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Product Details
- Amazon Sales Rank: #47400 in Major Appliances
- Color: Black
- Brand: General Electric
- Model: PHP900DMBB
- Dimensions: 46.00 pounds
Features
- 30" Induction Cooktop with 4 Induction Elements, Electronic Touch Controls, 19 Control Settings, Pan Presence/Size Sensors and ADA Compliant: Black
- 11" Element (3700 Watts on High Setting)
- Electronic Touch Controls replace traditional knob controls with digital buttons that are precise and easy to use and clean.
- Choose from 19 different power levels to select the temperature that is perfect for your meal
- * Actual Width : 29 3/4" * Actual Depth : 21 3/8" * Actual Height : 3 1/4" * Cutout Width : 28 1/8" * Cutout Depth : 19 5/8" * Cutout Height : 3 1/4"
- 30" Induction Cooktop with 4 Induction Elements, Electronic Touch Controls, 19 Control Settings, Pan Presence/Size Sensors and ADA Compliant: Black
- 11" Element (3700 Watts on High Setting)
- Electronic Touch Controls replace traditional knob controls with digital buttons that are precise and easy to use and clean.
- Choose from 19 different power levels to select the temperature that is perfect for your meal
- * Actual Width : 29 3/4" * Actual Depth : 21 3/8" * Actual Height : 3 1/4" * Cutout Width : 28 1/8" * Cutout Depth : 19 5/8" * Cutout Height : 3 1/4"
Product Description
GE PHP900DMBB 30" Induction Cooktop with 4 Induction Elements, Electronic Touch Controls, 19 Control Settings, Pan Presence/Size Sensors and ADA Compliant: Black
Customer Reviews
Most helpful customer reviews
81 of 81 people found the following review helpful.
This Cooktop is Fantastic!
By Anthony Talbert
Cooking (mainly Italian) is my hobby. My 16 year old GE radiant still worked but the amount of time it took to heat up and, most importantly, the amount of time it took to cool down was frustrating. The heating time could be blamed on older burners but it is typical for radiant cooktops to take quite a while to cool down. When I had something that needed to be heated to boiling and then reduced to a simmer I had taken to turning on two burners -- one on medium or high and the other on low and moving the pan between them.I would have thought about a gas stove but my kitchen is not plumbed for gas. When I saw the induction concept I was somewhat sceptical at first and bought a single burner induction cooktop to try the concept. I quickly became a convert. The induction cooktop will bring water to a boil in less than half the time of my old radiant cooktop and, more importantly, the temperature can be reduced immediately. And when I say "immediately" I mean immediately. One can go from a rolling boil to no boiling within seconds (see video here - http://www.youtube.com/watch?v=MgKJLF0AyKI).I had to have my electrical supply to the cooktop upgraded from 30 to 40 amps for the cost of about $800 and I can truly say that this cost and that of the cooktop has been well worth it.Since most of my cookware was not induction capable I did need to buy some more but that was a relatively minor cost. Besides, after 30 years of marriage my wife now has new things to give me for presents ;-)GE has a great product here. The large burner on the right will go to 3200 watts and will bring 4 - 6 quarts of water to a boil in 10 - 15 minutes. The cooktop looks great and functions even better. GE customer support was fantastic. The induction cooktop is supposed to fit right into a cutout for the Profile line but, prior to ordering, I emailed them to get the exact dimensions of the cutout necessary for my old cooktop. It took a few days but they did research it and emailed me the information.Both GE and Thermador have very useful information and videos on their web sites for anyone interested.
87 of 88 people found the following review helpful.BYE BYE messy & inefficient gas cooktop !!
