Shawna, great to hear you are researching your options. The cost of converting from one fuel type of cooking system to another can be considerable but for us it was worth it.
I bought this oven about a year ago for the wife and I. So far we love it, especially how fast it will boil water or heat food using induction. Cleanup is so easy with no external knobs and the smooth top that doesn’t seem to get nearly as hot as our old smooth top with elements underneath. Does finger print easily but we don’t mind wiping it clean. This is our first induction range and knew that some of our pans needed to be replaced with compatible units. We don’t use the oven much though it has worked as expected. I worked at an appliance dealer (that sold units all the way up to Wolf and Viking) for about 10 years and they had quite a few incidents where customers used the self cleaning right before Thanksgiving then were in a horrible panic to find a replacement because the extra heat killed their stoves. What I heard while there so take it with a grain of salt though I personally wouldn’t try it right before an important event. Heat can be damaging to electronics and these new stoves certainly have much more than the simple units of the past.
Rick, thank you for sharing your story. Good advice about being cautious before an important cooking event. We use our oven all the time and maybe self clean once to twice a year. Very happy we went the induction route.
@@cfldrivenMost appliance people will tell you to never use the self-clean feature because that high of heat is just really super hard on ovens. Self cleaning takes it to 700 or 800° F usually.
I had to add my issue with this induction stove. Mine is also 6 years old. It worked perfectly up until today. We had a pot boil over on the cook top. The element was on full power. It boiled over for a few minutes before we caught it. Maybe 12 oz of water boiled out. On top of the glass. I thought no problem. However as we used paper towels to soak it up we could hear water sizzling inside the cook top. Turns out the glass is not sealed water tight to the metal frame intermediately below the glass top. Water using surface tension leaked inside running along the underside of the glass top into the power control box. It shorted out the control box. Note we turned the stove off as soon as this happened. Yet those power wire leads that run into that power control box must be live full time. The water continued to sizzle and we could smell burned wiring. Until it went pop. Burned thru the wire at the short. The entire cook top is dead now. The controls still work just no heat. The oven still works. All 5 burners are dead. The replacement of that power control box costs $2,100. So people watch your cooking do not let anything boil over. If it does contain the spill immediately do not let it run over the edge of the glass. It will be a very expensive lesson. I would even put a towel around the edge of the cook top just as a safety measure. To stop any boil over from getting over the edge of the glass. It will save you 2,100 repair bill.
Dan, what an important story to share. I sort recall something about liquid being able to get under the panel, but never imagine it would short out the control box. Makes you wonder way they didn't install a gasket to prevent this. You got me thinking maybe there is a way to apply some silicone along the cook top to control panel and rear vent. Have to do further research to make sure it doesn't cause more problems than it solves. Will you replace with another induction and does homeowner insurance cover any of it? Thanks for sharing.
Always unplug the stove to shut it off, or use the circuit breaker. The off switch just tells the board to shut off the burners, there is always power to the board itself.
I got mine and removed my gas stove. With the new range, I was finally able to disconnect from the gas company so one less utility bill. Once the Tesla solar panels and batteries were installed, I was able to get rid of the electric bill as well. I love the induction range. Also, no more fear over gas leaks and the house blowing up. The savings from not having a gas bill or an electric bill are paying for all these upgrades.
I have a GE induction range, pretty old one. I like it generally. I find gauging temperatures more difficult than with gas because different burners and different pans heat up at totally different rates. I use various thermometers to monitor the pan and food temperature.
Thank you for sharing. I grew up with gas cooking and never liked electric cook top, they were slow to heat up and slow to respond to dial setting. I found that with induction the speed and response was the same as cooking with gas. I have noticed pots and pans have have hot spot which vary among as you select different ones.
Hello, great review, though I should watch it again to see what I missed. We just got the GE induction range a month ago and so far are having mixed feelings. With the money spent on upgrading the electrical we won’t be giving up on induction, but there are some things we’re not happy about. Would love to hear your input on these. -First of all, does all induction cookware work the same? We have various kinds of induction cookware from cast iron, stainless, and other materials with magnetic metal bottoms, and to me some work better than others. I have to further testing, but it seems some will boil water faster than others, and some get very hot in the middle and less so on perimeter. -I also agree that it’s a pain to clean the cooktop, more so than I thought it would be. I thought the cooktop is ceramic, not glass, but I’m not sure. I found that cleaning the control panel that it’s good to lock the controls otherwise you’re setting off things and sounds…..annoying. -Do all induction cooktops make the high pitch sound? And does that change depending on the cookware you use?
Thanks for watching at least twice. All cookware is not create equal most will have hot spots or take longer/less to heat up depending on the composition of metals. I have noticed thinner pans take longer to heat up. The thicker ones seem to heat up quicker and more evenly. Always lock the control panel prior to wiping down to avoid elements turning on. While the cook-top shows all the mess of cooking, they are much easier to clean than the gas range. It just the gas hid the mess longer. I would not store anything above the stove as an unintended drop could lead to destroying your stove. Yes the top is replaceable, but expensive plus the cost of installation could equal or exceed the cost of new. I use a Dutch oven which works great but am also extra careful with the lid. Starting any element kicks on the cooling fan and the magnetic field can induce sound from the cookware. I am so used to it that I had to listen for it to verify that it is there. And if you're running hood exhaust you won't hear any of that. All in all I am very happy with induction and how it keeps the kitchen cooler and can't see going back to gas or conventional electric stove.
Don't know about the GE induction ranges, but I love the Beko induction range we bought thiis year. I found most of the asian and domestic brands have sketchy reliability with their controller-inverters. Coming from a gas range earlier, this induction range is miles ahead! No stupid-smart features you don't need, built like a tank, overbuilt contoller-inverter circuitry, clean design. The brand is huge in Europe, they've been making induction stoves for a long time and have a reputation for longevity. We love it. 😊
I have this oven and I love it. I use the app all the time. Not Alexis. On the app it will tell you the temperature of the stove top burner so med will be medium. Also I can be at cvs a mile away and start pre-heating the oven. It cooks great. The range is fantastic. I am not disappointed. Also as far as grease on the cooktop, wait to the red light by the burners are all off; next spray weinens cooktop spray or vinegar and the key is the microfiber cloth. It sucks the grease up. The app also can call the service dept. give recipes, update the programs on the stove. It’s awesome!
I would be careful about pre-heating while away from home. I recall starting the oven and not realizing someone had stored some pots in there. Thank you for the vinegar tip, I will have to try that.
Thanks for the overview! For the two burners that can be paired, is there any heat element between the two that would make a griddle heat evenly? Like those two straight lines- will they heat that part of a rectangular griddle? If not, and it’s just two circles, then I think that might not allow for even cooking on a griddle if only those two circles will heat up.
Lauren, the griddle pan itself with conduct the heat across the gap. I do find the center is just a bit cooler, but I use the cooler section for items that are almost cooked and need less watching. Thank you for viewing and writing.
Thanks so much for your very helpful and thorough review! We just received and installed our new Cafe range yesterday, and this morning I ran the steam clean cycle thinking It would help to clear out any manufacturing residue. I was surprised that the cycle did not seem to heat up very much. Only a little steam was visible on the window, and very little water had evaporated. The oven was a little warm at the end of the cycle. Does this seem normal? I'm having trouble finding specs for how hot the steam cycle is supposed to run.
