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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most comments agreeing it's flat out better than glass-top radiant heat and there's no reason to even consider the more outdated technology.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'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.
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