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Thread Number: 71416
/ Tag: Ranges, Stoves, Ovens
Induction ranges - Future, fad or fool? |
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Post# 944978 , Reply# 1 6/24/2017 at 06:22 (2,497 days old) by askolover  (South of Nash Vegas, TN) |
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 I don't have an induction RANGE but I do have a portable Duxtop 1800W induction cooktop. Normally I am partial to gas and have been since my mother converted to gas cooking in 1992. Everything I have is gas fueled...water heater, dryer, pool heater, backup heat, central heat, outdoor grill, and kitchen range. But....ever since I bought my portable induction cooktop...the only time I use the gas stovetop is for holiday cooking when I need more than one burner going at the same time. Induction does NOT heat the whole kitchen up when I cook, there's no wasted heat. I bit the bullet and bought myself a stainless cookware set that is induction friendly as well as have cast iron to use on it. I'm so pleased with it that when we do build our new house, I'm going to have another gas range on one side of the kitchen and have an induction cooktop permanently installed on the other side of the kitchen so I can have the best of both worlds. Induction cooking truly is instantaneous and it will boil water much faster than gas. After living through an ice storm where our electricity was knocked out, I will always have gas as a primary source for heat, cooking, and hot water. This is the model I have http://www.ebay.com/itm/Duxtop-1800-Watt...
Have you seen the Samsung induction cooktops that use LED indicators to visually show the user the "power" level as a "flame" level? I don't like Samsung but I think this is so neat! | ||
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Post# 944981 , Reply# 2 6/24/2017 at 06:58 (2,497 days old) by DADoES (TX, U.S. of A.) |
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Post# 944984 , Reply# 3 6/24/2017 at 07:11 (2,497 days old) by appnut (TX) |
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 I'm the one Glenn is referring to. My new KitchenAid KFID500 double oven range was installed May 23rd. In fact, I was cooking last evening when Glenn called me formy birthday. I live in an all-electric house and a radiant flat surface was never a consideration to replace my 1984 Hotpoint. I knew of friends who had one of the Kenmore Induction ranges from the 1980s like Jetcone has. I love my range. It's extremely responsive. And I grew up with gas and had gas ranges until I moved into my current house. I ended up replacing all my Revere Ware cookware. I have Visions & Corning Ware that will now just be used in the ovens. Using one of those "special" plates defeats the responsiveness of induction. Takers a bit for the plate to reduce its heat being radiated -- thus no better than a radiant flat surface cooktop. Yesterday when I was cooking, it was 100 outside with a heat index of 111. I boiled a large pot of noodles and never felt any heat radiating from the cooking--unlike my coil top. And clean up is a breeze. I'm an unintentional messy cook and nothing has stuck on at all after cooking a full meal on 2 or more burners. My surface unit controls are upfront between the two front burners and I love not having to reach oven pots & pans. I believe induction has been gaining popularity in Europe for quite some time. | ||
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Post# 944985 , Reply# 4 6/24/2017 at 07:24 (2,497 days old) by gansky1 (Omaha, The Home of the TV Dinner!) |
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 Happy Birthday, Bob :-)
Congrats on your new range, I'll call you soon for a full update. A full report!
I've used several induction ranges and know several that have them. I can't think of any "bad" reports I've heard but it is a different method of cooking and takes some getting used to. I would guess this is true with any range, really.
I have one of the single induction units and have used it numerous times, a friend has one and uses it for canning because his canner will not fit on his smooth-top radiant range. I'd bet he'd go full induction if buying another range now.
I'm with you on the Samsung products in general but they do have some really neat ideas, the flame thrower lights on their range is probably helpful in getting used to the induction method. | ||
| Post# 944991 , Reply# 5 6/24/2017 at 08:11 (2,497 days old) by joeypete (Concord, NH) | ||
I have an induction double cooktop and I really like it. Only bad thing compared to a full fledged induction range is that the burners are limited in size. When using a larger pan it creates hot spots...something the range would not do because they have various size burners. My oven is not that old and works fine so it was a good compromise. I keep it right on top of the stove (it's a glass cooktop). I'm very happy with it since I don't have gas lines in my building.
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Post# 945005 , Reply# 7 6/24/2017 at 09:38 (2,497 days old) by joeekaitis (Rialto, California, USA) |
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Another vote for induction if and only if . . .  | ||
| Post# 945045 , Reply# 9 6/24/2017 at 14:44 (2,497 days old) by Rolls_rapide (.) | ||
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Pacemaker implant & Induction Hobs Correct. Pacemakers and induction hobs are incompatible. Similarly, those induction coils fitted to shop and department store doorways for detecting theft of valuable goods, are also incompatible with pacemakers. | ||
| Post# 945051 , Reply# 10 6/24/2017 at 15:08 (2,497 days old) by LordKenmore (The Laundry Room) | ||
 No experience. But I have honestly had mixed feelings based on what I know. I'd like to try induction, and have even thought at times it would be nice to have an induction hotplate to play with. I saw one, in fact, at Goodwill this week and was tempted...but my budget is seriously limited. Plus one wonders if it's at Goodwill what's wrong with it. (One can get good electrical things. But I've noticed that newer stuff that shows up often is either broken, or doesn't work well due to design.)
