HOME > Chowhound > Cookware >


Jenn Aire Induction cooktop

We know that we need to replace our old glass cooktop. The previous owner did not care for it properly, and it looks awful. I don't know how to clean it better than it is, and it isn't clean as it is.

We have a Dacor motorized exhaust fan; it moves up and down, and it works well. It needs to stay. Our cooktop options are pretty clear: buy a replacement glass cooktop, have a gas line run from an existing gas line and install a new gas cooktop or install an induction cooktop.

Buying induction, or a gas cooktop which would include having a gas line run, are roughly comparable, apparently. But I would have to replace almost 1/2 of my present cookware. Ouch!

We understand from an appliance sales person, at an appliance store, that the Jenn Aire induction (30 inch) is running at a good price right now. He likes that model because of its ability to shut down in case of an imminent boilover. (Apparently, boil over is a problem with induction?)

I am really tempted to buy induction. But I am leery of buying Jenn Aire, which I am told is being designed and marketed to be the top of the line at Whirlpool. But I've never run into anyone who liked a Jenn Aire anything!

Any one have a Jenn Aire induction cooktop or stove?

Any one ever regretted getting induction instead of gas?

And, did you find that replacing your cook ware was sort of exciting?

Thanks guys.

  1. Click to Upload a photo (10 MB limit)
  1. I have had a Jenn Air with the removable sections. It was a standard glass/electric. I usually kept one side with two burners and the other with the electric grill installed, but could change the grill to add the other two glass burners in about 2 minutes. I really liked it for what it was.

    We are currently in the process of getting our first induction (a 36" GE Profile). I doubt we will regret the decision. This is in a semi-custom, new construction. It took our realtor a while to fully understand what we wanted. I really took a while for the selling agent to understand we were going to forgo the gas range they offered and get an "electric" unit instead. None of them knew what induction was...they could not believe we were asking them NOT to put a gas range in the house (the gas lines are already run and in place should the need ever arise). LoL

    21 Replies
    1. re: JayL

      Jay, what's the current estimated completion date? You must be close....

      1. re: DuffyH

        June 20is...unless they put it off again...

      2. re: JayL

        Jay, how did you select your new GE?

        I am trying to figure out how to think about the selection process. I am not ready to just say, let's go with the Jenn Air.

        But I guess I want to go induction.

        Do you intend to put silicone or parchement on the top when you cook?

        1. re: sueatmo

          We selected GE mainly because our builder isn't a custom builder. They are a tract/semi-custom. They were already using GE appliances and asked that if we changed from the stock plans, to choose something from the GE Profile line.

          With that said, the stock plan was very simple...a 30" Profile gas slide in range with OTR microwave. We didn't want the OTR microwave so we went with a 36" cooktop, 600cfm range hood, & 30" wall oven/microwave combo unit.

          Having lived in a condo for 5 years with a glass top I can attest to the scratches you can get even with aluminum cookware. I will seriously be considering options to keep the scratches at bay.

          1. re: JayL

            I've been using my induction cooktop range for several years now and have no scratches. Granted, I don't drag and shove cookware around on it but I didn't do that when I had other types of cooktops. It's only after I've cooked something that splatters a lot that I slap the forehead and think "dang, why didn't I cover the cooktop with newspaper?"

            1. re: c oliver

              Years of cooking on commercial gas ranges with cast iron grates has helped me form a habit of shaking a pan directly on the grate (cooktop). Unfortunately that habit and glass tops don't play well together.

              1. re: JayL

                You may find that the induction teaches you a new way. Or just live with the scratches which, unless super deep, are just cosmetic.

                1. re: c oliver

                  Or you just put paper towels or parchment under the pan and shake away safely.

                  1. re: c oliver

                    Did you know that on an induction cook top you can avoid scratches and other messes by putting down a dish towel or paper towels to buffer the pan? It works and clean up is a breeze.

                    1. re: Candy

                      Thanks, C. I DO know that...and tend to forget it :) But after several years, mine is still scratch free.

                      I was commenting to Bob that something we now take for granted is having the whole surface as serving space. We had some leftover ramen from a lunch out. I reheated and then placed a bowl on each side of the pot. Made divvying it up so much easier and less mess.

                  2. re: JayL

                    I have the same habit; I also make popcorn on the stove. My flattop electric had a few surface imperfections when I moved in 2.5 yrs ago. Now the 2 burners I use most have no paint left. My grandsons don't care. They're nuts for my popcorn. :)

                  3. re: c oliver

                    But, but...how do you make popcorn? Please don't tell me you nuke it? I don't know if my old heart can take it. ;)

                    1. re: DuffyH

                      Bob's the popcorn fan in the family and, yes, he nukes. I have some and with loads of butter I don't have a problem with it. I suppose if I wanted to do it on the induction, I'd just put a dishtowel down between the cooktop and the pot.

                      1. re: c oliver

                        < ...I'd just put a dishtowel down between the cooktop and the pot.>

                        I'll try to keep that trick in mind, but you know I'm likely to forget. Living with a glass smoothtop taught me to keep towels far from my heating elements. I've scorched towels even several minutes after turning the heat off.

                        1. re: DuffyH

                          Well, as I've mentioned, you can either adapt or feel comfortable with the scratches. I don't think there's a right or wrong. But honestly you'll find (I believe) that without even realizing it, you'll make changes in the process of learning to use induction. Off-topic (I always figure that's a red flag to the mods!) after using induction for a few years now, when I have to "step down" to something like a Viking or Wolf gas cooktop...well, I feel like I'm stepping down. I wouldn't go back to gas for anything.

                          1. re: c oliver

                            < I wouldn't go back to gas for anything.>

                            OP asked if anyone regretted getting induction instead of gas. You're golden. :)

                            Even though I've not cooked on induction yet, I'm VERY jazzed knowing my time is coming. I fist saw induction demo'ed in the mid-80's at a San Diego home show. I can remember that like it was yesterday, and what I thought... "I want one!"

                            Coolest thing was it wasn't a cooktop as we know it, but a set of 12x12 tiles (along with a smaller control tile) that were mounted into a countertop. They could be configured in any pattern or anywhere you chose. This was almost 30 yrs ago, talk about being ahead of your time!

                            But I'm still waiting for my Thundeball jet pack, too. :(

                            Some photos here: http://www.fasarinductionrepair.com

                            1. re: DuffyH

                              I took a cooking class recently and the school had Thermador induction cooktop where the whole surface was one big "burner." So you could put any size pot anywhere you wanted on it. I think they're the first company in the US to start selling these and I'm sure they're crazy expensive but I did lust after them :)

                              1. re: c oliver

                                I just checked one blog, the writer says $5K. He wrote an interesting post about it.


                                And yes, I want one. But if I got one I'd have to live with ugly countertops, and that I'm not willing to do. I think I need to kick MrH out of retirement, make him go earn me some money. :)

                                1. re: DuffyH

                                  Yep. I say we can have anything we want but not everything we want. And we can say that cause our wants are pretty modest.

                                  1. re: c oliver

                                    <And we can say that cause our wants are pretty modest.>

                                    I want it all, and I want it now. :)

            2. In regards to boil-over, I've seen that offered on other induction hobs. Some also limit the amount of time the element will stay at the "boost" setting.

              I've had various Jenn-Air appliances over the years, including a cartridge-type cooktop with disks and a 48" pro-style unit. They've tended to perform about the same as other brands I've owned, which is to say, they were fine. No problems, but take it with the caveat that I only lived with them for 3 yrs.

              I've replaced my cookware twice, and it was exciting both times. I really do love getting shiny new things! I'll be doing it yet again next year when we switch to induction, and as Jay can attest, I'm already deep into the selection process. In fact, I started LAST year, with a pair of deBuyer carbon steel crepe pans to replace some heavy aluminum. And I've recently fished 2 cast iron pans out of Mr H's camping gear, to rethink them. I will regret giving up my 11 yr-old SS set, it's just performed flawlessly for me, but having broken my arm 3 yrs ago it's harder for me to get a secure grip on the handles, so it's time we parted, anyway. :(

              113 Replies
              1. re: DuffyH

                This will be twice for me too. But I collected my sets over time, piece by painful piece. I suppose that is a reason I don't especially want to give up my nice, older Cuisinart stainless.

                This morning as I put bacon on the grill pan and started cooking my muesli, I decided. I'm going for induction. The easier install is the main decider for me.

                I've been posting for years to go handle pots before choosing, so I intend to do this. But as always, the budget will not allow really expensive cooktop, or pots.


                1. re: sueatmo

                  We've got the same issues here with the budget, which is why I had to rule out gas altogether, even though it would be my first choice, simply because I'm so familiar with it, and love the GE Profile w/brushed stainless top.

                  Budget is also driving the pan selection. I could save some $$ and get disc-bottom, but the two pieces I do have are starting to show a little rust at the seam. So that's out. I'm off to WS this week to check out their house-branded tri-ply as suggested by Kaleokahu. They're a bit more than I wanted to spend and have limited pieces, but you're right, handle comfort is crucial, I really shouldn't skimp there. I'm trying to find some Cuisinart Multiclad locally, but no luck so far. I might order one from Amazon to check out. The new handles on those look a bit wider than the old style, with less taper.

                  1. re: DuffyH

                    My old Cuisinart Everyday Stainless has fat rolled handles. I've always found them easy to handle. Too bad they aren't induction ready. There is some Tramontina with rolled handles. I have a piece I found a couple of years ago.

                    Please do report back on WS trip. I was not aware they had their own pans. Interesting.

                      1. re: sueatmo

                        OP and Kaleo - I'm back from my excursion to WS. The handles on their Thermoclad are nicely rolled and very thick for about 50% of the length. Very comfortable, but... I can't hold a full pan that far out on the handle. These taper fairly rapidly, making them a not-so-great choice for me.

