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GE Profile : PHB925SPSS 30 Freestanding Induction Range, 5 Cooking Zones, Convection, Self Clean Review
GE Profile : PHB925SPSS 30 Freestanding Induction Range, 5 Cooking Zones, Convection, Self Clean Feature
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GE Profile : PHB925SPSS 30 Freestanding Induction Range, 5 Cooking Zones, Convection, Self Clean Overviews
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Customer Reviews
I need to say out front that this is by far the best range I have ever used. The stove top heats amazingly fast. You'll have to revise the way you do all your cooking, because you really can't do much of anything "while you wait for the water to boil." The convection oven does a great job of baking things at a uniform temperature, even when you put three baking sheets in at once. We wish our other kitchen appliances were half as good as this. Having said that, I'm going to spend the rest of this review griping about all the little things that annoy me about this thing, because, after all, shouldn't it be perfect?First, the manual is awful. They seem to have decided to write one manual for all their stoves. You're supposed to pick out the bits that apply to your stove, except they aren't all there. For example, there is lots of discussion of what kinds of pots you can use on glass cook tops, but nothing on what you can use on induction cook tops.Speaking of which, it seems that the pots that work are cast iron, hideously expensive stainless steel custom made for induction cooking, and really cheap stainless steel. The only pots we had that worked on this were our cheapo Akia pots. Cheapo pots are clearly the way to go. Who needs a $100 stainless steel pot that says you shouldn't scour it because you might ruin the finish. Is that a cooking pot or modern art?The control panel is up behind the cooking surface, where kids can't reach it (which is good or bad depending on the kids), and where you have to reach over boiling pots of water to touch the controls. The controls are labeled gray on black, so they are pretty much impossible to read in poor light, so you always have to turn the hood light on before you operate the controls. You'll never learn the locations of the buttons because the controls for the four main burners are arranged in a weird asymmetrical way. It's all push button control, so to change the temperature, you have to go pushity-pushity-pushity, or hold the button down for a while. Either way, much slower and clumsier than twisting a knob. To mitigate this, there are some shortcut buttons, asymmetrical again, with three burners having a button that sets the temp to 3, while the other has a button to set it to HIGH.The black glass cook top has the burners dimly marked again in gray. Since the pots tend to slide around easily when you stir, they can easily drift off the center of the burner without you noticing. Once I had a metal measuring spoon that happened to land on the part of the burner beside the off center pot, and I was surprised to find it getting quite hot, because I hasn't noticed it was on the burner. I suppose marking the burners more clearly wouldn't be as sleek looking, but it'd be better.One less obvious advantage of an induction stove is that that handles of pots usually don't get hot. Since the base of the pot is being heated directly, there isn't heat streaming up the sides of the pot, so the handles don't get heated directly. They only way they get hot is by heat conducted through the pot, and most pots are designed to limit conduction of heat into the handles.The cook top is very easy to clean, but there is a bit of a groove around the edges that take a bit more effort to clean.Sometimes you get a weird buzzing noise when the induction is on. Probably this is harmless, but it can be disconcerting.The oven seems to pre-heat a bit more slowly than other, non-convection, ovens we've owned. If that's the price you have to pay for the consistent and uniform baking temperatures that it gives us, then that's no bad deal.So on the whole, a great range, well worth the high price if you cook a lot, but I personally would prefer if they'd focused a bit more on the practicality of the controls rather than a stylish look.
