Does anyone have experience with an induction range?

[cyclonefence]

We're going to replace a gas one in the near future, and my husband has a bug up his ass about induction. I am suspicious of all things new. Any guidance?

[markie]

1. I love my Induction stove!!

a short learning curve... I boiled over a number of things the first week... maple syrup was the worst, but fortunately because the stovetop doesn't get hot there is very little effort to clean up

ask me anything

[cyclonefence]

11. Thank you!

My husband tends to go for whatever is newest, and I was suspicious.

The oven is a regular electric oven?

[markie]

20. yes

oven is regular convection and bakes well... this is my story... my husband sounds like yours... he researched and was intrigued by all things new and interesting. He wanted to get an induction stove, I bought an induction hotplate to try it and did love it. He got sick, I was his caregiver and there were other things to think about. My husband died a little over a year ago... I finally bought an induction stove last summer and my only regret is that he couldn't love and enjoy it like I do. So, sometimes it is good to go along with your husband's ideas!

[cyclonefence]

21. Hugs

[Meadowoak]

2. Yes, I bought an induction range last fall, absolutely love it.

The surface never gets hot, I actually put a paper towel between the pan and the cooktop to catch any drips or boil overs. It is extremely responsive, mine boils water in about 90 seconds, then you can turn that down to a simmer in just a couple seconds, it has a convection/air fry oven that cooks everything perfectly. I got mine at Lowe's for about $1100, and I believe you will qualify for the $840 tax credit for switching from gas.

[brush]

6. Do they fit into the same space as a gas cook top...

or is there major alterations to be done in the kitchen?

[Meadowoak]

7. Yes, same size.

[cyclonefence]

12. Really?

You can put a paper towel between pot and cooktop? Even though the paper doesn't heat up (I guess), wouldn't the heat from the pot burn the paper?

If I can do that, I would be in hog heaven!

[AndyS]

3. I had one years ago when they were new technology. Loved it.

As fast as gas but more precise for control, super easy to clean and it doesn't heat the house in the summer.

One caveat tho--your cookware must be magnetic. This thing will adore cast iron but alumium or copper is useless on it. Some Stainless Steel is better than others. Take a magnet with you to shop--the stronger the attraction the better.

It is worth buying new pots n pans to get one of these!

[cyclonefence]

13. Thank you!

I appreciate all these positive responses. You guys are a great resource.

[mitch96]

4. The only gripe I can see is you can't use your aluminum cookware with an induction stove

It has to be ferrous material to work.. I don't know if copper pots would work. I like the idea that it responds as quick as a gas stove.. I don't care for my new electric stove. I had gas before and this thing sucks.. Glass top also which scratches like crazy..
Next stove is gonna be induction...
m

[cyclonefence]

14. My good pots are Calphalon

which is stainless, so I'm good to go (I hope!) Thanks for your help.

[AndyS]

17. I also had calphalon when using the induction cook top,

They worked fine.

[mitch96]

22. The quick and dirty way to check if it will work on an induction stove is with a magnet..

If it's iron/steel a magnet will stick and therefore ok on and induction stove...
m

[pandr32]

5. We're looking to get one.

At the comparing models and price ranges now.

[Meadowoak]

8. Check this one

https://www.lowes.com/pd/Frigidaire-Gallery-30-in-4-Elements-Self-Cleaning-and-Steam-Cleaning-Air-Fry-Convection-Oven-Freestanding-Induction-Range-Smudge-proof-Stainless-Steel/5001795163

[pandr32]

24. Good price and lots of features--thank you!

This could fit the bill for many people, but we want a 36". I will check Lowes out.

[moniss]

9. As someone

pointed out you can't use certain cookware with them. Some good basic info here. Also some pans may say "compatible" but others may heat better.

https://www.thespruceeats.com/what-is-the-best-cookware-for-induction-cooktops-908920

[cyclonefence]

15. So just because a pot would "work"

doesn't me it's the pot you'd want to use. I'm going to have to find a magnet around here...

[moniss]

18. Yes

I would also recommend checking some reviews etc. Myself I am set in my ways and I know my timing etc. for my recipes the way my cookware is now. I'm not big on changes. I know to many people it doesn't seem like a big deal to spend some time relearning heat settings, times etc. but it's just something I prefer to avoid. Like in slow simmering I'm used to what setting I use to let a pot sit for hours on a back burner and simmer without having the bottom of the contents stick to the pot but still keeping a good temperature throughout my soups and stews. I pan fry and am used to settings and frying times before needing to turn my food over. My grandmother was the same way and despite people giving her lighter aluminum pans she stayed with her cast iron until the day she stopped cooking. She knew they were trying to make things lighter for her to lift but she wanted things a certain way and that was that. If her family wanted that great Swiss steak they had always known they were going to get it from that big cast iron frying pan or not at all.

[Meadowoak]

25. Cast iron works great with induction

[Saviolo]

10. There's a learning curve! But they're great.

We used to have a gas range at our old place, and we have an old school coil electric range in our current place, but we did get a single induction burner. Absolute game changer. Even more responsive than gas, super easy to control, quick and instant heat. You do need to make sure that your cookware is induction compatible, and there is definitely a learning curve as far as temperatures and times. If you have cast iron, or porcelain-coated cast iron (like Le Creuset), those will work fine with the induction.

Some of the things that really help are things like: you can have the induction range hold things at a certain temperature (great for deep frying in a cast iron dutch oven, or simmering something for a long long time), and you can set a timer for the range to turn off after a certain time.

[cyclonefence]

16. This sounds great

especially the long-time slow simmer. I was always afraid that the flame on my gas burner would blow out when I was cooking soup or spaghetti sauce. This will be great. Thanks!

[Luciferous]

19. I love mine!

[sir pball]

23. You might want to upgrade your electric service to 200 amps

Most American houses have 100 amp electric service; a high-end induction cooktop can draw over 50A on it's own. Adding extra service capacity will cover the power demands - it's not fun to have to figure out what other appliances you can and can't operate when the stove is running.

[cyclonefence]

26. Thanks

Another consideration.

[chowmama]

27. How is the strength of the cooktop surface?

I brew beer and have resisted any electric with a glass cooktop because I'm told they'll break under the weight of 4-5 gallons of liquid.

I grew up cooking on my mom's electric range with the coils. Only 4 options of heat level and they took forever to cool down, so if you wanted to reduce something to a simmer, you could only move it to another burner set on low. So, 4 burners were often effectively 2 or 3 burners as you switched back and forth. The temp you needed was sometimes between your available choices and things either scorched or didn't cook properly. The cherry-red blazing hot burner became black very quickly without cooling significantly and if your attention wandered, you could easily injure yourself. I hated that sucker and couldn't move to gas fast enough.

Induction answers all my problems with electric, and most of my cookpots are steel anyway. But I need a strong surface. Not glass.

[trof]

28. Do it!

You'll love it!