                        While there, I checked out the AC d5, and while it has nice rolled rims, and decent but not great handles, those puppies are HEAVY! I compared 4-qt pans, and the AC has to weigh about 1/3 more than the WS. The WS isn't lightweight stuff, either, but the AC is bordering on CI heavy.

                        The search continues!

                        1. re: sueatmo

                          sueatmo -

                          I just took delivery of a Sur La Table branded clad 3-qt saucepan. The handle is nice and fat, easy to grip and 8" long. I weighed it against my old made-in-America Calphalon tri-ply. I mention I've got the old stuff because I've seen reviews that indicate new induction-ready CTP isn't as heavy as the original. Here's the rundown:

                          CTP 2.5-qt pan, 2lbs, 2oz.
                          CTP 4.5-qt pan, 3lbs, 2oz.
                          CTP 3-qt chef's pan, 2lbs, 4oz. (sides are roughly 1/2" shorter than on SLT pan, but the pan is wider.
                          SLT 3-qt pan, 2lbs, 12.5oz.

                          I'm calling a nice heavy weight, comparable to my old CTP. I didn't get a chance to weigh the WS branded clad ware, but it felt about the same. Definitely not as heavy as AC d5, which is the heaviest clad I've ever handled. It's got rolled rims and steel lids with handles that are big enough to grab. There's also plenty room to put a folded dishtowel through it (my trick to make sure I don't grab a hot lid). There's little bit of play in the lids, but they seem to fit quite flat to the pan, as opposed to my CTP, which let a LOT of steam escape. I'll cook some ravioli in it tonight and let you know what happens.

                          Last thing was the twist test. I filled both the SLT pan and the same volume CTP chef's pan with water. The CTP twisted in my hand, the SLT did not. This could be my pan!

                          MrH noticed that JCP is now offering house-branded clad cookware. I ran down and tried it. Handles are fine, but the pans are definitely lightweight relative to my CTP. It was especially easy to feel the difference in the frypans, where I think it matters most. Just my opinion, but in frypans, where food isn't stirred much, hot spots can make a huge difference.

                          I'll run an evenness test on the saucepan tonight, too.

                          1. re: DuffyH

                            CORRECTION - Old (non-induction) Calphalon Tri-Ply is made in China, not in America. I was checking out all of my pans tonight for balance and when looking at the bottom to check the saucepan size, I saw a "Made in China" stamp. My bad.

                            I did check the SLT saucepan for hot spots. I cooked some flour in it on medium heat. At 5 minutes, it did not appear to have cooked at all. At 10 minutes, it was a bit darker in the middle than on the edges, as one commonly finds, but there were no hot spots that cooked much darker than others.

                            On the subject of balance, I've remembered some of my college physics. It's not the weight of the pan which determines how heavy it feels in the hand, it's the weight distribution.

                            Comparing my 10.25" deBuyer crepe pan to my 12" Calphalon tri-ply fry pan, the fry pan weighs about 6 oz. more than the crepe pan, but feels lighter. This is the result of 2 things. The de Buyer has a really long handle which gets quite hot, so one perforce holds it near the end. This gives less lifting leverage than with the shorter frypan handle. Additionally, the Calphalon handle is thicker and likely weighs more than the carbon steel handle, so there is better distribution of weight in the Calphalon.

                            The handle on the SLT pan appears to be solid, but it's impossible to be sure, because there is no obvious opening into the handle. The way it's been cast, the only possible hole would be where the handle meets the pan, but because it sits solidly against the pan, one can't see an opening. It could be solid. The pan certainly feels well-balanced, more so than my CTP, which DOES have solid handles, but they're much thinner top to bottom and skinnier, to boot.

                            1. re: DuffyH

                              Great info. Did you get a deal on the SLT s/pan? Have you tried it out yet? Please share if you have.

                              I had been thinking of ordering a small Sitram Profiserie fairly soon.

                              And I have located a possible sub for my non-stick frypan, in of all places, Target. Giada has cookware that is induction ready and her frypan seems OK to me. I will take a magnet in soon and test it. The handle seem comfy on the non stick frypan, but less so on a heavier pan. The frypan runs a little over $30.00

                              I can get to a Sur la Table in my area, although it is not convenient. On the basis of your info, I may visit and handle their stuff. I have decided that I will get a chef's pan first. I want a really functional one. And I may use this pending change to upgrade my pressure cooker. I am looking at a 5 pc Fagor Futuro set.

                              Have you chosen a cooktop or range yet? I think I want a Bosch, which can be purchased at Lowe's. But I want to do some more looking first.

                              1. re: sueatmo

                                I've had pretty much this Samsung range for several years and like it so much that when we redid another kitchen I used the exact range.


                                1. re: c oliver

                                  c oliver - I'm really impressed by the element arrangement on the newer model of that range, but it has no controls on the cooktop. If it came in a slide-in, I'd be 100% sold.

                                  1. re: DuffyH

                                    The controls for the burners are on the cooktop. Look at the front, right corner. I'm having computer problems these days so didn't look at other models. I'm surprised they don't have a slide-in.

                                    1. re: c oliver

                                      On the new model the burner controls are moved to the rear panel, likely to clear space for the left-side "Flex Zone". No slide-in yet, but hope springs.

                                2. re: sueatmo

                                  I paid retail for the pan. I haven't used it yet, because I've ordered a Le Creuset saucepan for comparison. If the LC is just as comfortable, but significantly heavier, I might spring for it. But it is quite a bit more than the SLT. I'll be watching for holiday sales come November-December.

                                  I've finally got my stainless pan needs figured out, and I only need to buy 4 pieces; a small saucepan (1.5 qt), a large saucepan, a saucier/chef's pan and a 7-8 qt dutch oven. I've already got a 12" frypan (Calphalon, cheap at TJMaxx). Those 5 pieces should do the job. For the rest it will be a combo of the cast iron I've already got, the 2 carbon steel crepe pans I have, and 1 or 2 more carbon steel pieces I need to buy. One of them might be a small flat-bottom wok, for tossing food, scrambling eggs and such.

                                  I'm not too picky about the saucier and large saucepan size. 2-3 qts for the saucier and 3.5-4.5 qts for the saucepan will suit me well. It's going to take something special to move me off the SLT, though. Super good weight distribution and solid weight, well-shaped, it's a nice pan. I can buy the large saucepan and the saucier for the price of the large LC saucepan. So there's that.

                                  I'll likely go for the Tramontina tri-ply dutch oven, if Walmart ever brings back the one I want. A lot of people swear by enameled cast iron, but I can't see where it's better than stainless. for braising it would be, but I don't do enough of it to overcome the versatility of stainless, for deep frying, boiling large amounts of pasta, making big batch soups, steaming, etc... You've got your pressure cooker, which likely rocks.

                                  It's interesting you're looking for a chef's pan. I've barely used mine in the 2 yrs I've had it. It was just too good a deal to pass up when I saw it at TJMaxx. Then I stuck it in a cabinet. This week I placed it on my stovetop and have used it almost daily, to see if I wouldn't like it in place of a saucepan. I LOVE it! It's the bomb for sauces, and it's just as good as a saucepan for cooking pasta for 2-3 people. Soup is easy in it. I can't think of much a saucepan does better. Well, I do pop corn in my 4.5 qt saucepan. It rocks for that. I applaud your decision to start with a chef's pan. Makes complete sense.

                                  As for the induction unit, the jury is still out. With luck, we'll see some new models before I jump. It will be a range as opposed to a cooktop; remodeling isn't in the budget. That's fine with me, because aside from holidays, I seldom use both the hob and oven at the same time. I'm leaning towards the Samsung, but I prefer slide-in over free-standing, which may move me to GE. But then again, I really like the Samsung burner arrangement better. Wolf has a nice unit, but I'm not ready to spring $8K. Stay tuned! Tell me about the Bosch, please? And while you're at it, tell me why they don't make a range. :(

                                  Don't be bad-mouthing Target. I've scored some nice things there! $30 is a good price for a decent non-stick frypan. Just so it's heavy enough so it won't warp. That Tim Love branded deBuyer frypan is WAY to heavy and unbalanced for me, which is a pity. We'll be hauling our butts to Sarasota next week to return it to SLT in person.

                                  Some fellow 'hounds are helping me work through options to find the best searing/tossing/frying pans for me. It's been interesting, and they've helped a lot. Yesterday evening I thought it was situation hopeless, but by mid-day today I think I've got it figured out. Emphasis on that word "think", because tonight's posts could change it all around. :)


                                  1. re: sueatmo

                                    Sueatmo -

                                    I took delivery of a LC 4-qt SS clad saucepan today. I wanted to compare it to the SLT.

                                    Looks are similar, but the LC has a heftier look to it. Hard to describe, it's not chunky, just looks more serious. On weighing it, it does weigh more, but that's not an indication of anything. It's larger than the 3.5 qt SLT and has a helper handle. Both pans are made in China.

                                    Other features that are measurable -

                                    Both are 3/16" thick fully clad tri-ply. No advantage.

                                    Both have rolled rims, but the finish or the lamination on the LC is better. The light and angle have to be just right to see the layers. The SLT edge is less finished, with 2 clearly discernible layers. Advantage LC.

                                    Both have stainless lids. LC has a slightly larger handle, with more room for someone with large hands to grasp it. Neither lid fits fully tight, but the LC has much more wiggle room, allowing more steam to escape. Advantage SLT.

                                    Both have inside corners that are slightly rounded. A very skinny whisk would work well to clear the corners. Tie.

                                    Both are a mix of brushed and polished stainless. The LC is lightly brushed on the outside, polished on the inside. The SLT is the reverse, heavily brushed on the inside and polished on the outside. Advantage - it's cookware. Who cares? Tie.