The first I ran it, I too was surprised there was still a pool of water remaining, turns out this is normal. The steam clean cycle works at a lower temp then regular cleaning cycle. It suppose to soften grease and grime and allow for easier wiping up. Seems to work well with drippings that have not charred on the oven bottom.
The stove has two timers, one directly accessible from TIMER on the touch panel that is just a generic timer not controlling any devices. The second is available under OPTIONS and can be used to turn off the oven or for a delayed start of the oven.
@@cfldrivenThanks but after reading through the manual I don't see anything about a timer for the "burners". Can you confirm that we are talking about the cooktop and not the oven. I see that there are timers for the oven.
Good question, the control panel is made of glass. The streaks are from not buffing the surface after cleaning. When properly cleaned and buffed the surface is like a mirror until you cook and splatter all over it. Like any glass cooktop it can be scratched if you drag a rough object across it.
@@cfldriven I have a GE induction stove. I purchased a mat 21" x 35" from Amazon that covers the entire top. I just place my pot or skillet on the mat where the sensors are and start cooking. I don't have to worry about spills or scratches. Cleaning up spills is easy.
Mariel, great question. All the labels are either embedded or under the transparent touch panel, thus no danger of them being rubbed off. Thanks for watching.
Do any company make touch screens that has the tactile feel anymore like my LG that I now have to replace? I would like to be able to wipe over the stove buttons without having to lock it beforehand and textile screen allow you to do that because you have to press a little harder in order for it to turn on or off.
With this particular GE you have to lock out if you want to wipe over the buttons. LG and some others do make induction ranges that have front knob control just like a gas range would.
@@cfldriven Can you give an example? Duel fuel are, as far as I know, entirely gas cooktops with electric ovens. Sometimes you can find cooktops with a combination of gas and induction cooktops (IE, gas wok burner). I have never seen an electric cooktop paired with a gas oven.
@@andrewbrowning6357 Andrew, I must apologize as you are correct, as you stated inductions ranges all have electric ovens. Thank you for setting me straight.
Have you tried doing long simmers, like a 6 hour stock? I have the Duxtop portable, but it overheats after an hour or two. Just wondering if slide in induction ranges have this issue as well or if the heat management is better.
I have an induction counter top that I bought to try the technology. Mine runs two hours maximum. I suspect being counter top units they are more limited in capability for safety reasons.
@@nateo2131 I suspect it may be a safety feature of some sort. It certainly not an issue with the induction range. It has a cooling fan to prevent over heating of the electronics.
I have an earlier version of this oven and I love it! Mine has a warming drawer in the bottom which I use every single day. The controls for the eyes are not graphic like this one, but have numbers 1-H, which is ok for me. If it dies tomorrow I wouldn't hesitate to get another one!
The PHS930SL provides the warming function in the oven area instead of the bottom drawer. Less of a reach and it can hold more. The bottom drawer is strictly storage on this mode. Thank you for sharing your experience with induction range.
Christian, great question, I didn't have a choice, but I certainly would not have paid extra for Wi-Fi. The only practical benefit is the clock auto sets after a power outage.
Hi! Could you clarify one aspect of your routine use? I was under the impression that pretty much every time you use the oven, you do a self clean or steam clean routine, is thst correct?
Absolutely not, I mostly bake but unless there is a spill or lots of splattering I can get by with one or two self cleaning cycles a year. Thanks for the question.
@@cfldriven good! I was told one should not abuse the self cleaning feature as the intense heat could be damaging to the oven and I was worried you might be doing it. I also use it about 2 times a year.
although it is available for use on the stove, i advise against using self clean on any modern stove. the electronics are very susceptible to extreme heat
It sounds like it is in the Sabbath mode. To exiting the Sabbath mode press Cancel/Off to end any bake mode that may be running. Press and hold Settings pad until Sabbath Mode off is displayed. I hope this helps.
I paid $348 for my first induction cook top, it is still working. I liked it so much that I've ordered a back up unit for $299. it is 30" unit with electronic controls and 4 burners. we rarely use more than 2 burners. I have a seperate double electric oven. I use baking soda to clean the burner surfaces. One downer is the burners must be clean to cook correctly.
Why do I hear a lot of complaints as I'm reading about people mistakenly touching the burners and turning them on and they're hot even though they didn't mean to turn them on or a rag went across it and turned it on but then at the same time it says if you remove the pan the burner will shut itself off. So what is making this inadvertently turning on the burners if a pan or something needs to be on it in order for it to start working
Stephanie, great questions lets break it down. This range uses touch sensitive surface controls, so wiping across the panel with a hand or damp towel can be enough to trigger a element on. As you mentioned since there is no inductive pan over the element it will just cycle off. The panel can be easily locked out when not in use. Now while cooking if you lift the cookware off the surface the control will start to blink indicating the cookware has been removed. If the pot or pan is not returned to the active burner within a few seconds it will shut down. It gives you a enough time to lift and swirl the pan, but if you walk away with the pan it will turn off. I hope this answer your questions. Thank you for watching and writing in.
@@cfldriven thank you it does. But I think I'm just going to go in purchase their regular electric burners and not the inductive. It seem like it's too much drama I read someone said their oven and the burners can't work at the same time if they turn on their oven first and then try to use a burner to burner doesn't get as hot until they turn off the oven then turn the burner on then turn the oven on so I don't want to do all that I have a regularly electric stove right now that's what I'm used to I just rather do the normal way then worrying about buying special pans and playing duck duck goose with lifting the pots off and putting them back on with the burners. Lol
@@stephaniehenry5617 Stephanie, gotta find what works best for you. I do a lot of baking and we have never had any issues with using both oven and the cooktop, even when we have all the elements going. Sounds like the range you read about might have an issue with not getting enough power or it is defective. I wish you well on your choice of range.
How loud does it get? I have a single induction that makes a good amount of noise. No one mentions the amount of noise (if any) that comes from the fan(s) Great video. Thanks
Another viewer asked the same question and I had to go over to the range and take a listen. Sure enough turning on any element triggers a cooling fan. Obviously it was not noticeable to me, it must be low enough that one thinks of mentioning it. If you are sensitive to small sounds it may be a bother, but the noise it makes just blends into the background of all the other household noises.
With induction cooking electromagnetic energy is used to create heat right inside your pots and pans. This process is not practical for home heating. A form of heating that is highly efficient is the use of a heat pump, which literally transfers energy from the outside to the inside of the house. Similar to how a frig works but also reversible to provide heat.
@cfldriven If; and only if, they have greatly improved since my college years; 1980s my apt. was heat pump heat. I was cold most of the time. It kicked on, blew cold air for some 10 minutes; about the time I felt warmth; it kicked off. The AC half of them was great. In my house I now use portable oil-filled electric space heaters. Can't complain.
induction is like 85% as efficient as traditional resistive electric heating, so no it doesn't make sense at all. heat pumps are where its at, though. Something like up to 500-600% efficiency of resistive heating.
