6 ms·

> environment and is overall worse than induction would love to see an induction stove with a usable UI. everything I have used is designed by a person that n

> environment and is overall worse than induction would love to see an induction stove with a usable UI. everything I have used is designed by a person that never had to cook for more than 1. the automatic off during the slightest spill, and the impossibility to operate buttons with wet/greasy hands, has to be one of the biggest design mistakes in the history of engineering. my idea of a great time is to invite this engineer to cook with me a 4 course dinner for 8, where everything is timing crucial, and I get to scream at them like Gordon Ramsey the minute the stove switches off and they lost momentum with the heat but can't operate the button because "wet fingers". the problem isn't induction and consumers cooking with gas, but that we have a culture operating on "ownership and exploitation" of the environment.

caslon 5y ago
What kind of induction stove do you have? Mine just has knobs. I push down and turn them clockwise, physically, and it heats up. I push down and turn them counter-clockwise, it lessens the heat, or turns it off. It's the same as the gas stoves of my childhood; I'm not sure how it could be simpler. It even has the icons indicating which knob is for which burner. Is your stove postmodern?
- sirwhinesalot 5y ago
  Most induction stoves have touch based inputs. They're awful. I used to have one of those, now I have one with knobs. Couldn't be happier about the change.
donw 5y ago
God, this. I like induction stoves. Easier to clean, and do 90% of what I need doing in a kitchen. Not having to run gas lines is a plus, and for the other 10%, I'm probably working on a grill or using a dedicated burner anyway. But the UIs are awful. Stop turning yourself off. Yes, I do intend to cook the thing I put on you for six hours. Just fucking do it. Give me a knob. Gas stoves use knobs for good reasons. You don't need to invent new UX, just give me a motherfucking knob. A knob without complicated family issues is fine as well. My stove does not need Bluetooth or WiFi. It's a stove. I expect it to work with minor maintenance for 40+ years. Protocols are going to change a lot between here and there. I am not installing your app. Not today, not tomorrow, not ever. Baphomet will call up and tell me he got right with Jesus before I install your app. There has to be a market for people that want appliances that just... work. Addendum: there are a few induction stoves with knobs, but they are definitely the exception, rather than the rule: - https://www.bluestarcooking.com/cooking/cooktops/36-turn-induction-cooktop/ https://www.bluestarcooking.com/cooking/cooktops/36-turn-ind... - https://performwireless.com/7-best-induction-cooktops-with-knobs/ https://performwireless.com/7-best-induction-cooktops-with-k... (half of these are not full-size built-ins)
- punnerud 5y ago
  You get them with knobs: https://www.smeg.com/cookers/electric https://www.smeg.com/cookers/electric Spilling have to be a gas thing? I experience it maybe once every three months on a induction oven (what I have at home). I hated the gas oven when I studied in US, impossible to control the temperature accurately and boilover almost every time. Not even any faster.
  - StockHuman 5y ago
    Suggesting Smeg to someone concerned with quality undermines your point.
    - punnerud 5y ago
      Could not find any of the products I am used to with knobs
  - donw 5y ago
    > Spilling have to be a gas thing? If you're not spilling, you're not cooking hard enough. :) Gas does provide easier temperature regulation, as the change is (a) instantaneous; and (b) infinitely fine-grained compared to the average "levels" of an induction stove. A good gas burner also puts out a more consistent heat pattern, as opposed to the "ring of burning" that is common to most induction cooktops. But for most things, induction is good enough, and I appreciate the day-to-day versatility of "just wipe it down".
- 2muchcoffeeman 5y ago
  >There has to be a market for people that want appliances that just... work. I bet none of the commercial induction cooktops are internet of shit devices.
- r_klancer 5y ago
  I'm redoing my kitchen (in the US) with induction and ruled out anything with touch controls. I noticed that particular issue as soon as I stepped into the showroom. Thanks for letting me know about the auto-off problem. The other problem to watch out for is poor reliability due to gradual "cooking" of the circuit board -- after all, the knobs are not physically connected to the power electronics; they're just a digital input to a controller, same as for the touch controlled units. The showroom had this Beko range with knobs and no Wifi or "smart" stuff for ~half the starting price of their (so-called) "pro" ranges: https://www.yaleappliance.com/kitchen/cooking-appliances/ranges/induction/PRIR34450SS https://www.yaleappliance.com/kitchen/cooking-appliances/ran... I think I'm going with this GE ("Café") double-oven option for my small kitchen, as long as I can confirm the Wifi stuff is strictly optional and isn't in the failure path: https://www.yaleappliance.com/kitchen/cooking-appliances/ranges/induction/CHS950P2MS1#ProductDetails https://www.yaleappliance.com/kitchen/cooking-appliances/ran... Other options with knobs were from Miele, Fischer and Paykel, and (less expensively) LG. I believe Samsung also sells a range with knobs; see the photo in the article.
