Earlier this year I was thinking the output on the two front burners was low. Then I noticed that that there was a vibration when I was using the cooktop. So around June 1 I asked Miele to come take a look at it. They called back a day later and said they would send a third party to come look at it. I declined, stating one of the reasons I purchased the HR1622 was because Miele has their own in house technicians. So Miele sends their own technician out two weeks later. The technician says you need a fan and the two front burners. I’ll order parts and come back. Three weeks later Miele calls, says the parts are in, need to schedule the install. Earliest we can be there two weeks away. The night before the appointment Miele calls and says we will not be there tomorrow, as we do not have your parts yet. What the heck? Another two weeks pass, and Miele calls to schedule the install. We can be there August 14th. 2 techs came and installed the new parts on the 14th. 10 weeks to fix my range. Seems a bit long to me. As much as I love my Hr1622, I’ll need to rethink buying a Miele product in the future. On the bright side, my front burners work as well as new, and no more vibrations. Here is a pic of the old 11” burner:

Most people consider 2700K a nice warm color (i.e. a low color temperature). It has noticeable hues of yellow and is quite appropriate for many low-light interior situations. And it is also very readily available in many different shapes of LED lighting products. LED lights with even lower color temperatures are a little more difficult to find, but it is fortunately possible to buy LED lights with adjustable color temperature. And those regularly go down to 2000K. That's the color of early sunrise. In other words, it is very yellow indeed. Also, pleasing color temperature depends a lot on brightness levels. You might find that you like the slightly higher color temperature of 2700K LEDs better, once you increase overall brightness in the room. The Kruithof curve explains why this is the case. On the other hand, if you want something that looks very close to low-powered tungsten incandescent lights, you could look at "vintage style" LED bulbs. I don't have any experience with this product, but the specs do in fact look very similar to what you'd get with a traditional incandescent light.

Ps. Most people who have cooked almost all of their lives don't want to learn something new. Understandable. But, induction has so many benefits, especially safety, that it is worth the unnerving. Be positive about this new miracle way of cooking. And an individual hob, a hot plate thingy, preferable at 1800 watts, is a wonderful idea. It is so precise. I think you can actually set the temp at say 325 degrees rather than at say medium high, and change in 5 or 10 degree increments. I don't have one and so think, via hearsay. Under $100.

Question about Induction and Chocolate: Well, interestingly enough, I've also been pursuing this same question recently. So, far the answer I've found on tempering has been a resounding maybe. FWIW, I have had no trouble tempering without a double boiler on my current induction cooktop and I've also run across on-line videos that show tempering as well as melting being done with residential induction cooktops. Also, both of the Bosch ranges and the Miele have a power setting that is below the setting their manuals recommend for melting chocolate. (The Bosch manuals recommend 1.5 for melting chocolate and the Miele manual recommends "1 - 2" as the setting.) What I have not been able to find out yet is whether setting 1 on the Bosch ranges or setting "h" ("keep warm") on the Miele will hold a pan at the tempering temperature of around 90° F (+/- 2°). Touch pads versus knobs: I did not see anything offensive in what you said, but I would add that one might prefer a rotary digital interface (knobs) over touch-pads for reasons other than simple "familiarity." As you might guess from my screen-name, I work in digital media production. I have been using touch-pad and touch-screen devices for decades. I'm fine with touchpads and touch screens. However, while cooking on the stovetop, I just find it more ergonomic to grab a knob when my hands are wet or messy, as they all too often are. (What can I say? I am a messy cook and play with food.) I've also found front-mounted knobs are less subject to interruptions from spills from pans on induction stove tops. Finally, I like the tactile feedback from a knob when adjusting burners while cooking. Of course, those are just personal preferences and there are trade-offs to my preferences, including less ease of cleaning with knobs versus touchpads. That all just goes into the mix of things to weigh and balance in choosing between stoves which all represent different mixes of design and engineering trade-offs.