Induction cooktops

Being the analytical person I am, I googled induction requirements and yes, there are some that require 60amps, so maybe my electrical contractor was used to installing 50 or 60amp induction cooktops.
 
I just remembered a problem that I had with the first induction cooktop. We sold the house and the buyers' home inspector reported that the cooktop didn’t work. None of the burners would heat up when he tested them. When I finished laughing, I pointed out that it also didn’t have a door for adding more coal.
 
We had a new kitchen installed 18 months ago and chose an induction hob, we absolutely love it for all the reasons mentioned elsewhere in this thread. So fast, so controllable.
 
I’ve had gas for more than 20 years, but I’d rather switch to induction when we have to replace. But running a 240V circuit won’t be easy in our situation, so it’s not a given we will when the time comes…
 
Zathras said:
My induction is also on a 40A circuit.
By chance do you have more than 4 burners or a built in fan?

Edit******
I got curious and did some more digging.
It seems the Bosch 36” Induction cooktop has 5 burners and does use a 50A circuit.
The Bosch 30” has 4 burners and only requires a 30A circuit.

At a glance, it may be that the 36” uses just a bit more than a 40A could safely supply?
Click to expand...

model number?
 
Spec from the link says 7,200 watts. 7,200W / 240V = 30A. Assuming it's not a continuous load (>=3 hours), a 30-amp circuit would just barely be code-legal. Unless I'm missing a specific requirement for cooktops (my experience is in industry, not residential).
 
Gosh, the jury is in and it sounds like induction cooktops are a huge hit. Thanks to each of you for responding. I honestly never considered induction; have always loved my gas but DH has brought up induction over and over. I need to check my cookware; had always assumed my cast iron wouldn't work but it sounds like I may be wrong. And tbh, I mostly use my enamel coated cast iron dutch ovens and my stainless steel skillet. It sounds like the only thing that might possibly not work is the inexpensive non-stick pan I use for omelettes and potato galettes...

We are definitely considering it now. It sounds like there's really not one over the other that folks are recommending...I may just try a portable burner just to check it out first; good idea.
I'll need to come up with another option for when the power goes out...

Thanks again for weighing in...
 
steady saver said:
Gosh, the jury is in and it sounds like induction cooktops are a huge hit. Thanks to each of you for responding. I honestly never considered induction; have always loved my gas but DH has brought up induction over and over. I need to check my cookware; had always assumed my cast iron wouldn't work but it sounds like I may be wrong. And tbh, I mostly use my enamel coated cast iron dutch ovens and my stainless steel skillet. It sounds like the only thing that might possibly not work is the inexpensive non-stick pan I use for omelettes and potato galettes...

We are definitely considering it now. It sounds like there's really not one over the other that folks are recommending...I may just try a portable burner just to check it out first; good idea.
I'll need to come up with another option for when the power goes out...

Thanks again for weighing in...
Click to expand...
If a magnet sticks to any pot or pan it will work.
 
I’m especially fond of the air fry setting on the oven. Makes the best crispy Brussels sprouts, fries, roasted veggies. Re: non-stick pans: I have a large and small, bought specifically because they work on the induction stove top. Got them on Amazon but I imagine any new one that works will note this on their packaging material.
 
TickTock said:
Spec from the link says 7,200 watts. 7,200W / 240V = 30A. Assuming it's not a continuous load (>=3 hours), a 30-amp circuit would just barely be code-legal. Unless I'm missing a specific requirement for cooktops (my experience is in industry, not residential).
Click to expand...
I just looked up an LG unit that required a 40. Nothing unusual in the power department it seems.
 
We got one 6 months ago. DW loves it. A GE with double oven. The best thing is that stuff does not burn onto the surface. The only issue is that it makes a bit of a humming noise that DW is not fond of. A heavy pan like cast iron is quieter.
 
 
It took me about 3 years of arguing (reasonable discussions) with my wife before I was finally able to trash our gas range and replace it with an induction range. My offer to buy all new pots and pans was finally what made the deal. After about a month, my wife finally confessed that she actually liked the induction range a lot better. We bought a cheap silicon pad that covers the top. Pretty much no cleanup. And if you remove a pot from a burner, and leave the burner turned on, it will shut that burner off pretty quickly. I'd found gas burners left on all night at a low setting before. So this is a nice feature.
 
