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Sears now offers a Kenmore induction range

I have been waiting for some time for a 30" induction range to come on the market, and I am pleased to say that it has arrived, in both a "freestanding" [model #9991] and "slide-in" [model number 4500] version [the latter comes with a black spacer, so you can easily replace your existing freestanding one [with the knobs on the rear backsplash] with a slide-in version [with the knobs on the front, which I prefer].

As expected, it comes with a full-featured convection oven.

For more info on Sears.com, just search for "induction range" and you will find them.

The slide-in version at least is available in Canada as well, though it is not yet posted on the Sears.ca web site.

See also Consumer Reports for a review: http://www.consumerreports.org/cro/ap...

It ain't cheap, though: About $3000.

Enjoy!

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  1. Who actually makes the item? There must have been another manufacturer out there because Kenmore is re-branded stuff.

    http://www.appliance411.com/purchase/...

    18 Replies
    1. re: HaagenDazs

      If my memory serves me correctly, the Kenmore induction stuff is made by Electrolux.

      1. re: JK Grence the Cosmic Jester

        My Kenmore Elite induction cooktop is made by Electrolux, so it stands to reason that the range is as well. I'm looking at pics on Sears' website and the controls and graphics on the cooking surface look identical to mine.

        1. re: Buckethead

          Looks like it is made by Electrolux--I see it labeled "Electrolux Kenmore" in places, and the trim looks consistent with the Electrolux "Designer" line..

          1. re: zamorski

            There ya go! Now you just have to decide whether you want to go with Kenmore or go with the Electrolux version. Sears has sales often enough... Good luck!

            1. re: HaagenDazs

              Seems like a "meh" based on the review though it is about 1/3 the price of Diva's variant.

              1. re: wattacetti

                The tone of the review in Consumer's Report was not overly enthusiastic, agreed. Though I had trouble figuring out exactly what they were dissatisfied with. They did note that it made a little noise, though this is not uncommon with induction cooktops in general as I understand it. They note that each pair of burners shares an inverter, though this also is common and thinking about the way I cook, I don't think that it would pose a major constraint. Finally, they noted that one of the LED displays was slightly defective--this is also a fairly ubiquitous problem in electronics in general. It will be interesting to see the full review when it comes out. I wonder if there were other issues that they did not put in their "quickie" review on the web site. It is important to keep in mind that their reviewers may have different needs/expectations than your own. For me, I would take an induction cooktop any day of the week over a halogen range. The power, responsiveness, and ease of cleanup of induction is everything for me.

                Finally, I can't see that Electrolux is marketing the range under their own name, at least not in Canada. I think it is Sears or Diva for now. Personally, I am going to wait for a year or so until there is a bit more competition in the induction range market.

                1. re: zamorski

                  Hi, I'm new to this forum and induction cooking and even convection! Our range is 18 years old and is standard coil...

                  We saw the new induction range at Sears Home (Canada) last night and it is beautiful! CR is correct that the elements seem too close but I would want to try pots on them. And we usually only use 2 burners at a time. It also has a warming drawer which we envision using for bigger dinners.

                  Has anyone actually tried this range? We need a new range but are hesitant to buy this one since there is no comparison.

                  1. re: walooet

                    Not a fan of induction stovetops, but they have their adherants.

                    Pros of induction:

                    Precise control of heat
                    High output
                    Cooktop is flat so you can use for storage
                    Cooktop stays cool (except where in direct contact with pot or pan) so easy to clean
                    Energy efficient
                    They are a huge improvement from electric coil and other electric stovetops. If I was stuck with electric, I would save my pennies and dimes for an induction unit.

                    Cons of induction

                    The whole thing shuts down when you take your pan off the cooktop. This is a safety feature, but annoying if you like to saute.
                    Many types of cookware will not work -- only those made from ferrous/magnetic materials. Aluminum, visions, copper and most stainless won't work at all. Bring a magnet when shoppping -- buy only if the magnet sticks strongly.
                    Very expensive to buy -- since you will be paying at least a $2000 premium, how long will it actually be before the unit "pays you back". Yes, energy costs are going up, but cooking fuel is way behind home heating, domestic hot-water heating, laundry and lighting.
                    Very expensive to fix -- make sure there is someone in your neck of the woods that is familiar with them.
                    If you use gas now, you will have the added expense of getting an electician to run a high-capacity circuit to the stove.

                    1. re: MikeB3542

                      About the premium - it is only $900 which to me is really over 10 years and $90 a year would be worth it to us. And we happened to get a $1,000 inheritance to spend on something for us :)

                      People often mention the pots as a downside but to us that is okay as we have been happy with 25 year old Lagostina and only bought a few other pots. Good point on the 'expensive to fix'. The extended warranty is reasonable so we would pay that.

                      We can not get gas without a cabinet overhaul anyway. We will be calling the electrician for quote to up to 50amp.

                      Really appreciate your input!

                      1. re: walooet

                        That upgrade may not be necessary. I came across a note in the past few days (sorry, can't quote source) that the 50 amp requirement in the specs is actually a misprint, and only 40 amps is needed.

