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Sep 22, 2012 07:54 PM

Electrolux induction range vs. GE Induction range

Husband and I are looking at 30" induction ranges - specifically Electrolux EW30IS65JS and GE Profile PHS925STSS. We were strongly leaning toward the Electrolux until we read the online reviews, which are horrible. There aren't many reviews of the GE Profile - those we found are positive but were written by people who just got the thing (I would expect that it would work well in the first month). Anyone have longer term experience with the GE? Any comments on the Electrolux? Thanks.

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  1. Here is a link where you may be able to find some answers:

    Good luck.

    1. Don't know if you're still looking, but I own that GE and am thoroughly in love with it. I'd be happy to answer any questions you may have about it.

      I posted info and photos as saltimbocca in one of the gardenweb threads dcrb linked to:

      13 Replies
      1. re: BobB

        How would you rate the performance of the broiler on your GE?

        1. re: pikawicca

          It works well - it has broad coverage (three looped heating elements) that provide nice even browning.

          I should note that I have had one problem with it - the oven temperature sensor went haywire after about a year, so when the display would read, say, 350°, it was actually less than 250°. But GE repaired it under warranty and it's been fine since then.

          1. re: BobB

            Thanks for the quick response!

        2. re: BobB

          Do you have the slide in or free standing GE induction range? Would you still recommend it? I will probably have to buy this without seeing it in person since stores around me do not have one on display and any cons or pros or helpful info would be very helpful. Thank you.

          1. re: Debbie234

            Hi Debbie,

            I have the GE slide-in. I've only had it for six months, so don't have the experience some users do. But I have owned other ranges, both slide-in and freestanding, and these are my observations.

            I've had only bad experiences with freestanding ranges. The rear panel seems to always, at some point, interfere with my cooking. Any tall pots (3qt or larger saucepan or stockpot) must be cheated forward on the hob to avoid having it touch the plastic of the control panel. Additionally, I find reaching over pots to use the controls on the panel is inherently dangerous. I have burned my arm on a pot rim while doing this.

            There are, quite simply, no drawbacks, only advantages, to a slide-in range, IME.

            I like my induction range quite a bit. I don't find it particularly easier to clean than most gas ranges, it's just different. Glass top ranges have their own challenges, namely streaking. I think it's about equal to many gas ranges in cleaning effort. Others disagree. The only other drawback is the limitation on cookware.

            On the pro side, it heats faster than gas, and is about the same when adjusting temps up and down. It keeps my kitchen cooler than either gas or electric would, no question.

            Bottom line - induction is leagues beyond radiant or electric coils, and very similar to gas. Having no access to gas and living in Florida (it's hot here a lot of the year) made induction a no-brainer. The slide-in is what sold me on GE. Like you, I had to buy it blindly. I've had no regrets.

            1. re: DuffyH

              Thank you for the detailed reply. Good comparison for slide in vs. freestanding. Points I would not have thought of until I purchased. I presently have a cooktop with cast iron burners wich take forever to heat up and forever to cool down. I have never had a freestanding. Does the range stick out much? Is the steam clean a good feature to have?

              1. re: Debbie234

                Hi Debbie,

                The front panel of my range sticks out 2 ¼" from the counters. The handles add a little more, but don't usually count, yeah?

                OMG, I had a Jenn-air plug-in once that had CI burners like yours. To this day I have no memory of cooking on it. Did we eat out that much? Maybe.

                I haven't cleaned my oven yet so can't tell you about steam cleaning.

                1. re: DuffyH

                  Thank you. Since it does stick out and I did forget the handles, I have to move my dishwasher. My cooktop is a jenn-air. The only good thing about it is that it is indestructible. It will be such a pleasure to cook on the new range. So glad I found this site and am getting these answers.

