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Induction Ranges


 
So I found this at my local Costco. A display model. The $2400 Bespoke all the bells and whistles version. Had been thinking about either getting the double oven one or the cheaper $1500 one but damn son they had this for $700 all I had to do was bring it home myself. Boom got daughter's boyfriend and his buddy. He got his grandpa's truck I bought a moving blanket, a cheap grill cover, some bungees, and other minor assorted straps and such it's in my kitchen now
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"Intelligent Personalized Cooking" either that is some creative marketing words or it comes with a personalized chef.

Nice score!
Thanks! Now I have to find a cap for my gas line. I don't trust just closing the valve. And then grab a NEMA 1014 plug and cord. I have one but I cut the ends off when I was using it to run my garage heater prior to actually installing the heater. IDK if I want to trust simply crimping on new terminal ends just to save the cost of the cord
 
Ok yesterday was an insane asylum I felt like I was the one going over the cuckoo's nest.
Not sure how (but likely slight mishap with daughter's BF and his bud) who really helped me out getting this range here. But, I FINALLY had everything in place to yesterday AM to get this beast hooked up and "inducing" my cooks.
So I noticed one of the "feet" was sort of bent under. So I had to devise a way to straighten the sheet metal frame out without trying to lay the range on it's back. FINALLY got that fixed and the leveler foot working again.
Noticed a funny thing. The stove had a 110V cord already on it. So now I am trying to find mention of why in the manual. The 110 went to the black, white and ground exactly where those leads would go from the 220V. And I'm struggling to get the NEMA 1450 cord hooked up (2 ea 6 AWG and 2 8 AWG wires). After all this I'm realizing if I plugged in both 110V and the 220V lines at same time I could have a disaster. (black wires possible out of phase issue). Executive decision made. Toss the 110V lead). Get it wired,
Cool. All hooked up, pushed it back in place turn on breaker and so cool everything is working EXCEPT the heating elements on top and the oven! All day, working on it, calls to tech support, crickets. Had to leave for physical therapy. Therapist notes how "tense" I seem to her. "Oh sweetheart you don't know the half of it" :D Anyway home again, back at it. 0 luck.
We had tickets to the baseball game last night at Rivets Stadium so off we go to take in a fun game with ea other and our daughter and family. Get home after the fireworks about 2200 and while at the game I'd had an epiphany. Was the 110v lead used at the store to supply enough power to only fire up the electronics for a "demo" mode? BOOM!!!! THAT is why a "D" was surreptitiously showing on the panel?! Now I do a google AI of demo mode and find this "It allows the control panel and interior lighting to function, but prevents the heating elements from actually heating up, ensuring safety in a store environment. This mode is typically activated when the range is wired to 120V instead of the standard 240V. " But, of course every method noted to turn that stupid mode off noted online fails. Now, I'm depurate. I decide to try "Factory Reset"
Well, long story short I played with it far later into the night than I should have but in the end I went entirely though the setup procedure again and YES!!!!! Success!!!! Put a pan with water in it on top place the control on "boost". And in seconds water is boiling! Try the oven.........YES! Success. Holy :poop: :poop: :poop: :poop: what an ordeal.
I have to finish the install today. (anti tip bracket, strain relief on the cord, and such) and then it's "up against the wall" :D
 
So here we go. This was in slightly under 2 min time on one of the lower powered burners. And when the burner is reduced or shut off it stop just as instantly. I'm thinking this is gonna be an amazing thing
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So, a lazy evening here tonight. I didn't even feel like throwing sausage on the grill or cooking. So it was a noshing kinda night. We used the air fry function in the new Samsung and did some Cream cheese and crab Rangoon. They turned out great. As good as the dedicated Ninja air fryer. So far so good. Even able to monitor the cook on my phone with the camera in the oven :D
 
Decided to make a little meatball sammich for lunch. I've got the bag of Kirkland frozen all beef Italian meatballs. So, decided to do a quick little saute in EVOO on new cooker. Yikes is this thing FAAASSSTTTT! Turned it on and the oil was hot in literally 30 seconds flat. Turned it down from setting 6 to setting 4 and still crazy fast cook. (a little over LOL). Meantime put a small loaf of crusty French bread in the oven to warm from the freezer. Also very fast. Nearly as quick as the little Ninja flip up counter oven it's replacing.
I almost feel like I'm going to need to cook all over again :D
 
And it didn't heat up your kitchen like a gas burner.
I just bought a portable ID cooktop for the counter or outside on my table.
Rendering some brisket fat for tallow on it right now.
No heat to the kitchen.

No combustion fumes to exhaust.

These points are huge and under appreciated. Especially in a tight energy efficient home.
 
My house is VERY poorly built and nowhere near that tight. Actually had I not upgraded my electric service last summer it would likely have burned down by now. It was right on the verge of burning through the insulation on the back of the panel from one of the 3ga aluminum legs. And had it happened it would have met the same fate as a few other homes in this subdivision. Another lucky thing I bought the electric car :D
Anyway a LOT of positive points here on it. I never really minded the gas exhaust but now that it's not here I wonder how I put up with it so long. Weird, right?
Overall it's a move I would highly recommend at this point though there is a learning curve.
 
Yea I still need to duct my range hood outside because right now I'm just recirculating air thru a filter.
Bearing wall and I have a stud dead center in the way. ( plus my feed )
Got to get creative. Rather vent out the back then thru the roof.
 
Yea I still need to duct my range hood outside because right now I'm just recirculating air thru a filter.
Bearing wall and I have a stud dead center in the way. ( plus my feed )
Got to get creative. Rather vent out the back then thru the roof.
Yeah I vented mine in the roof and it's a PIA to deal with. We get condensation coming down in brutal cold weather
 
Yea I still need to duct my range hood outside because right now I'm just recirculating air thru a filter.
Bearing wall and I have a stud dead center in the way. ( plus my feed )
Got to get creative. Rather vent out the back then thru the roof.
Buy two adjustable 90° sheet metal elbows and mount in the opening between your studs. It’s not hard to adjust those 90° elbows to the exact fit you’ll need. I had to do this at my previous house.

I was a few inches off center.

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But two adjustable 90° sheet metal elbows and mount in the opening between your studs. It’s not hard to adjust those 90° elbows to the exact fit you’ll need. I had to do this at my previous house.
No, I have a square opening, that would not work.
 
Phew, I just literally got done with final install on this thing. I installed a stainless steel backsplash, and mounted a stainless rear filler to take up the last space between the back of the cooktop and the wall and did my best to level it with the cooktop just slightly higher than the counter. Which was a HUGE feat in and of itself tanks to how badly my house was thrown together the kitchen floor is not level from the wall out toward the center of the kitchen and it's not level left to right. So trying to split hairs keeping aesthetics between the cooktop and the counter, but yet trying to keep the actual top just around 1/4" above the counter (to minimize heat transfer) yet still keep the cooking surface level front to back and side to side. What a freakin' ordeal! But, I did it :D Hopefully some day when I have this kitchen gutted and remodeled totally this can all be corrected.
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