Tommy Mac Discussions › Forums › Fix-it Forum: Home Improvement & Do It Yourself Repair Forum › induction cooktops
- This topic has 20 replies, 1 voice, and was last updated 13 years, 4 months ago by Unregistered-induction fan.
July 30, 1997 at 6:58 pm #10413fritzGuest
I am considering purchase of Jenn Air induction plus radiant cooktop. It comes with two 1400 watt 7″ induction units. Does anyone have any experience with
induction units. I know they have a fast response but what about heat capacity. Will a 1400 watt
induction unit boil two quarts of water as fast as a 12000 btu gas
burner. Any other insights would be appreciated.
September 7, 1997 at 3:24 pm #76258LeslieGuest
Not sure about comparables between gas and
induction, but the speed with which the temperature
adjusts is similar. Remember though, that you have
to use pans and cookware that will work with the
magnetic energy – no glass, copper-bottom, aluminum,
etc. There are some stainless steels (few), cast
iron, and enamel on steel pans that will work. To
be sure, if a magnet sticks to the bottom it will
work. Another issue, that Jenn Aire may not have
but that my Kenmore does have, is the size of the
pan. The burners on mine do not fit the very small
size sauce pans – I guess they do not span the
points necessary to make the conduction. But I do
really like mine – it’s the best compromise for gas
I’ve come across yet!
December 30, 2002 at 2:57 am #132553T. RussellGuest
need service manual or similar info for g.e. Model jp688001 induction cooktop. or name of someone qualified to service same.
January 13, 2003 at 4:32 pm #135892James CarlGuest
I find that Sears-Roebuck & Co. personnel were willing to sell this cooktop to me in a heartbeat but , when you want to know where, how, etc. to purchase replacement repair parts for them, then the employees play stupid and pretend that they know nothing about induction cooktops at all or where to get parts or how to repair them. I paid $999.00 plus tax for my cooktop. I hate the idea of throwing this expensive piece of equipment in the junk pile!!! I love it! It cooks(heats food ) faster than a microwave oven.
What can I do? Where can I find parts, repair manuals, etc? for it?
The model # is: 564.4498511, Serial # is: 7W-9404539. Made in Japan.
September 9, 2003 at 11:37 am #181208Bob SterenbergGuest
I gave a GE cooktop with a bad coil.
I am looking for someone that no longer wants/needs/can repair their unit so that I may buy it to fix my own.
If any of you are willing to part with your GE Induction cooktop, we would be willing to purchase it.
Thank you for your time.
September 23, 2003 at 9:42 am #183231Tim KaminskiGuest
Would like any help with a diagram of this unit.The touch control panel is stuck on “lock”and will not release, I love the item and am not looking to get rid of it.Thank you for any assistance.
September 29, 2003 at 7:04 pm #184196DJGuest
Hi, I’m new to Induction cooking. Can I use my old copper bottom pots & pans on an induction system? Stainless steel aluminum clad?
How about the newer Analon pans do they heat safley on an Induction cooktop?
October 8, 2003 at 12:06 pm #185307kat silGuest
am looking to purchase an induction cooktop. have had no luck in finding one. can anyone out there direct me to one?
October 20, 2003 at 6:12 pm #186728Roy RandGuest
Does anyone know where I can purchase a JennAir induction cartridge model A130F, unused or used, but must be working? Alternatively where can I get my old one repaired?
October 27, 2003 at 9:48 am #187505Bob SterenbergGuest
I know many of you have the GE Induction cooktops with a “burner” (induction element) not working, typically the lower right, or largest “burner” being the one not functioning.
I have done some exhaustive research into this problem and have now fixed 2 units, one was a 36 inch Model No. P963, and the other a 30 inch Model No. P96? Both had the exact same problem. A voltage rectifier had gone bad, the part can be purchased from http://www.digikey.com part No. 36MB100A-ND for $7.75 each.
This part is very easily replaced, you can do it your self if feeling brave, otherwise a friend with electronics or electrical experience should be able to do it for you.
Remember this fix is for the GE Induction 30 and 36 inch cooktops, model no. P96?
Other models or brands may have a different problem.
If you have any questions please feel free to contact me at firstname.lastname@example.org
December 29, 2003 at 7:44 pm #198299Amir GirgisGuest
For all users of Kenmore and GE Induction Cooktops. If you cannot find replacement parts for your cooktops do not dispair…Diva de Provence has both a 36″ 5 burner and 30″ 4 burner cooktop available for immediate shipping.
We provide a 5 piece All-Clad cookware set with all cooktops. All-Clad is the recommended cookware of Diva Induction.
For more information call toll-free 888.852.8604.
July 14, 2004 at 5:48 pm #247178Cathy ThieleGuest
I bought my Kenmore Induction Cooktop in 1988 for about $500. I haven’t had a single problem with it to date and would certainly buy another one or take this one with me when we move. I wish Sears was still selling these.
