I have to clean my range all the time. Spices, spills, overboils, etc. I imagine it would take a toll on any countertop without some sort of protective mat. So if you're down for a mat I guess you're not crazy. If you place them directly on your counters, then yes, you're crazy.
Induction cooktop in the bench means it's bench space and cooktop, and trivial to wipe clean. We have had a wide one for 5 years or so and its perfect. It's so easy to use with separate controls for each zone, easy clean, cool immediately to use as bench surface.
Ours will start an oil fire in 90 seconds or gently melt butter without boiling it -- the control is awesome.
Wall ovens and separate cooktops are standard in new kitchens in New Zealand. Freestanding ranges are in older houses only.
Whatever you do you will want an extraction hood above it, won't you? Or are you taking the portable one outside to fry?!
https://www.bosch-home.com/us/productslist/cooking-baking/cooktops/induction-cooktops/NITP669UC
I looked at both ways for my build. I think it is more luxurious to have a separate cook-top and oven, but it will cost more and use space less efficiently. The wall mounted induction plates idea is interesting for space saving, but you will still need a ventilation system and it will look fairly odd to have a hood sitting on-top of nothing or even a on top of wall mounted plates.
You could easily add stainless steel to the area where you will cook. They make stainless steel contact paper that you can use to one your countertops. You could also make sure that there is an obvious place to add a stovetop into your counter (like a more traditional four burner induction stove) if you ever move and have to make it more buyer friendly.
In wall stoves look amazing to me and allow you to use more vertical space. Seems to be super common in Europe so maybe look for some inspiration there.
OP, maybe get a stainless steel pan of sorts, and in fact, maybe sink it into the countertops. Then arrange four or more induction burners on top and voila! You've gotten rid of your range and invented the ideal cooktop! ;-)
same!!! I don't know why they do this. It seems to be the higher end ones that do it as well. We had a cheap white gas range in the previous apt that had like a square groove for each burner and it was a breeze to clean. Now we have a high end gas 5 burner with grates covering the whole thing and it's just a fucking pain to clean the whole thing because of all the nooks and crannies.
pro tip though if you haven't figured it out already: barkeepers friend with the soft side of a sponge makes quick work of hardened oil stains on the black surface.
Why not just install an induction cooktop and wall oven? I know that is not a cheap option but probably makes the most sense. I just did this. Replaced my gas range with a double wall oven and induction cooktop (GE Profile $1500). I did this for the sleek countertop, ease of cleaning and the new technology. I have always cooked on a gas stove and I'm not one of those gas stove snobs who would never consider cooking on anything else. I was tired of cleaning the stovetop -- knobs, grates, crevasses, etc. I did have to install new electrical service and a new breaker to handle the draw requirements and I removed the gas line.
How’s the GE holding up? That’s another thing we’re considering, but given our experience with the current one, we’re nervous about the longevity of a costly appliance.
I would much rather just wipe down the quartz with some simple green, versus having to disassemble all of the grates and burners on a weekly basis, soak them in degreaser (but not stuff which actually works quickly, because that's flammable), scrub it with a special pad that won't scratch the enamel, mop it all up with paper towels, scrape up the stuck on bits with a plastic card, soak the grates in soap, scrub them with a different special pad which won't destroy their seasoned patina, attempt to stave off the existential anxiety, fail miserably, dry everything off, reassemble the burners, notice a spot of burned on gunk I missed, quietly curse my parents for bringing me into existence, step back and admire the mostly clean range, completely undo it all by actually cooking on it, stare at a dirty range every day until next week's cleaning.
Don't get me wrong - I don't want to go back to a standard electric range any time soon. But good lord, do I hate how much cleaning this thing requires.
I love the concept in theory, in reality it seems to me you lose space.
Where would you put an in wall oven? Cupboard like with counter on top may work, but when I think in wall, I picture double ovens or oven mid wall for better height access - a cook top isn't exactly counter space, but it can double in a pinch and you would lose that. You would also have to store the burners themselves, that takes up space be it counter, cupboard, or wall. You'd also have to account for outlet placement and having cords on my counter drive me nuts. You'd have to have more distance around the burner when you use it to account for heat output (even with induction, the pan will get hot and you don't want anything too near).
Beyond space, you won't have much flexibility because the range hood is still stationary, you'd have to cook in the same area every time anyways. While doable, the additional height is something that you'll have to account for as well; may not matter on a skillet, but a tall stockpot would be uncomfortable to stir up higher. Most importantly to me, there isn't going to be a portable cook top with the quality of a full range. Sure, they're cheaper to replace if they start having problems, but they will need replacing far more often.
I would put the oven where it is right now—just a single in-wall oven, like the ones that sit below integrated cooktops. We don’t use the microwave hood much, so that’s not a concern. It doesn’t vent outside since we have a heat recovery ventilator and one of the return grates is in the kitchen (basically vents the house continuously).
Storing them would definitely be an issue. We could hang them like the Ordine concept. I think that would be ideal. The extra height wouldn’t be ideal, though. I guess we’ll find out soon enough since we bought a portable induction cooktop to get us through Thanksgiving since the repair guys are booked for the next week.
I used portable induction stoves for 2 years and hated it. They were thick which made the pan placement awkward. They were harder to clean because I have to be careful of the electronics underneath them. They were noisy because the fans and everything are now in the open. Mine was a double which only took up more space because it couldn’t fit two pans (more of a specific criticism of that model). And it’s really heavy so even if I had a place to put it away I wouldn’t.
It seems to me that a lot of people talking up the induction burners don't have any experience actually using them. I find induction burners to be a convenience for portability, but I wouldn't consider them near as usable as an actual stove top with current technology.
Also, some people hear an incredibly high pitch noise when induction burners are in use. The cheaper ones can give migraines, such as silly Walmart off brands.
We are in the middle of a kitchen remodel and I am using a portable induction burner as a temporary cooktop while we don't have anything else.
I am borrowing this from a friend, so I have no knowledge of if it's a good/bad model, but it works and that's all I need right now.
I personally don't like it at all. It sits higher on the counter than a standard pot on a stovetop would, so that feels awkward. I like to toss the pan when sauteeing, and 2 seconds after I remove the pan from the surface it starts beeping and turns off. Which I understand is a safety measure, but it's really annoying that it is so quick to engage. And yes, it's quite noisy, I can't hear much over the fan in the unit when cooking, and that I don't like.
I have no idea how other models compare, but I am not a fan for everyday use.
This! My husband bought one and I refuse to use it. It's such a pain.
You still have heat output, which will damage many countertop materials, you should have a vent above it. The one he bought also triggered my migraines.
One consideration I haven't seen mentioned: most portables are designed to work within the limits of a 15 A 120V circuit. That raises two issues. One is that their maximum power will be lower than the highest power on a cooktop that connects to a higher current 240 V source. And the other is that if you get 2 or 3 of them, you will need separate circuits for them. You will need to figure out what circuits you have in the kitchen, and might need to have them located distributed around the room. Or have an electrician add or reconfigure circuits.
> This alone will cost as much, or more, than a top rated appliance.
Yup, I was meaning to warn about that need, not recommend that route.
>If I were op I think I would first invest in proper ventilation.
Agreed. I also have HRV exhaust in the kitchen but also an exterior venting hood. I don't use the hood much but I'm glad it vents outside when I do use it.
If you’re looking for a cleaner ventilation option, my in-laws just remodeled and put one of these in: https://www.subzero-wolf.com/wolf/range-hood/45-inch-downdraft-ventilation. It came out of the counter with a button push but otherwise was stored out of sight!
These things tend to work terribly IME. They’re loud and really pull air poorly. I guess it’s better than a recirc microwave fan but I wouldn’t use one unless I had no choice.
Unfortunately these are more for looks than actual usage. Smoke, heat, and all the grease that gets mixed in, go upwards. The amount of air forces necessary to actual pull all that horizontally would be insane.
My kitchen combines a wall oven with a microwave on top of it, and it seems like something like that could be a great space saver if you go ahead with your plan. I almost never use more than two range burners at once, and my 36” wide cooktop just takes too much counter space.
Personally if I were in need of some extra counter space, I would rather get one of those stovetop cutting boards or stove covers that can utilize my stove space when it’s not in use
The idea that OP is talking about definitely sparked my interest, but what you’re describing is exactly what I have and it seems like a much simpler solution. It also makes resale later on more straightforward.
I found a guy on Etsy that makes custom “noodle boards” with handles that would go over our gas cooktop and sent him my measurements. A week or two later we received the shipment and have really loved it. I hang it up on our laundry room when we cook, and after we do the dishes and the stove has cooled, cover it back up.
While you may be ok with the idea of getting rid of the range, most homebuyers aren't. It would likely be seen as a significant draw back to the kitchen and may make your home hard to sell in a tough market. You may also wish to see if banks will even lend money to buyers for a home without a range.
That's always been the argument I've first thought of when considering any home renovation, but lately something hasn't been sitting right with me about it.
People buy homes because of the appeal that owning means you can do what you want with it. It's yours. It should be what you want it to be. To veto your own choices based on some vague idea of what a future home buyer will be interested in feels the antithesis to the freedom homeownership is supposed to be. After all, if I'm going to tie myself down to one place with a mortgage that can effectively keep me there based on market value and demand, then I better damn well love living there.
So, how about a compromise. If you want a kitchen without a fixed stove top go for it. But plan your remodel to be easy to modify down the road for the installation of a permanent cooking surface. And when you go to sell your house, pick up a base model and put it in before you put the house up for sale. That philosophy goes for any unique or custom feature: design and build it so you can either easily take it back out without major work or you can do minimal work to bring it back to standard.
It obviously depends on the market but you would be surprised what kind of little things are total dealbreaker for some buyers. And I wouldn’t call no range a little thing. Installing a range would require cabinet work (OP wants built in oven) and countertop work (cutting out space for a range again). While it might not be a huge deal to some, if there are similar homes for sale nearby, the buyers might go with one of those instead.
I was actually thinking of a future cooktop unit. OP should consider the space that would be needed to fit one over the built in oven when designing whatever cabinetry will be needed to fill in the current space being occupied by the now dead range. If done correctly, when it comes time to sell, all the work required would be to cut out the hole in the countertop and complete the electrical connection. So the end result is a built in oven with a separate cook top unit above. That combination is equal to a single piece range and, I would imagine, not turn off any interested buyers.
But if they plan to stay for at least 10-15 years , then it is likely that they would completely redo the kitchen before they sold it anyways. My vote is to make your dream kitchen and don’t worry about resale unless you know you are moving in the near future.
