Bimmergal71,

Has the Miele always behaved this way? It sounds like an installation/electrical issue. If this has always been the way it worked, something was wrong from the beginning. Miele will go through some diagnostics with you over the phone. Give it a shot!

Good luck!

Perhaps it is overheating.

I have heard from other threads that the "buttons"on the Miele Induction take time to adjust to.

Thank you all for the reply!!!. Good question, I'm not servicing it only because the contractor chipped the glass dropping a screwdriver on it. At that point, he messed up our counter due to acetone, so it's all being ripped out. Because of this I have re -researched inductions, it's been a year of no kitchen,a total nightmare, however I saw the Wolf transitional one. I thought it might be better because I can use a griddle or an oversized pan, which I use ofren. I'm stuck trying to decide what to do. Thanks all for the advice!!

Went to Miele Center today they said new induction cooktops late Nov with new models!

We couldn't wait due to time constraints, we switched to the Wolf flushmount bridge and WOW, it's like night and day! So much more sleak and changing the temps is smooth, easy with no shutting down. I'm glad I took the chance. Please keep us posted, I am curious to see how the new Miele rates. The Wolf was much less money too. I'll try to post a photo. I was worried about the texture on the glass being ugly, but you cannot see it and it does not scratch like the miele. :)

divotdiva2 -- actually, I think it would be highly amusing to see the innards of the induction range with the hood lights on. ("It's not a bug; it's a feature..." ;) .)

But, yeah, I'm weird that way.

Due to the insulation blanket protecting the electronics from heat, only the coils will be visible (at least for the Kenmore I've had apart).

Trove: even the 30 inch induction cooktop? Any chance they mentioned details?

Just a pure guess, I think this will be the 36" unit in the US and the 30" in the US. My guess is this is the full range of products we will see in 2016 in the US.

Talking about full line Miele, UK is even better than Australia: http://www.miele.co.uk/domestic/product-selection-of-hobs-and-combisets-2464.htm#5,13

The fully flexible top is probably this one: http://www.miele.co.uk/domestic/hobs-and-combisets-2473.htm?mat=09278790&name=KM_6395 about 37"

Thank you so much Chanop! Love the look but the $$$$ is $$$$$$$$$$, so glad we found out! Now will have to rethink appliances!

Goatish- I am in Italy. I wonder if they are available here. Maybe I can pack a couple in my suitcase to bring back stateside! Would love one of these but either a new cooktop or a new DH - my 3+ yo Wolfie is doing just fine and hoping the price comes down before I need to replace ours downstream.

Agree with Homepro01 - this sounds like what the Miele center told me they were getting in. They were perhaps overly optimistic and said they would be selling them shortly (this was in May or so that they were updating their cooking area for the new model!), but doesn't look like they are here yet... I'm quite happy with the older one, and still not sure what I would use a bridging element for anyway. I do kind of love the picture of the zoneless one with the giant parenthesis for the cooking area, but I thought the current one was outrageously priced enough....

Bridge element is quite handy, for my case. What I have is a single 15" bridgeable unit, not a Miele though. I can use a range of pot sizes from all-clad 1qt saucier to 3qt sauce pan on a single zone easily. A lodge 12" skillet can be use on a single zone, as well as in bridge mode for a little bit more coverage of induction surface. Boiling a large stock pot is also recommended in bridge mode.

And definitely a rectangular shape pan, roaster, as well as griddle are perfect in bridge mode. I am quite happy with how lodge and le creuset griddles behave on the bridge element.

Chanop: please provide brand name/model about which you are talking?

how long have you had it? 36 inch or 30 inch?

lexi65: Mine is a model in Australia, a 15" domino induction hob from Asko, or ATAG in Europe. Basically most of the bridgeable induction units are fairly similar in terms of basic features for bridge mode, be it from BSH, Miele, or other brands. Some of BSH models have 4 sections and can be activated in 2, 3, or 4 sections at a time while others have just two sections.

For wider configurations, usually it is just two or three of these bridge units stacking next to each other, or in various combination.

Myself, I kinda like this new panoramic bridge set up from Miele.

update

Miele induction cooktops new models Nov 30th. 30,36,42. 30 and 36 come flush or steel rim but 42 is only raised with rim.

Now have to figure hood size for 36 or 42!

trove: was at Miele Showroom yesterday afternoon. Asked about the new

Miele Induction. Person at desk said it was coming in 36 inch. I'm hoping

Your source is the one with the correct information. Very curious as to what

Changes/imorovements are being made.

I also heard from Miele showroom about the new 30" and 36" both flush and proud mount. I didn't ask about other sizes and the person at desk didn't mention. They have the specs, which I looked at briefly. The cooktops will have a oval shaped zone on one side. So the 30" would have 2 circle hobs, the 36" would have 3 circle hobs, and both would have this oval thing - looks like to parentheses - on the right side; like the 3rd picture from Chanop above.

These cooktops will have the ability to communicate with the newer Miele hoods automatically so as to turn on or off whenever the machines consider it needed. I'm not sure of the details of that aspect.

Trove: I don't have space for 36" but am curious what you find out about hood size. I'm still in the early days of all this but am thinking I will make the leap from gas to induction.

How would the cooktop know whether one were boiling water or boiling cabbage? One imagines that the fan flow rate preferences might be different.

Being an experienced Audifan, I have long believed that German engineers add electronic dodads just to prove that they can.

All the cooktop tells the hood is the power level you are cooking at. Higher power level, higher speed basically.

From the miele manual:

The cooktop transmits information

about its operational status to the hood

using a radio signal.

