Thank you so much Charles! I've had my LG ordered for about a month and it was due to be delivered in just two days. Your model has been sold out on Costco so I settled for the slightly less expensive model that lacked the warming drawer and broil feature. For some reason, your video popped up tonight although I hadn't seen ANY substantial video reviews before now. Viewing your great review cleared up some questions I had. This model also popped up as being available again although I'll need to wait another 5 weeks. (Yikes) But although it's $500 more for only slight advantages, I'm cancelling my previous order and waiting for the heftier model. Reading the q&a, yes, the simple idea of warming my plates in that warmer drawer is an extravagance for such a price difference, but at this point in my life, small extravagances are maybe easier to accept. Thank you again for taking the time to share your experience and thoughts. I'd love to see your kitchen renovation finish. Maybe you'll post another review where we can see it. You have a very kind and personable manner, so I hope to see your thoughts and reviews on other items. Very credible. Much appreciated!
We bought our Frigidaire Induction Range 5 years ago and have not regretted our purchase at all. Our range has the digital controls at the back of the range in a traditional range shape. There are no controls on the front. We have small grand children so having no controls where they can reach is great. We are retired and if we needed to catch our balance, it would be safer to steady ourselves without injury. The oven works well but we cook more on the top or use our small hot air fryer as we do not eat meat. We don’t fry any foods, almost use no oil at all. The kitchen cabinets do not get sticky from the gas residue. The air in the house always smell fresh. The white ceiling has no discoloration either. We had remodeled our kitchen in our last home and had a gas range and we were eating meat at that time, what a difference. We didn’t need to repaint the kitchen but we had to wash the walls at least once a year to keep the kitchen looking clean. And the cabinets got very sticky near the stove. These cabinets were brand new. Our current home is a new build so we have even after 5 years, cabinets which are as clean as when we moved in. That is a big plus. For people who are post cancer or want to get over arthritis, plant-based is wonderful and our weight is under our control much better too.
I really appreciate your review and love that demonstrated the cast iron. Personally, we were used to cooking with the GE Cafe gas range, and we miss the availability of gas when we moved! The stove that came with the place was an inexpensive Whirlpool glass top. We played with it for nearly eight months before purchasing the same LG induction range as you have. I've used parchment paper between the cast iron skillet and the cooktop with good results. I've also purchased these Lazy K induction cooktop mats because my wife loves to shuffle the pans around! The issue we are having is it seems to be finicky with the cooktop mats. You can be cooking for several minutes and all of sudden, the burner shuts off! Remove the mats and all is well. We have one of those 12" Lodge C.I. skillets she uses to fry Wiener Schnitzel and chicken tenders and it splatters, but works perfectly--almost better than gas. No problems there. The biggest issue we have is with the oven. Have you ever placed an oven thermometer in the oven and compared it with the settings? It tells me it's pre-heated to 400, but the oven thermometer shows 350! I've tried adjusting the temperature but nearly succeeded in burning the pizza! I've experimented with other foods and found that when it indicates the pre-heating is complete at 400, the oven thermometer shows 370, but after about 10 minutes, it is exactly at 400! I can hardly believe this analog Taylor oven thermometer is that slow to react to the temperature of the oven, but I've had to pull the food out 4-5 minutes earlier than the recommended time. Again, have you had any issues baking or proofing? Have you used a stone, i.e., pizza stone or bread stone? We're trying to determine if our oven/range is defective or is it beginning operator frustration! Thanks for your video and looking forward to your response.
Owned my LSE4617 for 7 months now (since Feb 2022) and highly impressed. Such a change from regular electric and even a huge improvement from Gas, which I have loved for 40 years. Would have to recommend a good quality stainless cook pots. Have used The Rock cookware but they don't all work on all the elements and that is due to the quality of the metallic construction. Have since purchased a pot set from Henkels and the superior quality of the construction is evident. Any good quality stainless would also work (Made In, All Clad etc depending on your budget). I love cast iron but too heavy for my everyday cooking.
The other stock pot is stainless steel with a stainless steel enclosed aluminum plate, not an all aluminum pot. Certain kinds of stainless steel are not magnetic, but most stainless steel cookware manufactured now is magnetic, or at least has a bottom plate with some sort of magnetic layer, due to the rising popularity of induction stoves.
Yes, we really like our GE Profile induction range. Also, study up a bit more on how induction works and correct electricity terms. Also, coils are much larger on ranges than on the little portable units. This means results when searing, frying, or sauteeing are not as satisfactory on the latter.
Great video- thorough review. I’m seeing videos on the noise which is “normal” science of the induction process. Have you notice any noises, do some pots make more noises then others. Getting my kitchen redone and replacing a 1977 GE electric “gourmet” stove.
