I had to.  They're on sale at Home Depot, Lowe's and Best Buy as of this post.  HD's the cheapest.  Possibly bowing to pressure from the boutique brands, you have to search Home Depot with the phrase "frigidaire induction range".  "Induction range" shows only the thousand-bucks-and-up models.

Oh, and the No-Boil Baked Southwestern Whole Wheat Spaghetti Bolognese came out perfect.

Very nice - looks like a nice range.  There is a slide-in model, NIB on FB Marketplace locally - $400 less than even the Home Depot sale price.  

And now this... Temptation!  :-)

Enjoy the new range and keep us posted on how you like it.

Convection and Air-Fry.  And, yes, I did it.  Doesn't everyone?  Isn't it some sort of initiation rite?

This range is also sold by Ikea usually for around  $1,200 including a 5 year P&L warranty.

Indeed the main reason induction has not caught on in the US is manufactures usually only have one model available and you can't get a white or all black model.

John L.

Several companies have built Induction Cook-Tops with 2+2 two induction two radiant like Jenn-Air.

And you can always add a two element radiant CT near you induction range so older cookware can be used sort like I did when we did our kitchen 33 years ago and as much as I love induction for its fast control and easy clean-up I still do at least 1/4 of our cooking on the regular Hi-Output 2700 and 1500 watt coils.

John L.

In their "That's Using Your Frigidaire" ad campaign, Frigidaire is spotlighting induction and Air-Fry.  All of their induction stoves include Air-Fry and convection ovens.  If it succeeds well enough for them to go from niche marketer to at least the Top Five, it could spur the rest to crank out induction stoves priced for the masses.

Never a dull moment in the appliance biz.

 

. . . at the 1971 Atlanta Home show."
 
And therein lies the mystery of the slow uptake.  Microwave ovens started off as pricey gadgets and the prices soon dropped like a stone.  You can buy a 1,000-watt+ microwave oven for less than the price of a countertop convection oven.  Maybe even two.  How long did it take for prices to drop so much?  Twenty or so years?  About the time it took for TV to become commonplace?
 
Like an induction stove, microwave ovens are limited to only certain cookware and bakeware materials, so that becomes a moot point.
 
Forty years into The Induction Era, and Frigidaire is the only brand with an MSRP of less than two or three grand.  With some states considering bans on gas appliances in new homes, now's the time for the rest of the biz to jump on board.

And because they were only built-in and used 240 volts and cost $1,500 they never sold well till counter-top models started to appear in the later 60s that did not need to be built-in and operated on 120 volts and cost around $500.

Induction never sold well because the appliance manufactures really only sold BI CTs that needed 240 volts, consumers were not that interested in investing in something that expensive that had to be built in.

Only Roper in the late 70s sold a 30" free standing induction range and Sears also sold one briefly around 1986-7, both of these sold for around $1000 at the time.

I blame appliance manufactures for the slow roll out of induction cooking in this country, I do however feel that it will eventually be the best selling type of range in this country in about 10-20 years, Electric ranges already out sell gas ranges 3 to 1 in the US so the change to induction is easy for most homes.

There is no reason an induction range needs to cost more than about $200 more that a standard smooth-top range.

Reliability of induction is still unknown, my Sanyo built 1987 KM induction has never missed a beat so it probably did better than even a standard electric CT considering how much it has been used.

We have seen some big repair costs on a hand full of newer induction CTs and ranges, I had one customer on Capital Hill last year whose 4 YO Frigidaire induction range blew a main board and the repair cost was going to be around $700 so he just bought another FD induction because He absolutely loved it and would never go back to gas he said.

John L.

. . . and the tried 'n' true adjectives like revolutionary, outstanding, kitchen-tested, special and unique.

. . . and see if prices come down?  DIDN'T I?!"

Thursday 10/21/21:

Still on sale at Lowe's and Best Buy.

That is all.

KEEP CALM

and

USE POWER BOOST

WHEN NEEDED

Thursday 10/28/21:

Seems Lowe's and Home Depot are leveraging their ability to deliver well before Thanksgiving and have raised the price to $1,259.00.  Best Buy is still $999.00 but around here (Riverside/San Bernardino counties), it won't get to the kitchen until the end of November.

Lowe's price is "too low to show, add item to cart to see it."

$999.00

IKEA model lacks Air Fry.  Otherwise, identical.

. . . is manufactures usually only have one model available and you can't get a white or all black model.

Mocked up a white one.  Stylistically, it works.  Emailed the suggestion to Frigidaire.  Now let's see if they use THEIR Frigidaire.

Under a thousand dollars at both Home Depot and Lowe's with delivery in time to make Thanksgiving dinner.

