I have called into a Wolf a few times this week with questions as we are considering the same thing. A real person answers the phone and they have been very helpful. My concern is the closeness of the hobs for actually fitting 4 pans together like that. Have I ever cooked with 5 pans at one time? No. Worried about that limitation. Have you used it?? I was wondering about the user interface. Our showroom was not set up to be live. I love the look of it. Seems very well made.

I have this cooktop, and I love it. The large burner works well on just about any pan size you are likely to have in a home kitchen. We have a 15" skillet that works great. The other 4 burners are spaced pretty well. You aren't going to use 5 giant pans at once. But you can fit 4 saucepans on the 4 smaller burners. Or a large skillet on the right, large stockpot on the left, and 3 small-to-medium pans on the other 3 burners.

There are 2 drawbacks. One is that it doesn't have true bridging. A skillet placed across 2 burners will have a cooler spot in the middle. The other drawback is the touch controls. I wish that a large saute pan on the largest burner sat closer to the front of the cooktop, and that I didn't have to worry about a hot pan sliding over the controls. But cooktop touch controls are an issue with any induction cooktop. I think the Wolf model does a pretty good job of working around the controls to optimize the hob layout.

@mcarroll16- That's good information. Do you feel like you can actually cook with a large saute pan on the left side with the bridging in effect or is it a bust? I brought my pans in and it seemed so tight, but I thought that might be a benefit if using the bridge function. How is the scratch resistance? It feels like it's built to withstand a lot. Feels sturdier than some other brands I looked at.

@Michelle- After thinking about your question, I think the hobs are the actual size of the circles because when I spoke to Wolf earlier this week, I specifically asked about that. I wanted to know if the bridging would heat the empty spaces in between the burners, and he said they do not, but the residual heat from the pan distributes a little more heat to the edges. Do you find that to be true, MCarrol16?

Yes and no. I frequently use a carbon steel skillet across two bridged burners. The heat does spread to the middle area, but it's a definite cooler spot. I was hoping to use all 4 small burners, bridged, for our large skillet. That really doesn't work well, because the cool spot ends up being the middle of the pan, where you really want the hottest part to be. But the same skillet on the large burner does work, even though it's larger than the actual burner, because the heat variation is even. That is, the center third is all the same temperature, the entire edge "ring" is all the same temperature. Hope that makes sense, I'm not finding the best vocabulary for this.

Thanks! Such a classic look, too. I don’t think it could ever go out of style.

https://youtu.be/vY3yNn0AHjQ

https://youtu.be/_CrI33N-Sjg

Two really good videos on You Tube by Helen Rennie on induction cooking.

Thanks so much for your input! Great info! The issues you are having with cold spots in skillets with bottoms larger than 8 or 9" is precisely what I am concerned about so you may have answered my question. I really, really want to switch to the induction because cleaning a gas range top is no fun, but if I cannot use the size pans I routinely use I know I will ultimately be unhappy.

I also contacted Samantha @ Wolf SZ customer service about the induction cooktop. She was able to send me a schematic of the actual hobs (pictured below) under the glass, but I have been unable to pin down what the actual dimension of the hobs are. I have another e-mail in to them to see if they can tell me that. I will update this thread if I get an answer.

@mcarroll16 What is the base size on your large 15" skillet? Do you find you get edge to edge browning on something like chicken thighs?

Also, do you notice any of the weird noises some people report with induction? How is the fan noise?

If you had to make the choice again would you choose the induction over gas? Thanks so much!

We have been extremely happy with the Wolf 36” induction cooktop. There have been no issues- no noises at all and very easy to clean. Cooking has been a breeze.

Thanks @mark1993 The "very easy to clean" is my love language so I'm happy to hear that.

Mark1993- wow! That looks beautiful. You just put to rest any second thoughts I had about the order I placed last week. Love the look!

When I was looking 36 induction cooktops to replace a Bertazzoni combo unit, I looked at both the Wolf 36" and the Miele 36" induction. I got the Wolf because it fit the "hole" best, it was less expensive, I liked the "look" of it (no marks on the top like the Miele), and we believed service/warrantly would work out better -- and, we've been very happy with it -- not a single problem, cleans beautifully, etc. One thing the Miele has that the Wolf does not, is individual hob timers and auto shut-off. At the time, I did not think I'd miss/use that feature, but if purchasing again, I might give the Miele a closer look; might be nice to be able to set the rice/sauce/soup, etc. to cook and have it shut off automatically.

