Any brands standing out for stainless steel cooking on induction? Any fails?
Located in North America so primarily looking for input on brands available here.
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
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
A few years ago we swapped out gas for induction ... and got a Zline. I know! Well, now I know. It is very pretty but not very useful outside of boiling water.
We're considering replacing this range but feel burned (ha) on induction.
Can I please have recommendations of what kind of (30 inch) range/ oven to get?
We could some pointers on how to avoid the following pitfalls and/or reassurance that these only happen with not-great induction products, if possible.
Biggest problems with current range:
We use AllClad mostly, but we also have some cast iron and a Caraway pot, plus a tiny ceramic skillet from Marshalls.
I really like the colorful look of our Zline, but that's it. I welcome your recommendations of any kind of better options. If you happen to know of colorful ones (or even wraps?) that's a plus.
Thanks!
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.
My partner and I are planning a big renovation in our house and I mainly use the kitchen so am doing most of the planning there. Currently we have an old 80s or 90s kitchen with a crappy old 60cm cooktop and oven (I'm in Australia so this is all in metric - 60cm is 23 inches and 90cm is 35 inches).
I've been talking to gemini about my options and it is suggesting I get a 90cm induction cooktop, which I am pretty sold on (I've always had gas but induction seems to have a lot of advantages). It is also recommending a 60cm oven though, which has me completely baffled.
Don't you generally have your cooktop and oven the same width? wouldn't it look weird to huave them different widths? And why restrict your oven size?
Gemini says that a 90cm oven is overkill - uses too much electricity, takes too long to heat up, loses more heat when you open the door, and a 60cm one fits pretty much anything you'll need. Is this all true? Any advice appreciated!
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.
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?
My current range is an old gas (propane) Whirlpool inherited from the prior homeowners, and I’m ready to make the leap to induction. Reading the subs here, I’ve been ready to commit to a $4100 Cafe (prefer the knobs) or $4300 Bosch Benchmark. But opening a new CR membership today to do due diligence, their top choices are dominated by much lower cost Frigidaire and LG, with a GE Profile ($600-$700 less expensive than the Cafe) at #7. The Cafe is rated lower at #17 and the Bosch 800 at #18. Ratings suggest the Frigidaire and LG models have “excellent” high and medium burners and reliability.
Before I commit, help me understand the discrepancy between Reddit knowledge and CR. Is it the size of the burners on the higher end models? The concern about the touch dials? Reliability and ease of repair? All of the above?
Finally getting rid of my busted gas Viking and looking to upgrade to induction! Im looking for absolute top of the line recs for a 36" width range. Options at the appliance shop near me include miele, thermador, wolf, bosch, fischer & pykel, sks, smeg, bertazzoni, bluestar, zline, and kitchenaid... Many thanks!!
TLDR:
You might have to turn off the induction power to get a read with an instant read thermometer
The Thermopen One (Pricy, but very high quality) also seems to be induction interference resistant
I did not see this quirk well publicized when switching to induction! Shortly after getting an induction range, I noticed my old ThermoPop (great value) instant read thermometer seemed to be on the fritz, with random freezing.
No big deal I think, things wear out. I go on TheWireCutter for their top meat thermometer pick, which is the Lavatools Javelin Pro. Start grilling chicken on my cast iron, start testing with my brand new Javalin...which starts rapidly flashing between the settings, C and F, etc. Ug, return started.
Finally I realize: Magnetic interference, duh. Googling finds this review:
which specifically notes induction comparability from the (pricy) Thermapen One. Despite the fact that Thermoworks doesn't seem to mention this on their product page?
Regardless, I decide I don't want to turn off induction each time I want a thermometer reading, and order a Thermapen One. So far, it seems to avoid interference.
Hope this is helpful to people. I did not know about this quirk when making the switch to induction. And maybe folks know of a less expensive instant read thermometer that is induction shielded?