Wow all i can say is I have had this range since mid august! I had so much trouble with the Samsung induction model I bought in Janaury and was lucky enough to be able to return. I had done some searching for the GE range but could not find one that I could actually see so I settled for the Samsung at Lowes. Since it was being returned I knew that I had to find what I was going to replace it with. I again searched for the GE and finally found that Appliance Center had one. Went to see it and was sold immediately.First of all this thing is built rock solid. It definetly is heavy for sure. I also love the way it cooks. I am also using paper towels under the pot every time I use the cooktop. Its amazing how this really works. No scratches on the surface. Still looks great. I definetly recommend using the paper towel method. I am also only using All Clad or Le creuset products for my cooking vessels.The speed that the pan heats up is amazing. Very fast to say the least. Also when you turn the temp down its instantaneous as well. Different size pans fit on the burners also. I know they talk about the middle back burner being a warming one but I have put cold butter and cream for mashed potatoes and it has heated it right up from cold. The cooktop is very quiet. I know ther is a fan in there somewhere but its nearly undetectable to my ear. I love the fact that boil overs dont cook them selves to the cook top either. Dont have to stand there with a razor blade scraping away at my mess after it cools off.The oven is gigantic also. Having had Thanksgiving this year I couldnt believe what I could fit in there. I had the turkey, sweet potatoes,stuffing, rolls and green beans all in there at the same time. That was truly amazing since I usually need another hot plate as well as my toaster oven to assist me in getting everything to the table on time. I put a thermometer to test the temperature and its nearly dead on so no need to adjust the temp for being off a little bit. The convection part is all I have used so far. The fan is so quiet as well. You can hear it for sure but its like a whisper! I also like how it compensates for the convection by lowering the temp by 25 degrees automatically.I just used the self clean part of the oven on Sunday. It does take 5 hours to complete but I will say this there was really no smell like other self cleaning ovens when they are super heated up. When I opened it on Monday all I really had to do was wipe off the window from the inside. Everything else looked great and it was sure nice to not have to remove the racks from the oven.I cant say enough about this range. It is really amazing and if you dont want to fool around with gas lines etc this is a really good alternative. I know its hard to believe but if the word gets out about induction everyone would have one its so efficient and easy to use.
Powerful and fast is the best way I can describe the cooktop on GE's new Induction Range. It is so incredible it even surpassed all my expectations. It boils water so fast you don't even have time to get the food ready to go in before the lids rattling off the pot. Yet it heats so low that you can melt a large bar of chocolate directly in a pan without having to use a double boiler! It will have it melted and ready to use in 15 minutes, and you can leave it on for hours without worrying about it scorching. Now that's versatility! And the temperature change response time is instant. You can take that pot of boiling water with the lid rattling and reduce the heat to simmer, and the water instantly stops boiling and goes to a gentle simmer in a second. I don't mean in a few seconds. I mean right now! This thing blows gas away so bad it's not even funny. I've used both gas and electric, and gas being the closest contender doesn't even hold a candle to the power and speed of this induction cooktop. Now I can already hear the nay sayers out there saying no way, gas is the best. But seeing is believing. And this thing is truly amazing. That's not all though. It has even more tricks.I use both cast iron and tri-ply stainless steel cookware on it. The stainless cookware gets used directly on the glass cooktop, but I'm afraid to use the cast iron on it for fear of scratching it. So I place a paper towel between the cast iron and the cooktop. You read correctly. I'm cooking on paper towels! Since the cooktop doesn't generate any heat at all, and the only heat the cooktop receives is the heat reflected back to the cooktop from the cooking utensil itself it doesn't get hot enough to ignite the paper towel. Then when I'm done cooking I use the paper towel to clean up the cooktop. This is a cinch because the cooktop doesn't get hot enough to burn anything on it anyway. Just a simple wipe with a damp paper towel or sponge and a quick sprits of window cleaner and the thing looks brand new again. I've found that a good streak free window cleaner works the best at keeping it looking newThe induction elements will make your cookware perform at the highest level it can. Since the utensil itself is the actual heating element instead of a wire coil or a ring of flame, there are absolutely no hot spots in the cooking utensil. As long as the utensil fits close to the size of the element circle, it will heat perfectly uniformly from edge to edge. The electro-magnetic energy field extends ?" beyond and above the element, so my 12" cast iron or stainless steel skillet heats perfectly edge to edge