Do 36” induction ranges exist?
Em
2 years ago
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Comments (9)
wdccruise
2 years agolast modified: 2 years agoRelated Discussions
36' Induction Cooktop w/ oven beneath OR a gas range? OR what???
Comments (9)Babs, I share your frustration! I have a Maytag Gemini and use both ovens frequently and also love having the option of using a smaller oven to save energy. I am also planning on a 36" induction cooktop but am having trouble figuring out how to fit double ovens in my smallish kitchen. I wish there was a reasonably priced 36" induction range. (I'm currently drooling over that 36" Diva, but when it says to call for pricing I know that means it's out of my price range.) Here are some of the options I've come up with; maybe one of them will help you. (BTW, I have no idea which one I'm going to use, but I don't think we'll be doing our reno for a couple of years due to finances.) 1) Put in 1 standard built-in oven either under the cooktop or on refrig wall. For second oven, use Breville oven. Problem with this is the Breville can't be built-in and I really don't want it on the counter (I would get the bigger one). If this could be built-in below a counter, I think this would be the perfect economical option. 2) Second oven would be a speed oven of some sort (Electrolux, Miele, Advantium, etc.). This is a significantly more expensive option than #1, but it would be built-in which is a plus. In order to do this one, I would have to move the doorway to my dining room so I could take advantage of about 2 more feet of wall space. If you put your main oven below your cooktop, maybe you could fit a speed oven under the counter somewhere else in your kitchen. #3. Sharp SuperSteam Oven. It can be on counter or built-in. It's a steam, convection, and MW. I was thinking I could put this on a shelf over my counter. I think there may be 36" Induction ranges available in a few years, but that doesn't help anyone doing their reno now. It's hard to work 2 ovens into a small kitchen, but it can be done. It suddenly occurred to me about a month ago that if I moved the doorway to my dining room, I'd get rid of a blind corner and gain about 2 feet of wall space which might, just might, give me enough space to fit stacked double ovens. Good luck, and I hope I've helped!...See MoreRange hood insert over Wolf 36” induction?
Comments (8)There is always make-up air, the question is whether it is adequate. No air leaves the kitchen via the hood that didn't enter the kitchen. If the entry path is restrictive, then (a) there may be a safety hazard with respect to combustion appliances in contact with the kitchen air -- back-drafting carbon monoxide, and (b) the hood flow will be less than one wants. Whether 400 blower-rated CFM (in practice significantly less actual volumetric flow rate) is sufficient depends on cooking surface temperature and various details about the hood configuration; and one's tolerance for grease and odor. Ignoring edge effects between a liner and a cabinet, and using the Wolf 22.5 inch by 40.375 inch liner as an example, the effective entry area is assumed to be 6.3 sq. ft. I would recommend 90 ft/min air velocity if wok cooking or hot searing is intended. This requires 6.3 x 90 => 500 - 600 actual CFM. Depending on pressure loss in the hood baffles, the selected blower, and the pressure loss of the MUA system, a 750 - 900 CFM rated (that is, hanging in free air) blower is needed. You will need deliberate, but possibly only passive, MUA for this configuration. The most optimistic assumption about lower plume velocities from induction cooking would reduce these values to 2/3. That is, a blower rated at 500 - 600 CFM could work. Municipalities enforcing the IBC requirements on MUA will still require some MUA scheme, such as a duct with a powered damper. A smaller hood is not a good fix for cutting required CFM, because adequate plume capture could be unsuccessful in some cases. It may be worth adding, as @opaone has pointed out w.r.t. commercial hoods, if the capture or containment volume -- the reservoir -- below the baffles is larger than typical of residential hoods, then plume spillage can be resisted with a somewhat lower volumetric flow rate. I am not aware of any quantification of this effect, due I think to spreading of the plume over the entire baffle space, but in the case of an insert one has this option: namely, to put the insert farther up in the cabinet and extend sheet metal down to the cabinet bottom. I wouldn't want to bet that a 400 CFM rated blower would be adequate in this case, but it would be a possible option to avoid dealing with MUA from a code enforcement POV. Whether combustion appliances are thereby safe is dependent on too many factors to make a pronouncement....See More36” induction range frustrations
Comments (9)Mallory, overall I’d say I’m happy with the Sofia Pro. The induction top works fabulously. The individual hobs have great control and also have fast heat settings when you want to get things going quickly. I only need more than one hob for one pan when making pancakes or French toast. In these cases I do need to place my griddle over both the center and one of the front hobs, so kind of going diagonally across the cooktop surface. I do not notice any problems doing this even though there is no bridge. Is the temperature in the middle of the griddle less than the parts over the two hobs? Yes, but not enough it seems to really matter - at least for the stuff I cook. It may be different if someone is doing something needing super-critical temps across the entire cooking surface. The oven is pretty good. Part of the reason I decided on the Sofia Pro is that it has one of the largest oven capacities among the 36” brands I looked at. And it does. It’ll take anything I can throw into it with room to spare. The gliding rack is a really nice feature, even if it does use up a bit more vertical space than a regular wire rack. It can always be replaced with a standard wire rack when necessary. Oven calibration works very well. If I remember correctly the range is -35/+35 degrees of calibration adjustment. Pre-heat time when set to Fast (a button press activates this when desired) is quite fast. Comes up to Bake 425 in about 10 minutes, give or take. Evenness is reasonable when using non-convection settings. I still have to rotate pies and the like to get perfectly even browning across the surface, but I can tell that it’s better than my old 30” KitchenAid gas range. Evenness for convection settings is better. Beyond that I can’t say much as I haven’t done critical temperature testing over the oven space. I have had a disappointment with the self-clean, however. Do a search for that here and you’ll see it. Apart from that I’ve been happy with this purchase. Hope this helps....See More36" induction range (Fulgar Milano, F&P, Electrolux, Verona, & Smeg)
Comments (6)I'm sorry to not have experience with ownership. I'm still in the research phase. I was going to go with a BlueStar gas range, but am thinking of switching to induction. So far I've noticed in the reviews that folks aren't particularly happy with the Fulgar Milano induction ranges. When I was looking for a gas range, I was thinking of the Fisher and Paykel, which I saw and liked in the Yale Appliance showroom. Then I started looking into them, and it seems that F&P is absoluetly rife with service horror stories. They also have a terrible replacement part policy. They only stock replacement parts for FOUR YEARS. While this doesn't directly address your induction range, it does speak to the company philosophy. Doesn't seem very customer-oriented to me. I was inclined towards the Bosch, but then reviewers say that the oven fan is very, very loud and not controllable, which sounds like a non-trivial annoyance. The kitchen is a gathering place in my home, and I do bake a fair amount. There are zero bad reviews on Amazon for the Verona induction range, which is my current pick, but it's early days for me at the moment. Sorry you're in a pinch. Sounds stressful....See More
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