Induction Experts Help- a question about induction range cleaning
Bob W
3 years ago
last modified: 3 years ago
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beesneeds
3 years agoRelated Discussions
GE Profile Induction Freestanding Range vs. Kitchen Aid induction
Comments (8)Sherean; I've had the GE Induction Range for about 6 weeks. Switched over from a Sears Smooth top range, with which I despised greatly. I grew up cooking with gas. I LOVE LOVE LOVE (did I mention I love this range?) this range. I will be redoing my kitchen this summer, we bought this range early b/c Sears had a fabulous sale in October (I got it for $2159). I also decided against wall ovens as I have a convection micro: that and the range provide plenty of oven space. I love the responsiveness of the burners (the middle warming hob is radiant, not induction, btw -- not a problem). The Convection oven is large, has worked wonderfully. The warming drawer was fabulous at Christmas -- we had many people over 5 hours and it really worked well at staging the biscuits and meat. The rangetop is a joy and soooo easy to clean, compared to that #$^%%$# smoothtop that is sitting in my garage. My only complaint thus far is that fingertips show easily on the control panel - but disappear easily with a microfibre cloth. Oh, and the timer has a weenie beep, compared to the ^%$^&^%$%% old smoothtop. I bought a Circulon Infinite set and a Henckels International Classic Clad. I have been very pleased with both sets. One word of warning, it took 3 delivery dates to get the range, it was delievered 6 weeks after I bought it. Plan accordingly. Here's a link where I have 2 posts discussing more about the range. Good luck and Bon Appetit. Rita Here is a link that might be useful: more comments on GE Induction...See MoreInduction ranges: So we WERE VERY interested in inductions ranges BUT
Comments (33)tiffeslan, the Gagg is still working out fine for us. Occasionally (not frequently) I hear a buzz but adjusting the placement of the cookware seems to solve the issue. We enjoy the ability to place pots/pans anywhere on the surface and have the size detected. Sliding those pots and pans around so easily probably contributes to scratching, however. We also like and frequently use the cooking timer that each cooking position offers. The timer has been very useful, particularly since certain people in the house have a tendency to put something on to cook and then wander off. ;) The specs on the Gagg indicate that it allows for cookware “as small as 3 inches…” I can confirm, having had someone inadvertently “cook” their metal travel mug. Oops! I’ve had one visitor tell me she was uncomfortable using induction after “always having a gas range.” I’ve not had a gas cooktop so can’t weigh in. Although we are not gourmet cooks (the first use of our beautiful Gagg was for a can of Spaghetti-O’s lol), we would definitely choose induction again. We love our Gagg and would most likely repurchase if in the market for a new cooktop. Hope this helps! I’m happy to answer any questions you might have....See MoreMore questions about Induction Range, Bosch Benchmark HIIP055U
Comments (12)pollydill, we don't have ours yet, but it's sitting in the warehouse waiting on us : ) I've read tons of reviews, making my decision based on GW/Houzz reviews. I can't answer most your questions, but regarding cleanup, most recommend the glass cooktop cleaners as excellent for it. I remember one person had a burnt milk stain that came up with the razor cleaner. During our in-store demo of the range, cheese was purposefully burnt on. The razor cleaner got most up, followed by a wipe-down with glass cooktop cleaner and cloth. All gone. Water was brought to a boil for another demo, and the pan lifted up - I placed my hand on it 2 seconds later and it was only a little warm. Not uncomfortable to the touch. I'm sure any glass cooktop can be scratched. I'd keep salt and other things cleaned up, not scootch pans across it : ) Then the cheese would melt to the pan, not the cooktop if it's induction....See MoreNeed expert help on my induction and hood!
Comments (4)Please read the FAQ that opaone has organized that at present is on this forum page. Please read other recent comments I have made about requirements, viz. https://www.houzz.com/discussions/which-style-exhaust-hood-insert-undercab-chimney-is-most-effective-dsvw-vd~5546222 You will have to make Imperial to metric conversions where applicable. (Multiply by 60 for minutes per hour and by 0.0929 for cubic meters per cubic foot. Here are some specific comments: Your 900 m^3/hr flow rate is equivalent to about 160 CFM. This is likely too low. Try for an actual 90 CFM per square foot of hood entry aperture (for containment), and try for a hood entry aperture that overlaps the cooking zone by enough to capture the rising and expanding cooking plumes. Cooking plumes have flow velocities and expansion angles determined mainly by the pan base temperature, with some influence from combustion products if using gas. At least overlap the range by 3 inches on the sides and front (if feasible). For these sizes and flow rates, height over the cooking zone can be up to 36 inches. To get 90 CFM with filters and other pressure losses, aim for a blower rated at a flow rate equal to 135 CFM per square foot of hood entry aperture. Make-up air (MUA) is critical to hood performance. No air flows out that didn't get into the house first. All restrictions on the getting-into part cause reduced flow rate by the blower....See Morewhistle_b
3 years agobeesneeds
3 years agodadoes
3 years agoBob W
3 years agolast modified: 3 years agovenmar
3 years agotedbixby
3 years agoShannon Karten
3 years agoGloria
last yeartheresa21
last yearlast modified: last yeargwarring
last year
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