I have the GE PHS930SLSS induction range. It has consistently burned food in the oven at 350 degrees. It burned a cake in 19 minutes when set to 350 degrees. The store that serviced the stove replaced the heating element and the control panel to no avail. Though I have a 5 year warranty, they will no longer service the range even though they are aware the problem persists. Technicians have suggested not using shiny pots/pans in the oven. Interestingly enough, the range came with a set of complimentary stainless steel pots and pans. The sales rep that sold me the stove said this advice was preposterous. On one occassion, the warranty company advised that I should not use the range due to safety concerns. I do not suggest you purchase the GE PHS930SLSS Profile range. Thought the cooktop is ok, the issues with the oven and possible hazard it presents are not worth the trouble and definitely not worth the cost of the range.
Accessibility tip: a lot of people with hearing impairment find it difficult to understand what someone's saying if there is background noise such as music. Your videos will be useful to more people if you leave that out in your editing. It's also kind of distracting and annoying to the rest of us.
Ready to purchase your induction range? Visit one of our showrooms to touch and feel or skip the line and shop online: ►► Best Overall - GE Profile PHS930SLSS [Slide-In] | www.designerappliances.com/ge-profile-phs930slss.html ►► Best Unique Style - Cafe CHS950P2MS1 [Slide-In] | www.designerappliances.com/cafe-chs950p2ms1.html ►► Best Budget Friendly - Frigidaire FFIF3054TS [Freestanding] | www.designerappliances.com/frigidaire-ffif3054ts.html ►► Best Mid Range - Samsung NE58K9560WS [Slide-In] | www.designerappliances.com/samsung-ne58k9560ws.html ►► Best Luxury/Pro Style - Miele HR1622I | www.designerappliances.com/miele-hr1622i.html
How well do they handle flat bottomed woks? Even the flat bottomed ones have relatively small bases ( 4 inches diameter ) and it would be hard to fit a wok on the rear element.
Maybe because they don't sell them. According to appliance repair techs in North America Bosch is the most reliable brand when it coms to many appliances including induction ranges however it comes at a higher cost but lasts. Avoid anything Samsung and you should be good for a few years.
Are these induction ranges like glass top stoves? I do a lot of pressure canning and large stock pot cooking so what kind of weight does it accept comfortably?
@@enlilw-l2 Thanks, but I'm not finding either a, induction range or a cooktop that also has a radiant coil. They do sell a 2 coil radiant cooktop, so probably the best route would be to install a full induction cooktop or range and then add a separate electric cooktop.
Samsung did years ago. One of the burners was induction while the rest was radiant coil. It didn't stay on the market for long however. Most likely due to poor reliability I imagine. Had bad luck with Samsung appliances in the past and would never buy another.
Good question giftboutiq! No the handles won't get hot - usually induction cookware heats the magnetized element on the bottom of the pan which radiates even heat to the rest of its surface but not enough to extend out to the handle (just like if you were to use an electric or gas stove).
@giftboutiq , @Designer Appliances , I beg to differ with Designer Appliances!!! Induction (electromagnets) excite iron particles in the metal pan, causing heating of the metal. No iron in metal = no heat. But, that is not the only way heat moves in cookware! Convection and radiant heat, also spreads through both cookware and contents, therefore, the body of the pans, including the handles, can get VERY hot! It depends on the pans, contents, and how long they are being heated. If pans are the same metal throughout, yes, it all heats up, more, the longer it heats. If pans only have induction iron in the base, then, heat does not travel up the sides to the handles, as much. Some handles DO get too hot to touch, usually if they are solid metal, and/or, loop handles close to the pot. Hollow metal handles that are long handles, usually don’t get hot. Insulated handles, such as Bakelite, usually stay safe to touch. Pans that cook longer times, allows whole pan & solid metal handles to reach too-hot-to-touch stage. Some folks have found silicone handle covers that slip onto the loop-handles, or just use potholders. Also, the flat adaptor plates which supposedly allow non-iron cookware to be used for induction cooking?....just very bad. Both adaptors we tried, either overheated and warped, failing to transfer heat properly, or, just got dangerously hot, and failed to transfer heat well at all......both required longer cook time, negating energy savings, and, could have damaged the cooker’s glass top, or the cook! We’ve been using single countertop induction cookers for about 10 years, and love them! We discovered, most of our existing pans, worked fine for induction, too. Love the accurate timers our cookers have. 2 cookers had 8 hr. Timers; the others only 2 hr. Timers. I keep an 8 hr timer unit, for slow cooking, and have used it for limited canning, and, cooking bone broths. The timers, and smooth tops, prevent stove fires from grease collecting, and, can help prevent forgetful elders from walking off leaving pans literally melting on the burner (yeah...mom did all that at our house!) The temp settings allow us to govern cook temps lower, which preserves nutrients in foods, better. The fan noise can be a problem for some, as the countertop units can seem loud; induction cookers require cooling fans to preserve the electronics, so, countertop ones, there’s more decibel level, I think, than for built-in induction cookers or stoves, as the fans vent differently/farther from ears, than countertop models. Older houses often have electric problems that cannot be detected unless you connect something digital. When we tried to plug 2 induction cookers into the same 20Amp socket (shoulda worked), found using them both, tripped the breaker. BUT....found a short extension cord plugged to that outlet, then both cookers plugged into that extension, for some weird reason, Then I could run both cookers at once...but was careful to balance the wattage so as to not draw too much wattage from the 120V outlet. NO clear idea why that worked, unless maybe socket wiring was loose. But, we solved it well enough. This has been our experience, using a number of brands of countertop induction cookers, for almost 10 years, and, using existing cookware, as well as purpose-bought cookware, on them.
