Induction Ranges


 
LMichaels said:
Well wife as I HATES the oven in our current LG. Only her baking skills overcome what it is. IDK if all gas ovens are this bad as we'd not used a gas oven for quite some time having owned our Bosch for so many years. Believe me every time I look at that LG my stomach turns. Though our daughter said she'd LOVE to have it. But then, what she has is so broken down and disgusting the LG would be a 2000% improvement. So we have a place to dispose of it. Though with the extremely unsafe grates on the stove top I worry about mishaps with the little ones. I've come seriously close to some serious accidents because of those unsafe grates. But, my biggest thing now would be what to buy.
I like the idea of going to Samsung simply because it would match up to the fridge and also all the monitoring apps through Smart Things (which I actually make use of).
Lots more homework to be done. :D
Click to expand...
For me if I have had a bad experience with a paticular brand and they did not stand behing their product, I would ban them for life.
Sony is an example, I purchased my first Sony digital camera when they started to become popular. Shortly after the warrenty expired it crap out due to a known defect. Sony would not stand behind their product so I have not purchased another Sony product in over 30 years.

Seems to me you are on the fence between Bosch and Samsung. For what it's worth, Samsung purchased Dacor years ago as I have a 20 year old Dacor range that I restored. It as the ability to "calibrate" the oven temperature, go figure for a 20 year old appliance. Then again the original owners paid $4,500 20 years ago.
 
Wilmer Cogburn said:
I just don’t understand why these aren’t more mainstream.
Click to expand...
They cost more $$$, and people are very attached to gas, which I understand. Induction is not perfect, but neither is gas. Our home was built as an all-electric home after the 2017 Tubbs Fire in Santa Rosa, so gas is not an option for us in this home. But we don't miss our gas cooktop very much, and we had gas for 27 years.
 
Wilmer Cogburn said:
That damned hood (based on Wolf sizing criteria) for the 8 burners is huge. Even though it’s variable speed, low is like 800-900 cfm! I think it’s 1500 cfm roof mounted.

Even with passive makeup air, we have negative pressure in the house and wood stove back drafts. So we have to open the window.

Induction cooking has zero combustion fumes to address. So hood cfm should drop greatly. I think this is under appreciated.
Click to expand...
I sat in on a presentation at an American Homebrewers' Convention several years ago, about setting up a brewery in a home basement. The gent presenting (who I do have a fair degree of respect for,) spent several minutes harping on getting enough ventilation, especially if you're using large gas burners. The hood over that range has to be able to move enough air for all burners plus the ovens, and that's quite a few CFM. It wouldn't surprise me in the least to find out that most hoods over gas ranges are actually undersized.
 
Brett-EDH said:
When we built our new home two years ago the builder wanted $1k to run a NG stub for the clothes dryer. Since a dryer of any kind is around $1k, we just opted for electric. With roof solar, my past two month’s bills have been credits. That’ll change as we enter AC season here.
Click to expand...
$1k for an NG stub-out DURING building? I'd consider that to be nearly obscene.

Roof photovoltaic systems change things drastically. I put in a heat pump here, purely on the goal of PV cells down the road.
 
I think cost in 1998 was $250 to add a gas dryer stub before the slab was poured.

I bought it after the slab was poured and it was listed as an already included option.
 
I have gas and thought about induction but 3 things stopped me.
1: Our cookware are mostly Saladmaster 304 stainless we got for a wedding gift 36 years ago and are still in like new condition.
2: Power goes out and your s.o.l. on cooking
3: We never had a gas range break.
 
JKalchik said:
It wouldn't surprise me in the least to find out that most hoods over gas ranges are actually undersized.
Click to expand...
We had a great hood but rarely used it, even though you’re supposed to use it every time. We only used it when cooking stuff with strong odors. I bet most don’t use their hood when boiling water, making oatmeal, rice, heating soup, etc.
 
JKalchik said:
I sat in on a presentation at an American Homebrewers' Convention several years ago, about setting up a brewery in a home basement. The gent presenting (who I do have a fair degree of respect for,) spent several minutes harping on getting enough ventilation, especially if you're using large gas burners. The hood over that range has to be able to move enough air for all burners plus the ovens, and that's quite a few CFM. It wouldn't surprise me in the least to find out that most hoods over gas ranges are actually undersized.
Click to expand...
I found this out very quickly after upgrading the range in the kitchen to a 36" Viking professional. I ended up installing a vent hood which has dual blowers and is vented to the outside.