on the 11" element. And my 10 X 20" reversible cast iron grill/griddle works too despite the fact that the rim holds it about ?" above the cooktop. It still fits within the range that the electro-magnetic field will respond to. And yes, I cook with it on top of paper towels since it is cast iron. It cooks very well spanned across the two 8" elements on the left side as long as you give it at least 15 minutes to warm up so the heat can spread out across it. The utensil size does not have to perfectly match the size of the element circle as the electro-magnet will automatically adjust to various sizes within a given range. And none of the element outside that range gets hot. Only the utensil gets hot. Think of it in the same way that a microwave gets only the food hot, the induction element gets only the cooking utensil hot. Not the food in the utensil or the cooktop itself, just the utensil. And in turn the heat of the utensil cooks the food that's in it just like it does on any other cooktop. It's just a microwave for your pots and pans! You can read all about how it works at this website: [...]. The 11" element can be used on a utensil with a bottom diameter as small as 7". The two 8" elements can go as small as 5 ?", and the 6" as small as 4 ?". You can also use a utensil larger than the element as well. I use a 14" cast iron pizza pan as a griddle on the 11" element and all but about the outer 1 ?" of the pan are evenly heated. The heat tapers off somewhat around the outer perimeter.This thing is really built too. Weighing in at 240 pounds, it outweighs the Samsung induction range by 32 pounds and the Kenmore induction range by a whopping 50 pounds! We're talking impressive build quality here. The stainless steel is a very nice quality and is easy to keep looking good.The control panel is a one piece glass touch panel with no knobs. It responds very well to touch and is easy to use. There is a slight learning curve since you're cooking by number instead of turning a knob. But I adapted quickly to it and don't even think about it anymore. There are 19 steps from low to high for each element. All 4 induction elements are high power and have a "boost" cycle that makes them quite capable of boiling a pot of water very quickly. There is also a fifth element that is a warming burner. It's a 120 watt electric radiant burner (not induction) with three settings, hi, med, and low. It is not designed to heat anything up, just to keep already hot things warm.I haven't had much of a chance to use the oven yet, but from what little I've used it, it seems to work well. It has three heavy enamel coated racks that you can leave in the oven during self cleaning. That's a big plus because those big racks don't fit in the sink, so your only other option would be to wash them in the bathtub or take them outside. I've done it both ways with our old stove and neither is fun. So I'm happy I don't have to do that anymore with these. They also slide very easily in the oven too and there are six positions for them. This oven uses what is called True European Convection. Meaning that there is a third element around the fan itself. During convection cooking only this element is used and the fan blows and circulates heated air into the oven cavity. This particular system also reverses itself every 70 seconds which is supposed to aid greatly in the evenness of the temperature throughout the oven cavity. I have read that it works quite well so I can only assume great results when I really get a chance to use it. It also comes with a temperature probe that will come in quite handy when cooking whole birds, hams, and roasts. The convection fan is fairly quiet too. Much quieter than the one on my convection microwave. There's also a small fan in the cooktop that cycles on and off occasionally to keep the electronics in there cool. That too is very quiet and goes unnoticed quickly if even noticed at all. The kitchen has to be pretty quiet to hear it.I have only had it a few weeks but so far I love it. The only problem I have had, if you can call it a problem, was trying to figure out a particular feature it has. If you own one of these or are going to buy one this may be of interest to you. If not interested, you may want to skip this and move on to the next paragraph. So here goes. I asked three different people at GE, the local rep, the email tech support, and the phone tech support and nobody had an answer for me, so I had to just figure it out myself. You see, the convection oven has a feature called "Convection Conversion". The user manual is written for many different models, but doesn't cover "convection conversion". It does however talk about "Auto Recipe Conversion" which is basically the same thing. They differ though in how the end result is executed. Both features when set to "on" are designed to automatically reduce the convection cooking temperature by 25 degrees since convection cooking is more efficient than conventional baking. This way you can just follow the standard temperature in a recipe, cook with convection and the temperature reduction is automatically taken care of for you. Sounds easy enough right? Well, according to the manual under "auto recipe conversion", (remember, there is no mention of "convection conversion") when you set say 350 deg and press start, you are supposed to see it say on the display, CON, 325 (the -25 deg thing) and then go to pre-heat. When it reaches 325 deg it will