                                    Both have relatively large, chunky handles of the same length with hefty, solid rivets. When pouring out a full pot of water, neither pan twisted in my admittedly weak hands. Tie.

                                    The LC has measurement markings on the inside of the pan. SLT does not. Advantage LC.

                                    The LC pan has a helper handle, while the SLT pan does not. Advantage LC.

                                    The SLT costs $110. The LC goes for $165. Advantage SLT.

                                    On balance, the advantage would seem to go to SLT, because of the better-fitting lid and lower price. Cooks with large hands or seriously weak wrists might prefer the LC for it's helper handle and roomier lid handle. BUT! The rim detail and finish on the SLT gives me pause. I'm not sure if it's simply not finished as well, or a sign of something worse, like the possibility of future delamination. I'll post a new thread to see what the pros have to say.

                                    In the meantime, I'll be returning both in anticipation of holiday season sales.

                                    1. re: sueatmo

                                      Just wanted to add that I found a Cuisinart non-stick skillet for induction for about the same price as the one I found at Target, at Bed Bath and Beyond.

                                      They had several sizes.

                                      1. re: sueatmo

                                        Good deal. Did you grab more than one? And did you have coupons? LOVE BB&B coupons! Now that you've got the non-stick frypan, where are you on pots? Any decision?

                                        1. re: DuffyH

                                          Oh, if I buy it it will be with a coupon. As soon as we order the cooktop, I'm buying the non-stick skillet and the Fagor Futuro 5 pc set. The jury is still out on the saute pan.

                                          With those three purchases, I should be good to go for at least awhile. I'm trying to decide who to give my pots to now.

                                          1. re: sueatmo

                                            I've probably mentioned that one of our daughters referred to it as "Christmas in February!"

                                            1. re: c oliver

                                              I DO remember that. It's wonderful that you found a home for your old cookware. My son will take some of mine, but he scored big from my mother a year ago when she sold her house and divvied up her cookware. He got most of her Kirkland AC-knockoff pots and loves them. He will grab my big 14" "everyday" pan. It's like a deep frypan with 2 loop handles and dome lid. Sadly, he'll still have to batch cook, since he's got 4 kids. He'll also grab my non-stick frypans, since they're in better shape than his. The rest are destined for our nearby Salvation Army store.

                                            2. re: sueatmo

                                              This weekend I decided to go with the LC pans. I was leaning towards SLT, as they're about 20% less, but found an LC outlet store nearby that has seconds for about 50% off retail. That tipped the scale for me.

                                              I may even brave the outlet mall on Black Friday to score extra discounts offered by the mall.

                                              1. re: DuffyH

                                                Those are Le Creuset stainless? I've seen them online. They look like good pots that aren't terribly expensive, as good pot go. And you found an outlet! You are a very good shopper.

                                                Please let us know how you like your new pots.

                                                1. re: sueatmo

                                                  They are indeed the stainless. They're among the heaviest 3-ply pans I've checked out, but the handle is very comfortable, and they're very well-balanced, so that weight isn't as apparent as with some others. Yes, I'm talking about you, All Clad. ;)

                                                  1. re: DuffyH

                                                    They sound great. I wish I had access to an outlet too. But I have been looking at those and thinking they looked great.

                                  2. re: DuffyH

                                    Hi, Duffy:

                                    Let us know what you think of the Thermo-Clad handles.

                                    Lord knows I do not care for W-S much any longer, but my tests of this line show good performance and solid value. With a 2mm layer of high-purity aluminum lodged between the inner and outer skins, I've found it surprisingly even. W-S does not admit it, but it is obvious that the actual maker is Meyer Corporation (a/k/a Stanley Cheng), America's largest cookware producer and 2nd-largest worldwide. Production of the line, marked "Hestan" in honor of Cheng's California vinyard/winery, is made in Meyer's top facility, in Italy.

                                    More puffery on Cheng, the "King of Cookware": http://www.sfgate.com/bayarea/article...


                                    1. re: kaleokahu

                                      http://tinyurl.com/peomkad 20% off all cookware, plus free shipping through today, May 27.

                                    2. re: DuffyH

                                      I got a full set of induction capable cookware at Costco for under $200. I already had CI DO's and skillets. What I got rid of went to one of our daughters who declared it was "like Christmas in February!" :) And as others have said TJMaxx and the like are good sources. And you just walk around for a while with a magnet in your pocket!

                                      1. re: c oliver

                                        Good idea about the magnet, but don't the pans indicate on their bottoms that they are induction ready?

                                        1. re: sueatmo

                                          Not all do, and some that do don't work great.

                                          1. re: JayL

                                            OK. Bring a magnet to the store. Got it.

                                  3. re: DuffyH

                                    I don't get the concern about boil-over. There's nothing about induction that would inherently make it more prone to boil-over than any other type of range, but there IS something inherently different (the fact that the cooktop itself does not heat up) that makes it much easier to clean up boil-overs when they do occur.

                                    1. re: BobB

                                      < There's nothing about induction that would inherently make it more prone to boil-over than any other type of range.>

                                      Indeed. I have a theory about why people are concerned. Induction is famous for boiling water much faster than other cooktops. Many induction hobs come with a boil-over sensor.
                                      Combine these two facts and the result is consumers who think there must be some kind of problem.

                                      1. re: DuffyH

                                        Mine don't have a boil over function and I've definitely had that happen. Cause, as you say, when it gets going, it REALLY gets going. But as BobB says, no big deal. Just grab a towel and mop it up. For me, it's only ever water that I get to going that high and fast.

                                      2. re: BobB

                                        <but there IS something inherently different (the fact that the cooktop itself does not heat up) that makes it much easier to clean up boil-overs when they do occur.>

                                        Agree. The cooktop is slightly hot, but not cooking temperature hot, which means the spill over will not get burned onto the cooktop.

                                        1. re: Chemicalkinetics

                                          The only part of the cooktop that gets hot is directly under the pot. I can lay my hand right beside the 'burner' and it's completely cool.

                                        2. re: BobB

                                          Don't know if anyone is still reading this, but... my problem with new Jenn Air 36" induction cooktop is that boilover causes the element to instantly overheat and turn off. Even a splash on the cooktop does it. And it takes 10-15 minutes to cool off enough to restart that burner, even though of course I've removed the pot to let it cool. When using the large center burner, and cooking 15 lbs. of corned beef for four hours, this is a major turnoff (pun intended). If I was trying to move the pieces of meat around in the pot and splashed some liquid out, off went the burner.

                                          Also have had recurring problems with regulating temperature. Seems like there is always a number where, for example, 7 causes rapid boiling but at 6 it doesn't even simmer. This has been driving me crazy since I got it. Am I alone with these issues?

                                          1. re: aflynn37

                                            Still reading your thread.

                                            You may take comfort in the fact that you are not alone with the spillover-shut-off condition. Whenever I get too busy and distracted for a second or more, my hypersensitive AEG shuts off on me.

                                            1. re: SWISSAIRE

                                              Glad to know I'm not alone, though I'm sorry you have problems too! It's just that I read so much positive stuff about induction, I went out and bought it without ever having tried it, like many others, and expected to be wowed. So far I'm not that wowed. Also finding it superhard to clean, despite extensive reading and experimenting. It just always looks filmy/greasy unless my husband polishes it with a lot of muscle which I don't have! Shouldn't be that hard!

                                              1. re: aflynn37

                                                Easiest cooktop to clean ever.

                                                I do pretty much the same as c. Oliver...soapy sponge. If it needs to be sparkly, I follow up with glass cleaner.

                                                I'm confused as to why anyone would need to use a lot of muscle to clean an induction cooktop?

                                                1. re: JayL

                                                  Hi, Jay:

                                                  It's not induction, per se, it's the *glass*.

                                                  One downside (of several) of having smooth glass--especially black Ceran--is that to keep it looking its best, it needs to be polished and buffed. This is true whether the 'top is induction, radiant, halogen, or one of the exotic gas 'tops that utilize black Ceran.

                                                  It's true that with induction you're not fusing stuff *onto* the glass (except possibly aluminum foil), but even warm spatter will film it up. This is especially true after the glass gets some abrasion with use.

                                                  I have a radiant with black Ceran at a house served by a well, and I can also report that mineral-laden water spots are also not that effortless to remove.

                                                  Yes, with induction you can cook through a towel, newspaper, etc., etc., but at some point, for a lot of people, the hassles--or the look--are not worth it. I actually know a person who, once she gets her glass polished just so, tends to eat out for a time just to keep it looking pristine.

                                                  The whole wipe-and-polish thing amuses me to no end because that's *exactly* the quarterly regimen for my wood cookstove's cast iron top. Wipe it down with paint thinner, and buff it with stove polish on a microfiber cloth. Very easy, impervious to damage, and nothing to flyspeck.


                                                  1. re: kaleokahu

                                                    Hey, Kaleo,

                                                    <The whole wipe-and-polish thing amuses me to no end because that's *exactly* the quarterly regimen for my wood cookstove's cast iron top.>

                                                    Not sure I'm seeing your point here. Is it that you only have to do this 4x per year, while glass range owners do it daily? I'd remind you that everything has trade-offs. We don't have to chop or haul wood, so it sort of all evens out, I'm thinking.

                                                    1. re: DuffyH

                                                      Hi, Duffy:

                                                      The point was that it's always been the case that you have to wipe, polish, etc., to make cooking appliances look their best. Yet you'd never know that from reading the average induction zealot's reviews.

                                                      I *choose* to clean and polish my stove quarterly. In between, I sweep back into the firebox and occasionally give the top a light oil wipe. At my beach house, the black Ceran being filmed up bothers me far more than the bare CI woodstove.

