We have had this induction range for 4 months now,a nd it has exceeded all expectations. I have always used a gas range, but when we bought a house with a 25 year old electric, we had to replace it. I planned on gas again, but after doing some research, decided to go with the induction range. The GE PHS930 is a great buy. It heats so much faster than gas, and doesn't heat up the kitchen. The multiple levels of power allow a pot to simmer very easily. The response when you change the heat level is immediate. The oven is solid with easily movable racks, and the convection oven makes for a very even heat throughout. I have seen people complain about noise when the burners are on, but that certainly is not the case with mine. The best thing is the cleanup is a breeze, because nothing burns onto the glass, and it is entirely smooth. We were warned by friends that the glass top will scratch, but that has not been the case at all. The only downside is that most of our pans did not work, but fortunately, they had a special where they included an entire set of Chantel pots and pans with the purchase, and they are very high quality. If you are considering induction, I highly recommend an induction range. I can't speak about other brands, but this one has far exceeded our expectations. I will never go back to gas or electric again.
We have had this unit for several months and love it.
Something to be VERY careful of is handling of the very heavy induction cookware. Tonight I clipped the corner of the front control panel with our 9” skillet and ended up with shattered glass all over the place. Completely destroyed ghe front control panel. I believe a caught the corner, but amnit positive.
Regardless, as I said we love thus unit and will get it repaired/replaced. Just want everyone else to know about the fragile nature of the front control panel. Just like cell phone screens, they can break. :-(
Never owned or cooked on an Induction Range before. However, as an electrical engineer I fully understand the benefits of it. Efficient, evenly distributed heat that allows cooking where the whole bottom of the pan is heated to the same temperature.
We had a gas range before and this induction range blows GAS and resistive elements out of the water..
Major problem with GAS is hot spots in the pans, danger when Flambéing and if you are cooking 1 piece of fish you’re ok with gas but try to cook 3 or 4 and have all of them come out with same golden crust? Well that is not possible with gas.
However, with Induction cook top it was so easy, no moving the fish around in the pan to get that even crust, just let it sit where it lands because it's is the same temperature everywhere.
Boil overs, Okay, so we were kind of worried about how flat the top of this range was. I finally experience my first boil over doing a celery root puree for salmon. This puree requires equal parts milk and water and I put the lid on without thinking first and of course boil over. I was panicked for a moment running to the other side of the kitchen to get paper towels and upon my return I was pleasantly surprised to find both the left and right edges of the of the stove top have a inclination right along the edge so fluids don't dribble down the sides of your stove! GREAT!!! THANK YOU GE!!
Boils water almost as fast as my microwave within 30 seconds or so with 1 cup of water in/on each. In fact I make my own stocks, beef and chicken. There is NO better way than with an induction cook top, reason? Simple, the induction cook top puts out as electric field that not only encompasses the entire bottom of the pans and beyond, but partially up the sides,(a few inches), of the pan as well. 30 Qt boiled fast because of the XTRA heated surface area that induction brings to the game.
Instant heat, like a gas burner only without the danger or hot spots in pans, you don't have to stir or move food around as much when doing a saute.
Easy to clean, unlike our gas stove which would take 60 minutes at least and if you had a boil over even longer! We cook right on those Silpat's they are silicone baking pats for small personal pizza's and work great for keeping the induction element area's clean, unscratched and the bottom of your pans like new.
UI - User Interface intuitive and easy, didn't even need to pull out the manual to set the clock!
1 Con - GE put a warming spot in the back center that uses a standard heat element i.e. resistive element not inductive bad idea, if you have a paper towel or something else down to keep the glass nice and clean around the inductive elements then it could melt or catch fire. So we don't use it ever, if it were inductive we would use it and love it.
We will never go back to resistive or gas range again!
I’ve had this stove for a year now and unlike your typical electric radiant heat cooktop, this top still cleans up like new. Typical radiant heat cooktop surfaces get pitted and stained due to high heat levels, with an induction cooktop the heating occurs s in your pan while stovetop remains relatively cool. The benefits of induction should be better promoted/advertised. Induction also allows more instant heat control, much like gas. With no knobs, the touch control panel is also easy to clean and offers excellent cooking control.
Feature Product
- Cooktop Burner Type: Induction
Description
30" electric convection and induction range has 5.3 cu. ft. capacity. It has a built Wi-Fi that allow you somewhere in your house to control the range over your smartphone. The Range also have a chef connect that has three option with a single touch. The chef connect let you choose when to automatically sync time, and the elements with the microwave surface light and vent.
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