I'm sorry for the delay in getting back with you on this... None of us find the noise this range makes to be obtrusive. When we've finished cooking the range has fans that draw cool air through the area housing the cooktop electronics which is supposed to help the glass surface cool down. That surface gets warm (actually quite hot) from contact with the bottom of the pan. Depending on how long we've been cooking those little fans can run from just a few minutes to considerably longer if you've left a pan sitting atop the burner you cooked on. Moving the pans off the surface after cooking will allow the glass surface to cool down much quicker. The AMOUNT of noise from those fans is nowhere near loud enough to require speaking at a normal level when they are running. As far as pots making noise... I know that cheap cookware with a steel disc adhered to the bottom can make noise that some people may find objectionable. This has more to do with the quality of the cookware - I think. The cookware I use is what I would consider a lower-mid tier cookware. It does a great job. I bought it almost twenty years ago just as induction was getting on people's radar here in the US. I did not buy it with induction in mind. If I had to replace anything now I would be inclined to go for individual pieces from Mauviel (M'Cook line) or All-Clad (D3 Series) with carbon steel skillets of 8 and 10 inch.
We tried an induction range in 2022 but got rid of it because the burners could only be set to ten different settings (low wouldn't simmer spaghetti sauce but 2 made it splatter excessively). Any idea if this one has finer grained control?
I like to sauté, which typically involves 'shuffling' the pan back and forth to 'jump' (sauté is French for 'jump') the food around the pan. The technique I use is to slightly lift the pan off the surface - only about 1/2" (12mm) or so. It does the trick in that the pan is not far enough away from the sensor for the induction to turn off, but not close enough to scratch the top. Granted, this is not done with a 12" cast iron skillet. I have found that moving the cookware around the top - when done with care - hasn't resulted in big scratches in the cooktop. I don't know exactly what kind of glass it's made of, but it seems to be much more durable than the old glass tops from 15-20 or more years ago. Oh, one more thing - the paper towel demo is only intended to show the induction is not the heat source. It is most definitely >not< recommended to cook with anything between the pan and the surface of the cooktop.
Great video. We just got the same model, and so far, love it. Also had to invest in a new set of pots and pans. Which range hood is that? Can't make out the logo. Looking for one that matches, and what you have installed looks great with this range.
Nice walk through of the range. Do you know if it safe and functional to "bridge" the back two burners/hobs with a single griddle? On a GE Cafe induction range, they show this function, but it seems that all it does is allow you to sync both hobs with a single control. But this seems easy enough to manually do on the LG with the adjacent knobs. On this LG, the placement of the same size hobs makes this seem possible.
Thank you for this informative demonstration. Just purchased this LG range and am excited to start cooking! By the way, when yours was installed, did you install the anti-tip device?
Charles- thank you for your demo! Evenness important also as you pointed out. Not a big fan of under cabinet fans however like the look of yours - what is brand and does it work well for you?
Yes it does. This occupied the exact space our previous range occupied. In fact, I made this video before our kitchen overhaul began. We couldn't wait for the construction to start to use the new range. So we pulled the old one out and slid the new one in without having to make any modifications or adjustments to the existing cabinets on either side of the range.
A few more questions for you. LG's manual states pots/pans cannot be more than 0.5 inches smaller or more than 1 inch larger in diameter than the element. It looks like the wok you showed is about 5" at the base which seems to be the typical size for a wok base. How precise do you need to place it to get it to work on the 8 inch element? Is it frustrating to use your wok? Also, is it difficult to clean the oven vents at the back of the cooktop?
I read that in the manual as well. I've done some experimenting as I've been going along being aware of what the LG engineers have said about pan sizes. I don't cook with the wok on a regular basis - I probably should use it more! Having said that, when I have used the wok I've found I tend to use the left burner. I was taught to keep the handle to the 'outside' of the stove. When wok cooking I hold the handle in my left hand. The right hand manipulates the tool (spatula, spoon, spider etc...). I've had no problem getting the wok up to an appropriate temperature for the quick cooking woks were designed for. Having said all that, I've not really had a problem with using a pan that was 'too big' for a burner. Definitely my smallest sauce pan (1 quart, or 1 Liter) cannot be used on the largest burner. It just won't be detected and the circuit will shut itself off. I have moved my large stockpot (12 quart or 2.8 Liters) onto the smaller back burner for continued slow simmer style cooking. But I haven't used it as the initial 'get it going' burner for the larger pans/pots. As far as the vents at the back, I've not had any problems reaching them for cleaning. Also, I've not seen what I would call an excessive amount of dirt or cooking residue collect back there. So I'm inclined to say it's not a problem. But do note the the edges of those openings can be very sharp. Be careful when you are cleaning and you should be fine.
Got my range (LG4616). Fortunately, you can go smaller than what LG states. My 8 inch pot worked on the 11" element. My 6" wok base worked on the 8" element (but not the 11"). Perhaps the elements are not as efficient with these smaller pots, but water still boiled quickly and the wok heated up fast as well. I have no concerns about it being a hassle getting my pots/pans to work where I need them to on this range.
Hi, do you find that the knobs need frequent cleaning and is harder to clean than if they were fully touchscreen? I like the look of the knobs, but heard they are a pain to keep clean.
Hi J J, thanks for the question. I don't find them to be difficult to clean at all. The knobs have a friction fit that is quite snug. Unless damaged they will pull off with a firm grip. Once removed it is easy to clean any spills that have found their way under a knob. After cleaning you will just as firmly press them back onto their post. I'm not sure I would like a touchscreen better than the physical knob. Also, I like the fact that I can easily see - from across the room - the status of all the induction elements. I can tell immediately if I inadvertently left something on.