            2. re: Debbie234

              I also have the slide-in. Had it about 2-1/2 years now and am still in love with it. I did have to have a couple of things fixed on it, though: the largest hob would occasionally jump to its highest setting all by itself. I found out this was a known bug in the early versions (I was one of the earliest purchasers), but I had no problem getting it repaired under warranty. Also, the oven temperature sensor needed to be replaced (it was also defective from the get-go), but again, easy warranty work. Now it's stable and works great.

              I also find cleaning it a breeze, I mostly just spray it with a good splash of Windex, which not only cleans it easily but also leaves it streak-free.

              1. re: BobB

                Thank you. I appreciate the reply. Also, what do you think of the steam clean feature and does it stick out far from the kitchen cabinets. Any other pointers would be appreciated. Bosch has come out with a slide in and I am considering it as well as a Kenmore but I like the features of the GE. Any thoughts?

                1. re: Debbie234

                  Hi Debbie,

                  The Kenmore cooktop is essentially identical to the GE, so consider all the oven features to help determine which of those two suits you better.

                  The Bosch is a little different, moving the largest hob back and to the center a little, with the smallest hob brought all the way forward. The left-hand burners are the same. My least-used hob is the small one, so I prefer to have it in the back. OTOH, the small hob may only be used for sauces that need frequent stirring, so moving it to the front makes that task easier.

                  Think about how you use your current cooktop, what you prefer to place where. Then figure out if the new design will let you do that. If it won't, are you ok with the constraints you'll face?

                  1. re: Debbie234

                    I didn't even know it had a steam clean option, but I checked the owner's manual and sure enough it does. How about that! I'll have to try it sometime.

                    As for depth, it can go in flush to the wall and the top surface is 28" from the back to the front edge of the control panel. The oven door handle is curved and at its center it comes out another 2" or so.

                    A friend of mine has the stand-alone version and I've noticed that there's one more minor difference between them: the oven on the slide-in has two standard moveable wire racks, and a third rack at the bottom that's on metal runners with little wheels, like a good quality kitchen drawer. The stand-alone has three standard racks. No idea why that should be. Maybe the one with the runners can handle more weight?

                    1. re: BobB

                      I moved the rack on rails up to the top of my oven. I park my pizza stone on it, and it makes for easily pulling out pizzas and things under the broiler.

                      I'd like to buy more, but the plain racks slide very easily and I'm pretty sure we're talking a couple hundred dollars for another roller rack. No way I could justify it.

            3. Just as an FYI, I went to my local appliance store last week intending to order the Electrolux, which I'd priced there in the fall of 2012, and was told that the slide-in model (EW301F60IS) has been discontinued. The only remaining slide-in induction range is the GE Profile model.

              We're moving to a house that has an existing slide-in smoothtop range and there's no way that we will be able to switch to a built-in (a case of no room/no money, LOL).

              I would assume that the performance of the built-in and the slide-in would be identical though.

              I would have liked to have had the "real" lower mini-oven that the Electrolux had, instead of just the GE warming drawer that I probably will end up using only for storage, though.

              2 Replies
              1. re: ChatsworthVintage

                Yeah, I use my lower oven just for storage. I don't miss it though, I have a Breville Smart Oven that actually sees a lot more action than the GE oven (though I have to say, the capacity of the GE is impressive - I once cooked two turkeys in it simultaneously).

                I have the slide-in GE, and a friend of mine has the stand-alone. The only difference is that in the slide-in, the lowest oven rack is the fancy kind that slides out on rails with small wheels, while on the stand-alone all three racks are the usual molded wire, no slides. I have no idea why that should be, but it is.

                1. re: ChatsworthVintage

                  I believe that it is the free-standing Electrolux induction that has been discontinued, not the slide in. That freestanding one is still made for Kenmore and a revised version is now being sold under Electrolux's Frigidaire brand. The EW30IS65JS is till listed on Eluc's web site and many appliance dealers still list it as available on their websites.