In Air-Fry the fan runs at full speed from preheat to finish.  When finished, the instructions recommend turning off the oven and standing to one side when opening the oven door.  Ditto for cracking the oven to check doneness.  In any mode, the oven light door switch pauses the fan.  In convection baking, the fan runs slower and cycles off and on from time to time.

Boiling water on a napkin was just the mandatory parlor trick.  I baby my appliances.  Oh, and EuroKera's website says to use a metal scraper to remove that first layer of burned on stuff from radiant cooktops.

I would not advise doing this and I am sure the range maker does not recommend it either.

Lifting the pot up slightly will make the over-temperature cut-off feature less sensitive and may also result in melting or burning the silicone shield not only making a mess on the CT and pan but producing toxic fumes as well.

My ICT looks like new after 33 years of pretty heavy use and barely has the slightest scratch or mark on the cooking surface, the Ceran glass is very durable and scratch resistant.

John L.

Consumer models are 110V.

Commercial models are 220V.

Maximum power varies by model but is generally 1800 watts for 110V, 3500 watts for 220V.

However, this summer I got a new, and much loved and used, AIR FRYER oven.  

My life is forever changed. lol

I wasn't even specifically looking for an air fryer oven, I was only looking to replace my old portable oven but thought why don't I try this air fry feature that I've heard about.  I had no idea what all the hoopla was.

I ordered it online and during the shipping time I watched some vids on how to use it and by the time it arrived I was so excited to try it.

Perfect food in half the time.  I haven't even tried all the recipes you see in the videos.  Just making the things I usually do is incredible.  I feel as though I'm a junior chef now.   lol.  Best $90 I've ever spent on a cooking appliance.  And so easy to keep clean.

It seems like it's a great idea. 

Here's my stove.  I actually have two.  They both work fine but I haven't had the need for one of them for at least six months so its in the cabinet.  I mainly use it to melt butter for popcorn, sometimes make soup or beans, and sometimes to boil water for rice. 

Last winter, while in Florida, there were 3 nights when the temp was going to go below freezing.  I wanted to keep my potted plants from freezing so I put the plants under the patio table, put a tarp over it making a tent, and put one of these under there on low to keep it warm. And it worked.

I'd love to try the induction but: I don't think I can use my copper bottom Revere Ware pans on that from what I've read.  Also, how does it do with melting butter?  I can't have scorched butter.

Just posed the question to our old friend Google and like the know-it-all our non-binary friend seems to be, it gave me what you see below.

I hope Bob that by "get rid of" your pans you meant box them up and put them in the garage.

Apparently, if one has a "converter disk" they can then use their non-metalic metal cookware.  I just checked and my pans fail the magnet test so if I'm going to keep them (yes I certain will as they aren't made anymore and are apparently going up in value) I would need to get a disk to make them work.  

I grew up with pans like these.  I think I've always had revere ware and except for an embarrassing  "Visions" experiment in my early 20s, I've never swayed from my revere ware.  Visions- It looked cool in the commercial but everything stuck to it and it scratched and distorted easy too.  

It seems like I've seen them for even less.

I think though I could do double duty with this.  It could also work as a drone heli-pad.  What do you think?

. . . play well with induction stoves and cooktops.  A cooler kitchen and no danger of blowing out a gas flame.  That's why we went with it.

Still using my Duxtop 1800W cooktop.  I'm not sure how many years it's been...5 maybe?  Tony got hurt in '17 and I had it before then.  I'm toying with running a 240V plug-in.  For our Thanksgiving meal we had to resort to using the 5 gas burners...too many things to do at once.  But I now have the black cutting board top back on the surface to cover the burners and keep the stove top clean.  It also gives me more usable counter space when not using the gas burners.

Of course, I'd have to live on Kraft Mac 'n' Cheese for 20 years to pay it off, but I'd be cooking it in STYLE!

It doesn't even fit in the spot for a traditional 30" stove.

Realized today on the way home from grocery shopping and passing a Wendy's, since I got my air-fry oven back in July I haven't stopped at any fast food restaurants since.

In the past I would maybe stop twice a month and get something minor. 

It's changed me.   Why would I want to eat their bland stuff  now when I've been custom making really good stuff at home.

These taste just like McD fries in the air fryer but without the hot oil.

Why, takes longer to pre-heat, takes more power, you have to bend over farther to use the oven, the large ovens don't self-clean worth a darn, no storage drawer, you have to get on the floor and clean under it every time you clean the kitchen floor.

If you have this kind of money to spend get a wall oven or two and a 36" cook-top if you want a larger CT.

John L.