October 12, 2005 at 4:38 pm #267444
December 26, 2006 at 10:35 pm #278157Unregistered-Newberg – ChefGuest
I can tell you that the use of gas has always been amongst the favorite to all of my friends and to myself in the professional industry. But being introduced to the induction cook top about 3 years ago, I can tell you I would easily recommend it. Being the proud father of 2 children it is nice to have a surface in my home which I can quickly prepare dinner and yet is very safe. The transfer of heat has become extraordinary in induction tops. What used to be an experimental process, has become ahead of its time and a leader in the culinary world.
In terms of speed it boils 4qts of water a lot faster than I have ever experienced gas or electric. Advantage again is the precision of cooking too. You can cool down instantly and heat back up instantly, as well as being able to get exactly the temperature you desire in seconds. It has cut down on cooking time tremendously.
The disadvantage is availability. It is hard to find a full cooktop range that is reliable for a low cost. You can go to the local appliance store and find a gas or electric range for 500 while you might have to travel to find an induction top for 800+. I find it worth the wait. In terms of pans and pots. Most pans are being made induction friendly now with exception to anodized. The availability of pans and pots that work is enormous so I wouldn’t worry about hard to find pots. However, I would recommend that you find a sturdy set of pots and pans that are stainless steel but not light. If you feel like you can throw it like a frisbee than it isnt worth it and the pan will give way. Invest in a very heavy sturdy set of pans and you may spend a lot up front but you wont have to worry about anything later on
March 10, 2007 at 9:24 am #280433Unregistered-robertrobertGuest
My chambers magnawave is down to two burners. Repairmen come out and say no parts. It is off sized (34 1/2 ” width) Has anybody replaced same and with what?
August 7, 2007 at 12:26 pm #284992bpfinkParticipant
We have several 4 single 1500 watt induction burner units and love them. They are very fast and use so much less power to do the same. We did not buy any brand that had more than one unit though as we are more flexible so we take one camping, have one at the vacation cabin and have one in the kitchen next to the Jennaire stove with normal electric elements. It is almost always the first choice for every cooking operation unless already busy.
These are all Berghoff brand units (the same often used on TV demo cooking shows) and each cost about $158. while the bigger cook stoves with them were ever so much more. The other thing that got us to switch to them was the amount of complaints we read from other buyers whenever trying to get replacement parts or service on them. I did not find much on the ‘no servicing needed’ side but maybe only the disgruntled did the writing. If one of our stove units goes we plan to just switch with another. So far, none have ever had a problem and they have been in near daily operation now about 1 1/2 yrs.
We even bought another to give to a son in TX as a present since he is so near to getting off the grid that it seemed to be a bigger step (he is a machinist so never will get fully off needing 3 phase in his shop but near nothing in the house.
Odd thing, in Europe and China and… they are very common and don’t have the negative comments like we found from USA products??? Good luck
August 11, 2007 at 6:34 am #285102bpfinkParticipant
The time to heat the water or anything in small amounts is much faster with the induction system. As the volume increases the speed difference (such as a bucket to boil lobsters in…)is less.
Reason is that the induction system only heats the pot, not the elements or cooktop and also because there is less heat lost around the pan or container. Makes for a more pleasant room in the summer also. The amount of energy used is less and is directed only into the container base itself so the water starts to receive it’s activation much quicker, and when the unit is turned off. there is much less heat left in the cooktop than for a normal electric element or even gas top grid (still super hot).Exact times and differences would depend on a set of constants used in both container types, total masses and volumes of water.
March 12, 2009 at 8:48 pm #299327Unregistered-ling6405Guest
I am using a single burner Vulcan Induction Cooktop. It is 2200W rated, even though it is more powerful than any traditional electric stove, I still wish it is higher.
o 1400W is definitely on the low side.
o Induction / radiant dual elements, so that you can use all your existing cookwares.
o dial/knob instead of push button.
o beware ventilation requirements – lots space underneath the cooktop.
o Viking VCCU105 is the only one I am considering at this point.
March 16, 2009 at 8:44 am #299392Unregistered-MCPJRGuest
I have a Diva DDP-4 induction cook top that is specified at 7,200 watts total and 64,000 BTU. Scaling these numbers, the 9″ hobs put out 3,200 W / ~ 28,000 BTU, implying that the Jennair at 1400 W should be about 12,000 BTU. As all the induced heat goes into the pot and not around the sides of the pot and out the vent, I would think the induction would be faster.
As a practical matter, the Diva at a setting of 6 out of 12 will boil water about as fast as my mother-in-law’s gas cook top, which I find very slow! By contrast, the Diva at a setting of 12 will put boil so rapidly that I find need to reduce the heat to 11 or 10 when cooking pasta.
April 19, 2010 at 10:30 am #305179Unregistered-gregorykGuest
We have had both gas and induction ranges. I prefer gas, but my wife prefers induction. Both heat quickly and evenly with better cookware. We use All-Clad. You will need to use magnetic susceptabile cookware on the induction units. All-Clad’s stainless works well; so does Chantal and iron cookware. With 7″ units, you will be limited to small and medium sized pots and pans.
July 13, 2010 at 11:51 am #306170Unregistered-induction fanGuest
THE BEST! As fast as gas but no gas leaks possible, no heat wasted, instant on, instant off. (Heats cup of water fater than MW.)
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