I’m with you, not a fan. Most people I know that like or are good at cooking also don’t seem to like them.

My induction does not make much noise at all and I am to flip stuff without it going off. I had the option to go with gas (which I grew up with and all i had ever known) when we renovated our kitchen a few years ago. No regrets. Even my husband likes it now. However, I think every should go with what makes them happy.

I‘ve had induction for several years and no complaints. I can’t imagine anyone wanting radiant electric over induction. Gas maybe but not radiant electric.

I have had a GE Profile for 5 years. It doesn’t make any noise at all. I love it and would never go back to gas or electric. It heats up instantly, temp changes instantly, heat stays in the pot not the kitchen and it cools down quickly. Love, love, love it and would never go back to gas or electric. Not to mention how easy it is to keep clean.

It all depends on the brand and quality of the components. A quality electric top will probably perform as well as a basic induction unit.

Lacanche does offer radiant electric in Europe (induction only in Canada), and that's what I have in my home here. I find myself using the larger electric element more often than I would have thought, either for heating up big pots with the "Boost" function, or on the other hand to have a very low heat for porridge and sauces. For some reason though, cooking meats, frying eggs, etc is always done on the gas burners :)

Prior to that we had a basic electric top that was painfully slow to heat and would go into default mode after 20 minutes or so of having 3 burners at full power.

Electric may not be quite as fast as induction generally speaking, but it doesn't necessarily mean that it's all bad either.

Patrick

There shouldn’t be noise if you have good pans, and that doesn’t necessarily mean expensive. TJMax is a good source of reasonably priced cookware that is induction compatible. I have been cooking on induction for about ten years now, and would never go back. Were the cooktops ‘live’ at the stores you went to?

I'm wondering if something got lost in translation?

Was RYMEET maybe using the term "stove top" to refer to single burner hot plates? Was she comparing portable induction cooktops (aka PICs) to radiant electric hot plates? Has RYMEET been reading complaint about cheap PICs rather than full size ranges and built-in cooktops?

Or maybe, RYMEET has been reading about some of the inexpensive, odd-branded built-in induction cooktops that turn up once in a while at the big box stores?

Built with the cheapest components and engineering to hold down costs, many of those very inexpensive induction units certainly do exhibit the faults the OP ascribed to "induction stove tops." Go up-market and you avoid those problems.

"they make a lot of noise and if you want to flip something or just lift the pan a little it turns off."

That's not been my experience in the 3 years I've had an induction stove (LG).....no noise, and it takes a full 60 seconds with no pan on the "burner" before it switches off. That's more than enough time to lift and shake the pan, strain out some excess water into my sink, or even pour the contents into another pan and put it on the "burner" instead. I don't really know where your information came from, unless it's from people who've never really had an induction stove.

The only noise comes if I use a pot with an ill-fitting lid -- sometimes at high power it shakes a little and I hear the lid rattling.

I will never choose to cook on a standard electric (radiant heat) stove again! As a matter of fact, my new cottage has a standard electric range, so I'm getting a couple of separate plug-in induction hobs so I can avoid the radiant heat electric stove as much as possible.

I've had my KitchenAid induction range for 3.25 years. Before that, I had an electric coil range. Before that, I grew up with gas and had gas ranges for 30 years. In my opinion, induction is far superior with regards to response, speed, ease of cleanup and maintenance not to mention keeping the area cool. My cooktop doesn't shut down when I lift a pot off the burner. It gives me a warning about 20-30 seconds after the pan is not near the surface but doesn't shut down for 45 seconds to a minute. If you're flipping something and momentarily remove the pan for flipping, it shouldn't be an issue at all. Buzzing and noise isn't an issue with me either.

Radiant is the worst performing cooktop choice available, imo. The response time is abysmal. You can turn a burner on with a pan in place and then begin prep. Even if you have to get product from a frig in your garage, come back and then slice to size, it will not be up to temp. And because the glass is heated to 750* anything spilled or on the pan gets baked unto the glass.The cleanup is unbelievably annoying and difficult. Induction will allow you to cook quickly and with excellent control. Radiant is more like campfire cooking.

Induction units do not make noise other than the cooling fan for the electronic components. If you hear noise it is your cookware. invest in quality cookware ad the problem will be non-existant. As mentioned above cost does not necessarily mean quality.

if your just not on board with induction, that's fine it is not necessarily everyone's cup of tea, but if you are going to use Cons to justify your dislike, be sure they are accurate. Most cook tops and ranges will not shut the hob down until after 5 minutes after a pan has been removed. While there will be no active power, simply replacing the pan will bring the power back on line exactly where you left it. I have used induction for for many years and know better than most how it operates.

I’m confused. I’ve had induction for twenty years (whirlpool/Siemens/Bosch) and it does not make any noise or turn itself off when lifting a pot/pan.