– When a burner is turned on, the

cooktop lighting on the hood turns

on automatically. After a brief delay,

the ventilation hood fan also comes

on.

– During cooking, the hood

automatically selects the fan level

based on the number of burners in

operation and their power levels.

– Once you have turned off the

cooktop, the fan and the lighting will

turn off automatically after a

predetermined delay.

That could get annoying, I don't turn my hood on at all when blasting a tea kettle on boost to make coffee

Trust we Do NOT need this Miele hood for the Induction Cooktop to work.

The algorithm for hood flow rate described by Joe Henderson above would only be ideal where all
cooking utensils had water in them, the evaporation rate was
proportional to total hob power, and the hood was expected to keep the
humidity down by removing the water vapor.

But for the more important effluent removal of grease vapor, the hood flow rate should be scaling with pan surface temperature OF THE HOTTEST PAN assuming that there is oil or grease in it, not total power into the hobs. Pan surface temperature determines the velocity of the uprising effluent and hence what the air velocity at the baffles has to be. Aiming this egregious example of engineering overkill at the actual issue of effluent capture and containment would call for an IR camera (at least two color) in the hood viewing the cooktop and extrapolating temperatures from the radiance ratios of surfaces.

What if you aren't induction cooktop cooking but just want to ventilate the kitchen due to wall oven cooking odor? Or Miele dishwasher odor? Is there a manual override?

kas

Yes, there is an override or you can turn off the automatic function.

Anyone: Trust we do NOT need to purchase the Miele hood for the

Induction Cooktop to work....

I don't think so lexi65- it was described to me as an option, but that I could go with an "regular" hood. I would be interested in learning what hood make, model, and size others are getting for induction. I am looking at a 30" induction, but am not wedded to a Miele hood, or the artificially intelligent hoods.

Induction cooking is perfectly capable of heating pans to temperatures hotter than one should be cooking at, so the hood requirement is pretty much the same as for gas cooking, except that one can skimp a tad on the maximum air velocity at the hood (CFM/sq. ft.) due to lack of hot gas combustion products entrainment. The cooking plume still expands as it rises, so a 36-inch wide hood is desirable for a 30-inch cooktop. Front-to-back hood aperture depth should similarly overlap the 18-inches or so front-to-back extent of the cooking zone. The overall hood depth in this case depends on whether there is a wall behind the cooking zone, or the installation is over an island or peninsula, and on the amount of the front-to-back depth that is taken up by lights and controls that reduce the aperture size. Aiming for a desirable 24-inch front-to-back aperture will generally call for a 27-inch deep hood.

I'm not going to recommend specific makes and models because I haven't used any relevant to your application.

kas

Thanks Kasecki- that info is helpful to me.

I was surprised that I had not noticed Miele 7.7kw in bridge mode before. Most of models I looked at recently, apart from Miele of course, hovers around 3.3-4kw in bridge mode. 7.7kw sounds pretty cool for big pot cooking.

Chanop: what electrical spec requirements?

Using Uk/Australia model as a guide, they probably would be either 7.7kw and 11.6kw total, depending on the model. Smaller model may have two generators, and larger one three. For some reason Miele specifies 32A fuse for both 7.4kw and 11kw models here in AU.

It is their Twin Booster that redirect power from two generators into one bridge unit that makes it 7.7kw for bridge functionality.

DivoDiva2, what did you end up going with? I'm getting ready to layout our bar and want to put in a 15 or 24" induction cooktop. Looking at the Miele 15" or 24" or Wolf 15" or 24". The bar will be a U shape. There's plenty of room for either. When we gut our kitchen I was looking at the new Miele 30" induction range. Any thoughts on that model? Thanks!

trove: My Miele odor comment was intended as a zinger directed at Miele due to various complaints on this forum about dishwasher odor (probably not confined just to Miele). Some who have looked into this in depth have recently blamed it on humidity acting on microscopic food particles not flushed by the dishwashing process, and on dirty liquid in the dishwasher plumbing left over after operation. I know I have had odor problems at times with my Optima, but due to onset of winter have to wait until summer to try to verify whether either cause of blame is consistent with my observations.

Miele has to conform to European laws relating to energy efficiency, and this also affects water usage. It may be that old style American dishwashers remained more sanitary in humid conditions after their drying cycle. I don't recall odor from childhood dishwashers, but I think my family's dishwasher was run more often than my Miele.

kas

What model is your Bosch dishwasher? I just ordered one today. Mine is the SHP68TL5UC, highly recommended by the distributor. Says he has one in his house and it performs beautifully.

The above post was meant for bimmergal71

FYI... Please start a new thread when you aren't talking about the subject,

which is Induction cooktops. You will have a much better chance of having your issues/questions addressed. Just sayin'

I agree with val, but since you raised it, you do not have to use Finish tabs - I do use them because I think they work best in my machine, but I've also used Cascade. I have had an off-odor occasionally, when I do I run a cycle with a citrus cleaner, and it goes away. I think this problem applies to most modern (well-sealed) dishwashers.

Kelliq, I'm afraid I can't help. We still haven't gotten started on our renovation due to a lot of different reasons - got too busy with work last summer/fall to have the house in an uproar. Hoping to get to it this year. I'm still looking at the Miele unit but now they have the new one so will have to re-evaluate what is on the market. My main concern was not putting in something that required an odd size cutout in the event it needs to be replaced years down the road. DH was amicable to looking at different models/makes until he saw a Miele hood. It is so much better built than a lot of hoods - so I know I will get one of theirs even if the stove is something else. My Kenmore induction is still working quite well (knock on wood) so I can hang in a little longer. The space I have to renovate is narrow so that is making it harder to plan what we really want space-wise.