Correct, induction ranges only require an electrical hookup, usually a standard 240V but always make sure to double check the product specs before you purchase.
this is an infomercial with overblown advantages and obfuscation of disadvantages. It compares with the worst alternatives when judging the advantages, it is NOT worth watching. BTW the advantages does simply does not take into consideration simple electric stove, only 10% less efficiency, same easyness of cleaning, A LOT CHEAPER, you can use whatever pots you already have or feel that you need, without the magnet test. It is the 4K hype from the tv into range area. In meantime cooktops have skyrocketing prices , doubling the prices of electric stoves from 5 years ago. And that is precisly because of these INFUENCERS that are payed to make these informercials and disguise them as test reviews...Pathetic, dislike.
Crap applliances. Had a dryer break down after 2 years. A fridge barely 3 years old and the water dispenser freezes up all the time even after multiple repairs under warranty. Now my range which is barely 4 years old has issues with the oven portion. My dishwasher still works but doesn not clean dishes very well. They came with the house I bought and were all new. I wouldn't own another Samsung appliance if they paid me to take it.
I’ve never used an induction...but how can it possibly be MORE responsive and accurate than gas? When you turn gas on, immediate heat. When you turn it off...heat is immediately gone. It’s also infinitely adjustable by looking at the flame... am I missing something?
4 роки тому
I'm about to buy a cooker with Induction top and have done a fair bit of looking around before purchase. My take on this is that the process of inducing heat to the bottom of your pots etc is much more efficient by induction than by flame - flame is inefficient (heat doesn't just go into the pan) and you'd need to have the force of a blow torch by flame to get closer to how the heat energy is produced by induction. Think of turning up and down the speed of an electric (magnet) motor - that works instantly. Since an induction cooker only works on pots with a magnetic-reactive bottom, the process of energy transfer is surprisingly not that dissimilar. Hopefully someone chimes in to confirm this !
Hi pcosta816! Jimmy Boab is right - with induction all of the heating power is going directly to the pan thanks to the magnetic activation of the cooktop against the pan. If you take the pan off the induction cooktop it will stop heating immediately and the cooktop surface will be cool to the touch. This shouldn't be confused with electric cooktops which is similar to gas cooking just on a flat glass surface (you don't need special cookware and the surface is hot whether there is a pan on or off the cooking rings). With gas, the heat is hitting the pan but not magnetizing the flame directly to the pans surface. This is why induction is so responsive and accurate. For example, on induction cooktops you can put a pan on medium heat to sauté some onions and immediately within 5 seconds you can hear the sizzle. This is why it takes a slight learning curve to use induction since it is so fast and responsive. With a gas (or electric) cooktop you have some wiggle room when saving dishes or onions that sauté too fast since the heating and cooling transitions are slower. Hope that makes sense but check out our video that explains induction by an actual chef (it's Fisher & Paykel brand but still explains induction in general): ua-cam.com/video/OM88XcK5a3E/v-deo.html
@pcosta 816, I grew up using gas stoves; learned electric stoves much later. There’s tricks to all of them! Experienced cooks usually figure these things out. But, it’s not always intuitive to most. Gas can save energy, and so can electric, IF the right tricks are used. Induction cookers...my countertop units have timers, and, temp settings..LOVE THAT! So, I KNOW what temp it’s cooking at, instead of guessing (like for gas or basic electric). And, my cookers have timers; once one learns, can set temp and timer, to avoid using even a scrap of excess energy. And, that process is fairly intuitive. I used to dream of a nice gas range....until I discovered induction! -> AND, if one is into really serious energy savings on cooking.... Can bring a pot of soup or stew to boil for 15 minutes, put that into a “strawbox” (very well-insulated box), to let the residual heat finish cooking the contents, using no further energy on it...well-insulated ones keep a properly boiled 4qt. pot of stew, too-hot-to-touch, for 8 hrs or more, sitting on the kitchen counter.....but that can be done using any kind of cook top or stove, to save energy.
