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PaperclipPerfector  4d ago (text post)   2082 thread views

Small-Scale Question Sunday for May 25, 2025

Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?

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comments agreeing it's flat out better than glass-top radiant heat and there's no reason to even consider the more outdated technology.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

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.

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