24inch induction cooktop, single small oven, hood

7 years ago

I am just starting remodel for a 2 bedroom cottage. The kitchen is smaller and I am looking to get high quality but diminutive versions of all key appliances. This will be our home when we are empty nesters in a few years and until then will be corporate rental. Nevertheless, I want to design the kitchen as if I were to use it. I am very happy with my Gaggenau 36" induction cooktop and combi-steam. I like the knob function for the Gagg induction cooktop and almost 8/10 times end up using the smaller oven (even though I also have the Gagg 27" convection oven). But unfortunately the 24" Gaggenau cooktop is not available in US. Does anyone know if it will be available anytime soon? If not, what is better between Miele and Wolf? Which configuration works better for at least 1 powerful hob that will fit a 9-10" skillet/ pan. Same for the 24" combi oven from Gagg vs. Miele 24" speed oven or wolf 24" - which is better?

On Miele, there seems to be something called connectivity feature that seems to turn on the hood (or perhaps just the light when the cooktop is turned on. Any feedback on whether this is useful or a gimmick? Even if my kitchen is small, I will want a good hood fan which sucks well and is not loud.

thanks!

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Comments (2)

Chanop
7 years ago
last modified: 7 years ago
If 24" combi is going to be the only oven, then Miele gets an edge over Gag and Wolf for more functionality (if you need it). Miele has a broiler as well as top/bottom element for convectional heat, bake mode). Gag comes with a broiler, but not bottom element. Wolf does not come with either broiler or bottom element. If missing bottom element is not an issue, and you already like a Gag, it should be your choice.

For Induction, Miele KM6320 looks good for your requirement. Large hob will fit 12" pan easily, and it should accomodate two 10" pan, one on large hob, and one on bridge side, either front or back, or in bridge mode. The large hob will allow up to 7.7 kW in twin booster mode. That's a lot of power. With Miele connectivity, it will turn on the hood automatically from what I have seen at demo.

Wolf 24" looks fine too. As far as I know, it does not have a true bridge, and does not have as high power rating as a Miele one.

Gag has 30" induction if there is space, as well as an option to get two 15" dominos vl 414 and vl 424 to get all knob control.
plllog
7 years ago
I've never missed a bottom element in the Gaggenau, but I don't use it much for baking. When I have, I've been well surprised at how well it does on convection only. I wouldn't want to be without a broiler in the house (I have another oven for that), so it's good that you have a choice of them with broilers.

I have the 24" Gaggenau induction with the knob. It's been six years or so, and they haven't brought it in yet, so I wouldn't hold my breath. It's probably just about paying for UL (Underwriter's Laboratory) testing. At the time I did my kitchen, a lot of members here were self importing induction, so there was lots of good advice. It's not expensive. You just have to find a seller who will ship it to you. Mine came by FedEx, and FedEx took care of the customs arrangements for a $5 fee, at the time. The seller hadn't double boxed it, the box was thrashed, and there were a few small dents in the stainless frame. Under the circumstances, I chose to consider it character, rather than a problem, and my kitchen design is busy enough that it doesn't show.

So, what you need to do is be sure it'll pass the building inspection, get a letter from your homeowner's insurance okaying it, and understand that there's no warranty. I did check with the local Gaggenau service to make sure that they'd be willing to repair it if necessary. As far as they were concerned, it was no different than one bought here. They warned me that the current difference could throw the clock off, but, in fact, the unit was made for 50 or 60 amps. I assume it's sold in the Middle East or maybe all their units are dual current. All of that wasn't a problem--my insurance agent took care of getting the insurer's approval. Their only requirement was that the installation be done by a licensed electrician.

If any 24" induction were available in the U.S. at the time I purchased (several had been the previous year), I would have seriously considered getting what was sold. I wasn't that thrilled with the controls for the 30" models I'd also been looking at, however, and when I first saw that there was a 24" Gaggenau (I was reading the booklet for the 36" one for a friend, and there it was in the same book), I was sold. Then it was just some whining and whinging about how to get it, and a major success. :) I'm not trying to talk you out of your other choices, or even recommend bringing in your own. Just telling my story. Since the Gaggenau is the same as your 36" minus the pair on one side, I'm sure you know how the big double ring works with your pans. I couldn't say about the others. If they don't have a big double ring, I'd give them a go by.

I think the auto on for the hood is a gimmick. You should turn your hood on ten minutes before you start cooking anyway.
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24inch induction cooktop, single small oven, hood

Comments (2)

Chanop

plllog

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