kergonath 5y ago
> would love to see an induction stove with a usable UI. To me, induction with physical knobs and buttons would be the best. Other than the stupid touch things, induction is just so much better than gas for almost anything.
- nullityrofl 5y ago
  My Miele induction cooktop is physical buttons/knobs and has no auto offs. Honestly, I was confused by all of the replies with complaints about induction UI's because it's the first induction cooktop I've owned and it's been a joy. I couldn't go back to gas.
  - Nition 5y ago
    Miele doesn't make any with real knobs anymore sadly. All the current models are touch controls only.
    - nullityrofl 5y ago
      I bought a HR1622 3 months ago and it's knobs for the induction elements. It's touch for the oven, I suppose. https://www.mieleusa.com/e/30-inch-range-hr-1622-3-i-clean-touch-steel-11791520-p https://www.mieleusa.com/e/30-inch-range-hr-1622-3-i-clean-t...
      - Nition 5y ago
        Yeah, that's a range with cooktop though. There are no standalone Miele cooktops being sold with real knobs.
    - deleted 5y ago
      [deleted]
    - L_226 5y ago
      Product idea; adhesive patches with physical switch/knob/slider that can be applied over touch interfaces.
jrapdx3 5y ago
I've been cooking with induction for a few years. My hardware isn't fancy. I have owned a few countertop units, a format that meets my needs. The model I own now is a robust commercial version, 1800W. Works great with pans up to ~11in diameter (bottom). UI is typical: buttons to set "heat" and "temp", plus on/off and timer. Good part is than buttons activate mechanical momentary contact switches that have a really solid "clicky" feel. Overall it's a real pleasure to use, but it has its quirks. The biggest "issue" (not really a gigantic flaw) is the ambiguous controls re: heat and temp. Nominally the heat setting controls wattage, temp supposedly sets limits on temp erature of food. It's just very inconsistent, like setting temp to 160 degrees F doesn't have much to do with actual temperature as measured with a thermometer. But I've gotten used to how it works and very rarely overcook or burn stuff. In the past I preferred gas, but that's not my first choice now.
levital 5y ago
> would love to see an induction stove with a usable UI. I bought an AEG stove last year (similar to [1], but an older model I think). Physical knobs for temperature control, no auto off on spills. Touch interface only for a few convenience features and the extra power mode, which is fine by me. I'm very happy with this stove and like cooking with it just as much as I liked gas when I had it a few years ago. [1] https://www.aeg.com/kitchen/cooking/cookers/electric-cooker/cib6641bbm/ https://www.aeg.com/kitchen/cooking/cookers/electric-cooker/...
- Scandiravian 5y ago
  That looks really nice - I might consider that one if I'm switching away from gas later this year How is it for keeping a constant, low-mid temperature? One of the issues I have with induction is that the heat is applied in bursts rather than as a constant with gas This means that when frying with some oils, induction will either heat them past their smoke point in the burst or the temperature will be too low in-between bursts
  - levital 5y ago
    Mine does it in bursts I think (it's fairly obvious when cooking rice, as the water bubbles up periodically), but I've never had a problem with that. I can say that I don't have smoke problems with olive oil, which I believe is one that shouldn't be used with high temperatures. That said, I'm probably an ok cook at best and I don't eat meat so I can't really say how it would work with that. However, I found that at least the gas range I used when I lived in the UK, wasn't really great for low temperatures either, as the flame tended to not self-sustain properly on low settings. The killer feature for me personally was actually the steambake thing, as I bake bread weekly. It's not quite as good as directly spraying water into the oven, but still works really well. Obviously independent of the induction top though.
    - Scandiravian 5y ago
      Thank you for the comprehensive answer! Olive oil has indeed been one of the problematic ones for me - to be fair, it might simply come down to my inexperience cooking with induction I think I will get some additional cast iron cookware when I make the switch. Hopefully it'll be able to retain the heat better between bursts and make the average temperature more stable :-) I appreciate that you took the time to answer my question. Hope you have a pleasant day
acdha 5y ago
I just got a modest Frigidaire. I would prefer knobs but the buttons are normal covered plastic which work fine with wet hands.
VBprogrammer 5y ago
Induction cookers must have been designed by the same person who designed the door opening and closing mechanism on Virgin train toilets. For those who haven't experienced that particular abomination, they had sliding quadrant doors and separate buttons for locking and unlocking the doors as opening and closing the door. Originally the colour of the lights around the buttons was the only clue to the state of the lock (I think these have been redesigned). This resulted in the unintended comedy of someone sat down to do the toilet as the next person came along, pressed the door open button and slowly unveiled the person doing their business to the whole carriage of people. Inevitably resulting in a mashing of buttons from both sides trying to get the door to close again.

