Milele makes modules that can be assembled into a gas/induction cooktop. Milele also makes a 30" electric range with induction top, but not in 36" or 48" versions (those are dual-fuel or all gas). Probably driven by the market demand. Smaller ranges are typically used in condos which tend to be mostly electric; buyers of larger ranges likely want gas cooking or go for separate cooktop/double oven setup.
I didn’t realize that these 36 inch ovens are so shallow, my old 30 inch had more oven space than my current 36 inch. (4.9 vs 5.6 cu.ft). Most houses like mine have both a 36inch range plus a double wall oven.
My 36 in range has a big interior. It was one of my criteria.
I didn’t even take any notice until I started looking at stats.How big is big, numerically?
Upper middle class appliance user here- unlike so many of you with high end stuff. Just replaced an old GE stove with another and chose radiant so as to not have to invest in numerous pots and pans. I’m sure some of mine may not be perfectly flat as well. A cold surface is appealing- especially when H forgets to turn off the burner after setting it to low instead of relying on residual heat to accomplish the same keep it warm for a bit with an electric stove. He is no cook and decades of trying to explain to him, a STEM person, is useless, sigh.
I have come across info about those traditionally shaped woks not being effective on flat surface stovetops because the method of cooking involves having the heat up the sides of the wok. Very logical. Sources state stir frying in flatter pans works- use the bottom of the pan touching the stove for the heat.
The only time I ever had a gas stove was the tiny one in my low rent student apartment- could not stand in front of the oven and open it- inches from the wall. I recall researching stoves a long time ago and different gas and electric stoves have different burner heat outputs. Look at wattage (electric) and btu’s (gas) per burner when choosing. You may not need to spring for a high end gas or electric stove but need to watch out for heat output among the brands with prices in your comfort zone. I like the GE brand for electric stoves- other brands for other appliances.
@Sybylla 5.5 cu ft. Three adjustable/removable racks. Two fan Convection baking.
PS. My H made me look at the le Cornu entry level and the oven was teeny tiny. I hated it.
I don’t have a choice about induction vs gas because we don’t have gas available unless we put a giant propane tank in the yard (no thanks). So I have used induction for some years, and I am currently shopping for a new range as we are redoing our kitchen. If you are looking to buy an induction range or cooktop, there are a couple of things that you should watch for. I haven’t shopped cooktops, so don’t know if they come with the same issues, but here goes.
Heat doesn’t spread much beyond the area of the burner to the rest of the pan — if you have a pan that is larger than the burner, only the area over the burner will really cook things. That means that for things like stir-frying and sauteeing, you will mostly want to use the largest burner, and the best place for it is at the front of the unit. However, a lot of manufacturers currently seem to think that the only use for the largest (and also most powerful) burner is to boil water? And have it at the back of the stove, sometimes with a small burner directly in front of it. I can’t imagine how that could be useful (also don’t especially want to haul a big pot of boiling water off the back of the stove, come to think of it). The Bosch 30" range in particular is ridiculous, not sure how you could possibly use it with 4 pots at the same time, but even the Wolf 30" range isn’t well-laid-out.
The other thing to keep in mind is that heat levels on an induction range/cooktop are discrete settings, not continuous like on a gas stove. My first induction range had about 20 levels, more than I needed. My second one (bought because my first one died and GE would not supply the needed part for my 5-year-old range) has 11. This is mostly fine; in fact there are a couple of settings at the high-temp that I barely use. But at the low end, occasionally a 3 isn’t quite enough simmer and a 4 is just a little bit too much – never had this issue with my first range. And some of the units currently marketed only have 9 settings (amazingly, the Miele 30" range is one of them). Moreover, this information is hard to come by – it’s not one of the pieces of information quoted in specifications.
I LOVE induction cooking, with its fast response, broad temperature range, control at low temps, and easy clean-up. I probably wouldn’t do gas at this point even if I had the option (although if my ranges break every 5 years, maybe I will reconsider that propane tank). I will probably buy an extended warranty on major appliances over $2K at this point, though.
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@CIEE83 Don’t they pout the tank under ground? If they do only a small part will; show.
@Iglooo Oh, yes, I guess they do, someone told me that’s illegal in CT but it doesn’t seem to be. But… from what I read, you don’t get as high heat with propane as with natural gas, and it’s more expensive. Still going with induction for this round.
@CIEE83, thanks for the info. We are also redoing our kitchen, and after reading this thread , planning an induction range. ( no gas available)
You are probably right on that. Propane is if you don’t have natural gas available to you. If natural gas is available, no need to use propane. They are more pain. If I can be sure induction is reliable, I would not hesitate even a second. Unless one can install an induction cooktop away from the oven unit, it could be a repair magnet.
@Mabelsmom – if you are looking at a 30" range, I think I am reluctantly going to go with GE again. Their ranges are top-rated, and they are highly rated for reliability. However, availability of parts was a problem when my first induction range (which I loved) broke; I waited over 2 months for a crucial part before giving up. But after looking at the available options – for induction, the price is mid-range (which is not to say cheap). Burner layout is good and I believe they have a reasonable number of heat settings. There is a pricier double-oven version (Cafe), or a version that has a warming drawer. The latter comes with a temperature probe, which is a nice plus. I was on the verge of picking the LG, which is more reasonably priced and has similar features, but it also has only 9 heat levels and for ranges not sure the reliability is great – and lots of units failed after self-cleaning (though I think that would be a risk for all of them).
If you are already redoing the kitchen, you can just add some framing and paneling to your cabinetry and install a regular wall oven and a cooktop over it. Or a regular wall oven, a warming drawer, and a cooktop. I have seen this done in some very expensive new houses. That way, if just one unit goes bad, you don’t have to throw out the whole combo, and you are not limited to one particular brand (can mix and match brands to begin with).
Oh, and it looks like the GE no longer comes with a warming drawer. Sad.
@BunsenBurner – I was going to a separate cooktop and wall oven, but the cost of each unit was the same as a range.
self-cleaning<<<<<<<<<<
Yeah, just don’t do it to a brand new oven. Pretend the setting doesn’t exist.
<<<<paneling to your cabinetry and install a regular wall oven <<<<
How much insulation or modification is required with this? I am looking around my kitchen to see how this could be accommodated to install a second wall oven, I have a really crappy under counter microwave insert that looks like enough physical space in my island, but I am not sure about the structural reqs (outside of electrical). I could live without a built in microwave.
Or maybe I will buy the Samsung? Ugh, can’t decide!!! (But I have a deadline of Wednesday, so… I guess I will eventually.)
I had a Thermador self-cleaning for over 20 years. The self cleaning worked like a charm. No issues ever.
I would not buy a Samsung. Parts for Samsung appliances were already hard to locate. Without being political, if we get 4 more years of trade wars, it will be even tougher.
Never used self-cleaning feature. Enlighten me, pease. Is it just a high temp burn of junk inside? Ugh. You will be breathing the fumes one way or another. There is nothing wrong with wiping your oven once in a while and being careful about not creating drippings.
Yes, the self cleaning feature is just high heat. Although the ovens are pretty well-insulated, it’s possible that it’s too much for the induction unit electronics.
@Iglooo — the fact that you had a self-cleaning oven for over 20 years means that it was manufactured before the era of planned obsolescence (actually I think that’s too gentle a term for the current state of appliances).