At the same time, though, plain electric burners work just fine. The control of induction is attractive, but nothing I do these days really requires it.
I also don't like the fact that cookware choices are (for practical purposes) limited. While most of what i have is induction ready, I do have a few pieces that aren't. I don't like having to add another item to the Must Have list when cookware shopping.
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Post# 945293 , Reply# 15 6/25/2017 at 22:38 (2,496 days old) by petek (Ontari ari ari O ) |
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 Check out Sears.. possibly some deals coming soon with the so called bankruptcy.. I was in Sears the other day and they have one for around $1900.. but it's been on sale before for much less. And I saw a Samsung at Best Buy awhile back that had 2 induction & 2 regular burners. My next stove will be an induction model and for me the 2 induction / 2 regular burners type would be preferable. We don't use the stove top all that much and I like the option of being able to use any type of cookware. Also , look into the apparent noise issue with them.. I've read some can be somewhat annoying with a constant "buzz" of fans or something. | ||
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Post# 945349 , Reply# 17 6/26/2017 at 06:09 (2,495 days old) by askolover (South of Nash Vegas, TN) |
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the only really annoying thing I've noticed with induction and the owner's manual warned me about it, is certain clad cookware will emit a very high pitched squeal when used. My pressure cooker does it as well as a couple of my Tramontina stainless pans. My ears are very sensitive (I can hear bats sonar at times) and sometimes it just hurts my ears. | ||
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Post# 945356 , Reply# 18 6/26/2017 at 07:39 (2,495 days old) by Lorainfurniture (Cleveland ) |
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I have an induction stove at my shop Pretty sure is a Samsung. Pretty cool unit, very complex. Too bad you are in Canada, I think I'm only asking $595 for this one. It is used, but in like new condition If you buy induction, make sure your service guy will s familiar with them. | ||
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Post# 945363 , Reply# 19 6/26/2017 at 08:50 (2,495 days old) by panthera (Rocky Mountains) |
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Induction I used induction for years in Germany and loved it. Here in the US, it's outrageously expensive, so a few things I've learned: 1) The 50/60Hz 230V induction hobs which come up for sale at great discounts work just fine on North American 240V, split-phase, 60Hz, despite what some in-duh-viduals say. I've hooked up a few for friends now. (SEARS had a good one for under $300 recently, four units, timer, 6800Watts, etc). 2) Some units pause when you remove the pan for a few seconds, some beep at you a few times and turn off. Be sure to download the manual before you buy it - the ones that give you four beeps then turn off are a pain. 3) 99% of the nonsense about some pans barely working and needing special pans is just that. They work or they don't. Today's systems are far more sophisticated and if the pan's bottom isn't adequately responsive to the sensor's inquiry, the hob won't switch on. It is true, though, that cast iron (without the ring around the bottom to fit the opening in the old solid-fuel ranges) and the light-weight aluminium cookware with the hundreds of little plugs in the bottom distribute heat exceptionally well. 4) Cooking by temperature instead of some mysterious number is easy to get around - if you don't like it, just set it to the highest temperature to get started and then dial down just like with gas. The only difference is that the induction hob will do a much better job of holding the food at a given low temperature. 5) A lot of the times, the squealing goes away for me if I place a really thin cookie-pan liner (the kind good for use well into the 400ºF/200ºC range) between the hob and the cookware. Never happens with cast iron to me, but I do have one stainless-steel espresso pot (yes, dahlinks, I know it's not really espresso, etc.) which otherwise makes a stuck-pig sound quiet.
Before investing in a regular 4-hob unit, I'd pick up a cheap one (Wal-Mart) for $50 bucks or so and try it out for a while. You'll soon know whether it's for you or not. Oh, and there are adapter plates for that cookware which isn't compatible but is of too great value to you to stop using it. | ||
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Post# 945364 , Reply# 20 6/26/2017 at 08:59 (2,495 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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"the ones that give you four beeps then turn off are a pain."
Actually that is a great safety feature for older people. Some also have a safety feature for the time it's being used. The higher the power, the shorter the time is before it shuts off. On a low setting it's still possible to simmer for several hours. | ||
| Post# 945365 , Reply# 21 6/26/2017 at 09:26 (2,495 days old) by mrb627 (Buford, GA) | ||
Induction Range | ||
| Post# 945375 , Reply# 22 6/26/2017 at 10:55 (2,495 days old) by joeypete (Concord, NH) | ||
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Cookware
Farberware's Classic series is induction compatible and very affordable. All but the nonstick skillets are compatible. I bought several pieces to replace my old worn out Macy's nonstick set (that wasn't compatible) and have been very happy! My Gram had a bunch of them and I like the retro look. They seem pretty durable too.
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| Post# 945386 , Reply# 23 6/26/2017 at 12:54 (2,495 days old) by jkbff (Happy Rock, ND) | ||
I'm going to throw some thoughts out here...
