In the market for a new 30" electric range. We will likely purchase a glass top oven and im curious to know people's experience with induction top.

• If food spills out of a pot will it burn to an induction top like it otherwise would to an electric top?
• Is there a big adjustment when going from electric to induction cooking? .
• Is there a brand that stands out above the rest?

I've seldom had issues with our ranges regardless of brands, but I want this new one to last a long time and to be a statement piece in the kitchen. The wife and I both love to cook so this is an exciting purchase for the both of us.

Any reccomendations?

We bought my MIL a Frigidaire induction range. She really likes it. About half her cookware is not compatible. She is also protective not wanting to scratch it, so things like cast iron was not allowed until i bought some of the plastic pads for it. The top is only warm from the pots and spills are far less messy. But like all smooth top cooking surfaces it shows anything especially grease. She has her old range in the garage since she has refused to allow me to buy a compatible pressure canner because it might scratch it.
I don't like the touch controls personally, but it works.

Thanks for that feedback. Electric is our only option and I love the idea that these induction tops are supposed to be easier to clean.

Has your MIL had any issues with hot/cold spots on the stove? I've seen some information online about how magnets are typically smaller than the pan outlines on the stove tops. Generally I'm seeing that if you pre-heat the pans it isn't a big deal.

Have not had any issues like that. Its not really a magnet, its an inductor that has high frequency current run through it and the pan is a core that interacts with the field and sice its not resonate wit it the eddy currents cause heating. Her compatible pans typically have thicker bottoms and spread heat well.
I tried to convince my wife to buy an inexpensive induction burner to try and see if she liked and which of her cookware was compostable before jumping in but noo why would i suggest such a silly thing. But in the end she loves it but protects it like it gold. To me it just a tool.

We are electric only. Love the induction! And yes we use cast iron pans. No big deal on keeping the surface clean, just don't drop anything on it! Ask me how I know...
The oven takes a looong time to preheat.
Ours is a Kitchen Aid stove top.

Did tons of research and bit the bullet on a Cafe by GE induction w/ double oven. 18 months in an still love it.

Spilled food doesn't cook to the surface, super easy to clean, instantaneous heat adjust, boils water super fast. No issues with using cast iron.


They've gone up $1000+!

https://www.cafeappliances.com/appliance/CAFE-30-Smart-Slide-In-Front-Control-Induction-and-Convection-Double-Oven-Range-CHS950P2MS1

Awesome, thanks for sharing the link.

Are you extra cautious not to scratch the surface when using cast iron? I've seen the silicon pads that people purchase to put between the glass and pan but wonder if it's really necessary.

Something like this: https://www.amazon.com/Lazy-Induction-Cooktop-Mat-Fiberglass/dp/B0CHYT6Z33/ref=asc_df_B0CHYT6Z33?tag=bingshoppinga-20&linkCode=df0&hvadid=80883013966815&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=m&hvlocint=&hvlocphy=76946&hvtargid=pla-4584482478734741&psc=1&msclkid=4a7808204f8116d2ea9c608d5377bf24

We have a Thermador Freedom, which is pricey, but really nice in that there aren't zones you have to keep your pots/pans in.

We do love it in every way except for two things:

Cookware without any iron in it won't work. This is usually easily avoidable, but there are a few things like double griddles that are more typically aluminum or some other non-iron material.

It takes a bit to get used to what the heating numbers mean. We came from gas, which is super easy to see the flame difference between low and high, but trying to figure out the difference between a 5 setting and an 8 setting on an induction stove takes some time because there is nothing visual to go off of.

No, I haven't had any issues with scratching. The surface still looks new.

I replaced my built-in electric range with a slide-in in early July. New electric range is a 30" Fridgedaire with 15+ Ways to Cook - GCFE3060BF-A1. Glasstop but not induction, really like the air fry option. So far LOVE it especially the LED control knobs. Cooktop needs wiped cleaned regularly but otherwise VERY happy with this appiance. Paid $972.30 (tax included) delivered from manufactuer using military discount. I dont like the fact that one burner/element has a "Bridge" for using a griddle that cannot be deactivated.

We switched to induction and I really like it. It boils water very quickly. There is a bit of a learning curve with the heating levels, but once you learn them it is very consistent.