@@OhYeaMista , @Jimmy Boab , Responsive & accurate: When the burner is on, it’s on at the temp you set it for. If you remove pot from cooker, it stops heating. Very like a gas burner, except, induction is easier to peg for temperature, because it’s a digital setting. With gas, it’s a guessing game, possibly involving thermometers. With basic electric, you must wait for the burner to get to what heat you want, and, thermometers might be involved, because temp settings on those. Both of those are guesstimating temps, and, might require thermometers. Which is generally not an issue for most cooking, but, wastes much energy, and, ruins some recipes (and cookware). All of them require whatever time is needed, to warm the pan, then volume of contents. After a lifetime using gas or electric, then discovered induction...LOVE IT! The combo of being able to set temperature and timer, is a godsend....especially if elders live with you, and want to cook, or kids want to cook. Wish we’d had induction when mom lived with us...it could have easily prevented the stove fire, and, a couple of seriously melted pans!
![Best Electric Ranges 2024 [don’t buy one before watching this]](http://i.ytimg.com/vi/v0fkW4y1u5U/mqdefault.jpg)
![Best Electric Ranges 2024 [don’t buy one before watching this]](/img/tr.png)
Here's an extended review on the top 5 induction ranges: www.designerappliances.com/blog/best-induction-ranges/
I have the GE PHS930SLSS induction range. It has consistently burned food in the oven at 350 degrees. It burned a cake in 19 minutes when set to 350 degrees. The store that serviced the stove replaced the heating element and the control panel to no avail. Though I have a 5 year warranty, they will no longer service the range even though they are aware the problem persists. Technicians have suggested not using shiny pots/pans in the oven. Interestingly enough, the range came with a set of complimentary stainless steel pots and pans. The sales rep that sold me the stove said this advice was preposterous.
On one occassion, the warranty company advised that I should not use the range due to safety concerns. I do not suggest you purchase the GE PHS930SLSS Profile range. Thought the cooktop is ok, the issues with the oven and possible hazard it presents are not worth the trouble and definitely not worth the cost of the range.
We have had the earlier GE PHS920 for 7 years, love it.
Important question: What are the magnetic sizes on these induction ranges?
Thank you this was helpful 😊
Accessibility tip: a lot of people with hearing impairment find it difficult to understand what someone's saying if there is background noise such as music. Your videos will be useful to more people if you leave that out in your editing.
It's also kind of distracting and annoying to the rest of us.
They use crappy loud music in many of these reviews. Frustrating as you can't hear half of what they say.
Yes, turned it off
You're the best, thanks :)
What about the wolf induction range?
I like the video presentation. Subscribed.
Thank you for joining our tribe Dino, it is a pleasure to have you!
Ready to purchase your induction range? Visit one of our showrooms to touch and feel or skip the line and shop online:
►► Best Overall - GE Profile PHS930SLSS [Slide-In] | www.designerappliances.com/ge-profile-phs930slss.html
►► Best Unique Style - Cafe CHS950P2MS1 [Slide-In] | www.designerappliances.com/cafe-chs950p2ms1.html
►► Best Budget Friendly - Frigidaire FFIF3054TS [Freestanding] | www.designerappliances.com/frigidaire-ffif3054ts.html
►► Best Mid Range - Samsung NE58K9560WS [Slide-In] | www.designerappliances.com/samsung-ne58k9560ws.html
►► Best Luxury/Pro Style - Miele HR1622I | www.designerappliances.com/miele-hr1622i.html
WHERE are COMPACT appliances, for small kitchens?
How well do they handle flat bottomed woks? Even the flat bottomed ones have relatively small bases ( 4 inches diameter ) and it would be hard to fit a wok on the rear element.
I'm surprised Bosch didn't make the list
Maybe because they don't sell them. According to appliance repair techs in North America Bosch is the most reliable brand when it coms to many appliances including induction ranges however it comes at a higher cost but lasts. Avoid anything Samsung and you should be good for a few years.
Are these induction ranges like glass top stoves? I do a lot of pressure canning and large stock pot cooking so what kind of weight does it accept comfortably?
The glass tops on induction stoves cannot handle the weight of large canning pots.
@@robertherman1146 is it because they use thinner glass on induction range stovetops as opposed to regular glass stop stoves?
