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PaperclipPerfector  4d ago (text post)   2082 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most comments agreeing it's flat out better than glass-top radiant heat and there's no reason to even consider the more outdated technology.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!

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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