caslon 5y ago

What kind of induction stove do you have? Mine just has knobs. I push down and turn them clockwise, physically, and it heats up. I push down and turn them counter-clockwise, it lessens the heat, or turns it off. It's the same as the gas stoves of my childhood; I'm not sure how it could be simpler. It even has the icons indicating which knob is for which burner. Is your stove postmodern?

sirwhinesalot 5y ago
Most induction stoves have touch based inputs. They're awful. I used to have one of those, now I have one with knobs. Couldn't be happier about the change.

donw 5y ago

God, this. I like induction stoves. Easier to clean, and do 90% of what I need doing in a kitchen. Not having to run gas lines is a plus, and for the other 10%, I'm probably working on a grill or using a dedicated burner anyway. But the UIs are awful. Stop turning yourself off. Yes, I do intend to cook the thing I put on you for six hours. Just fucking do it. Give me a knob. Gas stoves use knobs for good reasons. You don't need to invent new UX, just give me a motherfucking knob. A knob without complicated family issues is fine as well. My stove does not need Bluetooth or WiFi. It's a stove. I expect it to work with minor maintenance for 40+ years. Protocols are going to change a lot between here and there. I am not installing your app. Not today, not tomorrow, not ever. Baphomet will call up and tell me he got right with Jesus before I install your app. There has to be a market for people that want appliances that just... work. Addendum: there are a few induction stoves with knobs, but they are definitely the exception, rather than the rule: - https://www.bluestarcooking.com/cooking/cooktops/36-turn-induction-cooktop/ https://www.bluestarcooking.com/cooking/cooktops/36-turn-ind... - https://performwireless.com/7-best-induction-cooktops-with-knobs/ https://performwireless.com/7-best-induction-cooktops-with-k... (half of these are not full-size built-ins)

punnerud 5y ago
You get them with knobs: https://www.smeg.com/cookers/electric https://www.smeg.com/cookers/electric Spilling have to be a gas thing? I experience it maybe once every three months on a induction oven (what I have at home). I hated the gas oven when I studied in US, impossible to control the temperature accurately and boilover almost every time. Not even any faster.
- StockHuman 5y ago
  Suggesting Smeg to someone concerned with quality undermines your point.
  - punnerud 5y ago
    Could not find any of the products I am used to with knobs
- donw 5y ago
  > Spilling have to be a gas thing? If you're not spilling, you're not cooking hard enough. :) Gas does provide easier temperature regulation, as the change is (a) instantaneous; and (b) infinitely fine-grained compared to the average "levels" of an induction stove. A good gas burner also puts out a more consistent heat pattern, as opposed to the "ring of burning" that is common to most induction cooktops. But for most things, induction is good enough, and I appreciate the day-to-day versatility of "just wipe it down".
2muchcoffeeman 5y ago
>There has to be a market for people that want appliances that just... work. I bet none of the commercial induction cooktops are internet of shit devices.
r_klancer 5y ago
I'm redoing my kitchen (in the US) with induction and ruled out anything with touch controls. I noticed that particular issue as soon as I stepped into the showroom. Thanks for letting me know about the auto-off problem. The other problem to watch out for is poor reliability due to gradual "cooking" of the circuit board -- after all, the knobs are not physically connected to the power electronics; they're just a digital input to a controller, same as for the touch controlled units. The showroom had this Beko range with knobs and no Wifi or "smart" stuff for ~half the starting price of their (so-called) "pro" ranges: https://www.yaleappliance.com/kitchen/cooking-appliances/ranges/induction/PRIR34450SS https://www.yaleappliance.com/kitchen/cooking-appliances/ran... I think I'm going with this GE ("Café") double-oven option for my small kitchen, as long as I can confirm the Wifi stuff is strictly optional and isn't in the failure path: https://www.yaleappliance.com/kitchen/cooking-appliances/ranges/induction/CHS950P2MS1#ProductDetails https://www.yaleappliance.com/kitchen/cooking-appliances/ran... Other options with knobs were from Miele, Fischer and Paykel, and (less expensively) LG. I believe Samsung also sells a range with knobs; see the photo in the article.

kergonath 5y ago

> would love to see an induction stove with a usable UI. To me, induction with physical knobs and buttons would be the best. Other than the stupid touch things, induction is just so much better than gas for almost anything.