                                                      Yes, there are tradeoffs, like exercise, a warm kitchen (I know that's anathema to you), the smell of woodsmoke, low utility bills, simplicity, a sense of history and place, not feeding the consumerist machine, etc. It's terrible, I know, but I'm trying to bear up...


                                                      1. re: kaleokahu

                                                        Different strokes, my friend.

                                                        You know I'm always singing the praises of brushed stainless as a cooktop base, precisely because it's so easy to clean.

                                                        But still, I get where the induction lovers (not zealots) are coming from because I'm one of them. Because food doesn't get baked on, induction tops are in fact much, much easier to clean than most other cooktops. There's no getting around that one.

                                                        1. re: DuffyH

                                                          Hi, Duffy:

                                                          Yes, obviously flat surfaces without burnt-on food residues are easier to clean than non-flat grates, etc. But flat glass is certainly not carefree as the zealots would have everyone believe, as aflynn attests.

                                                          In the case of a flat surface iron or steel cookstove, it doesn't even matter if/when residues are burnt on--you simply scrape/sweep/wipe it off. So I don't buy that these tops are any harder to clean than glass.


                                                          1. re: kaleokahu

                                                            You're right...you do have to wipe old food & grease off the top.


                                                            1. re: JayL

                                                              Just wish I could wait to do until after I finish cooking the meal!

                                                                1. re: c oliver

                                                                  Because if the top, the controls, or my fingers get wet or greasy, the cooktop either stops responding or starts beeping and shuts down. Then a quick wipe doesn't help--I have to wait until it cools off and give it a good cleaning.

                                                                  1. re: aflynn37

                                                                    You're calling today, right? Talking about it here may feel good, but if your 'return for any reason' warranty window closes, you're not going to be real happy. You're having difficulties that are not normal.

                                                            2. re: kaleokahu


                                                              Is it necessary to use to word zealot in relation to induction? You don't use it when referring to people who love their cast iron, for example. I find it insulting, as though anyone who prefers to cook on induction has imbibed some insidious form of Kool-Aid.

                                                              You dislike induction, intensely. We all get that. I'm not overly fond of cast iron, but I don't discount the opinions of people who love it by using pejorative language. It cheapens the discussion.

                                                              <you simply scrape/sweep/wipe it off. >

                                                              Scraping enameled tops can scratch the top. Using abrasive cleansers can damage tops. Burnt-on food, particularly grease, can be the very bear to remove. I'm not buying what you're selling.

                                                        2. re: DuffyH

                                                          Duffy, somehow I'm pretty sure that 4X per year is more involved than our 30 seconds/day...except I don't even do that every day.

                                                          1. re: c oliver

                                                            Let's do the math. 30 seconds a day is more than 3 hours a year.

                                                            Wiping with paint thinner *is* a 30-second operation, and applying and buffing off the stove polish is about 10 minutes' worth of work.

                                                            42:00 is more involved than >3:00:00? I'd still spend less time if you only cleaned every 4th day.

                                                      2. re: JayL

                                                        Hi Jay,

                                                        Since I'm cleaning for an exchangee coming in a few days, I took the time for a photo opp. The first pix is after wiping with a sponge, second is after applyng glass cleaner, third is after just cleaning with that, fourth is after applying Ceramabryte and last is the final result. If anyone needs something better than that, then they're WAY too 'out there' for me :)

                                                        1. re: c oliver

                                                          Yours looks great. But do you see the difference in mine between the different cleaning methods? Apparently not everyone sees any problem even with my "before" pic. I have never been accused of being anal about cleaning. My granite countertops might have crumbs on them or be sticky. My blinds might be dusty. My mirrors might be spattered. But all those things are fixed easily by a spritz and a wipe. But the cooktop is this shiny centerpiece that draws the eye like nothing else, and I want it to look clean. Sorry if I'm neurotic about it. ;)

                                                      3. re: aflynn37

                                                        I also find that mine is often filmy. The one best remedy is microfiber. I use glass cleaner and wipe it with a microfiber towel. It's the only thing I've discovered that really gets it shiny. There may be others, but it's what works best for me.

                                                        Still, if you're switching from electric it shouldn't be that much that's new, cleaning-wise.

                                                        1. re: DuffyH

                                                          On my GE, after cleaning with soap & wiping dry, I can spray 3-4 spritz's of glass cleaner & wipe with a paper towel. I wipe across the surface once and then again with the same towel. That's usually enough to dry it up. I then turn the towel to a dry side, or get a dry piece from the roll and wipe across the surface again. This easily polishes it every single time.

                                                          I've only used Ceramabrite once in almost a year.

                                                          1. re: JayL

                                                            I do exactly the same. We do house exchanges so I'll use the Ceramabrite when someone is coming in :) But honestly the glass cleaner and a paper towel is all it takes.

                                                          2. re: DuffyH

                                                            It isn't new at all. It's not a fault of it being induction. It is the same as any black ceram cooktop. But since it is brand spanking new, I'd like it to look good for a while!

                                                            1. re: aflynn37

                                                              <It's not a fault of it being induction. It is the same as any black ceram cooktop.>

                                                              Well, yeah. I kind of thought that's what I wrote.

                                                              <But since it is brand spanking new, I'd like it to look good for a while!>

                                                              I'm with you, 100%. Mine is only 3 months old and I'm not over having it look good yet. I likely won't ever be, because it's black glass. My last one was painted glass, this one is glossy. So I'm with you, i like it to be streak-free. Again, microfiber. Seriously. It works.

                                                              EDIT - Oops, I see below you're using microfiber. My bad.

                                                            2. re: DuffyH

                                                              Yes, microfiber. That works the best with a cleaner that works on glass. For heavier duty cleaning, we use cleaner made especially for glass stove tops. But you don't have to use it every day, and it is easier to clean than the old glass topped cook tops. And it is easier than any gas cook top I ever owned.

                                                            3. re: aflynn37

                                                              Hi, aflynn: "I read so much positive stuff about induction, I went out and bought it without ever having tried it, like many others, and expected to be wowed. So far I'm not that wowed."

                                                              Yeah, well, the zealots can skew reviews.


                                                              1. re: kaleokahu

                                                                <Yeah, well, the zealots can skew reviews.>

                                                                Yes, they can, as with many products. But we've got a specific problem here that other owners don't seem to be having. That's going to seriously affect the WOW, in a very negative and understandable way.

                                                                But it is NOT an issue with induction, just with one (probably malfunctioning) range, yes?

                                                                1. re: DuffyH

                                                                  Hi, Duffy:

                                                                  Actually SWISSAIRE said he has one of the same problems (i.e., splash shutoff) with his induction top of a different make, an AEG.

                                                                  To answer your question, we would have to ask the reanimator OP, aflynn, to canvass all his/her reasons why there isn't a lot of "wow" with the induction experience. S/he obviously has also run into a Goldilocks problem with the discrete difference in digital settings--6 is too low, 7 is too high, nothing in between.

                                                                  But what comes across loud and clear is that he/she isn't wowed like s/he expected to be from reading all the pollyanna.

                                                                  Regarding malfunction, maybe yes, maybe no. People said the same thing about Viking induction when it wouldn't work with Le Creuset, but it quickly became apparent that it was a line-wide problem. Rather than call this splash-shutdown a malfunction, I'd call it an unknown price of having electronics, sensors and safety circuitry. This phenomenon *does* affect induction appliances in general, IMO.


                                                                  1. re: kaleokahu

                                                                    My cooktop does not shut off when splashed. My cooktop also does not have "boil over detection". I suspect that the problem the two people are reporting is because they didn't understand that feature when they purchased it. It may also be a malfunctioning feature. I'd still rather cook with an induction cooktop, even if I had to do it with a towel over one shoulder to wipe up the occasional spill.

                                                                    Living in a warm weather climate, I have no need of a wood stove throwing off excess heat in my house. Additionally, wood cookstoves and wood heating are associated with an increased risk of lung cancer. Spraying glass cleaner, not so much. I have yet to hear a report of a chimney fire in the flue of an electric cooktop.

                                                                    1. re: AbijahL

                                                                      Excellent points, A! And where we live no new woodburning 'appliances' of any type are allowed for environmental reasons. That includes woodstoves, fireplaces, nada.

                                                                      1. re: AbijahL

                                                                        Hi, Abija:

                                                                        Good on you that your induction top does not have this problem. I'm sure that makes the people who have it feel much better.

                                                                        "Understanding" a feature like boilover detection at the time of purchase is not the same as appreciating that you will be SOOL for 15 minutes with a minor splash.

                                                                        We can agree that breathing a lot of smoke isn't especially good for anyone. That's why I don't do it. If you ride a bus or bike or walk near traffic, you are getting more PM2.5 than I am. I also sweep my chimneys, but thanks for your concern.


                                                                        1. re: AbijahL

                                                                          Mine shuts off when the controls are splashed. This happens infrequently. I do use the lock down controls when cleaning.

                                                                          There will always be people who don't like something; however the majority of induction users like/love it. I really like induction, personally.

                                                                        2. re: kaleokahu

                                                                          Hey Kaleo,

                                                                          I've literally got no response to you, because you went from the quite specific to paint all induction units with the same very broad brush. You might as well start painting gas and all other electric cooktops with that brush too, since most of them now rely heavily on electronics and sensors.

                                                                          1. re: DuffyH

                                                                            Hi, Duffy: "I've literally got no response to you..."


                                                                            I'm agin' it whenever sensors and electronics get in the way. But I did not indict all induction units--there may well be some out there that are even, intuitive and quirk-free, with no ghosts in the machine. But IMO the species is prone to just those sorts of things. This splash-shutdown is just one example.


                                                                            1. re: kaleokahu

                                                                              Hi Kaleo,

                                                                              And once again...how is this different from most of today's cooktops? Gas or electric, they almost all use sensors and electronics. They can, and do, fail.