Okay everyone. Looks like I need to actually try one out. But I am worried that I won't like it. So I will wait until I can do more research or be able to try it.

oh my. I would never pick an electric cook top. ever.
someone above mentioned that people who cook don't like induction. that may be true, but they definitely don't like electric. they pick gas. if the choice is electric or induction, induction 1000%.

@anj_p I'm going to go with radiant electric, because I am afraid I cannot use certain cooking ware. I like to cook things like taiyaki. I don't want to be limited to what I can use from other countries. If everything converts to induction cooking ware then I will choose induction. I am scared of gas stoves. When I sell the house, people that buy can change it themselves.

We have an Induction Electrolux range, and I love it!!! It's as responsive as gas, cleans easily because the pot gets hot, not the element, and it works perfectly with any cast iron or stainless steel pots. If a magnet sticks to it, it works. We had a radiant electric range, and the darn thing took half an hour to heat up, and probably longer to cool down. Everything burnt to the surface. It was impossible to keep clean, and because it was so unresponsive, things burnt constantly. Just do your homework and get a good quality Induction range.

I’d argue you will see more interested buyers in seeing an induction cooktop if you sell. Simply put a magnet on the bottom of your current pans - if the magnet sticks your current cookware will be fine for induction. You are seriously going backwards to choose radiant.

I second what Kathy said.

@thinkdesignlive

Excuse me, people buy houses everyday with a stove top they don't like. I am not going to use a magnet, which annoys the hell out of me. I'd rather change it later on if it really effects the sell. I am a person about enjoying things, not making it for someone else to enjoy!

"Would you choose a induction stove top or a radiant electric stove top" The topic of this discussion. Which sounds a lot like a question. Most people on this forum have discovered after giving the technology a chance they will never go back to radiant cook top again. These people gave you their response to that question and most will choose induction over radiant. As I said earlier if you just don't like the technology that is fine as far as I am concerned. Lets not forget you authored this thread though. One thing that baffles me is, how do magnets annoy you? Simply taking a magnet to see if the pan is compatible?

Before I decided on putting an induction stove in our kitchen remodel, I bought an induction plate from Costco to try out. Do yourself a favor, RYMEE, and try that. Also, you may have pans that already work. Most of mine did and they are from IKEA. Work great! No noise. No need to spend a fortune on pans.

You don’t have to use a magnet every time. Just the one time to see if will work. A magnet that sticks to a pan just means your cookware is ready to use on induction. Boom done. I don’t think you are understanding the ease of this. The time in this thread is way more than sticking a magnet to a bottom of a pan and then knowing if your cookware will work as is.

I have gas now and my next cooktop would be induction. All of my pans are induction compatible already, except my nonstick stuff which is easily replaced. carbon steel woks and cast iron are both induction compatible. so are all of my all clad stainless. radiant is the worst choice and you're making it for the wrong reasons. but at least you're comfortable with it.

"I like to cook things like taiyaki. I don't want to be limited to what I can use from other countries."

Those are really cute - I've never heard of them before. But you are right - some specialty products may be difficult to find in a magnetic material (like iron or steel) that will work with induction. For me, that would not be enough of a reason to use radiant heat all the time, but you should do what works best for your style of cooking. But now I'm thinking I might want to make some taiyaki, LOL.

I suspect the OP is not in the US - and their appliances are likely different from what we see here. I have never heard of induction making excessive noise, or of appliance stores carrying mostly induction, so this might be a better question for a local forum?

I have a GE Profile Induction Slide in range. It is 7 years old and will cost $2000+ to repair. I love induction cooking but find reliability to be an issue. Induction electronics have very high costs for repairs.

@mariannema - I see two GE Profile induction ranges, the cheaper retailing for $2700. You sure you want to spend over 2K repairing a seven year old range?

No, I am in the process of trying to decide on a new range. Lots of decisions. Reliability and longevity: Induction vs radiant. Problem solving: 1. Whole house power surge protector to protect electronics in appliances 2. I have been using ge profile induction range as work surface when surface burners are not in use. Wondering if using electric pressure cooker and air fryer on surface of ge profile induction range stovetop (while not using

Cont. Surface burners ) could negatively affect electronics.

"mariannema: Wondering if using electric pressure cooker and air fryer on surface of ge profile induction range stovetop (while not using surface burners) could negatively affect electronics."

Highly unlikely.

Probably not. If the Ceran doesn't get hotter than it does when induction cooking, I don't see any hazard to the unit.

Surge protectors help, but even an array of them should not be expected to provide perfect protection. Some appliances/electronics use parts rated higher than peak wall voltage, but not as high as might get past a surge protector with a fast rising pulse. There are myriad ways lightening induced surges can get into wiring, so the best one can do is minimize the risk. After that, for complex power electronics not practical to connect to an uninterruptible power supply (UPS), (e.g., an induction cooktop), an extended warranty is a good idea in my opinion.

I think some of the reasons people might choose an electric radiant cooktop instead of induction are:

1) price of radiant is lower

2) some types of cookware are not compatible. I heard that Woks are harder to find that work with induction cooktops.

