[epcoa]

You're linking to literally the lowest end builder grade piece of crap* non flat range, you even picked the one that doesn't have the oven window! I've even had near slumlords at least spring for the windowed glass top GE special when it was on sale. (I say crap, but that is unfair, having used these growing up, they are simple and basically won't break down and exceptionally easy to get parts for and repair [because it doesn't have any, not even a timer], and if the tenants destroy it, who cares). But Ikea doesn't even cater to that market at all, so it's disingenous to use that as a counter example. Most people are looking for something at least slightly better and those are going to cost more in the $800 and up range. And now that I have a job and a little money I would never willingly go back to a calrod electric cooktop. I'm sure there are some John Bircher types that pine for the days of mom's 1961 GE P7, but that seems like a minority.

This might be a better comparison:

https://www.homedepot.com/p/Frigidaire-Gallery-30-in-6-2-cu-...

Yes, induction is still more expensive, but it is not crazy more expensive either for middle class homeowners that no matter the fuel want something nicer than that shitty Amana linked (that's low end even for grad student slums).

What must have features are you unable to find in the current crop of induction ranges?

[bluGill]

ikea is for people who will settle for worse than builer grade so long as they can convince themselves it is better. sure it is better than walmart furniture and a lot of 'high end' is just as bad, but it isn't real quality. Rant over, I'm sure some who don't know better will challenge that, but I'm not responding.

I expect my range to last for a few decades and I cook often. If I'm going to spend several thousand dollars I want something worth it and so far I can't find anything that fixes all the issues with the 40 year old range that came with my house and so I'm saving my money for some other 'toy' I will enjoy. as an engineer I'm in good finiancial shape but not so good I can replace my range whenever I feel like it (if I was I'd have a much larger kitchen)

[epcoa]

> ikea is for people who will settle for worse than builer grade so long as they can convince themselves it is better. sure it is better than walmart furniture and a lot of 'high end' is just as bad, but it isn't real quality.

Irrelevant. I'm not debating the merits of Ikea furniture, but they do not produce appliances, they rebadge Electrolux, Whirlpool (Amana) and Frigidaire, and the models they are offering are simply not the most basic ones (though they have just the tier above - this gets you at least a fucking oven timer and lighted, windowed oven), that's just a fact.

I grew up with a Calrod cooktop, like non-stick cookware they are iconic post WW2 marketing Americana. Like Oscar Mayer bologna, they were considered suburban "luxury" and marketed as superior to gas (the marketing of gas superiority is whole other thing, but prior to inductive it was actually superior for most things, that's why it was/is the mainstay of the restaurant industry). https://thisoddhouseblog.wordpress.com/2012/08/15/electric-s... But I have no desire to go back to that. Terrible heat conductivity, slow response, imprecise temperature control, terribly inefficient especially in the summer (as a side effect, piss poor cooking power compared to even a domestic gas range, yet no ability to go as low). It's hard to overstate how much easier (if not just possible) to cook certain foods on something with precise wide range heat control whether it be gas or inductive.

Obviously people made do with these for years, and if one is happy with that level of functionality and convenience (especially at the lowest of the low end of features), and it allows them to prepare what they want, it's unlikely they'll appreciate any of the benefits of an inductive cooktop.

But it gives precise and rapidly changeable heat control, a radiant heater does not. This is important to people preparing more varied dishes. This sounds like this is simply of little benefit to you, because you still haven't mentioned what features on the current selection of inductive ranges is missing.

They're also wickedly more efficient because you're not radiating a ton of waste heat into the conditioned space (at least in summer and warm climates). There are people that cook and bake enough that the electricity of both the heating and the space cooling are a noticeable monthly expense. Not the primary benefit point though, true.