                                                                              It seems to me that you're fine with electronics in all sorts of kitchen appliances, like mixers and gas stoves, but reserve your animus for induction.

                                                                              1. re: DuffyH

                                                                                Hi, Duffy:

                                                                                Nope, I'm generally OK with electronics in everything, as long as they're intuitive, unobtrusive, completely de-bugged, and have longevity. In other words, if they don't get in the way of cooking.

                                                                                I *prefer* non-electronic/sensored appliances, but only because IME and research, it is precisely those things that most often CATO the appliance. And it so happens that induction appliances are the most electronic/sensor laden kitchen appliances of all.

                                                                                Helping people understand that induction appliances come with some real disadvantages is not animus. If it seems that way to you, I suggest perhaps that's a good indication of where you stand relative to the zealotry line. At least you haven't (yet) told someone like aflynn that the problems s/he is having aren't happening, so there's still hope for you ;)


                                                                                1. re: kaleokahu

                                                                                  Thank you, Kaleo. I am a total tech geek myself, so was certainly not put off by electronics and sensors. But as you put it so well, "as long as they're intuitive, unobtrusive, completely de-bugged, and have longevity. In other words, if they don't get in the way of cooking."

                                                                                  And I understood and appreciated the shutting off if water boils over feature. I WANTED that feature. I just never imagined that I couldn't then turn down the heat, wipe up the spill with a paper towel, and continue on my merry way. No one ever mentioned that, oh, by the way, a boilover will cause a 15-minute interruption in your cooking time and you will have to move all your pots off the top, let it cool, and thoroughly clean it because now it is greasy and the controls won't work.

                                                                                  1. re: aflynn37

                                                                                    <I WANTED that feature. I just never imagined that I couldn't then turn down the heat, wipe up the spill with a paper towel, and continue on my merry way.>

                                                                                    That is exactly how I envisioned that feature working, and was feeling like "Oh, well, didn't get that, but I like everything else, so no big deal."

                                                                                    I'm still thinking it's not supposed to work that way. Any feedback from Jenn-Air yet?

                                                                                    1. re: aflynn37

                                                                                      I don't actually understand the point of the "shut off if water boils over" feature. My GE induction doesn't do that. It shuts off automatically if it can't detect a large enough ferrous mass on the hob for about 25 seconds, but in that case you can immediately turn it back on. Traditional electric and gas stoves don't turn off for boil-overs, why would induction? All you need to do is wipe up the spill - and with induction, you can do that immediately as the hob is never hot enough to burn a paper towel.

                                                                                      Sounds to me like faulty design.

                                                                                    2. re: kaleokahu

                                                                                      Nearly a year in and I have yet to find a real disadvantage. I also have yet to have a cleaning issue...or a boil over issue...no up/down temp change issues. No issues.

                                                                                      Good try though.

                                                                                      1. re: JayL

                                                                                        And I'm with you, Jay. Except I'm three or four years in on one and a couple years on a second one.

                                                                    2. re: aflynn37

                                                                      My Samsung, which I've had for three for four years, has never done this. Have you contacted Jenn Air?

                                                                      1. re: c oliver

                                                                        I have not yet. I've had it since Thanksgiving, but been so busy I've barely done any serious cooking on it. It seems to be only when I have holiday meal to prepare that it gets crazy. Thanksgiving was a nightmare, but I attributed that to not knowing how to use it properly. I've read extensively since then, and am positive I am not doing anything unusual to cause this and other issues. But I will contact them next week, after I get through my corned beef and cabbage for 36 people deal!

                                                                        1. re: aflynn37

                                                                          There's a lengthy thread somewhere, not long ago, that includes the subject of just how easy it is to clean. Something sounds really off somehow. Nothing other than the burner itself should have ANY heat so whatever sticks is easily removed. Unlike regular electric glass cooktops. My daily cleanup is just a hot soapy sponge sometimes using a scrubby thing for anything that's a little stuck. My next step up from that is plain old glass cleaner which leaves it sparkling. Occasionally I'll use the CermaBrite (?sp) that came with it. Maybe look to see if there's a discussion forum for Jenn Aire? Good luck. PS: I ADORE mine and wouldn't give it up ever!

                                                                          1. re: c oliver

                                                                            I feel like I've read everything written in years on the cleanup issue. Many people have no problem with it, but many others do seem to have my issues. There are long threads on the subject because of this! I've tried the soapy sponge, the glass cleaner, the ceramabrite, the weiman's cooktop cleaner...The top is "clean," it's just like waxing a car, there's a "film" that doesn't go away. When I rub on the cleaner, it looks streaky. Then I need to buff like crazy - that's where the muscle part comes in! - to get it to look clean. I suppose if anyone randomly walked through my kitchen they wouldn't say oh what a gross cooktop. But if someone wanted to examine it because they were interested in induction, they'd see the streaky swirls on it if I didn't totally buff it like crazy. It picks up dust, or some grains of salt or flour or whatever I'm working with, not cooked-on dirt, and if I want to just give it a quick wipe like I would the counter top, it looks horrendous. I'll see if I can some pics of it sometime!

                                                                            1. re: aflynn37

                                                                              Could you post some of those threads regarding cleaning? I have never seen them. Thanks in advance.

                                                                                1. re: aflynn37

                                                                                  Thanks. I read this and there appear to be the same things that we talk about. As in, no problems. I'm truly not understanding your problem. As I've said, I've been cooking with induction for several years.

                                                                                  1. re: c oliver

                                                                                    No problems?

                                                                                    "I tried different kitchen and window spray cleaners and they all leave a cloudy or smeary residue on the cooktop.
                                                                                    I found the most effective and thorough method to clean splatters and spills is to put a drop of liquid dish soap on the cooktop, then wipe the stove down with a wet rag, then rinse the rag to get the soap and food out and then wipe the stove again to get the rest of the soap off and then wash the rag under running water again and then dry the stove with a towel.
                                                                                    The stove is then sparkling clean with no streaks, but that is way too many steps and too time consuming when you are in a hurry. "

                                                                                    "1. scrub the surface with a soapy sponge (dilute the soap first)
                                                                                    2. Wipe and dry the surface with a dry-ish clean rag
                                                                                    3. Spray the surface with a little windex, and polish with a microfiber rag. "

                                                                                    "Soap and water worked and didn't leave any residue after going over the area again with more water and another clean, wet rag and then a dry towel, but it is too time consuming."

                                                                                    For a light cleanup, a spray of a cleaner and a wipe with a paper towel should be enough. Shouldn't need to wash, rinse, rinse, shine, buff, etc. in my book.

                                                                                      1. re: c oliver

                                                                                        Okay, I guess you're willing to put more effort into it than I am. ;)

                                                                                        1. re: aflynn37

                                                                                          If you've read what i've posted, I put LITTLE effort into cleaning. And if you read others comments, i.e., JayL, it's the same. I remain confused about your issues.

                                                                                          1. re: c oliver

                                                                                            So do I. Most people seem to find it easy, but clearly I am not the only one who doesn't. Sorry, not trying to beat a dead horse...

                                                                                            Pictures below depict my last cleaning:

                                                                                            1-Before. Some water splashes, salt sprinkles, etc. No massive mess, but obviously looks dirty.

                                                                                            2-After cleaning with Windex Multipurpose and Bounty paper towel. Many people seem to find that works for them, but I don't find this acceptable. Do you? Am I overly particular?

                                                                                            3-After washing down with Dawn liquid dishsoap on a wet Bounty, and drying with a clean dry Bounty. Still not acceptable to me. Same question.

                                                                                            4-After buffing, hard, for a couple of minutes, with a microfiber towel. Ok, this looks good enough for me. But hurt my somewhat arthritic wrists and shoulders.

                                                                                            Anyone else? Am I expecting too much? Should a light mess need cleaning, drying, and hard buffing to look clean? Nothing else in my house requires more than a spray with some cleaner and wipe with a paper towel, except my stainless steel dishwasher, and yes I've tried a dozen different cleaners.

                                                                                            edit: sorry, pictures apparently can't be enlarged, so you can't really see what I'm talking about.

                                                                                            1. re: aflynn37

                                                                                              I honestly see no difference in any of the pix. Sorry.

                                                                                              1. re: aflynn37

                                                                                                While I have no comments regarding the splash-off issue (since it doesn't happen to my Miele), I can see your definition of "clean". I used to be as anal when I first got mine. If you're not cooking something at particularly high temperature like searing a piece of steak, consider covering it up with paper or towels. I tried using oven liner for high temp cooking for a while but the sheet keep "touching" the controls. Maybe you can cut the sheet to fit your needs. In either case, I've grown more interested in life and I couldn't give a damn about picture #4. I consider #1 to be acceptably clean and #2 as very clean. #3 is perfect and #4 is just-out-of-box. I suspect the vast majority agree with me.

                                                                                                What kind of stove were you using before?

                                                                                                1. re: cutipie721

                                                                                                  I have been using a black glass cooktop of one type or another, exclusively, for the last 4 years. Before that I had gas my whole life. I'll take a white porcelain cooktop with black cast iron burners anytime.

                                                                                                  "I've grown more interested in life and I couldn't give a damn about picture #4. I consider #1 to be acceptably clean and #2 as very clean. #3 is perfect and #4 is just-out-of-box. "

                                                                                                  I'm much more interested in life than in cleaning. Which is why I hate this struggle. I am not a neat freak by any stretch of the imagination, but a brand new appliance should be easy to keep looking like that for a while. Especially since as everyone keeps pointing out, it is induction and stuff isn't burning on to it. One of the reasons I bought it! But if you consider pic #1 acceptably clean, we ain't never going to agree. So let's just shake hands and move on. ;)

                                                                                                2. re: aflynn37

                                                                                                  I think you're doing too much, not too little. I wipe and scrub as needed with a soapy sponge. Give it a quick wipe with a kitchen towel, just a swipe to get it semi-dry does the trick. Inside of another 30 seconds it'll be dry. I'm doing something else during that time, like putting things away.

