This review of Electrolux induction must be a joke

bbstxNovember 7, 2013

I'm considering buying the Electrolux induction range. Any opinions about the range are welcomed. Below is one review from the AJ Madison website. Surely it is a joke:

"F is the grade I would give this range - the looks are supreme but the performance stinks. Doesn't turn on, once it's on doesn't turn off. Cooked a ham roast, tasted metallic. The grilled cheese I made was charred. Then I pan-grilled my award winning scallops and they were too salty. Don't trust this range. It'll turn an executive chef into a amatuer. The turkey I baked came out well done and ruined my Thanksgiving, not to mention the mashed potatoes were lumpy. I'm considering a hotpoint or any other coil electric range. Thanks!"

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coco4444

Hmm. Can't say I've had any of those problems! ;)

I'll link to the thread I started initially about this range. After ~2.5 years I'm still loving it, and a neighbour also purchased somewhat based on seeing mine!

Here is a link that might be useful: original E'lux induction review thread

    Bookmark   November 7, 2013 at 3:30PM
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venmarfan

A few comments and observations after 1 year with this range, Regular Bake uses convection fan on Low speed for preheat-then it turns off, convection Bake uses Hi speed fan for preheat then switches to low, convection Roast and convection Broil use Hi speed fan for entire cooking time. IIRC Perfect Turkey also runs fan at Hi speed for cooking time-that must account for a 12 pound unstuffed turkey ready a little over 2 plus hours and yes-nicely browned skin and very juicy and moist white meat and no basting required, forget it while you just carry on with rest of meal prep, BUT DON`T use Power Boost and walk away. To give a complete review, twice after a long cooktop cooking session finished we have had E15 pop up on 2 burner controls with all 4 non-operational-flicked breaker off and on to reset, thinking heat related once I turned oven on low to engage main cooling fan-it runs anytime cooktop or oven is in use-hasn`t occured again, no service call needed. I did purchase Sears 3 year warranty but I see currently with new purchases in Canada at least, Electrolux gives a free 3 year warranty upon registering your appliance. That is a reassurring bonus.

    Bookmark   November 7, 2013 at 7:38PM
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bbstx

Co-co, in your initial review in 2011, you mentioned a little concern about the lower oven and your hardwood floors. I, too, will have hardwood floors. How are your floors doing, especially under the range?

    Bookmark   November 7, 2013 at 8:07PM
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weedmeister

The trick about the lower oven is to not consider it to be an oven, but a warming drawer with delusions of grandeur.

    Bookmark   November 8, 2013 at 12:14AM
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bbstx

weed, you gave me my first laugh of the day! Thanks!

    Bookmark   November 8, 2013 at 7:46AM
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coco4444

I agree with weedmeister, and have usually used mine accordingly. However, I have on a few occasions (in great delusions of grandeur, lol) baked in mine, with no ill effect to my 3/4" hardwood. Once I baked an actual pie, a few other times I've heated up frozen baked goods at 350 for 45min or so and often do garlic bread at a bit higher temp but only ~10min. So I have used it hot and it's been okay.

Can I say I still love the element controls! I was just now boiling a sauce, and you could tell how responsive it was when reducing the heat. I almost wanted to put it on utube!

This post was edited by Co-Co on Fri, Nov 8, 13 at 17:49

    Bookmark   November 8, 2013 at 5:46PM
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williamsem

O_o

The only thing in there that -might- be a legitimate comcern would be the turning on/off part at the start.

And even that's a stretch. Given the rest of the review, I would absolutely believe this person tries to turn elements on without a pan on top. In which case, no, they won't turn on. I can't even guess about the turning off part...

    Bookmark   November 8, 2013 at 7:48PM
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kaseki

I liked the automatic salting mechanism, even though it was mistuned.

kas

    Bookmark   November 10, 2013 at 11:54AM
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Ed-C

My experience may be outdated as model is no longer available. Have Kenmore Elite induction cooktop, which was made by Electrolux. Touch controls are squirrely, esp. with greasy or wet fingers, which happens often. Worse, touch control unit broke 3 times in ~6 years. These are expensive repairs with long waits for parts.

I love induction but for my specific model have had bad experience with controls. In process of replacing with different make induction cooktop. (Maybe Gaggenau ci491)

Advice I've gotten is that all makes are prone to reliability concerns. Given that, tying together oven & cooktop may mean a bigger bill if either component needs replacement. Warranties for all parts (not just induction elements) are worth considering.