                2. I'm sure it's way too late for this to be of use to Petruschka, but for anyone who is currently interested, the most critical factor for induction cooking is the number of heat settings any given burner has. To the best of my knowledge, there are no induction burners available that have infinite adjustments, but instead they all have "presets" intended to give the illusion of variable heat control. It's about a year or so since I did my last in-depth research on the subject, but at that time there was no other induction manufacturer that had as many (19) preset temperatures as GE. I've just finished going over the Electrolux website, and they tell you everything about the product EXCEPT how many preset temperatures the burners have. That's a danger sign to me! Some manufacturers have as few as 10.

                  17 Replies
                  1. re: Caroline1

                    It's not too late for me, I'm purchasing next year. I've been leaning towards the new samsung with 2 large square burners on the left, but like Electrolux, they don't list the number of settings.

                    I think I could live with 10 presets, because it's the quick response I miss with my current electric hob. But you've certainly given me food for thought!

                    1. re: DuffyH

                      I downloaded the Samsung manual, and saw it has the following settings - simmer, low, 1.5 -> 9.0, high and boost.

                      The manual doesn't tell us where 1.5 and 9.0 fall. Are they equal to simmer and high? Boost is hotter than high, that is stated.

                      But even without stating how many variations there are, further reading indicates that the settings rise by .5 with each touch of the "up" button, so it's got a minimum of 12, if my count is right. It could be as high as 15, depending on what is meant by low, simmer and high.

                      1. re: DuffyH

                        I highly suggest you buy an induction one burner "hot plate" and use it for a while to better understand the technology. I will NOT buy ANY brand that does not tell me the number of "presets" they have, because to the very best of my knowledge (and I am an excellent researcher), they all use "presets" for induction. It's the nature of the beast.

                        I've been cooking on a Max Burton induction single burner for almost a year now. With induction the wattage determines the maximum temperature range, and at the time I bought mine, the Max Burton was the only 1800Watt unit on the market, though I believe there is at least one other by now. And that wattage level means you also have to be sure the outlet you use in your kitchen can handle it. I originally bought it to see how I like it in preparation for buying the GE induction cooktop, but now I'm not so sure BECAUSE.... There is a TON of innovation and "re-invention" going on out there, and when it comes to anything electronic, the first kid on the block with the new toy is always the first kid on the block who is outmoded!

                        Japan is the world leader in new induction cooking technology. They have both counter-top and built-ins that have induction technology that allows the use of ANY metal pan, including copper! BUT they forbid its export outside of Japan. You can see most of them on (or however you get there) but they will not ship outside the country, nor can anyone who lives in Japan buy one for me and ship it to me. But I am fully confident the technology will learn how to swim and cross a sea tod land in some country or other that will be willing to distribute globally. It's just a matter of time.

                        As for newest induction technology available in the U.S., presuming you live here (but you may not), the latest thing is induction cooktops that heat your cooking vessel no matter where you place it on the surface, and one model follows up to five pans. I haven't used it but it sounds like any cooks dream. If you want to slide the peas to the side while you whisk the sauce, no problem! The "burner" follows the pan, wherever you move it to, and maintains the temperature you have set for that specific pan. It is available now in two brands. A bit pricey, but hey... But last I checked, it wasn't available in a stove, but just in cooktops, but that may well have changed since I did my research.

                        Since you're about a year out from making your purchase, heaven knows what will be available by then, but meantime, do pick up a single burner to play with. I love mine! And the higher the magnetic content of the material the pot is made of, the more responsive it is on induction burners. Lodge cast iron and DeBuyer 100% iron are now my two favorite brands of cookware. Oh, and curiously, 100% iron does not rust as easily as cast iron. Go figure.

                        1. re: Caroline1

                          Thank you for the advice. I've cooked with gas for many years, and only in the last 2 years on electric. Well, I did have a nice Thermador cooktop, but we sold that house 6 months after we finished building it. Anyway, I've had one hellacious time getting used to electric, even 2 years later I still hate it.

                          Since gas isn't possible in my home, induction it is. No need to buy a unit to learn on. My goal is a simple one; quick response. Even getting 3/4 of the distance to the instant gas response will make me one very happy camper. So I'm pretty confident induction will suit me well.