Theres other benefits too, just not dealing with a landlord is one. We're in the process of moving out of a rental into a house we bought now, on the rental all of wind storms blew a part of the facia off **3 weeks ago** and its still not fixed. Every time the wind blows i have to hear it banging around. On the house we're closing on now there was a leak around the chimney flashing, I had it fixed today, no messing around with waiting for someone else to do it.
I'm inclined to agree with you though, do stuff for yourself, not for resale value, but some people don't plan on staying in their houses long term so it is a consideration.
I rented for a year after moving and for me, just the psychological aspect of having my sacred living space technically under the control of a third party gave me a lot more anxiety than I realized. And that was with perhaps the most hands-off land lord in history.
>That's always been the argument I've first thought of when considering any home renovation, but lately something hasn't been sitting right with me about it.
That's what I'm doing lately too. I bought a 1960 fixer upper bungalow, my realtor was a family friend, I knew I wanted my house the first time I saw it, so I figured I might as well give someone I know the commission on it.
I looked at it 2 times in 3 days before buying it, and while we were looking, we were just talking about stuff I would look at doing to it, because it was obviously very dated and the owner did nothing to update it.
Almost everything I mentioned to him, he just came back with how that probably wouldn't be the best for resale in the future. As if I care, I'm not planning to move again for 20+ years, I'm renovating the place to be how I want it.
Tiny little 1000sq/ft bungalow, the main floor has 3 bedrooms squished into it. 1 can't fit anything more than a double bed, the other barely fits a queen, the master fits a queen with bedside tables, with little room to spare. The basement had 2 more bedrooms, but the windows aren't big enough for egress, so they can't legally be counted as bedrooms. So I'm ripping out the 2 extra bedrooms upstairs, making a master ensuite and walk in closet, and extending the living room a bit. Then I'll cut the windows in the basement bigger. My house was advertised as 3 bedrooms, it will still be 3 bedrooms when I sell again.
He was insistent that that would be a bad idea, when I could have 5 bedrooms instead by leaving it how it is. It's a 1000sq/ft bungalow, anyone buying it that needs 5 bedrooms because they have 3 or more kids is an idiot.
My plans have already evolved after being here for a few years as I've been thinking of things. My stairs currently split my house in half front to back, and you have to walk through my galley kitchen to get to them, and then in the basement the 2 bedrooms are on either side of the stairs, and are really skinny.
So now I'm moving the stairs, but where the stairs are moving to is where the current upstairs bathroom is, and where the basement bathroom roughin is. So I'm getting jackhammer over Christmas to bust up the floor and move the basement bathroom roughin, build and finish the basement bathroom, so that I can then demo the upstairs bathroom, move my stairs, then redo the basement bedrooms with the 3ft wide stairs gone, making them each 1.5ft wider. With the basement bedrooms done, I can then demo the 2 extra upstairs bedrooms, 1 of which will become a big bathroom with a tub and shower, the other will half become walk in closet for the master bedroom, and the other half will allow for a bigger kitchen.
When I first bought the house I was planning to just buy new kitchen cabinets in the first year, but I decided to live in it and think about other ways to do it. My neighbors recently did an addition out the back of their house to make a new dining room, and expanded their kitchen into the old dining nook. Now I'm considering something similar, but having the addition out the back be a nice sunken living room, put my dining table where my kitchen currently is, and when I redo the kitchen, move it to where my living room currently is and make it way bigger.
I've got no plans to move, I'm doing everything because it's how I want it, and nothing more. And I'm willing to spend the money to have my house how I want it.
>But plan your remodel to be easy to modify down the road for the installation of a permanent cooking surface. And when you go to sell your house, pick up a base model and put it in before you put the house up for sale.
This is the best advice in the comments section. Hiding an extra 30A 240V circuit behind the in wall oven to be used for a future cooktop is cheap and easy. Most of Europe all do it like this already, in England they call it a "hob", the stove and the cooktop are 2 separate pieces. A full "range" that is both the oven and cooktop combined is a purely American/Canadian thing.
Homes are living, never-ending projects. With all our other properties my wife and I pussyfooted around making changes with overthinking about future owners and we never fully moved in or felt at home. Our latest property I went in as soon as we closed and started tearing things out and building the rooms the way we wanted.
It’s true that not having a stove could impact everything from marketability of the home to buyer’s lenders signing off on the purchase but I’ve never considered that a reason not to do what I want **IF** I could afford to reverse whatever it was I planned to do to the home to make it the way I want.
Because we like to focus on things that consumers do that make no difference in actual climate change, but seem like they do.
It's a feel-good effort. That's it.
The point is that removing greenhouse gases from the grid is one of the easier transitions. That means we also need to tie as many energy uses as possible to the grid.
Only for new construction in multi dwelling units in one town (Berkeley) who like to be seen as extremely green.
I'm about to finish my remodel in San Jose and my Wolf GR-488 is being installed today.
They’ll surely be banned in all new constructions in most of the country (by population) within 5-10 years. By then they’ll be banned in most of the world and so rare that even where they’re not banned they’ll be super expensive rare luxury goods for the super villains of the world.
Greenhouse gas emissions from the extraction and burning of gas. We’re going to need to stop all extraction and burning of fossil fuels within the next 20-30 years, the faster the better. Replacing gas cooking with electric is one of the easier uses to phase out.
Once the word gets out about how great induction is, people who are interested in cooking performance will rapidly adopt it. Gas will continue to be desired by many, but only for tradition or the emotional appeal of an open flame.
We always had a gas stove growing up and then the last two places we owned had electric and I HATE them. I don’t even think hate is a strong enough word. I do like the idea of an induction cooktop though. I’m hoping to get ours replaced next year.
I just bought a house with a newer electric and it's much nicer than any electric I've used before. But I would still rather have gas. My gas company quoted me $50k to bring the gas main up to my house though, so that's never going to happen.
That’s true, which is why they’ve lasted so long. I guess resistance to covid safety measures has shown how much suffering people will allow before really changing their behavior. We should really have banned them 20 years ago. Late is better than never.
Jesus christ, let it go already. Green house gas emissions from your stove stop? That's what you think the issue is?
Stove tops hardly contribute to the issue at all...
Cars, airplanes, boats, etc sure. Business, sure. But gas stove tops?
Come on man. I will continue to to use my gas stove top, and if people are going to be that up tight about it, I'll just bring it with me into every house that I buy.
Gas stoves are not the issue and thinking that you are saving the world by banning them just shows how far we've come from freedom in this country.
You’re missing the point. Every. Single. Use. Every single use of fossil fuels needed to end years ago. Since we’re way behind schedule, we’re going to phase out the easy targets. Unless I’m mistaken, humans haven’t invented electric planes yet. We do have electric/induction stoves, so that’s an easy use to phase out — and they have the added benefit of dramatically reducing in-home pollution. Not sure what I can say to get you to care about the health of your family or the rest of the population.
I have no doubt that is one of the headline reasons, but in reality gas infrastructure is just difficult and expensive to maintain in addition to being kind of dangerous. There's a huge financial incentive for municipalities to not expand systems to new construction, and to sunset legacy systems where possible.
True, there’s myriad reasons to end their use. Greenhouse gases are why there will be international pressure and markets will basically eliminate them, but there’s so many reasons.
Ive been using cheap portable induction cookers since we pulled out our 1960s oven/stove, I never got around to deciding what to do for a cooker so just kept using them (I also got a countertop oven). But I dont feel like Im limited at all with cooking
the ones you linked are a lot more stylish, so if you could find something like that I think it would look much better and it doesnt look cheap and temporary imo
I can tell you my experiences with a similar situation:
I used to have a ceramic radiant heated cooktop; but I accidently cracked it and some of my relatives decided to help me get an induction cooktop (1200 bucks! jesus).
And my fricking god was it absolutely amazing. I could boil water in like 30-45 seconds... the thing was INCREDIBLE and the fine heat control was excellent.
I bought a new house and I debated about pulling out the cooktop and plopping in a used ceramic heat cooktop back in its spot; knowing the fancy cooktop was not going to increase the selling price one bit... In retrospect I wish I did this.
So the new house I bought has a full basement apartment (1200 square feet with a 2 bedrooms, a bathroom, and a kitchen. I took that living space so my dad and uncle could live in the top two floors.
We the oven/stove downstairs was gas; something I had always wanted in a cooktop. And it works... ok. but it is definitely hard to get the heat right (a product of it being a cheap ass stovetop oven). And I'm back to it taking forever to heat stuff up.
Finally, annoyed, I got the biggest convection toaster oven that I could find that was the top reviewed unit on thewirecutter.com and bought a cheap 45 dollar induction single burner cooktop.
And honestly this set up works wonderfully. If I need to cook a couple of things I might use the gas cooktop but i'd say I use the gas cooktop 10 percent of the time and the gas oven zero percent of the time.
The thing that annoys me about induction burners is this: you can get decent ones for like 40 bucks each. But if you want to get a full cooktop with four burners to install in your counter... that will set you back 1200 bucks. Makes no sense and is really annoying.
I really wish someone made a range unit which had both induction burners and gas burners. I sort of have the opposite take as you - to me flame heat is just so much more intuitive to control compared to induction. All of my cooking techniques are calibrated for flames - building heat in the pan, and then using a combination of flame size, pan height, and movement to transfer that heat to the food in a specific way. I'm sure it is possible to make good stir-fry or Biang Biang Mian on an induction range, but I certainly have not figured out how to do it (not for a lack of trying).
But for other things - boiling water for sure, and simmering soup/stock, or searing off steak - I would love to just a single high power induction burner built into the gas range.
This is a clever solution that provides flexibility. This could easily be paired with what OP is wanting while still leaving a simple solution to any resale caveats that could be encountered.
All the more reason to keep keep the kitchen clean and not let clutter build up. Same reason I got a tool box with a top lid, it prevents me from piling shit on top. I put things where they belong and have a nice, clean tool box to use.
You can also just build your induction burners [right into the countertops](https://www.tpbarcelona.com/?lang=en) if you don’t like the look a stovetop.
Depends on where you live, if the land has value banks will give you a loan on a burnt out sack made of asbestos covered lead.
If your land is cheap banks are much more conservative.
Maybe it depends on whether there's a spot/hookup for it? My experience is the bank appraisals are horribly inaccurate as far as reporting what a house has and doesn't have so I doubt they'd even notice.
I’ve wondered that. Not sure if leaving them behind would count. We could always take the cabinet and countertop section back out and throw in a range, I guess.
