Frigidaire Induction slide-in range - any thoughts/
Comments (12)
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I like my Frigidaire induction range! Thank you.
Comments (15)I watched the "hybrid" video and am not sure what to make of the noise level. It seemed very pronounced when PB (power boost) was dialed in. It seemed to almost disappear when the presented dialed the setting down below 7.5. I found the humming-buzz really annoying. But, as a professional videographer, I also had to wonder how much of the noise level was an artifact of holding an inexpensive consumer video camera close to the pots with no way to disable the audio auto gain controls (AGC). What puzzles me is that the buzzing seemed to be partially drowned out by the sound of the water boiling. The sound of the water boiling seemed seemed much louder to me than the sound of boiling water that I hear in my own kitchen. Audio AGC ramps up the recording volume when things are really quiet and dials it down as the noise level goes up. It can seriously exaggerate relative sound levels. The presenter did mention that he heard the noise and said (as others have in commenting on the KA induction units) that you don't hear it when the range fan is on. That suggests to me that the induction modules on that Frigidaire cooktop are indeed noisy though perhaps not a noisy as it might have seemed from the video. I've got a portable countertop induction unit (Max Burton 6200) which produces a bit of a ringing-humm when set to high with smaller pans. It is at a frequency that I personally find annoying, but it goes away as the pan heats up and it is nowhere near as loud as the level seemed in that video. I'll be interested to hear what angiebangie reports....See MoreNew Frigidaire Slide In Induction (hybrid?) Range
Comments (3)It is a hybrid. It only has a warming drawer instead of the double ovens like E'lux. Here is a link that might be useful: Frigidaire hybrid induction range....See More48" AGA induction range...any thoughts?
Comments (4)Instead of two wall ovens a popular choice is a steam oven as the second. The Aga gives you only 5 induction elements with 9 levels of adjustment. A 36" Bosch cooktop gives you 5 zones with two flex areas for griddles and 17 levels of power. An induction cooktop can require only 1-1/2" clearance for an oven under. Or you can position them at another under counter location. Miele has one of the best steam ovens. Their cooktop and wall oven are priced higher than Bosch. If 4 induction elements were ok a 30" Bosch 800 or Benchmark induction range with a separate Miele XXL steam oven would provide a lot of options without spending as much. Remember that each of the separate ovens or cooktops requires a separate 220v line. 50A circuit for at least the cooktop and an oven or just one for the range....See MoreGE or Bosch slide-in induction range?
Comments (43)I'm not sure I followed the explanation you received from the GE rep. Or maybe the rep was giving you an engineer's explanation of "Pulse Width Modulation." PWM is a way of using power in bursts to effect energy transfer equivalent to turning a traditional electric or gas burner up or down. It is kind of like averaging. You cycle the power on and off slowly to simulate lower energy transfer. Cycle it faster and with longer pulses, you get more energy transfer and the effect of turning up the power or gas on a traditional hob. That's how most microwaves work, btw. What we're talking about is how much energy gets transmitted into the cooking vessel. The PWM is just a way of governing the amount of energy being applied to the pan. The net effect is the same as turning power or gas up and down. Maybe somebody else can better explain the theory of the what the rep suggested? On your question about cookware to buy, let me suggest try a new post with links to the cooking and cookware forums here where you can get more direct responses. Also, rather than have me give a cookware 101 lecture (pontificate?), I suggest you try a site like Serious Eats which already has a pretty good discussion of "essential cookware." (Click on the highlght to go to the article.) I think Cook's Illustrated also may have one if you have access to their site. My responses to your specific cookware questions are: 1. I certainly would and do mix pan from different brands and lines. Most folks here would advise you to do so. Nothing necessarily wrong with buying sets, of course, but you may do better by picking and choosing. 2. I have only two Demeyere pans, both labeled as "Demeyere 7 TripleInduc.." Bought them on clearance from the Zwilling website you noted above for the plancha. One of my pans is a ten-inch frying pan. The other is the 21"x13" big brother of the plancha/teppanyaki/griddle you linked above. 3. I have both a roasting pan and a dutch oven. Frankly, if I had neither one, I'd look at the recommendations on Cook's Illustrated and Serious eats for decent dutch ovens and then I would also get a good , sturdy half sheet pan (it is a baking sheet with a short raised rim around the outside.) I'd use the baking sheet to impersonate a roasting pan by plonking in a cooling rack and setting the food on that. Also, if you get that plancha/griddle/teppanyaki, it can do a bang-up job as a shallow roasting pan, too. These days, I use my big roasting pan mainly for very big and juicy birds. YMMV. 4. Re "straight-sided" versus slope-side skillets, there is no "must" for induction. Get the slope-sided pan that you think you will like using better....See MoreRelated Professionals
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4 years agoHmmm. I got mine in 2018 and the model # is a little different. It's a 30" slide-in. My only complaint is cosmetic. The control panel is plastic and scuffs and scratches easily. The black lip that keeps liquid from running over scratches white. I fill it in with a sharpie, which works, but it's a bit annoying.
I like how it cooks. I had never cooked on induction before, and it was pretty easy to get used to. So easy to clean too. That's the best.
Bonnie Riley thanked stillpitpat
4 years agolast modified: 4 years agoAn induction stove is the adaptation of a 150 year old technology using an oscillating magnetic field. It's not different or new, and speeding up the oscillation to 2450 Mega hertz you'll have a microwave. The Oscillating field required is strong with a high frequency and why people with pacemakers are advised to stay away from these ovens, because they're not shielded like a microwave is.
The additional parts required to produce the oscillating magnetic field are numerous and just more parts to fail. Notice the fan? Yep you'll hear it well until one day you won't because it failed. The fan and heat sink in the bottom left indicates heat build up under the ceramic glass that can also break and scratch if you're just a little too careless on it. The parts you see are for each burner, not the entire top.Forget about using a Wok, they won't work good, the pans must be flat and the right size, and the strong oscillating magnetic field will interfere with other electronic devices near the stove, again the field is NOT shielded, cell phone?. Keep Aluminum foil away from the cook top, it will react like aluminum foil in a microwave and melt to the cook top permanently damaging the ceramic glass. I see a grave yard full of induction stove tops in the future, it's a gizmo gadget designed for failure. One last thing, the top is going to hum, a nice little hum just like a microwave but not as loud.
Bonnie Riley thanked kevin9408- 4 years ago
- 4 years ago
wdccruise