36" inch induction range recommendation
Krishna Ramachandran
last year
last modified: last year
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Lee M
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36 inch Induction cooktop recommendations
Comments (5)I had a Monogram which is the same unit with the exception of not having a pan size sensor (which I don't truly get since its not like the "burner" gets hot). We were really happy with it from a performance standpoint. It, and induction all together, lived up to the hype. It was as fast as i had hoped, and it offered all of the control i was expecting. I had three nits though: 1) Cleaning our unit's controls would often cause the controls to beep and read "error". This happend even if the cooktop was locked. It was never a big deal, but it kinda annoyed my wife. 2) The user interface isn't as slick as some other units with a slide type control. Going from low to high means you have to put your finger on it and let it climb 1, 1.5, 2, 2.5 etc all the way to 10 (I know, first world problems right?). Some units now have a slide bar that works like an iPad. 3) We somehow got a scratch on the glass after only 6 months. It didn't affect performance, and neither my wife or I remember doing it. In the long run it wasn't a big deal either since it was just cosmetic. If I was going to rate it, it would easily be a 9 out of 10, and like I say, those were nits and nothing serious. I liked the fact that General Electric made the unit since they have a lot of experience making high voltage electric devices--I trust them more than some more "appliance-focused" companies who might not have as much experience in that neighborhood (personal opinion there though). We lost our house in a wildfire last summer or I wouldn't be talking about the stove in the past tense. This go around, we are doing a Thermador instead because we are going with a full package, but we considered doing GE again too. Good luck with your decision!...See MoreNo 36 inch induction ranges?
Comments (3)In fact, there are some 36" and larger induction ranges --- you can custom order from the likes of French makers such as Lacanche. Obviously, $$$$$$. Beyond that, the problem is limited demand. Diva de Provence made 36" induction ranges for what, 5 years? They went bust. Consider how little demand there is for any electric range that is 36" or larger. I mean, Frigidaire has discontinued the 40" models which it used to make (and which also were sold as Kenmores). Brown Stove Works still makes a four-coil-burner 36" electric ranges which, I believe, are sold under the Summit brandname. Verona has (or had) a 36" five-burner radiant electric range ($$$). Heartland has an antique-look 48" radiant burner stove ($$$$ for the looking like an antique wood-burning cookstove). That's it. Seems to me that power supply requirements really do not affect this market segment very much. Those would be pretty much the same as you would need for for setting up a 36" induction cooktop over top of a 30" electric oven. Folks who want larger induction cooktop surfaces go that route which, I suspect, pretty much eliminates the market for larger induction ranges. Also, there really isn't much demand for residential 36" electric ovens, either....See MoreRecommendation for Easy to Clean 36 inch All-Gas Range?
Comments (39)Oh geeze, here is my anal retentiveness rearing its ugly head again but here we go again. Hang on... Probably due to the terrible review that Consumer Reports gave Bertazzoni years ago on an older model people are shying away from the new model. Does the new model make up for the sins of the last model? So how about this comparison, The Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1? Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu's to 19,000 btu's. Fisher & Paykel goes from 1,000 btu's to 18,000 btu's. One of Bertazzoni's burners goes down to 750 btu's but the rest of their burners have higher btu's. What if you want to simmer more than one sauce at a time? Fisher & Paykel's burners only go down to 1000 btu's but all of their burners go this low. I am not worried about the btu's at the high end but the low end I am worried about. Are Fisher & Paykel's 1000 btu's low enough for a gentle simmer? The Betazzoni doesn't have a storage drawer. The Fisher & Paykel does. The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel's more robust woven door seal. Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn't have this problem. The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni's 11,000 btu broiler better than Fisher & Paykel's conventional 13,000 btu gas broiler? I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu's. The difference is that Bertazzoni's oven is always on and kept at a constant temperature. I've never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature. Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni's warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind. There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions....See MoreThermador Freedom induction 36" cooktop or Wolf 36" induction range?
Comments (54)@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔....See MoreKrishna Ramachandran
last year
malabacat
last yearKrishna Ramachandran
last yearlast modified: last yearLee M
last yearMaureen Johnson
last yearKrishna Ramachandran
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Meltem KW
last yearKrishna Ramachandran
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Lee M