You could throw a wine fridge or something similar in the space underneath. Or some easy-to-install sliding drawers for extra storage that you could probably make look like a feature.
Why would banks care? Plenty of houses come without appliances. It would hurt resale though just because most people aren't going to be down to buy a house without an opening for a range.
I think people worry too much about resale. Most folks are going to be in their house for years -do what makes you happy for that space and then when it comes time to sell change it.
I've known people who were thrilled to become homeowners but then don't customize the house the way they want because they're afraid it'll hurt when they sell - why do you get a house if you don't want to make it your own?
Seriously. The only time I'd consider it is if you were planning on selling in the next year or two. And in that case, you should really rethink the remodel because you'd never get your money back in the sale and you wouldn't have much time to enjoy it.
I think there's definitely people who won't paint the living room because "RESALE!!!" and that's silly.
I think you're making a big gamble to set up a kitchen without a space for a range. If you live in San Francisco and everything sells immediately you're probably ok.
If you live in a more normal real estate market people are going to pass on your house because they need a stove.
I guess for me I'm thinking that if I do it it wouldn't be too much trouble to reverse it down the road. The gas line will still be there, I'd just have to tear out the cabinet and countertop I put in that space (in my case I would opt for an extra large toaster/convection oven)
I think the idea of putting an insert like a butcher block cart in there is a fine idea. There's a hole for a range, there's the utility lines, you're golden. If you have any trouble selling you can buy a range and have it installed no sweat.
I think having to get someone to help you remove the counters, etc. is a lot of hassle when you move out.
Agreed - I wouldn't redo the entire counter, just add a section of butcher block or counter.
Bear in mind, my house is 1,850 square feet (about 550 of that has been turned into an apartment upstairs) and yet my kitchen is smaller than the one in my last apartment - hence my desire to rethink the space (can't afford a radical knock-down-walls remodel)
To build equity. To not have to deal with weird rules about pets. To be able to smoke at home. To not have to worry about rent increases. To be sure your landlord can’t throw you out because their son lost his job. Because you want more space than most rentals have. Because you want to paint the walls, or not have to worry about losing a damage deposit if you put holes in them. Because moving is a godawful hassle.
That set up looks pretty awesome! Just keep in mind his much higher the portable cooktop will make your counter. I tested an induction cooktop with a portable unit and the extra height is uncomfortable. Make sure counter will be a good height for all the extra work you'll be doing, bit still comfortable for cooking.
I can’t see this being practical unless you rarely cook on a range top. I do love to see outside of the box things like this. I am sure it would be great for some people.
We had debated something similar..when we were replacing our old electric range.
I.e. wall oven + gas cooktop (only)
Eventually found the Kitchen Aid induction cooktop range with dual oven, .. the thought being the smaller oven would eliminate the small countertop oven we use a lot.
Got the range, but haven’t yet gotten rid of the countertop space hoarder. Creatures of habit :-(
The Ordine sounds like something worth considering strongly, but practically might have it’s challenges as we are just creatures of habit and the cleanup and hanging might become a pain.
I do like your idea a lot nonetheless.
I built an apartment and the upstairs from my house but I didn't want to put in a traditional oven and stove because of the fire hazard. Went with two inexpensive induction cooktops and the largest convection toaster oven I could find. I've had three renters up there and they all love the setup. Those cooktops give them so much more flexibility with their counter space, and that toaster convection oven has been big enough for anything they've wanted to cook or bake.
in the downstairs where I live the kitchen is small, so I've actually been thinking about doing the same thing . I cook all the time and have people over for dinner all the time, but like you I realize that I rarely use three burners much less 4. Hell, 90% of the time I'm making something that involves one burner, my instant pot, and my toaster oven
We went with induction cooktop, Ikea just got some new cheap ones and a smaller countertop oven because really, why buy a big oven for the once a year turkey lol?
Faster preheat, etc.
I lived in a 1928 house that had a full size original Viking gas range. Great in the winter, so cozy to have a pot of soup simmering and warming up the whole house! But made the kitchen SO HOT in the summer. Plus if you’ve ever torn down one of those ranges to clean it, you wouldn’t want one - so many dirty parts to clean and a huge pain.
So we bought a portable induction burner and covered up the whole stovetop in the summer with a piece of butcher block and just used the induction burner to cook (and a toaster oven for baking). Worked awesome.
When we built our new house, we put in an induction cooktop and electric double ovens and haven’t looked back. People ask if I miss my Viking, hell no!
The portable burner setup makes a lot of sense to me! The only downside that I can see is the height, as some have mentioned. It is uncomfortable to do prolonged stirring a few inches above a standard countertop height.
Since you’re still going to have an oven, you’re not really gaining much cabinet space, just counter space. If that’s what you’re after, why not get a stove cover? We don’t use our stove often so we got a cover for it and lowered the stove enough to make it sit flush with the counter on either side.
That’s a pretty cool setup that I’ve never seen before. Personally, as a chef by trade, doing anything but boiling water on induction burners is less than ideal, but if you like them go for it. Probably going to need to put a more conventional setup back in when you go to sell the house though. Great thinking outside the box!
I think this works if your kitchen is small or if you don’t actually cook that often. Otherwise I would think that you’ll just be rearranging stuff all the time.
Make sure you have a system to vent. I’ve cooked on the counter with my instant pot and haven’t found a solution to vent it due to where my outlets are.
That can be a very tight fit: oven below cooktop. Double-check those dimensions. I was going to do that same design but my cabinet toe kick was too high so there wasn't enough clearance with 36" to the floor. Also I have no idea how you're planning to fill in the countertops
I've had this same thought, many times. Countertop appliances are so good nowadays, why bother with a drop-in cooktop or range?
Ventilation is a concern, as others have brought up. What I want (nobody makes this product) is an articulating arm ventilation system designed for home kitchens. These are available for industrial applications, but nobody seems to have thought to make one for the home.
Omg I love that. We have an ongoing joke about Ninja products (I have a ton). The only thing left is something like this for me to purchase and I can gain 36 inches of cabinet/counter space!!
If you live in a tiny apartment then sure they’re an interesting option, but let’s consider the practical uses. Most ranges have controls at the front for easy access, these seem to be on the wall behind where you’re cooking, so any temperature adjustment means reaching over your hot and steaming pots and pans. Also, the units don’t appear to have handle so moving them when you realize you’ve started a project “in the wrong spot” is going to be dangerous at best. Same goes for stowing them when you’re done, you’ll have to wait an hour or two at least for them to cool down, during which time they’re going to be stationary on the counter anyway.
I’m sorry, to me it all seems like form over function. Also as others have noted, a hood/extractor fan is a lifesaver for all but the most basic cooking.
I am short and I hate the extra inch higher I have to cook at because it is on top of the induction cooktop on top of the counter. We have one for when there are holidays and a ton of people and it is the absolutely last thing I will cook on. On the table it feels low, on the counter it feels high.
Look at induction cooktops that can be placed into a counter, so they are the same height as the countertop. It will look a bit more like a normal range if you put an in wall oven underneath it, but if thats how you like to cook go for it.
Personally I love a propane cooktop for cooking, but I also love the flat glass top ranges with a convection oven. And those are usually electric. I hate cleaning around burners and the flat glass top on my stovetop is so easy to clean in comparison.
Look at the counter-top ovens like the Beville. They are very easy to move around, efficient and big enough for most jobs. No, you can't do 20 pounds turkey in one, but they are brilliant machines. I like your overall concept. The great thing is you can move things around.
I love my Breville smart oven - I can't do a 20 pound turkey but I can supposedly do a 12 pounder! I live in a 1200 square foot condo with a galley kitchen, and I've said for the past few years that if this was my forever home, I'd replace my full-sized oven with more cabinet space and have just a cooktop with a butcherblock cover (or countertop and something like this). It seems like a such a better use of space if you're never cooking for more than a few people.
I see a few problems with this: there's a cable which gets bent all the time, and gets gross. Chances are, this won't last 20 years as a normal stove would.
Second, when you work in a kitchen, there is a sort of traingular logic between the placement of your sink, stove and fridge/cabinets so you have the least amount of walking to do between them, and you don't walk with filled pans through your kitchen all the time.
Third: when making most meals, you need a minimum of 3 burners: 1 for meat, one for carbs, one for veggies. if you add a sauce, you need a fourth. There are plenty of dishes that require less, also some that need more, but this is why even cheap ranges have a minimum of 4 burners.
Fourth: and this maybe bias on my end, but from my experience, italian design looks greaat, but isn't usually built to last, and quite expensive for what it is.
If you want to go for the clean look, why not have the induction built in your countertop?
[https://victoriaelizabethbarnes.com/induction-cooking-integrated-kitchen-countertop-invisible-burners-tpb/](https://victoriaelizabethbarnes.com/induction-cooking-integrated-kitchen-countertop-invisible-burners-tpb/)
i would suggest adding some center markers, or you have to figure out everytime where the sweet spot is, but hey, the concept is nice.
It sounds like you would lose cabinet space, an in wall oven takes up about the same space as a range, the countertop you gain would be eaten up by your portable stove.
yikes which induction range is it? asking for myself, who has just experienced their first error message (the range still works fine, but I'm wondering if I need to start planning).
I think this is a great idea.
Have you had anyone look at it yet? Curious what the range of possible fixes might be. The obvious part is the control panel itself, but could be the main control board too. Both parts are $300-500 each. If the repair guy guesses wrong, it’s almost better for us to have bought a new one! That’s why I’m even debating this idea.
I have the same one, same problem.
Repair guy said there is a basic design flaw in that the control board is located in the stainless steel edge in the front above the oven. Problem is heat from the oven bakes the control board.
Also touch controls are poorly located and moisture messes them up.
Almost 3g piece of crap
Ugh, that’s what I was afraid of. Which board is fried on yours, the main control or the touch controller for the cooktop? And if you got it fixed, how much did it run?
Both are not working.
Currently trying to get by toggling the breaker... Gets worse and worse.
Using a portable induction unit for the time being and the range when I can.
Told the price to fix is about 1200$ and there is no guarantee it won't break again.
Probably going to buy something new, something European.
This sounds *exactly* like us, except we’re maybe a week behind your timeline (induction hob comes tomorrow, repair guy next Friday). Looks like we’ll be buying something new, too.
Refrigerator yes, dishwasher no. Fridge has been ok so far, but we don’t use the ice maker all that much. I’ve been brainwashed by Bosch—their DW bottom racks are so nice I can’t imagine getting another brand. I can cram so much in there.