My last two ranges were slide in and both sat on top of the counter including in the back. I can't seem to find one that has that same feature which means that it sticks out from the counter about 2-4 inches. Is there an appliance out there I am missing? How annoying!
Looking for a 36 inch range, thinking of induction but we are a large family and regularly use large, heavy cast iron pans and Dutch ovens (diameter of 14 inches on the base). I also want to be able to use 6 burners at a time, and need one of them to be high intensity. Is induction not for me?
I purchased a duxtop 9600 which I believe has 6" coils. In that price range on amazon I can find 8" coil models.
I only intend to use it for stock, hotpot, and to deep fry outdoors. If I use it to saute I would use an 8" fry pan.
Can I use a 12" diameter stock pot as long as all I am doing is boiling/deep frying? Or is the hotspot a problem
I am building my cabinetry so that the surface of my countertop will be somewhere between 34.5 and 34.875 inches tall. Is anybody aware of any induction ranges whose surface can be placed this low to align it with the countertop?
TIA
Hi everyone. Just bought a new home that has a Thermador induction cook top. We got a set of Ninja brand pots and pans that are induction compatible. I checked the pots with a magnet to ensure they were magnetic and they are.
Our first time using it I noticed consistent clicking sounds when cooking on lower heat. The clicking stopped when increasing the heat to level 7.
I’ve read some clicking or buzzing is normal with an induction cook top. Has anyone had similar experience? At the lower heat settings it is a consistent click that continued the whole time I was cooking at any heat below level 7 out of 9.
Could this be due to low quality of the cookware? Any other thoughts? Thanks in advance.
I'm looking at two Duxtop burners and I can't tell why they have a $50 difference between them. New to induction coming so what am I missing?
I’ve been looking for an extra cooking option because my stove setup is pretty limited, and sometimes I just need another burner for quick meals without waiting around.
A portable induction burner seems like the most practical choice since it heats up fast and doesn’t waste much energy compared to traditional electric hot plates. What I’m trying to figure out though is how accurate the temperature control actually is in real use, since a lot of models advertise precise settings but reviews say it behaves more like power levels instead of true temperature control.
Most options I see are single burner units around 1800W with digital controls, timers, and multiple heat levels. Some higher end ones claim better stability at low heat for simmering, while cheaper ones seem more focused on boiling speed but struggle with consistency when you lower the setting.
Also wondering if coil size actually matters a lot when using different pan sizes, since some reviews mention uneven heating if the pan is too big for the burner zone.
Trying to figure out which ones feel reliable for daily cooking without temperature swings or inconsistent heating once you start actually using them regularly.
As the title says, I managed to short circuit 3 induction hobs with my brand new Demeyere 28cm saucepan in a day... It's a great piece of cookware and I honestly don't want to return it and rather make it work somehow but I still really have no idea what is going on, so please let me state my case:
I have a somewhat commercial kitchen setup with (what I learned thanks to the excellent post "High level induction stove, cookware and cooking guide. The good the bad and the ugly!") rather cheap portable induction stoves.
Nothing fancy just the following lineup:
1x Metro 3,5KW "commercial" induction hob (no info here, just up to 28cm)
2x Metro 3,5KW "commercial" XL induction hob with a coil diameter of 22cm, allowing diameters from 12-32cm (https://www.metro.de/marktplatz/product/e8913b76-0e8f-47ab-a262-a91197481938)
2x MEDION® MD 15324 double induction household , 3,5KW in total, 2KW on the left, 1,5KW on the right stove (12-26cm diameter as per manual)
Electrical installation is rather new with every hob sitting at 3,5KW 16A on his own phase. Total circuit power is at least 10KW (CEE16A) and in some tanks even 20KW (CEE32A)
Up until now I never had any problems with induction at all and I usually use WMF perfect stainless steel 22cm pressure cookers on all stoves and on the XL ones even a chinese 32cm pressure cooker (aluminium alloy with some stainless steel) and occassionally a 28cm skeppshult cast iron frypan on all.