3) I read it's not a good idea to have an induction if you or someone that is in your home has a pace maker.

4) Some people wonder if they are carcinogenic, similar to the reasons they don't want to use microwaves.

"Lindsey Pieper: 4) Some people wonder if they are carcinogenic, similar to the reasons they don't want to use microwaves."

And those people may walk around with cell phones and/or earpods glued to their heads and their homes filled with WiFi. LOL.

I have an induction X years (smeg) after cooking with gas (Viking) for years. I use a radiant cooktop at my in laws.
My thoughts: nothing beats gas for varied pots/pans and control and professional cooking results.
Radiant is slow, unpredictable and best avoided.
Induction is acceptable BUT cheaper stove tops or some pots will vibrate which is annoying. SOME induction stovetops advertise “linking” of burners but only a few have a “smart top” which applies magnet/heat to the entire bottom of your pot (imagine my dismay cooking with a large LE creuset only to realize it heats up with the small 8” induction burner area leaving the rest cold-ish or linking the burners which kept the heat the same on two burners but did not change the shape of the energy application)
I have not used an induction smart top before. Still don’t think it would work for wok cooking as well or be as versatile but potentially could make induction tolerable. Wish I had stuck w gas. My husband thinks induction is fine and tolerable.

Got a Cafe induction a year ago and love it. No complaints, heats very quickly, efficient, most pans work just not aluminum. No problem finding 1-2 replacements for the ones I owned that didn’t work. Not a game changer I think unless you have super expensive pans I don’t think you will regret it.

Surprise! There are different qualities of induction cooktops. Same for gas. Different quality levels of cookware. Choose with some care and you can be happy with induction.

I cook with cast iron and induction ready stainless. I have a 2003 model Premire 30 inch coil stove. My only issue is it can be a challenge to clean. I also understand that induction uses less electricity. I replaced my non-induction cookware with induction ready stainless, (Tramantino, made in Brazil). Istill use my beloved cast iron and am wondering if the ceramic/glass top is compatible with my beloved cast iron. That is my concern. On modern stainless cookware, just bring a magnet and see if it sticks on the bottom. It's OK for induction.

And I'm NOT a fan of fancy computer or LED controls or clocks. Just a simple on/off switch. And of course ADA compliant front controls.

I would like to see recommendations. Simple is best. I would like a 5 burner 30 inch stove. I remember that in the 70's there were cast iron sealed burner stoves, no coils. I wonder if they were worth it. Let me know your opinions.

I frequently use cast iron on my induction stove.

>>>" i am wondering if the ceramic/glass top is compatible with my beloved cast iron "<<<

Yes, it is compatible but there are a some use pointers.

One is the obvious -- don't slam your heavy pan down onto the ceramic surface.

Second, if your "beloved cast iron" has a rough base with a heat ring cast into it, avoid the risk of scratching the ceramic cooktop surface by not sliding and shaking the pan across that surface. While Lodge and other cast iron pans with a heat ring on the base are more abrasive than enameled cast iron (like Staub, Le Crueset, etc.) and machined smooth bases like some vintage Griswold and Wagner pans, the advice here for decades has been to avoid the shake and slide on the surface with every kind of pan, not just CI.

I've been using Lodge and Le Creuset CI pans for decades on induction and have not found them any more likely to scratch the surface than any other kind of pan I use. (Personally, I find my CI pans too heavy for shaking, so I stir instead. YMMV) FWIW, the surface is the same as used on radiant electric range cooktops, and there have been dozens of posts here about using cast iron on them, as well.

The third point matters only if you have routinely been doing the gonzo "cheffy" thing of preheating your CI pans by putting them on a burner immediately cranked to max power to try to get to lead-melting temps as fast as possible for searing. A decade or so ago, several posters reported that their treasured antique or vintage Griswold or Wagner pans (which perhaps came with casting imperfections) had cracked when subjected to the stress of pre-heating at boost power on induction burners. IIRC, the conclusion was that boosted induction can transfer energy faster than the CI pans could spread it to even it out but that starting with a moderate power setting and ramping up avoided undue stress. FWIW, I've never had a problem with my 30-something y.o. Lodge CI fry pan, but found that I get much more even heating by starting the preheat at low to moderate temps or preheating in the oven before cranking to max.

JW: Haven't done any lead based plumbing lately, but thanks for the tip. [lead = plumbum in Latin.]

If you don't do leaded packings, how about pouring shot for your black powder muskets? :>)

Actually, I was just remembering some long ago poster here who inisted you couldn't get a proper Texas sear on steaks or proper wok usage unless the induction burner would heat pans to over 600°F. (IIRC, melting point of lead is ~ 620°)

I'd definitely abjure silicone pads for that case. No common oils used for wok cooking, including avocado oil, can do 600F. The steel will end up dark blue. And I wonder whether seasoning would survive.