I grew up and learned to cook on a nice gas cooktop. Also used coil type electric and flat top electric a bit. Really, really preferred gas between gas/electric. Fast forward to married life, no gas available in our subdivision. Made do with a glass flat top for quite a few years, but never liked it. That one finally died, and I decided to give induction a try for a few reasons, but mainly to avoid having to put in LP, and a lack of a hood in our kitchen.
So far really like it. Still slightly prefer gas, as I am a huge fan of cast iron & carbon steel. Both work on induction, but tend to heat a bit unevenly if you are really throwing the heat to them. This can mostly be overcome, especially with cast iron, by heating them up to medium low heat allowing them to become heat soaked before taking the temp higher. They still get hot spots (usually the center) at the extreme upper end of the heat level, but nothing crazy. Good quality clad pans heat very evenly. The biggest thing that is noteworthy is just how much power induction has compared to either gas or electric, and how stable it will hold temps. Mine has settings of L, 1,2...8,9,H, plus a "P" power setting for each eye. Power is for rapid heating of stuff like pasta water. I was skeptical of having notches vs a continuous variable control, but that has proven to not be an issue. Once you get the temp you need to work at dialed in, it will hold it indefinitely. You can also take away heat instantly....for instance to stop a pot from boiling over. Kill the eye, and the boil over stops just as quickly. One common complaint with induction is a "singing" noise between the pot/pan and stove. I have not experienced this with the exception of on the P or high settings. Use of those settings is typically temporary/short, so not something I can't live with. The other big advantage, especially since we don't have a hood, is the lack of heat loss into the room. Makes a big difference in terms of not overheating the kitchen with cooking. Overall I'm a fan. Still like gas a bit better, but its a huge upgrade compared to plain electric. Added safety benefit of the eyes being almost immediately cool is nice as well.
Overall pretty impressed with ordering through amazon. Was about $600 less than anywhere else at the time, and just as fast. Air fry function is pretty neat, but can smoke out the kitchen if you do stuff that is too greasy. Like that it fits a freestanding space, but looks like a slide in. Had to make a small mod to the rear trim piece to work with our countertops/tile backsplash, but that was no big deal. Preheat is as fast as I've seen and overall bake quality is great. Bottom storage drawer is a bit small, but that space is utilized in the oven itself. Overall very impressed for the $.
| Brand Name | Frigidaire |
|---|---|
| Item Weight | 100 pounds |
| Product Dimensions | 25.75 x 29.88 x 47 inches |
| Capacity | 5.4 Cubic Feet |
| Installation Type | Slide-In |
| Part Number | FGIH3047VF |
| Form Factor | Freestanding |
| Oven Cooking Mode | Convection |
| Burner type | Gas |
| Drawer Type | Broiler, Baking |
| Color | Stainless Steel |
| Control Console | Touch |
| Fuel type | Electric |
| Certification | ada compliant,star k |
| Material Type | Stainless Steel |
| Batteries Included? | No |
| Batteries Required? | No |