@@WatsitTooyah Not sure why you say it doesn't make sense. From Energy Star "Conventional residential cooking tops typically employ gas or resistance heating elements to transfer energy with efficiencies of approximately 32% and 75-80% respectively. Residential induction cooking tops instead consist of an electromagnetic coil that creates a magnetic field when supplied with an electric current. When brought into this field, compatible cookware is warmed internally, transferring energy with approximately 85% efficiency. The per unit efficiency of induction Cooking Tops is about 5-10% more efficient than conventional electric resistance units and about 3 times more efficient than gas."
Worst thing one can do for the longevity of their range is use self cleaning. Don't know about the steam I've but normal self cleaning cooks your whole stove at such high temps that it is degrading the whole of it. Advice given to me by appliance repair guy.
According to Consumer Reports, there is "little evidence that running the self-clean cycle is likely to damage your oven." Remember it is designed and built to work that way. In the 4yrs of ownership we have used the self-cleaning maybe 5 times.
If you go to a store to buy Induction Ready Cookware, be sure to bring a small magnet. A Magnet will always stick to any Pan bottom that is the correct metal type.
That certainly was sound advice but these days you just look for "Induction Ready" on the bottom side of the pan. The magnet is better suited for testing old cookware.
Bennet, just confirming what @bogiesan mentioned, the drawer below the oven on the PHS390SL is for storage only. A warming function is provided for in the oven compartment via the touch panel.
induction stove works best with induction cookware, it has insulated walls and a metal bottom, cutting the stove energy bill by half. there is also the all in one washer drier which is 70 percent more energy efficient. the future does look bright.
One of the biggest issues is okay, I'm interested so I buy a single induction burner. It boils water very quickly. Great. But it unevenly heats any pan or pot I stick on it. A couple eggs? burnt and raw, even on a medium setting. Terrible. I go to the local restaurant supply, "Oh you want to speak to our induction guy..." Okay. They have about 12 different models. The 'induction guy' has no clue of any difference between the units, or even which are popular and which are not, or why some are $200 and others are $400. This may only be an 'Amazon Problem' a crappy unit sold through them (No surprise with the smirking box -- gotcha again!) In that case, which models to be avoided? Or recommended models? In the meantime when I'm cooking up batches of hummingbird feeder syrup (to reduce 1:3 in the feeders) I place the induction unit over one of the burners on my gas stove. One batch is induction, one is gas. Induction is always faster. And that's all I use it for. I did sail for three months and cooked on a different small unit that was just fine. My objective is of course to get used to induction cooking and then just replace my gas stove.
Consumers Reports found the Duxtop Portable Induction Cooktop 9600LS best for single induction burner and the LG LSE4617ST, LG Studio LSIS6338F, and GE Profile PHS93XYPFS were their top rated induction ranges. I don't think you'll have an issue switching from gas to induction as they responded the same to dial settings.
i think GE particularly is more expensive than other brands because they lump the elements into one board, but yes on average they are more expensive than tradtional electric to repair
I have no regrets with switching to induction. I recently spent time at a house w a gas range and I quickly missed the ease of cleaning and lack of heat given off by the induction range.
once you go induction there is no going back, safer and way more efficient than electric or gas, the temp adjustment is instant unlike traditional electic, gasstoves over burn the gas, a lot of it is wasted into the room not to mention the fumes. the only down side really is when an element goes out it will be a bit more expensive to replace but i beleive as more people switch prices will go down, they have gone down already a bit from few years ago
Our GE induction cooktop went out after 6 years of use. It could be repaired but the parts were at the cost of a new unit. A similar quality gas cooktop would last for 50 years.
@@dsheppard8492 If older than 6 years, it is unlikely a replacement motherboard would be available or anybody to do the installation. Thus it is will all high tech devices, works great for a couple of years and then is superseded and made obsolete by new models. When such a device stops working, right in the middle of something important, nobody can or will work on it, you just throw it out and buy a new one. Look at what is happening to Windows 10, "the last Microsoft Operating System you will ever need," and how Windows 11 will not run on most older PCs. I have a tower PC and a laptop PC that do everything I need a PC for, but neither can be "upgraded" to W11. Keep your old technology devices as long as you can, you can almost always find someone who can keep them working.
Unfortunately while portable induction cook tops can work with a standard 120-volt outlet, most induction ranges need a dedicated 240-volt circuit and a 40 to 50 amp circuit.
@@cfldriven That’s my point, it doesn’t need 40 to 50 amps if portable induction also does the job quite well. In fact I never even put the power over 500 watts per burner otherwise it warps pans and burns the food. The most I need is 2 burners at once but sharing 120v x 20a or 2000+ watts between whatever is turned on isn’t really limiting anything reasonable. Anything higher is really just overkill. Even 15 amps is more than enough.
@@Dtownvino I seldom notice the fan is running so I paid attention to it last night. The fan comes on when an induction coil is selected. It will remain on until after the cook top cools off.
Figures, they take a simple, reliable, technology and complicate to the point where I would even think about buying this one! Bells and whistles to keep the technicians $$$$$$$
There are a variety of stoves to suit everyone needs and pocket book. It nice to have a choice, although having a cook timer and touch panel is a nice addition. Thanks for sharing.
@@cfldrivenOn a product like a range there should be laws that they have to support them for at least 10 years at reasonable prices for at least parts.
@@nishiki393 It seems you may have gotten your wish, if you live in CA which has a law requiring 7yrs of parts availability. If you don't live in CA, time to write to your Congress person.
My 60 year old gas stove is in daily use and works as well today as when I was a boy. It is so utterly simple to use and works so well, why in the world would I want to massively complicate my life with a inappropriately high-tech monstrosity that will become obsolete and eventually malfunction so that nobody can fix it (the eventual fate of all high tech devices)? I am a retired microprocessor applications engineer and designed many "smart" devices myself, but one thing I learned is this: there is HIGH TECHNOLOGY and there is APPROPRIATE TECHNOLOGY, and appropriate technology is way better than choosing high technology for high technology's sake. There is an important principle we need to keep in mind to keep our lives clutter free: this principle is illustrated by the acronym: KISS (Keep It Simple Silly). Keeping things simple frees our minds to better uses. As far as I'm concerned, these high-tech stoves and ovens are actually "solutions to problems that don't exist" and should be avoided. I have to admit that I invented some of those kinds of things myself and I have had to confront just how dumb some of my "brilliant inventions" were.
I appreciate you taking the time to share. In our case technology provided a solution to a hot humid kitchen when cooking with the use of induction. Yet I agree with you it doesn't need all the bells and whistles.
@@cfldriven I, an older single man, do not spend hours "slaving over a hot stove," but fix myself quick, simple meals of food I like to eat. My stove has a powered hood that adequately ventilates my kitchen. If I did spend such time and if I lived in a hot, humid climate (such as Houston, Texas) and my kitchen was inexplicably hot and humid during prolonged hours of cooking, perhaps I could appreciate induction stove technology. I don't, so I don't. Before deciding to "upgrade" perhaps one should ask themselves if they REALLY need such technology just because "its the latest thing" or "gee, isn't it kool (or cool)?"
I cooked on my grandma’s Wedgewood 6-burner, two-oven gas stove most of my life. It cooked beautifully. It also heated my kitchen and exhaled toxic fumes. When my gas range (not the Wedgewood) tried to suffocate us one Xmas Eve, I decided to go induction. You don’t need the bells and whistles. I have simple portables. When my $85 Duxtop breaks, I’ll buy another one. There’s even a wok induction burner. It does take some practice because it gets hot fast, but it’s the future.
