Bosch Benchmark Slide-In Induction Range Review
knoh
9 years ago
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lisadlu16
7 years agoAnon Username
7 years agoRelated Discussions
Bosch Benchmark Series HIIP054U induction range
Comments (4)I have had this range since December in my new country house. I have gas in my primary residence, where I have a Blue Star. I really wanted to get another Blue Star but it was easier to replace the old electric range with an induction range rather than putting in a propane tank. So I keep comparing this range to my BS. On the positive side, it is a really nice-looking range and the oven is great, with lots of good features, plus a warming oven. The top is easy to clean and the induction is really fast. On the negative side, the cooktop has all touch controls and no knobs. I hate having to push the pad and listen to the beeps. And with my aging eyes, it is not always easy to see the controls. I am getting used to it, but I wish I had a gas range with knobs to turn....See MoreDurable, reliable induction range-Miele or Bosch Benchmark w/bridge?
Comments (20)Question about Induction and Chocolate: Well, interestingly enough, I've also been pursuing this same question recently. So, far the answer I've found on tempering has been a resounding maybe. FWIW, I have had no trouble tempering without a double boiler on my current induction cooktop and I've also run across on-line videos that show tempering as well as melting being done with residential induction cooktops. Also, both of the Bosch ranges and the Miele have a power setting that is below the setting their manuals recommend for melting chocolate. (The Bosch manuals recommend 1.5 for melting chocolate and the Miele manual recommends "1 - 2" as the setting.) What I have not been able to find out yet is whether setting 1 on the Bosch ranges or setting "h" ("keep warm") on the Miele will hold a pan at the tempering temperature of around 90° F (+/- 2°). Touch pads versus knobs: I did not see anything offensive in what you said, but I would add that one might prefer a rotary digital interface (knobs) over touch-pads for reasons other than simple "familiarity." As you might guess from my screen-name, I work in digital media production. I have been using touch-pad and touch-screen devices for decades. I'm fine with touchpads and touch screens. However, while cooking on the stovetop, I just find it more ergonomic to grab a knob when my hands are wet or messy, as they all too often are. (What can I say? I am a messy cook and play with food.) I've also found front-mounted knobs are less subject to interruptions from spills from pans on induction stove tops. Finally, I like the tactile feedback from a knob when adjusting burners while cooking. Of course, those are just personal preferences and there are trade-offs to my preferences, including less ease of cleaning with knobs versus touchpads. That all just goes into the mix of things to weigh and balance in choosing between stoves which all represent different mixes of design and engineering trade-offs....See MoreGE or Bosch slide-in induction range?
Comments (43)I'm not sure I followed the explanation you received from the GE rep. Or maybe the rep was giving you an engineer's explanation of "Pulse Width Modulation." PWM is a way of using power in bursts to effect energy transfer equivalent to turning a traditional electric or gas burner up or down. It is kind of like averaging. You cycle the power on and off slowly to simulate lower energy transfer. Cycle it faster and with longer pulses, you get more energy transfer and the effect of turning up the power or gas on a traditional hob. That's how most microwaves work, btw. What we're talking about is how much energy gets transmitted into the cooking vessel. The PWM is just a way of governing the amount of energy being applied to the pan. The net effect is the same as turning power or gas up and down. Maybe somebody else can better explain the theory of the what the rep suggested? On your question about cookware to buy, let me suggest try a new post with links to the cooking and cookware forums here where you can get more direct responses. Also, rather than have me give a cookware 101 lecture (pontificate?), I suggest you try a site like Serious Eats which already has a pretty good discussion of "essential cookware." (Click on the highlght to go to the article.) I think Cook's Illustrated also may have one if you have access to their site. My responses to your specific cookware questions are: 1. I certainly would and do mix pan from different brands and lines. Most folks here would advise you to do so. Nothing necessarily wrong with buying sets, of course, but you may do better by picking and choosing. 2. I have only two Demeyere pans, both labeled as "Demeyere 7 TripleInduc.." Bought them on clearance from the Zwilling website you noted above for the plancha. One of my pans is a ten-inch frying pan. The other is the 21"x13" big brother of the plancha/teppanyaki/griddle you linked above. 