try to be careful around the unprotected edges of the glass.

Our microwave is directly above the range so I found a long baker's rack that can cover one whole side of the cooktop. This way anything that falls out of the microwave, cooking utensils, items from the oven or hot cookware that needs to cool can be set on the rack. Protects the cooktop and lets it cool faster.

As for your question about why so few, I feel there are two reasons. Economy of scale (limited market penetration means higher cost) and low consumer awareness. We learned of induction shortly after having our house plumbed for a gas dryer which involved having a stub installed for a future gas stove. When I read that induction was more efficient the gas stub was left sit in the crawlspace. Some future owner might use it. As people become more aware of induction the increased sales will drive down the costs. Happens with practically everything.

I think that there are fewer induction ranges coming onto the market for the same reason that there are a lot fewer messages on this forum per day then there were in 2007.

To the house power limitation claim -- garbage! A kitchen may be inadequately wired for the range, but modern houses have plenty of current capability. I could run a wall oven and my induction cooktop along with lights, refrigerator, and furnace on less than a 100A service. Throw in other stuff like a dryer and use a modern 200A service and there still is a huge excess. I have a very electrified house. My code inspector of a couple of years ago (who gives classes to code inspectors) bet me I couldn't pull more than 95 amps from my service. While I could artificially exceed that level, I think, it would be very unlikely to occur in practice. My 80A generator can operate without problem without my changing electricity usage habits. It does initiate load shedding, but I can override this after power stabilizes without exceeding the generator's limit as long as I don't try to use the dryer while self-cleaning the oven while everything else is on.

On pan lifting: Generally, for most cooking with induction, one merely adjusts the power. The effect is practically instantaneous. For wok cooking with my Cooktek wok induction hob, power adjustment using the supplied knob is much easier (and faster) than lifting a large wok. In any case, most induction hobs have sensors that shut the field off when the pan is not close enough, so heat modulation by lifting is not a feature.

kas

Putting a wall oven under a cook top can be iffy because the controls on the oven are meant to be read at eye level. In other words, wall ovens can be hard to read under the cook top.

kellienielle: Induction is extremely energy efficient and is fast as blazes BUT it pulls a lot of amperage.

No: That statement is internally contradictory. For a given amount of energy conveyed to the food, an induction energy source draws much less amperage than a conventional (resistive electric) cooktop/range because it is extremely energy efficient.

I think that was meant to be compared to an old gas range with an incandescent light and an electric clock. :)

Thanks plllog. When I said missed the landing I meant dropping it down too hard. You know how sometimes you have 3 burners going and something under the broiler and you are hussling to the get the meal timed perfectly. I often grab the pan, give it a toss and put it back down. Sometimes harder than others. When we first bought our house we had a glass top and I was scared to cook normally. I was always worried it would damage the glass...

ditto herring_maven

Mucho power ("energy") is consumed at the moment when all burners are on high. Whether it's type X, Y or Z, induction or coil or hot radiant under glass top. The most energy efficient type pulls less amperage than the other kinds. So, bundling an oven onto the same 40 Ampere circuit along with a countertop level cooking surface is thus a separate topic, unrelated to the amperage drawn at the cooktop level when all burners are on high.

In other words, amperage is not a concern with induction ranges specifically.
In other words, amperage is a red herring when raised in relation to induction.
Heat is heat is heat.

Having two independent circuits (for an oven and for a cooktop) is a separate subject from "induction".

Thanks for the clarification on the power question, I had just been told this from somebody else when we were discussing the same thing, so passed it on. I kind of took it with a grain of salt anyway since i typically am not the type of cook to have several things going on a regular basis.

I think I am going to bite the bullet and get an induction range among the few selections that are out there.

braytonak: Can you turn off the clock on the Kenmore/E'lux range? I turned mine off on my E'lux model, for the very reasons you stated: too bright in my dark kitchen at night, plus since it's on the top/horizontal so it's not like you can see it from across the room. I turned mine off completely, even just to save the ghost power draw.

Oh, but I have a slide-in, maybe yours is free-stnanding and clock is vertical? That would be very bright I'm sure!

DCJersey -
I know what you're going thru. We too, do not have the option of gas here and went with an induction freestanding range. Our house was built 13 years ago, and last year we updated the kitchen with granite counters. Then I hated my electric coil range next to my pretty counters and was looking at getting a smooth glass top range. One thing leads to another = read about induction and was hooked. I really liked the idea of it being easier to keep clean besides the instant response factor. I kept the old range there for over a year until I could afford the induction. I got an Electrolux and love love love it. The Samsung was a whole grand less, but from what I saw the reviews weren't that great. The only other options were GE profile and Kenmore. We're talking freestanding - not slide-in.

Our range is on a 40 amp breaker - nothing else but the range. Have not had any problems whatsoever with power. Had the oven going and 3-4 burners at once on Thanksgiving.

The E-lux "remembers" up to 3 minutes after removing a pan from the burner (or zone? - its not really a "burner") Anyway - its plenty of time to take pan off to drain water or grease, and then putting it back on.

The E-lux has a separate oven on the bottom - its not just a warming drawer. However it is not convection (the bigger oven is) and you cannot broil in it.

The store where I bought it had an extended warranty for $200 - parts and service for 5 years, and parts only for another 5 years. The store pays back your $200 if after 5 years you have not used the warranty - a win-win thing in my opinion.