You don't have to connect to the WiFi to use the range. The price is higher then regular electric or gas ranges but induction is more efficient and runs a lot cooler. Best of luck which ever way you decide is best for you. Thanks for watching and sharing.
I have the latest model, one year old. I rather hate it. The heat characteristic is strange. The very bottom of the food gets really hot but the heat does not migrate up through food to cook evenly so you end up with a burnt bottom and raw center. Also, it's not nearly as fun as cooking on a gas range.
This sounds like it might be an issue with your cookware or too much heat. I find the thicker the better for evenly transferring heat to the food. I almost never go beyond the MED setting and have never had the issue you describe. Thanks for watching.
@@Mr.Alwaysright-z8q Not so much. The greatest asset of induction is speed of boiling water. Beyond that, it f8cks up all your cook times and temps for recipes you've used in the past.
Charles, gee then we wouldn't have a stove, fridge, micro, TV, washer or dryer, because when something goes wrong with any of these they have to either be repaired or replaced. What is the alternative?
@@Redandranger samsung makes a 1k induction range, the prices are not what they used to, yes still a bit more expensive but honestly you can't compare them to any other stoves and i bleive prices will go down furthure as they get more popular
Soft and firmware updates are getting more common with cars, radios, refrigs, phones, etc. In the case of the GE they added Air Fryer function at no cost. Now should you lose power during an update the device could get locked up and indeed that is scary.
While induction is more efficient it still a personal choice which has to fit within individuals budget and needs. The natural gas used for cooking comes from the USA and is also the same gas used to run many power plants to generate electricity to run the induction stove. Life not as simple as an emotional statement. Thank you for sharing.
Lights, electrical wiring, the sun, magnets, electronics, radio signals, display screens, and more. Not sure what you point is. Radiation is all around us everyday.
Not really radiation, it’s a magnetic field that vibrates the atoms in the base of the pot. This magnetic field decreases in strength within a few inches, so it’s really not a health concern. Compare this to the hazardous chemicals that a gas range emits, carbon monoxide and nitrous oxides. You can smell the nitrous oxides, so they are definitely a concern. The only drawbacks of induction are cost and the need for specific cookware that is compatible with the tech.
Your pancake stuck and was unevenly cooked. The range hood will draw out the gas fumes, eliminating any fumes, the current buzz being tempered. Your failure to mention the size of the induction burner, making this review completely worthless. For this money your range will have small burners making the size of pan probably 6” is you want even heating. To get even heating on a 12” pan, you need at least a 9” induction burner. The cost of an induction range with large burners? Minimum $5,000. I’m glad you enjoy your WiFi as you out up with inferior cooking.
Alexander, the video was about my experience with this range six years later and not about the specs. Here are the numbers you are looking for Element No.1 Size (in.) 6 in, No.2 Size 8 in, No.3 Size 11 in, No.4 Size 8 in, No.5 Size 6 in. Element No.1 Wattage 100, No.2 2500, No.3 3700, No.4 2500, No.5 1800. For us this was the better choice and we have no regrets. Everyone else has to decide what works best for them.
@ highly unlikely actual magnet size. Are you falling for the scam of measuring the template circle on the glass or are these the actual, internal magnet sizes? I have never heard of any range with those sizes of actual magnets. And no way at what you paid.
@@alexandermayer2026 These are the GE specs. I sure you can do further research to determine actual magnet size. It almost 7yrs of use and very pleased with how it works.
@ I gave no interest in being forced to use any cooktop. I did do my research. And that’s why I rejected induction. It would be interesting to see how many restaurants go away from gas.
@@alexandermayer2026 No one is forcing you to do anything, you made your choice and I respect that as I respect those who made a different choice. BTW here an article about induction in the restaurant industry. www.opentable.com/restaurant-solutions/resources/gas-to-induction/
This was so helpful. We are researching the options in our area right now and I love hearing feedback on how they operate over time.
Shawna, great to hear you are researching your options. The cost of converting from one fuel type of cooking system to another can be considerable but for us it was worth it.
I bought this oven about a year ago for the wife and I. So far we love it, especially how fast it will boil water or heat food using induction. Cleanup is so easy with no external knobs and the smooth top that doesn’t seem to get nearly as hot as our old smooth top with elements underneath. Does finger print easily but we don’t mind wiping it clean. This is our first induction range and knew that some of our pans needed to be replaced with compatible units. We don’t use the oven much though it has worked as expected.
I worked at an appliance dealer (that sold units all the way up to Wolf and Viking) for about 10 years and they had quite a few incidents where customers used the self cleaning right before Thanksgiving then were in a horrible panic to find a replacement because the extra heat killed their stoves. What I heard while there so take it with a grain of salt though I personally wouldn’t try it right before an important event. Heat can be damaging to electronics and these new stoves certainly have much more than the simple units of the past.
Rick, thank you for sharing your story. Good advice about being cautious before an important cooking event. We use our oven all the time and maybe self clean once to twice a year. Very happy we went the induction route.
@@cfldrivenMost appliance people will tell you to never use the self-clean feature because that high of heat is just really super hard on ovens. Self cleaning takes it to 700 or 800° F usually.
@@nishiki393 At the most we self-clean once or twice a year and go for the least amount of time.
We replaced our gas cooktop with induction last year and we love it.
How was your transition did you have to make any adjustments? Thank you for sharing.
I had to add my issue with this induction stove. Mine is also 6 years old. It worked perfectly up until today.
We had a pot boil over on the cook top. The element was on full power. It boiled over for a few minutes before we caught it. Maybe 12 oz of water boiled out. On top of the glass. I thought no problem.
However as we used paper towels to soak it up we could hear water sizzling inside the cook top.
Turns out the glass is not sealed water tight to the metal frame intermediately below the glass top.
Water using surface tension leaked inside running along the underside of the glass top into the power control box. It shorted out the control box. Note we turned the stove off as soon as this happened. Yet those power wire leads that run into that power control box must be live full time. The water continued to sizzle and we could smell burned wiring. Until it went pop. Burned thru the wire at the short. The entire cook top is dead now. The controls still work just no heat. The oven still works. All 5 burners are dead. The replacement of that power control box costs $2,100.
So people watch your cooking do not let anything boil over. If it does contain the spill immediately do not let it run over the edge of the glass. It will be a very expensive lesson. I would even put a towel around the edge of the cook top just as a safety measure. To stop any boil over from getting over the edge of the glass. It will save you 2,100 repair bill.
Dan, what an important story to share. I sort recall something about liquid being able to get under the panel, but never imagine it would short out the control box. Makes you wonder way they didn't install a gasket to prevent this.
You got me thinking maybe there is a way to apply some silicone along the cook top to control panel and rear vent. Have to do further research to make sure it doesn't cause more problems than it solves.
Will you replace with another induction and does homeowner insurance cover any of it?
Thanks for sharing.
Always unplug the stove to shut it off, or use the circuit breaker. The off switch just tells the board to shut off the burners, there is always power to the board itself.