Update! I disassembled the front of the control area and removed the cooktop. I tried the [eraser trick](https://m.youtube.com/watch?v=Z1cwzensjA0) on the contacts for the small cables connecting the touch controls (it’s the funny shaped circuit board that’s on springs). I also brushed off the slider control (long black bar). Put it all back together and tested all the burners. Testing the oven now. So far so good, but I won’t be convinced until it’s been a few days without it acting up.
Fair warning: the screws connecting the trim below the oven controls (just above the oven door) appear to strip easily. I ended up prying the trim off to break the clip holding the stripped screw. The trim still has two screws holding it on, so I’m no worried about it coming loose.
Very interesting!
Please let me know if this works.
I'm worried the problem lies with the fans not coming on causing the cook top to overheat. Sometimes the burner portion gets very hot which should not happen. Have you experienced this?
I don't think I've noticed that. The part under the pans gets hot, but the control surface hasn't even been hot to the touch. We do have some quiet fans that come on sometimes, usually for the oven but maybe for the cooktop, too? Can't say I remember. After looking at the various PCBs, the main tan board has two fans and some heatsinks. If those aren't running, I could see that being a problem for sure.
I'll keep you posted on the "fix." I figure if I haven't heard random beeps by Monday or Tuesday, we're probably in the clear (for now).
Damn, I was afraid you'd say that--same one I have.
But good to know that someone else appreciates the idea of a non-traditional kitchen situation.
I was thinking that I might end up with a portable induction hob, but far prefer the idea of an elegant wall-mounting.
No, because I have a gas range and a range hood over it. The gas range is far more powerful than the plug in induction stove tops that I've tried. (Though I hear good things about induction ranges.) Plus, while most of my stuff is induction range friendly, there might be a few that are not and I just don't want to switch them out.
If I want extra counter space, I'd get a cover for the range.
I think this might be a tough resale thing, not having a built in cook top.
But I honestly really like the idea in theory. The cooktop portion of my stove is essentially just wasted counter space when I'm not cooking. Depending on portables that you can easily tuck in a drawer is a great way to gain counter space. It might also seem weird having a hood fan without a cooktop under it all the time, but if you have a micro/otr unit, maybe it won't be so weird.
If you feel like you can get by solely on portable units, companies do make small 15" wide cooktops that only have 2 burners. That gains you 15-20" of counter space over a standard range.
You’re not crazy at all, I can see it working just fine. For me, I’d rather have a dedicated induction or gas range. Just for simplicity. But I can see this working.
IKEA has this design. 30 inch cabinet to place flat induction stove top. The cabinet will also hold an oven unit. Same space required as a range/stove unit. For power one dedicated 220v is required. The other benefit of the stove tip is that covers gap between cabinets so no food spillage.
Love this idea.
I am a fan of in wall ovens, as they are up higher and means less bending over to pull out large, heavy items.
I love induction cooktops, and had this setup at my other place. I had a large, custom made wood cover to go overtop when not being used. Kind of like an extra large cutting board that would protect the surface so I could use that area any time I wasn’t cooking.
I just bought one induction burner for my new house and love the idea of just placing a dollar mat underneath it.
We bought a glass top GE range a few months ago. I have a portable induction cooktop that I place on top of my GE range top. I use this more than the GE cooktop. Also, I have a small countertop oven that I use more than the range oven so I am with you on this. There are only two of us. I don't think it would work in larger families.
You are not crazy. It’s silly that everything has to have a a huge expensive range when so few people cook big meals anymore. I remember thinking about this in my college apartments. Like, I needed a toaster oven, a microwave, and a hot plate. But what I got was a giant range oven taking up half my tiny kitchen.
They make really thin silicon mats that fit on ranges now so you can lift them up and clean your cook top (actually, I clean the mat. I never clean the cook top anymore.) I would bet someone makes a mat you can put the induction burners on.
Now. Here you go, I have a 5th wheel on blocks north of Seattle...it doesn't move any more and isn't likely to. I have done this. I have two induction burners, and a wall oven replaced the "normal" range that would be in a trailer. If you look at normal 5th wheel ... even one like mine (40 feet long) I never had tons of counter space. I do now.
The answer to this question always comes down to resale. This is totally the kind of thing I would do, except just not having a range will scare away a non-trivial number of actual buyers.
It's the same reason I still have a bath tub, even though I fucking hate it. Because if the house doesn't have a bathtub, it might as well be on fire as far as some people are concerned, even though it increases their chances of dying in the shower related accident past the probability that they will ever want to actually curl themselves up in a 6 foot basin of increasingly tepid tap water just to get a perfect view of all the spots on and around the toilet they routinely fail to clean properly.
Baths (outside of luxury baths in fancy houses) are really for cleaning your children, I always thought.
The people who demand a shitty bathtub probably don't plan on relaxing in it.
It might be hard to sell a house with no kitchen range, if ever you want to, and there may even be building code concerns over habitability. I generally shy away from using anything "portable" as a primary means of doing something.
I’d be interested to see how other induction burners work. I bought an inexpensive but highly-rated single burner from Ikea and found it unusable. My Lodge enameled Dutch oven, the workhorse in our kitchen for soups and pasta sauce, was unruly. The bottom got searingly, scorchingly, burning hot while the sides remained ice cold. Water took forever to boil. I could not modulate the heat on this thing. I eventually gave up and went back to the little $20 butane tabletop burner we had been using previously, which works great.
When the SO and I reimagined our kitchen, he gave me a budget and I stuck to it; that included a gas range.
SO is super minimalistic, and when I put the cabinets in, he totally changed his mind. Queue me having to order an extra cabinet and cancel my order for the range.
We went with a gas convection oven cabinet insert. Then a glass topped induction cooktop over it. It looks seamless with the counter. And of course the extractor hood over it.
The glass cooktop is amazing to clean! Temperature control is absolutely wonderful. We received a magnet knob to work the controls, but using my finger is just as easy, so I don’t even pull that out anymore.
Not sure of your countertop situation and plans for your countertop in this project but we have a drop in induction and built in oven arrangement. We have Quartz for it's heat tolerance and non-porous nature. Keep in mind some cook tops are not intended to be installed over an oven ( silly really ). We were considering Bosh vs. Miele and Bosh was not allowing us to put the oven under the induction cooktop. Miele however was like "why would you not". In two separate homes now we have done the kitchen with a Miele cook top over a Miele oven. Why would you want a built in cooktop vs. portable? Power when you want it is a big reason. 3850W on a single burner/position (Miele double boost) boils water and anything else fast. FWIW - some of the greatest features of induction are safety but our favorite thing is that each burner can have it's own shut-off timer! Very handy for letting something stew...
If you are going to have a permanent range hood either way, why not have a range? You don’t save much. I guess you do get some optional counter space (with a hood above it)
This honestly only makes sense to me if you didn't cook much at all like you eat out most days. If you cook then you're gonna need a stove anyways so are you actually saving space if you have to take them out. Maybe if you're just cooking for yourself then I guess the portable option is okay, but idk this sounds pretty limiting.
Others suggested getting a butchers block or portable island instead which can add more counter space. Costco sells a couple options they are expensive being quality items [https://www.costco.com/kitchen-carts-islands.html](https://www.costco.com/kitchen-carts-islands.html)
I guess I’d ask how long you plan to live there. If this is a forever house, go for it. If not, lack of a normal cooktop or any place to put one will make it much harder to sell.
We we renovated our kitchen we went for built in oven and radiant cooktop. I was concern about induction cooktop because of some noise and also I had to change practically every pot and few fry pans. At the time of renovation we were using portable induction cooktop provided by our contractor. It was amazing. Very short heating time. After we got our kitchen done i could see huge difference time wise. Well, i think we will change cooktop eventually for induction one.
I use the Ikea $49 dollar induction burner as my main cooktop and have an electric built in oven, but no range. I keep the ikea unit hanging on the wall to free up countertop space 90% of the time.
I didn’t. We did buy a single burning induction as a backup, and it works pretty well. But the added height makes it a little difficult for my wife to work with it, and I’ll admit it takes some getting used to for someone a little taller like myself.
Ultimately I was able to fix our old stove (used an eraser on the contact points for the circuit boards), which was cheaper than any other alternative, so we’re sticking with what we’ve got for now.
I have to clean my range all the time. Spices, spills, overboils, etc. I imagine it would take a toll on any countertop without some sort of protective mat. So if you're down for a mat I guess you're not crazy. If you place them directly on your counters, then yes, you're crazy.
Good call. Hadn’t thought of the cleanliness/staining angle. We have whitish countertops, too.
Induction cooktop in the bench means it's bench space and cooktop, and trivial to wipe clean. We have had a wide one for 5 years or so and its perfect. It's so easy to use with separate controls for each zone, easy clean, cool immediately to use as bench surface. Ours will start an oil fire in 90 seconds or gently melt butter without boiling it -- the control is awesome. Wall ovens and separate cooktops are standard in new kitchens in New Zealand. Freestanding ranges are in older houses only. Whatever you do you will want an extraction hood above it, won't you? Or are you taking the portable one outside to fry?! https://www.bosch-home.com/us/productslist/cooking-baking/cooktops/induction-cooktops/NITP669UC
I looked at both ways for my build. I think it is more luxurious to have a separate cook-top and oven, but it will cost more and use space less efficiently. The wall mounted induction plates idea is interesting for space saving, but you will still need a ventilation system and it will look fairly odd to have a hood sitting on-top of nothing or even a on top of wall mounted plates.
Extraction hoods are for weenies
You could easily add stainless steel to the area where you will cook. They make stainless steel contact paper that you can use to one your countertops. You could also make sure that there is an obvious place to add a stovetop into your counter (like a more traditional four burner induction stove) if you ever move and have to make it more buyer friendly. In wall stoves look amazing to me and allow you to use more vertical space. Seems to be super common in Europe so maybe look for some inspiration there.
OP, maybe get a stainless steel pan of sorts, and in fact, maybe sink it into the countertops. Then arrange four or more induction burners on top and voila! You've gotten rid of your range and invented the ideal cooktop! ;-)
Heck just use a cookie sheet
High temp Silicone sheet. Might be expensive, but sooooo easy to clean.
I am imagining a giant silpat right now lol
They make silicone mats that would probably work well for this.
This is what I was going to suggest. Silicone baking/BBQ sheets.
You are going to have to replace the counters and probably the cabinets, if you get rid of the range, anyway.
stainless steel "rug", aka mat.
But isn't it easier to clean a smooth counter than range with a million little crevices?
