I certainly do, and I also think that the MB is a different kind of product. BUT ---- there are variables that can affect different people differently. One of them will be your own sensitivity to the noises. I can tell you that the MB units --- I have a MB Model # 6200 -- are far noisier than any built-in induction cooktop or range that I have used over the last three decades. As discussed above, there are two noise components and they can play out differently for different folks. One noise component is the electronics' cooling fans which are usually pretty quiet on most induction ranges and cooktops. Not so with the portable units. I'd say that the cooling fan in my MB 6200 is a lot like the middle setting on my range hood or like being right next to the multiple-fans in the tower of my video-editing workstation. Now, some models of cooktops and range cooling fans will be louder than other models, but even the loudest I've heard has been about like the cooling fans in a laptop computer on the other side of the desk. There are you-tube videos where something has gone seriously wrong with an induction cooker and the noise level is as high as with the MB and sometimes worse. Those are products in need of warranty service or replacement. Noise component two is a combination buzzing, whistling and ringing (what I call "BWR" noise). This is noise that I rarely hear when I've used my pans on an induction range or built-in cooktop but which I find distinct and annoying when some of those same pans are used on my MB unit. With disk-based pans -- a Sitram Profissiere (disk-base) 3 qt. sauce pan and a Kuhn-Rikon pressure cooker -- the BWR noise persists for as long as the MB is heating. After about three or four minutes, the BWR does falls to about the threshold of the sounds of the cooling fan and the sound of the water boiling. If I pay attention, though, I notice the BWR for as long as either disk based pan pan is in use on the MB. With All-Clad pans and Circulon Premier Pro (anodized aluminum with magnetic steel disks inset into the bases), the BWR noise persists for about a minute and then falls below the noise threshold of the cooling fan and water boiling. With cast-iron, I don't notice BWR noise at all with the MB. A couple of years ago, I had the chance to run these same pans on a GE PHB925 range (which has been supplanted in GE's line-up by the PHB920). No perceptible noise for me except with the disk base pans and that noise quickly faded as the pans came to heat. It would have been completely masked by a hood-fan if one had been running. With the other pans -- zip, nada, etc. Again, however, it is your ears that matter, not mine. Note the diversity of comments above. Best to seek out a demo of a countertop or range in to test it for yourself, if that is at all possible. This post was edited by JWVideo on Thu, Jun 19, 14 at 21:55

Definitely need to stir porridges with MB units. Ran an experiment this morning with cooking oatmeal in a small, 1 qt saucepan (5" diameter magnetic base). The MB had trouble with low heat settings with the small saucepan. At a "2" setting, the small pan would intermittently boil furiously in a torodial pattern and then shut down, boil, shut down, etc. A "3" setting was manageable with frequent stirring. With the previous experiment with the 2 qt sauce pan, the small bubbles started out in a ring shaped band, but quickly spread across the whole bottom and gave an very even boiling. Did not think to look with smaller pan this am, but note the cooking description above. I agree that overnight in a crockpot is much the better way to cook steel cut oats. I was only experimenting because of amck's posting. I use my MB for pretty much the same reasons you do and for "cooking stations" at some large parties. Sounds like Tuesday Morning could be a good deal. We used to have one in the nearest big town (actually, our state's largest city), but they pulled out a year ago. Apparently, our market area was deemed too small for the turnover they wanted.

I like induction a lot and I like the Fagor. That said there are some negatives. I still can't get the grease shine off of the glass top to my satisfaction and cleaning at the metal rim is a nusiance. Also, I sometimes foolishly walk away and the water is boiling away furiously when I get back. Have to stay at an induction cooktop unless it's something on a very low setting. I don't know if the diamond configuration is best for a 30" unit. A rectangular or asymmetric burner configuration might be better. But it's not something that will keep me awake at night. You have the same kind of issue with the various 36" configurations but there is more flexibility since it will probably be rare that all will be used concurrently. Although the induction site mentions a 10 piece cookware set that comes with the unit I would verify it. I got a 7 piece pressure cookware set instead - they ran out of the 10 pice cookware set and I don't think that Fagor makes it anymore. (Never had one before and finally made some chili in it. Turned out to be less complicated to use than I thought and the beef cubes were "soft" in 25 minutes.) If I had the room for a 36" unit I would re-evaluate since there are more units available now. (Notice that the vast majority of inducion cooktop owners at GardenWeb is happy with their chosen unit.) It wouldn't surprise me if I would still pick the Fagor since it has a balance of proven track history, minimal amp requirements and air space beneath, and cost. I wonder if kimwok, bikefan, dvbkansas and some others purchased a Fagor and also had comments. My longest responses on Fagor (and other stuff) is at the link. You can also search for dbaguy and Fagor for more. Here is a link that might be useful: New induction cooktops ...

I have both induction and a gas wok burner. If not for power outage concerns and the cost of generator, I would buy an induction wok burner. It hands down beats the gas. Easy to clean, speed of responsiveness and easy for my 75 yr old dad to use without any concerns. Find a local showroom where the induction cooktops are hooked up. Take some pots and pan and cook something. It will give you an idea of what the functionality of the units are. Good luck!