@@xiaodingjones1554That's not a practical solution.
@@danhammond9066 If applicable, if you add a bit of cooking (vegetable) oil in the water it should stop the boil over problem. strange but true
I got mine and removed my gas stove. With the new range, I was finally able to disconnect from the gas company so one less utility bill. Once the Tesla solar panels and batteries were installed, I was able to get rid of the electric bill as well. I love the induction range. Also, no more fear over gas leaks and the house blowing up. The savings from not having a gas bill or an electric bill are paying for all these upgrades.
Congrats on finding a solution that works for you. Sadly without removing a bunch of trees, solar is not practical for us. Thank you for sharing.
We got the GE Cafe line, well over 3k but worth every penny, we had the GE profile Gas range prior to the Cafe induction
I agree, there is no way I would ever go back to gas or electric resistance cooking. Thanks for watching.
I have a GE induction range, pretty old one. I like it generally. I find gauging temperatures more difficult than with gas because different burners and different pans heat up at totally different rates. I use various thermometers to monitor the pan and food temperature.
Thank you for sharing. I grew up with gas cooking and never liked electric cook top, they were slow to heat up and slow to respond to dial setting. I found that with induction the speed and response was the same as cooking with gas. I have noticed pots and pans have have hot spot which vary among as you select different ones.
Hello, great review, though I should watch it again to see what I missed. We just got the GE induction range a month ago and so far are having mixed feelings. With the money spent on upgrading the electrical we won’t be giving up on induction, but there are some things we’re not happy about. Would love to hear your input on these.
-First of all, does all induction cookware work the same? We have various kinds of induction cookware from cast iron, stainless, and other materials with magnetic metal bottoms, and to me some work better than others. I have to further testing, but it seems some will boil water faster than others, and some get very hot in the middle and less so on perimeter.
-I also agree that it’s a pain to clean the cooktop, more so than I thought it would be. I thought the cooktop is ceramic, not glass, but I’m not sure. I found that cleaning the control panel that it’s good to lock the controls otherwise you’re setting off things and sounds…..annoying.
-Do all induction cooktops make the high pitch sound? And does that change depending on the cookware you use?
Thanks for watching at least twice.
All cookware is not create equal most will have hot spots or take longer/less to heat up depending on the composition of metals. I have noticed thinner pans take longer to heat up. The thicker ones seem to heat up quicker and more evenly.
Always lock the control panel prior to wiping down to avoid elements turning on.
While the cook-top shows all the mess of cooking, they are much easier to clean than the gas range. It just the gas hid the mess longer.
I would not store anything above the stove as an unintended drop could lead to destroying your stove. Yes the top is replaceable, but expensive plus the cost of installation could equal or exceed the cost of new. I use a Dutch oven which works great but am also extra careful with the lid.
Starting any element kicks on the cooling fan and the magnetic field can induce sound from the cookware. I am so used to it that I had to listen for it to verify that it is there. And if you're running hood exhaust you won't hear any of that.
All in all I am very happy with induction and how it keeps the kitchen cooler and can't see going back to gas or conventional electric stove.
Don't know about the GE induction ranges, but I love the Beko induction range we bought thiis year. I found most of the asian and domestic brands have sketchy reliability with their controller-inverters. Coming from a gas range earlier, this induction range is miles ahead! No stupid-smart features you don't need, built like a tank, overbuilt contoller-inverter circuitry, clean design. The brand is huge in Europe, they've been making induction stoves for a long time and have a reputation for longevity. We love it. 😊
Thank you for sharing info on the Beko brand, I had never heard of them. Glad to know we have choices besides Samsung and LG.
I have this oven and I love it. I use the app all the time. Not Alexis. On the app it will tell you the temperature of the stove top burner so med will be medium. Also I can be at cvs a mile away and start pre-heating the oven. It cooks great. The range is fantastic. I am not disappointed. Also as far as grease on the cooktop, wait to the red light by the burners are all off; next spray weinens cooktop spray or vinegar and the key is the microfiber cloth. It sucks the grease up. The app also can call the service dept. give recipes, update the programs on the stove. It’s awesome!
I would be careful about pre-heating while away from home. I recall starting the oven and not realizing someone had stored some pots in there. Thank you for the vinegar tip, I will have to try that.
You can get silicone pads to put between the glass top and the pan to keep from scratching the glass.
Thank you for sharing about the silicone pads.
@@mattkojetin8198 I used newspaper until the papers went belly up; and now also have silicon pads; so far, so good. (:
Great video! When in bridge mode does the space between the two circle cooking areas also has active magnets or is there a heat drop in that area?
Marc, in the bridge mode the space in between the elements does not induce heat but the heat is conducted across the entire griddle pan.
Thanks for the overview! For the two burners that can be paired, is there any heat element between the two that would make a griddle heat evenly? Like those two straight lines- will they heat that part of a rectangular griddle? If not, and it’s just two circles, then I think that might not allow for even cooking on a griddle if only those two circles will heat up.
Lauren, the griddle pan itself with conduct the heat across the gap. I do find the center is just a bit cooler, but I use the cooler section for items that are almost cooked and need less watching. Thank you for viewing and writing.
Thanks so much for your very helpful and thorough review! We just received and installed our new Cafe range yesterday, and this morning I ran the steam clean cycle thinking It would help to clear out any manufacturing residue. I was surprised that the cycle did not seem to heat up very much. Only a little steam was visible on the window, and very little water had evaporated. The oven was a little warm at the end of the cycle. Does this seem normal? I'm having trouble finding specs for how hot the steam cycle is supposed to run.
The first I ran it, I too was surprised there was still a pool of water remaining, turns out this is normal. The steam clean cycle works at a lower temp then regular cleaning cycle. It suppose to soften grease and grime and allow for easier wiping up. Seems to work well with drippings that have not charred on the oven bottom.
Thanks for the review. I have a question, does the cooktop have a timer?
The stove has two timers, one directly accessible from TIMER on the touch panel that is just a generic timer not controlling any devices. The second is available under OPTIONS and can be used to turn off the oven or for a delayed start of the oven.
@@cfldrivenThanks but after reading through the manual I don't see anything about a timer for the "burners". Can you confirm that we are talking about the cooktop and not the oven. I see that there are timers for the oven.
@@RobertBallantyneAs I mentioned one timer does not control anything, while the second timer only controls the oven. Hope this helps.
@@RobertBallantyne you have to go to a Thermadore for that kind of tech
2:40 Is the control panel and display made of glass like the cooktop or plastic? I noticed there is a lot of scratches around the display area.
Good question, the control panel is made of glass. The streaks are from not buffing the surface after cleaning. When properly cleaned and buffed the surface is like a mirror until you cook and splatter all over it. Like any glass cooktop it can be scratched if you drag a rough object across it.
@@cfldriven I have a GE induction stove. I purchased a mat 21" x 35" from Amazon that covers the entire top. I just place my pot or skillet on the mat where the sensors are and start cooking. I don't have to worry about spills or scratches. Cleaning up spills is easy.
@@bwj1158 Sounds like a great option for protecting the top. Can you see through the mat to make sure the pots are properly aligned?
@@cfldriven No you can't. I haven't had any problem with the placement.
@@bwj1158 Good to hear it is not a problem. Thanks for the answer.