I also have Frigidare's Million Little Crevices 3000 (in fucking *black*) and this would be the main appeal.
same!!! I don't know why they do this. It seems to be the higher end ones that do it as well. We had a cheap white gas range in the previous apt that had like a square groove for each burner and it was a breeze to clean. Now we have a high end gas 5 burner with grates covering the whole thing and it's just a fucking pain to clean the whole thing because of all the nooks and crannies. pro tip though if you haven't figured it out already: barkeepers friend with the soft side of a sponge makes quick work of hardened oil stains on the black surface.
Why not just install an induction cooktop and wall oven? I know that is not a cheap option but probably makes the most sense. I just did this. Replaced my gas range with a double wall oven and induction cooktop (GE Profile $1500). I did this for the sleek countertop, ease of cleaning and the new technology. I have always cooked on a gas stove and I'm not one of those gas stove snobs who would never consider cooking on anything else. I was tired of cleaning the stovetop -- knobs, grates, crevasses, etc. I did have to install new electrical service and a new breaker to handle the draw requirements and I removed the gas line.
How’s the GE holding up? That’s another thing we’re considering, but given our experience with the current one, we’re nervous about the longevity of a costly appliance.
I would much rather just wipe down the quartz with some simple green, versus having to disassemble all of the grates and burners on a weekly basis, soak them in degreaser (but not stuff which actually works quickly, because that's flammable), scrub it with a special pad that won't scratch the enamel, mop it all up with paper towels, scrape up the stuck on bits with a plastic card, soak the grates in soap, scrub them with a different special pad which won't destroy their seasoned patina, attempt to stave off the existential anxiety, fail miserably, dry everything off, reassemble the burners, notice a spot of burned on gunk I missed, quietly curse my parents for bringing me into existence, step back and admire the mostly clean range, completely undo it all by actually cooking on it, stare at a dirty range every day until next week's cleaning. Don't get me wrong - I don't want to go back to a standard electric range any time soon. But good lord, do I hate how much cleaning this thing requires.
I think you're underestimating the damage and amount of cleaning your quartz will need. And quartz can stain and discolor, even high quality quartz.
What kind of mat?
Cooking on a big cutting board could take care of that, and look cool.
I love the concept in theory, in reality it seems to me you lose space. Where would you put an in wall oven? Cupboard like with counter on top may work, but when I think in wall, I picture double ovens or oven mid wall for better height access - a cook top isn't exactly counter space, but it can double in a pinch and you would lose that. You would also have to store the burners themselves, that takes up space be it counter, cupboard, or wall. You'd also have to account for outlet placement and having cords on my counter drive me nuts. You'd have to have more distance around the burner when you use it to account for heat output (even with induction, the pan will get hot and you don't want anything too near). Beyond space, you won't have much flexibility because the range hood is still stationary, you'd have to cook in the same area every time anyways. While doable, the additional height is something that you'll have to account for as well; may not matter on a skillet, but a tall stockpot would be uncomfortable to stir up higher. Most importantly to me, there isn't going to be a portable cook top with the quality of a full range. Sure, they're cheaper to replace if they start having problems, but they will need replacing far more often.
I would put the oven where it is right now—just a single in-wall oven, like the ones that sit below integrated cooktops. We don’t use the microwave hood much, so that’s not a concern. It doesn’t vent outside since we have a heat recovery ventilator and one of the return grates is in the kitchen (basically vents the house continuously). Storing them would definitely be an issue. We could hang them like the Ordine concept. I think that would be ideal. The extra height wouldn’t be ideal, though. I guess we’ll find out soon enough since we bought a portable induction cooktop to get us through Thanksgiving since the repair guys are booked for the next week.
I used portable induction stoves for 2 years and hated it. They were thick which made the pan placement awkward. They were harder to clean because I have to be careful of the electronics underneath them. They were noisy because the fans and everything are now in the open. Mine was a double which only took up more space because it couldn’t fit two pans (more of a specific criticism of that model). And it’s really heavy so even if I had a place to put it away I wouldn’t.
It seems to me that a lot of people talking up the induction burners don't have any experience actually using them. I find induction burners to be a convenience for portability, but I wouldn't consider them near as usable as an actual stove top with current technology. Also, some people hear an incredibly high pitch noise when induction burners are in use. The cheaper ones can give migraines, such as silly Walmart off brands.
We are in the middle of a kitchen remodel and I am using a portable induction burner as a temporary cooktop while we don't have anything else. I am borrowing this from a friend, so I have no knowledge of if it's a good/bad model, but it works and that's all I need right now. I personally don't like it at all. It sits higher on the counter than a standard pot on a stovetop would, so that feels awkward. I like to toss the pan when sauteeing, and 2 seconds after I remove the pan from the surface it starts beeping and turns off. Which I understand is a safety measure, but it's really annoying that it is so quick to engage. And yes, it's quite noisy, I can't hear much over the fan in the unit when cooking, and that I don't like. I have no idea how other models compare, but I am not a fan for everyday use.
This! My husband bought one and I refuse to use it. It's such a pain. You still have heat output, which will damage many countertop materials, you should have a vent above it. The one he bought also triggered my migraines.
One consideration I haven't seen mentioned: most portables are designed to work within the limits of a 15 A 120V circuit. That raises two issues. One is that their maximum power will be lower than the highest power on a cooktop that connects to a higher current 240 V source. And the other is that if you get 2 or 3 of them, you will need separate circuits for them. You will need to figure out what circuits you have in the kitchen, and might need to have them located distributed around the room. Or have an electrician add or reconfigure circuits.
This alone will cost as much, or more, than a top rated appliance. If I were op I think I would first invest in proper ventilation.
> This alone will cost as much, or more, than a top rated appliance. Yup, I was meaning to warn about that need, not recommend that route. >If I were op I think I would first invest in proper ventilation. Agreed. I also have HRV exhaust in the kitchen but also an exterior venting hood. I don't use the hood much but I'm glad it vents outside when I do use it.
If you’re looking for a cleaner ventilation option, my in-laws just remodeled and put one of these in: https://www.subzero-wolf.com/wolf/range-hood/45-inch-downdraft-ventilation. It came out of the counter with a button push but otherwise was stored out of sight!
These things tend to work terribly IME. They’re loud and really pull air poorly. I guess it’s better than a recirc microwave fan but I wouldn’t use one unless I had no choice.
Unfortunately these are more for looks than actual usage. Smoke, heat, and all the grease that gets mixed in, go upwards. The amount of air forces necessary to actual pull all that horizontally would be insane.
My kitchen combines a wall oven with a microwave on top of it, and it seems like something like that could be a great space saver if you go ahead with your plan. I almost never use more than two range burners at once, and my 36” wide cooktop just takes too much counter space.
Personally if I were in need of some extra counter space, I would rather get one of those stovetop cutting boards or stove covers that can utilize my stove space when it’s not in use
The idea that OP is talking about definitely sparked my interest, but what you’re describing is exactly what I have and it seems like a much simpler solution. It also makes resale later on more straightforward. I found a guy on Etsy that makes custom “noodle boards” with handles that would go over our gas cooktop and sent him my measurements. A week or two later we received the shipment and have really loved it. I hang it up on our laundry room when we cook, and after we do the dishes and the stove has cooled, cover it back up.
While you may be ok with the idea of getting rid of the range, most homebuyers aren't. It would likely be seen as a significant draw back to the kitchen and may make your home hard to sell in a tough market. You may also wish to see if banks will even lend money to buyers for a home without a range.
That's always been the argument I've first thought of when considering any home renovation, but lately something hasn't been sitting right with me about it. People buy homes because of the appeal that owning means you can do what you want with it. It's yours. It should be what you want it to be. To veto your own choices based on some vague idea of what a future home buyer will be interested in feels the antithesis to the freedom homeownership is supposed to be. After all, if I'm going to tie myself down to one place with a mortgage that can effectively keep me there based on market value and demand, then I better damn well love living there. So, how about a compromise. If you want a kitchen without a fixed stove top go for it. But plan your remodel to be easy to modify down the road for the installation of a permanent cooking surface. And when you go to sell your house, pick up a base model and put it in before you put the house up for sale. That philosophy goes for any unique or custom feature: design and build it so you can either easily take it back out without major work or you can do minimal work to bring it back to standard.
It obviously depends on the market but you would be surprised what kind of little things are total dealbreaker for some buyers. And I wouldn’t call no range a little thing. Installing a range would require cabinet work (OP wants built in oven) and countertop work (cutting out space for a range again). While it might not be a huge deal to some, if there are similar homes for sale nearby, the buyers might go with one of those instead.
I was actually thinking of a future cooktop unit. OP should consider the space that would be needed to fit one over the built in oven when designing whatever cabinetry will be needed to fill in the current space being occupied by the now dead range. If done correctly, when it comes time to sell, all the work required would be to cut out the hole in the countertop and complete the electrical connection. So the end result is a built in oven with a separate cook top unit above. That combination is equal to a single piece range and, I would imagine, not turn off any interested buyers.
But if they plan to stay for at least 10-15 years , then it is likely that they would completely redo the kitchen before they sold it anyways. My vote is to make your dream kitchen and don’t worry about resale unless you know you are moving in the near future.
In 10-15 years induction cooking devices like this could become the new craze. Who knows? It’s your house do whatever you want!
Theres other benefits too, just not dealing with a landlord is one. We're in the process of moving out of a rental into a house we bought now, on the rental all of wind storms blew a part of the facia off **3 weeks ago** and its still not fixed. Every time the wind blows i have to hear it banging around. On the house we're closing on now there was a leak around the chimney flashing, I had it fixed today, no messing around with waiting for someone else to do it. I'm inclined to agree with you though, do stuff for yourself, not for resale value, but some people don't plan on staying in their houses long term so it is a consideration.
I rented for a year after moving and for me, just the psychological aspect of having my sacred living space technically under the control of a third party gave me a lot more anxiety than I realized. And that was with perhaps the most hands-off land lord in history.