Touch panel is the worst. If it’s not bone dry it becomes very hard to make fast adjustments. Oil splatters affect touch efficiency too. Knobs all the way, trust me.
Thanks for the review. I'm looking at this (the LSE4617) and the similar LSE4616. It looks like the main difference is that the 4617 has the infrared broiler feature (as well as a warming drawer). Curious if you've used the broiler and have any opinions on it? Thanks!
I'm surprised at how often we use the broiler. I think part of the reason is there is no warm-up required. You turn it on and it's hot. Note that unlike a traditional broiler the oven door must be closed for it to run. In fact anytime the door opens the over stops heating. I think that's a nice safety feature. As for the warming drawer, that gets used at practically every meal. I will often use it to warm plates or serving dishes if needed.
We're beginning to look & shop for new stove/oven range. I've heard induction ranges glass scratch super easily. After owning yours for a while now, have you experienced this?? Thank you for your thorough review & comments/points. Very helpful!
Hi Tessa! Thank you for the compliments! I have not seen any significant scratching. We certainly are more aware of how we handle/maneuver our pans than in the past. I've used glass top electric ranges in the past and I feel this top is more durable. But I wouldn't even think about treating like the grates on a gas range Occasionally I will slide a pan from one burner to another. Should I feel the urge to shake the pan back and forth I just pick it up off the surface and go at it. I'm more aware of being 'gentle' with the surface, but not obsessively so. The biggest challenge is with the heavier cast iron pan. That 12" lodge pan is a beast and I don't really try to flip it around anyway. TL/DR - Don't be reckless and you should be just fine.
How is this induction range since you owned it? I might purchase one but I am on the fence after reading some of the reviews. Have you had any issues or were any repairs needed?
We have absolutely loved it. We also have not had any issues with the range or the stove. We did have the problem with the LG Microwave we purchased at the same time. However the LG support was excellent and that was back up and running in a few days.
I've read on Costco and elsewhere that LG is terrible for service and that this stove often needs repairs after a year or so. How long have you had this now and have you had any repair issues? Also, what about the oven unit? Does it hold the right temperature? Any issues? Thanks a lot.
The app for the range does allow you to have some limited control of the oven. I don't think you can turn off any of the surface burners. But the app does let you know which burner is on and (I think) it's current setting.
Is the "warming zone" element induction or the regular ceramic type? I'm looking for an induction range but want that warming zone to not be induction so I can keep my glass tea pot warm on it.
Ok sir i enjoy totally your video and clear my doubt ,i use to prepare recipes with tons of water 6,8,10 liters of water and with gas stove i can boil water more or less the same time than induction stove and as i know induction stove use a large ammount of energy that compares to gas is more cheaper using gas. Did you know the specification (operation,wattage,temperature)of your induction stove?
We're shopping for a new range and NOT ONE video told me about having to get new pans. Thank you for that. Because my favorite pans are non-magnetic, I'm rethinking induction. Would you, please, tell us about the oven, too?
As far as the oven is concerned, this is the first I've experienced with the convection features. I like the fact that it turns off when you open the door. I mean the heating elements, fan, everything. Interestingly this applies to the broiler as well. I've traditionally kept the oven door slightly open when broiling. That's not possible with this. The oven also has a 'quick-broil' feature which is comprised of intense infra-red heating elements. It does not need to be warmed up. Seriously. Whenever I make something like garlic bread I will almost invariably burn it. I find myself just sitting and watching to make sure it doesn't go too far.
@@CharlesHartman Thank you, Charles. The closed door broil surprises me, too. Dad told me it was left open so the oven wouldn't come to temp. & turn off the upper element. Obviously that doesn't happen here. I'm not sure I like the turn off everything when the door opens. I wonder if they imagine it's safer, everything would still be hot though. The infra-red reminds me of the "keep warm" at restaurants. I usually start watching the broil at the end of the time cuz you know...them broilers can be sneaky. ;) What kind of timeline are we looking at for the bread? 5 min. down to 2? A steak traditionally takes me 9 and 5 or 6 per side. Cutting the time in half would take some getting used to but doable. I haven't watched your vid in a while so forgive me if you have to repeat yourself, does the oven use steam or intense heat to clean? And is 450 the upper limit for oven baking or more? Thanks again for your in-depth answer.
Hi @@mala3isity... This is definitely not your Dad's broiler. It is very hot and very fast. I have had things burn in less than five minutes. In fact, I now expect less than five and try to make it a point to keep a very close eye on the cook progress. I haven't tried lowering the grate. Which is probably a good idea! :) More experimenting is in order, but I'm usually really cooking when I think I should 'try something different'. I should be very clear here - I very much like the way this oven works. Even the broiler. I just have to take the time to relearn what I spent nearly 60years taking for granted.
I have a couple of very minor issues. First, we found that it is important to clean the gasket on the oven door. All that's needed is just a quick wipe down once in a while. The sensor that tells the oven circuitry that the door is closed is very sensitive. When the gasket is dirty the door will not register that it is closed and so the oven will turn on and off. The second concern is the ability to gain access (for cleaning purposes) to the area of the vents at the top back of the range. The openings are capable of collecting debris that may fall back in that area. The metal is extremely sharp, so it is a delicate operation to clean that area. Having said all that, I would absolutely get this range again. Thanks for the question!
