Kitchen appliances, asking for advice.

Good morning,

we are now sure about the oven from the three mentioned models. The price will then decide in the showroom. See:

Regarding Miele:
We ourselves also have a Miele washing machine and a Miele vacuum cleaner and are very satisfied with both. However, there is a certain budget for the current planning and we would exceed it with a Miele setup. Therefore, Bosch/Siemens and Neff.

Best regards
Gatho

Hello dear kitchen experts,

I would like to ask for your opinion once again.

Since we are planning a country-style kitchen and all the modern extractor hoods unfortunately don't really fit, my wife is now enthusiastic about a hood from Smeg. Unfortunately, it is considerably more expensive than the initially planned AEG (ok, that wouldn't have been it anyway), but also more expensive than other extractor hoods from Siemens that we had already looked at. It's about the model "KC19RAE" from Smeg. Do you have any experience with the company? How is the quality of their products rated?

Here are the performance data (power & noise level) of the Smeg:
1st level: 326 m³/h at 50db
2nd level: 439 m³/h at 57db
3rd level: 549 m³/h at 62db
4th level: 794 m³/h at 71db (intensive level)
Energy efficiency class: A - fan efficiency class: A - lighting efficiency class: A - grease filter efficiency class: C

Furthermore, we have another question regarding the cooktop.

Call me picky – these days we are exposed to so many types of radiation... But why unnecessarily bring more radiation into the house (induction) when it can be done with a normal electric cooktop? Sure, induction definitely has its attractive advantages, but is it worth it? Even if the "risk" may seem exaggerated from today’s point of view, radiation is certainly not good/beneficial. I definitely don't want to cause panic here, but we have just considered for ourselves that we will probably enjoy a new/modern (especially regarding operation) electric cooktop just as much. Sure, water won’t boil in a few seconds and there will be more residues on the surface from cooking (more cleaning effort), but that is actually acceptable.

Since classic electric cooktops are almost considered outdated – are there certain things to consider or do you perhaps have 1-2 models that you can clearly recommend?

Best regards & thanks for your effort!
Gatho

Our hood supposedly has a sound pressure level of 44 dB at level 3 – you can hear that very clearly – even in the living room (to be honest, I am also a bit skeptical about that specification). We have Ceran because my wife follows your thought on that. It also cooks... unfortunately, you have to clean it. Induction also usually takes about a minute for the water.

It's about the model "KC19RAE" from Smeg. Do you have any experience with the company? How is the quality of their products rated?

I don't have any experience myself, but the specs don't match the price. Especially 50db on the lowest setting is really loud – my cheaper Siemens, for example, offers 41db.

But why should you unnecessarily bring more radiation into your house (induction)?

An induction field does not emit "radiation" but generates a magnetic field. Similar to the earth, which you surely don't want to turn off. Do you switch off your entire power to avoid radiation from any devices or from electricity? In my opinion, a ceramic hob emits radiation that is much worse. It's called heat and it really hurts.

that we will surely enjoy a new/modern (especially regarding operation) electric cooktop just as much

Well, once you've had induction, you know why you don't want to switch back. It's simply much more pleasant because of how it functions and the resulting advantages. The only "disadvantage" is that not all pots work.

Hello dear kitchen experts,

Let's not exaggerate.

One is exposed to so many radiations nowadays.
But why should one unnecessarily bring more radiation into the house (induction) when it can be managed with a normal electric cooktop.

A long time ago, I once asked a similar question.


In the end, I came to the conclusion: One could just as well ask: Is it really necessary to have a mobile phone (radiation) or Wi-Fi in the house (radiation).
And I bought induction.

Well, once you have had induction, you know why you don't want to switch anymore. It is simply much more pleasant because of its functionality and the resulting advantages.

A friend of ours sees this differently. She wants to go back to ceramic glass. However, since her kitchen is only 2 years old, she will probably have to live with it for the time being.

Good morning,


Are you sure that your hood only produces a sound pressure of 44db on the 3rd level? What airflow in m³/h does it have then? And most importantly, which model do you have? That would definitely be interesting to know.


By confirming this, you support BeHaElJa’s impression that 50db on the lowest level is already quite loud. That would, of course, be quite bad for an open kitchen if the lowest level already causes the person in the living room to have to turn the TV volume up twice as loud. "The values don’t match the price" -> meaning Smeg is overpriced in this case (range hood).

For comparison, we found a visually more modern variant as an alternative to the initially mentioned AEG:
90cm Siemens LC98KA671
1st level: 190 m³/h at 41db
2nd level: no data found
3rd level: 630 m³/h at 67db
4th level: 860 m³/h at 73db (intensive level)

Or you can take fan modules and install them in those "classic" retro housings which are currently also available with country-style kitchens. I found the Neff D58ML66N0 there, with pretty good values. However, this variant plus the hood that you would have to buy with the Schüller kitchen would certainly be quite expensive:
1st level: 220 m³/h at 41db
2nd level: no data found
3rd level: 610 m³/h at 64db
4th level: 820 m³/h at 71db (intensive level)

About the induction cooktop;
Yes, an induction cooktop does not emit radiation in that sense but a magnetic field, that’s correct – I expressed myself incorrectly there. It is clear that the Earth has a magnetic field – and we cannot avoid that. However, a magnetic field from an induction cooktop can be avoided by simply not buying one. The argument "but this and that also emits radiation" somehow isn’t very helpful to justify that induction also produces magnetic fields.
I absolutely acknowledge the advantages that an induction cooktop offers and certainly do not want to downplay them, because that’s not what this is about. Rather, it’s simply that you’re bringing another device into your home that produces additional fields, whose effects on the body aren’t yet 100% understood today.
But as I already said in my last post, I do not want to cause panic here, just share our thoughts on the topic of induction.

We currently still own a 60cm ceramic hob/oven combo with five control knobs, convection, top/bottom heat, and that’s basically it. That means we would also be making a step forward with a "modern" electric cooktop. Technically (with the mentioned advantages of induction) maybe not as far as it could be, but we would still be improving.

Maybe someone has suggestions and tips regarding electric cooktops?


And why does your girlfriend want to go back to a ceramic electric cooktop?

Many thanks & best regards!
Gatho