                                                                                                  Then when it's clean and dry but all streaky, I hit it with generic glass cleaner, 2 full sprays. Then I wipe it with the microfiber towel.

                                                                                                  Yes, I hit the corners and make sure they're pretty, but I do not use any real strength for this, it's just wiping, and not much of it. About 2-3 easy wipes (flipping towel each time) over the entire surface (plus corners) will render it streak-free. That towel is only used for the final wipe with glass cleaner, nothing else.

                                                                                                  1. re: DuffyH

                                                                                                    Yeah, when I was doing my photo op :) yesterday, I did actually count the seconds with wiping after spraying with glass cleaner. It was about 30 and, as you say, no pressure at all. Really the same as I would use glass cleaner on any other glass.

                                                                                  2. re: aflynn37

                                                                                    Really, microfiber is your solution. My cooktop looks exactly like yours, filmy, streaky, etc.... glass cleaner is lovely, but adding the microfiber towel made all the difference. Without a lot of effort, either. It has to be a clean towel, though, otherwise you're spreading oils from other places, as I learned. I now keep one in a drawer near the range, just for the cooktop.

                                                                                    FWIW - I don't use fabric softener when I wash them, either. I use vinegar for a softener for everything. Too much info? Maybe, but now you know EXACTLY how I keep my glass top gorgeous, with almost zero effort.

                                                                                    1. re: DuffyH

                                                                                      I agree, microfiber is the answer. And I also use vinegar for softening. I actually have a spray bottle of vinegar by the stove, I thought that would be a good degreaser. But without using the Weiman's or equivalent, even the microfiber isn't enough. And as you pointed out, it has to be clean. Which means a pile of microfiber cloths, using several a day if I'm actually cooking!

                                                                                      1. re: aflynn37

                                                                                        I use vinegar to soften clothes, but find it less than effective as a grease cutter. Still, I get about 3 days use out of a towel, cleaning twice a day. That's with glass cleaner.

                                                                                        But I'm nothing if not tenacious, so found a link that might bring more WOW into your kitchen. As soon as I run out of glass cleaner I'm going to give the winner a try. Can't hurt! :)


                                                                                        1. re: aflynn37

                                                                                          We just use two. I don't use the microfiber cloth with the stove cleaner, but only after I've used the stove cleaner, to wipe off the remaining streaks.

                                                                              1. re: aflynn37

                                                                                Well, that just sucks. Is that the boil over prevention feature some brands have?

                                                                                I've only had my GE Profile 3 months, but haven't had that happen. I've only had a couple of boil-overs, but one was pretty bad (forgot to turn the burner down from HI), and the burner kept right on cooking.

                                                                                If Jenn-air doesn't give you any love, one of these might help: http://www.amazon.com/s/ref=nb_sb_ss_...

                                                                                I hope you get this resolved, because that just shouldn't happen. :(

                                                                                1. re: DuffyH

                                                                                  Thanks, it's not really a "boilover" issue most of the time. It's just - splashing? Like I mentioned with the corned beef. Or today, the cabbage. I had a big pot with big chunks of cabbage, and I tried to "stir" it. With a huge spoon, lifting up sections from the bottom so the stuff on top could get down into the water. And I wasn't so careful, and dropped a big chunk, which made the water splash out onto the stovetop. Hiss, crackle, overheat! And now when I want to wipe it up, the whole top looks like crap. Looks greasy. So now I have to cool and thoroughly clean the whole top before I start cooking anything else or using another burner! Because God forbid I put a pot onto a less-than-pristine burner, or use a pot which I"ve washed and the bottom is still damp!

                                                                                  Last Thanksgiving we had 3 or 4 pans going for a couple of hours, doing different things. Stuff splashed, or spattered oil, whatever. So before we started cooking something else, we'd wipe off the top with a damp paper towel, but then the whole top, again, would have to be cooled and cleaned thoroughly before starting something else. Very time-consuming and frustrating!

                                                                                  On my gas stove, none of this would matter. I was trying to convince my brother, who is a terrific home cook (written up in Food & Wine mag) that induction was a miracle. Didn't exactly work out that way...

                                                                                  1. re: aflynn37

                                                                                    All I can say is that I'm glad I don't have a Jenn Aire...

                                                                                  2. re: DuffyH

                                                                                    The only time I notice any type of boil over alarm is when the controls get damp. Easily remedied by touching any button.

                                                                                  3. re: aflynn37

                                                                                    What c oliver said. Cleaning is a snap using glass cleaner and a rare dab of Cerama Brite. The Cerama Brite does leave an oily residue, so I follow it up with glass cleaner.

                                                                                    I'm on my second induction cooktop and will get another one if I move again. My parents moved into a new house this summer and went out within the week to buy an induction cook top like they had in their old house. I slopped an enormous amount of boil over pasta water on my top with no trouble just tonight. My old one used to shut down when I slopped water on the controls, but the current one is much sturdier about that although bridging two controls with a metal implement will shut it down. One time I had a shutdown when I put a pan on to heat and forgot about it -- the cook top was smarter than me.

                                                                                    Sounds like you either have a bum unit or Jenn Air makes a crappy product. I'd call them, if I were you.

                                                                                    1. re: AbijahL

                                                                                      I will definitely call them on Monday. Seems other people have a way easier time than I do. Thanks.

                                                                                      1. re: aflynn37

                                                                                        I use wet bottomed pans all the time. They pop and rattle alarmingly until they dry, but they sure work just fine. When I did get water on the controls of my older cooktop, all I had to do was wipe it dry to get it working again. I got in the habit of leaving a towel on or nearby the controls or even wrapping a towel around the base of the pot for messy jobs like canning. The first one was a Kenmore Elite made by Electrolux, but now I have an Electrolux. The newer one has much better controls -- more sensitive to my fingers and less sensitive to everything else, plus they are clustered off in the corner instead of lined up along the front edge.

                                                                                        I will say that the stainless steel rims on both cooktops have developed a lot of "patina" rather quickly, but the glass on my 7 year old unit at the old house was pristine as is the new one. If I feel something crunchy when I set a pan down, I usually wipe the burner and the pan bottom and I pick the pan up to shake it. Glass is brittle, but it's hard and shouldn't be easy to scratch.

                                                                                          1. re: c oliver

                                                                                            Sorry didn't get a chance to call today. Will fill you in when I do.

                                                                                      2. re: aflynn37

                                                                                        Probably too late for you by now, but for anyone who will be reading this thread in the future, apparently there's an induction cooktop made with knob controls.


                                                                                        1. re: cutipie721

                                                                                          Hi, cutiepie:

                                                                                          Well, there's some progress. And a 3-year mfr's warranty, to boot.

                                                                                          Another plus: You can supposedly get it in white glass and/or brass knobs/trim. http://www.ajmadison.com/cgi-bin/ajma... Striking a blow against the black/SS aesthetic!


                                                                                          1. re: kaleokahu

                                                                                            If I see a rotary dial phone in the store today, I wouldn't say it's a "progress". Sure, maybe grandma needs a rotary pad to hook to an iphone. If you're thinking about "infinite control", well, I'm sure it can be achieved by "swiping" digital controls. The Thermador Freedom is one-step closer in that direction.

                                                                                            1. re: kaleokahu

                                                                                              <Striking a blow against the black/SS aesthetic!>

                                                                                              About time. Although I wanted SS to match my other appliances, I'm all for choice, in everything.

                                                                                              1. re: DuffyH

                                                                                                But deliver me from brass knobs. Ugh :)

                                                                                                1. re: c oliver

                                                                                                  Yes! As child of the 60's who lived in a succession of oak-cabineted, brass-knobbed* houses, I never want to see another brass anything, and I've been "over" oak cabinets for about 30 years. Unless it's quarter-sawn, but that's art, not mere wood. :)

                                                                                                  *Let's not even discuss the amount of brass I saw when I was a WAVE and later as a Navy wife. My life was awash in a sea of brass, all puns intended.

                                                                                            2. re: cutipie721

                                                                                              I like the idea of knob controls in theory, but don't care for the layout on that one. By putting the controls on the side they've limited the space for hobs - mine has the controls at the front (and projects a few inches further into the room as a result) and that makes room for five hobs, four induction and one warming spot.

                                                                                      3. We did a kitchen re-model last year. Gas is not an option at our house so induction was an easy choice. We replaced our Jenn Air electric cartridge cooktop with grill with a Meile KM5993 Master Chef 36" induction cooktop and I absolutely love it. I've cooked on gas and was skeptical that I'd like induction as much but I do. The only caveat I would add is that you really do need to invest in the right cookware. Many cookware lines indicate that they are induction-friendly however not all perform the same way.

                                                                                        I did a lot of research prior to making a purchasing decision and what tipped the scale towards Miele for me was its exceptional performance record in Europe. While induction is still considered to be relatively new technology here, it is quite common in Europe and Miele is a leader in the market.

                                                                                        Meile also has an option to prevent boil overs. You can pre-set your burner to bring the pan to a boil then have the heat immediately turn down to what ever heat level you've pre-determined (eg simmer, slow boil etc).

                                                                                        The Garden web has a lot of great information on induction and there are also some good threads here on the Cookware board.

                                                                                        11 Replies
                                                                                        1. re: Breadcrumbs

                                                                                          Thanks, Breadrumbs, I haven't been to garden web in months! Why didn't I think of that?

                                                                                          1. re: Breadcrumbs

                                                                                            I have ordered an induction cooktop & have started a search for suitable cookware. Would you mind sharing what types/brands you settled on & how you like/don't like them?
                                                                                            I would appreciate it- thank you!