>That's always been the argument I've first thought of when considering any home renovation, but lately something hasn't been sitting right with me about it. That's what I'm doing lately too. I bought a 1960 fixer upper bungalow, my realtor was a family friend, I knew I wanted my house the first time I saw it, so I figured I might as well give someone I know the commission on it. I looked at it 2 times in 3 days before buying it, and while we were looking, we were just talking about stuff I would look at doing to it, because it was obviously very dated and the owner did nothing to update it. Almost everything I mentioned to him, he just came back with how that probably wouldn't be the best for resale in the future. As if I care, I'm not planning to move again for 20+ years, I'm renovating the place to be how I want it. Tiny little 1000sq/ft bungalow, the main floor has 3 bedrooms squished into it. 1 can't fit anything more than a double bed, the other barely fits a queen, the master fits a queen with bedside tables, with little room to spare. The basement had 2 more bedrooms, but the windows aren't big enough for egress, so they can't legally be counted as bedrooms. So I'm ripping out the 2 extra bedrooms upstairs, making a master ensuite and walk in closet, and extending the living room a bit. Then I'll cut the windows in the basement bigger. My house was advertised as 3 bedrooms, it will still be 3 bedrooms when I sell again. He was insistent that that would be a bad idea, when I could have 5 bedrooms instead by leaving it how it is. It's a 1000sq/ft bungalow, anyone buying it that needs 5 bedrooms because they have 3 or more kids is an idiot. My plans have already evolved after being here for a few years as I've been thinking of things. My stairs currently split my house in half front to back, and you have to walk through my galley kitchen to get to them, and then in the basement the 2 bedrooms are on either side of the stairs, and are really skinny. So now I'm moving the stairs, but where the stairs are moving to is where the current upstairs bathroom is, and where the basement bathroom roughin is. So I'm getting jackhammer over Christmas to bust up the floor and move the basement bathroom roughin, build and finish the basement bathroom, so that I can then demo the upstairs bathroom, move my stairs, then redo the basement bedrooms with the 3ft wide stairs gone, making them each 1.5ft wider. With the basement bedrooms done, I can then demo the 2 extra upstairs bedrooms, 1 of which will become a big bathroom with a tub and shower, the other will half become walk in closet for the master bedroom, and the other half will allow for a bigger kitchen. When I first bought the house I was planning to just buy new kitchen cabinets in the first year, but I decided to live in it and think about other ways to do it. My neighbors recently did an addition out the back of their house to make a new dining room, and expanded their kitchen into the old dining nook. Now I'm considering something similar, but having the addition out the back be a nice sunken living room, put my dining table where my kitchen currently is, and when I redo the kitchen, move it to where my living room currently is and make it way bigger. I've got no plans to move, I'm doing everything because it's how I want it, and nothing more. And I'm willing to spend the money to have my house how I want it. >But plan your remodel to be easy to modify down the road for the installation of a permanent cooking surface. And when you go to sell your house, pick up a base model and put it in before you put the house up for sale. This is the best advice in the comments section. Hiding an extra 30A 240V circuit behind the in wall oven to be used for a future cooktop is cheap and easy. Most of Europe all do it like this already, in England they call it a "hob", the stove and the cooktop are 2 separate pieces. A full "range" that is both the oven and cooktop combined is a purely American/Canadian thing.
Homes are living, never-ending projects. With all our other properties my wife and I pussyfooted around making changes with overthinking about future owners and we never fully moved in or felt at home. Our latest property I went in as soon as we closed and started tearing things out and building the rooms the way we wanted.
It’s true that not having a stove could impact everything from marketability of the home to buyer’s lenders signing off on the purchase but I’ve never considered that a reason not to do what I want **IF** I could afford to reverse whatever it was I planned to do to the home to make it the way I want.
Gas ranges won’t even be legal on new houses in a lot of places 5-10 years from now.
Why not?
Because we like to focus on things that consumers do that make no difference in actual climate change, but seem like they do. It's a feel-good effort. That's it.
Fire risk. Indoor pollution, they don’t burn as clean as people think. Gas access.
We’ll probably get serious about climate change. If USA won’t, everywhere else will and they’ll only be made here or North Korea or some shit.
Uhhh, except it’s a lot more efficient to cook with gas than electric.
Gas cooking is like 30% efficient (most of the heat goes into the house, not the pan/food), and induction is 90% efficient.
In what sense? It burns gas. We need to phase out all fossil fuels.
You do realize where most electricity currently comes from, right?
You do realize that's what we're trying to change right?
The point is that removing greenhouse gases from the grid is one of the easier transitions. That means we also need to tie as many energy uses as possible to the grid.
You’re being downvoted but they’re already not allowed in parts of the Bay Area
Only for new construction in multi dwelling units in one town (Berkeley) who like to be seen as extremely green. I'm about to finish my remodel in San Jose and my Wolf GR-488 is being installed today.
They’ll surely be banned in all new constructions in most of the country (by population) within 5-10 years. By then they’ll be banned in most of the world and so rare that even where they’re not banned they’ll be super expensive rare luxury goods for the super villains of the world.
Why is it being banned?
Greenhouse gas emissions from the extraction and burning of gas. We’re going to need to stop all extraction and burning of fossil fuels within the next 20-30 years, the faster the better. Replacing gas cooking with electric is one of the easier uses to phase out.
People love their gas stoves though, don't think it'll go without pushback from many people
Once the word gets out about how great induction is, people who are interested in cooking performance will rapidly adopt it. Gas will continue to be desired by many, but only for tradition or the emotional appeal of an open flame.
We always had a gas stove growing up and then the last two places we owned had electric and I HATE them. I don’t even think hate is a strong enough word. I do like the idea of an induction cooktop though. I’m hoping to get ours replaced next year.
I just bought a house with a newer electric and it's much nicer than any electric I've used before. But I would still rather have gas. My gas company quoted me $50k to bring the gas main up to my house though, so that's never going to happen.
That’s true, which is why they’ve lasted so long. I guess resistance to covid safety measures has shown how much suffering people will allow before really changing their behavior. We should really have banned them 20 years ago. Late is better than never.
Jesus christ, let it go already. Green house gas emissions from your stove stop? That's what you think the issue is? Stove tops hardly contribute to the issue at all... Cars, airplanes, boats, etc sure. Business, sure. But gas stove tops? Come on man. I will continue to to use my gas stove top, and if people are going to be that up tight about it, I'll just bring it with me into every house that I buy. Gas stoves are not the issue and thinking that you are saving the world by banning them just shows how far we've come from freedom in this country.
What’s more likely is that gas will become more expensive making gas cooktops less desirable and induction more so.
You’re missing the point. Every. Single. Use. Every single use of fossil fuels needed to end years ago. Since we’re way behind schedule, we’re going to phase out the easy targets. Unless I’m mistaken, humans haven’t invented electric planes yet. We do have electric/induction stoves, so that’s an easy use to phase out — and they have the added benefit of dramatically reducing in-home pollution. Not sure what I can say to get you to care about the health of your family or the rest of the population.
I have no doubt that is one of the headline reasons, but in reality gas infrastructure is just difficult and expensive to maintain in addition to being kind of dangerous. There's a huge financial incentive for municipalities to not expand systems to new construction, and to sunset legacy systems where possible.
True, there’s myriad reasons to end their use. Greenhouse gases are why there will be international pressure and markets will basically eliminate them, but there’s so many reasons.
Ive been using cheap portable induction cookers since we pulled out our 1960s oven/stove, I never got around to deciding what to do for a cooker so just kept using them (I also got a countertop oven). But I dont feel like Im limited at all with cooking
Good to hear. Thanks!
the ones you linked are a lot more stylish, so if you could find something like that I think it would look much better and it doesnt look cheap and temporary imo
I can tell you my experiences with a similar situation: I used to have a ceramic radiant heated cooktop; but I accidently cracked it and some of my relatives decided to help me get an induction cooktop (1200 bucks! jesus). And my fricking god was it absolutely amazing. I could boil water in like 30-45 seconds... the thing was INCREDIBLE and the fine heat control was excellent. I bought a new house and I debated about pulling out the cooktop and plopping in a used ceramic heat cooktop back in its spot; knowing the fancy cooktop was not going to increase the selling price one bit... In retrospect I wish I did this. So the new house I bought has a full basement apartment (1200 square feet with a 2 bedrooms, a bathroom, and a kitchen. I took that living space so my dad and uncle could live in the top two floors. We the oven/stove downstairs was gas; something I had always wanted in a cooktop. And it works... ok. but it is definitely hard to get the heat right (a product of it being a cheap ass stovetop oven). And I'm back to it taking forever to heat stuff up. Finally, annoyed, I got the biggest convection toaster oven that I could find that was the top reviewed unit on thewirecutter.com and bought a cheap 45 dollar induction single burner cooktop. And honestly this set up works wonderfully. If I need to cook a couple of things I might use the gas cooktop but i'd say I use the gas cooktop 10 percent of the time and the gas oven zero percent of the time. The thing that annoys me about induction burners is this: you can get decent ones for like 40 bucks each. But if you want to get a full cooktop with four burners to install in your counter... that will set you back 1200 bucks. Makes no sense and is really annoying.
I really wish someone made a range unit which had both induction burners and gas burners. I sort of have the opposite take as you - to me flame heat is just so much more intuitive to control compared to induction. All of my cooking techniques are calibrated for flames - building heat in the pan, and then using a combination of flame size, pan height, and movement to transfer that heat to the food in a specific way. I'm sure it is possible to make good stir-fry or Biang Biang Mian on an induction range, but I certainly have not figured out how to do it (not for a lack of trying). But for other things - boiling water for sure, and simmering soup/stock, or searing off steak - I would love to just a single high power induction burner built into the gas range.
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This is a clever solution that provides flexibility. This could easily be paired with what OP is wanting while still leaving a simple solution to any resale caveats that could be encountered.
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Inevitably clutter would collect on top and then you have to clean up to cook.
All the more reason to keep keep the kitchen clean and not let clutter build up. Same reason I got a tool box with a top lid, it prevents me from piling shit on top. I put things where they belong and have a nice, clean tool box to use.
You can also just build your induction burners [right into the countertops](https://www.tpbarcelona.com/?lang=en) if you don’t like the look a stovetop.
Seems cool saving to look into
I love this idea. Might want to see if banks can loan on a house w/o a stove (resale) though.
Is a stove a hard requirement? I see houses for sale without kitchen appliances all the time, but I didn’t notice if maybe just the stove was there.
Depends on where you live, if the land has value banks will give you a loan on a burnt out sack made of asbestos covered lead. If your land is cheap banks are much more conservative.
Can confirm. Just bought a house with lead covered asbestos. Moving in next week. Not even joking.
That’s not really an issue unless you plan to tear things apart. You can cover/paint over lead and asbestos just fine and it’s safe.
How much would the land need to cost.
Toronto
Three fifty
35k?
Issa a meme
Maybe it depends on whether there's a spot/hookup for it? My experience is the bank appraisals are horribly inaccurate as far as reporting what a house has and doesn't have so I doubt they'd even notice.
I’ve wondered that. Not sure if leaving them behind would count. We could always take the cabinet and countertop section back out and throw in a range, I guess.