Does anyone make an induction cooktop or induction range that also has one conventional electric radiant coil for cooking with non-steel pots?
Miele does that
@@enlilw-l2 Thanks, but I'm not finding either a, induction range or a cooktop that also has a radiant coil. They do sell a 2 coil radiant cooktop, so probably the best route would be to install a full induction cooktop or range and then add a separate electric cooktop.
@@erikmar2979 Oh yes that's right, they do 2 burners but not one.
Maybe a domino cooktop may suits you, you can mix what you want.
Samsung did years ago. One of the burners was induction while the rest was radiant coil. It didn't stay on the market for long however. Most likely due to poor reliability I imagine. Had bad luck with Samsung appliances in the past and would never buy another.
Do the handles on the pots we use get hot?
Good question giftboutiq! No the handles won't get hot - usually induction cookware heats the magnetized element on the bottom of the pan which radiates even heat to the rest of its surface but not enough to extend out to the handle (just like if you were to use an electric or gas stove).
Designer Appliances thank you!
@giftboutiq , @Designer Appliances , I beg to differ with Designer Appliances!!!
Induction (electromagnets) excite iron particles in the metal pan, causing heating of the metal. No iron in metal = no heat. But, that is not the only way heat moves in cookware! Convection and radiant heat, also spreads through both cookware and contents, therefore, the body of the pans, including the handles, can get VERY hot!
It depends on the pans, contents, and how long they are being heated.
If pans are the same metal throughout, yes, it all heats up, more, the longer it heats.
If pans only have induction iron in the base, then, heat does not travel up the sides to the handles, as much.
Some handles DO get too hot to touch, usually if they are solid metal, and/or, loop handles close to the pot.
Hollow metal handles that are long handles, usually don’t get hot.
Insulated handles, such as Bakelite, usually stay safe to touch.
Pans that cook longer times, allows whole pan & solid metal handles to reach too-hot-to-touch stage.
Some folks have found silicone handle covers that slip onto the loop-handles, or just use potholders.
Also, the flat adaptor plates which supposedly allow non-iron cookware to be used for induction cooking?....just very bad. Both adaptors we tried, either overheated and warped, failing to transfer heat properly, or, just got dangerously hot, and failed to transfer heat well at all......both required longer cook time, negating energy savings, and, could have damaged the cooker’s glass top, or the cook!
We’ve been using single countertop induction cookers for about 10 years, and love them!
We discovered, most of our existing pans, worked fine for induction, too.
Love the accurate timers our cookers have. 2 cookers had 8 hr. Timers; the others only 2 hr. Timers. I keep an 8 hr timer unit, for slow cooking, and have used it for limited canning, and, cooking bone broths.
The timers, and smooth tops, prevent stove fires from grease collecting, and, can help prevent forgetful elders from walking off leaving pans literally melting on the burner (yeah...mom did all that at our house!)
The temp settings allow us to govern cook temps lower, which preserves nutrients in foods, better.
The fan noise can be a problem for some, as the countertop units can seem loud; induction cookers require cooling fans to preserve the electronics, so, countertop ones, there’s more decibel level, I think, than for built-in induction cookers or stoves, as the fans vent differently/farther from ears, than countertop models.
Older houses often have electric problems that cannot be detected unless you connect something digital. When we tried to plug 2 induction cookers into the same 20Amp socket (shoulda worked), found using them both, tripped the breaker. BUT....found a short extension cord plugged to that outlet, then both cookers plugged into that extension, for some weird reason, Then I could run both cookers at once...but was careful to balance the wattage so as to not draw too much wattage from the 120V outlet. NO clear idea why that worked, unless maybe socket wiring was loose. But, we solved it well enough.
This has been our experience, using a number of brands of countertop induction cookers, for almost 10 years, and, using existing cookware, as well as purpose-bought cookware, on them.
Price plz
Pricing can be found at the links in the description for each top pick.
Is this electric connection right this isn't gas needed????????
Correct, induction ranges only require an electrical hookup, usually a standard 240V but always make sure to double check the product specs before you purchase.
The biggest issue is the costs. They are very expensive!
Will never understand this " range cookers " fashion in the US
OO
this is an infomercial with overblown advantages and obfuscation of disadvantages. It compares with the worst alternatives when judging the advantages, it is NOT worth watching. BTW the advantages does simply does not take into consideration simple electric stove, only 10% less efficiency, same easyness of cleaning, A LOT CHEAPER, you can use whatever pots you already have or feel that you need, without the magnet test. It is the 4K hype from the tv into range area. In meantime cooktops have skyrocketing prices , doubling the prices of electric stoves from 5 years ago. And that is precisly because of these INFUENCERS that are payed to make these informercials and disguise them as test reviews...Pathetic, dislike.
for design and performance, I purchased Samsung :)
Samsung is good at phones and TV, bad choice.