                          The Samsung flex zone is similar to the hob you describe, in that the left side elements are about 11" square, and the pans can be placed pretty much anywhere on them, not centered as with round burners. They can also hold a griddle that spans both elements. You can't place 2 pans on one burner, but maybe next year. :)

                          I do have 2 de Buyer crepe pans, and will be adding a fry pan eventually. Love them! All the rest are old (non-magnetic) Calphalon try-ply stainless, which I also love, and regret the need to replace. It still looks and performs beautifully after 11 years.

                          1. re: DuffyH

                            hmmmm... call me suspicious and distrusting, but just because the glass top has a square printed on it is no guarantee, to my way of thinking, that there will not be a round heating element underneath it... '-) I don't think I've ever seen a square heating element!

                            The "cook anywhere" cook tops I mentioned have an edge-to-edge array of heating elements (about 3 or 4 inches in diameter, as I recall) that are uniformly close together from edge to edge under the entire surface. When you move a pan, you either slide it or hold it close enough to the surface so that the sensors can track where you're moving it to. Pretty sophisticated technology! I'm just waiting for it to get cheaper... <sigh>

                            1. re: Caroline1

                              Put your suspicions to rest. The owner's manual shows drawings of pans set off-center. As long as the pan covers about 60% of the cooking area (the square) it will work. Doesn't sound like it needs to be centered.

                              Now I'm not saying there isn't a round element under the square, but I'd think if there were just one round element, you'd get pretty uneven cooking.

                              1. re: DuffyH

                                On the Samsung, they say 60% coverage is enough for any burner. The square "flex zone" burners on the left (we're talking the NE97NOPBSR stove in the US and the NE599NOPBSR in Canada) can be run as two separate burners (roughly 9 inches in diameter) or linked to run as an 18" x 9" heating unit. If you are running a burner spanning griddle, you will get uneven cooking if you do not give the griddle time to fully preheat.

                                You also can span the left side burners with the GE Slide-in (PHS925), but you have to adjust each burner separately.

                    2. re: Caroline1

                      This is the setting on the Electrolux based on what I observed.
                      From Lo (1) to 2.8, each step up is 0.2.
                      From 3 to 6.5, each step up is 0.5
                      From 7 to High (10), each step is 1.
                      And then the power boost.

                      1. re: Caroline1

                        Please explain your "critical factor" is and how it relates to performance and/or product quality.

                        What is the criteria that you use to relate the number of "pre sets" to "most critical factor".

                        We're on our third induction unit and I'm curious about your research.

                        1. re: subal

                          My personal "critical factor" is the smooth transitions through temperature range any given unit can deliver with its "factory presets." Some units have as few as 7 presets, though they are thankfully pretty rare. I don't know of any other brands that carry the 19 presets that GE offers, which makes it my #1 personal choice. I'm a pretty fussy cook, and when I want to reduce the temperature "just a tad," I want a cooking unit that fully understands exactly how much a "tad" is! When there are too few presets, there is a large jump in temperature from one setting to the next. This does not allow you to cook "in the cracks," so to speak. What it all boils down to is that the greater the number of presets, the more the product will deliver the illusion of "continuous flow." The change from setting to setting will be less abrupt. Hope this helps!

                          1. re: Caroline1

                            We keep referring to them as pre-sets but we're actually just talking about steps.

                            The Samsung NE597NOPBSR range (available online for download) also has 19 discrete steps/settings. The owner's manual is available for download as a pdf for anybody interested.

                            I believe some of the Cooktek units have 100 steps and some have 27 discrete steps. Those are the largest numbers of steps that I ran across last fall when I was stove shopping.

                            For DuffyH,

                            I was not able to actually use the Samsung stove when I was shopping but from the demo I saw I learned the following. "Low" is a bit hotter than water from the hot-water tap. Too warm for making yogurt but no problem slowly melting and holding chocolate. "High" is the "boost" setting where you get max wattage for the burner. Good for bringing pots to boil, burning the seasoning off cast-iron pans, and quickly melting lead if you are so inclined.