signal it's ready. But mine doesn't do that. If I set 350, there is no CON, 325. It just goes to pre-heat and signals it's ready at 350. So where's -25 deg's I'm supposed to be seeing? One GE rep said it was broken and wanted to schedule to have it fixed. I said no, I'll do some further checking myself before fixing something that may not be broke. The one at the store wasn't plugged in, so I couldn't see how that one worked either. So I decided to test it with my infrared thermometer since I don't have an oven thermometer to see if the actual temperature was 25 deg lower than indicated when convection conversion was set to on. Sure enough, with it set to 350 deg (and showing 350 deg on the display) it was actually 325 deg in the oven according to the infrared thermometer. When I turned the convection conversion off, the temp in the oven went all the way to 350 deg. Problem solved. And I prevented a repair man from tearing my new stove apart only to discover that it did the same exact thing again when he was done. Amazing that nobody at GE had the answer for me though. I guess this is a "new" feature that hasn't made it into the books yet, or anywhere else for that matter. Anyway, hopefully this has answered the question for someone else reading this that may be wondering the same thing too.I am very happy I got this range. I had my heart set on getting the GE Café model because I really like the up-front controls and the pro look. But then I read the article in Consumer Reports on ranges and read about the induction cooktop. This induction range was about the same price as the GE Café model too. I had never even heard of induction before so I decided to do some research on it. Turns out induction has been around for about 30 years! In Europe, it out sells both gas and electric cooktops. It is also 90% energy efficient too because most of your energy goes directly into the cookware instead of heating the air. So your kitchen will stay much cooler in the summer too. It is far safer since there is no heat and no flame. And the element turns off automatically when the utensil is removed for a period of time (30 sec in my case), so there's no accidentally left on burners to burn your house down! So why hasn't it caught on here yet? The cookware. It requires cookware that is ferrous (magnetic) and apparently Americans are put off that they might have to replace their cookware for it. Therefore, very few company's here even sell induction cooktops let alone ranges, so the price for it remains fairly high. But thankfully that's starting to change and the prices are coming down to a more affordable level now. I believe that once people realize how great induction is they will get over this cookware thing and latch onto it. Induction is the next big thing since the microwave! It is well worth investing in some new cookware if you have to. Your cookware may already work anyway. If a magnet will stick to the bottom of your cookware, it is induction ready. If not, there is plenty of inexpensive cookware you can buy that will work. Try Ikea's 365+ line for starters.I am so glad I read the article about the new ranges. If I hadn't, I would have spent the same money and bought the Café with an electric radiant cooktop since I can't get natural gas where I currently live and propane is not even an option to me (used them, don't like how they perform). Then I would have missed the boat on this wonderful technology. I believe in the next decade induction will be the next big thing here too. Let's hope.Update: I have added a video review on YouTube. If you go to YouTube and type "GE Induction Range Water Boil Test" in the search bar, it should be the first video that comes up. (Amazon won't allow me to post a link to it here.)11 Month Update:After using this range for the last 11 month's I am happy to report that I still absolutely LOVE it! I have had no problems with it at all and we've since moved it into a new house. (New to us anyway). The speed of heating, instant temperature change response time, and heat uniformity across the pan are phenomenal. The glass cooktop looks as good as the day it was new. It is so easy to keep clean because it doesn't get hot enough to burn anything on it. You can clean up spills instantly while you're cooking because of this. And when you're done, a few spray's of glass cleaner and a paper towel and your cooktop looks like new again!The element layout and size on this GE Range are perfect as well. I noticed a person mentioned that on their Samsung induction range their utensils had to be just the right size and perfectly centered, and if you bumped them off center or removed them from the cooktop for even a moment the element would turn off. Not so with the GE. Your cookware doesn't have to be centered at all and the element will just find and follow them. As long as you have at least the center of the element covered, it will locate and follow the pan as you move it around. The element will turn off automaticallyif the utensil is removed, but only after over 30 seconds from being removed. This gives you plenty of time to pick up and shake your food around the pan and set it back down without having to turn it back on. Also, a wide range of sizes can be used on the various elements. These elements are just not that picky.There's a cooling fan in the cooktop to keep things cool in there that comes on from time to time. But it is so quiet that it quickly goes unnoticed. If your