GE Induction Range Problem
11 years ago
last modified: 11 years ago
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Induction cooker?
Comments (12)We have used Miele and Siemens, both very good quality. BUT: Make sure your electrician reviews the cable and consumer unit power rating requirements as they draw a lot of current when 3-4 rings are on; most of the problems with Induction hobbs are in the fitting not the product in our experience, Mike...See MoreAnyone got an induction hob and cook with cast iron on it?
Comments (15)Ah Carolina that's the first time I've read someone saying they miss gas! High pitched noise would annoy the hell out of me. And we will have a flush ceiling extractor (Westin stratus) which apparently works slightly better with gas. Hmmm. What make is yours? OnePlan, I know my flaws, I am lazy so would either skip the j cloth (risky) or leave it on the hob all the time to avoid getting it in and out of a drawer each time (not pretty). I was expecting replies saying it's not a problem! Maybe gas is best for us after all. Just feels a bit... unmodern??...See MoreLacanche ranges
Comments (2)Hello Huw I have had a Citeaux with both gas and induction rings and gas and electric ovens for three years and love everything about it. As an overall concept, Lacanche ranges are probably best for people who don't want bells and whistles and just want to cook. Lacanches are actually really basic: they heat up. They don't have programs, clocks, fancy settings, steam functions etc. They are not self-cleaning. There is no temperature gauge for the gas oven just gas marks but (since 2016) the ovens do have internal lights as standard (!). If you want the features that many (most?) modern ovens have, then they are probably not the right choice for you. The Lacanche ranges are like powerful beasts. You can feel the solidity when you open and close the oven doors, lift the racks for the gas burners. It is all so heavy duty. The well-insulated ovens reach serious temperatures (240C for the electric, 260C for the gas); they are both bottom-heat only. The electric oven has a fan setting as well. The electric oven takes about 30 mins to reach the highest temperature, the bigger gas oven more like 40. They both retain residual heat well once switched off. The gas burners are powerful and really give that caveperson open-fire thrill when wok stir-frying, the induction is very powerful, extremely responsive and regulateable (is that a word?). For most everyday cooking, I use the gas burners with two key exceptions: -- bringing eg pasta water to the boil: the induction gets five litres roiling away in no time. Even the powerful gas burner cannot compete; I've tried them side by side. -- really slow simmering where a bubble breaks the surface every 30 secs or so. It's a joy to leave stews blupping away for 2 or 3 hours on the lowest setting, it just holds the temperature. The induction burners do feature some simple 'programs': -- a booster setting of extra power for 10 mins and then reverts to the highest setting (9) -- I use this all the time to bring water to the boil -- ten minutes on highest setting (9) and then revert to a previously indicated setting, eg 2 or 5 or whatever (very useful) -- holding the pan at one of two set temperatures, 40C or 70C (which I almost never use). So I do agree with Minipie above that the gas rings, even on low settings, are a bit too powerful for really slow simmering but I can use induction rings for that. I haven't had the problem with the gas burners or oven taking long to light. I spent a LOT of time reading feedback before taking the decidely expensive plunge, but have never regretted it. I realise sceptics may say, but it's just an oven, as long as it heats up, what can the difference be. I sort of understand where they're coming from but once you cook on such a beast, wow. There is a difference, both using it and the taste of your food. The bottom line, I suspect, is that if you enjoy the mechanics of cooking, you're likely to appreciate the Lacanche. Here endeth the lesson... apologies for the wall of text, I hope some of it has addressed the points you were looking for....See MoreConvince me not to get a range!
Comments (23)@sarh123 I went for 90cm Dolcevita range from Lofra, an Italian brand relatively unknown here in the UK. A Lacanche was on my wish list for the longest time until I came across Lofra and their Dolcevita range. It was love at first sight but I scrutinised carefully the features and functions. I went for induction and I am so glad I did. It's seriously powerful, a breeze to use and keep clean. Equally, as I am not getting any younger I gave the oven a lot of thought and the two telescopic shelves convinced me that they will make life so much easier when basting food or taking things in and out. It's early days but we already had some lamb on the rotisserie which was just yummy, I cooked a ham low n slow, baked some potatoes and its performing well. The easy to clean shiny thick enamel interior means I can give it a quick wipe after use and never have a build up. And I just love the way it looks *heart eyes*...See More- 5 years ago
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