                            Back to Caroline:

                            I really liked the GE slide-in. I particularly liked the more open cooktop (no backsplash vent/riser) and having having all of the controls down front. But, last fall just when I needed to buy a stove, GE suddenly raised its SRP prices up to $2800 to $3k ($US) and that took the stove beyond my budget. It has been hard to find any for sale for less than $2900. Lately, however, I've noticed from Gardenweb postings that it is occasionally turning up at around $2400 on some vendors such as Plessers, at least for some holiday week-end sales. Also, GE is going to be releasing a "915" version sometime later this year and it is expected to be less expensive with few features and less trim. As far as anybody can tell, it will still have the same number of stepped settings as the PHS925.

                            1. re: JWVideo

                              <"High" is the "boost" setting where you get max wattage for the burner. >

                              JWVideo, the user's manual states "Boost: Use this function to heat up the contents of the pan faster than maximum power level 'Hi'". So it seems that Boost is hotter than high.

                              What I like about the Samsung is those squares in the Flex Zone. It means I would have greater flexibility to use the pan I want on the burner I want. This has been a major gripe with my smoothtop electric, having to match pan sizes to burners. I won't have the flexibility I would with gas, but I would have more than the other inductions currently offered. Maybe next year's models will offer more versatility. :)

                              1. re: DuffyH

                                You are correct about the boost. I was going from a faulty memory. Found that I had the manual and, when I looked at it, by golly, page 21 does say that Boost is above Hi.)

                                What the manual does not state but what I remember from the demo is that the Samsung NE597 burner settings go up from Simmer (.5) in half steps up to 9 and then step directly from 9 to Hi without an interim.

                                GE has the same number of steps but the GE skips the extra low and adds a half step between 9 and Hi.

                                I also found Samsung's Flex-Zone idea attractive, but I'm not sure what you meant by having greater flexibility to "use the pan I want on the burner I want." Not saying you are wrong, just that I'm not clear on exactly what you meant.

                                Certainly true in comparison with smoothtop radiant electrics. No problems using a pan smaller than burner diameter -- induction won't throw waste heat at you the way a radiant burner will. No problem using a pot much larger than a burner, either, as you might do with, say, a canning kettle. On a smoothtop, the larger diameter can confuse the heat cycling senors and keep the pan from coming to a boil. (Lots of discussions of this in forums on canning.) The GE and Samsung induction stoves don't use those sensors.

                                But if you meant to include the GE in the comparison, I'm not sure I see much practical differences. The manuals both list nearly identical minimum pan size requirements and neither really have maximum pan sizes, at least for things like boiling water. The Samsung does give you the convenience of linking the two left hand burners to a single control. (A convenience for, say, pancake griddles and large roasting pans). Although GE allows bridging, you still have to control each burner separately.

                                Also, FWIW, the Samsung is not using 9" square burners on the left side but, rather, has two 8" round burners, pretty much like what the GE has.
                                I'm basing this on what I saw at the demo when they put a 10" diameter stock pot on the left front square. (That is, a pot that, when centered, had edges extending out over parts of the square marking and thus larger than the induction hob it sat on). If the burner was square, I would have expected to see a square bubble pattern on the bottom of the pot as it was brought to a boil. The pattern was round. Therefore, I think the burners are 8" rounds, not square.

                                1. re: JWVideo

                                  Ah, the value of a demo! I thought the Flex squares would not have square burners, but rather some arrangement of round burners. I wasn't anticipating 8", but maybe 9".

                                  I've not been able to get a demo yet, as no one in Tampa even has an induction range on the floor. I was under the impression that, like a radiant burner, I'd be mostly limited to pans that were only fractionally larger than the burner. This is not true?

