Thanks for review and update on your cookware selections. It is always good to hear someone is happy about their purchase.

Great post. Very informative and written in a cheerful, concise style.

Thanks so much for your post. I'm changing to induction next year and had thought I wouldn't even bother with a large stockpot, because it's just something so seldom used, maybe once a year. I couldn't see spending $80+ on one. Now I think I'll set a low ceiling (your $30 sounds good) and look for something that works.

I'm told that a lot of Graniteware and other enameled steel works well, too. Something else to look for.

Thanks so much for your post. I'm changing to induction next year and had thought I wouldn't even bother with a large stockpot, because it's just something so seldom used, maybe once a year. I couldn't see spending $80+ on one. Now I think I'll set a low ceiling (your $30 sounds good) and look for something that works.

I'm told that a lot of Graniteware and other enameled steel works well, too. Something else to look for.

Two months in, and I've used the dickens out of that stock pot. Just tonight I cooked a gallon of green beans in it. Honestly, it's awesome. Yes, I run it through the dishwasher. Every piece of cookware is still holding up flawlessly, cleans like a dream, and the Bosch 300 induction top? I kiss it every night as I wipe it down with vinegar. It takes 30 seconds, and I have yet to have to scrape or scrub anything off that glossy black surface. My husband calls the new kitchen my Starship Enterprise.

Darn, I thought I had posted to ask you a question, but it's not there.

You may have seen my posts regarding induction cooktop burner sizes and power output. I note that the highest KWh on the Bosch is lower (2400) than many of the other brands. This has not been an issue? What about the burner sizes - adequate? We like to use a 12-in. frying pan - will it work on the largest burner?

>>> I note that the highest KWh on the Bosch is lower (2400) than many of the other brands. This has not been an issue?

Not for me. It does everything I need it to do, and quickly. I assume its all in the engineering, and KWh is just a number. The technical folks here may have a better explanation. I should also note that I've used many induction cooktops over the years while traveling abroad, and this is the fastest one I've seen, but YMMV.

>>>What about the burner sizes - adequate? We like to use a 12-in. frying pan - will it work on the largest burner?

Yes, I believe all Bosch inductions have a "pot sense" function. My Cuisinart 5.5 saute is just over 12" across the bottom and works like a charm on the 11" element. On something of a lark, I also bought a very cheap 13.5" griddle that worked fine, too. Worked fine in that it heated up, but it bowed under high heat and proved useless in that respect. A $20 experiment that went to Goodwill. ;-) Not the fault of the cooktop.

sf3707:

To add to what MizLizzie said, you might have a look at the link below to Bosch's specs page for the 300.

It says the front left heating element (the 9" one) is rated to 2.2 kW (2200 watts) and can be boosted to 3.3 kW. The right rear (11" burner) is rated for 2.4 kW and boosts to 3.6 kW. The two 6" burners are rated for 1.4 kW and boost to 1.8 kW.

You might also want to download and read the User's Manual for the 300 series induction cooktops. Go to this page:

https://portal.bsh-partner.com/portalbD1kZSZjPTAwOQ==/PORTALFRAME.HTM

and download the second item (the one with the biggest file size).

As for using a 12-inch frying pan on the 11" burner, there should be no problem. As MizLizzie says, there shouldn't be any problem with using a pan large than the burner diameter.

When MizLizzie pointed out that her Cuisnart pan was more than 12" across the base take that as a significant point. For induction burners, the important measurement is the diameter across base of the pan, not the ultimate diameter at across the top.

Most 12" frying pans are measured across the top, but it is the size of the magnetic base that the burner's "pot sense" function will "see." The bases of many stainless steel 12" skillets will actually be about 9 inches or less. My cast iron 12" skillet is bit larger -- roughly 10" by my measurement and use on induction. Anything over 7.5" should be fine on an 11" induction burner. No problem with using the 9" burner, either.

The one caveat is that, depending on how the pan is made and the amount of preheating you give it, and the kind of cooking you do, you might (or might not find) with a digital thermometer gun and a pan whose base is more than 12" across that the very outer edges (the parts beyond 12") might register a little cooler than the parts within the 12" area. This is very much a YMMV thing. For me, it has never been noticeable for what I cook, and does not seem to be one for MizLizzie, either, but other folks have, from time to time, seen this as an issue for their cooking.

Here is a link that might be useful: Bosch 300 specs page

This post was edited by JWVideo on Thu, Aug 15, 13 at 11:05

Thanks, JWV. Was hoping you'd chime in. ;-)

corrected link (it may have changed)

Here is a link that might be useful: Docs for the 300 series induction cooktops

While I was shopping for induction I had numerous sales persons tell me that it is better to have the metal trim on this style cooktop. Of course whenever these comments were made it was while standing in front of a cooktop with metal bordering trim.

Is there a higher incidence of chipped or cracked induction cooktop edges due to no trim, such as illustrated by this Bosch? I like this Bosch NIT3065UC, a lot.

Thanks.

I looked in to that when buying a Gagg cooktop. Without the trim, the top is inset in the counter and silicone is put around it to seal the edge. According to my installer, repair types hate this because they have to replace it after repairs and few of them know how to do a good job. Couldn't find any evidence of additional failures without the trim.

My Bosch top is not inset. It sits on the quartz. They sealed it to the quartz at install, but you cannot see the silicone or whatever it is. The appearance is very much the look of a black slab of glass floating on the counter, which was the look I wanted. Not many tops offered it. Will I regret it? Will I slam a pot against the edge and crack it? Maybe, but it looks pretty hardy. No trouble so far. That said, we don't have small children in the house nowadays, and we are not pot-slingers. YMMV.

I have the Wolf with a metal edge - the inset wan't available a the time or I might have gone with the flush mount - although the repair guy says a lot more expensive to fix downstream if a problem.