GE PHS930SLSS Smoothtop Cooktop

I like the way temperatures can be regulated and maintained when simmering sauces or keeping melted chocolate at an ideal temperature.

I purchased this GE profile induction stove early in 2016 From Sears appliances. It worked great for the first 18 months or so. Induction cooking is great--heat controlled, easy to clean, fast--I don't think I could go back to gas (using the smoke detector for a cooking timer) or regular electric (waiting for the unit to finally heat up, then cleaning all the unit pans from the boil-overs and grease splatters that inevitably happen). BUT, after the first 18 months, this stove has been on about a 3-day work week--it cannot be depended upon to work on any given day or time. It intermittently shuts itself off and refuses to work, then a day or two later will magically agree to come to work for no apparent reason whatsoever. Just try to invite friends to dinner and the stove will go on vacation. Christmas dinner was an adventure.The circuit breaker for the stove has become my best friend. Sometimes, I can turn off the breaker for a minute or two, and the stove will work. Sometimes I get error code FA92. Thank goodness I purchased an extended warranty, because the repair folks have replaced the big "motherboard" that makes the whole thing work twice, replaced the fan once, and the components for the big stove top unit is coming in a couple weeks. There was another repair for the panel under the touch panel. I'm sure the cost of these repairs (under my extended warranty) cost more than the stove in the first place, so if you buy one of these, be sure to get the warranty!So in a nutshell, I really like induction cooking. Its clean, safe, and controllable. The downside is that it is a giant computer and if one thing shuts down, the whole stove is dead (except sometimes the oven will work---sometimes) Repair people can only replace components, not really track down problems other than looking up the error code and hope they guessed right.I am hoping that my stove is just a lemon, and that other stoves, even of the same model, work flawlessly for years, because my next stove (and I don't think this one will ever get fixed) will also be an induction stove.

Never owned or cooked on an Induction Range before. However, as an electrical engineer I fully understand the benefits of it. Efficient, evenly distributed heat that allows cooking where the whole bottom of the pan is heated to the same temperature.We had a gas range before and this induction range blows GAS and resistive elements out of the water..Major problem with GAS is hot spots in the pans, danger when Flambéing and if you are cooking 1 piece of fish you’re ok with gas but try to cook 3 or 4 and have all of them come out with same golden crust? Well that is not possible with gas.However, with Induction cook top it was so easy, no moving the fish around in the pan to get that even crust, just let it sit where it lands because it's is the same temperature everywhere.Boil overs, Okay, so we were kind of worried about how flat the top of this range was. I finally experience my first boil over doing a celery root puree for salmon. This puree requires equal parts milk and water and I put the lid on without thinking first and of course boil over. I was panicked for a moment running to the other side of the kitchen to get paper towels and upon my return I was pleasantly surprised to find both the left and right edges of the of the stove top have a inclination right along the edge so fluids don't dribble down the sides of your stove! GREAT!!! THANK YOU GE!!Boils water almost as fast as my microwave within 30 seconds or so with 1 cup of water in/on each. In fact I make my own stocks, beef and chicken. There is NO better way than with an induction cook top, reason? Simple, the induction cook top puts out as electric field that not only encompasses the entire bottom of the pans and beyond, but partially up the sides,(a few inches), of the pan as well. 30 Qt boiled fast because of the XTRA heated surface area that induction brings to the game.Instant heat, like a gas burner only without the danger or hot spots in pans, you don't have to stir or move food around as much when doing a saute.Easy to clean, unlike our gas stove which would take 60 minutes at least and if you had a boil over even longer! We cook right on those Silpat's they are silicone baking pats for small personal pizza's and work great for keeping the induction element area's clean, unscratched and the bottom of your pans like new.UI - User Interface intuitive and easy, didn't even need to pull out the manual to set the clock!1 Con - GE put a warming spot in the back center that uses a standard heat element i.e. resistive element not inductive bad idea, if you have a paper towel or something else down to keep the glass nice and clean around the inductive elements then it could melt or catch fire. So we don't use it ever, if it were inductive we would use it and love it.We will never go back to resistive or gas range again!

Below is the review I posted directly on the GE product website, and the email I received the next day stating it did not meet their guidelines. However, if you'll notice, none of the reasons they listed apply to what I wrote -- I think they just didn't like what I had to say and censored me!The email I received:Hi KurtSCHMke,While we appreciate your PHS930SLSS review submission, unfortunately, it doesn’t meet the guidelines for posting to our site. We hope you’ll resubmit so other owners can benefit from reading your experiences.Try reviewing our guidelines below, updating your review, and then resubmitting.When submitting your review, please avoid mentioning:Customer service or support issues – for help, please contact us for assistanceStore names or pricesPersonal information (such as full names, email addresses)RESUBMIT MY REVIEWThanks again,GE Appliances My review:Good, but...This is my second GE induction cooktop, and I like this one as much as the first. But I do not love the oven on this unit. It takes forever to preheat. It takes forever to cool down. But my biggest dislike is, the broiler shuts off if you keep the door open. Like what??? How the heck can you keep stuff from burning if you have to shut the door and can't see it?? Whoever designed that "feature" should be fired.