                                  What I was getting at was more the arrangement of the burners, with 2 large ones out front, 1 in back, and the smallest also in the back. My current smoothtop has the largest and 2nd smallest in front. To make matters worse, it's a free-standing unit, so putting a large-ish saucepan on the large rear burner is a pain, because it doesn't clear the control panel, meaning it can't sit centered on the burner. I can put a good-size frypan on that burner, but then I've got issues with fat splattering on the controls. So that burner is pretty useless to me, making it hard to cook with 3 pans going at once.

                                  That should not be an issue with that Samsung, provided there's enough clearance at the panel. If not, do you know if I'll still get even cooking if I cheat towards the front of the burner?

                                  I do like the GE slide-in, because it alleviates those issues, but it's a lot higher priced than the Samsung. I'm willing to bite the bullet, though, if it's the only way to cook with 3 large pans.

                                  1. re: DuffyH

                                    "the impression that, like a radiant burner, I'd be mostly limited to pans that were only fractionally larger than the burner. This is not true? "

                                    Not for boiling water. Think about all those folks using 14" diameter canning kettles on 8" 2500 watt coil burners. For other things, such as high heat searing, "it depends." My experience with induction (going back over three decades) is that the heat is pretty much right above the hob itself, and maybe an inch out. Some of that can be mitigated by pan construction which varies in the ability to spread heat. Some pans spread heat better than others. Also, heat spread can be affected by how much preheating time you give the pan. For example, I've found that a 12" cast iron frying pan on an 8" hob will get a very hot 8" circle of heat very very quickly but the outer rim will be noticeably less hot until the pan has preheated a while.

                                    The demo was an absolute fluke for me that I just accidentally happened on when somebody decided to video one. I just happened on the last few minutes of the video session while on a trip out of town, and have never seen or heard of another one since. Never found anything on-line, either, so I don't know what they did with the video, either.

                                    On burner arrangements and "large pans," well. . . you can do three large pans but it depends on how large they are.

                                    I was not able to see this at the demo, but I later took the drawings from the manual and figured out how to scale them to full size on on a piece of newspaper. I allowed a 4" depth for the backsplash, and tried placing combinations of my pots to see what would fit. I could fit two 12" skillets up front, which didn't leave much room on the back left for another pan. (Never figured out how far off-center you could place a pan on Samsung burner, either. I posted a question about that on Gardenweb but nobody who responded knew the answer to that.) What I figured out with my mock up is that I could fit a 12" skillet front right, an 11" dutch oven left front (slightly off center), and a 9" stockpot (8" magnetic base) on the back left burner. The biggest thing I could then fit on the back right burner seemed to be a 7" sauce pan.

                                    I was able to run this test with a floor model freestanding GE induction stove and came to the same conclusion about pans. Never found a GE slide-in to look at, so I was not able to get an idea of how the front panel trim and and the oven vent at the rear would affect large pan placement on the slide-in version.

                                    Hope this helps.

                                    1. re: JWVideo

                                      Thanks, it did help. I seldom need 3 pans, but when I do, it's normally my 3.5qt saucepan, 4.5qt saucepan and either a 12" skillet or 8qt stockpot. I don't see a problem with them fitting either the Samsung or GE. :)

                        2. re: Caroline1

                          "Your control provides 23 different settings for each cooking zone." This is right out of Elecrtolux's manual Pg 20

                        3. It looks like another 2 weeks before the 36" GE goes into the counter of our new house.

                          It's going to be just the cooktop with separate wall-mounted oven/microwave combo.

                          Looking forward to it...although getting nervous the wife won't like it (I talked her into it).

                          We have a few stainless pots and use a good bit of cast iron (bare and enameled). Most of our pans are currently aluminum, but I plan on purchasing a Max Burton disk soon. After that we'll start picking up a few stainless pieces to replace the aluminum (or possibly a couple iron pieces like DeBuyer).

                          We're looking forward to 2+ times the kitchen area we currently have.

                          1 Reply
                          1. re: JayL

                            When using your cast iron, make sure the bottom is smooth as to not scratch the stove top.
                            A little attention with a sanding stone is warented!