Induction Range - Why should I avoid one?

[DogFaced PonySoldier]

Switched to induction here, a couple of years ago. Wated gas - retrofit was too expensive.

Went with a Frigidaire, I think (too lazy to get up and go look at it).

It makes some buzzing/whirring noises. Not a big deal, though some people might be bothered by it. I like the cool cooktop - easy peasy cleanup, nothing gets baked/burnt on, it's awesome.

We love it, though a higher quality model and a 50A circuit might have been preferable? If/when we get to build a place, I'll definitely want gas, but I might have some induction stuff, too. it's the next best, in my opinion and it's pretty cool. I like it.


<edit>

This is the Frigidaire model we bought - looked it up on Amazon. Nov 8, 2021. My God, time flies...



<edit> Oh yes... one thing I dislike - uneven heating. This isn't because it's induction, it's because we bought a cheap unit. In the pic above, you'll notice the large area of the central 'burner' or element. This supposedly detects the size of your pan and expands the heating/induction zone outward automatically to maximize the surface area being 'inducted'(?) and give you even heat.

BS.

From what I can tell it's just a single element in the center, pans are much hotter in the center than the edges, even if the pan is still smaller than the painted dots/lines on the cooktop. For this particular model, at least, the induction element is nowhere near the size of the graphic marker. Marketing hype, who'd'a guessed, right?

In the future, I will spring for something with verified better burner 'sizing' ability or something. Of course, a gas stove burner can't resize - you got small or medium or large, so... not much difference there. Although I think the induction heating difference in 'zones' is pretty noticeable. I can deal with it... just annoyed it doesn't work as advertised - again, who'd'a thunk?

[Uncle Bob]

There are gas burners that have variable size (diameter) rings of flame in one burner head. On low they will on have flame in the center most portion and as the knob is turned to higher output the outer rings light widening the flame pattern.

[JHB]

I have the opportunity to purchase a new range at a very steep discount and am looking at an induction range. Other than needing to replace a few pots and pans, what are some of the con's of owning one. I'll be replacing an electric range so the outlet and breaker are already there.

Who has one and what do I need to know?

Don't get a GE. We've had GE induction cooktops for 10 years or so and have had to replace them three times (under warranty, fortunately). But they're great when they work. They're more powerful and faster than electric or gas stoves.

[BlackrazorNZ]

Induction is pretty much the standard here now for any new or refitted home and has been for some time. 240V helps, means you only need 40% of the amperage so the circuits don’t need to be as robust.

On that note - I didn’t realise until recently that electric kettles aren’t really a common thing in the US. Things you learn…

[prepperjack]

I think the reason why electric kettles aren't more common here is because at only 120v they're not nearly as fast as kettles in countries that use 220v or 240v, though still faster than using the stove. I wish the US could switch to 220v or 240v, but it's far too late now. I'm going to be getting an induction range soon, but before I do that, I need to run a 240v/40A circuit to the kitchen, which will cost nearly as much as the range.

[Bkhuna]

It's a tea thing?

[MsTwiggy]

I have an electric kettle and i prefer it as it stays clean away from the grease spatter on the stove 🔥🔥🐿️

[BFlynn]

One of my buddies that I grew up with - I mean, we've been friends since the mid 80s - we swears by them, and his whole family can cook.
He said he likes it better than his gas range.

So, I've never used one, but one of the better cooks I know, swears by them.
I can fully give a second hand endorsement.

[Redwng]

We switched to a Bosch Benchmark about 7 months and we love cooking on this thing. The top is much more reactive than any electric or gas cooktop we have had, it can also maintain a real low simmer. It's difficult to get a low simmer with gas. It will boil water for pasta in less than 3 minutes. The glass top is really easy to clean because nothing "cooks" into the glass like electric as the glass does not get that hot. The glass top hangs over the countertop by 3/8 of an inch on each side so it feels like it is a little wider than normal.

The oven portion is the best oven we have had. The convection works really well along with the proof section my wife uses for breads occasionally. When broiling there is almost double the amount of coils on the top when compared to our GE Profile that crapped out after 4 years. The lower drawer is actually a warming drawer and goes down to 180. One really great feature for us brisket cooking folks is that the oven temp goes from 100-550 (convection or bake), perfect for the brisket rest at 160.

We did get the 5 year extended warranty from Bosch which cost $650. Assurance paid us $2260 for the older GE that they could not get the oven to work correctly.

Again, after 7 months we love this Bosch induction range. Now the induction requires all of your pans to be magnetic which we use Green Pan, Lodge, Le Creuset and All Clad so no problems there.

[Midway]

We put a Miele KM 6360 in during a kitchen remodel that included refacing the cabinets and putting a new quartzite countertop in. I like it so far but haven't really learned how to use it. It has a double burner that can be a large single burner I need to read up on how to use. Boiling is one of the biggest benefits, so fast and easy to instantly adjust the heat.

[Johnny Booth]

I am not a fan, due to the high cost, and availability of replacement parts. Also had to get rid of a set of pots and pans that were not conductive. Shortly after we bought it, 2018? We had a power failure resulting in a loss of ‘common’ from the pole. This caused the power in the house to go to single-phase 220v. Every device that was operating was fried including our Kenmore Elite induction oven. (We we’re not using it, but the clock…). Insurance would have paid for the repairs, but the main power supply board was three weeks out. Then they could troubleshoot the controller for the knobs. Two weeks. Then they could look at the controller for the induction. Two weeks. It might have been fixed after the 1st module, but no way to know.

we tried to trade, but a good friend in the appliance business did not want the old induction oven, even for free.

We threw it away and bought a generic stove from ‘Famous Tates’. Cost less than $1000 installed.
Spent the savings on a whole-house power-protector at the main panel, about $700. 👍