And I also agree that the touch controls are absolutely the worst, they are abysmal. I see why they are done this way - it allows the entire plate to be wiped clean very easily. But I still wish you could have separate controls somewhere on the side, with actual tactile knobs.

This may be old-fashioned, but have you considered using the stove to cook food and then selling the food? If we need to get technology involved, you could accept payments via square. Hell, you could probably even accept payment via blockchain.

But then again, how will the poor stove manufacturer continue to capture monetary value from your purchase? I just bought some delicious tamales from a coworkers mom, and I doubt she shared any of those ill-gotten gains with Samsung. Clearly this is a sector in need of disruption StoveCoin is sounding better and better. Plus, all the waste heat from mining can make kitchens as hot as operating a gas stove, which is what induction stoves are missing. Let me know when the ICO is happening!

I could buy a bunch of expensive hifi qualitu knobs and potentiometers and build my own panel to control the stove.

And then your toddler throws your phone in the toilet while you're making Christmas dinner, and you can't turn the thing off.

: Ok, burning house down.

WTF designed these things? Certainly not a chef!

A bialetti (moka) pot will not work because they're made from aluminum (no induction).

The whole thing upsets me so much that it's very high on my list for deciding if I can live in that country. If there is no gas cooking (most of North of Europe) un/-surprisingly the food is also terrible. Maybe there is sample-bias in my statement but I know literally nobody in my family or friends who owns a ceran/indusction stove and who is actually a great cook.

The only things better for cooking than gas are wood or coal fires. But gas is the next best natural flame.

https://caffeinetalk.com/using-a-moka-pot-on-an-induction-st...

No fuzz with running extra big wires for stove.

When I looked for a new stove last year I tried to find one with induction AND knobs. I ended up getting a non-induction stove, with knobs, works well enough although I would swap it for one with induction and knobs any day, haha!

worse, i find myself trying to micro-optimize my use of oven temperature buttons: instead of holding up until the temperature is reached, i repeatedly tap it to make it go faster — but not so fast that the debouncing mistakes 2 presses for just one press, otherwise it’s net slower. i find myself actively making latency v.s. throughput decisions: i can preheat the oven by pressing “on”, dialing in the temperature, and then pressing “start”. or, i can press “on”, “start”, and then dial in the temperature and press “start” an extra time. preheating begins whenever you first press “start”, so this shaves off 5 seconds of preheat latency at the cost of 1 extra second spent on an extra button press.

i get irrationally angry every time i use a digital oven. the digital oven is like some looking glass into a half-dozen interlinking societal systems that have managed to settle into some totally unsatisfying equilibria… and they’ve stayed there for decades. it’s legitimately depressing.

man, in the kitchen, keep the controls simple.

IMHO touch controls are popular because they are cheap to make and offer a simple way to integrate the hob onto a counter. For a lot of people that is important. For us (my partner is blind) it is not.

Edit: I read further and realized you got single plates too. The search continues....

https://universal.bertazzoni.com/products/professional-serie...

SMEG also has induction stoves with knobs but we don’t trust that brand.

Sometimes you need to react really quickly and turn down heat, if it takes you 5 sec more, the food might be burnt already. Lifting the pan might be a good „hack“ though.

- You can't use a wok on them.

- In fact, you can't use them with lots of other things, or in many ways I use my gas stove. Yes, these are "off-label" uses, sometimes not even related to cooking. So? Tools should be flexible, not fight back.

How long have you cooked with a gas stove? I would wager that if you spent decades cooking on induction you would have similar complaints about gas. I love cooking with gas, but also I love cooking with electric, and I imagine I could love cooking with induction. (3 minutes to boil sounds brilliant, who needs a dedicated electric teakettle.) The stuff I could do with precise control down to 100 degrees F, I don't even know but that sounds like it requires patience but allows wonders that are impossible with gas.

Not to say gas can't work wonders that are impossible with induction, but they're different tools and it's not fair to judge simply on the basis of a few missing features.

Also there are pans that don't work as well with gas in my experience. I suspect that if anyone lived with an induction stove for decades and tried to replace it with a gas stove they would also be complaining that half their pans don't work anymore, or at least don't work for the task they've been used for anymore.

I 100% run my vent while cooking. Curious how much of the bad gas I vent…

But it sounds like induction legitimately makes double boilers obsolete (and rather quaint and limited to be restricted to 212F when you have the free, precise choice of even heat at any temperature between 100F and 500F.)

Buy a cast-iron wok from Staub, they work wonderfully.

It weighs about 30% more than our old carbon steel wok, which doesn’t matter much in practice.

First complaint - exactly the same as yours. Even a little boil over can sometimes just shut everything off.

Second complaint - "smart" pan sensing. I have a few pots that don't really fit the rings on the stove perfectly, and they have been relegated to the "useless" corner of the cabinet. The temp setting starts to either flash whenever the pot isn't big enough to cover the ring, or just takes forever to heat up.

Last complaint - some of my pans are not perfectly flat on the bottom, from either a rough life or warping in the oven, etc. Those pans are also useless on the induction hob.

After a short while I could easily operate it while not looking, and precision control (half-steps) was easy by simply rolling finger.

Sadly very, very few seems to have this design. Some have a shared control, but having to select the zone and then power is just... not good in comparison. I have that on my current one and I routinely adjust the wrong one, split between forgetting to select zone and it not recognizing my zone selection.

It was still touch though which overall sucks compared to physical controls.

The only thing induction can't do well are cooking hacks that utilize the open flame, like toasting tortillas or roasting peppers on the burner without a pan.

Of course it's silly that knobs would belong only to "premium" models.

We bought a professional induction stove from a restaurant online on ebay for very cheap. One of the reasons is that all controls were "manual" and with "knobs". The amount of electronics on these is minimal.

Something like that is what I bought.

I have induction with knobs. It's no different. I suspect it's just a knob on the user side, and there's still the big steps behind-the-scenes.

My stove's induction knobs give me tactile feedback, but lack the granular control that a real analog knob has.

It's really weird. Granular and immediate control should be such an easy thing to do with electric.

It almost seems as if manufacturers are adding in these "steps" to make it more user friendly in the sense that you can say "I've turned it up to 3".

Is there any technical reason to have discrete steps?

I honestly don't know thw reasoning for using toch controls on induction stoves. They are a pain to use for most people.

The are big plus is it doubles as extra worktop as it’s just so big (and flat).