                                                                                            1. re: bevwinchester

                                                                                              Congratulations bevwinchester, I'm betting you're going to love your new cooktop! I have All-Clad cookware and I'm very happy with its performance on induction. It heats up instantaneously and evenly. I also love using cast iron on my induction cooktop. I appreciate it's conductivity so much more now and it maintains a steady temp beautifully which makes frying chicken and other tasks so much easier and stress-free. I have Lodge cast iron, an old hand-me-down piece and some Le Creuset. All work equally well. That said, not all induction-friendly cookware does perform the same. I have a couple of inexpensive stainless steel pots that I use for boiling pasta and the other is for canning. They just don't perform as well as the All-Clad.

                                                                                              In terms of my All Clad cookware, I have pieces from their Stainless, Copper Core and D5 lines and although the D5 is the least expensive of the bunch, I actually think it performs best.

                                                                                              I ended up taking some cookware pieces to the showroom to test out the various cooktops but if you haven't purchased any yet perhaps call a local showroom to see if they have cookware on hand that you can test on the cooktop you ordered.

                                                                                              I hear a lot of great things about De Buyer cookware and I just purchased an 11" skillet but I can't comment on its performance as yet as I still need to season it. De Buyer has an excellent reputation for induction cooking and that makes a lot of sense because it is a French brand and induction is much more popular in Europe and has been around for quite some time.

                                                                                              I'll also mention that I found 2 websites particularly helpful. The first is the Gardenweb which I mentioned in a post above. The other is a site called Induction Cooking. I can't imagine there being a more comprehensive site on the web. They explain how induction works, they review cookware in great detail and have a ton of other helpful information. Here's a link:


                                                                                              I hope this of some use. Let us know what you end up purchasing and how you like your cooktop!

                                                                                              1. re: Breadcrumbs

                                                                                                Thank you, Breadcrumbs- that is all excellent info. I have been pricing the All Clad D5- it is not inexpensive, but I am pleased to hear that you can heartily recommend it. I, too, have a motley collection of cast iron, Le Creuset & Staub & even a few De Buyer pans. The DeBuyers are great pans but do need a little seasoning. I have already placed an order for the Bosch 500 series 36'' cooktop- Gardenweb was a fantastic source & it seemed to garner pretty solid positive reviews. After its installed & I've done some cooking- I will definitely post again.

                                                                                                1. re: bevwinchester

                                                                                                  bevwinchester, have you checked the WS Thermo-Clad cookware? I haven't cooked with it, but it does seem comparable in weight to AC. It is made in Italy, and the quality seems very good. I did find the handles to be more comfortable than AC. It's priced the same as D5 at WS.

                                                                                                  I'm 59 yrs old and find that, sadly, weight is becoming an issue for me, and the WS were definitely on the heavy end of the spectrum.

                                                                                                  1. re: DuffyH

                                                                                                    No, but I will- thank you for your suggestion. I just read an extensive forum selection here comparing the Tramontina line from WM no less! to the AC. It seems to be quite popular & of course, a much more comfortable price. I am 59 also & yes, wgt. is definitely a consideration!

                                                                                                    1. re: bevwinchester

                                                                                                      Hi bev,

                                                                                                      Funny you should bring up the Tramontina. I was initially put off by the straight rims, but as I've been cookware shopping, I've decided to give them a shot. You're so right about the price, it would be hard to beat.

                                                                                                      I'm awaiting delivery of a saucepan and will report back when I have a chance to examine it.

                                                                                                    2. re: DuffyH

                                                                                                      Hi, Duffy:

                                                                                                      I was sent a W-S Thermoclad skillet to evaluate, and I have been impressed so far. In general, it's a KISS sort of thing, and I think it's a sleeper hit. I'll get a detailed review up soon.


                                                                                                2. re: bevwinchester

                                                                                                  I hope to order my new cooktop this week. As soon as i order the cooktop I am going to order a Sitram Profiserie saute pan. I will also order a new Cuisinart non-stick pan, which is made for induction. i found the latter at Bed, Bath and Beyond. The Sitram will come through Amazon.

                                                                                                  I also have my eyes on a Fagor Futuro 5 pc PC set.

                                                                                                  1. re: sueatmo

                                                                                                    I checked out the Sitram pans on Amazon- I like them & the prices are easier than the AC or WS lines. And I do want 1 great non- stick I can use when I need it. Not familiar with the Fagor line.

                                                                                              2. >>>"Any one ever regretted getting induction instead of gas?"

                                                                                                Have you seen this thread at Gardenweb?

                                                                                                "Does Anyone Here Who Went Induction Regret Your Choice?"


                                                                                                1. If I were to have my perfect kitchen, I would have a gas stove with a single-burner induction cooker (perhaps two of them). That would get me the best of all worlds, honestly.

                                                                                                  A single-burner induction cooker in Singapore is S$35 for the cheapest one we found, and it's fantastic. I don't think I'd want JUST an induction cooker for my entire stove, though.

                                                                                                  4 Replies
                                                                                                  1. re: LMAshton

                                                                                                    < I don't think I'd want JUST an induction cooker for my entire stove, though.>

                                                                                                    Ok, I'll bite. Why?

                                                                                                    1. re: DuffyH

                                                                                                      Because I also want gas.

                                                                                                      And my experience with the induction unit that I have now, and granted, I realize it's based on the use of two units only, one which was a cheap one at that (S$35 or about US$30), but I want fine control at the lower end of the heating spectrum. The one I have, the settings range from 120 to 2000 watts (I believe) with settings at 120, 300, 600, 800, 1000, and every 200 watts from there up to 2000. At times, 120 is too hot, at other times, I'd prefer something between the 120 and 300 or between the 300 and 600. Also, the way the unit works, at 120 through to 600 watts, the induction thingy cycles on and off - it's not constant like it is at 800 watts+. Which means I can still get some amount of scorching on very temperature sensitive items. I'd rather have a very even heat rather than the cycling on and off thing.

                                                                                                      I don't know if induction ranges are different, but given the cost, I doubt I'll ever buy one. It's far more cost effective for me to buy one or even several countertop single-burner induction cookers. And I haven't seen one yet, even among the more expensive models - in Singapore, that is, where there are a LOT of different single-burner induction cookers available - that can do what I want.

                                                                                                      Gas, I can get that precision control at the lower temperatures when needed. Gas is cheaper to install anyway. And here, I can easily enough find a two or three burner gas stovetop to install, going by what I've seen in flats here.

                                                                                                      So having a two burner gas stove and one or two single-burner induction cooker would give me everything I need.

                                                                                                      1. re: LMAshton

                                                                                                        I have two induction ranges in two homes and the adjustability is better tha anyone I've ever had with gas. I can get it literally low enough that with, say, Bolognese sauce, I can get an occasional bubble to break the surface.

                                                                                                        1. re: LMAshton

                                                                                                          Interesting, and good to know. I spent most of my life with gas, and only once had a burner quite low enough to gently simmer a delicate sauce properly. Newer ranges have lower settings, of course, and many have a warming burner with ultra-low heat.

                                                                                                          If gas were an option in my home, I'd have made the switch from my current POS smoothtop to gas the moment I closed escrow. Now I'm glad I couldn't, because gas would be brutal in these Florida summers. The smoothtop electric puts off enough heat. I'm quite looking forward to induction. Less heat lost to the room and response time similar to gas. I'm also lucky that induction prices have come down recently. The more expensive of the two I'm considering costs the same as one of my favorite GE Profile gas ranges.

                                                                                                    2. I never had a chance to cook with a pro style gas range. But I would never go from induction to a regular gas range. If I at some point am dying to roast marshmallows then I may just get a butane burner.

                                                                                                      The timed auto off feature is awesome. This is one thing you probably don't get with gas and something I'd miss dearly. Imagine being able to let a pot of something simmer and go out and not have to worry about when to get back home. Apparently this feature is not available on all induction models, so if you think it'd be useful then keep your eyes peeled for it.

                                                                                                      If you happen to be interested in earthen cookware, check out Revol Revolution.

                                                                                                      1. We replaced our old horrible electric stove about a year and a half ago. I'd planned on gas, which would have required propane units, but after some research went with induction. I love the induction and would never voluntarily go back. This year, actually, I'm living in the States in rented accommodation with a gas unit (oven and cooktop), and I can't wait to get back to my induction. Gas is much slower of course, but also much less easy to adjust at the lowest levels, plus it is HOT (the small kitchen is actually much too small for a an unit of its size).

                                                                                                        On the question of boil-over, our induction top (Westinghouse/Electrolux) has it and it is a mixed blessing, because even a small spill will turn the cooktop off, which is a pain. If I were buying one again, I'd look for one that had the option to turn that feature on or off.

                                                                                                        But it's a great safety feature --I was telling my mother, who lives in a retirement village, that all the cottages should have induction to prevent accidents.


                                                                                                        3 Replies
                                                                                                        1. re: grubstreet

                                                                                                          That's a great idea for older people. I was telling our daughters about it as they have 18 month olds.

                                                                                                          1. re: c oliver

                                                                                                            I think that's an outstanding idea. Let's not forget the cat people. My cats don't often climb up on my counters, but one did so just after we moved in to our home. Although the range was turned off, she got nasty burns on her pads from residual heat. And I got a bad case of the guilts.

                                                                                                            Something we tend to overlook is the safety features of induction cooktops.

                                                                                                            1. re: DuffyH

                                                                                                              Yes, and in addition to the boilover feature, it also switches off if there is excess heat because of a pan boiling dry, and of course there's no danger of a fire because a dishtowel or a potholder has been left a bit close to the cooktop. Great for people who might be getting just a bit forgetful -- or for those with small children (or cats!).

