Change to Induction from Gas Rangetop - 2021
ferber
2 years ago
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2 years agoRelated Discussions
? about look of induction vs gas rangetop
Comments (4)I think either would look lovely! If you want a focal point, however, you can make the cabinetry in your cooking area just a focal-y as a rangetop. Options: 1) Clad the top drawer under the induction with stainless, and put stainless or brass towel pokes, or something, across the surface to give it a functional look. I think the Thermador doesn't require a lot of clearance, but usually that top drawer is only deep enough on the inside (under the apron around the cooktop) for things like wooden spoons, spatter screens, or baking sheets. Making it look different makes sense. 2) Make your whole bank of pot drawers a "range". Use a contrast color for the whole stack (black, stainless, copper, or whatever you think fits), and add special feet to the toekick to set it off. Use special hardware to set aside that bank as well. You could even use long pulls (appliance size) to give it that range look. 3) Use an inset or medallion on the backsplash to highlight the area over the cooktop and under the hood. Use a smaller motif of the same stuff on the hood surround for emphasis. 4) Use accessories to direct the glance. Keep a beautiful trivet with an even more beautiful kettle right by the cooktop. On the other side, have a crock of utensils, or some beautiful bottles of infused oils, or a little tray with oils and seasonings. I.e., frame your cooking area to direct the eye to it. 5) Rethink the faux cabinet and put in a gorgeous hood as a focal point instead. Check out Modern Aire hoods. They've become very popular with the people here....See MoreThinking of moving from gas to induction but am nervous...
Comments (74)I am considering the induction cooktop with my kitchen remodel. I am reading above about airflow under the unit. Under my cooktop are 2 pull out shelves for pot storage. Is that going to cause a problem? I ask because of what was said above and quoted just below here: Posted by blt_in_nm (My Page) on Sat, Oct 20, 07 at 12:31 "The install instructions for the GE also say to not have a shelf wider than 18" from the back of the cabinet, and it seems like a built-in oven would violate that. The airflow is from vents in the front (beneath the counter surface) to two small muffin fans on the bottom surface. Without a place to draw in fresh air, it seems like you would just be recirculating the hot air beneath the unit (in the 12" space or whatever you get with an oven)" Am I going to have a problem storing pots and pans under the cooktop and I truly do NOT understand the 18 inch shelf comment? Is the 18 inches meant back to front or? Thanks in advance to anyone who can clear this up for me. Asking some of the salesman is like asking the little boy next door. So many really have no clue beyond the price....See MoreAnybody go from Induction to a Gas Range?
Comments (10)I have both ("big honking" gas range and induction burners). Neither one is aperfect sub for the other. I like the induction for all the reasons above but there are some important-to-me things the induction can't do: chiefly regarding home canning because of pot material and size incompatabiity. We have solar power so my fuel for the induction is essentially free. But of course I do want to cook at night, and during power outages so free solar power doesn't completely serve my needs. I also really like my gas ovens, gas infra-red broiler and assorted special use pots that can only be used on the gas burners. And I really like being able to use the gas burners during power outages. But of course, all my propane comes from fracked gas, which I don't like. Of course if we didn't have solar then most of my electricty would be generated using fracked gas - or worse, coal - even in Niagra Falls -powered upstate NY. The one thing on your list of gas-powered things that I wouldn't ever consider getting (again) is the indoor gas range-top chargrill. I have one; well, really, I had one and it was such a PITA to use and clean and requires such formidable ventilation that I eventually wised up and had the gas grill burners removed from my range and installed a slab of granite in their place, which turned out to be much more useful. And of course when you use it you are eating food cooked over open gas flames, which isn't as tasty as food cooked over wood or wood-charcoal. If we want grilled food, we can do that outside over a real wood set-up. The other thing to think about is the sheer design-driving size of a 60" range. Mine is "only" 48 inches and it still exacts a heavy price in terms of reducing my flexibility in placing it within the room. If you decide to go with a separate cooking surface and wall ovens, you may also want to consider having one of the ovens be an under-counter model so that you have the convenience of it being right at the cook-top for those dishes that require both types of cooking to complete and to use it for those smokey/smelly things that are roasted in the oven. If you want additional ovens for baking, etc. there's no problem with having those separated from the exhaust system as they don't generate issues - who ever wants to remove the smell of a spice cake baking??? HTH L....See MorePhotos of gas rangetop next to induction module?
Comments (11)My kitchen is anything but contemporary but I think the modular system is actually quite nice (and my previous range was a 30" Dynasty and I've done over a dozen housesitting gigs in the meantime and got to try various cooktop confiugrations but never induction - or any mixed fuel configiurations). Then again, I do have the older style that is all-black Ceran glass (no SS as the current models have). My house area doesn't have any piped-in gas so we use the electric normally and the gas when required or in case of power outages (though I have not checked if the gas can be manually lit). One flaw though is that you will not be able to have 4 good size pots/pans on at the same time unlikely a full-size normal configuration cook top....See Moreferber
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