36" Induction range recommendations

last month

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Any real time suggestions and reviews of 36" slide in induction ranges? The threads regarding 36" induction ranges are a bit dated. Can we start a new one here? @wdccruise?

Thank you!

ETA I've seen some posts here where self-cleaning ovens caught fire, many GWers saying they would never use that function. Is manual clean the preferred option?

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plllog

last month

You'll have a lot more options if you can convert the cabinet to take a freestanding range, or the cooktop over oven combo. In general, Induction is pretty much the same unit to unit, especially in the moderate price range (super fancy might be making their own inductors, doing interesting layouts, etc., and low end can have inferior wiring and controls). The things to check for are power output per element, which elements have power sharing (same with a separate cooktop), how many power levels (at least 17, plus potentially boost, ultra low simmer, fry, etc. Boost is very useful. Others may not really be needed, but may appeal to you).

Location of the various elements for your cooking style--I use my least powerful least often because it's in the back. Great for a simmer--but a long reach and why bother if I don't have to put something to the back to use the greater power of the front. But there's nothing better for making toffee or melting chocolate; small pan, low heat, no double boiler. Also check the location of the controls and how they operate. Some people don't have good results with touch pads, or have trouble with sliders because they don't have the right heat/signals in their fingers. Others are fine when each element has its own control, but go bonkers when they have to select the element first, then use a single control on each--or vice versa. But the quality of induction cooktops at the most would vary on the quality of the wiring. They all work pretty well. And the forgoing things to check out are most meaningful in the "don't let that in my house" category because there's so few 36" slide-ins.

For ovens, I always want the ability for a cold start without going into preheat mode, which is needed for my baking. Others don't give a hoot about that. Also, the accuracy of the temperature. That isn't such a big deal if you're a comfortable and adaptable cook. This is the biggest variation in ovens, but all ovens, even the same brand, have quirks. Do a lot of checking on things when you first get it and learn how it works and you'll be fine.

So, if you find one you like (and BTW, giant ovens are inefficient, and sometimes the absolute space isn't the same as the usable space, so the FP might be fine). Do go check them all in person and bring your go-to pans. Oh, and make sure there's repair available locally! Ask them about how many repairs they have to do on them as well. They'll often tell you.

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Comments (7)

plllog
last month
I'm seeing this in Cooking Forum. My first thought was, ”Are there 36” slide-in induction ranges?” So I did a couple of web searches and found one from Monogram. It has a nifty clock face on the display in the picture. As with any range, the biggest difference is in the oven. With induction, you also have a trade-off between the cooktop and oven, due to power constraints. If you were open to freestanding, or separate cooktop over built-in oven, you'd have a great many more options.

Good luck finding what suits you. The important features for basic cooking are number of power levels per cook zone (minimum 17), sufficient power to elements, and accuracy of the oven.
gardener123 thanked plllog
gardener123
Original Author
last month
last modified: last month
With induction, you also have a trade-off between the cooktop and oven, due to power constraints.

I did not know this, thanks for bringing it to my attention!
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dan1888
last month
The three I would look at are Bosch, Electrolux and Wolf. Electric stoves with ovens and electric burners has been around for a number of decades without power compromise. I mean, I think all the one's I've seen always cook OK. 50A 220V circuit is enough. Many only need 40A. Using the elevated heat level of the self-cleaning function can be a problem for the electronics. I don't use it.
gardener123 thanked dan1888
plllog
last month
last modified: last month
As far as I can tell, none of the makers Dan suggested make 36” slide-in induction ranges.

While the point about power draw is true, making induction ranges that fit one circuit makes for power output compromises between the cooktop and oven. Induction runs off of electicity, sure, but it's very different from coil burners. Induction ranges that don't have this problem would be very new, and either have some quantum leap in efficiency or run on two circuits, though I'm not sure the latter is possible, and if it was, you could just get the components, anyway. And if you do, you still have to make sure that the cooktop and oven are compatible in clearances and all, if you're going to stack them range style.

If you're making a holiday dinner and have pots on several elements and the oven going, there will be power sharing, output limitations and the like. 36” might just be for an existing opening, but one assumes you want to be able to blast away on it. Check the specs. Always check the specs. Ask the reps about it. Read the reviews. And double check the info you receive. I could also be wrong, out of date.
gardener123 thanked plllog
gardener123
Original Author
last month
last modified: last month
Thank you, pillog. That is very helpful. I would not have thought to look at those specs.

It's a remodel and I currently have a 36" gas cooktop, hence the 36" induction since I appreciate the cooktop space.

The Bosch 36" is the only Bosch product made by Smeg, with terrible reviews.

Fisher Paykel 36" has less cubic feet (4.9) than the 30" Cafe (5.7).

Bertazzoni has 5.9 but few reviews.

ETA Bosch 36" is 3.6 cu.ft.
gardener123
Original Author
11 days ago
Just saw this Pillog, appreciate the added info!

36" Induction range recommendations

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