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Anyone have an Induction range? Experience with it? I just bought the GE Profile electric one.
However, I won't have it until my kitchen is remodeled in Feb/March
Had one in last two houses and loved both. Just use the right pots for most heat.Nothing comes closer to a real commercial range for the high heat needed for some cooking. Easy cleanup too.
Had one in last two houses and loved both. Just use the right pots for most heat.Nothing comes closer to a real commercial range for the high heat needed for some cooking. Easy cleanup too.
Can you compare it to a commercial style range? I've used Viking and Wolf for the past 10 years, and am getting sticker shock at what they cost now as I'm building a new home this spring. I just have been concerned that I don't have the combination of control of the simmer and the high heat for proper searing on induction. I'd love to save the money if I could.
Can you compare it to a commercial style range? I've used Viking and Wolf for the past 10 years, and am getting sticker shock at what they cost now as I'm building a new home this spring. I just have been concerned that I don't have the combination of control of the simmer and the high heat for proper searing on induction. I'd love to save the money if I could.
Here - you should find these conversions helpful. Comparing 30 inch cooktops and 36 inch cooktops.
30-inch
•two elements of 1.4 kW (about 10,000 BTU/hour), and
•two elements of 2.3 kW (about 16,500 BTU/hour)
One ofhe least-expensive 36-inch (five-element) induction cooktop has:
•a 1.45-kW small element (about 10,400 BTU/hour),
•a medium element of 1.9 kW (over 13,600 BTU/hour),
•two larger elements each of 2.3 kW (over 16,500 BTU/hour),
•and a large element of 3.7 kW (over 26,500 BTU/hour).
I believe Viking is 22,000 BTU/hour.
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