I bought this oven about a year ago for the wife and I. So far we love it, especially how fast it will boil water or heat food using induction. Cleanup is so easy with no external knobs and the smooth top that doesn’t seem to get nearly as hot as our old smooth top with elements underneath. Does finger print easily but we don’t mind wiping it clean. This is our first induction range and knew that some of our pans needed to be replaced with compatible units. We don’t use the oven much though it has worked as expected. I worked at an appliance dealer (that sold units all the way up to Wolf and Viking) for about 10 years and they had quite a few incidents where customers used the self cleaning right before Thanksgiving then were in a horrible panic to find a replacement because the extra heat killed their stoves. What I heard while there so take it with a grain of salt though I personally wouldn’t try it right before an important event. Heat can be damaging to electronics and these new stoves certainly have much more than the simple units of the past.
Rick, thank you for sharing your story. Good advice about being cautious before an important cooking event. We use our oven all the time and maybe self clean once to twice a year. Very happy we went the induction route.
Shawna, great to hear you are researching your options. The cost of converting from one fuel type of cooking system to another can be considerable but for us it was worth it.
I had to add my issue with this induction stove. Mine is also 6 years old. It worked perfectly up until today. We had a pot boil over on the cook top. The element was on full power. It boiled over for a few minutes before we caught it. Maybe 12 oz of water boiled out. On top of the glass. I thought no problem. However as we used paper towels to soak it up we could hear water sizzling inside the cook top. Turns out the glass is not sealed water tight to the metal frame intermediately below the glass top. Water using surface tension leaked inside running along the underside of the glass top into the power control box. It shorted out the control box. Note we turned the stove off as soon as this happened. Yet those power wire leads that run into that power control box must be live full time. The water continued to sizzle and we could smell burned wiring. Until it went pop. Burned thru the wire at the short. The entire cook top is dead now. The controls still work just no heat. The oven still works. All 5 burners are dead. The replacement of that power control box costs $2,100. So people watch your cooking do not let anything boil over. If it does contain the spill immediately do not let it run over the edge of the glass. It will be a very expensive lesson. I would even put a towel around the edge of the cook top just as a safety measure. To stop any boil over from getting over the edge of the glass. It will save you 2,100 repair bill.
Dan, what an important story to share. I sort recall something about liquid being able to get under the panel, but never imagine it would short out the control box. Makes you wonder way they didn't install a gasket to prevent this. You got me thinking maybe there is a way to apply some silicone along the cook top to control panel and rear vent. Have to do further research to make sure it doesn't cause more problems than it solves. Will you replace with another induction and does homeowner insurance cover any of it? Thanks for sharing.
Always unplug the stove to shut it off, or use the circuit breaker. The off switch just tells the board to shut off the burners, there is always power to the board itself.
I paid $348 for my first induction cook top, it is still working. I liked it so much that I've ordered a back up unit for $299. it is 30" unit with electronic controls and 4 burners. we rarely use more than 2 burners. I have a seperate double electric oven. I use baking soda to clean the burner surfaces. One downer is the burners must be clean to cook correctly.
Mariel, great question. All the labels are either embedded or under the transparent touch panel, thus no danger of them being rubbed off. Thanks for watching.
Hello, great review, though I should watch it again to see what I missed. We just got the GE induction range a month ago and so far are having mixed feelings. With the money spent on upgrading the electrical we won’t be giving up on induction, but there are some things we’re not happy about. Would love to hear your input on these. -First of all, does all induction cookware work the same? We have various kinds of induction cookware from cast iron, stainless, and other materials with magnetic metal bottoms, and to me some work better than others. I have to further testing, but it seems some will boil water faster than others, and some get very hot in the middle and less so on perimeter. -I also agree that it’s a pain to clean the cooktop, more so than I thought it would be. I thought the cooktop is ceramic, not glass, but I’m not sure. I found that cleaning the control panel that it’s good to lock the controls otherwise you’re setting off things and sounds…..annoying. -Do all induction cooktops make the high pitch sound? And does that change depending on the cookware you use?
Thanks for watching at least twice. All cookware is not create equal most will have hot spots or take longer/less to heat up depending on the composition of metals. I have noticed thinner pans take longer to heat up. The thicker ones seem to heat up quicker and more evenly. Always lock the control panel prior to wiping down to avoid elements turning on. While the cook-top shows all the mess of cooking, they are much easier to clean than the gas range. It just the gas hid the mess longer. I would not store anything above the stove as an unintended drop could lead to destroying your stove. Yes the top is replaceable, but expensive plus the cost of installation could equal or exceed the cost of new. I use a Dutch oven which works great but am also extra careful with the lid. Starting any element kicks on the cooling fan and the magnetic field can induce sound from the cookware. I am so used to it that I had to listen for it to verify that it is there. And if you're running hood exhaust you won't hear any of that. All in all I am very happy with induction and how it keeps the kitchen cooler and can't see going back to gas or conventional electric stove.
