So I am moving forward with my bath and kitchen renovations and got some great feedback from the previous thread I started. Now I need to make some other choices.
I am converting from gas to induction and deciding what to get for that.
I currently have a 30 inch Samsung dual door gas slide-in range. Was well rated when I got it but I have hated it. So long Samsung. I have a Bosch fridge and dishwasher and have loved those.
I want a cooktop that is 36 inches but the slide in or stand alone 36 have not been a great selection or really expensive and not giving me what I want.
I have seen 36 countertop ranges with setups I like, including Bosch, and separate wall ovens I like. One issue is I have no place to put a wall oven—only place is under the cook top. Doing this though gives me the feature I want.
So the questions are, have you done this before, what brands do you like, if I have a separate wall oven from range, even if stacked, what electric hookups are needed.
Any other ideas or recommendations, I am all ears.
And Induction compatible cookware. The regular pots and pans won't cut it, you'll need cookware that works with induction.
I looked into this and felt that the technology (as awesome as it is) is a few years off so I just went with a flat surface electric cooktop and oven. But one day, I will make the switch
Would love to have this setup for my kitchen one day:
And Induction compatible cookware. The regular pots and pans won't cut it, you'll need cookware that works with induction.
There’s nothing special about induction compatible cookware. Most “regular pots and pans” will work just fine. If a magnet sticks to the bottom it will work. Cast iron works. Most stainless steel works.
Aluminum cookware is the main problem area. But aluminum is often the cheaper pans in a collection, so it’s less of a problem to replace. And much of the aluminum cookware made in recent years has a steel plate on the base to make it induction compatible.
I have a combo of Fissler pans, Le creuset Dutch ovens and all my lodge griddles and pan/pot. I should be in good shape. Just worried about my cast iron scratch in up or sliding when I use it.
I have a combo of Fissler pans, Le creuset Dutch ovens and all my lodge griddles and pan/pot. I should be in good shape. Just worried about my cast iron scratch in up or sliding when I use it.
They make silicone mats for induction cooktops to protect the surface. I have no experience with them. I might be concerned they would melt under high heat. But something to look into.
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And Induction compatible cookware. The regular pots and pans won't cut it, you'll need cookware that works with induction.
There’s nothing special about induction compatible cookware. Most “regular pots and pans” will work just fine. If a magnet sticks to the bottom it will work. Cast iron works. Most stainless steel works.
Aluminum cookware is the main problem area. But aluminum is often the cheaper pans in a collection, so it’s less of a problem to replace. And much of the aluminum cookware made in recent years has a steel plate on the base to make it induction compatible.
I never said anything about anything being "special". Most 'regular pots and pans' will NOT work if they are not induction compatible (and yes a magnet is a good test).
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I have a few stainless steel for some types of cooking (tomato sauces, ect.), but in general I found that I love using my lodge cast iron that I originally got for camping.
I have a combo of Fissler pans, Le creuset Dutch ovens and all my lodge griddles and pan/pot. I should be in good shape. Just worried about my cast iron scratch in up or sliding when I use it.
They make silicone mats for induction cooktops to protect the surface. I have no experience with them. I might be concerned they would melt under high heat. But something to look into.
Induction cooktop does not get hot. It generates an electro magnetic field with the cookware and the pan gets hot (and of course whatever is inside it cooks).
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In comment 16089675 Gforce11 said:
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And Induction compatible cookware. The regular pots and pans won't cut it, you'll need cookware that works with induction.
There’s nothing special about induction compatible cookware. Most “regular pots and pans” will work just fine. If a magnet sticks to the bottom it will work. Cast iron works. Most stainless steel works.
Aluminum cookware is the main problem area. But aluminum is often the cheaper pans in a collection, so it’s less of a problem to replace. And much of the aluminum cookware made in recent years has a steel plate on the base to make it induction compatible.
I never said anything about anything being "special". Most 'regular pots and pans' will NOT work if they are not induction compatible (and yes a magnet is a good test).