I have heard of this being an issue for some people. I think it may be related to the quality of the pan being used. I have not heard any issues with the cookware I'm currently using - which is (I feel) a sort of mid-range quality.
If the LG has Rubber seal around it you may have a serious issue if you have a boil over as I did on my Electrolux it will short out the controls on the front and maybe as in my case cast $$1300 just for parts. I still am a serious fan of induction so I bought a Frigidaire
Hi Beth, I really like the convection oven. I'd become interested in convection cooking so the fact that convection was part of this model was a bonus. Cooking with convection takes some getting used to. However I do find it has been worth the effort.
The induction stovetop has fans built in to cool the glass. The glass gets warmed by contact with the pan - as the pan gets hot the glass surface will get hot as well. The fans help to keep the enclosed circuitry from overheating. I consider the noise to be rather insignificant as I can have a whispered conversation with someone while standing right next to the stove. I hope this helps.
We REALLY loved our Samsung Induction Range but it died few days short of 90 days and had to return to Costco. (very glad). Now I am hesitating to order induction thinking the electronics may go bad. Any opinion on LG or GE induction ranges ? Thank you. At the moment, there are two models of induction at Costco. Bosch is out of our budget.
it depends which one ...the front two work on speed blost...the two left ones won't work on speed boost at the same time ..but the left and back middle will
No. I am most likely more concerned about the radiation from holding my phone to my head. And I'm not really concerned about that either. My biggest concern, by far, is getting hit in my car by another driver.
We just purchased the LES4616 (August 2021), ditto on the review. But what nobody ever seems to mention, is the loud cooling fan that is always running in the background. When we wake up to have a nice quiet breakfast in the morning, the fan ruins the quietness. I had no idea there was a loud fan that would run in the background when we purchased the unit, was not advised of this before purchasing. You should try turning it on when your home is dead quiet, then turn it off, then turn it on, then turn it off again. You will now realize how loud that fan is. We personally like a quiet environment, this ruins the ambience. Very happy with the functionality, very disappointed that LG could not put quiet fans in their units. I install a lot of camera surveillance systems, I actually take out the excessively loud manufacture cooling fan in the DVR and install a new super quiet fan. LG should offer an option.
Understand your frustration but that’s just the inherent design of induction. All brands will have a fan required to cool the unit, even after you turn it off as it continually needs to dissipate heat. The more wattage your model is capable of the more cooling/# of fans it will need. It’s unfortunate your dealer didn’t have any demo units hooked up to power for testing.
Don't forget when you're looking at your purchase it's not just functionality and how well it works... look into service and parts availability. If it breaks and you have to wait six months for a part then you will NOT be pleased. IMHO of course.
Thank you so much Charles! I've had my LG ordered for about a month and it was due to be delivered in just two days. Your model has been sold out on Costco so I settled for the slightly less expensive model that lacked the warming drawer and broil feature. For some reason, your video popped up tonight although I hadn't seen ANY substantial video reviews before now. Viewing your great review cleared up some questions I had. This model also popped up as being available again although I'll need to wait another 5 weeks. (Yikes) But although it's $500 more for only slight advantages, I'm cancelling my previous order and waiting for the heftier model. Reading the q&a, yes, the simple idea of warming my plates in that warmer drawer is an extravagance for such a price difference, but at this point in my life, small extravagances are maybe easier to accept. Thank you again for taking the time to share your experience and thoughts. I'd love to see your kitchen renovation finish. Maybe you'll post another review where we can see it. You have a very kind and personable manner, so I hope to see your thoughts and reviews on other items. Very credible. Much appreciated!
We bought our Frigidaire Induction Range 5 years ago and have not regretted our purchase at all. Our range has the digital controls at the back of the range in a traditional range shape. There are no controls on the front. We have small grand children so having no controls where they can reach is great. We are retired and if we needed to catch our balance, it would be safer to steady ourselves without injury. The oven works well but we cook more on the top or use our small hot air fryer as we do not eat meat.
We don’t fry any foods, almost use no oil at all. The kitchen cabinets do not get sticky from the gas residue. The air in the house always smell fresh. The white ceiling has no discoloration either. We had remodeled our kitchen in our last home and had a gas range and we were eating meat at that time, what a difference. We didn’t need to repaint the kitchen but we had to wash the walls at least once a year to keep the kitchen looking clean. And the cabinets got very sticky near the stove. These cabinets were brand new. Our current home is a new build so we have even after 5 years, cabinets which are as clean as when we moved in. That is a big plus.
For people who are post cancer or want to get over arthritis, plant-based is wonderful and our weight is under our control much better too.
Please do more vids! I just bought the range and your vids are great. Subscribed!
