Rated 4.5 out of 5 by 113
Rated 5.0 out of 5.0 by barbc207 love, love, love my stove
So happy we purchased this induction range.. I hate electric stoves and have had to use one for 18 years due to no gas in the area.. The cook top does not heat up my kitchen.. a big plus living in AZ. The main reason I purchased an induction was the ability to control the temperature immediately by turning up or down.. no more waiting 5 minutes for an electric stove to do this.. it is amazing the differences between the 2.. only regret is I didn't buy one sooner...
July 19, 2016
Rated 5.0 out of 5.0 by Andy Excellent
The induction cooktop takes some getting used to. Yes, you do need pans that are compatible with induction. Check that a magnet will stick to the bottom. We ended up purchasing some new pots and went with a tri ply stainless/aluminum pot. Heat distribution with these pots is superior compared to a standard single ply stainless pot. Compared to a standard electric range with exposed coils, pans heat up much faster and the temperature control is more precise and responsive on induction. On Power Booster (PB) pots of water boil in just a few minutes. It has plenty of power, but I find that I need to use higher numbers (6-7), compared to a mid range number (5) on my old range for more of a medium power when cooking. I also find it harder to tell when a pan is properly pre-heated. The induction eyes are all different sizes and power outputs, so you have to choose wisely depending on the pot size and whether or not you are going to be searing meat, or simmering a sauce. The low power is very precise, so you can definitely simmer on the largest induction eye, but boiling small amounts of water on the smallest eye can take longer. All-in-all, I consider these minor changes. After a month I'm completely adjusted and wouldn't go back to a standard electric cooktop.
The glass top did worry me at first. I used to slide pots and pans around all the time, but that was because electric burners took forever to cool down. Not an issue with induction. Turn off the power and the pot stops warming. There is really no need to move pots around. I would like to make it last as long as possible, so I clean with Cerama Bryte once or twice a week. It is like a deep clean and wax for the glass top. Even without this, the glass top cleans up really easy because there is heat from a burner beneath the glass to burn on grease. The glass will only ever get as hot as the pot, and it only happens under the pot where grease can't splatter. So far I have adjusted to the glass top and think it is okay.
The oven comes with three racks, so it can get crowded in the oven. One of them can hook to the door so that it pops out when you open the door. I found this to be annoying so I have taken the links out and just use it like a normal rack. The regular bake function works just as you would expect. The convection function isn't as impressive as I had hoped. General guidelines are to reduce baking temperature by 25 degrees and watch for food to be done sooner. There is a convect-convert baking function that I haven’t used yet, but it is supposed to convert your standard baking temperature and time into a convection compatible temperature and time. I found that using convection, cookies actually browned un-evenly, possibly due to the airflow in the oven. At this point, I think convection is more appropriate for roasts than cookies and pastries. I'll continue to experiment, but more often than not will use the standard bake. So far the oven works as I would expect.
There is a storage drawer beneath the oven. Some reviewers have complained that it is a bit flimsy and I would agree. However, it functions fine for pan storage. I have 3 cast iron pans in it and it handles it fine.
I recommend reading the manual to familiarize yourself with the induction technology and the various oven controls. I also suggest running the oven through a good burn-in. I recommend opening doors and windows for additional airflow while doing so. I ran a convection bake at 400 degrees for an hour. Some smoke did come out of the oven vent as paint cured and oil burned off surfaces in the oven. The insulation also gave off a pretty bad smell as it cured. After an hour at 400, I let it completely cool, wiped down the interior of the oven with soapy water, then baked at 500 for another hour. That seemed to help a lot. A month later there are no smells.
Overall this is an excellent range.
March 1, 2016
Rated 5.0 out of 5.0 by katfar very pleased!!!
I reviewed many makes and models consumer reviews before deciding on my Frigidaire induction range. Overall reviews were good except that many people mentioned fan noises from many different makes. I am very pleased with my decision to purchase the Frigidaire. Mine has no noise at all and it is so much faster than my old electric range. Another item that I like is the storage drawer. This is the only unit I found to have one, all the other have a warming drawer. My old range had a warming drawer and I never used it. The only thing that I would say could use an improvement is to make the storage drawer more sturdy. I have used all functions over the last month from frying to roasting to baking and am pleased with the results. Not to mention that it also looks great! LOVE IT!
July 16, 2016
Rated 5.0 out of 5.0 by MarkHF Excellent performance and great price
This is a top level range that combines performance with a reasonable price point. The induction cooktop is a must have for cooking.
July 13, 2016
Rated 5.0 out of 5.0 by Mombrltch Easy to Learn
I bought this 3 weeks ago after using an electric stove with burners for over 20 years. I thought it might be hard to transition to cooking with stainless steel pans and induction cooking. Not at all. I read the instructions first and they were helpful. I also bought induction ready pans and read the directions. I love the instant cooking. I have to remember to have ingredients ready before I begin to heat liquids, because I can't chop vegetables while waiting for liquid to heat!
The convection oven is a little more tricky for me. I'm still playing with it. However, I love how evenly everything bakes. Again, I read the directions before using it.
May 15, 2016
Rated 5.0 out of 5.0 by Penni49 I love my new stove
I've had my new induction stove for about a month and I love it. Cooks twice as fast and very easy to clean. The price can't be beat And it looks great in my kitchen
July 13, 2016
Rated 5.0 out of 5.0 by Impressed owner More impressed each time we use it
I loved our propane range but the wife always had issues with it. From safety to cleaning she had several valid concerns. She found the ease of cleaning, rapid boiling and sleek design of the FGIF3061NF appealing and I was sold on the benefits of induction technology through unrelated industrial experience. The pricing was excellent too so we bit.
Boiling water is so fast and much faster than our propane range. No more concerns of wasting energy in the summer from driving humidity into the air only to extract it with air conditioning. Yeah, it still happens but to a MUCH lesser degree since the preheat time is slashed.
We both love the clean up. It is so easy to clean up spills and splashes since the surrounding cooktop doesn't bake them in.
The temperature control is amazing and responsive. The digital display allows you to melt butter without burning it for great results. No more burned food from inaccurate heating. I can melt butter at a pretty high temp and hold it there without burning it.
The oven is fantastic and well lit. The convect convert feature works great and allows easy conversion to convection cooking temps from published radiant ones.
July 13, 2016
Rated 5.0 out of 5.0 by CO_Sarah Fantastic oven
We bought this a month ago and so far its worked wonderfully. The convection oven is awesome and the three racks on the inside makes cooking multiple things at one time. The cook top is the best part of the whole stove, heats up quick, boils quick, and overall cook time is slow.
June 8, 2016