Do the written labels come off at all after being touched often? Or is there some kind of transparent barrier that protects it from being rubbed off?
Mariel, great question. All the labels are either embedded or under the transparent touch panel, thus no danger of them being rubbed off. Thanks for watching.
Do any company make touch screens that has the tactile feel anymore like my LG that I now have to replace? I would like to be able to wipe over the stove buttons without having to lock it beforehand and textile screen allow you to do that because you have to press a little harder in order for it to turn on or off.
With this particular GE you have to lock out if you want to wipe over the buttons. LG and some others do make induction ranges that have front knob control just like a gas range would.
The cooktop is induction, but the oven is resistance heating. Is that true?
Yes the oven uses resistance elements. There are some available with gas ovens.
All induction ranges will have resistive elements for the oven.
@@andrewbrowning6357 Not true, there are some models that offer natural gas oven.
@@cfldriven Can you give an example? Duel fuel are, as far as I know, entirely gas cooktops with electric ovens. Sometimes you can find cooktops with a combination of gas and induction cooktops (IE, gas wok burner).
I have never seen an electric cooktop paired with a gas oven.
@@andrewbrowning6357 Andrew, I must apologize as you are correct, as you stated inductions ranges all have electric ovens. Thank you for setting me straight.
Have you tried doing long simmers, like a 6 hour stock? I have the Duxtop portable, but it overheats after an hour or two. Just wondering if slide in induction ranges have this issue as well or if the heat management is better.
This unit has built-in cooling fans for the cooking surface so we have never had an issue with overheating.
I have an induction counter top that I bought to try the technology. Mine runs two hours maximum. I suspect being counter top units they are more limited in capability for safety reasons.
@@nateo2131 I suspect it may be a safety feature of some sort. It certainly not an issue with the induction range. It has a cooling fan to prevent over heating of the electronics.
I’ve got s 1200 watt Nu Wave that I use to long simmer frequently. My only complaint is it shuts off every 99 minutes but not because it over heats.
@@Mr.Alwaysright-z8q Make sure it is well vented to avoid auto shut off.
I have an earlier version of this oven and I love it! Mine has a warming drawer in the bottom which I use every single day. The controls for the eyes are not graphic like this one, but have numbers 1-H, which is ok for me. If it dies tomorrow I wouldn't hesitate to get another one!
The PHS930SL provides the warming function in the oven area instead of the bottom drawer. Less of a reach and it can hold more. The bottom drawer is strictly storage on this mode. Thank you for sharing your experience with induction range.
Very good review thanks
Thanks for taking the time to watch.
Looking back now, would you have opted for a cheaper model that did not include wi-fi?
Christian, great question, I didn't have a choice, but I certainly would not have paid extra for Wi-Fi. The only practical benefit is the clock auto sets after a power outage.
Does it need wifi to turn on because mine doesnt turn on when we connected the cord
Excellent review! Thank you.
Totus, thank you for watching and taking the time to provide feedback.
Hi! Could you clarify one aspect of your routine use? I was under the impression that pretty much every time you use the oven, you do a self clean or steam clean routine, is thst correct?
Absolutely not, I mostly bake but unless there is a spill or lots of splattering I can get by with one or two self cleaning cycles a year. Thanks for the question.
@@cfldriven good! I was told one should not abuse the self cleaning feature as the intense heat could be damaging to the oven and I was worried you might be doing it.
I also use it about 2 times a year.
although it is available for use on the stove, i advise against using self clean on any modern stove. the electronics are very susceptible to extreme heat
@@theorenhobart We run the self cleaning usually after Thanksgiving day.
I have a bracket sign on control panel of my GE electric induction Front control range..how do I get rid of this a single bracket. PHS930YPFS, Olga
It sounds like it is in the Sabbath mode. To exiting the Sabbath mode press Cancel/Off to end any bake mode that may be
running. Press and hold Settings pad until Sabbath Mode off is displayed. I hope this helps.
I paid $348 for my first induction cook top, it is still working. I liked it so much that I've ordered a back up unit for $299. it is 30" unit with electronic controls and 4 burners. we rarely use more than 2 burners. I have a seperate double electric oven. I use baking soda to clean the burner surfaces. One downer is the burners must be clean to cook correctly.
I really think induction is the way to go, it is cleaner, safer and throws off a lot less heat. Thank you for sharing your story.
Why do I hear a lot of complaints as I'm reading about people mistakenly touching the burners and turning them on and they're hot even though they didn't mean to turn them on or a rag went across it and turned it on but then at the same time it says if you remove the pan the burner will shut itself off. So what is making this inadvertently turning on the burners if a pan or something needs to be on it in order for it to start working
Stephanie, great questions lets break it down. This range uses touch sensitive surface controls, so wiping across the panel with a hand or damp towel can be enough to trigger a element on. As you mentioned since there is no inductive pan over the element it will just cycle off. The panel can be easily locked out when not in use.
Now while cooking if you lift the cookware off the surface the control will start to blink indicating the cookware has been removed. If the pot or pan is not returned to the active burner within a few seconds it will shut down. It gives you a enough time to lift and swirl the pan, but if you walk away with the pan it will turn off. I hope this answer your questions. Thank you for watching and writing in.
@@cfldriven thank you it does. But I think I'm just going to go in purchase their regular electric burners and not the inductive. It seem like it's too much drama I read someone said their oven and the burners can't work at the same time if they turn on their oven first and then try to use a burner to burner doesn't get as hot until they turn off the oven then turn the burner on then turn the oven on so I don't want to do all that I have a regularly electric stove right now that's what I'm used to I just rather do the normal way then worrying about buying special pans and playing duck duck goose with lifting the pots off and putting them back on with the burners. Lol
@@stephaniehenry5617 Stephanie, gotta find what works best for you. I do a lot of baking and we have never had any issues with using both oven and the cooktop, even when we have all the elements going. Sounds like the range you read about might have an issue with not getting enough power or it is defective.
I wish you well on your choice of range.
How loud does it get? I have a single induction that makes a good amount of noise. No one mentions the amount of noise (if any) that comes from the fan(s) Great video. Thanks
Another viewer asked the same question and I had to go over to the range and take a listen. Sure enough turning on any element triggers a cooling fan. Obviously it was not noticeable to me, it must be low enough that one thinks of mentioning it. If you are sensitive to small sounds it may be a bother, but the noise it makes just blends into the background of all the other household noises.
@ thank you so much.
One question; why cant I find induction powered home heaters? It would be tons less exspensive then gas or electric; ect. ?!
With induction cooking electromagnetic energy is used to create heat right inside your pots and pans. This process is not practical for home heating. A form of heating that is highly efficient is the use of a heat pump, which literally transfers energy from the outside to the inside of the house. Similar to how a frig works but also reversible to provide heat.
@cfldriven If; and only if, they have greatly improved since my college years; 1980s my apt. was heat pump heat. I was cold most of the time. It kicked on, blew cold air for some 10 minutes; about the time I felt warmth; it kicked off. The AC half of them was great. In my house I now use portable oil-filled electric space heaters. Can't complain.
