r/inductioncooking

I recently got an EV & I camp frequently. I’m looking to replace my propane stove with an induction stove & run it off my car.

I currently use a Coleman double burner propane stove, so something that size or smaller is ideal.

I mainly cook with cast iron skillets or pots for rice & pasta. For that reason, I’m open to single burners, but leaning double. Budget is not a concern, but under $200 is my preference.

(There are plenty of induction combo ovens in this subreddit, but I couldn’t find a stove-only thread. Hopefully this is unique enough to stay up!)

Both ranges seem reasonably well built, have similar weight, plenty of capacity and power, are reasonably quiet in operation, well reviewed generally, have 3 prong electric compatibility, have more features than we'll ever use, and will cost about $2000 when on sale for labor day. We can't decide which to go with.

Here are key advantages of the GE PHS930YPFS:

- Display angle: The GE PHS930YPFS has excellent upward facing controls and display. Anybody taller or older is going to greatly prefer it to the LSIS6338FE, which has a display that is slightly angled up but requires you to get on your knees (or use an app) to do a lot of stuff.

- Storage drawer: The GE profile PHS930YPFS has an excellent soft close drawer that runs smooth and has a nice handle for pulling it out. The LG LSIS6338FE has a storage drawer with no handle so you pull it out by wedging your fingers into a little lip and the whole thing just screams "cheaply made", wobbling from side to side and made of the thinnest possible metal.

Here are key advantages of the LG LSIS6338FE:

- Knobs > touch: The LG LSIS6338FE has excellent metal knobs that work when your hands are wet and let you quickly change the temperature. The GE PHS930YPFS has tolerable touch controls but your hands need to be dry and it can be triggered randomly while cooking and it's just a lot more fussy to use than a knob.

- Glide rack: The LG LSIS6338FE comes with a very nice glide rack, the GE PHS930YPFS has standard racks only. You can buy a glide rack for the GE but it'll cost you $450 (WB48X20881), and that range already costs a bit more to begin with.

There are other differences, but we don't think they'll matter in daily use. We actually think the best model is the one that LG phased out - the LSE4617ST. It had upward facing dial based controls plus a high quality storage drawer, but it's out of stock everywhere. Thoughts on which of the current options is better?

Hi all, husband and I are renovating a house from the 80’s. We are opening up the kitchen and putting a peninsula/halbinsel with dimensions of 120x240cm.

I see in all the kitchen showrooms that the cooktop, which is almost always induction and downdraft ventilated, is placed on the island and not on the back counter.

I am North American so this concept, induction cooking and the island placement, is completely new to me and I am hesitant for a few reasons:

1. I am messy in the kitchen and I see the grease and water spray on my ceramic backsplash now, how far can it really go and is a 120cm deep island big enough to catch it?

2. I would like the island to be a gathering place for my family. I have young children and worry about the splash zone of grease and hot water. I initially wanted the full length of the island to be available for seating, but am open to making only half of it seating for 2 barstools, and then where the cooktop goes I have 2x60cm cabinets opposite to block anyone sitting directly in front of it. Will this make the island safe enough to accommodate a hot zone and comfortable guest seating?

3. how effective is downdraft ventilation nowadays? I’m looking at Bora or Miele, Miele mainly to have just one appliance brand in the kitchen.

4. how long has this concept (induction on island) been around in Europe? Is this a concept to stay and almost expected in new build or renovated households, or is this just a flashy new trend? If you were a home buyer, would you expect this set up in a house that’s been newly renovated?

5. and finally….another option is to put a sink on the island with the cooktop on the back counter. Is this equally attractive from a home buyer perspective, or a no go for you?

Thanks so much for your insight!

In February of 24, Whirlpool announced "Through our new collaboration (with BORA), we're thrilled to further enhance our JennAir and KitchenAid appliances in 2025 with new induction downdraft technology that has already revolutionized the European market."

Where are they?