Crap applliances. Had a dryer break down after 2 years. A fridge barely 3 years old and the water dispenser freezes up all the time even after multiple repairs under warranty. Now my range which is barely 4 years old has issues with the oven portion. My dishwasher still works but doesn not clean dishes very well. They came with the house I bought and were all new. I wouldn't own another Samsung appliance if they paid me to take it.
Can this stove cook potatoes?
Potatoes? What is that? I've never heard of it.
Yes but it can cook a lot more than just potatoes :-)
I’ve never used an induction...but how can it possibly be MORE responsive and accurate than gas? When you turn gas on, immediate heat. When you turn it off...heat is immediately gone. It’s also infinitely adjustable by looking at the flame... am I missing something?
I'm about to buy a cooker with Induction top and have done a fair bit of looking around before purchase. My take on this is that the process of inducing heat to the bottom of your pots etc is much more efficient by induction than by flame - flame is inefficient (heat doesn't just go into the pan) and you'd need to have the force of a blow torch by flame to get closer to how the heat energy is produced by induction. Think of turning up and down the speed of an electric (magnet) motor - that works instantly. Since an induction cooker only works on pots with a magnetic-reactive bottom, the process of energy transfer is surprisingly not that dissimilar. Hopefully someone chimes in to confirm this !
Jimmy Boab efficient sure, he said responsive and accurate.
Hi pcosta816! Jimmy Boab is right - with induction all of the heating power is going directly to the pan thanks to the magnetic activation of the cooktop against the pan. If you take the pan off the induction cooktop it will stop heating immediately and the cooktop surface will be cool to the touch. This shouldn't be confused with electric cooktops which is similar to gas cooking just on a flat glass surface (you don't need special cookware and the surface is hot whether there is a pan on or off the cooking rings). With gas, the heat is hitting the pan but not magnetizing the flame directly to the pans surface. This is why induction is so responsive and accurate. For example, on induction cooktops you can put a pan on medium heat to sauté some onions and immediately within 5 seconds you can hear the sizzle. This is why it takes a slight learning curve to use induction since it is so fast and responsive. With a gas (or electric) cooktop you have some wiggle room when saving dishes or onions that sauté too fast since the heating and cooling transitions are slower. Hope that makes sense but check out our video that explains induction by an actual chef (it's Fisher & Paykel brand but still explains induction in general): ua-cam.com/video/OM88XcK5a3E/v-deo.html
@pcosta 816, I grew up using gas stoves; learned electric stoves much later. There’s tricks to all of them! Experienced cooks usually figure these things out. But, it’s not always intuitive to most.
Gas can save energy, and so can electric, IF the right tricks are used.
Induction cookers...my countertop units have timers, and, temp settings..LOVE THAT!
So, I KNOW what temp it’s cooking at, instead of guessing (like for gas or basic electric).
And, my cookers have timers; once one learns, can set temp and timer, to avoid using even a scrap of excess energy.
And, that process is fairly intuitive.
I used to dream of a nice gas range....until I discovered induction!
-> AND, if one is into really serious energy savings on cooking....
Can bring a pot of soup or stew to boil for 15 minutes, put that into a “strawbox” (very well-insulated box), to let the residual heat finish cooking the contents, using no further energy on it...well-insulated ones keep a properly boiled 4qt. pot of stew, too-hot-to-touch, for 8 hrs or more, sitting on the kitchen counter.....but that can be done using any kind of cook top or stove, to save energy.
@@OhYeaMista , @Jimmy Boab , Responsive & accurate:
When the burner is on, it’s on at the temp you set it for.
If you remove pot from cooker, it stops heating.
Very like a gas burner, except, induction is easier to peg for temperature, because it’s a digital setting.
With gas, it’s a guessing game, possibly involving thermometers. With basic electric, you must wait for the burner to get to what heat you want, and, thermometers might be involved, because temp settings on those.
Both of those are guesstimating temps, and, might require thermometers. Which is generally not an issue for most cooking, but, wastes much energy, and, ruins some recipes (and cookware).
All of them require whatever time is needed, to warm the pan, then volume of contents.
After a lifetime using gas or electric, then discovered induction...LOVE IT!
The combo of being able to set temperature and timer, is a godsend....especially if elders live with you, and want to cook, or kids want to cook. Wish we’d had induction when mom lived with us...it could have easily prevented the stove fire, and, a couple of seriously melted pans!