Talk about a coinkidink... this thread came up to the top again, just as the A&E service guy left my house. We got our new GE Profile 30" Induction cooktop installed this weekend. There is a "Control Lock" that disable the controls so that you don't turn on the stove while you're cleaning it, etc. Well, Day #1, and we had trouble with it. I swear, this appliance nightmare is giving me gray hair. First, I couldn't get the control lock ON so that I could clean the grubby fingers prints off after it was installed. After messing with it, I got it ON. I got out my new pots & pans and was ready to cook dinner that night, and I couldn't get the control lock OFF! I fiddled with it, then hubby fiddled with it - and he finally got it off so we could have dinner. After dinner, I had a hard time getting it back ON, so that I could clean up. Long & short of it is, that they had to order a $500 part for our brand new induction cooktop. They'll be out in 10 days to put in the new circuit board. Arggggg..... I am SOoooo over this whole appliance nightmare. Boxie

A German company, Schott Ceran, makes a proprietary scratch resistant “ Ceran” cooktop. Miradur and Luminoir are two of their proprietary products. In addition to their own products, they also partner with Bosch, Miele and some other brands that provide this cooktop. My Jenn Air electric range is 23 years old. It has a Ceran cooktop that has held up beautifully and still looks amazing. Unfortunately, I must now replace the range. My research shows that Ceran is only available now on high end luxury brands. Jenn Air is now owned by Whirlpool. So far, I find no reference to Ceran still being used for the new Jenn Air cooktops. I’m seeing reviews on many name brand ranges indicating low quality finishes that peel or rub off, faulty components, inadequate self cleaning features, unpredictable temperature variations and limited customer service. I try to find reviews from customers who have had their new range long enough to experience the real result; not just the beautiful new range in the kitchen. I’m very discouraged in my quest for a new electric slide in range. In our household, the range gets a lot of use. It is a major consideration. I don’t want to replace it again in a few years. Looks like I may have to commit to a far more expensive purchase than originally planned in order to get the cooktop and more reliable features I need.

Very weird - I guess encouraging that this isn't a common problem. I looked at the manual and the only thing it said was not to slide pans. I have never done that intentionally but sometimes they've slid unintentionally because the cooktop and the pans are so smooth. However when that happened I didn't end up with scratches. It did say to clean it with the cleaner that came with the range (nothing came with it) to protect it which I didn't read or do until you guys mentioned it. The current scratches aren't going to come out but they aren't that bad. I just don't want to have more. Also bought some parchment paper tonight. I was thinking maybe I need to dust it off before I use it in case there's some inconspicuous abrasive particles on it. We'll see how it goes with all my precautions. If I didn't like the induction so much I would probably be very annoyed by all this.

My brother has an induction cooktop that I really hate. It's a 5+ year old Siemens/Bosch model. The touch interface is super annoying when cooking food that needs precise temperature control. I recently had the chance to try it extensively, and I always find myself furiously stabbing at the controls trying to make adjustments that inevitably take way too long. And while it has 17 or 18 power levels, that still doesn't feel sufficiently fine grained. Nonetheless, for his upcoming kitchen remodel, I am recommending he get another induction range. Overall, induction has a lot going for it and the lack of a good user interface isn't an intrinsic problem with the heating technology as such. There certainly are manufacturers that make ranges with knobs. In my brother's case, it's likely going to be a LaCanche, as that range overall is a great fit for him. There is one remaining issue though, that would keep me (but not my brother) from buying induction. I have now had the chance to use a wok on his current induction top. And despite trying to give it the benefit of the doubt, I have come to the conclusion that flat-bottom woks simply don't work. The heat distribution is all wrong, and the wok spetula can't follow the shape of the wok. While it certainly is nice that the induction top has plenty of power, I either burn food in the wok or sauté instead of stir fry; often I do both at the same time. A round-bottom wok handles very differently and has a much saner heat distribution with the hot spot in the center. As a result, I much prefer my Bluestar gas range for wok cooking. It's effortless with a good burner and a good wok. Supposedly, there now are special induction burners compatible with round-bottom woks. But I don't have any first-hand experience, yet. So, maybe, that would change my opinion. I am also a little concerned that some of these burners are only compatible with one manufacturer-provided wok. That could be rather limiting. Until these things have been sorted out, if you need wok cooking, stick with gas. For everything else, induction is a serious contender.