exhaust fan is on you'll probably never even hear it. Sometimes, depending on the utensil you will get a little buzzing sound. But that usually goes away after a few minutes. At any rate it's not annoying and is normal for this type of cooktop. Another aspect of induction cooking that you quickly appreciate is the fact that the setting used on one burner is exactly the same as on another burner. So if you're cooking something on a front burner on say 3 1/2, and you want to move it to a back burner so you can use that burner for something else, you just set the back burner on 3 1/2 and it is exactly the same setting as the front burner. And with no warm up time whatsoever! Because the pan is the part generating the heat, not the element. And the pan is already hot. The frequency from the magnet just keeps it that way. Same frequency = same heat.The oven works equally well too. It cooks evenly and predictably. It's a little slow to warm up but not annoyingly so. And when using convection you don't have to wait for it to fully warm up anyway. The oven is very well insulated too. I've used the self clean feature 3 times now and this range doesn't get nearly as hot to the touch as other ranges I've used in the past. Although I'd still remove anything from the cooktop when self cleaning. The three oven racks are finished in the same enamel finish as the oven interior so I just leave them in while the cleaning is being done. This is a real time saver compared to my old range because I don't have to clean (read scrub!) the oven racks anymore. The enamel interior and racks still look like brand new after three cleanings. Just a wipe with a wet wash cloth to wipe the ash out is all that is needed after cleaning. I wipe the edges of the racks with a little olive oil and they glide like new. I expect the oven and racks will hold up for a long time to come.I just can't say enough good about this range. It has been a wonderful tool to use for cooking. And the stainless steel pot's and pan's set I bought 11 month's ago to use on it still look like new because the induction cooktop is so easy on them. No hot spots, no burnt on food on the bottom, and no flames to discolor them. When I think of all the people that turn away from these induction cooktops because they don't want to buy new cookware I just shake my head. Cookware that works on these doesn't have to be expensive as anything that a magnet will stick to will work. It is a very small price to pay for such an exceptional cooking tool. No other cooktop at any price can compete with the performance of a good induction cooktop. That has been proven time and time again. Gas can't boil water anywhere near as fast, nor can it simmer anything as low. And electric doesn't even hold a candle to this technology. These have been selling in Europe for over 30 years now and have been exceptionally reliable. And why not, it's just an electromagnet with very little heat around it comparatively to cause failure. It's just so simple it's amazing.20 Month Update:It's been 20 month's now since I bought this range and it still looks and performs as good as the day it was new. I have had 0 problems with it. There are a couple of tiny scratches in the cooktop now but you have to look very closely to find them. Really, only a person cleaning the cooktop would ever even notice them. Also, the front edge of the brushed Stainless Steel that borders the cooktop is showing a little wear from things getting drug across it. But again you have to look closely to notice it. These are just the signs of a well loved range that gets used. And they are really only noticeable to the person cleaning it because you are looking for imperfections to polish out. You'd never even notice them by just looking at the stove.The glass touch control panel and the oven still look and perform flawlessly. I have cleaned the oven about 6 times now using the self clean feature and it comes out looking like new every time. Just a little wipe out of the remaining ash with a damp rag is all that is needed after the clean cycle is done. The enamel finish on the oven and on the racks still looks like new. No signs of dulling or chipping as some have mentioned happening with "other" brands. And the enamel coated racks are WONDERFUL because you can just leave them in during the clean cycle and they come out looking great. No more having to remove the racks before self cleaning and take them outside to scrub on them as I had to do with chrome racks in my previous range. I just remove the racks when the cleaning is done, wipe the remaining ash residue off with a damp rag and apply a little cooking oil to the side edges of the racks and the rack guides on the oven walls and they slide in and out with ease again.I still love this range and would never go back to a conventional electric or gas range unless there was no other option. For the money there is nothing that even comes close in performance to this range even from ranges costing thousands more, gas or electric. Even among the latest Induction Ranges available here in the US, from what I've read about them I still feel that this GE model is the best of the best. And two years in, the latest model from GE is still unchanged from the one that I own. However, they have added a "slide in" version now of this marvelous range for those that require it. It appears to be exactly the same as mine except that the control panel is on the front edge. Very cool.