While I think these are a good buy we just had another customer that had to replace the range after only 4 years because of repair expense, 

The range needed a new ERC last year coming $450, this time one of the main induction modules failed potential cost of repair over $600 so they replaced it with another FD induction range.

In general the GE induction ranges are holding up much better than FD.

John L.

Haven’t used the broiler yet. Broiler has hi/lo settings and, contrary to what we’ve been told for at least a century about electric ovens, you broil with the oven door CLOSED.

Oven performs like a champ on the Bake setting with cold-start recipes like No-Boil Baked Pasta.  Takes about 12 to 13 minutes to hit 350F but the results are the same as with the old Hotpoint gasser that needed only 10 minutes.  Maybe the heat retention is better.  Both are/were self-cleaning.

Quick Preheat brings it to 400F in about 3 ½ minutes to spark a frozen pizza.

Air-Fry puts a nice crunch on frozen breaded chicken strips. The air fry tray comes out of the dishwasher sparkling. We use the bottom of a broiler pan on a lower shelf to catch drippings. Easy-Off Fume Free mops up any burned-on gunk on the catch pan.

. . . also has the black metal trim surrounding the burners, uh, heating elements, er, induction zones.

. . . actually make noise when running?

110V countertop cooktops have cooling fans that run from power-on to after shut off to cool the magnetic coil.  None of that heat actually gets to the pot or pan.  The fan noise is usually lower than the sound of a running microwave oven.

Cookware sometimes buzzes or rings, which is also true on 220V ranges and built-in cooktops.  It's the nature of the beast.  The cooling is quieter on a range or built-in especially at lower settings, possibly because the fans are buried under the cooktop.  Even on Power Boost on the Frigidaire, the cookware sound masks most of the cooling fan sound.  You really have to listen for it.

Feel free to chime in, fellow inductors!

As of this posting, $1,098.00 at Home Depot, $1,099.00 at Lowe’s, $1,099.99 at Best Buy.

Everyone’s up $100.00 from before Thanksgiving and well into Christmas shopping season.

I made onion rings in my air fry oven tonight.  Outside of course, where I always use it.

I've learned NEVER to make those inside as the cooking smell lingers for about a week.

When I stepped outside after 5 minutes of cooking to flip them, the smell coming out was strong but the breeze just blew it away.  

Perfect onion rings after about 10 minutes of cooking.  I never got those results with a standard oven.

An anti-induction argument that borders on desperation:

You might be saving energy when you cook but your heating costs could go up because you're not benefiting from all that waste heat generated by a gas or electric stove or cooktop.

That said, wouldn't the same be true during the summer, when that waste heat drives up your A/C usage?

[crickets]

O . . . KAY!

Alton Brown says the best stovetop cornpopper is a stainless steel bowl covered with fork-perforated aluminum foil.  Would it work on induction?  Hmm . . .

Magnet test: FAIL!!

Flat bottom: FAIL!!

Nothing ventured, nothing gained . . .

Well, looks like we have to confirm it by popping up a batch.  Stay tuned!

. . . but, dang, we had a good time cookin' up a pile o' pancakes for the wife 'n' me.

Cuisinart 10"x18" dual-burner griddle.

The Home Depot appears to be making up for previously hiding Frigidaire induction ranges when you searched with the phrase "induction range" by spotlighting the brand on the search results page.

Most likely inflicted by the sharp rim on the baseplate of an Infinite Circulon pan on the front right 12-inch zone. If Weiman stovetop cleaner can’t rub it out, it’s a scratch. Finger nail and finger tip confirm it. Still cooks just fine. Probably not deep enough to cause a thermal shock failure.

Didn't take the necessary nanoseconds out of my busy, busy day to move the pan off the stove before tilting it to scrap out the leftovers.

There really isn't a single scratch on our 35YO Kenmore CT and it has had a lot of HARD use.

I have never heard of a thermal [ glass ] failure on an ICT, it could probably only happen if the dry pan detection system failed and a pan got VERY hot would you ever have a chance of a thermal break.

In general glass ICTs hold up very well and look new for the life of the range with very little care.

John L.

. . . with some Wieman stovetop cleaner.  It's a little less visible.  Might be a metal mark like what happens to CorningWare.  I'll keep at it.  Stove still cooks like a champ.

I think I’ve said it before but I do not recommend silicon sheets they are usually only good till about 500° you can easily exceed that if you boil a pan dry, the mat also will add insulation and keep the overheat protection system from triggering as quickly so you may damage cookware if you boil something dry.

Heating the silicone matt to the 500° range will also emit toxic fumes into your kitchen.

You would be better off putting newspaper over the stove although it may not protect from scratches all that well at least will not keep the over heat system from working and if it does burn it won’t release toxic fumes.

John L