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RE: Matching an Advantium with a Thermador? (Follow-Up #5)

posted by: greentank on 12.30.2006 at 07:42 pm in Appliances Forum

Went to Expo today and bought the Thermador and the Advantium Profile 240. Not only did the Profile match the Thermador better (and matches our Profile fridge), but it was 30% off, and then marked down an additional 25%. So we got the Profile 240 Advantium for less than a 120, including tax and 5-yr warranty!!!! The difference paid for the extra cost of the Thermador vs. the Trivection. We're pretty happy right now!


clipped on: 04.29.2007 at 10:28 pm    last updated on: 04.29.2007 at 10:28 pm

RE: Induction Cookware (Follow-Up #10)

posted by: kimba00 on 10.25.2006 at 09:33 am in Appliances Forum

I have both All-Clad, Le Creuset and Tramontina and I have to say in regards to stock pots, I don't see a big difference between any of them. In fact, I love the Tramontina pots because of the tight fitting glass lids and lock in drains. I purchased a few loose pieces from TJ Max/Home Goods, but now I see has a set of the same pots for $80. These work beautifully on induction (read line #6 in the features in ad below), pans heat evenly, handles stay cool. I would've purchased these immediately if I hadn't already bought individuals.

Here is a link that might be useful: Smart Bargains Tramontina Set


clipped on: 04.29.2007 at 10:20 pm    last updated on: 04.29.2007 at 10:21 pm

RE: Induction Cookware (Follow-Up #3)

posted by: kimba00 on 10.23.2006 at 11:22 pm in Appliances Forum


What we did was to purchase some "key" pieces from different sources and filled in the gaps with less expensive alternatives. TJ Max/Home Goods has a lot of great deals on Le Creuset "seconds". What makes them seconds is the color may be slightly off or outer finish, but never anything that would affect the performance of the cookware. TJ/Home Goods also carries Tramontina and Tivoli. Both brands make excellent quality induction ready stock pots that have riveted handles that stay cool and perform beautifully. All Clad stainless, as sshrivastava mentioned, is induction capable and we have two small sauce pans, however they are pricey and for basic stock pots, it's overkill. Cast iron fry pans are relatively inexpensive and work fabulously on induction too.

If you're looking for an excellent pasta/stock pot, I just bought this one from It's a Tramontina and it's excellent. Glass lid, steamer insert, perfect height and width.

Here is a link that might be useful: Tramontina 10 qt. stock/pasta pot


clipped on: 04.29.2007 at 10:18 pm    last updated on: 04.29.2007 at 10:18 pm

Thermador Induction installation - BEWARE!

posted by: jetguy on 03.20.2007 at 01:59 am in Appliances Forum

Be aware that the depth that is listed in the installation instructions does NOT include a mandatory 'head shield' that protrudes an extra 2 inches below the bottom of the unit. We found that out the hard way after installation, and we had to convert the drawer immediately under the cooktop into a flip-out because the heat shield prevented the drawer from closing. Not a huge deal, but I'll bet most designers don't know about it.


clipped on: 04.29.2007 at 10:13 pm    last updated on: 04.29.2007 at 10:14 pm

RE: Help please! Viking or Thermador induction/radiant combo cook (Follow-Up #1)

posted by: phatcat on 11.20.2006 at 11:08 pm in Appliances Forum

I have the Viking all induction 36". Once it was shaken out, it has worked really well. I would like to make two points in response to your queries.

First, I much prefer the Viking knobs to tounch controls...much easier to use when cooking with greasy or messy hands. To clean them, I just pop them off and soak them in a mild dish detrgenet solution, rinse and put back on. Also, in my experience, the touch controls ALWAYS go after a few years. Maybe the newer ones are better, but I doubt it.

