Consumer reports had a brief review of induction cook tops in 2006, but nothing since.  Does anyone have any current experience with, or recommendations about, induction cook tops and induction cooking?

We have had our Kitchen Aid induction cooktop about 2 months now and just love it.  For venting we installed a K.A. downdraft vent- it has lots of power for removing exhaust.   It is much faster than gas or our replaced radiant heated cooktop.  Also, the simmering, boiling or frying is much easier to control-  turn it up and almost instantly you notice the change.  Boiling water starts in almost seconds.    You do need pots and pans that have magnetic properties.  We found All Clad cookware that works well with the cooktop. The  touch controls work well-very simple to use.  After cooking the cooktop is not nearly as hot as our radiant heated one was.  Good luck on your search--DN

Hi Lara.  Thank you for your in-depth response; it is very helful.  More questions:

1) How did you decide on Kitchen Aid vs. other available brands?  (Do you know who the acutal manufacturer is?) 

2) Also, what is the location of the down-draft vent relative to the actual cooktop (i.e., back, side, etc.?)  Does it protrude above the level of the cooktop or is it flush with the cooktop surface?

3) Does this mean you don't have/need an overhead venting system? 

4) I've heard that some induction cooktops generate a noise or hum when operating.  Is this your experience?

5) How many "coils" does your K.A. cooktop have?  Are you able to use them all on full power at the same time?

 Thank you. - GG

I think you have "induction" mixed up with radiant. Induction is waste imo. It will only work with certain types of pans (have to be steel). Aluminum will not work. Must be totally flat (forget using that wok for a great stir fry) Same goes for IR tops too btw on the wok thing.

Hi  Larry – No, I don’t have radiant confused with induction.  I have thought about the things you mentioned, and even though I’m not heavy into Wok/stir-fry, since we’re doing a kitchen remod, we could install a single accommodating burner for that or related purposes. 

 

We have always been open-burner, gas type people (but my wife grew up with electric coil.)  I do a lot browning/searing and I hate the resulting mess! (One of my requirements is no control knobs on, or adjacent to, the cook-top surface, because with our type of cooking, grunge collects too easily. That’s one reason why the Viking induction cook-top would not be a candidate.)  I ‘m attracted to the smooth-top concept but have never been a fan of electric coil and it’s subsequent generation, radiant.  What I really want is something that is reliable, efficient and easy to keep clean.  And since we’re doing a remod, new, flat-bottom, cookware would be part of the deal. 

 

Any additional thoughts?

 

Thanks for your input. - GG

 

I still would not spend that kind of $$$ and than have the need to spend even more and go through the trouble of trying to replace the $2000+ or so I have invested in top line cook ware.

I have cooked on the better radiants and it's as close to gas as you can get with no flame. But induction is a gimmick imo and a truly expensive gimmick at that

Hi Larry - You're right, the induction cook-tops are expensive.  What radient brands have you had experience with/would be willing to recommend?

Thanks,

GG

I have used thr Kenmore product and actually almost enjoyed it.

GG,

We have had favorable experience with KA products in the past -also, service/ repair  is nearby.  The vent is a KA pop-up vent which is flush mounted right behind the cooktop, so no overhead vent is needed.  There are four burners and they all can boil water at the same time.  There is a faint hum if you put your ear down to the cooktop, but not noticeable with all the normal cooking and kitchen noises.  Clean-up is easy since there are no knobs, etc.  Hope this helps.  DN

Actually, it's not true that cookware for induction cooktops must be totally flat bottomed. And grandma's old cast iron works well, too.

I tested my multiple-ridge peach-canning pot on a friend's old (yes, old) GE induction cooktop, and the water came to a boil very quickly. And they showed me their cast iron frypan that they use on the cooktop. Because it originally had a ridge, they took it to a machine shop and had the ridge removed, quite cheaply. So, based on that, I assume my very old cast iron dutch oven will also work fine.

I'm considering an induction type for my remodel, which is why I now know these things.

Linnea

I'm considering an induction cooktop, and am concerned about the noise also.

I saw/heard a demo of induction at a local appliance dealer. The Viking (high price) was very quiet. The Thermador was very noisy. The KitchenAid wasn't hooked up.

At Sears, their Kenmore wasn't hooked up, so I couldn't listen to it.

Anyone else have any experience with any of them?

LH

Induction is one of the biggest gimmicks I have ever seen. If the bottom is not flat will it "work" yes but only after a fashion and certainly not well enough for someone like myself who demands ALOT from my range and my cookware. Also it's useless with aluminium and will only TRULY "work" with ferrous cookware. I have WAY too much money invested in cookware to waste hard earned money on induction gimmickry

I hope you don't have much $$$ in good cookware as you'll need to spend a bundle if you go with induction

Larry, enough of your negative comments already....we know YOU cant afford the pots. As for the induction cook tops, they work excellent!!

NEVER said what I could or not afford. Induction requires one to reinvest (in some cases) rather large sums of $$$$. If you're so well set up it does not bother you than te' salute! Induction works but it's still a gimmick imo and I tell it as I see it. you are blessed be thankful others may buy into this and than realize they cannot cook a meal

Connie,

Connie, that's a low blow there and I'm going to have to ask that you do not post anything insulting or personal. I consider your previous comment in the red zone. You may disagree with Larry (as do I in this matter) but please keep the comments directed at the issue, not the person.

Folks,

As I mentioned, I disagree with Larry here. I've had some experience cooking on Induction ranges and I found it to be extraordinary. They have the advantages of both gas and electric. The speed and power, as well as the slow simmering ability of electric, and the instant response of gas. They also use considerably less energy than standard electrics, and considerably less energy than gas (when comparing equivalent heating power). That's because it heats only the pot, not the air, not the glass cooktop. Just the cookware. In fact the pot can be removed and the surface will just be warm, you can touch it with your hands.

As for the cookware, some of the cheapest cookware which is porcelain on steel can be used as well as any cast iron cookware (also really cheap). Larry is right that no aluminum or non-magnetic stainless steel can be used. If a magnet sticks to it, it will work.

In my experience, induction cooking is really awesome, and would love to have one at home!

Angelo

Angelo,
thanks for the help. I do know these units cook very well. However why I call them gimmicky is because they will ONLY work with magnetic cookware, they are extremely costly (even when compared to high end appliances) also for the record I hate cooking on electric (even the infrared instant types) because for the heavy types of cooking and uses I put a range through I need the type of heat and performance only gas can produce.
I also realize there are applications where induction cooking is the only real solution. But I have much invested in very expensive and heavy duty aluminum cookware. I love the stuff and it works the way I want it to work. So why would I ever want to pitch the many $$$ I have invested just to have induction cooking?
Yeah it works great BUT it comes with a heavy price. Also some of the cookware that may work best on the cook top is usually not built very well. As what works best is usually the plain stamped enamled steel stuff.
Just thoughts