Recently switched from gas to an induction range that I’m now returning because of the exceptionally uneven cooking. I want an induction range for the air quality benefits, what models are known to produce the most consistent heat across a normal 10-11” pan?
Does anyone have the Monogram 36” induction cooktop? If so, how do you like it? Any complaints? I am trying to decide between the Monogram and the Thermador Freedom. The Thermador is twice the price but I’m not sure it’s worth paying double (despite having some very cool features). Thanks in advance! 😊
A few weeks ago I posted a thread about my LG induction cooktop (model CBIH3617BE). The center elements 5kw large ring wasnt activating regardless of my pan size, only the inner 3.7kw element was turning on. A few weeks after that, my flex zone started having F1 errors. I scheduled a repair through LGs flat rate repair program and had both issues addressed.
Long story short, it turned out to be the main controller board problem for both, not processing certain sensor readings properly. The tech more or less stripped every component out before replacing the .ain controller. From what I've seen online, many have complained about the center large 5kw element not activating, so maybe the new board have a patched firmware that fixes things?
LG flat rate repair cost $370, but was covered by my credit cards extended warranty service (Chase Freedom)
My daughter is in the market for an induction cooktop. She’s considering the GE Monogram, and likes my Wolf Contemporary. I didn’t do a lot of looking around before purchasing the Wolf as I needed a cooktop that fit into an existing space. So we need some advice: what brands should she be looking at? Is there a significant difference between the Bosch, the Monogram, Wolf, and others? What choice did you make and why?
So I did a little test run with a surface thermometer on my AEG induction cooktop.
I intentionally used the smaller 21cm cooking zone and not the 24/32cm one.
All are 28cm pans with a bottom diameter between 21.5 and 23cm.
The candidates:
The hob was on power level 10 of 14.
I heated every pan and measured the middle and 1cm from the edge of the cooking surface.
Here the results of this non-scientific but well done test:
I started using an induction cooker. I got stainless steel pans to use with it and i hate them. The food sticks so much that they are hard to clean. Am i doing it wrong or are there actually nonstick pans that i can use with it?
I recently changed from gas to induction. When I used to cook white rice, I'd just put the lid on the pot, bring it to the boil, then turn it right down and leave it for 10 mins without lifting the lid. Perfect rice every time.
On induction, my rice turns out either totally uncooked after 10m, or a soggy mush. I bring it to the boil, then turn it down but it then stops cooking altogether, so I turn it up a bit and it promptly boils over. I then have to add extra water, and the whole thing turns to mush. I have followed several methods I found online but none has worked.
This is all really annoying. Has anyone got the secret formula for cooking rice??
Doing a full kitchen remodel with all GE Cafe matte white appliances. Wife’s only requirement is the induction cooktop has to be a gray/silver color. I was going to just do the gray Cafe cooktop, but Thermador Freedom in gray is really tempting. Or looks like I could do a gray Monogram to meet in the middle. Is the jump from something like a Cafe really that noticeable to a Thermador? Need it to be simple to use too in case others are using the cooktop (like my mother-in-law).
So, I feel like I have a weird one here: I just got an induction range, and it's great that I can put it on high and get a pot of water boiling in 3-4 minutes. So, I don't think power output is the problem. The problem is, then I need to turn it down so it doesn't boil over, unlike with my previous gas range, and it seems like pasta ends up coming out less cooked: I needed it in an extra 2-3 minutes to get it to the level of cooked that I expected. Has anyone else have this sort of experience while switching over, and if so, do you have suggestions about how to make it not happen?
We’re about to kick off a kitchen remodel (demo starts in t minus 21 hours). We settled on Bosch for fridge, dishwasher, and ovens. The leading candidate is 800 model induction range. Honestly, I’m a little confused looking and models and specs and features.
Are there any features please love that I should really look for in a cook top?
We have a gas stove/oven and would like to switch to induction. I guess I require a dedicated 240V / 50-amp circuit, but don’t know if I’ve got that. The thing on the left was apparently for a generator (never used that). Also this house used to power a jacuzzi/hot tub. So …maybe the power is already there? Dunno. That’s why I’m asking. Thanks!!
I can only cook with an oven and those portable inductions stoves with exact temps.
I also feel like most recipes that say medium really mean low.
For example , my strawberry flavored eggs are to die for but they are only possible because I cook my eggs at really low temps which isn't easy on a gas stove.
Hello! We have an LG induction cooktop that we got installed last summer. It's been really fantastic. We just started using a meal kit service and we're really struggling to translate instructions like "medium high", "medium" and "medium low", etc. to the numbers. Our cooktop has 1-9, Boost, and Simmer. We use a combo of non stick and stainless steel.
I was wondering if anyone here had that cooktop or something similar and had the same issue and if so, how did you figure it out? In general we're struggling a bit. At 8, we see olive oil smoking and that seems too hot but doing something like a beef stew at 3 results in it not cooking even after an hour.
Thanks!
HELP! We're looking to buy an induction RANGE soon and our budget is about $1300. We've looked at the GE Profile (PHS700AYFS) and a couple Frigidaire models not the ones with the pizza stone but the lowered tiers). The oven is just as important as the range to us so it needs to have decent insulation and reliability. Can someone either recommend what to buy or add your horror stories of what not to. TIA!!
TLDR: GE profile vs Frigidaire which one??
Looking to spend no more than $1500 which I know isn’t a lot. Don’t need anything too fancy, just want induction and something that will be reliable. I am not sure fond of touch screens for buttons but not a deal breaker as it appears many are.
We are most likely between the two ranges below to put in our new kitchen. We are doing a complete remodel so if there are any other suggestions that are great we could probably make it work.
For those with knowledge how do these two models compare? particularly the cooktops?
hard to find info on magnets size etc, do they both heat majority of the surface are? i use a cast iron griddle often.
Also what about durability, I intend to continue to use cast iron and although i will be careful I do cook three meals a day most days and accidents will happen.
Anything about the oven that should be considered?
https://vikingrange.com/products/cook/ranges/model/VIR5364/sku/VIR53646BSS
I just got an induction range, and I need to swap a few pieces of cookware. I prefer stainless steel. Induction ready stainless is easy to find, but is there any reason to prefer a particular product?
Going to purchasing my first induction stove soon (GE Cafe double oven) and while I have a good amount of pans (Cast iron, carbon steel, stainless) I have no pots. Any suggestions for stainless steel pots? Trying to be a bit more budget friendly especially for just pots
In pursuit of an efficient solution to manage surplus solar energy while minimizing dependence on gas, I am considering the Bosch Benchmark HIIP057U range. The prominent variable zone is a compelling feature that draws my attention. However, I have encountered apprehensions regarding the reliability of these ranges due to the extensive electronic components they incorporate. I am prepared to allocate a greater investment towards an induction range that provides the same desired variable zones, akin to the Miele 7000 series, albeit at a significantly higher cost. Nevertheless, I am uncertain whether this investment is justified. I would be grateful for any insights you may provide in this matter.