Second, you need not spend a fortune replacing your cookware with good quality induction capable lines. Costco has a beautful coppper sandwich set that is induction capcble for $200. Also, costco on-line sells a Sitram S/S line that is also under $200. Finally, I got many Crowne S/S pieces, inluding the best non-stick I've ever seen, from on-line restaurant supply houses for amazingly low prices. These true professional lines are beautifully made. I ordered a 40 qt stock pot by mistake and it was less than $100...and you can ger larger!

Once you compare induction side-by-side to electric you will wish you had all induction. The amount of heat transferred to the food, the quickness of response, the superb control at low levels, and the reduction in waste heat will make you forget your electric.


clipped on: 04.29.2007 at 09:54 pm    last updated on: 04.29.2007 at 09:54 pm

RE: Thermador Induction Cooktops Q & A e-mail (Follow-Up #48)

posted by: sfirth on 10.16.2006 at 03:29 pm in Appliances Forum

Here is my response to an e-mail Q&A from a fellow subscriber here. The names have been changed to protect the innocent.

"Hi Mike,
See my answers below after each of your questions.



Hi Sean, I found your Thermador cooktop posts on Gardenweb and you seem to understand the technology well. I was wondering if you wouldn't mind spending a few minutes answering a couple of questions I have about the unit in general?

>> Not a problem.

After reading about the technology, I am very intrigued. We currently use a GE radiant heat cooktop. We are remodelling our kitchen entirely and we are seriously considering the hybrid unit CIS362DS. I have a call in and am waiting to hear back for an appointment to try the unit in person. How satisfied are you with the cooktop both in general terms and as an induction unit?

>>I have used it all. I first became a homeowner in 1993. Our first and second home had traditional coils...what a pain. Our third home had a GE range with the radiant cooktop. I heated up nicely, and was pretty easy to clean up, although burnt on boil-overs were a pain. Our 4th home we had a 90,000 BTU 6 burner professional gas cooktop. The responsiveness of gas was nice, but boil-overs were still a pain, and the heat that was generated was torture, particularly with more than 3 burners going at once. It really felt like we were wasting a bunch of heat up the sides of the pot. I tried my first induction cooktop at a local dealer. I tried the Viking. For raw BTU's and speed of heat up it was amazing. We boiled 6 cups of water in 2.5 minutes. That's at about 4200 feet in Utah. The Viking was a bit noisy. Although when I posted my message, I thought I was going to have to wait for another 3-4 weeks to get my replacement cooktop, I got it last Wednesday. I finished the install myself. I have to say it is a dream. It is much quieter than the Viking. With all available wattage routed to a burner, it is screaming! My first dish Wednesday was a Rachel Ray dish that had me preheat a pan with some EVOO and brown some ground beef. I turned the burner on high, put the EVOO, and turned around to unwrap the ground beef. By the time I turned back to cook the beef, the EVOO was smoking. So, time to preheat of heat-up is virtualy 0. I think I cooked my pasta in 1/2 the time. I was able to keep the pasta at a boil just below "froth-build-up", and I estimate the pasta cooked in about 1/2 the total time (largely due to the short preheat time). Just last night with my steaks and baked potatoes, I braised some red cabbage, and was able to get my dish simmering at the temp I wanted almost the 1st time. If you can't tell, I'm sold on induction. It offers all the responsiveness of gas, with the dream clean-up of the ceramic glass cooktop. Because the glass top doesn't get hot, except through the transfer of heat from the pan to the cooktop, spills and splatters don't cook on, and become carbonized. Beyond the responsiveness of gas, the highest BTU burner you can get from a professional gas cooktop is 16,000, unless you buy a dedicated wok burner. With 2500-3600 W (two highest burner settings) going into an induction element, you are generating about 28,000-40,000 BTU's none of which are going up the side into the kitchen. Another pro - a previous poster to Garden web said that it won't have a timer. Bzzzzz! Wrong answer. It has a timer, enabling you to set a timer for each element. I haven't figured out how I will use it yet, but it has one nonetheless.

Do you feel that Thermador supportsthe cooktop well?

