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comments agreeing it's flat out better than glass-top radiant heat and there's no reason to even consider the more outdated technology.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

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.

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