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Induction ranges?

last year

Wife loves the idea of an induction cooktop but also likes the look of the more professional ranges. There aren’t a ton of 36 inch induction ranges out there but we’ve looked at Frigidaire Professional, AGA, Verona, even Wolf which is very pricey. Anyone have any experience with these induction ranges (or have suggestions?).

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Comments (13)

wdccruise
last year
Did you type, for example, "induction range" or "frigidaire induction range" in the search bar and then select "[what you typed in] in discussions" from the menu?
chinacatpeekin
last year
I have a 30 inch Fisher Paykel induction range; I love it. It’s about nine months old. No regrets!
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After having such a horrible experience with the Kenmore electric range, I am afraid to try Kenmore again. Still have some extended warrranty left which will transfer to the Samsung. I have had great luck with my other Samsung appliances, so I hope I do with the range also. My husband laughed at me when I told him that the appearance of the Kenmore just left me cold, but when he saw it, he felt the same way. Blah. Can't put my finger on why. gscience chick, after baking I usually leave my oven door cracked open in the winter anyway for the heat boost to the kitchen. My son uses Circulon Infinite pans on his induction and really likes them. (Interesting to get cooking advice from my son!) In browsing the net, Circulon has a 25% off sale this month as well as deep discounts on the Infinite (looks like Symmetry will be replacing it). I found an 11 inch skillet for roughly $18 and a twin pack 10 and 12 skillet for $36 (Symmetry), etc. Then on the potsandpans.com website I was able to find the 3qt saucepan for a really good price. I have a few pots and pans that I can use from before (I hope). Two of them have 8 3/4" bases - hope I can use them . . . I love my Calphalon Contemporary saucepans and hate to lose them, but I see that they are coming out with a Contemporary IH line (induction friendly) - in Australia, but not here yet. Maybe soon . . .? Guess my life is kind of dull when I can get so excited about a new range! Any hints and suggestions will be appreciated!
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Need help deciding - Single Induction or Double Non-Induction range
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A 10" round pot over two 7" induction elements isn't likely to work well, and likely won't hit both pot sensors as well, so literally wouldn't work. Check the manual for whether you can bridge the elements with a double griddle. I'm guessing that you probably can. Also, make sure that each element has at least 17 power settings (1-9 with half steps). I've heard that some ranges only have 10, and that's not sufficient for a good cooking experience. Even more important than size is power output, and also power sharing since you're talking multiple pots. Make sure the outputs will work for you. A great big pot will work on a smaller element, but it'll have a hot spot. If you have thin enamelled steel, or carbon steel (which is usually only found on shallower pans), you're more likely to get rapid response. Next would be a high quality designed for induction clad steel. Are all of your big pots good on induction? You might have to invest in some new ones anyway. I LOVE my 11" element. My cooktop is 24" wide with the 11" double ring, a medium sized one and a small one. The only time that's not big enough is when I have a couple dozen guests and the chicken soup in one stock pot with the matzah balls in another, and I have one on the 15" gas cooktop. For spaghetti, for the family, a three quart pot on my medium induction element is fine. I have a few pots that I make spaghetti sauce in, but they're all the size of the ring at the base. I'm more likely to package it up for the freezer, and change to a smaller pot to heat the portion for dinner, however, so I don't have to deal with more work later. So... I think you'd be fine simmering your sauce in your big pot, and perhaps using an 8" steel pot for the pasta. Or something like that. Compared to the price of a new range, a couple hundred dollars for a few necessary cookware additions doesn't sound tragic. For boiling pasta, however, if you can get your current pot on the element without banging into your sauce pot, even if it's a little off center, it should be fine. It's not like you're cooking something on the pot where hot spots really matter. You're just heating the water that's cooking the pasta. Every new piece of cooking equipment, whether it's a cooktop or oven or small appliance, has a learning period. Each has its quirks. Adapting to those is necessary. Relearning your timing is essential. It's not hard if you don't resist it. Just be mindful and notice how things are working for the first month or two. It'll turn out fine in the end.
