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PaperclipPerfector  3mo ago (text post)   5145 thread views

Small-Scale Question Sunday for May 25, 2025

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Anyone have advice on entry-level induction cooking?

I'm in the market for a new 30' range and gas isn't an option. I'm trying to keep it under $3000. With cursory searching, people seem real positive on induction and with most comments agreeing it's flat out better than glass-top radiant heat and there's no reason to even consider the more outdated technology. However with more searching I'm running into potential issues with the more entry-level ranges; smaller magnets than advertised that won't effectively heat larger pans, only 1-9 heat settings not offering very granular temperature control, claims that elements pulse fully on then off slowly to simulate low temperatures (with the responsiveness of induction this seems like a much larger issue than the same method on a radiant cook top), and faulty electronics leading to quick and steep repair costs.

Am I price wise just in a bad zone for induction? I could get a perfectly fine radiant electric with a convection oven for half the cost of the Bosch or Cafe models of induction. Also, does anyone have any good resources or tips on how to research these things? I'm having a really hard time finding basic information like how big the magnets in a cook top are vs the size the company advertises.

Thanks in advance!

The only piece of advice I'll give is that 10 heat settings are plenty to me on the induction cooktop I've used. Maybe it has 20? (half steps for each digit).

I can't stand radiant heat cooktops anymore after using induction. They're so slow, so stupid. The only reason I'm putting up with it at home right now is I may move in the next 6 months.

Every induction hob I have used - and I have used a professional 3.5kw for my home for long years is bang bang for low power. This is not fun if you need gentle simmer. 300w/s and 1200 for a second every 4 is not quite the same if you don't have huge thermal buffer.

The other problem is that they have a quite stupid overheat protection and don't allow you to properly run hot something for searing.

If those two things are no issue for you - it's the best tech there is.

I'd say that the only real issue of those you raised is lack of granular heat control, which is often an issue with radiant heat as well.

Beyond that I'd argue strongly for getting something with knobs rather than touch controls. Touch controls are both really inconvenient and to some extent actively dangerous as they can get triggered by anything, utensils, spilled water, etc. I'm not aware of any brand at any price level that handles this well; I've never encountered it. My impression is that this is an area where touch controls are just a plain bad idea and they're used because it looks sleek and "modern" as well as maybe a cost saving measure.

You should probably be able to get something good for 3k or maybe marginally more depending on local pricing.

I prefer induction to radiant heat but the difference isn't massive so if cost was a concern ($1000~ difference for something you use daily and lasts a decade+ seems very small to me) I would probably go for radiant heat.

The last place I rented had an expensive-ish Smeg induction hob. Italian so inevitably it had reliability issues, but when it worked it worked very well, and in fact much better than gas (normally my preference) at certain things.

What do I mean by that? Heating up water especially. It had a ‘power’ mode that could, in less than 2 minutes, bring a large pot of water to the boil. I presume this took a great amount of electricity (although I don’t remember a measurable impact on bills) but it was extremely convenient when making pasta or boiling potatoes or whatever.

The downside is, as @sarker suggests, that it constantly beeps at you when water or utensils are on the stovetop. The upside is, I imagine especially if you have kids, that you can touch it even when it’s ‘hot’ and it’s fine.

Smeg

https://youtube.com/watch?v=NTMINrFtPlU&pp=ygUOcmVkIGR3YXJmIHNtZWc%3D

I presume this took a great amount of electricity (although I don’t remember a measurable impact on bills) but it was extremely convenient when making pasta or boiling potatoes or whatever.

Induction stovetops are as efficient as electric kettles at boiling water. Probably more so if you cover the pot.

I presume this took a great amount of electricity (although I don’t remember a measurable impact on bills)

It shouldn't take any more than any other type of electric heat. In fact, I'd suspect it's negligibly cheaper to heat water in two minutes instead of 20: You have to add the same amount of net thermal energy to the pot, but you aren't losing heat from a 20-99C pot for the other 18 minutes.

Yes, I guess you’re right. I imagined there might be some kind of additional inefficiency, but probably not.

I can't help you with any of your questions, but I've used a Miele induction cooktop with touch controls and that thing is fucking garbage. Utensils constantly triggering the touch controls, something is always randomly turning it off, and it's hard to use when the surface gets greasy.

I guess what I'm saying is, proceed with caution around touch controls. It's possible that other brands do a better job, but Miele is really not entry level.

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