Don't know about the GE induction ranges, but I love the Beko induction range we bought thiis year. I found most of the asian and domestic brands have sketchy reliability with their controller-inverters. Coming from a gas range earlier, this induction range is miles ahead! No stupid-smart features you don't need, built like a tank, overbuilt contoller-inverter circuitry, clean design. The brand is huge in Europe, they've been making induction stoves for a long time and have a reputation for longevity. We love it. 😊
Thanks for the overview! For the two burners that can be paired, is there any heat element between the two that would make a griddle heat evenly? Like those two straight lines- will they heat that part of a rectangular griddle? If not, and it’s just two circles, then I think that might not allow for even cooking on a griddle if only those two circles will heat up.
Lauren, the griddle pan itself with conduct the heat across the gap. I do find the center is just a bit cooler, but I use the cooler section for items that are almost cooked and need less watching. Thank you for viewing and writing.
I have this oven and I love it. I use the app all the time. Not Alexis. On the app it will tell you the temperature of the stove top burner so med will be medium. Also I can be at cvs a mile away and start pre-heating the oven. It cooks great. The range is fantastic. I am not disappointed. Also as far as grease on the cooktop, wait to the red light by the burners are all off; next spray weinens cooktop spray or vinegar and the key is the microfiber cloth. It sucks the grease up. The app also can call the service dept. give recipes, update the programs on the stove. It’s awesome!
I would be careful about pre-heating while away from home. I recall starting the oven and not realizing someone had stored some pots in there. Thank you for the vinegar tip, I will have to try that.
Christian, great question, I didn't have a choice, but I certainly would not have paid extra for Wi-Fi. The only practical benefit is the clock auto sets after a power outage.
Have you tried doing long simmers, like a 6 hour stock? I have the Duxtop portable, but it overheats after an hour or two. Just wondering if slide in induction ranges have this issue as well or if the heat management is better.
I have an induction counter top that I bought to try the technology. Mine runs two hours maximum. I suspect being counter top units they are more limited in capability for safety reasons.
@@nateo2131 I suspect it may be a safety feature of some sort. It certainly not an issue with the induction range. It has a cooling fan to prevent over heating of the electronics.
Hi! Could you clarify one aspect of your routine use? I was under the impression that pretty much every time you use the oven, you do a self clean or steam clean routine, is thst correct?
Absolutely not, I mostly bake but unless there is a spill or lots of splattering I can get by with one or two self cleaning cycles a year. Thanks for the question.
@@cfldriven good! I was told one should not abuse the self cleaning feature as the intense heat could be damaging to the oven and I was worried you might be doing it. I also use it about 2 times a year.
although it is available for use on the stove, i advise against using self clean on any modern stove. the electronics are very susceptible to extreme heat
The stove has two timers, one directly accessible from TIMER on the touch panel that is just a generic timer not controlling any devices. The second is available under OPTIONS and can be used to turn off the oven or for a delayed start of the oven.
@@cfldrivenThanks but after reading through the manual I don't see anything about a timer for the "burners". Can you confirm that we are talking about the cooktop and not the oven. I see that there are timers for the oven.
I have an earlier version of this oven and I love it! Mine has a warming drawer in the bottom which I use every single day. The controls for the eyes are not graphic like this one, but have numbers 1-H, which is ok for me. If it dies tomorrow I wouldn't hesitate to get another one!
The PHS930SL provides the warming function in the oven area instead of the bottom drawer. Less of a reach and it can hold more. The bottom drawer is strictly storage on this mode. Thank you for sharing your experience with induction range.
Good question, the control panel is made of glass. The streaks are from not buffing the surface after cleaning. When properly cleaned and buffed the surface is like a mirror until you cook and splatter all over it. Like any glass cooktop it can be scratched if you drag a rough object across it.
@@cfldriven I have a GE induction stove. I purchased a mat 21" x 35" from Amazon that covers the entire top. I just place my pot or skillet on the mat where the sensors are and start cooking. I don't have to worry about spills or scratches. Cleaning up spills is easy.
Bennet, just confirming what @bogiesan mentioned, the drawer below the oven on the PHS390SL is for storage only. A warming function is provided for in the oven compartment via the touch panel.
@@Dtownvino I seldom notice the fan is running so I paid attention to it last night. The fan comes on when an induction coil is selected. It will remain on until after the cook top cools off.
One of the biggest issues is okay, I'm interested so I buy a single induction burner. It boils water very quickly. Great. But it unevenly heats any pan or pot I stick on it. A couple eggs? burnt and raw, even on a medium setting. Terrible. I go to the local restaurant supply, "Oh you want to speak to our induction guy..." Okay. They have about 12 different models. The 'induction guy' has no clue of any difference between the units, or even which are popular and which are not, or why some are $200 and others are $400. This may only be an 'Amazon Problem' a crappy unit sold through them (No surprise with the smirking box -- gotcha again!) In that case, which models to be avoided? Or recommended models? In the meantime when I'm cooking up batches of hummingbird feeder syrup (to reduce 1:3 in the feeders) I place the induction unit over one of the burners on my gas stove. One batch is induction, one is gas. Induction is always faster. And that's all I use it for. I did sail for three months and cooked on a different small unit that was just fine. My objective is of course to get used to induction cooking and then just replace my gas stove.
