The Btu ratings of the burners on ranges and cooktops seem to have increased, and induction cooktops are becoming more popular. Does the performance of these high-output appliances justify their higher prices?
That depends on the amount and the type of cooking you do.
Our latest report on gas ranges included models with gas burners rated at 18,000 Btu/hr.: GE PGS975SEM[SS], $2,500, Electrolux EW30GF65G $2,000 and EW30GS65G $2,300; and dual-fuel Dacor Epicure ER30D, $6,000. Each brought a 6-liter pot of water to a near-boil in 15 to 16 1/2 minutes. "But less expensive gas ranges with burners rated at 15,000 or 16,000 Btu/hr. offered comparable water-boiling performance," says Tara Casaregola, a program leader in the Consumer Reports Technical division. "High heat is also useful for stir frying large quantities," notes Casaregola.
Gas ranges are now being outperformed in some areas by induction cooktops, which use electromagnetism to heat iron-based cookware while leaving the heating element itself relatively cool. High-output induction elements bring water to a boil faster and are better for certain specific cooking tasks than other electric burners. In our latest tests, the GE Profile PHP900DM [BB], $1,650, and the Thermador CIT302D[S], $1,725, brought 6 liters of water to a boil in less than 8 minutes. The Thermador's overall performance and versatility—it excelled at simmering and combines induction and electric elements—earned it a spot in our top 100 products of 2008 (available to subscribers).
A recent First Look on the Kenmore Elite 9991 range (shown) points to why induction appliances are generating a buzz. The induction cooktop on the Kenmore boiled water rapidly and did well in our low-heat test, melting chocolate on its lowest-power element without scorching and holding tomato sauce below a boil on its largest element at a lower setting.
But induction might not be for you. "If you're choosing between a high-powered induction cooktop and a gas range, you still can't beat the 'feel' of gas," says John Macchia, a senior laboratory technician in our technical division who studied at the Culinary Institute of America. "If you cook on a regular basis with gas, you'll know what I'm talking about."
Macchia is talking about the visual cue you get when cooking with gas, the ability to see the size of the flame and gauge the amount of heat being pumped out. His sentiments are shared by many participants in the induction-cooking discussion on our appliances forum, where a growing number of induction users have been sharing their experiences. Drop in and tell others about your favorite cooking appliance.
Essential information: See our updated product pages for more information on gas and electric ranges and cooktop and wall ovens.
smooth induction tops may be today's hot choices but it is impossible to cook a good fluffy omelette on any electric cooktop, induction top included as heat must be applied to the omelette pan which MUST be kept in constant movement, often tilted to distribute the eggs for the duration of the cooking and that simply cannot be done on any direct contact heat source. additionally once a flame is extinguished heat ceases ; not so with contact heat sources with standard eectric element being horrendous in this respect. I've also found that the bottom of pans and pots remain cleaner when a flame burns off minor leaks and since many proud cooks now display their beautiful and expensive cookware hanging on wall or ceiling fixtures, it is an important aesthetic consideration.
I purchased 2-portable induction units, to try out before investing a substantial amount of money when remodeling my kitchen.
While you cannot flip and do the "kitchen gymnastics" as mentioned by the omelete making person. I had no problem with my omelete. My omelete turned out as good as it does on my gas range. I am excited to have the 90% efficiency of cooking on induction paired with the absolute control that induction provides. Additionally my cooktop space will be reclaimed as needed counter top space when not preparing hot food. I am fortunate to have the high quality and albeit high cost tools in my pots and pans, that induction requires. This is an investment in tools for the kitchen just like tools in my toolbox. Clean up after cooking on both pans and the cooktop are superior to the burnt on leavings from a spillover or a miss when tossing ingredients into the pan. I love induction and will now be touting its virtues, to everyone I know.
I have a Jenn-Air cooktop that is approximately 50 years old. It is extremely noisy when the downdraft blower is on. The wiring on the burners is getting very brittle. Is there a reasonably priced replacement for this cooktop? I am retired and on a extremely tight budget and would like to remedy this situation. Are there any rebuilt units that may be available to me?
I'm getting ready for a kitchen remodel am selecting induction top because it's the green option. Solor will be installed as part of the remodel so the electicicly will be free. I would encourge others to consider the environmental option when remodeling.
To Joyce Maltman who wrote about her approximately 50 year old Jenn-Air being noisy and having brittle wiring - she asked for a reasonably priced repair solution. I think the answer is obvious: Contact Jenn-Air and tell them you will trade your 50 year old unit for a brand new one...in turn, they get to use you current one in their Advertising! I have no connection to Jenn-Air, but it just makes sense - what better testimony to the longevity of their product than one that is 50 years old and STILL working! No one could expect it to be silent and have flexible wiring after that length of time.
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