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JWVideo induction range choice?

Posted by seashine (My Page) on
Fri, May 16, 14 at 18:16

JWVideo,
I hope this isn't an inappropriate post. I've tried searching and can't find the answer.
What induction range did you end up purchasing?
Feel free to forward me on to the post or review rather than rehashing if you'd like.
Thank you!


Follow-Up Postings:

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RE: JWVideo induction range choice?

It is not innapropriate, but I don't know that I've ever fully spelled out what I got or why, except that I wound up with an NXR gas range instead of the induction range I had been hoping for.

Bear in mind that this was 2 1/2 years ago and I made my choice in a very short period of time when I absolutely had to buy a new stove right away. I've often said that you have to chose between real stoves rather than making abstract choices of induction over gas. I had been planning to get an induction range in a couple of years (like maybe now) but then my old stove died and I needed a new one right away.

For me, with where I live, how I cook, what I cook, and what I cook with, the NXR had a very slight edge over the two induction stoves on my short-list, the GE PHB925 (now discontinued) and the Samsung NE597NOPBSR (still available and possibly discounted down to $1400 over the upcoming Memorial Day sales weekend.) I also took a pretty hard look at a floor model GE Cafe dual fuel range, but that got bid out of my price range.

Choosing a stove is still going to be about a lot of usability factors besides the power source for the burners. After getting my stove (and a new fridge and dishwasher) I started out paying back the research I gathered and the advice and information I got here. One thing led to another, and I somehow wound up staying current and getting consulted.

If I were shopping this weekend and had the same max $2k budget that I had a couple of years ago, my personal choice would be the GE PHB920. A friend of mine is considering getting one to replace her aging and failing old coil burner. (Obviously, getting advice from me.)

She shares a lot the same preferences that I do and what I think favors the GE PHB920 over, say, the similarly priced Electrolux IQ Touch Freestanding would be:

(a) having twin 8-inch burners on the left. If you mostly cook with larger pans, the 8" burners will better match the pan bases. Also, they would work better for burner spanning griddles -- as opposed to the competition's 7" burners -- if you have (as we both do) the 10 x 20 Lodge griddles. If you don't cook that way, the slightly larger diameter burners may not matter to you. (Note that I'm talking about heat spread, not max power. Some folks here -- SeattleLandlord comes to mind --- have has discussed using the Elux 7" burner with 12" frypans (9" base) and said the size difference does not make any difference for them.)

(b) the full-size convection element in the GE oven (2500 watts) seems more capable for evening-out oven heat for multi-sheet cookie baking and such; My friend does a lot of that and I do enough of that and a lot of roasting, as well, so the larger elements seems useful to me. It might not be particularly significant to others. I haven't seen any standardized comparison reports yet, so this might be wishful thinking.

(c) GE has a bit of an edge in reliability and longevity of electric stoves according to the membership surveys at CR. We don't really know how that will translate going forward in time with the proliferation of circuit boards in new stoves, but it seems to provide some sense of reassurance that past reliability has been good.

If it came to economics, I'd probably still be considering the Samsung (esepcially if it really gets reduced to $1400) and would also look pretty hard at the new Electrolux IQ Touch freestanding induction range.

I won't have any direct experience to report on the efficacy of the GE "920" oven arrangement unless and until my friend gets her new stove installed. She does do a fair amount of baking of cookies, biscuits and such, and is considering the benefits of the mutiple convection modes that the GE offers. If she gets the stove, the oven will get a good work-out in short order and I'll try to report back..

I had experience with the previous generation of GE ovens because my former GE dual fuel had essentially the same oven design as that used in the previous freestanding GE model of freestanding induction range, the PHB925 I found that oven design and its various convection modes excellent and useful. Testing of the "925" range by Consumer Reports seemed to match my experience with the similar oven in the old DF range. Unfortunately, we don't yet seem to have any reports of standarized side-by-side comparison testing of the new "920" ovens, so, as I said, we will have to see about that.

One point of aesthetics: I and my friend both prefer the gray and steel styling of the GE to the black and stainless that most of the other induction ranges have in this price range. My style preference for kitchen appliances is actually old fashioned porcelain white but I tolerate stainless and industrial chic a lot better than black casings. To me, all that black makes the stoves look like large microwaves, which is not a look I care for. I may be more fussy about this because my old-house kitchen requires that the stove have an exposed side. If your stove can go mid-counter, then this may be much less of an issue, assuming you share my preferences. Other people find the black appealing. It is very much a a personal preference for which YMMV.

Hope this answers your question even though I do not currently have an induction range.

This post was edited by JWVideo on Sat, May 17, 14 at 11:39


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RE: JWVideo induction range choice?

Thanks very much for replying! I was curious...and thankful that you reply so often with information.
I have a partially working gas range in a extremely small kitchen that needs and entire remodel. I think I've decided to buy the induction range I want now instead of waiting for the kitchen project and instead of fixing (if possible) the gas range.

I'm debating between the Samsung NE597N0PBSR with the bridge on the left or the GEPHB920.

Thank you!


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RE: JWVideo induction range choice?

seashine, do you mind if I hijack your post to JWVideo for a moment? ;) i'm a lurker and he mentioned something i've been wondering about.

JWVideo, i'm strongly considering an induction range (frontrunner, unsurprisingly, is your GE recommendation - thanks for all your hard work, btw!) and you mentioned using "lodge" griddles on an induction. i read somewhere on the forum that non-coated cast iron skillets/griddles like Lodge, rather than Le Creuset, can scratch the surface of an induction cooktop. know anything about this?

the reason i ask is that, although not pricey, my husband has a lodge cast iron skillet he received upon high school graduation and has carried with us across the country and many moves...i'm pretty sure he does not want a new range he can't use his beloved, one piece of cookware upon!

thanks for all the help!


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RE: JWVideo induction range choice?

A silicone mat under the skillet will protect the glass top. I bought a 13" round mat from Amazon for around $8 that I put under my Lodge round griddle and it works great. I have also seen rectangular mats that might fit under a griddle.

I got the GE range a little over a week ago and so far I am very happy. The steepest part of the learning curve is making sure all of my ingredients are ready to go before I turn on the heat.


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RE: JWVideo induction range choice?

What jebrooks just said. Also, parchment paper and paper towels, too. Lots of previous discussion of this here and I've linked below to a thread from a couple of years ago which, in turns links to other such threads discussing this subject and the varying experiences folks have had with ceran tops.

FWIW, I've got a couple of rough-bottomed, decades old Lodge CI frypans -- probably a lot older and and just as rough as your husband's pan. I use them regularly at parties on a portable induction burner. This allows guests to fry their own "perfect" burgers, toast tortilas, cook lefse, etc. The ceran top is pretty tough. Also, the old pans are too heavy for folks to shake and slide around they way they do with, say, nonstick omlette pans. I've mostly skipped the paper thing without any apparent ill effects. YMMV, though, as indicated by the discussions in the links.

Here is a link that might be useful: Causing scratches, breakages on Induction Cooktop

This post was edited by JWVideo on Wed, Jun 11, 14 at 17:33


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