Induction gets even cheaper

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Latest under $2,000.00 lineup at Home Depot

 

Lowest-priced color options.
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There probably won't be a race to the bottom of the price stack until after the holidays.
 
Those are good prices.  I question why a whole range is less costly than many/most induction cooktops.  The one I have my eye on is a Samsung that is selling for $1500, I  have come across a few under $1k but question their output and durability.
 
STOP THE PRESSES!

 

Seems GE is testing the waters selling a free-standing Profile range online and through a few select dealers.  Wayfair is selling it for just under 2Gs.  Not available from Home Depot or Lowe's.

 

Uncanny resemblance to the Frigidaire induction control panel (top) with a few exceptions like circular bar graphs instead of digital displays for the cooktop zones.  No Air Fry but sports a radiant warming zone and WiFi connectivity.

 

The positions of the oven setting icons and number keypad are a dead giveaway.  The verdict: Electrolux.  Say hello to your cousin, Fridgy.

 

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[this post was last edited: 12/3/2022-09:26]

https://www.geappliances.com/applia...ng-Convection-Range-with-Induction-PHB920SJSS
 
GE freestanding induction range

The GE range is not the same as the Frigidaire at all.

And I would take a GE range over a Frigidaire any day GE just makes the best ranges both gas and electric still.

Working on the popular brands of newer ranges every day I am constantly amazed at how nicely built the GE’s are, my second choice would probably be Frigidaire products. Whirlpool Maytag is OK.

The higher end KitchenAid and Jen air stuff is nice, but they always seem to have some sort of fatal problem,

Samsung‘s an LG‘s look nice, but they always seem to again have some cheap crappy parts in them trim that falls off knobs that fall apart etc. etc.

John
 
That GE Profile range has been on the market for 7 years at least based upon the time span of consumer questions. I wonder what the original list price was.
 
Some here seem to have the impression that fast heating is always better.

 

In truth, it isn't always better. Slower, even heat is often the best choice, especially for finer fare.

 

Of course, if all you want to do it boil water to make cook pasta, sure, induction and/or electric can be faster than gas. But aside from that I much prefer the more even, gentle heat of a gas range.

 
 
Also, check out the reviews for the GE/Electrolux in Joe's link. At least the first three cite repeated failures of the induction range.

 

No thanks.

 

Gas may be slower, if may cause more air pollution, but... it works.

 
 
Gas versus electric versus induction cooktop cooking

I have often observed over the years that people who don’t like or can’t cope with electric cooktops are usually more creative individuals, but don’t have much scientific or mechanical ability.

If you understand the way, an electric cooktop works. It’s so much easier to get it to do what you want you have a much wider range of heat choices, and a much hotter high in the lower low then as possible with a gas stove top.

And of course cleaning even a conventional coil electric cooktop is far easier than cleaning. Any gas cooktop ever made. Gas just has too many little nooks and crannies to clean too many things that can get plugged up. Even on a conventional coil top element most soils just burn off and they keep working properly even if you don’t clean them.

John.
 
I think that the problem many people have with electric stoves is that they don’t realize that you don’t have to ramp the burner up to warp 10 when you begin any cooking procedure. The only time you need to start out on high is to bring liquids to a boil.

For sautéing I start out on med hi which on my stove is between 7 and 8. For frying or browning meats I start out on med or between 5 and 6. I place the frying pan on the burner, turn the heat on to med and wait about 3-4 mins then hold my hand about 2” to 3” above the surface and when I can feel the heat radiating from the pan I throw the meat into it. This way I never burn anything and the heat is controlled! To keep a pot of water with pasta at a boil that doesn’t boil over I turn the heat down to 6 or 7 once I’ve added the pasta and it has returned to a boil, easy peasy and NO mess of a boil over.

The heat control of and electric stove top can’t be beat. You just have to use the correct technique.

I have to agree with everything that John stated in reply #80. If people would just read the owners manuals that come with most electric stoves they would see that the info that I’ve written above is what is in these manuals.

After using my new GE smooth top stove I’ll never go back to a coil top again. Its so much easier to keep clean and the low heat control is superlative.

But if you like a gas stove better, more power to you, your kitchen, your choice. However if you’ve never used an electric cooktop properly then you don’t know what you’re missing.

Eddie[this post was last edited: 12/4/2022-23:46]
 
It's this simple:

Rich, you much prefer using gas stoves compared to electric stoves.  But.....and here's the thing....you've never used induction!!!

 

If you ever get the chance to try out induction, give it a go and see what you think.  If you still prefer gas, that's absolutely fine and I'll respect that 100%.

 

Mark
 
That's fine.

 

Except I have a number of pots and pans that are pure aluminum and which wouldn't work on induction without an extra platter, at which point, what's the point?

 
 
Well I found one thing a gas cooktop can do that electric and induction can't do- burn off chicken pin feathers. Have not thought about that in decades, as a kid I recall my folks doing this.

I bought a bag of chicken wing parts that was on sale at Kroger's and found a number of sections had thin feathers still attached. Had a vague memory of my folks dealing with this and tried it, and it worked. The odds of ever doing this again are extremely low, won't buy that brand of wings again.
 
Matt I Too

remember in the early 50’s watching my Mom singeing off pin feathers from ducks that my Dad shot and the Thanksgiving turkey that my brother and I plucked, on the burner of our 36” O’Keeffe and Merritt gas stove.

Eddie
 
Funny story: I've mentioned on here my 1st job out of college was as a mystery shopper for KFC. I'd visited 100% of the corporate restaurants (bigger cities) from '87-'89...15 average per day. From time to time, stray feathers were not properly plucked; it was actually a failure for the chicken product (as if they were missed at the slaughterhouse they were to have been removed by the cook when the chicken was sorted/marinated). We had to take out the feather, splay it out and tape it to the back of the evaluation sheet (oil stains and all). The motto was "the shortening adds authenticity".

One random weekend I found myself in Winston-Salem NC working and the slaughterhouse had a problem because I had feathers in 3 of the first 4 restaurants I went to. Went ahead and called that in (there were "poultry reps" embedded in the large processors who could raise the issue).
 
Are "pin feathers" really a problem these days?
In my 40 years of shopping I've not really noticed them but maybe I wasn't looking in the correct places.

An induction cook top with air fry oven or oven(s) would be ultimate. It would be awesome if they would simply come apart in sections as well so it would be easy to ship them and replace sections that might need service.

cook top
1st oven
2nd oven
stove base/drawer
 

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