Frigidaire FGIH3047VF 30" Gallery Series Induction Range with Air Fry 4 Elements 5.4 cu. ft. Oven Capacity Self Clean with Steam Clean Option Star K ADA Compliant in Stainless Steel

I grew up and learned to cook on a nice gas cooktop. Also used coil type electric and flat top electric a bit. Really, really preferred gas between gas/electric. Fast forward to married life, no gas available in our subdivision. Made do with a glass flat top for quite a few years, but never liked it. That one finally died, and I decided to give induction a try for a few reasons, but mainly to avoid having to put in LP, and a lack of a hood in our kitchen.So far really like it. Still slightly prefer gas, as I am a huge fan of cast iron & carbon steel. Both work on induction, but tend to heat a bit unevenly if you are really throwing the heat to them. This can mostly be overcome, especially with cast iron, by heating them up to medium low heat allowing them to become heat soaked before taking the temp higher. They still get hot spots (usually the center) at the extreme upper end of the heat level, but nothing crazy. Good quality clad pans heat very evenly. The biggest thing that is noteworthy is just how much power induction has compared to either gas or electric, and how stable it will hold temps. Mine has settings of L, 1,2...8,9,H, plus a "P" power setting for each eye. Power is for rapid heating of stuff like pasta water. I was skeptical of having notches vs a continuous variable control, but that has proven to not be an issue. Once you get the temp you need to work at dialed in, it will hold it indefinitely. You can also take away heat instantly....for instance to stop a pot from boiling over. Kill the eye, and the boil over stops just as quickly. One common complaint with induction is a "singing" noise between the pot/pan and stove. I have not experienced this with the exception of on the P or high settings. Use of those settings is typically temporary/short, so not something I can't live with. The other big advantage, especially since we don't have a hood, is the lack of heat loss into the room. Makes a big difference in terms of not overheating the kitchen with cooking. Overall I'm a fan. Still like gas a bit better, but its a huge upgrade compared to plain electric. Added safety benefit of the eyes being almost immediately cool is nice as well.Overall pretty impressed with ordering through amazon. Was about $600 less than anywhere else at the time, and just as fast. Air fry function is pretty neat, but can smoke out the kitchen if you do stuff that is too greasy. Like that it fits a freestanding space, but looks like a slide in. Had to make a small mod to the rear trim piece to work with our countertops/tile backsplash, but that was no big deal. Preheat is as fast as I've seen and overall bake quality is great. Bottom storage drawer is a bit small, but that space is utilized in the oven itself. Overall very impressed for the $.

Induction cooking is great, because it doesn't heat the cooktop, it only heats the pots and pans. This type of cooktop is nimble and fast; it is safer than thermal electric or gas; it is very easy to clean because the surface is smooth and food doesn't burn onto it; and it heats the kitchen much less than gas and doesn't release methane. The photo shows how I added round silicone baking mats to help protect the surface and highlight the induction burners. It doesn't heat the silicone, only the pans on top of the mats, so you can do this.Some countries in Europe have a lot of induction cooking. It is catching on later in the US, but it will get here. It needs models like this one to drive the price down. This Frigidaire is a serious model with generally decent features otherwise (like the convection oven), except it is quite a bit cheaper than other models I found. On top of that, this Amazon vendor sold it to me at a big discount. This puts it well within the price range for thermal electric ranges, even though induction is a superior technology.Update: After using the range for 8 months, I still love it, I have no regrets at all, but I can give the pros and cons.Pros: It's a much safer stove than either gas or thermal electric. It's as easy to clean as a dining table; in fact, it's easy to sponge up spilled liquid while the range is in use. The range has no smell of gas, it heats the kitchen less than other ranges, and the stovetop has no smell of burned food. The stovetop heats large pots of water quickly and small pans of water incredibly quickly. (I can make tea for myself in less than one minute.) The stovetop is also versatile: you can start and top burners very quickly, and you can quickly move a pan from one burner to another. Finally, the electric oven is not bad and certainly safer than a gas oven. We bought a matching air fry tray and it is okay.Cons: The stovetop power settings have a big gap at the low end between "L" and "2". The bottom drawer is very shallow and is only good for flat sheets. The controls sometimes respond to your belly; we learn to avoid that with a bit of practice. The smallest burner does not detect a mocha pot with a base smaller than about 3.5 inches.In the end, the cons don't change my mind, because induction cooking is a great innovation and I don't know of another induction range sold in the US at a reasonable price.

We've had this stove for about two months now, using it daily, and while we've learned to live with some of the quirks, I really don't think we'd buy it again.The induction burners are *extremely* frustrating to use. The touch controls are nearly impossible if yours hands are wet or greasy. Even on "low" we've found ourselves burning things left to simmer. The rings are supposed to "auto size" to the size of the pan, but we only ever see the inner ring heating the pan. This is obvious when boiling water in a large pan or pot.The oven works ok, but the same difficult to use controls are used.Update: Not even a year old, and it is broken. I was pre-heating the oven on convection mode to 450F, and heard a loud "pop" out of the back, and saw a flash, now the oven doesn't preheat past 250F or so, and you clear something clicking on and off when trying to use the oven. It is now an oven shaped object taking up space in our kitchen. Avoid this unit at all costs.Edit: I pulled the rear panel off, expecting to find a failed relay on the control board, and was about to order a new board. Instead found something far worse. No idea how this would happen, unless the wiring was loose from the factory or something? The element terminals shown are for one side of the broiler, the convection element and the bottom element test out fine, but the oven still refused to heat up past 200F, so I'm guessing that the control board got fried when it was shorted out.