3. I have both a roasting pan and a dutch oven. Frankly, if I had neither one, I'd look at the recommendations on Cook's Illustrated and Serious eats for decent dutch ovens and then I would also get a good , sturdy half sheet pan (it is a baking sheet with a short raised rim around the outside.) I'd use the baking sheet to impersonate a roasting pan by plonking in a cooling rack and setting the food on that. Also, if you get that plancha/griddle/teppanyaki, it can do a bang-up job as a shallow roasting pan, too. These days, I use my big roasting pan mainly for very big and juicy birds. YMMV. 4. Re "straight-sided" versus slope-side skillets, there is no "must" for induction. Get the slope-sided pan that you think you will like using better....See MoreBosche benchmark vs GE SINGLE oven induction Range
Comments (10)Hi Mary, Are you considering the 30" slide-in ranges? There's some other discussions about the Bosch Benchmark vs GE (comments by some with the single oven, others by those with two ovens). A recent thread (begun in February, new posts are still being added) is here: [Induction Ranges[(https://www.houzz.com/discussions/induction-ranges-dsvw-vd~5623487). Both Bosch and GE have hobs for 6 and 11 inch pans, additionally, the GE has an 8" size whereas the Bosch has a 9". The 6" for the Bosch is in the front right, the GE has the 6" element in the back on the right. Some prefer the larger hob in the front so you don't have to lift a large pot of water further before removing it from the cook top. Presumably the 6" pot is lighter, even when filled, even though you may be using it every day or far more often than the 11" hob. The GE 30" slide-in (Cafe series) has knobs on the front (numbered but you can turn it to ANYwhere in between the numbers as well) whereas the Bosch is by touch control on top (I believe they have half-stops, giving you greater control). The Bosch configuration may put the elements a little further back than the GE hobs. It is true that if you inadvertently touch the oven control panel on the front of the GE, the panel will activate (unless you lock it), an inconvenience as you are reaching for a pot of the top of the stove. However, if you do nothing (instead of clicking 'cancel'), it will automatically turn back off or revert to an oven setting if you were also using the oven at the time. Bosch has a count-down timer for each hob along with a kitchen timer and a stop watch (count-up timer). The GE's two timers are not delegated to each hob, but act for the unit. They beep a warning at the one minute mark. They do not count in seconds. Only the GE has a warming hob (not induction). The cookware doesn't have to be the exact size of the hob, so a 9" pan would work on an 8" GE hob, as would a 10" or 12" pan work on the 11" hob. The cookware has to be reasonably close in size; I don't think you can use a 6" pot on the 11" hob. The current flexzone on the Bosch looks more flexible than the GE synchronized elements (I believe they are on the left for both companies). This may be a new innovation? I don't recall it being that flexible when I was looking for a range. Whether the (Bosch) flexzone or (GE) synchronization is worthwhile depends on whether you might be using a griddle or something considerably larger than one element. When I was trying to decide between them I made up a chart comparing some features, you can see that (from Nov. 2018) and the discussions that ensued here: [GE or Bosch Slide-In Range discussion[(https://www.houzz.com/discussions/ge-or-bosch-slide-in-induction-range-dsvw-vd~5548823). I found it very frustrating that I could not find either the Cafe or the Bosch on display to actually see for myself. However, you have great people here who own these and are able to answer specific questions. You can also try to get an idea from videos. Both have oven control panels with blue lighting that should be easy for you to see, however, you will have a better idea after seeing a video if you can't see one connected to electricity in person. There is one that shows the Bosch, cook top and oven controls and oven here Bosch Benchmark Induction and Over the Range Microwave (the first 3:40 of 5:19 pertain to the induction range). You should be able to find a similar video put out by GE showing the features of the Cafe or whatever one you are interested in. You might find it helpful to look through the specs and manuals for each. The Bosch manual is here: Bosch induction range instruction manual (800 series and Benchmark) and their spec sheet (showing locations of each size hob) is here: Bosch spec sheet. Also see the GE Cafe manual and GE Cafe specs. Keep reading and researching and hopefully you'll be able to narrow down which trade-offs are more important to you. Hope that helps some....See Morecfillyaw
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