>>Abso-freakin-lutely! My dealer and the BSH rep scoured the country to find me a replacement since my first cooktop arrived with shattered ceramic glass. I was really pleased that they found one and got it here within 3 business days of news that my first one was shattered. I understand that there were none left in any of the BSH warehouses, and that the Rep chased down one that was to go into another dealer's showroom who hadn't yet finished the kitchen into which it was to be installed. As far as support, these are made by Bosch Siemens in Spain. They have been running this technology for years in Europe, so as far as new goes, I wouldn't be afraid. As for service, since Thermador was bought by BSH, I have no fear that we will be well taken care of, since they are large enough to have plenty of service techs working world wide. I have had several other bosch products, and feel that they are reliable beyond reproach.

It's a new model and that makes me a little nervous but as long as they have good customer service and support their product I'll buy.

Since you have been using the cooktop, can you provide me with some pro's and con's from experience? Is it loud? Does it hum?

>> For pros, see above. I was long winded and think I covered these questions above. Cons - It was represented to me by Thermador's senior production manager that the power boost feature will not require shutting down the other element on the same power module. That was wrong...according to the manual...I haven't tested it. There are three modules each at 3600 Watts, left, center, and right. Only one burner can be boosted on a module at a time. In the center, you can only boost if the pan is sized to the smaller element ring. However, in cooking for the last 5 days, power boost is overkill for most cooking applications. Within seconds, it will burn whatever you have in the pan. In my estimation it is most useful for seering, and you really only seer in one pan at a time. I really have no other complaints.

I understand the need for compatible cookware and this is not a problem (we decided on the hybrid model because we want to keep some of our current pots and pans) as we will be buying cookware too.

>>In all honesty, I would go all induction. I can predict that you will be cooking in two incompatible paradigms. Induction cooking is so much faster, and so much more responsive, having to work on both paradigms would confuse even the best chef. Perhaps you are better than I, but that is my suggestion to you.

A quick question about that. Do you notice if there is a major difference between high end cookware and mid range?

>>I don't know where All-Clad falls in that spectrum, but we are extremely pleased with its performance. If you order the 5 burner all induction cooktop now, you will get some additional cookware (I think 7 pieces...lids count as pieces, see click on free cookware link for details) made for Thermador by DeMeyere. Which I understand from the reviews to be the top of the line as cookware goes.

Did some of your cookware that was ferrous work good or did you go out and buy new equipment? I'd hate to lose efficiency because I have cheap cookware.

>> The only ferrous cookware I had was some neglected cast iron cookware that needs to be sandblasted and re-seasoned. All I can report on is the All-Clad. I know that the thickness of the ferrous metal plays a role. All-Clad's layer isn't that thick, and we love how it works. So, you are likely to have great performance.

I want to than you in advance for your time.

- Mike

Here is a link that might be useful: Cookware Promotion


clipped on: 04.29.2007 at 09:25 pm    last updated on: 04.29.2007 at 09:25 pm

RE: Thermador Induction Cooktops (Follow-Up #47)

posted by: sfirth on 10.16.2006 at 03:15 pm in Appliances Forum

I got my cooktop last Wednesday and it's loads of fun! I must say that the engineer was incorrect. You can only have one burner boosting per module (i.e., 3 burners can boost at once). That being said, I used boost on my 2500W element, boosting to 3600W, and I have to say that it is over kill. I will burn anything in the pan in mere seconds. I emphasize burn. I think that the max setting w/o boost is sufficient for any seering. (Read more in my next post. I'll post a lengthy e-mail Q&A to a subscriber's inquiry in a few moments).

If I can take a stab at pahiker1970's 1st question.

1. The center burner is still two elements. You can only boost in the center burner which takes it up to 3600W only. It' won't boost beyond that. That being said, a 3600W boost is about 40,000 BTU's, your dedicated gas wok burner cranks out only about 30,000 BTU's. It is smokin' hot!


clipped on: 04.29.2007 at 09:17 pm    last updated on: 04.29.2007 at 09:18 pm