I bought this range in august 2011. I absolutely love it! It is amazing how fast water will boil or how precise the temperature setting is on burners. I love that I can cook on paper towels for easy clean up if water boils over by accident. Oven is ok. Does take a while for temp to come up so I usually turn on the convection bake which heats the oven up faster. I have used the meat temperature probe to cook pork tenderloin and I love that I can just set the temp. I want to take out the meat and it will beep and turn oven off at precise temperature. No more burned dinners! Only potential drawback is the fact that you need pots/pans that will work on range. I went to TJ Maxx and bought a new set for less than $100 so that was not too much of a big deal. Could be costly though if you have a full set of expensive pots that won't work on this range. Pull out a magnet and test pot to see if it will attract the magnet. If so, you're good to go. Also nice is the warming drawer. Bottom line- great range!
My range was delivered at the end of December and I've been using it for 4 months now. It is everything that I expected and I am very happy with it. It is so much easier to clean than any other range I've had, just a soapy, damp sponge to clean the grime, another wipe down with it rinsed out, and then some window cleaner. My friends who come to visit are impressed with how fast it boils a pot of water, and the oven is large and accurate. I am as much a baker as a stovetop chef and even two trays of cookies come out evenly. I've also used the temperature probe when roasting meats and, wow, how wonderful that is! My stove now tells me when the roast is done. I know that some people have expressed concerns regarding noise from the coils cycling on and off. It is so minimal that unless you are living in a monastery you won't really notice it at all. What more can I say? It really is the perfect range, fully deserving of all the positive reviews.
We have the same glowing reviews as others, but I am going to add some other things that people may or may not think of when buying a stove. If you have small children--beware of the handle on the bottom drawer. It is very tempting for our three year old to stand on it to see what we're doing. Obviously this is a safety hazard since she'll generally use the oven door as the thing to grab when standing on the drawer. She doesn't try it often, but sometimes if dinner takes too long or she gets restless in the kitchen, I see her standing there with her foot going up to it like she wants to stand on it or something. Most other stoves we have had with a pull out drawer do not have the handle.Along with that point goes the bummer side of having stainless steel with kids around--fingerprints are everywhere on it. I never noticed how dirty our old white stove front was, but I notice every spot, drip or spill on the front of this. None of these minor things contribute to the functionality of the stove or oven in any way obviously. If you don't have the best house-keeping skills with children around, or perhaps do not have a house-keeper to run around after them wiping away fingerprints, and things like that are prone to make you a little more nuts than you were before, then perhaps find a stove that works as well and doesn't show all the spots as easily. It's not hard to clean it, one just needs to be more on top of it than I ever am these days!Otherwise, it's all happy cooking! I am quite amazed at how fast it brings water to a boil. It's also nice to just know that "4" is the right pancake temperature, "3" is simmer without having to finely adjust the gas or electric stove all the time in the low-med-high ranges. I usually found the perfect spots on our old stove systems (which sometimes varied burner to burner), but just dialing in a number is nice and it seems consistent enough that I don't notice if there is a slight difference. "4" is perfect pancake heat on all the burners. "3" is simmer.Overall we're very happy with it!
Bought this range when I remodeled our kitchen. I do most of the cooking in our household. I always like to cook with gas, however, my wife is afraid of gas. Anyway, the respnce with this range is as good or better than gas(in my opinion). I have pwned a set of Al Clad stainless steel pans for over a year before I bought this range, and had never used them on our old electric range. Using these pans with this range, I don't have to worry about the bottoms turning color. They look like new after a year of cooking. I normally cook though a bath towell to help keep the top cleaner. And help keep from scratching the top. I hardly ever cook over #4 on the big burner. I turn it up to start to boil water, after it comes to a boil, I turn it down. However, if yu're frying something like chicken, the towell will scorch. The burner does scorch the towell, the pan scorches the towell. Lift the pan off the burn, and the burner with shut off by itself after a few seconds. Touching the burner after you remove the pan, will Not burn you. Great safty, if you have kids. When this one goes South, I will get another one. Cost is the really big factor. If the cost would come down, they would sell alot more of the induction ranges. Another draw back, it only comes in stainless steel. I would have liked white. Had to get a new stainless steel frige. I like the collars and cuffs to match.Buy this if you can.
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