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Whirlpool 65cm Induction Cooktops $295 - $380 @ The Good Guys

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look to be 50% or more off rrp.. Whirlpool Induction Cooktops $295- $380 @ TheGoodGuys

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  • Just a word of caution for this considering a move from traditional electric to induction - you may need to have the supply wiring upgraded as some induction draw a higher current

    • Thanks for that!

      Any rough idea on the cost of doing that?

      • Without knowing anything about the house, would be hard to guess.

      • I had that work done recently. My switch board is near and on the same side as the kitchen and the quotes I got varied from $600 - $1100 in Sydney. It's well worth doing, induction is so much better than ordinary electric. I got the Whirlpool 8 zone cooker and am very happy with it.

        • weren't you not able to use the existing power going to the oven (assuming you have an electric oven)?

          • @godofpizza: I don't know his particulars, but I expect not. The wire for the oven would be 'suitably sized' when installed. You wouldn't be able to run the cook-top and the oven at the same time. Moreover it would be dodgy for the sparky to set it up that way. As a bare minimum it would require some sort of changeover arrangement. It really would be cheapest to run new wire from the board to the cook-top if the existing wiring was found to be under-sized.

      • I upgraded from an electric cooktop to induction (Whirlpool from Good Guys) in January 2018. Cost was about $330 from memory (another quote was $440). About 12 m from the switchboard. Wiring will almost definitely need to be upgraded - existing cooktop was on a 20A breaker (2.5mm wiring). The electrician installed a 40A breaker with wiring to suit.

    • +2 votes

      You may also need to buy new pots and pans.

      • Most decent pots/pans are compatible. I don't have fancy cookware and every single existing item I had was compatible.

        •  

          I vaguely remember that my favourite tefal pan that we bought while living in France didn't work with it and I was gutted that I had to give it away.

        • Our decent (read extremely good) copper based pans won't work.

          The only cookware that will work are ferrous (e.g. iron) based.

    • I'm trying to find some wattage numbers to quantify that? I'm guessing around 1200w per cooking zone (ceramic) and maybe around 2000w per zone for induction?

      No numbers on the TGG site to check against the current breaker in my house.

      P.S. I also bought an Aldi (sterling) 4 zone Induction cooktop yesterday for $149. Anyone know what the difference will be?

      I can see whirlpool have 18 different heat selections, vs the Aldi with 6…but do you need 18??

      PPS. WARNING - If you get an induction, don't do the usual and put it straight to maximum when you are heating something and think you will back it off later once up to temp. You will find the induction will burn the bottom before heating the rest. Your non stick pans will then be covered in solid carbon and basically ruined in no time. I find (using a Bosch unit at old rental house) starting at 600w or 900w the magic number for most liquids. 1200w for steak. Anything above this doesn't really have a purpose other than ruining your pots and pans. Cant go back to ceramic now (and ours is SMEG), hence bought the Aldi unit.

    • Yep. Bought a very crappy, very old house and put a new Kitchen in including an Electrolux 4-Zone Induction Cooktop. Had the Meter box moved & replaced at a similar time and the sparky installed a dedicated 32A Breaker and 6mm cable purely for the new Cooktop… this is on top of the 20A Breaker and 4-6mm cable already in place for the wall oven! I thought it was all a bit over-the-top but while he was doing so much work on the place the extra money for the new cable run wasn't really an issue plus he did mention that when induction Cooktops startup their in-rush current can be massive… especially if you throw all four zones on to turbo simultaneously. Love induction cooking though, so much better than the gas we've been using for years and the old-skool electric we used before that.

  • +1 to everyone saying a possible upgrade to wiring and also possibly new pots and pans.

    However, that being said, I'd still go for induction in a heartbeat. 10 years ago, I was the grumbling hubby thinking that this was just a "new and expensive" thing in cooking. 10 years later, I'm all praises because of the high heat output, instantaneous control, above all ease of cleanup!!!

    • hows the surface like is it glass? easily starched or chipped?

      • Yep, it's a glass type of surface. Never had any chips. It's had many scorch marks over the years (when the MIL comes over) but they clean perfectly with elbow grease and gumption

      • Our Electrolux Induction Cooktop is now over 2 years old and looks as new as it did the day I installed it, glossy black & stain/scratch free. I use 'Earths Choice' Window Cleaner with paper towel after it has cooled down as that's what I use on our glossy benchtops anyway and everything comes up beautifully. Every 9-12 months I also move everything off the benchtops and use furniture polish (generic brand Mr. Sheen) to get everything sparkling again… including the Cooktop and the sink! The whole Kitchen still looks as new as it did the day I finished it.

      • The wife dropped a cast iron pan and cracked the glass top.

  • The bigger word of warning should be that 65cm is an awkward size for this appliance.

    If you're building a new kitchen and get a cut-out this size, you might have difficultly replacing it in the future. Not to mention a finding a matching range hood.

    If you have an existing kitchen, there's almost no chance it will fit into a 60cm cutout. Timber/Laminate benchtops might be easy to modify to fit it, but stone will be quite expensive to modify.

    Ikea always make a bunch of awkwardly sized applications for their kitchens, but I like to think they will continue to do so, long into future, so finding replacements might not be that much of an issue.

    • with the range hood, wouldn't you just go larger? We had a 54cm cooktop with a 70cm rangehood.

      • Yes, you could, but it's not everyone's cup of tea. Ruins the lines/symmetry/etc of the whole kitchen. Probably a bigger concern for someone building a new kitchen.

        • our cabinet builder incorporated the larger size range hood into the design for the overhear cabinets. As it was an undermount type there was very little to see.

    • I have one of these cooktops, its made to fit in a 60mm cabinet. The glass "top" is just a little bit wider on either side to give the impression of a wider appliance.

      As long as you have clearance on either side you will be fine.

    • You may actually find that a 65cm cooktop may fit your existing cut out for a 60cm cooktop. I had my 60cm electric cooktop replaced with a 60cm Whirlpool induction and the electrician said I was lucky as the cooktop 'just' fits the existing cut out - if the cut out was a bit bigger, it would have fallen though and would need to be specially mounted in the existing cut out. If you look at the manual, they have the dimensions of the cut out required.

      As an example - the Whirlpool cooktop for $395 is only 553mm wide underneath so I wouldn't be surprised if it would fit an existing 60cm cut out. Induction cooktops don't seem to be internally as wide as electric cook tops which I suspect is for ventilation - the glass is what sits on the top and holds it in place. You can then install the supplied clips, if desired.

    • I replaced my old SMEG cooktop with one of these 65cm & the cutout didn't even need modifying.. The glass sides simply overhang the bench more, unless u choose to 'counter-sink' ur cooktop flush, then replacing with any cooktop could cause a problem with minor size differentials between brands etc..

    • Our 91cm wide gas hotplates would like a word with you :-)

  • Very good price for the SMP658CNEIXL ($385), i paid $709 (on special) for the same model on the 12/07/19. Highly recommend, does have a boil over feature that some people have found too sensitive, but I personally haven’t had much of a problem with it. When it first was released it had a price closer to $2000 but has dropped in price a lot since then.

    • I have the SMC653FBTIXL and agree the boil over is too sensitive. My only gripe with it.

  • Ive got the three zone one, cost to install was $300 ( sparky replaced existing wire and breaker) took him about an hour. I installed the unit in the bench top. Only issue is when you get the cooktop wet it freaks out and turns itself off. Would still buy again

  • When I built the new kitchen I opted for more bench space and have a portable single induction cooktop -well I have 2 but dont use the second - suits us fine.

  • the cheapest I saw is $348, did I miss something? I didn't see anything $295