These are very popular in luxury urban apartments where space is limited. I've sold hundreds of these and Gaggenau ones as well without problems.

They work well. But each requires it’s own electric or gas source. Keep that in mind when doing the renovation. It’s a great way to get all types of cooking in 1 area.

I usually see those setups in small apartments or small chef kitchens.

Happy early birthday! Cookware can be such a game-changer in the kitchen, so it’s great you’re doing your research. Since you have an electric glass stove, you’ll want something with even heat distribution and durability. I’ve heard good things about Flonal for electric stoves—it’s an Italian brand that’s known for quality without being overly flashy. Might be worth looking into, especially if you’re after something reliable and long-lasting. Detachable handles are a nice touch for storage, but make sure the mechanism feels sturdy. Good luck with your search—hope you find the perfect set

Hestan, all clad, if they’re going in have them cough it up 😂😂😂 actually though I like some ceramic cookware for everyday medium temp use but if you need something you can do lots of different temps with or throw in the oven from the stove consider some stainless steel

If you are fixed on buying a set (which most here will not recommend) then stainless is the only way to go. It is the only construction that can be used for all types of cooking.

All-Clad, Demyre, Hestan, are some of the top-end brands for stainless.

Ceramic nonstick cookware has a pretty bad reputation for wearing out quickly—like, within a year or two—and nonstick sets are bad buys because nonstick is really only useful for frying pans (saucepans and pots don’t need nonstick coatings because they aren’t used to cook foods that stick). If your family is scraping together to get you something nice, I’d suggest asking for something durable instead—it’ll be a much better value and, because it’ll last, it’ll help you make memories for a long time and therefore be a more meaningful gift!

Stainless steel is a good material for a cookware set—it’s durable and works for cooking pretty much everything—and you can get nice sets of stainless steel cookware for prices comparable to Carote’s ceramic nonstick from Cuisinart, Tramontina, Goldilocks, and Merten & Storck. (Brands like All-Clad, Demeyere, and Hestan that other commenters have suggested are also great, but way more expensive than Carote!) Some sets even include a nonstick frying pan so that you don’t have to buy that separately (e.g. Cuisinart Professional)—but if they don’t, any nonstick frying pan from your local discount store will serve for the purpose you want a nonstick pan for, so just get one separately.

You could also replace the nonstick frying pan with a cast iron skillet, which will cost less, cook better, and last forever. And the combo of cast iron + a radiant electric stovetop is really nice to cook on (IMO) because the cast iron evens out the stovetop’s temperature fluctuations. For someone on a budget, I think a cast iron skillet is one of the best pieces of cookware you can buy!

HTH

I didn't know they made cooktops with just 2 burners.

Wattage is, um, pretty important. Higher wattage = faster cooking at higher temperatures. You may have two big high-watt burners and a couple of smaller lower-watt burners. That would be handy if you're boiling water for pasta and simmering sauce at the same time.

Touch controls can be tricky - if they're on a membrane pad, they're prone to failure. But if they're directly on the glass they should be more reliable.

Also, if you can afford it, think induction.

If you don't specify a budget somebody is inevitably going to suggest a model so eye-wateringly expensive you'll need to refinance your home to pay for it.

Are you considering induction? I just switched from glass-top electric to induction and I will never, ever go back. It's pricier than conventional electric, but it is much more efficient in terms of heat-delivered-per-watt. I would only consider models with physical controls/dials, so that limited my search somewhat, but some people like their touch controls. It's been something like six months and I am very happy with it. Happy to provide more details if desired.

What are your priorities? I just ordered a new cook top. The things that I wanted were:

• Induction. This uses a lot less energy and keeps the house cooler in summer. It is also safer because the cooking surface doesn't get hot, only the pot.

• Flexible zones. This large effective burner size removes the hot spot problem

• Thermometer probe. This is important to me because I like to cook sous vide and this device means I don't have to set up a beer cooler on the floor full of water and step over electrical cords. We will see if I actually use it but in principle it is a terrific deal.

• Price. This one is about 1200 right now which is a bit more than I want to pay but it is well below the 1600 that I was looking at when I started this search.

