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I did it. Bought an LG induction range (thanks Silibran!). Costco was having an appliance sale and I ended up picking it up for $100 more than the Frigidaire and about 3 grand less than the cute orange Bertozzoli. Haven't cooked anything on it yet, but went through the motions of heating water on all the burners to see if they worked.
Turns out the only cookware I'm keeping is my Copper Chef pans and cast iron - none of the others work including my older Tramontina Stainless Steel. Now to go figure out what cookware to buy. As usual, my tastes run to the high end and I stopped myself from buying the $579 set of Made In cookware but I'm still sorely tempted. Most of what I'm replacing besides the Tramontina stainless is an old set of Calphalon Commercial hard anodized cookware that cost a fortune new and was supposed to last me forever.
I have a slide-in Electrolux induction range that I bought it back in 2009 when the only induction ranges available, at least within 100 miles of me, were a $6000 Viking, this Electrolux for $3500, and a new GE or Frigidaire for $2000 that was getting horrible reviews. The Electrolux was the obvious choice and I particularly wanted it because it has double ovens. Right after purchase, I had problems with one oven thermostat being off quite substantially and 2 service visits for evaluation then replacement of that. Several years later, while it was still under warranty, I had some electronic thing replaced in the induction top. Otherwise, I've had no problems. My biggest complaint is the shiny black glass top which, while easy to clean, shows every tiny scratch and speck of dust. No more scouring burned-on crud off gas burners or electric tops. Besides the ease of stovetop cooking, this range's top oven has convection and racks that have ball bearings so they slide easily, which is the best invention ever. LOL.
I've had 10 years to try pots and pans, and I've settled on LeCreuset tri-ply, which IMHO is better than and cheaper than my All-Clad. They all heat up quickly and evenly. For non-stick, I would recommend All-Clad skillets and LeCreuset saucepans. Water will start to boil in around a minute or less on the highest setting, which in tri-ply pans produces way too much heat to actually cook on. The lowest settings are good for keeping things warm. I would recommend looking for a range with good reviews for heat settings.
I've had electric coil, electric glass-top, and gas ranges and I would never go back to any of them voluntarily. The induction range is faster, hotter, cleaner, safer, and more energy efficient than any of them, and that's supported by research and not just my opinion. The heat stays in the pan, and after I remove it, I can touch the stovetop without burning my hand. Likewise, there is minimal heat loss around the pan, unlike the heat rolling away from the sides of the pan with a gas range, and this doesn't heat up the kitchen anywhere near as much.
I have a slide-in Electrolux induction range that I bought it back in 2009 when the only induction ranges available, at least within 100 miles of me, were a $6000 Viking, this Electrolux for $3500, and a new GE or Frigidaire for $2000 that was getting horrible reviews. The Electrolux was the obvious choice and I particularly wanted it because it has double ovens. Right after purchase, I had problems with one oven thermostat being off quite substantially and 2 service visits for evaluation then replacement of that. Several years later, while it was still under warranty, I had some electronic thing replaced in the induction top. Otherwise, I've had no problems. My biggest complaint is the shiny black glass top which, while easy to clean, shows every tiny scratch and speck of dust. No more scouring burned-on crud off gas burners or electric tops. Besides the ease of stovetop cooking, this range's top oven has convection and racks that have ball bearings so they slide easily, which is the best invention ever. LOL.
I've had 10 years to try pots and pans, and I've settled on LeCreuset tri-ply, which IMHO is better than and cheaper than my All-Clad. They all heat up quickly and evenly. For non-stick, I would recommend All-Clad skillets and LeCreuset saucepans. Water will start to boil in around a minute or less on the highest setting, which in tri-ply pans produces way too much heat to actually cook on. The lowest settings are good for keeping things warm. I would recommend looking for a range with good reviews for heat settings.
I've had electric coil, electric glass-top, and gas ranges and I would never go back to any of them voluntarily. The induction range is faster, hotter, cleaner, safer, and more energy efficient than any of them, and that's supported by research and not just my opinion. The heat stays in the pan, and after I remove it, I can touch the stovetop without burning my hand. Likewise, there is minimal heat loss around the pan, unlike the heat rolling away from the sides of the pan with a gas range, and this doesn't heat up the kitchen anywhere near as much.
So, yes, I am a huge fan.
Thanks KCZ. I hadn't considered LeCrueset - we have an outlet near here. I'll check them out.
I did it. Bought an LG induction range (thanks Silibran!). Costco was having an appliance sale and I ended up picking it up for $100 more than the Frigidaire and about 3 grand less than the cute orange Bertozzoli. Haven't cooked anything on it yet, but went through the motions of heating water on all the burners to see if they worked.
Turns out the only cookware I'm keeping is my Copper Chef pans and cast iron - none of the others work including my older Tramontina Stainless Steel. Now to go figure out what cookware to buy. As usual, my tastes run to the high end and I stopped myself from buying the $579 set of Made In cookware but I'm still sorely tempted. Most of what I'm replacing besides the Tramontina stainless is an old set of Calphalon Commercial hard anodized cookware that cost a fortune new and was supposed to last me forever.
They are pro pans, and I figured if they were good enough for French chefs, they were good enough for me. I especially recommend the chef’s pan. But most of my induction capable pots are various brands which I found at Home Goods over several months. I also use iron. And I have a T-Fal non stick.
If you intend to buy a non stick fry pan, be careful. I had trouble finding one of those that worked well on induction, even when they were labeled induction capable.
I can’t recommend the Sitram Profiserie chef’s pan too highly. It has a long handle that stays cool, and it is responsive. Sitram lids are a bit cheesy. But the pans are great, washing up in the dishwasher well. They aren’t extremely heavy, either.
Whatever you buy, I hope you enjoy cooking on you new stove. May you produce many beautiful meals and happy occasions with it!
Turns out the only cookware I'm keeping is my Copper Chef pans and cast iron - none of the others work including my older Tramontina Stainless Steel. Now to go figure out what cookware to buy.
I'm sure they are the absolute best at that price! The non sale price cost more than the stove. While I'm not opposed to paying for nice cookware, that's just a bit too much for me. I need to find a middle ground. Heck, I'm beginning to think that the Made In cookware at $579 is a great buy after seeing the prices of the other cookware.
I need a new stove and have pretty much decided on a Frigidaire induction - since price is so good at $1100 or so. I don't need anything too fancy, and don't do much complicated cooking, so this one should be fine. It has pretty solid reviews, too. I thought about the GE, but that one is twice as much.
As far as cookware, again I don't need fancy. I am thinking of buying the Maxam set.
I need a new stove and have pretty much decided on a Frigidaire induction - since price is so good at $1100 or so. I don't need anything too fancy, and don't do much complicated cooking, so this one should be fine. It has pretty solid reviews, too. I thought about the GE, but that one is twice as much.
As far as cookware, again I don't need fancy. I am thinking of buying the Maxam set.
If you go with the Frigidaire, I'll be curious to see what you think. I bought the LG - on sale at Costco for $1799. It was $100 more than the next level up Frigidaire I was considering which was $1698. So far I'm very happy with it. I sprung for the Made In cookware - a little cheaper than the All Clad but I think the quality is comparable. The Maxam looks nice too - I'm curious about the waterless cooking!
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