I really appreciate your review and love that demonstrated the cast iron. Personally, we were used to cooking with the GE Cafe gas range, and we miss the availability of gas when we moved! The stove that came with the place was an inexpensive Whirlpool glass top. We played with it for nearly eight months before purchasing the same LG induction range as you have. I've used parchment paper between the cast iron skillet and the cooktop with good results. I've also purchased these Lazy K induction cooktop mats because my wife loves to shuffle the pans around! The issue we are having is it seems to be finicky with the cooktop mats. You can be cooking for several minutes and all of sudden, the burner shuts off! Remove the mats and all is well. We have one of those 12" Lodge C.I. skillets she uses to fry Wiener Schnitzel and chicken tenders and it splatters, but works perfectly--almost better than gas. No problems there.
The biggest issue we have is with the oven. Have you ever placed an oven thermometer in the oven and compared it with the settings? It tells me it's pre-heated to 400, but the oven thermometer shows 350! I've tried adjusting the temperature but nearly succeeded in burning the pizza! I've experimented with other foods and found that when it indicates the pre-heating is complete at 400, the oven thermometer shows 370, but after about 10 minutes, it is exactly at 400! I can hardly believe this analog Taylor oven thermometer is that slow to react to the temperature of the oven, but I've had to pull the food out 4-5 minutes earlier than the recommended time.
Again, have you had any issues baking or proofing? Have you used a stone, i.e., pizza stone or bread stone? We're trying to determine if our oven/range is defective or is it beginning operator frustration! Thanks for your video and looking forward to your response.
what I can say is the meat probe is inaccurate....chicken isn't done at 165 ...more like 200
thanks for the review! also thanks for showing the range of pans u can use
Cool Charles, thanks for sharing this oven review with us!
Owned my LSE4617 for 7 months now (since Feb 2022) and highly impressed. Such a change from regular electric and even a huge improvement from Gas, which I have loved for 40 years. Would have to recommend a good quality stainless cook pots. Have used The Rock cookware but they don't all work on all the elements and that is due to the quality of the metallic construction. Have since purchased a pot set from Henkels and the superior quality of the construction is evident. Any good quality stainless would also work (Made In, All Clad etc depending on your budget). I love cast iron but too heavy for my everyday cooking.
Very informative. Thank you. Will be purchasing this weekend.
Perfect! This answered all my questions. Thank you
That paper towel bit is amazing!
great review on induction range - bravo!
Great video. Thanks for showing different size and pan material. Answer all my questions on induction
I know this is old, but thank you so much for making this video. Considering an LG induction in 2024
I'm also looking at the LG in 2024.
@@AvalonDragonswing i just ordered the LG in 2024
This is what I was looking for. Thank you.
This was an awesome video, thank you!
Great video thank you. Just got an induction oven / stove so trying to learn as much as I can.
Thank you!
The other stock pot is stainless steel with a stainless steel enclosed aluminum plate, not an all aluminum pot. Certain kinds of stainless steel are not magnetic, but most stainless steel cookware manufactured now is magnetic, or at least has a bottom plate with some sort of magnetic layer, due to the rising popularity of induction stoves.
Very nice review. This looks like a very good range
Thank you Jennifer! We enjoy it every day.
Yes, we really like our GE Profile induction range. Also, study up a bit more on how induction works and correct electricity terms. Also, coils are much larger on ranges than on the little portable units. This means results when searing, frying, or sauteeing are not as satisfactory on the latter.
Tells me what I need to know. Normal person, normal review. Good work!
Great video- thorough review. I’m seeing videos on the noise which is “normal” science of the induction process. Have you notice any noises, do some pots make more noises then others. Getting my kitchen redone and replacing a 1977 GE electric “gourmet” stove.
I'm sorry for the delay in getting back with you on this... None of us find the noise this range makes to be obtrusive. When we've finished cooking the range has fans that draw cool air through the area housing the cooktop electronics which is supposed to help the glass surface cool down. That surface gets warm (actually quite hot) from contact with the bottom of the pan. Depending on how long we've been cooking those little fans can run from just a few minutes to considerably longer if you've left a pan sitting atop the burner you cooked on. Moving the pans off the surface after cooking will allow the glass surface to cool down much quicker. The AMOUNT of noise from those fans is nowhere near loud enough to require speaking at a normal level when they are running.
As far as pots making noise... I know that cheap cookware with a steel disc adhered to the bottom can make noise that some people may find objectionable. This has more to do with the quality of the cookware - I think. The cookware I use is what I would consider a lower-mid tier cookware. It does a great job. I bought it almost twenty years ago just as induction was getting on people's radar here in the US. I did not buy it with induction in mind. If I had to replace anything now I would be inclined to go for individual pieces from Mauviel (M'Cook line) or All-Clad (D3 Series) with carbon steel skillets of 8 and 10 inch.
We tried an induction range in 2022 but got rid of it because the burners could only be set to ten different settings (low wouldn't simmer spaghetti sauce but 2 made it splatter excessively). Any idea if this one has finer grained control?
It works very well.
That paper towel demo is sweet. I’m worried about my roommates scratching the cook top but I’ll just say use a paper towel! Thx
I like to sauté, which typically involves 'shuffling' the pan back and forth to 'jump' (sauté is French for 'jump') the food around the pan. The technique I use is to slightly lift the pan off the surface - only about 1/2" (12mm) or so. It does the trick in that the pan is not far enough away from the sensor for the induction to turn off, but not close enough to scratch the top. Granted, this is not done with a 12" cast iron skillet. I have found that moving the cookware around the top - when done with care - hasn't resulted in big scratches in the cooktop. I don't know exactly what kind of glass it's made of, but it seems to be much more durable than the old glass tops from 15-20 or more years ago.
