Induction Cooktop Reviews

LizzaNVAApril 25, 2013

Hi all,

I'm shopping for an induction cooktop and am appalled at the horrible reviews I'm seeing. Plus there aren't many. I joined Consumer but they don't have reviews on most of the products I'm looking at (I'm using a corporate purchasing program that has limited product lines--Whirlpool, KitchenAid, and Jenn Air). This forum is the only place where I've seen positive and realistic reviews.

Most of the complaints are about the cooktop just up and dying or giving error codes. Some within the first weeks and months of installation. Others after 4 years. Without the warranty, repair costs are close to replacement costs. Yikes! I'm replacing an electric stove that was installed in 1977 so kinda want this new one to last.

The other complaints are the surface scratching. I have my mother's 50 year old cast iron skillet and hope to use that as much as I do now.

My question to you all is, should I get alarmed by the bad reviews? Are the reviewers largely the ones who had bad experiences? Is this truly a "new technology" issue where bugs need to be worked out?

I'm a big fan basing my big purchases off of reviews. Even when I buy something in the store, I look at how the item is reviewed on Amazon. Something tells me things are skewed with induction cooktops...


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If your cast iron is perfectly smooth, and you don't slide it around with grains of salt spilled on the cook surface, you shouldn't have much problem.

I haven't seen much review on KitchenAid, and none on Whirlpool or JennAir induction.

This is not a new technology. It has been on the market more than 20 years.

    Bookmark   April 25, 2013 at 2:49PM
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There are a lot of good ones out there.
I am loving my induction - no flames, minimal exterior heat, and such control.
Go for it!

    Bookmark   April 25, 2013 at 6:07PM
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I can't help you with brands, since I'm focused on Bosch because I prefer the configuration of both the controls and the hobs to pretty much everything else.

But induction is definitely not a new technology, although it's still very uncommon in the US. It's been used extensively for a long time in Europe.

    Bookmark   May 1, 2013 at 2:24PM
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We replaced a much hated JennAir electric cooktop with Bosch 800 series induction and love it. We wanted a manufacturer who had experience with induction and to us that meant either Bosch or Miele. We liked the controls better on the Bosch.

    Bookmark   May 1, 2013 at 8:38PM
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Funny here I am 7 years after purchasing an induction cooktop (36 in Electrolux) and although I hate it that my cooktop died and the cost of repair is almost the cost of new the thought of going back to regular electric or gas is horrifying.. So although I'm not pleased with the longevity ( or lack of) of this cooktop I am definitely getting another one. This time there are more options available so I have to check them out but induction I severything wonderfully hear And more. I have never regretted going to induction.

    Bookmark   August 29, 2013 at 6:46PM
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attofarad: "This is not a new technology. It has been on the market more than 20 years."

Or -- depending on your definition of "on the market" -- 50 years, or 60 years, or 70 years. In the late 1950s, Kaiser Steel Corporation, a major United States steel producer, in its Fontana, California, facility used induction as the only means of heat generation for the production of high grade steel. Kaiser Steel thereby gained an advantage over its competitors.

If induction was the best means to generate prodigious amounts of heat for steel production in the 1950s, it certainly has proved sufficiently reliable to boil a pint of water in the second decade of the 21st century.

    Bookmark   August 29, 2013 at 10:03PM
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Many gardenweb posters do not like Consumers Reports as they are skewed to favor low or mid priced lines. You will find gazillions of happy induction users here on this forum-from years back to the present. We all love all the many brands of induction..

You will have to do your own google searches. The gardenweb search function is crummy. Induction+gardenweb+appliances and you will have more positive reading material than you can consume.

From Ikea, GE, Miele, Bosch, Elux, all the Whirlpool brands, Wolf, Viking, etc

Re longevity-Fori, a gardenwebber had a nice Kenmore induction top from the 80's that still functioned well. Just not likely that long time users will be using this forum.
I expect my 2.5 year old Bosch induction cooktop to last as long as it's predecessor, a 60 year old perfectly working coil electric cooktop.

And they are producing more and more ranges these days, in addition to the relatively popular cooktop. We just need to spread the word about induction-love.

    Bookmark   August 29, 2013 at 10:52PM
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I LOVE, LOVE, I mean LOVE my Miele 36" Induction cooktop. I think mine is 2, or 2.5 years old, and I used it daily...usually 2x a day. It has never had one issue, one error code, one hiccup, etc. etc

After cooking on gas for about 30 years, I will never, never, never return to gas for cooking! Induction is faster, cleaner, cooler (in both meanings of the word cool :) and clean up is amazing. Now, I do not fear or think twice about frying or doing stir fry or cooking bacon. No heavy grates to schlepp around, no grooves, nooks and crannies to have to clean. Just a few sprays of Windex and a Microfiber cloth and the entire Induction cooktop shines. I am beyond satisfied with my Induction!!

    Bookmark   August 30, 2013 at 9:31AM
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While induction cooktops are relatively resistant to scratches, if you have a tendency to slide a heavy cast iron pan as you start to lift it you may cause a scratch. Even if the Ceram is harder than iron, cast iron can have inclusions or rust that can be harder than the Ceram. Scratching can be avoided by setting pans on pieces of silicone pad such as are made for cookie pan liners.

