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Induction Range - After a Month

Old 04-25-2021, 06:30 AM
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Default Induction Range - After a Month

I grew up and learned to cook on a nice gas cooktop. Also used coil type electric and flat top electric a bit. Really, really preferred gas between gas/electric. Fast forward to married life, no gas available in our subdivision. Made do with a glass flat top for quite a few years, but never liked it. That one finally died, and I decided to give induction a try for a few reasons, but mainly to avoid having to put in LP, and a lack of a hood in our kitchen.

So far really like it. Still slightly prefer gas, as I am a huge fan of cast iron & carbon steel. Both work on induction, but tend to heat a bit unevenly if you are really throwing the heat to them. This can mostly be overcome, especially with cast iron, by heating them up to medium low heat allowing them to become heat soaked before taking the temp higher. They still get hot spots (usually the center) at the extreme upper end of the heat level, but nothing crazy. Good quality clad pans heat very evenly. The biggest thing that is noteworthy is just how much power induction has compared to either gas or electric, and how stable it will hold temps. Mine has settings of L, 1,2...8,9,H, plus a "P" power setting for each eye. Power is for rapid heating of stuff like pasta water. I was skeptical of having notches vs a continuous variable control, but that has proven to not be an issue. Once you get the temp you need to work at dialed in, it will hold it indefinitely. You can also take away heat instantly....for instance to stop a pot from boiling over. Kill the eye, and the boil over stops just as quickly. One common complaint with induction is a "singing" noise between the pot/pan and stove. I have not experienced this with the exception of on the P or high settings. Use of those settings is typically temporary/short, so not something I can't live with. The other big advantage, especially since we don't have a hood, is the lack of heat loss into the room. Makes a big difference in terms of not overheating the kitchen with cooking. Overall I'm a fan. Still like gas a bit better, but its a huge upgrade compared to plain electric. Added safety benefit of the eyes being almost immediately cool is nice as well.

As for the actual range, this is it. https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

Overall pretty impressed with ordering through amazon. Was about $600 less than anywhere else at the time, and just as fast. Air fry function is pretty neat, but can smoke out the kitchen if you do stuff that is too greasy. Like that it fits a freestanding space, but looks like a slide in. Had to make a small mod to the rear trim piece to work with our countertops/tile backsplash, but that was no big deal. Preheat is as fast as I've seen and overall bake quality is great. Bottom storage drawer is a bit small, but that space is utilized in the oven itself. Overall very impressed for the $.
Old 04-25-2021, 06:43 AM
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Good info, thanks!
Old 04-25-2021, 06:47 AM
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Good write up. We switched to an induction range in the fall from electric. Would have loved to have gas but where I live its a pain to get just a line for a stove- the local utility basically requires you change your entire service for your heat, etc. which I do not want to do (my current heating system is pretty new).

I love to cook and spend a lot of time at the range. The induction is cool because you can boil water VERY fast, and as stated above you can control heat very accurately.

We did a lot of research and ended up with a Bertazzoni.

Very happy with the induction.
Old 04-25-2021, 07:16 AM
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The other great thing is you can put a paper towel or butcher paper down to cook on top of. It may scorch slight at high temps but no fire. Prevents scratches and keeps clean.
Old 04-25-2021, 12:32 PM
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We have an induction cooktop that was here when we bought the house. I much prefer gas, but I really like our induction cooktop almost as much. The singing of pots on the cooktop is usually because the pans are not dry when they are placed on the element. You summed up everything that I would about the cooktop in your write-up. We plan on remodeling our kitchen this year but will reinstall the cooktop, and our double oven as well because they still work, and we like them.
Old 04-25-2021, 02:06 PM
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Originally Posted by 606zpx View Post
The other great thing is you can put a paper towel or butcher paper down to cook on top of. It may scorch slight at high temps but no fire. Prevents scratches and keeps clean.
I will have to give that a try.
Old 04-25-2021, 02:10 PM
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Originally Posted by cheeseman View Post
We have an induction cooktop that was here when we bought the house. I much prefer gas, but I really like our induction cooktop almost as much. The singing of pots on the cooktop is usually because the pans are not dry when they are placed on the element. You summed up everything that I would about the cooktop in your write-up. We plan on remodeling our kitchen this year but will reinstall the cooktop, and our double oven as well because they still work, and we like them.
my compromise for wanting to have gas and a lack of a hood was a kick ass side burner for the grill. Have enjoyed it for stuff that tends to smoke up the house.







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