Do NOT, Do NOT do NOT buy Samsung induction products. Every one we've sold has literally blown up. Either the caps blow or the glass cracks from the heat of the board. I am not sure I would trust GE's induction right now, given problems that members on here and problems that a few of my customers have had. I would stay with German induction products or products that come from a company that makes their own electronics. Miele's range is nice, it is expensive. We have had some growing pains with them but they work out. We have had good luck with Bosch and Frigidaire/Electrolux induction. Cookware for induction needs to have a heavy base. There needs to be a good heft to the pan when you lift it. The aluminum pan with the punched induction bases that aren't solid don't work well and are not even. Cast iron works beautifully on Induction. Fully cladded pans that have a good heft to them work beautifully on induction. As far as noise, they are thinking I have hyperacusis, I hear things you normally shouldn't be able to hear. Stamped base pans are by far the loudest, no matter the quality. The better the quality, the quieter the cladded pans are and cast iron is by far the quietest. I hope this helps. | ||
| Post# 945394 , Reply# 24 6/26/2017 at 13:57 (2,495 days old) by mrb627 (Buford, GA) | ||
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GE Range
I went with the GE-Induction range and it has performed flawlessly for me.
The self cleaning oven has a quick-steam option or traditional clean cycle. Steam clean once a month and it is just as nice as day one. Only thing I wish about it is, I wish it had that blue porcelain interior that another brand does. I purchased an All-Clad set for cooking. Expensive, but nice. I also have two T-Fal non-stick skillets that were top rated by ATK. Malcolm | ||
| Post# 945524 , Reply# 25 6/27/2017 at 06:08 (2,494 days old) by joeypete (Concord, NH) | ||
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Yes have to be careful when selecting pots/pans to make sure they are heavyweight. I have an old stainless steel stock pot that is magnetized. Well it did work on the induction cook top but the bottom is very thin and it warped while cooking. Also burned the food I was cooking.
One thing to remember with these types of cooking surfaces is always start with low heat. You'll be surprised at how quickly things heat up, even on lower heat. Using too high of a setting will cause problems. | ||
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Post# 945541 , Reply# 26 6/27/2017 at 08:33 (2,494 days old) by panthera (Rocky Mountains) |
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Actually, One can very well use lightweight pots, pans, skillets, etc. on Induction. The key is to dose the heat properly. To be sure, my go to Inductionware is cast iron, but I have a neighbour with bad RA. We set up a German induction hob for her a few years back (again, this nonsense that the 50/60Hz 230 V. European market units won't work in the US is total nonsense). She can't lift heavy pots and pans, so we got her some very lightweight aluminium with Teflon. Yes, it has those induction slugs. She's had it now since, wow - that was 2014, goodness. Still happy, still able to take care of herself. So, yeah, as with all things, Cuisinart (when the blade isn't shattering through the container) and KA (when the electronics aren't blowing out) and Le Crueset (when the enamel hasn't spiderwebbed) are great and top of the line. Just, sometimes, we tend to over Martha Ms. Stewart. | ||
| Post# 945551 , Reply# 27 6/27/2017 at 09:44 (2,494 days old) by jkbff (Happy Rock, ND) | ||
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I guess I should clarify with what I'm talking about.
If a person uses those induction-ready aluminum pans, make sure they have thick side walls and a thick base with a good heft in proportion to the pan. A good example would be my mom bought one of those copper chef induction kits with the square induction copper chef pan. She thought she'd like the induction and it is a horrible pan for what it is. The pan works very well on radiant surfaces, but it is not heavy enough with a thick enough base to carry the heat from the 120v induction cooker evenly. The walls of the pan are too thin as well. The first thing she tried to make was smothered pork chops. You could see on all 4 pork chops where the circular burner started and ended because the heat wasn't carried evenly. On the flip side of that, she has some masterchef stone coated (or whatever those pans are called) non stick pans that are light, but have thick side walls and a nice thick base. She loves using those pans on that burner. The only problem now is we bought two of those pans from TJ Maxx thinking we'd try them, we both fell in love with them and do you think we can find the larger versions now? Every google search I can think of trying has lead us no where. Its like the damn things don't exist. All she wants to do is use this to fry chicken lol and we can't find a pan big enough that carries the heat evenly that she can lift. I have a cast iron pan she loves using for frying chicken but she can't lift it any more. | ||
| Post# 945617 , Reply# 28 6/27/2017 at 19:24 (2,494 days old) by Spacedogb (Lafayette, LA) | ||
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Kitchenaid KSIB900ESS Just ordered the new Kitchenaid Induction slide in range. Ill post a full review as soon as I can. | ||
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Post# 945630 , Reply# 29 6/27/2017 at 22:19 (2,494 days old) by panthera (Rocky Mountains) |
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Of course there are advantages | ||
| Post# 945667 , Reply# 30 6/28/2017 at 05:59 (2,493 days old) by joeypete (Concord, NH) | ||
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