Oh, one more thing - the paper towel demo is only intended to show the induction is not the heat source. It is most definitely >not< recommended to cook with anything between the pan and the surface of the cooktop.
Great video. We just got the same model, and so far, love it. Also had to invest in a new set of pots and pans. Which range hood is that? Can't make out the logo. Looking for one that matches, and what you have installed looks great with this range.
Hoping to see an answer on the range hood! This video was perfect: informative, genial, without a lot a jibjabbing 🙏🏽
Does your cooling fan turn on for the back left burner? All of mine come on except for that burner…
Diffuser plate gets red. Will it spoil the induction glass?
good review but man fix your volume
Is parchment paper is a better choice? Can I keep high at 8 and keep parchment paper below for 1/2 hour deep frying?
Nice walk through of the range. Do you know if it safe and functional to "bridge" the back two burners/hobs with a single griddle? On a GE Cafe induction range, they show this function, but it seems that all it does is allow you to sync both hobs with a single control. But this seems easy enough to manually do on the LG with the adjacent knobs. On this LG, the placement of the same size hobs makes this seem possible.
I have not tried this yet. I do have a cast iron griddle and I could test it making something like pancakes. Time to dig out that recipe!
Well I just ordered the 4616 version. Hopefully the skillet works. It will be nice if it does. Thanks.
@@cksiam Don't leave us hanging! Did it work?
Thank you for this informative demonstration. Just purchased this LG range and am excited to start cooking! By the way, when yours was installed, did you install the anti-tip device?
most people don't ...but if you have babies ..it's important...lock the door if you didn't install it
You have done an awesome job on answering all my concerns I so appreciate this video!! Thank u😋
Thank you
Charles- thank you for your demo! Evenness important also as you pointed out. Not a big fan of under cabinet fans however like the look of yours - what is brand and does it work well for you?
Everyone wants to know lol. 🙏🏽
Does this model fit into the space of a standard freestanding range? Some slide ins have a lip or space at the back.
Yes it does. This occupied the exact space our previous range occupied. In fact, I made this video before our kitchen overhaul began. We couldn't wait for the construction to start to use the new range. So we pulled the old one out and slid the new one in without having to make any modifications or adjustments to the existing cabinets on either side of the range.
How is the range holding up ? Do you want have any problems using different pots?
A few more questions for you. LG's manual states pots/pans cannot be more than 0.5 inches smaller or more than 1 inch larger in diameter than the element. It looks like the wok you showed is about 5" at the base which seems to be the typical size for a wok base. How precise do you need to place it to get it to work on the 8 inch element? Is it frustrating to use your wok? Also, is it difficult to clean the oven vents at the back of the cooktop?
I read that in the manual as well. I've done some experimenting as I've been going along being aware of what the LG engineers have said about pan sizes.
I don't cook with the wok on a regular basis - I probably should use it more! Having said that, when I have used the wok I've found I tend to use the left burner. I was taught to keep the handle to the 'outside' of the stove. When wok cooking I hold the handle in my left hand. The right hand manipulates the tool (spatula, spoon, spider etc...). I've had no problem getting the wok up to an appropriate temperature for the quick cooking woks were designed for.
Having said all that, I've not really had a problem with using a pan that was 'too big' for a burner. Definitely my smallest sauce pan (1 quart, or 1 Liter) cannot be used on the largest burner. It just won't be detected and the circuit will shut itself off. I have moved my large stockpot (12 quart or 2.8 Liters) onto the smaller back burner for continued slow simmer style cooking. But I haven't used it as the initial 'get it going' burner for the larger pans/pots.
As far as the vents at the back, I've not had any problems reaching them for cleaning. Also, I've not seen what I would call an excessive amount of dirt or cooking residue collect back there. So I'm inclined to say it's not a problem. But do note the the edges of those openings can be very sharp. Be careful when you are cleaning and you should be fine.
Got my range (LG4616). Fortunately, you can go smaller than what LG states. My 8 inch pot worked on the 11" element. My 6" wok base worked on the 8" element (but not the 11"). Perhaps the elements are not as efficient with these smaller pots, but water still boiled quickly and the wok heated up fast as well. I have no concerns about it being a hassle getting my pots/pans to work where I need them to on this range.
Does wok w carbon will make marks on glass?
What is the actual model number?? I am SO interested in buying one of these.
Hi Candace... The actual model number is LSE4617ST.
Hi, do you find that the knobs need frequent cleaning and is harder to clean than if they were fully touchscreen? I like the look of the knobs, but heard they are a pain to keep clean.
Hi J J, thanks for the question. I don't find them to be difficult to clean at all. The knobs have a friction fit that is quite snug. Unless damaged they will pull off with a firm grip. Once removed it is easy to clean any spills that have found their way under a knob. After cleaning you will just as firmly press them back onto their post. I'm not sure I would like a touchscreen better than the physical knob. Also, I like the fact that I can easily see - from across the room - the status of all the induction elements. I can tell immediately if I inadvertently left something on.
