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  • GE PHP900DMBB Profile 30" Black Electric Induction Cooktop
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GE PHP900DMBB Profile 30" Black Electric Induction Cooktop

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Price: $1,358.00 & FREE Shipping
Only 3 left in stock.
Ships from and sold by HCcost.
  • 4 Induction Elements
  • Electronic Touch Controls
  • 19 Control Settings
  • Pan Presence/Size Sensors
  • NextStep Controls
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How Will My Stuff Be Delivered?
When purchasing a large appliance that cannot be shipped via standard commercial carrier methods, a seller representative will contact you within three business days to schedule a delivery date and time. Tracking information will be provided to you when the product ships. When your appliance is delivered it will be brought into your room of choice and all packing materials will be collected and removed, if you choose. Installation and hook-up isn’t included in this standard shipping, however they may be offered as an additional add-on. However, if you think you might return the item, keep the packing materials.

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GE PHP900DMBB Profile 30" Black Electric Induction Cooktop + SquareTrade 4-Year Large Appliance Protection Plan ($1250-1500)
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Product Information

Technical Details
Brand NameGeneral Electric
Model InfoPHP900DMBB
Item Weight44.8 pounds
Product Dimensions0.3 x 9 x 35.6 inches
Item model numberPHP900DMBB
Part Number PHP900DMBB
Heating Elements 4
ColorBlack
Fuel type electric
  
Additional Information
ASINB0011YJE7E
Best Sellers Rank #682 in Appliances (See top 100)
Shipping Weight187.5 pounds (View shipping rates and policies)
Date First AvailableOctober 25, 2007
  
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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 Questions & Answers

Customer Reviews

Very easy to clean, and just looks sleek once it's in.
Richard K. Patrick
I settled on the GE PHP900DMBB Profile 30" 4-element induction cooktop and love it.
jumperboy
I still think that this cooktop is one of the best purchases I have ever made.
Anthony Talbert

Most Helpful Customer Reviews

132 of 133 people found the following review helpful By Anthony Talbert on April 16, 2008
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 - [...]).

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.
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171 of 175 people found the following review helpful By D. Hancock on June 19, 2010
Length: 3:15 Mins
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.
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111 of 112 people found the following review helpful By T. King on January 26, 2010
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.
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