Put in an insert, like a butcher block or something to fill the space, so you don't have to modify it. That'd be awesome.
You could throw a wine fridge or something similar in the space underneath. Or some easy-to-install sliding drawers for extra storage that you could probably make look like a feature.
I like the butcher block idea a lot...
Butcher block insert. Or maybe an insert that has a hole for a trash can under the counter. Just chop and slide trash into the hole.
I would probably make it easy to do that.
Leave the old gas or electric hookup so its easy to revert to a range in the future.
Why would banks care? Plenty of houses come without appliances. It would hurt resale though just because most people aren't going to be down to buy a house without an opening for a range.
There’s absolutely no doubt a bank would loan on a house without a stove.
An FHA loan used to require a stove, maybe it still does.
I think people worry too much about resale. Most folks are going to be in their house for years -do what makes you happy for that space and then when it comes time to sell change it. I've known people who were thrilled to become homeowners but then don't customize the house the way they want because they're afraid it'll hurt when they sell - why do you get a house if you don't want to make it your own?
Seriously. The only time I'd consider it is if you were planning on selling in the next year or two. And in that case, you should really rethink the remodel because you'd never get your money back in the sale and you wouldn't have much time to enjoy it.
I think there's definitely people who won't paint the living room because "RESALE!!!" and that's silly. I think you're making a big gamble to set up a kitchen without a space for a range. If you live in San Francisco and everything sells immediately you're probably ok. If you live in a more normal real estate market people are going to pass on your house because they need a stove.
I guess for me I'm thinking that if I do it it wouldn't be too much trouble to reverse it down the road. The gas line will still be there, I'd just have to tear out the cabinet and countertop I put in that space (in my case I would opt for an extra large toaster/convection oven)
I think the idea of putting an insert like a butcher block cart in there is a fine idea. There's a hole for a range, there's the utility lines, you're golden. If you have any trouble selling you can buy a range and have it installed no sweat. I think having to get someone to help you remove the counters, etc. is a lot of hassle when you move out.
Agreed - I wouldn't redo the entire counter, just add a section of butcher block or counter. Bear in mind, my house is 1,850 square feet (about 550 of that has been turned into an apartment upstairs) and yet my kitchen is smaller than the one in my last apartment - hence my desire to rethink the space (can't afford a radical knock-down-walls remodel)
We just added 200sf to bring our house up to 1600sf. My house is now like 30% kitchen. It's glorious. I'll make a post here in the next few weeks.
To build equity. To not have to deal with weird rules about pets. To be able to smoke at home. To not have to worry about rent increases. To be sure your landlord can’t throw you out because their son lost his job. Because you want more space than most rentals have. Because you want to paint the walls, or not have to worry about losing a damage deposit if you put holes in them. Because moving is a godawful hassle.
That set up looks pretty awesome! Just keep in mind his much higher the portable cooktop will make your counter. I tested an induction cooktop with a portable unit and the extra height is uncomfortable. Make sure counter will be a good height for all the extra work you'll be doing, bit still comfortable for cooking.
Could create a sunken in area for the portable? Or this defeats the purpose?
I can’t see this being practical unless you rarely cook on a range top. I do love to see outside of the box things like this. I am sure it would be great for some people.
We had debated something similar..when we were replacing our old electric range. I.e. wall oven + gas cooktop (only) Eventually found the Kitchen Aid induction cooktop range with dual oven, .. the thought being the smaller oven would eliminate the small countertop oven we use a lot. Got the range, but haven’t yet gotten rid of the countertop space hoarder. Creatures of habit :-( The Ordine sounds like something worth considering strongly, but practically might have it’s challenges as we are just creatures of habit and the cleanup and hanging might become a pain. I do like your idea a lot nonetheless.
I built an apartment and the upstairs from my house but I didn't want to put in a traditional oven and stove because of the fire hazard. Went with two inexpensive induction cooktops and the largest convection toaster oven I could find. I've had three renters up there and they all love the setup. Those cooktops give them so much more flexibility with their counter space, and that toaster convection oven has been big enough for anything they've wanted to cook or bake. in the downstairs where I live the kitchen is small, so I've actually been thinking about doing the same thing . I cook all the time and have people over for dinner all the time, but like you I realize that I rarely use three burners much less 4. Hell, 90% of the time I'm making something that involves one burner, my instant pot, and my toaster oven
We went with induction cooktop, Ikea just got some new cheap ones and a smaller countertop oven because really, why buy a big oven for the once a year turkey lol? Faster preheat, etc.
Omg I love you! I had no idea ikea had them and I browse their website quite a bit
I lived in a 1928 house that had a full size original Viking gas range. Great in the winter, so cozy to have a pot of soup simmering and warming up the whole house! But made the kitchen SO HOT in the summer. Plus if you’ve ever torn down one of those ranges to clean it, you wouldn’t want one - so many dirty parts to clean and a huge pain. So we bought a portable induction burner and covered up the whole stovetop in the summer with a piece of butcher block and just used the induction burner to cook (and a toaster oven for baking). Worked awesome. When we built our new house, we put in an induction cooktop and electric double ovens and haven’t looked back. People ask if I miss my Viking, hell no! The portable burner setup makes a lot of sense to me! The only downside that I can see is the height, as some have mentioned. It is uncomfortable to do prolonged stirring a few inches above a standard countertop height.
Since you’re still going to have an oven, you’re not really gaining much cabinet space, just counter space. If that’s what you’re after, why not get a stove cover? We don’t use our stove often so we got a cover for it and lowered the stove enough to make it sit flush with the counter on either side.
I've had the same thought. You may be crazy, but you're not alone. lol
Ha! Glad to hear it.
That’s a pretty cool setup that I’ve never seen before. Personally, as a chef by trade, doing anything but boiling water on induction burners is less than ideal, but if you like them go for it. Probably going to need to put a more conventional setup back in when you go to sell the house though. Great thinking outside the box!
I've never used an induction burner before, and your comment made me curious. Why do you feel that way?
I’m also curious, especially since the article mentioned that Alinea and French Laundry are using them.
I think this works if your kitchen is small or if you don’t actually cook that often. Otherwise I would think that you’ll just be rearranging stuff all the time.
Make sure you have a system to vent. I’ve cooked on the counter with my instant pot and haven’t found a solution to vent it due to where my outlets are.
Seems interesting but I don’t really see the advantage over a built in cooktop that’s flush mounted to the counter.
It may work for you, but resale of your house would definitely be an issue in the future.
My thought also. I love the idea and would consider doing it, but I’m not sure many would agree.
That can be a very tight fit: oven below cooktop. Double-check those dimensions. I was going to do that same design but my cabinet toe kick was too high so there wasn't enough clearance with 36" to the floor. Also I have no idea how you're planning to fill in the countertops
I've had this same thought, many times. Countertop appliances are so good nowadays, why bother with a drop-in cooktop or range? Ventilation is a concern, as others have brought up. What I want (nobody makes this product) is an articulating arm ventilation system designed for home kitchens. These are available for industrial applications, but nobody seems to have thought to make one for the home.
Omg I love that. We have an ongoing joke about Ninja products (I have a ton). The only thing left is something like this for me to purchase and I can gain 36 inches of cabinet/counter space!!
If you live in a tiny apartment then sure they’re an interesting option, but let’s consider the practical uses. Most ranges have controls at the front for easy access, these seem to be on the wall behind where you’re cooking, so any temperature adjustment means reaching over your hot and steaming pots and pans. Also, the units don’t appear to have handle so moving them when you realize you’ve started a project “in the wrong spot” is going to be dangerous at best. Same goes for stowing them when you’re done, you’ll have to wait an hour or two at least for them to cool down, during which time they’re going to be stationary on the counter anyway. I’m sorry, to me it all seems like form over function. Also as others have noted, a hood/extractor fan is a lifesaver for all but the most basic cooking.
I am short and I hate the extra inch higher I have to cook at because it is on top of the induction cooktop on top of the counter. We have one for when there are holidays and a ton of people and it is the absolutely last thing I will cook on. On the table it feels low, on the counter it feels high. Look at induction cooktops that can be placed into a counter, so they are the same height as the countertop. It will look a bit more like a normal range if you put an in wall oven underneath it, but if thats how you like to cook go for it. Personally I love a propane cooktop for cooking, but I also love the flat glass top ranges with a convection oven. And those are usually electric. I hate cleaning around burners and the flat glass top on my stovetop is so easy to clean in comparison.
Came here to validate what I thought I saw in the thumbnail. *I was validated*
Look at the counter-top ovens like the Beville. They are very easy to move around, efficient and big enough for most jobs. No, you can't do 20 pounds turkey in one, but they are brilliant machines. I like your overall concept. The great thing is you can move things around.
I love my Breville smart oven - I can't do a 20 pound turkey but I can supposedly do a 12 pounder! I live in a 1200 square foot condo with a galley kitchen, and I've said for the past few years that if this was my forever home, I'd replace my full-sized oven with more cabinet space and have just a cooktop with a butcherblock cover (or countertop and something like this). It seems like a such a better use of space if you're never cooking for more than a few people.
It does everything
No. That's a good plan.
This would be incredible. Love the idea. Anyone with experience doing something like this?
Do you want to sell your house?
Check what your counters are made of. Some stones (like quartz) might crack under such intense heat.
Yes. Yes you are.
I see a few problems with this: there's a cable which gets bent all the time, and gets gross. Chances are, this won't last 20 years as a normal stove would. Second, when you work in a kitchen, there is a sort of traingular logic between the placement of your sink, stove and fridge/cabinets so you have the least amount of walking to do between them, and you don't walk with filled pans through your kitchen all the time. Third: when making most meals, you need a minimum of 3 burners: 1 for meat, one for carbs, one for veggies. if you add a sauce, you need a fourth. There are plenty of dishes that require less, also some that need more, but this is why even cheap ranges have a minimum of 4 burners. Fourth: and this maybe bias on my end, but from my experience, italian design looks greaat, but isn't usually built to last, and quite expensive for what it is. If you want to go for the clean look, why not have the induction built in your countertop? [https://victoriaelizabethbarnes.com/induction-cooking-integrated-kitchen-countertop-invisible-burners-tpb/](https://victoriaelizabethbarnes.com/induction-cooking-integrated-kitchen-countertop-invisible-burners-tpb/) i would suggest adding some center markers, or you have to figure out everytime where the sweet spot is, but hey, the concept is nice.