                                                                                                        2. Don't know where you are in this but here's my 2 cents worth. 3 years ago we bought a 36" Miele induction cooktop. Our first induction unit, we've had probably a dozen Miele appliances in various homes.

                                                                                                          We are now in the process of planning a kitchen for a new home. It will have a gas cooktop.

                                                                                                          Induction Pros: Simmering, superb temp control, faster rise to temp than conventional electric.

                                                                                                          Induction Cons: We've had glass tops before and after years of use, they looked used but ok. The Miele, along with many other brands use a high glass black top. To say it scratches would be an understatement. Our biggest issue is you can't shake a pan. Its deadly on a mirror finish glass top. So, for us, a radically different cooking style. But, a grain of salt under a cleaning cloth will also leave its trail, forever. Light sensitive touch controls, for us, are a pain. Shirt sleeves, resting one's hands, anything laid on them, a dollop of pasta sauce, you name it and it will trigger the controls. Miele goes one step worse by placing the control set right in front of you. Bringing water to a boil quickly is largely overblown. We don't notice any difference between our induction unit and a good gas stove (50 amp feed, 8 foot wire run, 8 gauge wire, on boost). A myth might be a better term. Not to mention how many times is quickly boiling water a gating factor in preparing a meal?

                                                                                                          My wife excels in sauces. A gas unit will take a bit more work to dial in the temp. But in going to a good gas unit, the rest of the cooking experience will be liberating.

                                                                                                          3 Replies
                                                                                                          1. re: Ray2

                                                                                                            We have two induction cooktop ranges, both Samsung, and my experiences could be more different than yours. The older one if probably four years old and has not a single scratch. And I've cleaned it dozens of times when there were particles on the top with no scratches. Well, you certainly can't lay your hands on the controls but shirt sleeves and dollops of pasta sauce? Wow, I'd say there's a design flaw or a malfunctioning unit. If anyone buys it because it boils water faster ---- which it sure does!!! --- then that's plain silly. When I DO like the quick boiling feature is when I've, all too often :), forgotten to start a big pot for pasta. But I didn't buy it for that.

                                                                                                            I'm sorry you've had a bad experience but I think you're the exception rather than the rule. I'd weep if I had to go "DOWN" go gas again.

                                                                                                            1. re: Ray2

                                                                                                              As I mentioned up-thread, we installed a Miele induction cooktop last year and my experience has been excellent. That's unfortunate that it hasn't worked out for you.

                                                                                                              I have not had any issues with scratching, water comes to the boil in record time, and I haven't experienced the issues with the controls that you describe. Perhaps the controls have been re-positioned but they are not located in a place where they would have an opportunity to be hit with a dollop of pasta sauce...the burners are sufficiently far enough away for it not to be an issue. I'd highly recommend my Miele Induction cooktop without reservation.

                                                                                                              1. re: Ray2

                                                                                                                I appreciate hearing your experience. The Bosch that i am strongly considering has lock down controls, so that the accidental triggering of the controls cannot happen.

                                                                                                                We have been warned about scratching. But this is not much different from the glass cook tops I have used. I am glad to hear it again though.

                                                                                                              2. I have read with interest the comments on Induction Cooking. We had our kitchen rebuilt in 2010 and I chose an induction hob with electric ovens and have been delighted with the Rangemaster 90 Induction professional+ we chose. Agreed that the hob is relatively 'soft' and easily scratched, however, 3 years on and a great deal of busy Chinese cooking, (wok, big stainless steel pans, heavy cast iron casseroles) the hob still cleans up beautifully. no need for scrubbing the hob as it never has the problem of baked on food . Coming from a traditional chinese family, gas cooking was always the norm and I never thought that I would 'convert', however, not only me, but my aged mum is also a convert to induction cooking!

                                                                                                                1. Hi again Suetomo -

                                                                                                                  28 years ago when I worked in California, I bought a Jenn-Air. This was not an induction, but a large grey gas cooktop with a white surround for a new kitchen island. It was a beautiful piece, that is until it was used.

                                                                                                                  It was rather a pain to keep clean each meal, irritating then but amusing today. We scrubbed it constantly, and my two sons learned to hate it. One scrubbed it so hard the paint came off, 2 months into ownership.

                                                                                                                  When I went back to the Pacific Sales store for the appropriate paint, a salesman sighed " Uh-oh " with a knowing nod of the head, and suggested it be sprayed black. " Yes, we've had a few complaints about the grey Jenn-Aires."

                                                                                                                  A little negotiation followed for a slightly more expensive, and larger black grilled Gaggenau cooktop, and the Jenn-aire was returned and exchanged.

                                                                                                                  I have stayed away from Jenn-aire since like a vampire to sunlight, but I do miss the benefits of a gas cooktop.

                                                                                                                  2 Replies
                                                                                                                  1. re: SWISSAIRE

                                                                                                                    And, of course, with induction one has all the benefits (and more) of a gas cooktop :)

                                                                                                                    1. re: SWISSAIRE

                                                                                                                      Thanks for the input. I eventually bought a Bosch induction cooktop. I decided against Jenn Aire. Being pushed by marketing as top of the line is not a good enough reason to buy something. I love my Bosch.

                                                                                                                    2. I changed my gas range to a Miele induction. I don't regret it for one minute. My whole family cooks all the time on it and clean up is a breeze now. It took a bit of time to learn the different settings. I'd read through this topic and you'll see people tend to go with Miele, Bosch or GE.

                                                                                                                      1. I researched & read everything I could find. I was nervous, but I bought the Jenn-Air 36 inch induction cooktop. It was installed in time for Thanksgiving 2013. I had to tell someone, best purchase I have ever made! If Europe has been using this & we haven't, we are not very smart. I remodeled my old 80s kitchen and it is the most beautiful part. I have had lots of gas & electric stove tops and my biggest complaint with all of them was that I couldn't get it clean enough. This glass is as beautiful today as is was when we put it in! Let me tell you I have made messes with gravy, flour, it all wipes off with a wet paper towel. You will have to learn how to cook again, because this thing cooks so fast you won't have time to cut up you vegetables or salad before it's done! Let me add there is NOTHING bad about this. This cooking is so different, so easy compared to my old stoves, it's like comparing dial up to high speed internet. This stove does exactly what you want from low settings to crazy fast boiling. So many features, just a week of getting to know the buttons and what number you like your pasta to simmer and your on your way to having a blast cooking. Again it is so BEAUTIFUL! The only thing I can tell you is the cookware has to be big enough on the metal bottom or it won't work. On my 7" I have to have a 6" metal pan bottom minimum, 8" maximum, this is the only hard part. Get your tape measure and a magnet. If the magnet sticks, the pan will work. Make sure to measure the metal part that will touch the burner, not what the pan description says. I bought Cuisinart induction set at Bed Bath & Beyond. Another thing, no there is no noise at all except the high power fast boil makes a low buzz sound. I think it's just a noise I wasn't' used to, so I noticed, but now I don't. Amazing product, you'll really love.

                                                                                                                        1 Reply
                                                                                                                        1. re: Rie37

                                                                                                                          Four years into owning mine and I still agree with all you say. It's great, isn't it?

                                                                                                                        2. Big mistake to have bought a Jenn Air. Didn't understand that the burners go on and off. There went my favorite thing to do, WOK anything. Takes me 15 minutes to perculate my coffee in the morning because the burner goes off and on. Inconsident. Last week, a small can fell out of a grocery bag all of 2 inches and destroyed the entire right hand stove top glass. To replace it is a little under $400. Fed up with this company who couldn't verify (a week after I'd bought the thing) that the burners do in fact vascilate. I ended up paying over $68 for a repairman to come in and laugh at me. He had the same slide in JennAir and that's just what they do. Come get mine for $600 and pay another $400 for the replacement glass.

                                                                                                                          1. We have a Jenn-Aire glass top stove that cost $2,500. Within a week we noticed small scratches on the surface. Jenn-Aire replaced it but said we need new pots and pans. We spent $750 on new pots and pans. Within a week the new cooktop was marred and scratched again. Jenn-Aire refused to replace it. They said it was our fault, that we had probably slid pots and pans over the surface, which is not allowed....

                                                                                                                            2 Replies
                                                                                                                            1. re: elemendoc

                                                                                                                              It's true that sliding pans can scratch a ceran induction cooktop. It happened on my GE. I developed scratches from sliding pans within a few days of installing it.

                                                                                                                              Six months in, the glass broke and was replaced. Since then, I've been much more careful, rarely sliding pans. I'm also afraid to move a hot pan onto a cool spot for fear of cracking the glass again.

                                                                                                                              I've got into the habit of wiping off the pan base to remove any tiny particles it might have picked from the cupboard floor. My theory is that small bits of grit might scratch the cooktop. Maybe it helps, maybe not.

                                                                                                                              1. re: DuffyH

                                                                                                                                I agree that coarse salt or other grit between the pan and cooktop could cause scratches. My story is different. We had a handyman do some work, and he stood on my stove to do it! We didn't realize he was doing that until after. We had a big scratch on the top, and it was demoralizing. But we decided to just keep polishing it, and the scratch is much, much less noticeable.

                                                                                                                                I do not slide my CI pans. I have been known to slide my PC though. I haven't noticed scratches from doing this.

                                                                                                                                My old, old glass/ceran cooktop, which I used in my last home, did not show scratches much. But it had a speckled finish, not the slick black finish you see now. Unfortunately, some of the speckles rubbed off in time. I did slide my CI over that cooktop, and did so for over a decade.

                                                                                                                                I never hated my old cooktop as much as others did. But I did want gas for my next house. That did not happen, so I got the induction replacement for the rough looking, cruddy electric smoothtop glass that came with the house, and I have never looked back.