Pretty nearly all slide-in ranges have a (usually metal) piece available to use as filler behind them, for situations like yours. A piece of the actual countertop material looks nicer, but if you don't plan to do counters, the manufacturers have thought of that.

The nuggets button strikes me as just plain weird. The manual lists five other specialty buttons for the oven. The "crispy pizza" button might be useful if its function is to set the oven to use only the bottom element for heating/reheating. Many electric ovens these days use both the upper and lower elements for at least pre-heating and some reportedly even run the upper element during baking when temperatures drop too low (as from opening the oven door.) The others sound plausibly useful (unlike the nuggets button) but seem dubious when you think about them. The "proofing" and "defrost" buttons apparently run the oven a little over 100 degress F. I do the same thing with my present stove by turning on the oven light. The "keep warm" button apparently automatically sets the oven to 170F on a three hour timer for keeping completed dishes warm while you do other things. Not sure what this really is intended to accomplish since the NE597 has a warming drawer. Anyway, what is so inconvenient about setting the oven to convection bake at 170 degrees? The "slow cook" button is mystifying to me. There are "low" and Hi" selections but the manual gives no indication of what temperatures they represent. Apparently, you can use it for roasting meat at a some unspecified low and slow temperature. Why I would not just pick a setting such as 190 or 220 F and dial it in? The manual does not explain. I wonder if riderman357 has anything more to report on the replacement NE597 that he is supposed to be receiving?

I've been researching stoves/ranges and am heavily drawn to the slide-in options because they look built in and aren't that much more money. I just think getting rid of that backsplashy thing on the stove is a much nicer, cleaner look. And, I love the idea of eliminating spills between the sides of the stove and counter top. Conversely, though, the other look I love (which is a heckuva lot more money) is the pro range with the over-sized stainless backsplash and high shelf, which is a really integrated look with the fan hood on top. It's just probably much more money than I can justify. I've been thinking a lot about what matters to me most in a range and cleanability at very near the top of that list. I'm tired of cleaning grates, drip pans, burners, stovetops, etc, etc, etc. I find stoves a pain in the bum to clean. For that reason, I'm even considering switching away from gas to a smooth-top. The ones I am seeing don't have that backsplash built-in, either.

There are only a handful of induction ranges out right now. Samsung, Kenmore Elite and GE Profile freestanding (with controls on back), and Kenmore Elite and Electrolux slide-in (what it sounds like you want) are the only ones I know of except Viking and Diva. We have the E'lux induction range, two months now, and like it pretty well, but to be honest, I have figured out all of the intuitive stuff without the manual just so I could continue to feed my family and have yet to really study what it can do. The induction is probably no more impressive than any induction cooktop but I do like it much better than our radiant top. DH looked at both the Kenmore and E'lux and was more impressed with the construction of the E'lux, which is why we ended up with it. Yes, it sticks out past cabinet and counter, but where it is in my kitchen, I don't notice it and it doesn't bother me. It may bother some, and I did fret about it until it went in, but it's not bad. It should fit in your space, but as jessrae said, you will have to fill in with something (appliance stores would have a stainless version, we have granite) to bridge the gap between the back of the range and the wall. florantha, I don't think the noise is a problem at all. The fan runs when I am using both convection and induction but I can hardly hear it. It continues to run for a while after the unit is off and I don't know it's running unless I stand right there and feel the air coming out. As far as the hum with induction, the only time I hear it is when I use the power boost feature to boil water quickly, and it's truly a very quiet hum. I haven't noticed a significant difference in oven size but I don't use huge pans; it's ample for most baking. If you can wait, I would. Other companies are coming out with slide-in versions and prices may be even more competitive. However, if you are ready to have one, the E'lux seems to be a good model (so far, though I know 2 months is not a good sample). There is at least one other person who has one who has done much more extensive research (and reported on it) on Appliances. Go over there and search for Electrolux induction. Also ask over there and you may get more input from others who have more experience with the various models.