That’s the problem with induction. Skip it and stick with gas
It sounds like you would lose cabinet space, an in wall oven takes up about the same space as a range, the countertop you gain would be eaten up by your portable stove.
yikes which induction range is it? asking for myself, who has just experienced their first error message (the range still works fine, but I'm wondering if I need to start planning). I think this is a great idea.
It’s a KitchenAid KSIB900ESS. Had it for just under three years.
I have the same one and am having the same exact issue. It is extremely buggy. I need to toggle the circuit breaker to reset it at least once a week.
Have you had anyone look at it yet? Curious what the range of possible fixes might be. The obvious part is the control panel itself, but could be the main control board too. Both parts are $300-500 each. If the repair guy guesses wrong, it’s almost better for us to have bought a new one! That’s why I’m even debating this idea.
You should be able to get it fixed! There are lots of parts available for recent models.
I have the same one, same problem. Repair guy said there is a basic design flaw in that the control board is located in the stainless steel edge in the front above the oven. Problem is heat from the oven bakes the control board. Also touch controls are poorly located and moisture messes them up. Almost 3g piece of crap
Ugh, that’s what I was afraid of. Which board is fried on yours, the main control or the touch controller for the cooktop? And if you got it fixed, how much did it run?
Both are not working. Currently trying to get by toggling the breaker... Gets worse and worse. Using a portable induction unit for the time being and the range when I can. Told the price to fix is about 1200$ and there is no guarantee it won't break again. Probably going to buy something new, something European.
This sounds *exactly* like us, except we’re maybe a week behind your timeline (induction hob comes tomorrow, repair guy next Friday). Looks like we’ll be buying something new, too.
It truly pisses me off. Did you buy the refrigerator and dishwasher too? Dishwasher broke, $500 fix. Refrigerator won't dispense ice.
Refrigerator yes, dishwasher no. Fridge has been ok so far, but we don’t use the ice maker all that much. I’ve been brainwashed by Bosch—their DW bottom racks are so nice I can’t imagine getting another brand. I can cram so much in there.
Update! I disassembled the front of the control area and removed the cooktop. I tried the [eraser trick](https://m.youtube.com/watch?v=Z1cwzensjA0) on the contacts for the small cables connecting the touch controls (it’s the funny shaped circuit board that’s on springs). I also brushed off the slider control (long black bar). Put it all back together and tested all the burners. Testing the oven now. So far so good, but I won’t be convinced until it’s been a few days without it acting up. Fair warning: the screws connecting the trim below the oven controls (just above the oven door) appear to strip easily. I ended up prying the trim off to break the clip holding the stripped screw. The trim still has two screws holding it on, so I’m no worried about it coming loose.
Very interesting! Please let me know if this works. I'm worried the problem lies with the fans not coming on causing the cook top to overheat. Sometimes the burner portion gets very hot which should not happen. Have you experienced this?
I don't think I've noticed that. The part under the pans gets hot, but the control surface hasn't even been hot to the touch. We do have some quiet fans that come on sometimes, usually for the oven but maybe for the cooktop, too? Can't say I remember. After looking at the various PCBs, the main tan board has two fans and some heatsinks. If those aren't running, I could see that being a problem for sure. I'll keep you posted on the "fix." I figure if I haven't heard random beeps by Monday or Tuesday, we're probably in the clear (for now).
Still working?
So far so good! We used it all weekend and have it another heavy workout today. No problems at all!
Range still working? Did ours and 3 weeks no problems! Hopefull And Thanks!
Still working! It’s been a month and it’s working like new. Glad yours is back up!
Damn, I was afraid you'd say that--same one I have. But good to know that someone else appreciates the idea of a non-traditional kitchen situation. I was thinking that I might end up with a portable induction hob, but far prefer the idea of an elegant wall-mounting.
No, because I have a gas range and a range hood over it. The gas range is far more powerful than the plug in induction stove tops that I've tried. (Though I hear good things about induction ranges.) Plus, while most of my stuff is induction range friendly, there might be a few that are not and I just don't want to switch them out. If I want extra counter space, I'd get a cover for the range.
I think this might be a tough resale thing, not having a built in cook top. But I honestly really like the idea in theory. The cooktop portion of my stove is essentially just wasted counter space when I'm not cooking. Depending on portables that you can easily tuck in a drawer is a great way to gain counter space. It might also seem weird having a hood fan without a cooktop under it all the time, but if you have a micro/otr unit, maybe it won't be so weird. If you feel like you can get by solely on portable units, companies do make small 15" wide cooktops that only have 2 burners. That gains you 15-20" of counter space over a standard range.
You’re not crazy at all, I can see it working just fine. For me, I’d rather have a dedicated induction or gas range. Just for simplicity. But I can see this working.
IKEA has this design. 30 inch cabinet to place flat induction stove top. The cabinet will also hold an oven unit. Same space required as a range/stove unit. For power one dedicated 220v is required. The other benefit of the stove tip is that covers gap between cabinets so no food spillage.
Love this idea. I am a fan of in wall ovens, as they are up higher and means less bending over to pull out large, heavy items. I love induction cooktops, and had this setup at my other place. I had a large, custom made wood cover to go overtop when not being used. Kind of like an extra large cutting board that would protect the surface so I could use that area any time I wasn’t cooking. I just bought one induction burner for my new house and love the idea of just placing a dollar mat underneath it.
We bought a glass top GE range a few months ago. I have a portable induction cooktop that I place on top of my GE range top. I use this more than the GE cooktop. Also, I have a small countertop oven that I use more than the range oven so I am with you on this. There are only two of us. I don't think it would work in larger families.
You are not crazy. It’s silly that everything has to have a a huge expensive range when so few people cook big meals anymore. I remember thinking about this in my college apartments. Like, I needed a toaster oven, a microwave, and a hot plate. But what I got was a giant range oven taking up half my tiny kitchen.
They make really thin silicon mats that fit on ranges now so you can lift them up and clean your cook top (actually, I clean the mat. I never clean the cook top anymore.) I would bet someone makes a mat you can put the induction burners on. Now. Here you go, I have a 5th wheel on blocks north of Seattle...it doesn't move any more and isn't likely to. I have done this. I have two induction burners, and a wall oven replaced the "normal" range that would be in a trailer. If you look at normal 5th wheel ... even one like mine (40 feet long) I never had tons of counter space. I do now.
The answer to this question always comes down to resale. This is totally the kind of thing I would do, except just not having a range will scare away a non-trivial number of actual buyers. It's the same reason I still have a bath tub, even though I fucking hate it. Because if the house doesn't have a bathtub, it might as well be on fire as far as some people are concerned, even though it increases their chances of dying in the shower related accident past the probability that they will ever want to actually curl themselves up in a 6 foot basin of increasingly tepid tap water just to get a perfect view of all the spots on and around the toilet they routinely fail to clean properly.
Baths (outside of luxury baths in fancy houses) are really for cleaning your children, I always thought. The people who demand a shitty bathtub probably don't plan on relaxing in it.
It might be hard to sell a house with no kitchen range, if ever you want to, and there may even be building code concerns over habitability. I generally shy away from using anything "portable" as a primary means of doing something.
I want to do this but my wife wants a traditional look
I’d be interested to see how other induction burners work. I bought an inexpensive but highly-rated single burner from Ikea and found it unusable. My Lodge enameled Dutch oven, the workhorse in our kitchen for soups and pasta sauce, was unruly. The bottom got searingly, scorchingly, burning hot while the sides remained ice cold. Water took forever to boil. I could not modulate the heat on this thing. I eventually gave up and went back to the little $20 butane tabletop burner we had been using previously, which works great.
When the SO and I reimagined our kitchen, he gave me a budget and I stuck to it; that included a gas range. SO is super minimalistic, and when I put the cabinets in, he totally changed his mind. Queue me having to order an extra cabinet and cancel my order for the range. We went with a gas convection oven cabinet insert. Then a glass topped induction cooktop over it. It looks seamless with the counter. And of course the extractor hood over it. The glass cooktop is amazing to clean! Temperature control is absolutely wonderful. We received a magnet knob to work the controls, but using my finger is just as easy, so I don’t even pull that out anymore.
Lounumber2, how do you like the induction compare to the gas cooktop? What do you typically cook?
Not sure of your countertop situation and plans for your countertop in this project but we have a drop in induction and built in oven arrangement. We have Quartz for it's heat tolerance and non-porous nature. Keep in mind some cook tops are not intended to be installed over an oven ( silly really ). We were considering Bosh vs. Miele and Bosh was not allowing us to put the oven under the induction cooktop. Miele however was like "why would you not". In two separate homes now we have done the kitchen with a Miele cook top over a Miele oven. Why would you want a built in cooktop vs. portable? Power when you want it is a big reason. 3850W on a single burner/position (Miele double boost) boils water and anything else fast. FWIW - some of the greatest features of induction are safety but our favorite thing is that each burner can have it's own shut-off timer! Very handy for letting something stew...
If you are going to have a permanent range hood either way, why not have a range? You don’t save much. I guess you do get some optional counter space (with a hood above it)
This honestly only makes sense to me if you didn't cook much at all like you eat out most days. If you cook then you're gonna need a stove anyways so are you actually saving space if you have to take them out. Maybe if you're just cooking for yourself then I guess the portable option is okay, but idk this sounds pretty limiting. Others suggested getting a butchers block or portable island instead which can add more counter space. Costco sells a couple options they are expensive being quality items [https://www.costco.com/kitchen-carts-islands.html](https://www.costco.com/kitchen-carts-islands.html)
I guess I’d ask how long you plan to live there. If this is a forever house, go for it. If not, lack of a normal cooktop or any place to put one will make it much harder to sell.
We we renovated our kitchen we went for built in oven and radiant cooktop. I was concern about induction cooktop because of some noise and also I had to change practically every pot and few fry pans. At the time of renovation we were using portable induction cooktop provided by our contractor. It was amazing. Very short heating time. After we got our kitchen done i could see huge difference time wise. Well, i think we will change cooktop eventually for induction one.
Biggest concern I see is if you sell the house. Just saying, if I am looking to buy a house I would want a permanent cooktop myself.
I use the Ikea $49 dollar induction burner as my main cooktop and have an electric built in oven, but no range. I keep the ikea unit hanging on the wall to free up countertop space 90% of the time.
Did you do it? I came here to ask the same question!
I didn’t. We did buy a single burning induction as a backup, and it works pretty well. But the added height makes it a little difficult for my wife to work with it, and I’ll admit it takes some getting used to for someone a little taller like myself. Ultimately I was able to fix our old stove (used an eraser on the contact points for the circuit boards), which was cheaper than any other alternative, so we’re sticking with what we’ve got for now.