GE PHP900DMBB ProfileTM 30" Electric Induction Cooktop Reviews
Other products by GE Ratting 5.0 Out of 5.0 Special Offer Total New 2 Total Use 0
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GE Profile 30" PHP900DMBB Electric Induction Black Cooktop - PHP900BK. Induction Elements. Electronic Touch Controls. 19 Control Settings. Pan Presence Sensor. Hot Surface Indicator Lights. Power Level Indicator. Control Lock Capability. Black Finish
Technical Details
- Induction Elements- 11" Element (3700 Watts on High Setting)
- Electronic Touch Controls
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By T. King
In the heirarchy of cooktops, induction is king. Although induction is powered by electricity, it should not be confused with traditional electric cooking.
Induction provides instantaneous results. The speed of heating a pan is amazing (surpasses gas and electric in speed and control), it does not throw heat (other than the hot pan), and the lack of heat generated beneath the surface means the cooktop is much cooler than either electric or gas, because there are no heating elements in the unit. Also, induction costs far less to operate than gas or electric.
This unit has digital controls (with a lit display that only shows when it is on), and I know, for example, that olive oil will burn in the pan above 5, but 4.5 is perfect for sauteing. And it will remain perfect for sauteing throughout the entire cooking process, it will not get hotter or colder.
Furthermore, you can store anything on the cooktop (we keep a bottle of olive oil on there, as well as a non-magnetic spoon rest. They stay cool to the touch regardless of how many units are on.
Now there are downsides.
1. Cost: cost prohibitive for many, by far the most significant factor. There are no freestanding range/oven combos, which means that you need to spend money on individual range and oven to get a functional kitchen. Furthermore, unless you have a 40A cooktop in place, you will need to upgrade your electric. The total cost for us was around thirty two hundred for both the wall oven and the cooktop, with an additional cost of $150 for the electrician, and about $300 in replacing the pans.
2. Cookware: although most high end pans are made to be induction compatible, the majority of widely available cookware is not. Especially non-stick. I found a couple nice "eco" non-stick pans at a homegoods store, but be advised to take a magnet along with you shopping, and only buy pans to which it sticks. That being said, all-clad is typically induction compatible, and there is a wide movement to making pans that way.
3. Probably not a wise investment at this point if looking for a return on a home renovation for sale. While many people discover the benefits of induction for themselves, it hasn't taken off in the US yet, and most people won't know the difference until using it. I doubt people would recognize the benefits if we went to sell the house. Perhaps a brochure would be in order...
Now for those that hate electric cooking, but don't have gas lines, this is an amazing solution--I think it is far better than the other methods of cooking. Also, if you frequently cook but have a smaller kitchen, this will keep it cooler.
If you have gas lines, I'd have to say that the benefits of induction (compared to gas) do not outweigh the initial cost. This cost could be recouped by energy savings if you cook A LOT, or by weighing in other considerations, such as small children being burned.
The 30" is very useful, and is equivalent to a standard freestanding cooking range. The 36" model would be appropriate if you are accustomed to having a 6 burner cooktop.
I don't have any basis for comparison to other induction units, but I cannot find any faults with this unit.
By Marie Richards
This is so beautiful. I afraid to scratch it. Anyway, I tested my stainless steel pots with a magnet. No can do. Only the Pressure cooker and the Cast Iron Skillet worked. So I have to buy new ferrous pots. They are not inexpensive.
By Anthony Talbert (Odessa, TX)
Cooking (mainly Italian) is my hobby. My 16 year old GE radiant still worked but the amount of time it took to heat up and, most importantly, the amount of time it took to cool down was frustrating. The heating time could be blamed on older burners but it is typical for radiant cooktops to take quite a while to cool down. When I had something that needed to be heated to boiling and then reduced to a simmer I had taken to turning on two burners -- one on medium or high and the other on low and moving the pan between them.
I would have thought about a gas stove but my kitchen is not plumbed for gas. When I saw the induction concept I was somewhat sceptical at first and bought a single burner induction cooktop to try the concept. I quickly became a convert. The induction cooktop will bring water to a boil in less than half the time of my old radiant cooktop and, more importantly, the temperature can be reduced immediately. And when I say "immediately" I mean immediately. One can go from a rolling boil to no boiling within seconds (see video here - http://www.youtube.com/watch?v=MgKJLF0AyKI).
I had to have my electrical supply to the cooktop upgraded from 30 to 40 amps for the cost of about $800 and I can truly say that this cost and that of the cooktop has been well worth it.
Since most of my cookware was not induction capable I did need to buy some more but that was a relatively minor cost. Besides, after 30 years of marriage my wife now has new things to give me for presents ;-)
GE has a great product here. The large burner on the right will go to 3200 watts and will bring 4 - 6 quarts of water to a boil in 10 - 15 minutes. The cooktop looks great and functions even better. GE customer support was fantastic. The induction cooktop is supposed to fit right into a cutout for the Profile line but, prior to ordering, I emailed them to get the exact dimensions of the cutout necessary for my old cooktop. It took a few days but they did research it and emailed me the information.
Both GE and Thermador have very useful information and videos on their web sites for anyone interested.
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