I'm in a pretty lucky spot finance wise at the moment.
(Only financially though, but that's another story.)
So I splurged on a new cooktop and oven.
Oven will be delivered on the 2nd of September, the cooktop has been in for a week now.
Quick review: I see no reason to spend this much on a cooktop.
The 300€ AEG unit I had before will do just fine for basically anyone.
But full surface induction is nice, the UI is really easy to use and power control is beyond precise.
I was originally planning on getting the FL version (without stainless steel rim) but got this one about 200€ cheaper.
This thing is heavy. Way thicker glass top and probably a lot more copper for the inductors.
Use is really simple.
Just put cookware on it and the corresponding line of numbers light up.
I have it set up for 17 power levels, so you select in-between levels by touching both neighbouring numbers so both light up.
If you set timers cooking pauses for your selection and you use the numbers to enter the time.
Only thing is that viewing angles are pretty bad off axis - I can't read the numbers standing 6 feet away.
Power selection is really linear and takes some getting used to.
But way more exact feeling.
The heavy glass top takes away some more heat though, so heating up takes a little longer.
The cooling fans are way quieter and actually reject a ton of heat.
When boiling water on the higher of the 2 boost levels, the cooling vents actually manage to heat up the upper edge of the oven control panel.
It is a really capable cooktop, probably way better for temp precise cooking then cheaper cooktops.
Just using any size cookware at any location and just pushing stuff to the back for simmering is really great.
Finish you pasta sauce, push it to the back and pull the water for the pasta to the front.
3 things I noticed already:
1) When ever you move anything more than a quarter of an inch, power stops for a second as it re-checks the location of the cookware.
2) During low power cooking, you can clearly hear the system checking for location every second. That can be more noisy and "sharp" sounding than the actual power delivery depending on position and cookware.
3) When you move something into an area that hasn't been used before and thus is cold, you really need to up the power a bit for a few minutes to keep a constant temp. Once the glass is warmed up there you can reduce the level again.
Next to see if the oven is just as good!




(Only financially though, but that's another story.)
So I splurged on a new cooktop and oven.
Oven will be delivered on the 2nd of September, the cooktop has been in for a week now.
Quick review: I see no reason to spend this much on a cooktop.
The 300€ AEG unit I had before will do just fine for basically anyone.
But full surface induction is nice, the UI is really easy to use and power control is beyond precise.
I was originally planning on getting the FL version (without stainless steel rim) but got this one about 200€ cheaper.
This thing is heavy. Way thicker glass top and probably a lot more copper for the inductors.
Use is really simple.
Just put cookware on it and the corresponding line of numbers light up.
I have it set up for 17 power levels, so you select in-between levels by touching both neighbouring numbers so both light up.
If you set timers cooking pauses for your selection and you use the numbers to enter the time.
Only thing is that viewing angles are pretty bad off axis - I can't read the numbers standing 6 feet away.
Power selection is really linear and takes some getting used to.
But way more exact feeling.
The heavy glass top takes away some more heat though, so heating up takes a little longer.
The cooling fans are way quieter and actually reject a ton of heat.
When boiling water on the higher of the 2 boost levels, the cooling vents actually manage to heat up the upper edge of the oven control panel.
It is a really capable cooktop, probably way better for temp precise cooking then cheaper cooktops.
Just using any size cookware at any location and just pushing stuff to the back for simmering is really great.
Finish you pasta sauce, push it to the back and pull the water for the pasta to the front.
3 things I noticed already:
1) When ever you move anything more than a quarter of an inch, power stops for a second as it re-checks the location of the cookware.
2) During low power cooking, you can clearly hear the system checking for location every second. That can be more noisy and "sharp" sounding than the actual power delivery depending on position and cookware.
3) When you move something into an area that hasn't been used before and thus is cold, you really need to up the power a bit for a few minutes to keep a constant temp. Once the glass is warmed up there you can reduce the level again.
Next to see if the oven is just as good!