@@aaronthenorm5400 Things have change over the last 45 years, and heat pumps have definitely improved.
induction is like 85% as efficient as traditional resistive electric heating, so no it doesn't make sense at all. heat pumps are where its at, though. Something like up to 500-600% efficiency of resistive heating.
@@WatsitTooyah Not sure why you say it doesn't make sense.
From Energy Star "Conventional residential cooking tops typically employ gas or resistance heating elements to transfer energy with efficiencies of approximately 32% and 75-80% respectively. Residential induction cooking tops instead consist of an electromagnetic coil that creates a magnetic field when supplied with an electric current. When brought into this field, compatible cookware is warmed internally, transferring energy with approximately 85% efficiency.
The per unit efficiency of induction Cooking Tops is about 5-10% more efficient than conventional electric resistance units and about 3 times more efficient than gas."
Worst thing one can do for the longevity of their range is use self cleaning. Don't know about the steam I've but normal self cleaning cooks your whole stove at such high temps that it is degrading the whole of it. Advice given to me by appliance repair guy.
According to Consumer Reports, there is "little evidence that running the self-clean cycle is likely to damage your oven." Remember it is designed and built to work that way. In the 4yrs of ownership we have used the self-cleaning maybe 5 times.
the steam clean cycle does not heat up as much and the steam really helps get the crud off the inside
Great video! Thanks!
Thanks for watching.
If you go to a store to buy Induction Ready Cookware, be sure to bring
a small magnet. A Magnet will always stick to any Pan bottom that is
the correct metal type.
That certainly was sound advice but these days you just look for "Induction Ready" on the bottom side of the pan. The magnet is better suited for testing old cookware.
The drawer below the oven is not used for storage, it is a warming drawer.
There is no warmimg drawer on this model, storage only.
Bennet, just confirming what @bogiesan mentioned, the drawer below the oven on the PHS390SL is for storage only. A warming function is provided for in the oven compartment via the touch panel.
induction stove works best with induction cookware, it has insulated walls and a metal bottom, cutting the stove energy bill by half. there is also the all in one washer drier which is 70 percent more energy efficient. the future does look bright.
We had to get rid of most of our old cookware that was not compatible. At the time GE provided a free starter set which helped.
One of the biggest issues is okay, I'm interested so I buy a single induction burner. It boils water very quickly. Great. But it unevenly heats any pan or pot I stick on it. A couple eggs? burnt and raw, even on a medium setting. Terrible. I go to the local restaurant supply, "Oh you want to speak to our induction guy..." Okay. They have about 12 different models. The 'induction guy' has no clue of any difference between the units, or even which are popular and which are not, or why some are $200 and others are $400.
This may only be an 'Amazon Problem' a crappy unit sold through them (No surprise with the smirking box -- gotcha again!) In that case, which models to be avoided? Or recommended models?
In the meantime when I'm cooking up batches of hummingbird feeder syrup (to reduce 1:3 in the feeders) I place the induction unit over one of the burners on my gas stove. One batch is induction, one is gas. Induction is always faster. And that's all I use it for. I did sail for three months and cooked on a different small unit that was just fine.
My objective is of course to get used to induction cooking and then just replace my gas stove.
Consumers Reports found the Duxtop Portable Induction Cooktop 9600LS best for single induction burner and the LG LSE4617ST, LG Studio LSIS6338F, and GE Profile PHS93XYPFS were their top rated induction ranges. I don't think you'll have an issue switching from gas to induction as they responded the same to dial settings.
Thank you! Exactly the kind of information I wanted. I ordered the Duxtop. The one I have I bought three years ago. @@cfldriven
I am on my second one. They are great....but the chance for failure is high, and too expensive to repair.
What went wrong with the first one?
i think GE particularly is more expensive than other brands because they lump the elements into one board, but yes on average they are more expensive than tradtional electric to repair
Have you ever regretted switching to induction range? Would you have chosen an electric range instead?
I have no regrets with switching to induction. I recently spent time at a house w a gas range and I quickly missed the ease of cleaning and lack of heat given off by the induction range.
once you go induction there is no going back, safer and way more efficient than electric or gas, the temp adjustment is instant unlike traditional electic, gasstoves over burn the gas, a lot of it is wasted into the room not to mention the fumes. the only down side really is when an element goes out it will be a bit more expensive to replace but i beleive as more people switch prices will go down, they have gone down already a bit from few years ago
Love ours but it only a couple months old.
I got the extended warranty because I had read about issues with the panel. The warranty expired and six years in we have to experience any problem.
Our GE induction cooktop went out after 6 years of use. It could be repaired but the parts were at the cost of a new unit. A similar quality gas cooktop would last for 50 years.
Sorry to hear that, what failed on the unit? Thank you for sharing.
@@cfldriven motherboard
@@dsheppard8492 I would imagine diagnosis and installation biggest cost to repair. thank for sharing.
@@dsheppard8492 If older than 6 years, it is unlikely a replacement motherboard would be available or anybody to do the installation. Thus it is will all high tech devices, works great for a couple of years and then is superseded and made obsolete by new models. When such a device stops working, right in the middle of something important, nobody can or will work on it, you just throw it out and buy a new one. Look at what is happening to Windows 10, "the last Microsoft Operating System you will ever need," and how Windows 11 will not run on most older PCs. I have a tower PC and a laptop PC that do everything I need a PC for, but neither can be "upgraded" to W11. Keep your old technology devices as long as you can, you can almost always find someone who can keep them working.
nothing made in the last 10 years from any brand will last 50 years. those days a long gone
Precio porfavor de la estufa???
$2798.00 US
Really wish they had a 120v 20a version for those of us who can't run 240 to the stove.
Unfortunately while portable induction cook tops can work with a standard 120-volt outlet, most induction ranges need a dedicated 240-volt circuit and a 40 to 50 amp circuit.
@@cfldriven Yeah, I already knew that... what i'm saying is someone should make one that doesn't. It's clearly possible.
@@darylfortney8081 Not if it needs 40 to 50 amp circuit. It would draw too much power for 120V wiring. Best you can do probable induction.
@@cfldriven That’s my point, it doesn’t need 40 to 50 amps if portable induction also does the job quite well. In fact I never even put the power over 500 watts per burner otherwise it warps pans and burns the food. The most I need is 2 burners at once but sharing 120v x 20a or 2000+ watts between whatever is turned on isn’t really limiting anything reasonable. Anything higher is really just overkill. Even 15 amps is more than enough.
Look up Mr Cooper induction range. They make one on a 120, but they are much more then this one
May I ask - do you hear the fan running when you are using the induction cooktop?
Mike, yes there is a fan that comes on when using the induction cook top. In a quiet kitchen it is noticeable.
@@cfldriven does the fan run the entire time
@@Dtownvino I seldom notice the fan is running so I paid attention to it last night. The fan comes on when an induction coil is selected. It will remain on until after the cook top cools off.
yes, louder on high input burners but not too loud
Figures, they take a simple, reliable, technology and complicate to the point where I would even think about buying this one! Bells and whistles to keep the technicians $$$$$$$
There are a variety of stoves to suit everyone needs and pocket book. It nice to have a choice, although having a cook timer and touch panel is a nice addition. Thanks for sharing.
@@cfldrivenOn a product like a range there should be laws that they have to support them for at least 10 years at reasonable prices for at least parts.
