Do I have to have a vent with an induction cooktop
Opdos
4 years ago
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M
4 years agolast modified: 4 years agoOpdos
4 years agoRelated Discussions
Which induction cooktop do you have and what do you love about it
Comments (24)The GE Monogram requires 12" space underneath and most of the others don't. The Thermador, Miele, and Bosch have cook timers that turn off. The GE Monogram and Electrolux do not turn off. They all have different size elements so you can see which configuration works for you. Some of the models (Thermador,, Bosch) has direct touch for the heat level you want. Others you have to tap tap tap to get to the number (Monogram actually is touch and hold, and Miele I forget.) Electrolux I THINK is tap tap tap but not sure. (I did all this last month and am looking at my notes) I am confused about Power Boost but I wrote these notes when going through the user manuals. Maybe someone can clear this up??? Thermador: other in zone has to be off Miele: Booster Power share Bosch: other in zone has to be off Monogram: Power Share if other is off Electrolux: Power Share-- other DOESN'T have to be off. Is that correct? Another thing is how long the burner will stay on if you remove a pan from the element (like for shaking the pan around). Again, This is what I wrote from the manual but you should double check. I'm not guaranteeing any info : ) Thermador: 90 seconds Miele: Pan Remove 3 minutes Bosch: Doesn't Specify Monogram: 30 seconds Electrolux: 3 minutes...See MoreElectrolux Icon Induction 36" Cooktop - do you have it?
Comments (3)I have the Kenmore clone of the 2007 Electrolux Icon. It sit on the surface, with a height that I would estimate as about 1/2 inch (ca. 1.3 cm). It uses this space for cooling air flow. It may as a result be less sensitive to the temperature rise of the cabinet air below it. I think if I were to flood the counter surface with liquid, then there would be some likelihood that liquid would leak under the edge into the cabinet space below, just as it would for any top mounted surface that isn't inset and sealed. I haven't had any flooding happen to me yet, though, and DW's experience seems similar due to lack of signs of spillage in the wire rack area below that holds pans. I can see upon close inspection that there are a few grains of salt sitting next to the edges that need to be cleaned. Otherwise, because the surface remains cool, there is no encrustation of glop. My version of this cooktop has metal strips at the near and far side, and not on the sides. The 2007 Electrolux Icon also had a strip between the controls and hobs, and I avoided this to me undesirable feature by buying the Kenmore. I haven't looked at more recent Electrolux induction cooktops, or for that matter Kenmore cooktops, so I don't know what differences have occurred. kas...See MoreAnyone have Kenmore Elite Induction cooktop?
Comments (21)Well, the problem was not a relay, but a solder join that melted. Yes, the oven relay pole became unsoldered. A bit of solder and back to normal. This brings me back to a final comment. The technology is wonderful!. The stove is brilliant and safe. All homes in hot climates should consider this appliance. But, the board quality and manufacturing quality are where the problems stem from. The use of mechanical relays instead of solid-state switches, single layer boards for high current traces, not bending lead to increase solder area in high current spots. All these areas can easily be fixed and produce a superior, long-lasting product. This is why LG and Samsung have come into the appliance market and swept it. The USA manufacturers are too use to a monopoly and only care to produce a product that lasts the warranty period (was sure my case). Would I recommend it... yes. It is unique. What other stove can boil water in minutes, faster than any non-commercial gas stove, and at the same time place one's hand right next to the pot and be only warm. The stovetop always looks brand new, as it does not get that hot (no burnt-in oils). Also, the temperature range control can deal with chocolate and confectionery. Can you tell I do the cooking at home :o)...See MoreInduction - here's what I have.. what do I need?
Comments (11)I can't help with induction, since I've never used it, but I can comment on woks because I do quite a bit of stir-frying. I used to swear by my Farberware non-stick wok, but after getting a BlueStar gas rangetop in my new kitchen, I decided I'd try a "real" Chinese wok, and got a carbon steel one on eBay. To my delight, after seasoning it, I discovered that it really is non-stick (well, occasionally, a bit does stick here and there, but it's rare). I can heat to a far higher temperature than I'd want to heat the non-stick version, and it cleans up easily with hot water and just a dab of detergent. Carbon steel is magnetic, and a flat-bottomed wok would sit on the cooktop surface, so that would work with induction, but would more than just the bottom of the wok get hot? With my BlueStar, I remove the burner grate and the wok sits down in the flames so both the bottom and the sides get heated. The induction units designed for stir-frying that I've seen are bowl-shaped to accomodate a wok, so I've just assumed that's what one needed, but I don't know. ---Margaret...See Moretbate1
4 years agoM
4 years agoPatricia Colwell Consulting
4 years ago
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