I really like the "wave touch" thing. I have to admit I have been accused of being a "tech ho" because I can't resist stuff like that. I am probably the only person in my small town that has an induction range - nobody I have talked to even knows what it is.

My only "complaint" if you can call it that, is the long pre-heat time in the oven. I was told it was due to the elements being hidden. My old range preheated in less than 4 minutes, this one takes 10!! There is a "rapid preheat" option, and it still is around 8 minutes I think

You won't be disappointed whichever brand you decide on.

I have the same range as braytonak (Kenmore slide-in). The bright blue doesn't bother me at all -- but my kitchen is large. My only tiny complaint is there is no shutoff button for the control panel-- when you want to wipe it down after cooking all your hear is beep, beep, beep -- I've even turned on the self-cleaning feature with the wipe of a cloth!

Other than that it is all induction should be. Fast, super-responsive, easy to clean cooktop. The convection oven is great and does not have the slow pre-heat problem that the Electrolux has. The warming drawer is also great as long as you remember to turn it on -- it takes about 15 minutes to pre-heat.

I am very curious, because it is the same technology, what more you are getting from a Viking induction vs. a Kenmore.

My youngish (52) sister suddenly developed third degree heart block this summer and had to get a pacemaker. She had just built a new home and I had recommended an induction cooktop, at the time.

She went with electric since gas was not available, and she didn't want to spend that much for induction.

She was told to avoid induction cooktops, so I guess it was wise that she didn't listen to my recommendation.

red_lover: My youngish (52) sister ... had to get a pacemaker.
She was told to avoid induction cooktops

Probably by the same person who told her, "Step on crack, break your mother's back" or "Lightning never strikes twice in the same place." The relationship between induction cooking appliances and pacemakers has been thoroughly studied and found to be as benign as Saddam Hussein's nuclear stockpile; she is in much greater danger from the radiation from small microwave ovens that are in the food courts in shopping malls these days.

and the answer is............................

low demand

high cost

higher selling price than reg. electric range

I had been hoping Bosch would bring one to the US, either a one-piece unit or one of the beautiful Siemens combi-units. But alas they seem to have discontinued the attractive models they used to sell in the UK. I do think there's an opportunity in the US market for another entrant or two, particularly given that two of the manufacturers have a reputation for unreliability and/or deplorable customer service (Samsung and Electrolux -- which may extend to the Kenmores they manufacture), leaving only GE, whose product is not unflawed in terms of design. A contemporary set of 30- and 36-inch induction ranges could do very well.

How come so many here recommend installing kitchen appliances according to the manufacturers specifications, but feel it is OK to ignore the operating proceedures that pacemaker manufacturers publish?

cooksnsews please link to a pacemaker manufacturer's statement on their web site.

I don't have a pacemaker, but the printed info that came with my cousin's advised to stay away from induction cooking devices. Who needs the website when one has the orig supplied manuals?

Also, any reasonable person with a pacemaker should follow the advice of their physician, and the recommendations of their unit's manufacturer, not the opinions of a bunch of well meaning strangers on an internet kitchen appliance forum.

GE's new Induction Slide-in is model PHS925STSS.
I'm still waiting for my local retailer to get it on-display and in-stock. Right now it's only special order for $2500, but was told it would be less once they have it in-stock.

Here is a link that might be useful: http://products.geappliances.com/ApplProducts/Dispatcher?REQUEST=SpecPage&Sku=PHS925STSS

Cooksnews, You're absolutely right. People should follow the advice of their physicians and pacemaker manufacturers.

I think the contentiousness comes because the induction manuals also have the warnings to check with physicians, but a lot of people take that to mean they can't use induction, whereas many pacemakers are just fine with the technology and they're given the go ahead if they actually inquire. It's important not to be scared off before checking. It's also important for people like your cousin to follow the informed advice of their health advisers. There was at least one kind of pacemaker that was found to have problems with induction, while many did not when studied.

I'm hoping someone will make an induction, downdraft range with a convection oven...

I am in the middle of remodeling the kitchen and went induction so I could keep the exhaust fan size under 400 CFM so we would not need a make up air system. A2 is strictly enforcing the ordinance (which is in effect in most cold weather states)
I really wanted a downdraft but with the rules - just didn't want to spend the $$ on the MUA system.
I also thought it would be more energy efficient. It is at the dealer waiting for the rest of the kitchen. I can't wait. I bought a portable and have been using it for over a year. I popped the turkey carcass into the pot and turned it on slow cooking and had the most delicious turkey broth!
Can't wait to get my real cooktop!!

I have the Kenmore Elite range and I absolutely LOVE IT! Can go from a high heat sear to simmer instantly. Great heat control. I have gas in my vacation home and would take induction any time. I think people either don't want to spend the money or assume that for the higher cost they should get gas. We looked at the high end gas ranges - Bluestar, Capital - but I don't think I'd be any happier. Performance on the induction is great and it is easy to clean. Don't think I'd go back to gas .......

I've been seriously considering the Viking VISC530-4B range. But at $6550.00 it is pricey. The dealer here will give $750.00 off.

I've checked out the E-Lux and GE and the rest, but keep looking back to the Viking. It seems to have a better oven. It's not just about the "burners" to me. And it's not really about the price. Not that I like throwing my money away, but I like to think I got what I paid for!