In actuality, most SS and all cast iron pots and pans do work on induction cooktops. We have had one for over 15 years and only 1 big roasting pan we had didn't work. Yes aluminum is out unless it has an insert and is made "induction compatible" with a steel base.
All "induction compatible" means is that it works on induction - yes the magnet test works - it is really not a special alloy.
I have a KitchenAid 36 inch - 5 burner. You can lock the two burners on each outside edge to accommodate elongated pans and use only one control. The surface does get hot from being in contact with the hot pot, but for a relatively short period of time.
Of course it uses two 30 amp breakers - anything that heats pulls a lot of amps.
It is a glass surface and does not melt, but you can't bang the top with a pot.
My wife's only complaint is that compared to gas, the heating controls are not as adjustable - I disagree.
Induction should heat up a pot of water much more quickly than gas. You should check if there's some issue with your cooktop or your wiring.
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We put in the max 5 burner gas (propane) stovetop with 2 induction burners next to the gas. We use the induction for low heat, simmering, etc and the gas for everything else. The gas is much hotter, faster, and better for cooking, but too hot for low heat simmering (even with the new on-off low setting). We did have addition power reqirements hooking up induction as even 2 burners takes alot of amps. We love having both, but prefer the gas for everyday cooking. The induction takes much longer to boil large pasta pot than the gas - but it does get it to a boil. You can control the heat much easier with induction - especially low heat. But you do need all new pans for induction.
Induction should heat up a pot of water much more quickly than gas. You should check if there's some issue with your cooktop or your wiring.
Propane burns hotter than natural gas though, right? Not sure if that can rival induction as Ive only had natural gas.
Either way, I have an induction cooktop. Boils water in less than a minute. Sears like a champ. The only thing I miss about gas is how easy it was to roast peppers and the like on the gas cooktop. But I don't miss cleaning a gas cooktop. Induction cleaning -- spray and wipe...Done.
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In comment 16089746 stoneman said:
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We put in the max 5 burner gas (propane) stovetop with 2 induction burners next to the gas. We use the induction for low heat, simmering, etc and the gas for everything else. The gas is much hotter, faster, and better for cooking, but too hot for low heat simmering (even with the new on-off low setting). We did have addition power reqirements hooking up induction as even 2 burners takes alot of amps. We love having both, but prefer the gas for everyday cooking. The induction takes much longer to boil large pasta pot than the gas - but it does get it to a boil. You can control the heat much easier with induction - especially low heat. But you do need all new pans for induction.
Induction should heat up a pot of water much more quickly than gas. You should check if there's some issue with your cooktop or your wiring.
Propane burns hotter than natural gas though, right? Not sure if that can rival induction as Ive only had natural gas.
Either way, I have an induction cooktop. Boils water in less than a minute. Sears like a champ. The only thing I miss about gas is how easy it was to roast peppers and the like on the gas cooktop. But I don't miss cleaning a gas cooktop. Induction cleaning -- spray and wipe...Done.
Looking forward to the water boiling and cleanup as well!
Induction cooktop does not get hot. It generates an electro magnetic field with the cookware and the pan gets hot (and of course whatever is inside it cooks).
I’m aware. But if the pan gets hot enough I could see the potential for the mat to melt. Probably shouldn’t happen unless you seriously overheat the pan. But I can see this could potentially happen when preheating cast iron for searing.
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We put in the max 5 burner gas (propane) stovetop with 2 induction burners next to the gas. We use the induction for low heat, simmering, etc and the gas for everything else. The gas is much hotter, faster, and better for cooking, but too hot for low heat simmering (even with the new on-off low setting). We did have addition power reqirements hooking up induction as even 2 burners takes alot of amps. We love having both, but prefer the gas for everyday cooking. The induction takes much longer to boil large pasta pot than the gas - but it does get it to a boil. You can control the heat much easier with induction - especially low heat. But you do need all new pans for induction.
Induction should heat up a pot of water much more quickly than gas. You should check if there's some issue with your cooktop or your wiring.
we have non-stick induction ware (thicker), so this may be slower. The same amount of water boils much faster on our hottest propane burner (with non-induction non-stick pot) every time.