Time for a new stove, questions/suggestions...

CamilleP · ‎03-09-2010

So, DH and I are retired now, and we have been discussing whether we ought to move to a lower-maintenance home inside city limits somewhere nearby, to get away from all the work of a well, mowing a large pasture now that all the livestock are gone, driving up a steep gravel driveway year round (or not, when it's icy or snowy), and all the other hassles of living out in the middle of a forest in the foothills of a mountain range. We've lived in our current home almost 30 years, though, and other than the outdoor maintenance, we are quite comfortable and used to it, and moving just because we might want to is bound to be difficult and horrifically inconvenient, not to mention expensive, since I'm somewhat disabled and we'd have to pay movers. So, as an alternative I've suggested to DH that we do a little renovation of our kitchen and bathroom, as it probably won't cost as much money as moving would.

In the kitchen, we currently have an older glass-topped stove that takes half a million years to boil a pot of water. I'd like a new stove, but in order to get a convection oven, I am stuck with an induction cooktop. Most of my cookware will not work and would have to be replaced. Or I can get a regular oven with a conventional "ring" burner cooktop. I'd really like a convection oven for baking, though I'm not sure I'd use it more than maybe once a month. One other option would be to replace the microwave with a convection/microwave above the stove.

So, I guess what I'm seeking is opinions from users of induction cooktops. Did you buy all new cookware? Do you love your induction cooktop, or is it just okay, and not really worth the extra cost? Thanks in advance for sharing your experience and opinions!

ThinkOutsidetheBox · ‎01-23-2011

My plans for my golden years are to definitely have an induction cooktop for one very important reason. I am likely to be alone, and my family has a history of mild dementia. Specifically, my aunt used to turn on the stove top all the time and set her papers and hot mitts she left up there on fire. Just in case I end up with that same tendency, and since my mom does the same thing from time to time, I think it will be safer for me even if I have to replace all my cookware.

libbyannE · ‎10-27-2010

I would not want to go back to an electric cooktop or range when gas is so immediately responsive. Our home had two kitchens. In one I have a pro range but in the other we have a more common dual-fuel gas range with gas burners and electric convection oven.

Lilysmom · ‎03-09-2010

I agree with @libbyannE. I have a dual fuel Bosch range and I really love it. Gas burners, electric oven, convection. Would never go back to a regular stove again. Love the gas. Love the convection. Good luck with your decision!. LM

gardenman · ‎03-09-2010

You don't have to replace all of your old cookware with an induction cooktop. There are "induction interface disks" that are induction ready disks that slip between your old cookware and the induction burner. The disk heats up and transfers that heat to your old pan in the same way your glass top stove does now. You lose some of the speed and efficiency you get with induction ready cookware, but for a relatively small price you get to keep and use your old cookware.

Fly!!! Eagles!!! Fly!!!

CamilleP · ‎03-09-2010

That is one thing I did not consider, as my DH also has some family history to factor in. Of course, if I ever actually saw him try to cook something in the kitchen, *I* would have a heart attack and die of shock, but still, induction would be somewhat safer with him in the house. Thank you for raising that topic, it was brave of you!

CamilleP · ‎03-09-2010

LibbyAnnE and Lilysmom, I would love to have a gas stove, I grew up cooking with gas and love it, but we live out in the toolies, there is no natural gas out here, or cable tv, either, we have no choice but sattelite. If we were able to install a giant propane tank we could use it for a stove, but living in the middle of forest fire country, the thought of having a giant tank of flammable/explosive gas next to the house doesn't fill me with comfort, let's just say. So I'm stuck with electric cooking, one way or another. Thanks for reading and replying to my message!

CamilleP · ‎03-09-2010

My DH mentioned these plates as well, gardenman, but I would need to use them for my entire cabinet of cookware, not just a pan or two. I only have two cast iron skillets, all the rest of my cookware is aluminum or copper over stainless steel (Revere). I don't know if the plates on induction cooktops would be much faster than a regular glass top stove. Still, I'll look into them, thank you for your reply.

gardenman · ‎03-09-2010

@CamilleP wrote:
My DH mentioned these plates as well, gardenman, but I would need to use them for my entire cabinet of cookware, not just a pan or two. I only have two cast iron skillets, all the rest of my cookware is aluminum or copper over stainless steel (Revere). I don't know if the plates on induction cooktops would be much faster than a regular glass top stove. Still, I'll look into them, thank you for your reply.

The most you need is one for every burner, not one for every pan, so it's not too bad.

Fly!!! Eagles!!! Fly!!!

peachesncream · ‎03-13-2010

We had to replace our 20 year old stove last year as the electrical wiring in the back wall of the oven surged or somehow caught fire, then ignited the oven coil and melted it. It was beyond repair.

I did a lot of looking and a lot of reading about stoves, ovens and cooktops. Most of the upscale brands and models have convection ovens. I decided I didn't want a convection oven, and it's because I do a lot of baking.

I was surprised to find that convection ovens, the home models, are not considered ideal for some kinds of baking. Cakes and cupcakes can end up uneven or slanted on the surface. The delicate batters of cakes don't hold up well to the fan blowing air around. Breads may not rise as much as expected. Food cooks faster, but this can result in baked goods being done on the outside before being fully cooked on the inside.

The convection fans take up oven space. Fans are apt to need servicing, over time. And they are noisy. If you Google pros and cons of convection ovens you will find a lot of information. The King Arthur Flour website also has information.

As much as I love baking and do it almost daily, I felt I would be unhappy trying to adjust to convection.

We ended up buying a GE electric stove with a large 5.3 cubic ft traditional oven. It has a glass cooktop with two small burners, and two big Power Boil burners that are 3,100 watts each and bring water to a boil very quickly. Glass cooktops have improved.

I'm thrilled with my new stove. It bakes like a dream. I've tested it with an oven thermometer and it's spot on when it comes to temperatures. It bakes evenly and steadily. So far, I'm very pleased.