I have the slide-in range (do a search here and in the kitchens forum if you want to see my other posts on it). I was a bit impulsive and bought it without ever going to see it so wasn't aware of the size issue. It's not a huge deal, though as with the convection, you can stack things on the shelves and they all bake fairly evenly. Today I baked two large batches of cookies for a party and I had three cookie sheets at a time in the oven. You do have to be aware of the size issue, though. My one largish thinsulate pan barely fits and it has to go in sideways. My two W-S jelly roll pans also only fit sideways. A really silly thing is that the Costco take and bake pizza winds up being squished a bit in back and bending over just a fraction in the front. One other thing I noticed last night when I was making dinner - the control panel in front means the back burners are a bit of a stretch to reach when you're stirring a sauce. Hubby was also not that impressed with the construction / materials on the side. Also, be aware that the slide-in fits quite differently than a standard free standing range. One thing to note is that there's a roughly 1/2 inch lip on either side that rests on the counter. The control panel bottom also has some kind of bump/lip on the bottom. Make sure you have it on site or at least have the detailed specs when your installers come to do your counters. Someone else on here noted that the oven in the slide in, while a bit smaller, may actually be more powerful. I don't know if that's true or not but it's something to check out. All that being said, I don't regret my decision. I prefer the looks of the slide in and with my aging eyes, having that control panel in front is very, very helpful. I've had it installed for about a month now and while I would rather have gas (which isn't really possible for me), I am enjoying cooking on it. As far as resale considerations, I don't think the difference between one or the other is that big of a deal. Let me know if you have any more questions.

I can't speak to the particular brands but I would "slow cook" all the time in my wall oven and continue to do so in my range oven. Just throw whatever meat (pork shoulder, brisket, etc) in a pot with some liquid (stock, beer, wine, apple juice, whatever) and set the oven to 225, 250, whatever you want. Has always worked like a champ for me. I've left my oven on unattended tons of time. Yep, I've used a fork to extract toast from the toaster, too. Even been known to ride a motorcycle! :) -Stooxie

Hi Snow, It's not really a slide-in, but it's not really free standing either. It's more of a hybrid in that it doesn't hang over your counter tops, but it doesn't have a back guard with control panel. It's the GE cafe (model CGS980SEMSS). Sorry to say though that the baking drawer is located at the bottom, not over the main oven. I'm not sure if that's the look you're going for, it's very "industrial" looking as opposed to sleek. Hope this helps! Here is a link that might be useful: Want to laugh and learn about appliances? Read our blog!

On the point of durability/reliability as a factor: Athough this is good point to consider, I'm not sure how much we can really say about the Bosch slide-in gas range being or not being more long lived than the freestanding Electrolux induction, nor how much longer lived it might be. The hope is that a gas range without much in the way of electronics for the burners will have less to fail and therefore last longer. Still, the big uncertainty is the result of of the prevalence of electronic control systems in all kinds of major brand ranges. All seem prone to some early failure and to reflect susceptibility to issues with high-heat self cleaning cycles. I have to say, that a lot of the discussion that I've seen here about longevity of gas versus induction has been about gas ranges that are premium-priced pro-style ranges and re-conditioned vintage ranges rather than major brand gas stoves. I sometimes see citations to statistics garnered and reported by the National Assocation of Home Builders and Consumer Reports which were indicating 11 year lives for electric ranges and 13 year lives for gas ranges. Turned out, though, that those statistics were about replacement rates rather than appliance life expectancies. Plenty of folks remodel and replace functional ranges for something they regard (or hope) will be better. On the comments, "I can get a slide-in model that I like and I prefer the appearance over a freestanding" and "There is no slide in induction range that I like not to mention the price differential." Choosing any stove is inevitably choosing a mix of compromises of design, engineering, and budget. Induction burners are just one of numbers of factors to consider. How you weight that factor along with all the other considerations may be different than how I or most others else here might weight our own preferences, priorities and/or prejudices when choosing a stove. My own aesthetic preferences run to old-fashioned appliance white with a tolerance for stainless steel and general distaste for black casings. Yours are the opposite. My preferences are not "better." They are just what I prefer. So, I say, have confidence in your own priorities and your own budget. When you are paying as much for a stove as these cost, aesthetics are a valid consideration. Re the comment: "Even more burner/hob control than gas - seems like it would be better at lower heat levels such as simmering." Another set of tradeoffs rather than clear choices of one being intrinsically better than another. I'm not sure that that there is necessarily better low heat "control" with the Elux freestanding. There might be, might not be for you. Depends on what and how you cook, what you cook with, and what your preferences are. While the Elux burners have more low-end stepping than on most induction ranges, the settings are still digitally stepped. The Bosch burners have "analog" adjustments which are theoretically infinite. Do we really need infinite adjustability? Some of us want it. Others of us find there are enough steps in digital controls for what and how they cook. There are a number of OTOH tradeoffs beyond this. With a pan that is matched with burner size, an electric burner will deliver heat more evenly spread across the base of a pan. Spread is one thing. Steadiness is another. Depending on how the power cycling works, the heat may or may not be steady. With induction burners, you will have a small circle in the center of the toroidal induction field which is outside the field and where you depend on the pan construction to spread the heat. On the induction burners on most ranges, including the Elux you are considering, heat cycling is very even and steady, so you won't see power cycling in pan liquids. (Not so much applicable to some Whirlpool ranges and cooktops which reportedly have cruder power cycling rather like that on many portable induction cookers). With the Bosch gas burners being capped rings, you also get a toroidal effect in heat delivery and it can be more pronounced than with induction at very low heat levels. Again, a pan's construction may spread the low heat sufficiently evenly to the edges and to the center. Otherwise, when you put a pan on a small gas burner and turn the heat way down, you may find the low flame concentrates the heat towards a small area in around center. No big deal for simmering liquids but maybe a problem with things like delicate thickened sauces or chocolate where having the flame concentrated towards the center. Depending on your pan's construction and how you want the heat controlled, you might or might-not find yourself wanting a flame tamer plate. Another OTOH is that the Elux digital control make it very easy to exactly repeat heat levels when you figure out the ones you want to use. With gas, you have to eyeball it every time. At least I do with the gas that gets delivered in my town. (We are near production fields but get last choice, so the quality varies.) This is why I prefer my induction burner for my pressure cookers. Are any of these big problems? Maybe. Maybe not. They seem to have been concerns for some posters here. The concerns might or might not matter for your own cooking and interests.