Another tip for induction burners is when I'm cooking something that will splatter grease I put a paper towel over the burner which catches the grease. Easy cleanup.
 
folivier said:
Another tip for induction burners is when I'm cooking something that will splatter grease I put a paper towel over the burner which catches the grease. Easy cleanup.
Click to expand...

Yeah, the first time we tried just putting paper over the burners was a little scary. Works just fine.
 
Update and question:
I ordered a single plug in induction burner to try it out. Just got it so haven't used it yet. Kitchen part of renovation has been on hold so no appliance purchases yet...Close, though.

I was talking to a friend this morning and she had an induction cooktop when she lived in Germany (a Miele). She said the only thing she really disliked about it is that if her water boiled over when she was making pasta that the whole stove top turned off for 7 min. Just wondering if this is standard. I rarely cook pasta and don't generally have spill overs but it did make me wonder. I mean, it sounds like a safety feature and since I don't generally have things boil over it's not a major concern...(Though that rice and those potatoes have been known get away from me from time to time... 😉 ) Just wondering if others have had that experience.
 
steady saver said:
I was talking to a friend this morning and she had an induction cooktop when she lived in Germany (a Miele). She said the only thing she really disliked about it is that if her water boiled over when she was making pasta that the whole stove top turned off for 7 min. Just wondering if this is standard.
Click to expand...
I got my first induction range a little over a year ago and love it. Yes, that turning off due to a spillover can happen, but with mine (not a Miele) I can turn it right back on again after wiping the spill.
 
steady saver said:
Update and question:
I ordered a single plug in induction burner to try it out. Just got it so haven't used it yet. Kitchen part of renovation has been on hold so no appliance purchases yet...Close, though.

I was talking to a friend this morning and she had an induction cooktop when she lived in Germany (a Miele). She said the only thing she really disliked about it is that if her water boiled over when she was making pasta that the whole stove top turned off for 7 min. Just wondering if this is standard. I rarely cook pasta and don't generally have spill overs but it did make me wonder. I mean, it sounds like a safety feature and since I don't generally have things boil over it's not a major concern...(Though that rice and those potatoes have been known get away from me from time to time... 😉 ) Just wondering if others have had that experience.
Click to expand...
Tell your friend to try putting a little olive oil in the water. That should keep it from boiling over. I've done this for years and it has worked for me.
 
Good to know braumeister, thank you. Do you mind sharing what brand you got and like?
 
LOVE LOVE LOVE My Induction cook stove... Yes Steady, you'll learn that you DON'T leave the cooktop when you put pasta pot on or really anything and put to HIGH.... Living on Chesapeake Bay, we fry lots of fish, soft crabs etc, i will put a sheet of newspaper on first then align pan and fry away.... Aways get a WTF are you doing when we have people over who don't know about induction, then see the splatter is easy clean up..

A silicon sheet works good if you uses your cast iron pans.

Summer is here, OK, ya have gas and you have four burners all cooking heating up those grates, they put heat into house and cause A/C to adjust. Along with pollution of gas...
 
f35phixer said:
LOVE LOVE LOVE My Induction cook stove... Yes Steady, you'll learn that you DON'T leave the cooktop when you put pasta pot on or really anything and put to HIGH.... Living on Chesapeake Bay, we fry lots of fish, soft crabs etc, i will put a sheet of newspaper on first then align pan and fry away.... Aways get a WTF are you doing when we have people over who don't know about induction, then see the splatter is easy clean up..

A silicon sheet works good if you uses your cast iron pans.

Summer is here, OK, ya have gas and you have four burners all cooking heating up those grates, they put heat into house and cause A/C to adjust. Along with pollution of gas...
Click to expand...
yes, and in Texas we have humid summer 8 months a year! We recently got a flat top grill out on our back porch to get more of the heat out of the house. I love that thing...smash burgers, steak, shrimp, chicken, fajitas, quesadillas, peppers and onions, and bacon, bacon, bacon...

I'm still leaning towards the induction cooktop. Do you mind sharing which brand you have?
 
I am interested in this topic of dual fuel induction/gas cooktops that the OP brought up. My current stove is gas, but I do have two portable induction cooktops that I use quite frequently. I would buy an installed induction cooktop in a heartbeat, but I don’t want to give up cooking stirfrys on my carbon steel 14 inch wok. I did buy a portable induction wok unit with a curved induction surface, but it just doesn’t cook the same, so it sits on a shelf. Induction is so ideal for climates with hot summers, since much less heat is lost to the kitchen, and the AC doesn’t have to work so hard. And it’s less poluting than gas.
 
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