I am also considering the Wolf Contemporary induction cooktop.

Has anyone had it installed flush with a quartz counter? do you find there is heat transfer to the Quartz?

I see mention about pots sliding..is this a real problem? I have had glass top electric before and never had this issue, not sure if this particular to induction glass if differnent.

Althought I am not concerned about fan noise, I do have All Clad pots, and wonder if everone with those has had the humming sound I have seen described when the pots are a decent match size wise to the burner…and also if only on very high heat. thx!

I can answer part of that. I've got the Wolf transitional, not installed flush. No, pans don't really slide around differently than any other glass cooktop. Yes, All Clad pans hum. My two All Clad stockpots are my noisiest pots. But it is just on high, and it's usually when there's a lid on, or a metal spoon in the pot. I can always reduce or eliminate it by dialing down the heat one notch, or removing the lid, etc.

I've got the 36" Wolf Induction range and I' also very happy with. In my previous house I had installed the 48" Wolf Dual Fuel range and I don't miss it at all. So much easier to clean the induction top. I also have a Miele CSO XXL and that is the oven I use most of the time, unless I have a party and need the big oven.

mcarroll16, my friend just got a new Thermador induction cooktop to replace her old Thermador induction cooktop. She says her All Clad pans hum/buzz on high heat too.

" I have had glass top electric before and never had this issue, not sure if this particular to induction glass if differnent. "

susanrhill, if you used an old glass cooktop successfully, then you won't have any problems with the Wolf glass (Schott Ceran glass, actually). The glass is the same, it's the mechanics underneath the glass that are different. Don't worry about sliding pots or scratching. I cook with old cast iron most of the time; no scratches after 20 months of daily use. Surely your All Clad pans are smoother & gentler on glass than my cast iron.

" I am seriously considering the Wolf Induction 36" cooktop CIT36YB..."

That is a Thermador, not Wolf model number.

Wolf sent me this about the 36" induction range: "The induction elements are circular and are measured at their diameter. The element sizes for the IR3650/S/T are 10-1/2", and 8" for the remaining four." Here is the parts manual for the 36" induction range. I think the above quote is slightly incorrect as it appears the smaller elements are slightly more square-shaped. Note that the part numbers for the induction elements on the new 36" range are identical to the part numbers for the elements on the 36" cooktop, even though they are arranged differently.

I myself am currently considering the 36" wolf induction range. But I'm worried about how the design of this range has the cooktop shifted so far to the back wall. The beginning of the front burner sits over 8" from the front of the bullnose. That's really far. For the wolf cooktop centered on the countertop this number would be 4".

Interesting about All Clad cookware humming. Any recommendations for other brands to use on induction cooktops?

I tested out another brand (cafe) in the showroom and brought my Le Creuset Dutch oven. No sounds whatsoever. I did notice popping with the sample pan they had, which seemed to be some kind of stainless type of saucepan.

@Mstein009 I think the noise factor is much less about brand than about pan construction. Pans made from one layer of solid metal (cast iron, carbon steel) are silent. Pans that have a sandwich disk bottom might make a little noise on high heat. Pans that use layered construction for the bottoms and sides are the loudest.

My pots that have the bottom disc sandwiches only are the noisiest, not that they're noisy much at all. My Tramontina tri ply, which are layered on the sides as well, are quieter. Both only make noise at the start of heat up, are dependent on how much food is in the pan, and are drowned out by bubbling, sizzling, or especially the overhead vent. The Tramontina is only noticeable when on high heat settings. Its hum is so soft and low it's almost soothing :)

You have to take all these noise reports with a grain of salt. It depends on how tolerant you are to noise, and all the variables I mentioned above. My friend who told me her All Clad D3 made noise with her new Thermador cooktop certainly isn't trading in her D3 for something else. The noise is no big deal for her & she loves the D3 + induction. I almost don't notice any noise at all anymore, not worth making the effort to listen for it.

Most induction cooktops have the ability to "gang up" two hobs for larger pans/pots or griddles.

From their web site:

• The Bridge function joins two induction zones into one large area, enabling use of an induction-capable griddle, open roaster, or fish poacher

I have a GE induction top range and use either my old Dutch oven or new All Clad D5 pots & pans. I really only notice some mild humming when using the highest setting, which is not bothersome. I appreciate other’s analysis of pot/pan construction as I had never thought of that being a potential factor having had induction for only about a year. Thanks for the info.