Touch panel is the worst. If it’s not bone dry it becomes very hard to make fast adjustments. Oil splatters affect touch efficiency too.
Knobs all the way, trust me.
Hi great info. Are you still using this range? Any issues at all. Looking for a new range myself. Thanks
Thanks for the review. I'm looking at this (the LSE4617) and the similar LSE4616. It looks like the main difference is that the 4617 has the infrared broiler feature (as well as a warming drawer). Curious if you've used the broiler and have any opinions on it? Thanks!
I'm surprised at how often we use the broiler. I think part of the reason is there is no warm-up required. You turn it on and it's hot. Note that unlike a traditional broiler the oven door must be closed for it to run. In fact anytime the door opens the over stops heating. I think that's a nice safety feature. As for the warming drawer, that gets used at practically every meal. I will often use it to warm plates or serving dishes if needed.
@@CharlesHartman Thanks much - that's all really valuable input. Sounds like I'll have my sights set on the 4617!
We're beginning to look & shop for new stove/oven range. I've heard induction ranges glass scratch super easily. After owning yours for a while now, have you experienced this?? Thank you for your thorough review & comments/points. Very helpful!
I have this range ..does not scratch easily unlike some of the Frigidaire models I've read
@@youngdcfa Thank you!
Hi Tessa! Thank you for the compliments! I have not seen any significant scratching.
We certainly are more aware of how we handle/maneuver our pans than in the past. I've used glass top electric ranges in the past and I feel this top is more durable. But I wouldn't even think about treating like the grates on a gas range
Occasionally I will slide a pan from one burner to another. Should I feel the urge to shake the pan back and forth I just pick it up off the surface and go at it. I'm more aware of being 'gentle' with the surface, but not obsessively so. The biggest challenge is with the heavier cast iron pan. That 12" lodge pan is a beast and I don't really try to flip it around anyway.
TL/DR - Don't be reckless and you should be just fine.
@@CharlesHartman Thanks for that! Could you share the model # you've got? I think i found it amidst my searching, but am curious if it is same or not.
@@tessaw55 I believe it is the LSE4617 - the version with the warming drawer. Which we love!
How is this induction range since you owned it? I might purchase one but I am on the fence after reading some of the reviews. Have you had any issues or were any repairs needed?
We have absolutely loved it. We also have not had any issues with the range or the stove. We did have the problem with the LG Microwave we purchased at the same time. However the LG support was excellent and that was back up and running in a few days.
I've read on Costco and elsewhere that LG is terrible for service and that this stove often needs repairs after a year or so. How long have you had this now and have you had any repair issues? Also, what about the oven unit? Does it hold the right temperature? Any issues? Thanks a lot.
No issues to this point. We started using the range in early August (2019).
@@CharlesHartman Looking to get an LG oven similar to yours here next month. Any issues yet? Anything not working right or broken? Thanks :)
👋 can you control induction to your cellphone or amazon Alexa for this model thanks for reply 🙏🏻👍
The app for the range does allow you to have some limited control of the oven. I don't think you can turn off any of the surface burners. But the app does let you know which burner is on and (I think) it's current setting.
Is the "warming zone" element induction or the regular ceramic type? I'm looking for an induction range but want that warming zone to not be induction so I can keep my glass tea pot warm on it.
You won’t find this.
@@chickenmuffin it's ceramic
Which company is the cooker?
Ok sir i enjoy totally your video and clear my doubt ,i use to prepare recipes with tons of water 6,8,10 liters of water and with gas stove i can boil water more or less the same time than induction stove and as i know induction stove use a large ammount of energy that compares to gas is more cheaper using gas.
Did you know the specification (operation,wattage,temperature)of your induction stove?
I believe the large 'burners' run their maximum power are about 3200watts. But I may be mistaken.
We're shopping for a new range and NOT ONE video told me about having to get new pans. Thank you for that. Because my favorite pans are non-magnetic, I'm rethinking induction. Would you, please, tell us about the oven, too?
As far as the oven is concerned, this is the first I've experienced with the convection features. I like the fact that it turns off when you open the door. I mean the heating elements, fan, everything. Interestingly this applies to the broiler as well. I've traditionally kept the oven door slightly open when broiling. That's not possible with this. The oven also has a 'quick-broil' feature which is comprised of intense infra-red heating elements. It does not need to be warmed up. Seriously. Whenever I make something like garlic bread I will almost invariably burn it. I find myself just sitting and watching to make sure it doesn't go too far.
@@CharlesHartman Thank you, Charles. The closed door broil surprises me, too. Dad told me it was left open so the oven wouldn't come to temp. & turn off the upper element. Obviously that doesn't happen here. I'm not sure I like the turn off everything when the door opens. I wonder if they imagine it's safer, everything would still be hot though. The infra-red reminds me of the "keep warm" at restaurants. I usually start watching the broil at the end of the time cuz you know...them broilers can be sneaky. ;) What kind of timeline are we looking at for the bread? 5 min. down to 2? A steak traditionally takes me 9 and 5 or 6 per side. Cutting the time in half would take some getting used to but doable. I haven't watched your vid in a while so forgive me if you have to repeat yourself, does the oven use steam or intense heat to clean? And is 450 the upper limit for oven baking or more? Thanks again for your in-depth answer.
