Replacing Electric with Induction stove and Range Hood
Swiya J
4 years ago
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Jaykaym
4 years agoRelated Discussions
Need Help Replacing Slide-in Stove/Range with Induction Cooktop
Comments (12)I guess because a) I want to keep the kitchen slick and simple - I do not use an oven at all and I do not want it there just to clutter up things and it not being used. I;ll probably stay here for another decade and even if I don't, dont really care about resale value of the property over a small thing like this b) I was planning to just cover up the whole bottom with a simple panel which hopefully wouldn't cost too much c) I don't wanna spend out of money pocket for a slide-in induction oven/range if I don;t use it. I just want the cooktop....See MoreAre You Happy With Your Range Hood ? (For Electric Stove Owners)
Comments (4)I have an electric cooktop and a Vent-A-Hood: 42" wide, SEPH18. I really like it! Yes, I would purchase it again if I had it to do over. Others have Modern Aire, Best by Broan, GE Monogram, etc. and like them as well. I would also post this question on the Appliances Forum. Here is a link that might be useful: Vent-A-Hood SEPH...See MoreReplacing Viking Electric - go induction?
Comments (20)Re your comment about oven fan noise in the Bosch induction ranges: that was a problem for some some of early adopters of the first release of the previous Bosch model, the HIIP054u. As demonstrated in this long thread on those ranges, Bosch developed a fix for that problem and it went away a couple of years ago. That problem has not re-emerged on the current Bosch models (the HIIP055u and HII8055u). The threads here say there have been no such fan noise problems with them. See this thread. On the subject of "pulsing," be aware that there are two very different kinds of things that get lumped in this category. "Loud clicking" (meaning switching noise) was a problem five years ago mainly some of the previous generation of Whirlpool-made induction products. (FWIW, both KitchenAid and JennAir are Whirlpool brands or "badges" as you called them.) The other "pulsing" problem that gets raised is a burner's inability to hold a steady low simmer instead of pulsing briefly up to a near boil and then going back to completely still for bit, then pulsing back up, then down, etc. Again, that was seen several years ago with some Whirlpool products but these days is mostly seen with the less expensive models of portable induction cookers rather than the ranges you are looking at. Less expensive portables use fairly crude "pulse width modulation" of cycling heat on and off for seconds at a time, and that makes their pulsing very noticeable. Most current ranges and cooktops use a much finer cycling --- many short pulses per second which will not be any more noticeable than on microwave ovens (which mostly use the same high-frequency "PWM" technique to generate lower heat levels.) A couple of additional points on the subject of oven temps being off by 50° or so. First thing is that every electric oven I've used in the last three decades has had a means of easily re-calibrating the control settings. The process will be buried somewhere in the user guide/owner's manual. Basically, buy a relatively accurate oven thermometer. (Lots of online recommendations from the likes of America's Test Kitchen.) Preheat your oven for half an hour or more to get a stable temperature. Following the instructions in the manual, you then adjust the display temp to match the reading on the oven thermometer. Second thing is to avoid being misled by the oven's preheat signals. Lots of threads here explaining how marketeers have gamed those settings for bragging rights in advertising. Basically, those signals only measure the air temperatures. If you try to measure oven temps right after the preheat signal goes off, you will find varying -- sometimes wildly varying -- temps. Most baking and roasting cooking is actually done with radiant heat from the walls of the oven. It takes at least 25 to 35 minutes for the walls to full preheat on residential ovens and to stabliize at heat. If you want the technical engineering explanations for this, you could check out Myhrvold's explanations on the Modernist Cuisine site (or the books) for more than you thought anybody might want know about this subject.) Regarding you comment about maybe looking to radiant electric stoves to avoid the poor reviews like you've found on induction ranges, my reaction is good luck on finding those without bad reviews. I'll just refer back to what plllog said so eloquently above about this subject....See More30 inch electric slide in range replacement - double oven, induction?
Comments (6)There are a number of induction threads if you do a search for the word, they should pop up. I traded my electric for a Samsung Chef induction double oven with warming drawer. The drawer is really low and since it's just DH and me, we don't turn it on and use it for storage. I think it bakes unevenly, although it has two baking "modes" and although we use the small top oven, which fits a smaller roasting pan, we rarely need both ovens. It is convertible to one oven. But I would never go back to an electric top over an induction. Never. As I said in another thread, I've actually been using a Tovala counter top combi-steam oven because I love the way it cooks but it is a one or two person appliance....See Morejwvideo
4 years agolast modified: 4 years agowdccruise
4 years agolast modified: 4 years agoUser
4 years agoCavimum
4 years agoSwiya J
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