@@nishiki393 It seems you may have gotten your wish, if you live in CA which has a law requiring 7yrs of parts availability. If you don't live in CA, time to write to your Congress person.
My 60 year old gas stove is in daily use and works as well today as when I was a boy. It is so utterly simple to use and works so well, why in the world would I want to massively complicate my life with a inappropriately high-tech monstrosity that will become obsolete and eventually malfunction so that nobody can fix it (the eventual fate of all high tech devices)? I am a retired microprocessor applications engineer and designed many "smart" devices myself, but one thing I learned is this: there is HIGH TECHNOLOGY and there is APPROPRIATE TECHNOLOGY, and appropriate technology is way better than choosing high technology for high technology's sake. There is an important principle we need to keep in mind to keep our lives clutter free: this principle is illustrated by the acronym: KISS (Keep It Simple Silly). Keeping things simple frees our minds to better uses. As far as I'm concerned, these high-tech stoves and ovens are actually "solutions to problems that don't exist" and should be avoided. I have to admit that I invented some of those kinds of things myself and I have had to confront just how dumb some of my "brilliant inventions" were.
I appreciate you taking the time to share. In our case technology provided a solution to a hot humid kitchen when cooking with the use of induction. Yet I agree with you it doesn't need all the bells and whistles.
@@cfldriven I, an older single man, do not spend hours "slaving over a hot stove," but fix myself quick, simple meals of food I like to eat. My stove has a powered hood that adequately ventilates my kitchen. If I did spend such time and if I lived in a hot, humid climate (such as Houston, Texas) and my kitchen was inexplicably hot and humid during prolonged hours of cooking, perhaps I could appreciate induction stove technology. I don't, so I don't. Before deciding to "upgrade" perhaps one should ask themselves if they REALLY need such technology just because "its the latest thing" or "gee, isn't it kool (or cool)?"
I cooked on my grandma’s Wedgewood 6-burner, two-oven gas stove most of my life. It cooked beautifully. It also heated my kitchen and exhaled toxic fumes. When my gas range (not the Wedgewood) tried to suffocate us one Xmas Eve, I decided to go induction. You don’t need the bells and whistles. I have simple portables. When my $85 Duxtop breaks, I’ll buy another one. There’s even a wok induction burner. It does take some practice because it gets hot fast, but it’s the future.
@@legadillo Thank you for sharing about the cheaper alternative to these expensive appliances.
The last thing I want is an internet connected range. Then there is the price. A hard no for this product.
You don't have to connect to the WiFi to use the range. The price is higher then regular electric or gas ranges but induction is more efficient and runs a lot cooler. Best of luck which ever way you decide is best for you. Thanks for watching and sharing.
cool
And cooler is better on hot humid days.
I have the latest model, one year old. I rather hate it. The heat characteristic is strange. The very bottom of the food gets really hot but the heat does not migrate up through food to cook evenly so you end up with a burnt bottom and raw center. Also, it's not nearly as fun as cooking on a gas range.
This sounds like it might be an issue with your cookware or too much heat. I find the thicker the better for evenly transferring heat to the food. I almost never go beyond the MED setting and have never had the issue you describe. Thanks for watching.
Perhaps cooking lessons?
@@Mr.Alwaysright-z8q Except for using induction ready cookware there is no difference in how I cook on induction from a gas stove.
@@Mr.Alwaysright-z8q Not so much. The greatest asset of induction is speed of boiling water. Beyond that, it f8cks up all your cook times and temps for recipes you've used in the past.
@@RasSaucedo Ive not had that problem.
Dont bother. If anything goes wrong, you would have to buy a brand new one or have to send it in to fix.
Charles, gee then we wouldn't have a stove, fridge, micro, TV, washer or dryer, because when something goes wrong with any of these they have to either be repaired or replaced. What is the alternative?
Hi Charles, like any other appliance, repairmen will come out and fix it.
@@cfldriven None of the appliances you listed costs as much as an induction range unless you choose to go big.
@@Redandranger They are all a sizable investment for most people.
@@Redandranger samsung makes a 1k induction range, the prices are not what they used to, yes still a bit more expensive but honestly you can't compare them to any other stoves and i bleive prices will go down furthure as they get more popular
A stove with a software update. Nice. And scary.
Soft and firmware updates are getting more common with cars, radios, refrigs, phones, etc. In the case of the GE they added Air Fryer function at no cost. Now should you lose power during an update the device could get locked up and indeed that is scary.
Anyone who refuses to covert to induction; let them live with pouring $ into the hands of greedy oil bilianaires! Not me!
While induction is more efficient it still a personal choice which has to fit within individuals budget and needs. The natural gas used for cooking comes from the USA and is also the same gas used to run many power plants to generate electricity to run the induction stove. Life not as simple as an emotional statement. Thank you for sharing.
@cfldriven It also fills the wallets of the fat cat #%%s who gauge you every month; how does that make you feel?
Induction,=Radiation
Lights, electrical wiring, the sun, magnets, electronics, radio signals, display screens, and more. Not sure what you point is. Radiation is all around us everyday.
@@cfldrivenEXACTLY. This video produces “radiation” of a type right in their face.
Not really radiation, it’s a magnetic field that vibrates the atoms in the base of the pot. This magnetic field decreases in strength within a few inches, so it’s really not a health concern.
Compare this to the hazardous chemicals that a gas range emits, carbon monoxide and nitrous oxides. You can smell the nitrous oxides, so they are definitely a concern.
The only drawbacks of induction are cost and the need for specific cookware that is compatible with the tech.
No neutrons were harmed in the making of this video.
@@PeterLawton Don't forget the protons and electrons.
Your pancake stuck and was unevenly cooked. The range hood will draw out the gas fumes, eliminating any fumes, the current buzz being tempered. Your failure to mention the size of the induction burner, making this review completely worthless. For this money your range will have small burners making the size of pan probably 6” is you want even heating. To get even heating on a 12” pan, you need at least a 9” induction burner. The cost of an induction range with large burners? Minimum $5,000. I’m glad you enjoy your WiFi as you out up with inferior cooking.
Alexander, the video was about my experience with this range six years later and not about the specs. Here are the numbers you are looking for Element No.1 Size (in.) 6 in, No.2 Size 8 in, No.3 Size 11 in, No.4 Size 8 in, No.5 Size 6 in. Element No.1 Wattage 100, No.2 2500, No.3 3700, No.4 2500, No.5 1800. For us this was the better choice and we have no regrets. Everyone else has to decide what works best for them.
@ highly unlikely actual magnet size. Are you falling for the scam of measuring the template circle on the glass or are these the actual, internal magnet sizes? I have never heard of any range with those sizes of actual magnets. And no way at what you paid.
@@alexandermayer2026 These are the GE specs. I sure you can do further research to determine actual magnet size. It almost 7yrs of use and very pleased with how it works.
@ I gave no interest in being forced to use any cooktop. I did do my research. And that’s why I rejected induction. It would be interesting to see how many restaurants go away from gas.
@@alexandermayer2026 No one is forcing you to do anything, you made your choice and I respect that as I respect those who made a different choice. BTW here an article about induction in the restaurant industry. www.opentable.com/restaurant-solutions/resources/gas-to-induction/