Consumers Reports found the Duxtop Portable Induction Cooktop 9600LS best for single induction burner and the LG LSE4617ST, LG Studio LSIS6338F, and GE Profile PHS93XYPFS were their top rated induction ranges. I don't think you'll have an issue switching from gas to induction as they responded the same to dial settings.
My 60 year old gas stove is in daily use and works as well today as when I was a boy. It is so utterly simple to use and works so well, why in the world would I want to massively complicate my life with a inappropriately high-tech monstrosity that will become obsolete and eventually malfunction so that nobody can fix it (the eventual fate of all high tech devices)? I am a retired microprocessor applications engineer and designed many "smart" devices myself, but one thing I learned is this: there is HIGH TECHNOLOGY and there is APPROPRIATE TECHNOLOGY, and appropriate technology is way better than choosing high technology for high technology's sake. There is an important principle we need to keep in mind to keep our lives clutter free: this principle is illustrated by the acronym: KISS (Keep It Simple Silly). Keeping things simple frees our minds to better uses. As far as I'm concerned, these high-tech stoves and ovens are actually "solutions to problems that don't exist" and should be avoided. I have to admit that I invented some of those kinds of things myself and I have had to confront just how dumb some of my "brilliant inventions" were.
I appreciate you taking the time to share. In our case technology provided a solution to a hot humid kitchen when cooking with the use of induction. Yet I agree with you it doesn't need all the bells and whistles.
@@cfldriven I, an older single man, do not spend hours "slaving over a hot stove," but fix myself quick, simple meals of food I like to eat. My stove has a powered hood that adequately ventilates my kitchen. If I did spend such time and if I lived in a hot, humid climate (such as Houston, Texas) and my kitchen was inexplicably hot and humid during prolonged hours of cooking, perhaps I could appreciate induction stove technology. I don't, so I don't. Before deciding to "upgrade" perhaps one should ask themselves if they REALLY need such technology just because "its the latest thing" or "gee, isn't it kool (or cool)?"
I cooked on my grandma’s Wedgewood 6-burner, two-oven gas stove most of my life. It cooked beautifully. It also heated my kitchen and exhaled toxic fumes. When my gas range (not the Wedgewood) tried to suffocate us one Xmas Eve, I decided to go induction. You don’t need the bells and whistles. I have simple portables. When my $85 Duxtop breaks, I’ll buy another one. There’s even a wok induction burner. It does take some practice because it gets hot fast, but it’s the future.
Figures, they take a simple, reliable, technology and complicate to the point where I would even think about buying this one! Bells and whistles to keep the technicians $$$$$$$
There are a variety of stoves to suit everyone needs and pocket book. It nice to have a choice, although having a cook timer and touch panel is a nice addition. Thanks for sharing.
Our GE induction cooktop went out after 6 years of use. It could be repaired but the parts were at the cost of a new unit. A similar quality gas cooktop would last for 50 years.
@@dsheppard8492 If older than 6 years, it is unlikely a replacement motherboard would be available or anybody to do the installation. Thus it is will all high tech devices, works great for a couple of years and then is superseded and made obsolete by new models. When such a device stops working, right in the middle of something important, nobody can or will work on it, you just throw it out and buy a new one. Look at what is happening to Windows 10, "the last Microsoft Operating System you will ever need," and how Windows 11 will not run on most older PCs. I have a tower PC and a laptop PC that do everything I need a PC for, but neither can be "upgraded" to W11. Keep your old technology devices as long as you can, you can almost always find someone who can keep them working.
I have the latest model, one year old. I rather hate it. The heat characteristic is strange. The very bottom of the food gets really hot but the heat does not migrate up through food to cook evenly so you end up with a burnt bottom and raw center. Also, it's not nearly as fun as cooking on a gas range.
This sounds like it might be an issue with your cookware or too much heat. I find the thicker the better for evenly transferring heat to the food. I almost never go beyond the MED setting and have never had the issue you describe. Thanks for watching.
Worst thing one can do for the longevity of their range is use self cleaning. Don't know about the steam I've but normal self cleaning cooks your whole stove at such high temps that it is degrading the whole of it. Advice given to me by appliance repair guy.
According to Consumer Reports, there is "little evidence that running the self-clean cycle is likely to damage your oven." Remember it is designed and built to work that way. In the 4yrs of ownership we have used the self-cleaning maybe 5 times.
Unfortunately while portable induction cook tops can work with a standard 120-volt outlet, most induction ranges need a dedicated 240-volt circuit and a 40 to 50 amp circuit.
@@cfldriven That’s my point, it doesn’t need 40 to 50 amps if portable induction also does the job quite well. In fact I never even put the power over 500 watts per burner otherwise it warps pans and burns the food. The most I need is 2 burners at once but sharing 120v x 20a or 2000+ watts between whatever is turned on isn’t really limiting anything reasonable. Anything higher is really just overkill. Even 15 amps is more than enough.
Charles, gee then we wouldn't have a stove, fridge, micro, TV, washer or dryer, because when something goes wrong with any of these they have to either be repaired or replaced. What is the alternative?
Lights, electrical wiring, the sun, magnets, electronics, radio signals, display screens, and more. Not sure what you point is. Radiation is all around us everyday.