P.S. Difficulty turning on/off sounds very familiar. However at its worst it never added unwanted seasoning.

    Bookmark   November 10, 2013 at 12:22PM
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Ed-C

My soon to be replaced Kenmore Elite model # is 790.4290.

    Bookmark   November 11, 2013 at 1:59PM
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bbstx

What happens if you simply remove a pan from an induction hob without turning it off? The stove may not be off, but the hob isn't going to heat anything. Does it just set there in the ready-mode?

    Bookmark   November 11, 2013 at 2:04PM
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jakvis

Most induction burners will automatically shut off after a few minutes once the pan has been removed.

    Bookmark   November 11, 2013 at 3:50PM
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Ed-C

On my model the display will alternately flash the last setting with 'F' for about a minute for that burner. After that it will shut off that burner; if that was the only active burner, then the entire unit will shut itself off.

    Bookmark   November 11, 2013 at 5:26PM
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Vivsim

I have the Electrolux induction slide-in range. Love it!
I haven't yet used the bottom oven because I'm concerned about what effect it might have on my new wood kitchen floor. The wood continues under the stove. I'd appreciate knowing anyone's experience with this issue?

    Bookmark   April 28, 2014 at 11:55AM
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sjhockeyfan325

Vivsim, I don't understand, why is it different from any other oven? I have a below-counter oven (and had one in my previous home as well) both with hardwood floors and never had a problem with heat from below.

    Bookmark   April 28, 2014 at 12:08PM
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Vivsim

Hi hockeyfan,
Thanks for responding.
The Electrolux is different because it has a regular-sized oven at the top, and a very small oven at the bottom. The small oven looks like a warming drawer but it's actually a real oven one can cook in. I'm concerned because it's very close to the floor (maybe an inch clearance) and am wondering what effect the heat from the small oven would have on the wood.

    Bookmark   April 28, 2014 at 12:23PM
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sjhockeyfan325

Viv, my under-counter oven(s) have been no more than toe-kick distance from the floor, and had no effect on the floors. Modern ovens are very well insulated (it would be a fire hazard if it weren't, regardless of the flooring type).

    Bookmark   April 28, 2014 at 12:32PM
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Vivsim

Thanks Hockeyfan,
If I don't get any negative responses, I'll gather my courage and give it a try. Still a bit scary, though, as four inches is a much bigger clearance than one.

    Bookmark   April 28, 2014 at 12:40PM
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attofarad

I have mine over hardwood. Haven't used the lower oven much, other than to "burn in" with nothing in there, and later as a warming drawer. No problem so far.

You could put something on the floor, if you like, like a sheet
of aluminum cut to size, perhaps with 1/8" cork underneath.

    Bookmark   April 28, 2014 at 9:05PM
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OKMoreh

Is there something about this range that I'm failing to understand?

All new double-oven freestanding ranges have either the large oven or the small one near the floor. My only experience was with one that had the small oven above (i.e., right below the cooktop), and the large one almost at floor level, but burning the floor wasn't a problem.

    Bookmark   April 30, 2014 at 7:02PM
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Vivsim

Thanks everyone for responding to my question.
I still haven't gathered the nerve to give the lower oven a try, but I'm working on it.
Okmoreh, the lower oven is only about an inch above the floor - hence my concern. I'm probably being too cautious, but I won't be happy if my new wood floor suffers. This is the first time I've had wood flooring in the kitchen. It looks gorgeous, but I'd be much more comfortable with tile.

    Bookmark   April 30, 2014 at 7:29PM
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kaseki

You could always slide something non flammable and relatively insulating under there. For example, MSC sells carbon fiber welding blankets that are less than a quarter of an inch thick that will minimize heat transfer and not be a hazard at any temperature the oven can induce. (I temporarily put down large sized ones in front of a rarely run fireplace to protect an oriental carpet from any errant sparks.) If the oven expects air to flow under there, then care has to be taken to not bunch up the material such as to block the air path.

The old asbestos cement sheets would have worked (with some deficiencies), and there could be ceramic fiber versions of that material available. Even the cement board used under tile installations could be considered for this purpose and easily obtained.

kas

    Bookmark   May 2, 2014 at 10:20AM
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Jbrig

LOL at kas's salting mechanism post back in November :-D

    Bookmark   May 6, 2014 at 11:00AM
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andy47

aj madison are just order takers-you should buy locally from a experienced retailer who knows there product

    Bookmark   May 6, 2014 at 11:23AM
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