I brew in my basement which I converted my Edlemetal burner to natural gas. I also installed a vent hood which vents to the outside. The other issue many homebrewers have who brew indoors is condensation build-up which I do not have.
 
Joe Anshien said:
I have gas and thought about induction but 3 things stopped me.
1: Our cookware are mostly Saladmaster 304 stainless we got for a wedding gift 36 years ago and are still in like new condition.
2: Power goes out and your s.o.l. on cooking
3: We never had a gas range break.
Click to expand...
  1. Yes, we had to replace a few perfectly good pots and pans when moving into a house with induction.
  2. But I’ve got gas and charcoal grills as backup!
  3. Same for us.
 
Ray J. said:
I found this out very quickly after upgrading the range in the kitchen to a 36" Viking professional. I ended up installing a vent hood which has dual blowers and is vented to the outside.

I brew in my basement which I converted my Edlemetal burner to natural gas. I also installed a vent hood which vents to the outside. The other issue many homebrewers have who brew indoors is condensation build-up which I do not have.
Click to expand...
It's on my list of things to accomplish here, to vent the microwave hood to the outside. I have this fear of drilling a big honkin' hole in my house.....

Those are nice burners. 100k BTUs?

I'm brewing with an Anvil Foundry all grain electric brewery. Condensation has not been a problem for me, I'm brewing in the mechanical space which does a fresh air intake. I decided that an electric brewery made more sense indoors than burning gas for me.
 
JKalchik said:
$1k for an NG stub-out DURING building? I'd consider that to be nearly obscene.

Roof photovoltaic systems change things drastically. I put in a heat pump here, purely on the goal of PV cells down the road.
Click to expand...
Yup. Robbery. That was an easy decision. I did add a NG stub at the backyard. That was $350 plumbed and installed in the rough out.

I actually like the electric dryer now. It’s pretty efficient.
 
DanHoo said:
I think cost in 1998 was $250 to add a gas dryer stub before the slab was poured.

I bought it after the slab was poured and it was listed as an already included option.
Click to expand...
Most slabs are devoid of water, gas and electricity now. It’s less expensive to cascade it down from above. My island has water and electricity. All in conduit plumbed and the actual services are in that conduit sleeve for easy access/repair if ever needed. All my other services are atop the ceiling joists and come down through the walls.
 
Joe Anshien said:
I have gas and thought about induction but 3 things stopped me.
1: Our cookware are mostly Saladmaster 304 stainless we got for a wedding gift 36 years ago and are still in like new condition.
2: Power goes out and your s.o.l. on cooking
3: We never had a gas range break.
Click to expand...
WSK with lump for all power outages. Another reason I don’t cook on a pellet grill. Cave man style!
 
Brett-EDH said:
Most slabs are devoid of water, gas and electricity now.
Click to expand...
Our previous-previous home built in 1996 was on a post-tensioned slab foundation and as you say water, gas, electric, and HVAC came down through the attic space and walls. Water was not a problem given the moderate San Jose climate. Only sewer exited through the foundation.
 
Brett-EDH said:
Yup. Robbery. That was an easy decision. I did add a NG stub at the backyard. That was $350 plumbed and installed in the rough out.

I actually like the electric dryer now. It’s pretty efficient.
Click to expand...
One time after doing a repair on our gas dryer I noticed tons of bits of burnt lint in the bottom of the cabinet. Even though my wife and I were fastidious about keeping it cleaned out, the vent cleaned out and so on. I saw that, fixed what needed fixed, and said we're done with gas dryers. Going electric. I don't need any lint around an open flame. My buddy and I ran an electric line over, I pulled out the gas line and we've been VERY happy with electric dryers
 
JKalchik said:
It's on my list of things to accomplish here, to vent the microwave hood to the outside. I have this fear of drilling a big honkin' hole in my house.....

Those are nice burners. 100k BTUs?

I'm brewing with an Anvil Foundry all grain electric brewery. Condensation has not been a problem for me, I'm brewing in the mechanical space which does a fresh air intake. I decided that an electric brewery made more sense indoors than burning gas for me.
Click to expand...
I was fortunate as my kitchen shared a common wall with my garage so I punched a hole in the wall and ran the vent pipe up through the garage roof.

More like 72K BTU before being derated by converting to NG. Still makes short work of heating my strike water.

I thought about an AIO system but over the years I tailered my system to my liking (gas boil kettle & RIMS mash tun & plate chiller).
 
You must log in or register to reply here.

 

Back
Top