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Induction Ranges

Eric Perry

Eric Perry

Jun 16, 2002
12,630
691
the depths of fiery hell, I mean Phoenix
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#1
Who's got one? I used gas for years, and absolutely loved it. The house I bought didn't have a gas stove, and the costs to have a dedicated gas line run to that corner of the house just wasn't realistic. So I was stuck cooking on absolute garbage glass top electric. Now that prices are no longer ridiculous, I just ordered a new induction range with a convection and air-fry compatible oven. I know the premise with induction cooking and I can't wait to get cooking on the new medium, but I haven't used one directly myself. I'd love any feedback you all have on cooking with induction.
 
#2
Eric Perry said:
Who's got one? I used gas for years, and absolutely loved it. The house I bought didn't have a gas stove, and the costs to have a dedicated gas line run to that corner of the house just wasn't realistic. So I was stuck cooking on absolute garbage glass top electric. Now that prices are no longer ridiculous, I just ordered a new induction range with a convection and air-fry compatible oven. I know the premise with induction cooking and I can't wait to get cooking on the new medium, but I haven't used one directly myself. I'd love any feedback you all have on cooking with induction.
Click to expand...
So, you're saying the house already does have gas, just not in that part of it? The gas line in our kitchen has been relocated a few times over the 108 years of its existence. Worth it. And, it wasn't all that expensive, either. Maybe you've just been given "I don't want to do it" quotes?
 
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#3
Induction is great. The only complaint that I have is model specific with the low temperature settings being either too hot or too cold. This is not inherent because I know people who are much better cooks and have bought higher end induction stoves that do not have that problem. These same people have moved from gas and have not regretted it.

Boiling water is super fast and the temperature change is way quicker than standard electric. Also no VOCs which is always a good thing.
 
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#4
I have had low end induction and higher end induction. I love my Bosch induction range I have now. I love no VOCs. We’re moving to a house with a gas stove and putting in the induction.
 
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#6
We're planning to switch from gas to induction this year, so I don't have experience with it yet. But a close friend of mine has had induction for several years, and she absolutely loves it. I'm planning to get this model, which gets good reviews and has conventional physical knobs. Otherwise, I'd go with Bosch, which was recommended by a general contractor I know.

6.3 cu. ft. Induction Slide-in Range - LSIL6336FE

Discover the 6.3 cu. ft. Smart Induction Slide-in Range that features InstaView® Window and ProBake® Convection. Shop LSIL6336FE from LG USA.
www.lg.com www.lg.com
 
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#7
I have a Frigidaire Gallery. I hate it. Like previously mentioned, the levels between the lower temp settings aren't to my liking either. It throws an internal communication error randomly of F40 with beeps that will drive the dogs nuts if we're not home to reset it. Had it "fixed"... nah, still errors. Also, all induction compatible pots are not created equal - some do better than others. Cast iron, of course, rocks. I've tried glass top junk and I'd rather just use my mom's old coil electric range. I have gas furnace and water heater so I'm having a line run to the kitchen and be done with it.
 
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#9
I have only used low end induction ranges and have a couple of questions for those with good ones...

The cheap ones I used had a safety feature where the element shuts off immediately when the pan is lifted off the surface. I constantly lift pans off the surface while flipping food around, and the shutoff feature was very annoying. Do high end inductions do this?

How does the cooking surface hold up to pans being shaken or otherwise slid around the surface? Scratching, abrasion, etc?

Cheers!
 
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#10
feterpatch said:
I have only used low end induction ranges and have a couple of questions for those with good ones...

The cheap ones I used had a safety feature where the element shuts off immediately when the pan is lifted off the surface. I constantly lift pans off the surface while flipping food around, and the shutoff feature was very annoying. Do high end inductions do this?

How does the cooking surface hold up to pans being shaken or otherwise slid around the surface? Scratching, abrasion, etc?

Cheers!
Click to expand...
Mine has a delay on the auto shut off so it is rarely a problem, and when it does shut off unwanted it is my error (not being prepared, not putting the pan back on the burner properly etc.)

If I have to shake the pan I will lift it just in case because shopping for appliances sucks and I don’t want to break what works. I have slipped and banged pans on the glass a few times without issue though.

I’m not a hobby cook though, so I might not use the stove with fancy methods like a good cook might.
 
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#11
feterpatch said:
I have only used low end induction ranges and have a couple of questions for those with good ones...

The cheap ones I used had a safety feature where the element shuts off immediately when the pan is lifted off the surface. I constantly lift pans off the surface while flipping food around, and the shutoff feature was very annoying. Do high end inductions do this?

How does the cooking surface hold up to pans being shaken or otherwise slid around the surface? Scratching, abrasion, etc?

Cheers!
Click to expand...

Mine also does not shut off so not a problem every moving stuff, flipping stuff, etc etc.
As for the surface, no problem yet, but it is only a year old. I also had a glass top range before so I am used to working with them. We do slide, shake and all of that on the surface and no marks
 
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#19
MJ5150 said:
It's a medical issue between the pacemaker and the electromagnetics of the induction stove.

-Mike
Click to expand...
They do, in fact, sound like miniature MRI machines when they cycle on and off. I’m not surprised at all that it would be a concern.

We have a high end Samsung model, and my only complaints are with the user interface. In fact, my only warning, generally, is don’t buy any Samsung major appliance. They’re very good at building revenue generators. Not so much at designing basic, functional appliances, that meet or exceed the capabilities of older technology.

In the case of their refrigerators, it’s extra crappy ice makers, plus water filters that use proprietary high pressure fittings. On the range it’s a mobile OS that’s clumsier and slower than any other appliance I’ve ever used. Its only real purpose appears to be for Samsung to collect data. I’m not getting rid of either any time soon, but I won’t even consider another Samsung appliance.

Other than the touchscreen interface, and associated glass panel (is there anything stupider than unnecessary glass on a cooktop?), I love everything about the range. I thought I might need more granular temperature control, but it hasn’t been an issue in practice.
 
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#20
Jeff Scott said:
So, you're saying the house already does have gas, just not in that part of it? The gas line in our kitchen has been relocated a few times over the 108 years of its existence. Worth it. And, it wasn't all that expensive, either. Maybe you've just been given "I don't want to do it" quotes?
Click to expand...
I do have a gas water heater and pool heater. Neither are close to the kitchen, however. I got three (I think it was three) quotes to run a dedicated line for the stove, and all were in the $5-6k range. And that was probably 6-7 years ago. In hindsight I'm glad I didn't do it, as with today's prices and tech, induction sounds like a much better option over gas.
 
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