To make them I just cut out circular pieces in various diameters scaled for the pan sizes. Other geometric shapes will be just as good. Three pads under a pan forms a tripod support and defines a plane, so any pan not too heavily warped will be evenly supported.

The small 0.060 gap under the pan will have negligible effect on the efficiency of the induction field.

An added advantage of using the pads is less pan heat conducted back into the cooktop, and in some cases, less vibratory buzzing.

Silicone pan liners come in heritage red (iron oxide dyed to denote high temp), and blue. I think Silpats are partly clear and should also work.

There are no scratches on my late 2007 purchased Kenmore Elite (Electrolux Icon clone) induction cooktop.


1 Like    Bookmark   August 30, 2013 at 11:17AM
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Do you have any other Miele cooking product? I am leaning toward the Miele Combi Steam oven and then will need to get a 30" regular convection oven and am considering Miele or other brands...

    Bookmark   August 31, 2013 at 6:46PM
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Unless something better than induction rolls around during my lifetime, I can't see myself ever leaving the technology. HOWEVER, since my Miele KM5773 has died and the "power control board" is half the price of a new unit, I'll never buy another Miele (I realize not in your corp buying program, but I'm dissuade everyone).

I'm poking around for other suggestions and Bosch seems like the obvious choice right now.

I would add only one thing...

GET AN EXTENDED SERVICE CONTRACT! And make it one with teeth.

Good luck


    Bookmark   September 1, 2013 at 8:20AM
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Some folks put a paper towel between the cooktop and pan to prevent scratching. This allows you to move the pan around a little while cooking without lifting it. Then you can just use the towel to clean the cooktop.

    Bookmark   September 1, 2013 at 10:36AM
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Moxie- how old is your Miele. I debated between the miele, wolf and Thermidor and ended up with the wolf as I looked the look of the surface.

    Bookmark   September 2, 2013 at 6:08AM
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Our ENTIRE house is Miele!!! We have the Miele 30" Master Chef Oven, the Miele SpeedOven (amazing!!!!), the Miele Vent Hood, Miele La Perla II dishwasher, Miele Induction Cooktop (36"), Miele warming drawer, Miele W4842 Washer, Miele T9802 electric dryer and 2 Miele Canister vacuums. Love their technology, build quality, heritage and generally good customer support!!

    Bookmark   September 2, 2013 at 11:50AM
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Installed Miele
- Dishwasher: works very well
- Steam over: works very well
- Oven: Love it and works very well
- Induction: If I had a boat, I'd use it as a 50 lbs anchor. You can read ad nauseum about the finicky buttons and a smattering of people similar to me regarding the error codes and the units shutting off.

    Bookmark   September 2, 2013 at 12:45PM
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We have a 36" Thermador induction cooktop. We installed it about 15 months ago, and so far it has been absolutely perfect. I sear and stir-fry regularly, make stock 16 quarts at at time, have turned about 200 lbs of fruit into jams and preserves, and make pancakes on a cast iron griddle across 2 hobs. The double boiler and rice cooker have been retired from service.

Thanks to the timers I haven't had anything boil over or burn since we got the cooktop. I set the timers automatically, so if I'm distracted there won't be a disaster. Friends with small children don't worry about burns, and I don't worry about my cat setting herself on fire. DH loves it even more than I do since he is the kitchen cleaner, and the cooktop wipes clean with a swipe of a sponge.

The cooktop does not click or buzz with any of my mixed batch of cookware, and the controls are trouble-free.


    Bookmark   September 2, 2013 at 5:05PM
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Another induction owner here who would never go back to electric coil stove/cooktop, if I can help it. I've never had gas and never want it. (cleaning those heavy cast iron grates, & the burners.... ugh!)

Hubby and I both love our induction cooktop; it turned out to be the best part of a complete kitchen remodel. That's how thrilled we are with it.

Consumer reports magazine often gives a chart on brand reliability, based on surveys answered by their subscribers. Sometimes, that is the only indicator I can find on how well a product will hold up.

    Bookmark   September 2, 2013 at 6:10PM
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My first post ever.
Thinking about a new kitchen in Manhattan.
I worry about the ability to 'see' how hot the heat source is and adjust it 'on the fly' .
Are the 'cheaper' brands just as powerful as the 'boutique' brands?
Most of my high-heat cooking is sauteing with occasional stir fry (which I do in a sauté pan and not a wok anyhow).
tell me I should stick with a Capital or BS cooktop vs induction. Talk me down from the induction ledge.

    Bookmark   October 6, 2013 at 11:33AM
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I read the concerns about cast iron and scratches. I use a paper towel under my cast iron scratches and no splatter cleanup! I have a Samsung induction it. Price was not my issue ... reviews and repair comments were my deciding factors. Oh how I wish Samsung made a slide-in range.

    Bookmark   January 20, 2014 at 12:01AM
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We loved our 3-year-old GE Profile induction range until we heard a loud pop almost four weeks ago and all it could do was display an error code. Luckily we got an extended warranty so we're fine, right?

Think again ...

After weeks of repair attempts and parts orders our range has been declared "unrepairable". The warranty company is sending us a check for about $1000 less than the cost of replacing the range.

We're pretty disappointed at this point.

    Bookmark   May 15, 2014 at 1:28PM
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