How a battery unlocks
your kitchen's full potential

We got our Electra in August 2026, and after a few months of heavy use, I'm a fan.

Having cooked on gas my whole life, the first thing I noticed was the absence of gas smell, both on the stovetop and in the oven. I'd heard that liquids boil quickly on induction, but I was still impressed the first time I wanted a cup of tea and had water boiling within 3 minutes.

The biggest game changer, though, is cleanup. I used to spend 30 minutes scrubbing baked-on food and oily splatters after a big cooking and baking day. Now, I wipe the cooktop with a soapy rag, then go over it with a dry one to soak up the water, and I'm done. The Electra's design helps, since the cooktop overhangs the knobs, keeping them clean. It's also a beautiful appliance that really stands out in our kitchen.

I bake a lot, so I tested the oven carefully. I started with using an oven thermometer during my first bakes and the temperatures have held up. The heat is consistent, everything bakes evenly, and I haven't seen any difference in baking times compared to my old gas oven. I make sourdough boules in an enameled Dutch oven, Pullman loaves, and enriched doughs like brioche.

I've also made Starbucks-style soufflé egg bites that required delicate baking in a water bath and, most recently, carrot cake and pumpkin breads. The broiler surprised me too -- it worked beautifully for roasting eggplant for baba ganoush.

My cookware works great on induction. My heaviest use includes a Le Creuset enameled cast iron, a Sur La Table 5 qt saute pan, and a Lodge 6 qt dutch oven for soups and bread. Since I'm a big gardener, I was worried about how the Electra would handle summer marathon days, which required simultaneous activities, like simmering pounds of homegrown tomatoes into sauce for hours and baking multiple rounds of bread with shisitos and jalapenos. On my heaviest day, I still ended the evening with about 35% battery, which impressed me. We charge it overnight, so we never hear any humming while we cook, and sound hasn't been an issue at all.

One quirk took some getting used to: the largest burner, the one I use most, isn't at the front like it was on my gas stove. I've come to likenand understand this design choise. It sits directly under our range hood, so smoke gets pulled up instead of drifting into the house, which matters when I'm frying Filipino egg rolls (a must in our house). It's a small change that has helped keep our kitchen air a lot cleaner. I happily recommend the Electra to anyone who cooks and bakes a lot!

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I am absolutely floored at the difference between Electra and my old GE propane stove!

It heats so much quicker, despite the fact that the old stove was convection as well. The temperature in my tiny kitchen hasn't changed one bit even though the oven is baking at 425 and blowing cool(?!) air. (Surely this is witchcraft!) It used to become a sauna in here any time I wanted to bake. Summertime home baked bread was prohibited simply for the crazy increase in temp due to the propane stove venting.

Another super amazing thing is my co2 meter hasn't changed at all, with the old oven it would jump up to 2000+ ppm simply by using the smallest burner for a few minutes. Any time the stove was on it required the hood vent to try to maintain the fumes. Electra makes for a much healthier home and air quality.

I love the fact that I can still use my giant steel made griddle on three of the burners without the stove complaining or falling short on heat and power.

If I had to sum it up, I'm smitten with this stove and lovingly have named it "Carmen." 

Thank you so much for never making me feel like a nuisance with the few hiccups I've come across. You and your team are an amazing group of people :)