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While going from cooktop to oven isn't unheard of, it's not a common enough even that I would fret about it. We're with you on ovens. In fact, we're putting in the Bosch swinging door ovens because my wife is short and she has a hard time reaching over a normal oven door. As for single-vs-double. I had a 48" Thermador range two houses ago. I rarely used the second (smaller) oven. However, I moved into a townhouse with double ge ovens (and a ge gas cooktop) and boy I got used to that in a hurry. Yeah, I had to carry a pan to the oven to finish under the broiler or bring the pan of drippings back to the stovetop to make the gravy, but the few extra steps weren't going to kill me. So what we ended up with is the Bosch 688 cooktop and double Bosch ovens.
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Just an FYI for those buying induction for the first time: you may need new cookware. I’ve only ever had induction once and everything took FOREVER to cook/boil when we first started using it. It was so frustrating I did a bunch of research and learned that induction only works well if your cookware has a perfectly flat bottom so the full pan bottom is in contact with the burner. Went to bed bath and beyond and started taking pans out of all the boxes and placing them on the floor to see if they fully made contact. It was surprising how few did! Finally bought the flattest bottomed pans I could find. Problem solved after that. Note this was in 2009-2010 so maybe newer models have resolved this issue. But I have no interested in trying again - gas for me all the way. Hated cleaning it (thought it would so easy but mine wasn’t) and even though I figured out the pan issue I always felt it wasn’t as good as gas.
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chinacatpeekin
last year
My FP induction range.
Carol Demas
last year
I got a 30" Frigidaire slide-in, it was around $1199. It's unbelievably great! Very, very fast time to boil and beautiful to boot.
theresa21
last year
last modified: last year
I have the 30" Bosch Benchmark. I love the individual cook-timed hobs. Bosch is coming out with a 36" industrial style induction range, not sure if it will have the timed-hobs. https://www.abt.com/Bosch-800-Series-36-Stainless-Steel-Industrial-Style-Induction-Range-HIS8655U/p/175429.html
Toronto Veterinarian
last year
I have the 30" LG, and love it (when I moved, I immediately replaced my radiant electric with another LG induction)! I prefer the look of knobs, though - YMMV. I will never choose anything other than induction again.
sydla
Original Author
last year
theresa, that Bosch looks interesting but 3.7 cubic ft for the oven size seems on the small side. For example, the Electolux/Frigidaire models are 4.4 cubic feet (granted, the Bosch probably isn't as deep and likely designed to sit more flush to the front of the cabinets, countertop).
theresa21
last year
@Sydia I think the specs might be incorrect, since the 30" inductrial model has an oven copacity of 3.9 CF.
chispa
last year
I have the 36" Wolf Induction range in our new build. Very happy with it and I came from a 48" Dual Fuel Wolf range in our previous house. I also have a second oven, a Miele convection/steam XL, which I use 95% of the time.
Julie K
last year
last modified: last year
@chispa, thanks for sharing your feedback! There's not a lot feedback about the Wolf induction range on Houzz, so I was very happy to read your post!

We have a 14 yo 30" Wolf DF range that we're replacing with a 30" Wolf induction range in a few months. Coincidentally we're also planning to supplement our range with a Miele XL CSO when we remodel our kitchen next year, so I hope you post about how you like the combo of the induction range and CSO. ;-)
wdccruise
last year
Why is the no-knob Wolf IR30450/S/T induction range worth $8,770 (MSRP)?
chispa
last year
That's a rhetorical question, right? Why is anything worth the prices they are charging these days? Supply and demand play a big part. You are also paying for the name brand, no different than with lots of other products out there. Why is a Mercedes worth more than a Honda?

As far as the knobs, I don't miss them like I thought I would and really like not having to clean around & under them!

@Julie K, I would give up every other appliance in my kitchen before I gave up the Miele CSO XL! You can find lots of old posts with very positive comments about the Miele CSO.
Julie K
last year
Oh I've read the many glowing reviews about the CSO! ;-)

I'm just curious if your use of the CSO changes (if at all) with the swap of your DF range with the induction range...

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