                        I went to Abt, my local Electrolux supplier, last winter, and they told me Electrolux gave an exclusive to Sears on that model, and it would be available from Electrolux "in a few months." Still nothing on the Electrolux website as of 5/15. I'm waiting because Sears offers only stainless, and I'd prefer black. Also, this slide in unit requires, per spec sheet, exactly a 30 inch cutout, and my current stove (10 year old Tappan, can barely read the electronic display) is in 29-5/8 (curses).

                      2. re: MikeB3542

                        Posted this on another thread but no response yet so will ask here too:

                        I am new to convection and would appreciate if someone could please explain the difference between Convection Element Watts. This Kenmore induction range has 350w convection (plus 3500 bake and 4000 broil) versus a smoothtop with 2500w convection (plus 2400 bake and 3500 broil). The 350w is 5.8 cu ft vs. the 2500w is 4.2cu ft.

                        At Sears.com I haven't found the convection element watts but they show it at Sears.ca :

                        http://www.sears.ca/gp/comparison/ref...

                        1. re: MikeB3542

                          #1 in your list of 'Cons' is inaccurate, at least for my induction cooktop, it may vary from one manufacturer to the next, or maybe only older models did this.Either way, my cooktop does shut off power to the burner when you take the pan off the heat, but it retains its heat setting, and as soon as it detects the pan again, it turns back on automatically. So you can remove the pan from the heat, toss the food around in the pan, and return it to the heat, and the cooktop automatically shuts off and then turns on again with no action required by the user.

                          1. re: MikeB3542

                            Not sure that "most stainless" will not work. Pretty much any flat-bottomed iron or stainless steel cookware will work fine.

                            You might have a problem with 3/$10 pans from the grocery store because they are not going to stay flat for long, and might not have enough mass (thickness) for the sensor to turn on. However, all my inexpensive Ikea cookware works.

                            1. re: 23skidoo

                              Actually in this country the 3/$10 pans are much more likely to work than a lot of higher end cookware. The reason being that cheaper stainless is more likely to be ferro-magnetic.

                              Ikea pans are a good bet, as are most European brands. Because induction is much more popular in Europe, almost all of those brands are induction capable.

                              1. re: 23skidoo

                                The most popular SS for cookware, 18/10 supposedly does not work. Pots that are 'induction ready' often have a layer of a different SS (18/0?) bonded to the bottom. I say supposedly, because I have a SS mixing bowl, marked 18/10 (and non magnetic) that works fine on my induction hotplate.

                                1. re: 23skidoo

                                  My All Clad definitely does not work on my induction burner.

                                  1. re: pikawicca

                                    which all clad do you have? the stainless steel all clad works, but not the copper core or master chef.

                              2. re: walooet

                                walooet, sorry for the late reply.

                                Although you say that you are looking for a "range," have you thought about buying a standard 30" wide kitchen counter cabinet, and installing in it an induction cooktop and below that a convection "wall" oven? That is what we did when our ancient 40" wide range gave up the ghost, and we found that the 40" range options in the 21st century marketplace are all basically carry-overs from about 1950.

                                In looking at non-40" range options, we decided that an 30" induction cooktop would be the horse that pulled the rest of the cart, and went from there, and we are glad that we did. We put an induction cooktop and a convection wall oven in one of these units http://canyoncreek.com/products/cabin... for a total price less than the price of a high-end integrated range (at that time, no high-end ranges were available in North America with induction cooktops).

                                If you go that route, the under-counter depth of the induction cooktop becomes an important dimension: induction cooktops vary greatly in top-to-bottom depth, ranging from the pancake-thin LG units to some of the Electrolusx units that go so deep below the surface that you could not put a wall oven beneath it in the same cabinet without building up the height of the countertop significantly (to raise the bottom of the cooktop unit above where the oven would go). However, if you are tall, putting, say, three inches' thickness of plywood on top of a cabinet to raise the height of the cooking surface can provide ancillary benefits beyond giving you clearance below.

                2. Only a few All-Clad pieces are not induction compatible. As for the buzzing, that is a function of the pans you use. If they are heavy, they do not buzz. I never had a pan buzz. I used Daniel Boulard pans from TJ Max.
                  As for the Consumer Reports article, I think people should be aware that Price is the driving issue with CR. They are geared toward the lowest common denominator. High end products are rarely given any kudos.

                  Sure an electric cooktop is cheaper. But that begs the question. There is no comparison. And therein lies the rub with CR and their opinions.

                  1 Reply
                  1. re: hamptonmeadow

                    We have cooked on induction cooktops for ten years now, and have encountered only one pot that buzzed -- if that is the word for it: the buzz is high enough pitched that it might be better characterized as a low whine. That pot behaves the same way on the LG induction cooktop that we recently purchased as a replacement as it did on the old Jenn-Air induction cooktop that the LG replaced. That pot -- a Demeyere Apollo 1.3 qt saucepan -- has a rather thick disk bottom. We have two other Demeyere pots that do not whistle, so the noise generation appears to be a function of a specific resonant frequency, not of brand or general construction.

                  2. Had ours since June 09. LED clock bit the dust

                    1. Samsung and GE offer freestanding induction ranges now too:

                      Samsung FTQ307NWGX, $1999:
                      http://www.samsung.com/us/consumer/ap...

                      GE PHB925SPSS, $2799:
                      http://products.geappliances.com/Appl...

                      1 Reply
                      1. re: 23skidoo

                        I don't know anything about Samsung appliances, but $2k for an induction cooktop WITH a convection oven is a steal.

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