I had a previous version of this cook-top for 15 years. I had some significant problems but the salesman assured me that the new one has resolved all of them.

EDIT: I realized I didn't address your problems. Let me make a stab.

Whether you go with two burners or more is up to you. I would try to find a "flex zone" model.

The ones with the knob are more expensive. I don't look at them.

I have an induction hot plate with one burner. It has, I think, 2000W . I used it last night to make dinner. It cooks so hot and so fast that I had to remove the pan from the heat or it would burn instantly. I never turned it up all the way. For a four burner stove you will need an electrician and a special circuit(220 only).

Induction with physical controls. I have the Samsung, love it so far, been 2 years. Didn't want a Sammy but 2 years ago there was almost no reasonably priced induction ranges with physical controls on the market. Not sure if things have changed but wish I could have matched my other kitchen aid appliances. In 5 years the vast majority of all ranges including gas will be induction imho.

Get physical controls if possible. I have an induction one with touch and when it gets wet it can stop responding for a minute. It's annoying.

Go induction, not all pans work with it (check your own by holding a magnet to it, if it sticks, you’re good to go)

If you’ve already ruled out gas then it’s a no brainer.  I’ve got a gas cooktop but try to use my induction hot plate as much as possible, especially when water needs to be boiled — water boils amazingly fast with it, provided you’re using a thin enough vessel.

Glass vaala mat lena, Op. There is always a risk of it shattering into pieces. But if you're still inclined towards getting a glass one, go for a high ended toughened glass one from a reputed brand, like prestige. Otherwise, stainless steel ones are also reliable. We use one from suryaflame. It has been serving us good.

I have a faber hob. I actually shopped around and looked at a lot of different brands and found faber to be the best in the way that the parts of the burner are put together on top of the stove top. Meaning, if you are to spill something (like when boiling milk for example and it overflows) faber is really easy to clean up. The other brands that I had seen weren’t designed as well. This comes from experience and from having a burner which was such a pain to clean, lol, so I knew what to look out for (I remember Prestige being the worst in terms of design which was surprising given how popular it is).

Mine is a four burner (copper) glass top that can be used both as a table top as well as a built in (the knobs are on the top, not on the side so you can use it both ways). I like how spaced out the burners are. Got it about four years ago, not had any issues with it yet so haven’t had to deal with their after sales service so don’t know how good that is unfortunately (or fortunately I guess). I bought mine from one of their physical stores.

Edit: this is the model I have. It was about 16k back in 2021.

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Anyone with any experience with the bluestar 36” induction cooktop?

What did you end up going with?

You have to see it in person before you buy. Go to an independent appliance store and try it. Bring you pans with you. Make sure they will deliver, install and cover warranty and after warranty service if needed once you choose.

I would get the Wolf. They just stand behind their product better than any other company out there.

Responding to an older thread but I will add that I find the bridge to be worthwhile. I use it for a long griddle pan, albeit not often. I have dreams of using it more often tho! Like if the larger element is being used and I have another large pan.

tenho a de pressão exatamente igual essa, praticidade demais e de facil limpeza, aproveite e parabens, vai dar vontade de cozinhar bem mais

Parabéns! Essas duas panelas + um airfryer salva a cozinha de qualquer residência!

Arrasou! Melhor escolha possível, duram muito e vão facilitar sua vida.

Parabéns OP!

parabéns!!!! a economia de gás vai ser absurda, OP! Aliás, eu não comprei panela de pressão ainda porque pretendo comprar a da Midea, só que é mais cara, essa da Electrolux cê pagou quanto? tá tendo uma experiência boa? conta pa nois

I looked at that one but I got a smaller round one from Nuwave that fits our pans without excess space taken up by the rectangular shape. It also came with a case so we can easily put in the cabinet without it rattling.

No matter what you see in this thread, I don't think you can beat Duxtop as an overall brand in this industry. Second to none in terms of every aspect. The 0 to 60 degree heat up is faster than a ferrari hahaha

I bought the 1500w Salton one and I can use my Bluetti to cook with it on sunny streaks. I just have to lower it to mode level 5 max so it stays below 1000 watts and I cook just fine.

I have this one and it works great :)

Thanks for sharing. I've been looking for something like this.