So, not induction at all.
I hope OP enjoys their new cookware, even if it’s not strictly required for the new cooktop, and that it wasn’t financially stressful.
Now that we know it’s just glass-top and not induction, this can be addressed. I have a glass-top stove and it’s very quick to heat up, but it’s slow to cool down, which may or may not be a disadvantage or might even be a plus, depending on your specific needs at any given time. If I’m cooking rice, for instance, after the requisite boil time I just turn off the heat and let it sit. The residual heat keeps it warm if other things aren’t ready yet. But if I’m making hard-boiled eggs, where timing is critical, I take the pot completely off the burner at the appropriate time and set it aside.
The glass top is fairly easy to keep clean but spills can burn and become tougher to remove. Never use a tough abrasive as it can scratch the top. There are special glass top cleaning sponges with gentle scrubbing pads of different grades on each side. If necessary, you can use that in combination with something like Vim Cream cleaner, which contains mildly abrasive calcium carbonate micro-particles.
Yeah, I have one with a 12"/9" and 9"/6" in front. The big one is handy for my 7.25 qt Dutch oven or my 11" sautee pan. Otherwise I am usually using the 9" inner ring.
I went from old coil electric to a new decent-quality electric glass-top, deciding against induction because of cost and a minor form factor issue (gas was not an option). Verdict - it cooks exactly like a coil electric. Most of the things you disliked about it, you will still dislike (I do). However…
a.) Vastly easier to clean. That’s worth it right there.
b.) Mine at least is more level, I never could get a couple of those old coils (it was very old) to not tilt very slightly. Nothing worse than trying to mitigate cooking oil migrating to one side of a pan.
c.) Mine has a convection function, which is really quite nice for roasting things. You just have to get used to it/adjust to avoid overcooking. My old oven also just sucked (uneven and inaccurate), so for me the upgrade to new was an improvement in of itself.
It’s absolutely an upgrade, just not a huge one. Downside is that they are a little more fragile. Beware of scratching or chipping the top - that glass is very tough, but dragging a heavy cast iron pan across the surface isn’t wise. Always lift to move things.
They’re also more complicated, so a repair is often a little bigger job than just swapping out a burnt coil. But that’s modern electronics for you - no getting around greater complexity.
I would love an induction stove top, as cleaning the top of a gas range is getting tougher as I get older. But don’t you have to rewire the kitchen before you can install an induction top range?
If you don’t have a 240v outlet available, yes. Didn’t come up for me, because my place never had a gas hookup. If you already have an electric stove then they should be pretty much plug and play.
ETA: Though I think there are small induction cook tops that can use a standard 120v. Just not full-size units.
This link is to NYT’s Wirecutter, where they discuss a $7000 induction cooktop that can get oil smoking in less than two seconds. The interesting part is that this new breed of cooktops use a battery, based on electric vehicles, that allow the cooktop to be run a on a 120-V circuit.
(Not sure if the link is open to all, but I didn’t see a way to get a gift link.)
The link is open to all, thanks. But it will be a cold day in hell before I spend USD $7,000 on a freaking stove, especially one that won’t work with non-ferromagnetic cookware.
Ah, that went over my head, never seen it. I only knew the “it goes to eleven” quote, that I use for the brightest setting on my aquarium lights.
You likely already know this but you may need to replace some of your cookware - anything aluminum simply won’t work.
We had already transitioned most of our cookware to steel / iron, but we did have to replace a couple of things.
It really heats things up FAST. And low is quite low - less risk of scorching things.
We had an old fashioned ceramic coil cooktop before it finally died - the sort it’s almost impossible to find any more. I had longed for my gas range (from the previous house) for years. I do not miss it any more.
I bet you missed the part about the OP not actually having an induction range.
It’s worth taking a peek at the wall behind, a lot of homes are wired for a 240 vac range, even when gas is installed.
I have a bit of advice that is relevant to the OP’s kitchen set-up, setting aside the “is it really induction or not?” which has apparently been resolved with “no, it isn’t.”
Anyway - your microwave is above the stove. I know from experience that this is not an ideal set-up, because heavy things like glass and ceramic typically go in the microwave. Make sure you don’t drop such an item on its way in or out of the microwave, as a good “thunk” from a hard, heavy object will break the glass top on the stove, and it is expensive to replace.
You could ask me how I know this, but I believe we all know the answer to that.
I did indeed - hadn’t read the entire thread.
Bummer!
Not that the induction range with battery storage would help the OP but it’s an interesting idea that might be just what some people need, such as someone who doesn’t have enough electrical capacity for a 240V range circuit.
The kind of person who can spring for a $7000 cooktop can add as much electrical service to their residence as they need. And probably for less money.
Slight hijack, but really? Kenmore? I had no idea that brand was still around (at least as of a year ago). Did you get it at one of the few remaining Sears stores, or did Sears sell off that brand? I know they sold off their Craftsman tool line years ago, so it wouldn’t surprise me if they sold off the Kenmore appliance line as well.
Sears sold it long ago. Now sold by Home Depot, Lowes, and appliance stores throughtout the land. See Kenmore (brand) - Wikipedia for lots more. The products are made by several manufacturers.
I always preheat water I need to boil in the microwave.
Why is that? I would think that would be less efficient and more time consuming.
PLUS. It doesn’t heat up the house as much.