Induction cooktops. Looking to replace my gas cooktop with induction and seeking recommendations based on personal experience rather than on line reviews which I don't trust. Would you recommend yours? Or advise NOT to buy the one you have?

I'm replacing all my appliances and am going to get an induction range. I have a portable one and I love it. In your opinion, what is the best Mid-Range Induction cooktop/oven? Not the most fancy/expensive range. But a solid, entry-level middle of the pack slide-in range that would be best for most people.

Don't need all the bells and whistles, but do want something nice and reliable. What would you get?

Opening Restaurant with no Gas.
Was formerly operating with induction tops (model type) but we found them to be a little unreliable and not quite efficient enough. They cost roughly around $400 and and generally lasted us a couple of years at most with bi-yearly repairs. We require 6 so thought an overall upgrade was the way to go.

Going up a price bracket is a significant jump up to (around 20k)

Im imagining we will go for something like this : https://www.industrykitchens.com.au/cooktek-helios-1200mm-freestanding-bench-with-3-x-drop-in-dual-hob-induction-cooktop-32a

Any and all suggestions welcome! would love to get some unbiased opinions and some first hand advice on the dos and dont’s.

Thanks in Advance!

I have a 9 year old GE Profile induction range that intermittently stops cooking, and eventually throwing a diagnostic error. It will start powering up to 50% for 20-45 seconds, then just cuts the hob off. If I turn on more than one, they all cut out together.

- occurs more frequently during summertime (Southeast of US)

- feels like it more frequently in the early morning (when I want to fry some eggs)

This makes me suspect that there may be some subtle power fluctuations/brown outs?

Anyone experienced anything similar with their induction cooktop?

I'm looking for a 30" range with a bridged element for a griddle. I want to ensure that a rectangular griddle will heat evenly across the surface.

Any recommendations? I have an existing 40A connection, so I should be able to handle most ranges I think.

Which brands do you prefer and where did you obtain them? New to both Europe and induction cooking. Thank you.

Hey y'all! I'm in the middle of a full kitchen remodel and trying to finalize my range choice. I’ve narrowed it down to the Miele M Touch and the SKS Pro.

I’m leaning toward the Miele primarily for the dual fan convection (the integrated cooking modes seem neat and the plumbed in water line is nice but I wouldn't say those are of the utmost importance), but the SKS is right behind it with a better power boost and seems generally well reviewed. The SKS would also be cheaper due to a builder discount, but money isn't my main concern as I've been saving up for 10 years and want what I'll be happiest with long term.

If anyone has experience with either of these ranges (or similar models) I'd appreciate any input. Thanks in advance!

Our old copper chef cooktop finally gave up the ghost. It did the job but the control push buttons were under a thin layer of plastic that eventually degraded and caused it to break, and the plastic siding also started cracking pretty quickly. The fan was also annoyingly loud. Our priorities for getting a new one are:

longevity (no/minimal cheap plastic bits)

quieter fan (if possible, I have no idea how loud other cooktops are)

Suggestions much appreciated! (based in US)

Hey guys, please can ypu help me. Ive just moved to a house with no gas line and a really bad electric stove. I cook three times a week, normally something pakistani, eggs or just stir fry veg.

Its just me. Its a tiny house, I was wondering would anyone recommend a decent induction portable stove? Also any recommendations would be much appreciated (UK based).

Many thanks

I have a whirlpool stove that's about 7 years old. Last summer the "stovetop hot light" just randomly stayed on even after the drive was off for hours. Around the same time the temperature control for each burner became limited to high or meh - no in between setting.

I had a repairman look at it and confirm that the switch needed to be replaced and that it wasn't otherwise dangerous. I also chose not to do the repair that day since it was several hundred dollars. We've since evolved to be able to cook with this issue but we're having issues with other appliances also so wondering if it's worth replacing the stove also or attempting a diy fix to make cooking a bit easier. It's this a difficult fix to do?