By D. Hancock
Watch Video Here: http://www.amazon.com/review/R1Y4ZGEZ9LV2NK All I can say is ....WOW!! I wish I had done this sooner. After exhausting but fun research, scouring the internet learning about induction, I finally pulled the trigger. I cannot tell you how pleased I am, ESPECIALLY with the clean up. My old gas cook top was black and was such a chore to clean up. My new induction top wipes off effortlessly because the top itself does not get hot, therefore spill overs do not bake on. The top does get hot eventually directly under the pan because it has a hot pan sitting on it.Now for something different than the other reviews. My home was wired with a 30 amp circuit to the cook top and research will say that you will need 40 amps. This particular top will only let you have two burners on "Boost" at the same time. To max out the rated amperage you must have all the burners on high at the same time. When you see how hot and fast that really is... I SERIOUSLY doubt you will ever need that. Induction is so efficient, that most of our cooking is done on #3 to #5. The scale is 1-10. The higher settings are for frying and boiling. I don't have the need to have 4 skillets frying or 4 pots of water boiling at the same time and I don't think I ever will. Anyway.... before considering calling the electrician, I decided to try it awhile first and see if we trip the breaker. If we do, and it becomes a problem, then we can deal with increasing the wire size and changing the breaker to a 40 amp. So far we have NEVER tripped any breakers and the top works absolutely flawless. DO NOT let the fact that you have a 30 amp service steer you away from considering an induction top. I suggest trying it first, THEN see if you need to increase your breaker size.
72 of 73 people found the following review helpful.Amazing
By T. King
In the heirarchy of cooktops, induction is king. Although induction is powered by electricity, it should not be confused with traditional electric cooking.Induction provides instantaneous results. The speed of heating a pan is amazing (surpasses gas and electric in speed and control), it does not throw heat (other than the hot pan), and the lack of heat generated beneath the surface means the cooktop is much cooler than either electric or gas, because there are no heating elements in the unit. Also, induction costs far less to operate than gas or electric.This unit has digital controls (with a lit display that only shows when it is on), and I know, for example, that olive oil will burn in the pan above 5, but 4.5 is perfect for sauteing. And it will remain perfect for sauteing throughout the entire cooking process, it will not get hotter or colder.Furthermore, you can store anything on the cooktop (we keep a bottle of olive oil on there, as well as a non-magnetic spoon rest. They stay cool to the touch regardless of how many units are on.Now there are downsides.1. Cost: cost prohibitive for many, by far the most significant factor. There are no freestanding range/oven combos, which means that you need to spend money on individual range and oven to get a functional kitchen. Furthermore, unless you have a 40A cooktop in place, you will need to upgrade your electric. The total cost for us was around thirty two hundred for both the wall oven and the cooktop, with an additional cost of $150 for the electrician, and about $300 in replacing the pans.2. Cookware: although most high end pans are made to be induction compatible, the majority of widely available cookware is not. Especially non-stick. I found a couple nice "eco" non-stick pans at a homegoods store, but be advised to take a magnet along with you shopping, and only buy pans to which it sticks. That being said, all-clad is typically induction compatible, and there is a wide movement to making pans that way.3. Probably not a wise investment at this point if looking for a return on a home renovation for sale. While many people discover the benefits of induction for themselves, it hasn't taken off in the US yet, and most people won't know the difference until using it. I doubt people would recognize the benefits if we went to sell the house. Perhaps a brochure would be in order...Now for those that hate electric cooking, but don't have gas lines, this is an amazing solution--I think it is far better than the other methods of cooking. Also, if you frequently cook but have a smaller kitchen, this will keep it cooler.If you have gas lines, I'd have to say that the benefits of induction (compared to gas) do not outweigh the initial cost. This cost could be recouped by energy savings if you cook A LOT, or by weighing in other considerations, such as small children being burned.The 30" is very useful, and is equivalent to a standard freestanding cooking range. The 36" model would be appropriate if you are accustomed to having a 6 burner cooktop.I don't have any basis for comparison to other induction units, but I cannot find any faults with this unit.UPDATE:After cooking on this for over a year, I have a few additional comments:1. Some induction compatible pans make noise when heating, not loud, but rather annoying.2. The glass has scratched slightly in places. Still looks very sleek though.3. Controls are annoying to clean. Despite the "control lock" button, when you clean the rest the water activates the buttons, making an error message and a beeping noise.4. There should be a better way to seal off the edges next to the countertop. Has anyone tried silicon?5. There are now "all in one" cooktop/oven slide in units available.UPDATE:Barkeepers friend works extremely well to clean the cooktop
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