I know nothing about the Miele induction unit, but a thought ocurred to me re induction and cookware: one thing I did not realize is the need for utter flatness on the bottom of pots. You mentioned in another thread about using cast iron, which typically works very well on induction except if the bottom of the pan has a little ridge (less than 1/8th high) around the perimeter as do many older Wagner and Griswold pieces. This creates problems on my Viking portable induction unit and seriously degrades performance. I don't know if it's a problem with the Miele induction units (they may be powerful enough to over come the lack of full contact). But thought I'd throw this out - I was very surprised by it.

HTH

L.

liriodendron that is good to know about the cast iron. I wonder if one could get their pans ground down to flat at a shop.

I would like to think that the 11" unit is in fact 11". Else, why call it 11"?

On the 36" unit, it is in the center. Two 9" hobs left/right front. Two 6.3" units left/right rear.

And the size is the outer diameter. I don't remember offhand the inner diameter.

I posted a response last night but I don't see it posted. I am wondering where it went?

The 11" is the size of the largest pan "allowed", not the coil. The coil is within the circle. Unless there is more than one, it normally is smaller than the smallest diameter allowed. In this case, it is probably

Here's a closeup. It's the only shot I currently have that's close. I believe my middle hob can take a 12" pan.

remodelfla,

May I ask you to do me a favor?

Could you boil some water in your 12" pan and tell me the (approximate) diameter of the bubble ring you see when the water just starts boiling, before the bubbles spread out over the bottom?

I am guessing you are happy with the cooktop?

Have you tried making pancakes on it? Did they cook evenly? (That is my "ultimate test" for induction, LOL)

Also, how is searing meat? If you have seen my other thread about high BTU, that is apparently a test for sufficient power.

I am not going to ask if you have done any woking on it, but if you want to volunteer that info, I'd very appreciative. :-)

TIA!!!

OK... I'm in a rush right now so I'll answer most of your questions and leave the water bubbling for tomorrow. LOVE LOVE LOVE LOVE the cooktop. I have pancaked, seared, wok(ed), simmered, you name it, I've done it. Everything that has come out of this kitchen has been far superior then any of the cooking I've done before and I'm known to be a really good cook. DH's own words " I don't know how or why, but you've taking cooking to a whole 'nother level".

Tomorrow I'll do the water diameter test for you. Hope that's helpful!

Thank you very much, Remodelfla!

Sorry to have burdened you but I couldn't find a showroom with an operational Miele induction cooktop around here.

In fact, most of them have discontinued the brand. :-(

Looking forward to the "bubble test". :-)

I did the bubble test on my Elux induction cooktop.
I put a 10" pan on the 6" hob.
At first I saw about a 6" ring of bubbles when the boil first began, but it spread quickly to cover the rest of the pan.
I think that eveness, even with an improperly sized hob has more to do with the heat conduction properties of the pan/pot than the size of the hob. I used a Clad Pan, Steel, aluminum and copper and due to the copper the heat spread evenly, pretty quickly. (Emeril-ware).

Gary

Thank you, Gary!

The thing is, while the liquid bubbles spread pretty quickly, it is not the same when pan-grilling or making pancakes, for example. If the ring is too small, it takes longer for the heat to get to the edges, resulting in burning the food.

Having more coils helps b/c you are not heating just one place (one of the reasons Gag/Thermador have come with all-surface induction, I think). And so does having larger coils for larger pans.

I tried (induction-compatible) All-Clad d5 skillets on two portable units as well as on Wolf cooktop and was not happy with the results, though my AC pots worked just fine as they had smaller bottoms and some liquid inside. Cast iron pans did not perform too well either.

My Demeyere pas works nicely, but I want to have an induction unit with the right size burner - in addition to the right cookware.

I cannot put a 36" cooktop w/0 re-configuring the kitchen, so I am going to use some combination of 12" or 15" modules, that only have one or two burners. That is why I am asking all those questions.

Thanks again!

Gaggenau and Thermador will be releasing 30 & 36" units in July which address this. With 48 micro induction zones different size and shaped pans including small ones can be used.

Here is a link that might be useful: Gaggenau CX 480

Are you sure about the 30"?

I called both Thermador and Gaggenau three times and they said they had no plans on making a 30" model.

I also asked a showroom manager call her contacts (different from CS) at Thermador and they said the same thing.

I have no room for a 36" cooktop but can "squeeze in" a 30" one, if I try hard, LOL.

OK, I searched like a maniac, LOL, and called Gaggenau. CX480 is actually 31.5" and is not meant for the US market, no plans to release it here.
The rep said that importing it from Europe would void the warranty and also the unit won't work properly b/c of the electrical currect differences (60 hz vs. 50 hz).

:-(

No more Miele owners?

Remodelfla,

Are you doing OK?

BTW, could you give me the link to your finished kitchen pix? I was sure I linked it but I must not have labeled it propery as I cannot find it for the life of me.

Bump :-)