Now on my first day with the Demeyere everything went haywire from the start as I tried it first on the XL hob No. 1, after I finished with the 32cm pot. I turned it to about 2000 and the breaker tripped. Not only in the "tank" but even the main breaker in the building.
I was surprised, but nothing out of the ordinary I thought, put everything back in place, fired it up again and same thing happened again, but now the hob didn't turn on again and there was a spark at the power socket which even melted the plug a little.
At that time I was really surprised but didn't think it was the Demeyeres' fault, so I moved it to the other XL hob right next to it, fired it up again and everything started again with the breaker tripping to the main breaker (plug also fried and deformed) and at that time I called my electrician and he was quite astounded but reassured me that it has to be the appliances fault since basically it was not that much power drawn during that time and everything else was perfectly fine. (he hasn't had the time to check since, but wants to do it next week)
I bought both XL hobs about two years ago and thought that it might have been just poor quality and natural way of things for them to die on me at the same time, so I moved the Demeyere over to the Medion double hob (left side at about 1600), where I managed to the the bolognese sauce done for lunch and everything was well. We had lunch, the pan cooled down with the sauce inside, everything fine.
Now about 4 hours later, I wanted to give it some reheating on the stove and now the breaker trips and the hob also got fried.
At that point I realized that it has to be the saucepan since even the low watt Medion got fried at like 800W.
I tried googling some info about this phenomenon and found some posts on reddit stating the exact same problem of Demereye Atlantis killing hobs/stovetops and I would like to know the reason/remedy or just any information because my wife urges me to return the pan (still freshly bought, so I can still return it), give up on the whole matter and move on with life, never being able to own or rather operate with such a fine piece of cooking ware.
I didn't want to let go of it that fast and checked the hobs along with some help from ChatGPT and the result is the following:
Medion hob has a blown glas fuse, along with a fried IGBT. Rectifier should be fine as far as I can see. Spare parts are ordered and I will see if I can fix it myself at about 10 Euro for the parts. (Just a small side project to see if I am able to DIY fix it myself and to get a better understanding of the physics of induction, excuse to get a soldering iron and multimeter etc.) Replacing this one would set me back about 80 Euro, so I will try to see what I can do myself and let my electrician have a look at it before use
The XL commercial ones are going to be returned and replaced. No fuse was blown here (ceramic one) and since I return them, I didn't dig much deeper what the broken parts are, as I already have the new ones here.
So now I seriously do not know what to do next with the Demeyere saucepan as I do not want to give up but am afraid that it will continue breaking every other induction hob I have.
I also tried the Zwilling/Demeyere customers service hotline here in Germany and he told me that he never heard of such a case and that Demeyere is the best pan in the world :) Since I am still within 14 days after the purchase, he told me to contact the retailer where I bought it and after those 14 days it becomes Demeyeres' responsibility & warranty.
Does any one have some ideas what the cause might be and what I should do?
Should it be fine with the brand new ones or will I just kill them again? (Here I might have full warranty, so I could give it a go but I don't want to cause any unnecessary damage/hassle but I really want to know what is going on, how to fix/avoid it and if I can keep my pan or not.
TL;DR:
Brand new Demeyere Atlantis 7 28 cm pan repeatedly trips breakers and has now killed 3 induction hobs (including a low-power one). Other cookware works fine. Is this a known issue with highly efficient pans stressing weaker induction electronics, or am I missing something in my setup? Should I return the pan or expect this to happen again?
We have a 2 burner old style glass top drop in stove top. It broke and we want to replace it. The best case is a 240 volt replacement that fits into the existing cut out of 20 1/8 x 16 1/8. Please help us shop for such an item!!!!
The other option is just buying a new unit and getting a new counter top. The issue is I want to buy a “buy it for life” unit so, if it goes bad I can get a replacement unit or get it fixed. I don’t want some cut rate mfg that would require a new counter top to go with a subsequent replacement. What is that brand? Any luck of the replacement drop in?
We have been looking at a karinear unit. Any thoughts?