nullityrofl 5y ago
My Miele induction cooktop is physical buttons/knobs and has no auto offs. Honestly, I was confused by all of the replies with complaints about induction UI's because it's the first induction cooktop I've owned and it's been a joy. I couldn't go back to gas.
- Nition 5y ago
  Miele doesn't make any with real knobs anymore sadly. All the current models are touch controls only.
  - nullityrofl 5y ago
    I bought a HR1622 3 months ago and it's knobs for the induction elements. It's touch for the oven, I suppose. https://www.mieleusa.com/e/30-inch-range-hr-1622-3-i-clean-touch-steel-11791520-p https://www.mieleusa.com/e/30-inch-range-hr-1622-3-i-clean-t...
    - Nition 5y ago
      Yeah, that's a range with cooktop though. There are no standalone Miele cooktops being sold with real knobs.
  - deleted 5y ago
    [deleted]
  - L_226 5y ago
    Product idea; adhesive patches with physical switch/knob/slider that can be applied over touch interfaces.

jrapdx3 5y ago

I've been cooking with induction for a few years. My hardware isn't fancy. I have owned a few countertop units, a format that meets my needs. The model I own now is a robust commercial version, 1800W. Works great with pans up to ~11in diameter (bottom). UI is typical: buttons to set "heat" and "temp", plus on/off and timer. Good part is than buttons activate mechanical momentary contact switches that have a really solid "clicky" feel. Overall it's a real pleasure to use, but it has its quirks. The biggest "issue" (not really a gigantic flaw) is the ambiguous controls re: heat and temp. Nominally the heat setting controls wattage, temp supposedly sets limits on temp erature of food. It's just very inconsistent, like setting temp to 160 degrees F doesn't have much to do with actual temperature as measured with a thermometer. But I've gotten used to how it works and very rarely overcook or burn stuff. In the past I preferred gas, but that's not my first choice now.

levital 5y ago

> would love to see an induction stove with a usable UI. I bought an AEG stove last year (similar to [1], but an older model I think). Physical knobs for temperature control, no auto off on spills. Touch interface only for a few convenience features and the extra power mode, which is fine by me. I'm very happy with this stove and like cooking with it just as much as I liked gas when I had it a few years ago. [1] https://www.aeg.com/kitchen/cooking/cookers/electric-cooker/cib6641bbm/ https://www.aeg.com/kitchen/cooking/cookers/electric-cooker/...

Scandiravian 5y ago
That looks really nice - I might consider that one if I'm switching away from gas later this year How is it for keeping a constant, low-mid temperature? One of the issues I have with induction is that the heat is applied in bursts rather than as a constant with gas This means that when frying with some oils, induction will either heat them past their smoke point in the burst or the temperature will be too low in-between bursts
- levital 5y ago
  Mine does it in bursts I think (it's fairly obvious when cooking rice, as the water bubbles up periodically), but I've never had a problem with that. I can say that I don't have smoke problems with olive oil, which I believe is one that shouldn't be used with high temperatures. That said, I'm probably an ok cook at best and I don't eat meat so I can't really say how it would work with that. However, I found that at least the gas range I used when I lived in the UK, wasn't really great for low temperatures either, as the flame tended to not self-sustain properly on low settings. The killer feature for me personally was actually the steambake thing, as I bake bread weekly. It's not quite as good as directly spraying water into the oven, but still works really well. Obviously independent of the induction top though.
  - Scandiravian 5y ago
    Thank you for the comprehensive answer! Olive oil has indeed been one of the problematic ones for me - to be fair, it might simply come down to my inexperience cooking with induction I think I will get some additional cast iron cookware when I make the switch. Hopefully it'll be able to retain the heat better between bursts and make the average temperature more stable :-) I appreciate that you took the time to answer my question. Hope you have a pleasant day

acdha 5y ago

I just got a modest Frigidaire. I would prefer knobs but the buttons are normal covered plastic which work fine with wet hands.

VBprogrammer 5y ago

Induction cookers must have been designed by the same person who designed the door opening and closing mechanism on Virgin train toilets. For those who haven't experienced that particular abomination, they had sliding quadrant doors and separate buttons for locking and unlocking the doors as opening and closing the door. Originally the colour of the lights around the buttons was the only clue to the state of the lock (I think these have been redesigned). This resulted in the unintended comedy of someone sat down to do the toilet as the next person came along, pressed the door open button and slowly unveiled the person doing their business to the whole carriage of people. Inevitably resulting in a mashing of buttons from both sides trying to get the door to close again.