Hi @@mala3isity... This is definitely not your Dad's broiler. It is very hot and very fast. I have had things burn in less than five minutes. In fact, I now expect less than five and try to make it a point to keep a very close eye on the cook progress. I haven't tried lowering the grate. Which is probably a good idea! :) More experimenting is in order, but I'm usually really cooking when I think I should 'try something different'.
I should be very clear here - I very much like the way this oven works. Even the broiler. I just have to take the time to relearn what I spent nearly 60years taking for granted.
@@CharlesHartman Seems like the older we get, the steeper the learning curve, right? LOL
Paper towel is safe for how long?
Hi Charles, have your ever encountered any issues with the range after using it for a while now?
I have a couple of very minor issues.
First, we found that it is important to clean the gasket on the oven door. All that's needed is just a quick wipe down once in a while. The sensor that tells the oven circuitry that the door is closed is very sensitive. When the gasket is dirty the door will not register that it is closed and so the oven will turn on and off. The second concern is the ability to gain access (for cleaning purposes) to the area of the vents at the top back of the range. The openings are capable of collecting debris that may fall back in that area. The metal is extremely sharp, so it is a delicate operation to clean that area.
Having said all that, I would absolutely get this range again.
Thanks for the question!
Does it hiss, pop, and tick like a lot of induction ranges?
I have heard of this being an issue for some people. I think it may be related to the quality of the pan being used. I have not heard any issues with the cookware I'm currently using - which is (I feel) a sort of mid-range quality.
How noisy is the cooktop? I think I hear a fairly strong fan sound, am I correct?
it's not bad
If the LG has Rubber seal around it you may have a serious issue if you have a boil over as I did on my Electrolux it will short out the controls on the front and maybe as in my case cast $$1300 just for parts. I still am a serious fan of induction so I bought a Frigidaire
Great video! How do you like the convection oven? How easy is it to remove the knobs for cleaning? Does oil build up in the back oven vent?
Hi Beth, I really like the convection oven. I'd become interested in convection cooking so the fact that convection was part of this model was a bonus. Cooking with convection takes some getting used to. However I do find it has been worth the effort.
Charles Hartman thanks for the reply!
does the induction stove portion make any noise when operating?
The induction stovetop has fans built in to cool the glass. The glass gets warmed by contact with the pan - as the pan gets hot the glass surface will get hot as well. The fans help to keep the enclosed circuitry from overheating. I consider the noise to be rather insignificant as I can have a whispered conversation with someone while standing right next to the stove. I hope this helps.
@@CharlesHartman thank you!
Does anyone have a problem with the cooktop! Mine does’nt work anymore! Some tips.....
We've not experienced any problems with our cooktop. Contact LG - they should be able to get your cooktop up and running again.
I like lock feature.
We REALLY loved our Samsung Induction Range but it died few days short of 90 days and had to return to Costco. (very glad). Now I am hesitating to order induction thinking the electronics may go bad. Any opinion on LG or GE induction ranges ? Thank you. At the moment, there are two models of induction at Costco. Bosch is out of our budget.
Nice video, how do you like the oven?
Speed mode does not work on more than one burner at a time. When multiple burners are set to speed mode they all drop down to high.
it depends which one ...the front two work on speed blost...the two left ones won't work on speed boost at the same time ..but the left and back middle will
Is it easy clean up if say you are cooking pasta and it boils over?
yes
Do you have any concerns about the radiation exposure?
No. I am most likely more concerned about the radiation from holding my phone to my head. And I'm not really concerned about that either. My biggest concern, by far, is getting hit in my car by another driver.
We just purchased the LES4616 (August 2021), ditto on the review. But what nobody ever seems to mention, is the loud cooling fan that is always running in the background. When we wake up to have a nice quiet breakfast in the morning, the fan ruins the quietness. I had no idea there was a loud fan that would run in the background when we purchased the unit, was not advised of this before purchasing. You should try turning it on when your home is dead quiet, then turn it off, then turn it on, then turn it off again. You will now realize how loud that fan is. We personally like a quiet environment, this ruins the ambience. Very happy with the functionality, very disappointed that LG could not put quiet fans in their units. I install a lot of camera surveillance systems, I actually take out the excessively loud manufacture cooling fan in the DVR and install a new super quiet fan. LG should offer an option.
Understand your frustration but that’s just the inherent design of induction. All brands will have a fan required to cool the unit, even after you turn it off as it continually needs to dissipate heat.
The more wattage your model is capable of the more cooling/# of fans it will need. It’s unfortunate your dealer didn’t have any demo units hooked up to power for testing.
and with gas you get the quiet air pollution...pick your poison I guess
How much was it?
I paid $2200 usd ($2800 cad) pretax
Now it is $ 3100😨
Don't forget when you're looking at your purchase it's not just functionality and how well it works... look into service and parts availability. If it breaks and you have to wait six months for a part then you will NOT be pleased. IMHO of course.
model number?
This is the LG LSE4617ST.
Great education on this range! Thank you!
@@CharlesHartman Thank You
After 3years our Fridgedaires mother board blew. 900 dollar repair.