Induction stove
Sandra Guzek
15 days ago
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Replacing Electric with Induction stove and Range Hood
Comments (8)Vocabulary can be a slippery thing. From your photo and your budget, I'm guessing that you aren't actually thinking about a "stove" or "range" -- at least, not as those terms are usually understood around here. Am I correct that what you want to do is yank out that radiant electric downdraft cooktop (Jenn Aire?) and drop in a 36" wide induction cooktop while adding an overhead vent? Also, am I correct that budget of $3k has to cover both the cooktop and vent hood? If so, I have some suggestions for things to consider. First, cooktop cutouts sizes vary between model years and brands. You might be able to open up the cabinets and drawers in the island and find a way to measure the dimensions of the existing cut-out from below. Or, take your cooktop's model number and do an online search for a pdf of the install instructions which will have the dimensions of the cut-out. Then, check those specs against the specs for the induction cooktops you might be considering. Depending on the particular induction cooktop you are considering, it might: (a) fit in the existing cut-out; (b) you might have to trim one or more sides to enlarge the cut-out (which means budgeting for the work unless your countertop is something other than the stone it looks like in your photo and you have the diy skills and tools to make the necessary cuts); or (c) the existing cut-out may be too big for some induction cooktops, in which case you have to figure out how to (and budget for) build up the rim support under the cooktop. Second, I'm recalling that some of the older Jenn Aire radiant electric downdraft cooktops were actually 42" wide. Is yours one one of those? If so, it rather narrows your choices of induction cooktops. All of the 42" induction cooktops --- at least all of the ones that I can think of off the top of my head --- are from expensive brands like Miele which will eat up most of your $3k budget. If your present cooktop is a 42" model, you might consider going with a 36" model and have some sort of cosmetic and structural cover fabricated (maybe in stainless steel) to cover the gaps and provide support. I'm guessing a new countertop for the island is not in the budget. Third, Green Designs mentioned a possible need for an electrical upgrade. Here's what that means if you did not understand the comment. Some 36" induction cooktops can run on a 40 amp circuit but many require a 50 amp circuit. Not so many years ago, 36" radiant electric cooktops might only have been wired to a 40 amp circuit. Seeing the existing downdraft radiant cooktop makes me suspect that the existing electrical circuit probably is a 50 amp circuit. Only you or an electrician on site can determine whether that is the case. You need to verify that you already you have 50 amp service (checking the circuit breaker may be the fastest way to do that). Otherwise, there are not many 36" induction cooktops that now are rated to run on a 40 amp circuit. Frigidaire comes to mind as one, and worth considering in light of your target budget. Fourth, the vent hood is going to be more expensive. As Jaykaym says, the Home Depot unit is out of consideration because it is a wall hung model. The linked Cavaliere is an island hood but it is only 30" wide, which is too narrow for your cooktop. At least, look at the 36" wide model. The basic problem you have to solve with any hood is that steam and etc. spread out as they rise. Think of the plume of cooking effluent as an upside down cone that gets wider as it rises. You want the hood wide enough to capture as much of the plume as possible. so that the fan grabs as much of the plume as it can. Too small a hood and, no matter how powerful the fan, you will be raising the plume up higher and spreading some of it further around the kitchen. Lots of very detailed advice here on fan and hood sizing over the years (particularly from Kaseki, our resident vent guru) if you care to search for details. The rule of thumb around here for decades has been that you want the hood to be at least three inches wider in each dimension than the cooktop it hangs above. With a 36" wide cooktop, the standard advice is to look for a 42" wide hood. You can go narrower with a wall mounted hood because the backwalls and cabinets to help confine the rising plume. No such aids for an over-island hood. That said, budget constrains your choices, which likely means looking at something for $100 more, such as the 36" version of the hood in your link. It will be better than nothing and, indeed, will be noticeably more effective than the existing downdraft unit. Be aware that running a 900 CFM fan into a 6" duct will be considerably noisier than better (but maybe less affordable) choices. Fifth, speaking of that 900 CFM fan, have you looked into make-up air (MUA)? Do you have any gas appliances (say, furnaces or water heaters) or fireplaces? Unless you have an adequate source of MUA for what your hood is sucking out of the house, running a strong vent fan can backdraft copious amounts of carbon monoxide into the living spaces. Also, more and more localities are adopting code provisions that require MUA for range hoods with fans rated to draw 400 cfm or above. Best check your local codes before anbody starts cutting holes in the ceiling and roof....See MoreAdvice/Opinion on Induction stoves, particularly the Invisicook
Comments (92)I try to keep emphasising the the Inviscook shouldn't be your only cooktop. It won't bring a full pot of water to a boil at all. I have boiled up to 4 cups of water on it but much more is questionable. The issue is wattage. The 2 burner models have 1200 watts, 3+ burner models do have a 1500 watt burner, but that still isn't enough to heat up a large pot of pasta water to boiling. Our 3700 watt induction burner on our other cooktop does .The wattages make a huge difference in performance.. I have a 3 burner invisacook under Decton porcelain and a GE induction installed. The GE was damaged by the installers so I had only the Invisacook for a number of months The 1500 watt burner on the Invisacook could not bring a pasta pot of water to a boil, ,so I heated water to a boil in my electric teakettle and poured it into my pot. It took 2.5 kettles of water. The 1500 watt burner on the Invisacook could keep the water boiling though to cook the pasta.. I was thrilled when my GE was installed. The 3700 watt burner on that will bring a pasta pot of water to a boil in under 10 minutes. I do not boil more than 4 cups of water nor do I sear anything on the Invisacook. I also love my Le Creuset pans and my cast iron pans and you cannot use them on the invisacook. I do use my Invisacook often, because I love the location in my Island where I can actually be facing other people in my kitchen. When using my GE, my back is turned to everyone....See MoreWould you choose a induction stove top or a radiant electric stove top
Comments (34)Probably not. If the Ceran doesn't get hotter than it does when induction cooking, I don't see any hazard to the unit. Surge protectors help, but even an array of them should not be expected to provide perfect protection. Some appliances/electronics use parts rated higher than peak wall voltage, but not as high as might get past a surge protector with a fast rising pulse. There are myriad ways lightening induced surges can get into wiring, so the best one can do is minimize the risk. After that, for complex power electronics not practical to connect to an uninterruptible power supply (UPS), (e.g., an induction cooktop), an extended warranty is a good idea in my opinion....See MoreInduction stove with double ovens
Comments (5)Your choices are predominantly the Cafe CHS950P3M that'sa GE Cafe slide--in induction dual oven range. Also the KitchenAid KFID500ESS. I have the KitchenAid that I bought 4 years ago. Both have true self-cleaning cycles, not some AquaLift that pretends to clean the oven. Unfortunately, because of production problems due to the pandemic, inventory of many appliances and selection is lacking....See More
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