As far as the frame goes, is it common in the history of unframed cooktops to chip the edge? Because I like the unframed ones, but if something is breakable, I'll break it.

To sort of answer a question instead of asking more, it appears that different manufacturers have different ventilation requirements beneath them with GE (Profile and Monogram) being the most demanding. But even the GEs will permit an oven beneath.

As far as oversized pans, my experience is limited to shopping for a new model (so only what I've read) and using a fairly old model (so not necessarily applicable to new models). I use a 15" skillet and it's fine. I do let it preheat. My oversized pans are cast iron which holds heat pretty well so there aren't any cold spots (for about a half hour after I finish cooking, actually). I suspect a flimsy stainless pan might not do as well on the edges. I think the nicer stainless pans will probably be fine.

BUT, I don't know if a modern cooktop will permit it--they have safety features and might cut off power if things get too hot. So I can say the basic technology plus correct pan will work, but whether or not a particular cooktop will work is another question.

Oh, LG has a bridge element in a 30" cooktop. No idea if it's a good cooktop, but it's the only one with the bridge. So, uh, if your 12" pan were sort of oblong...

There doesn't appear to be a big difference in controls (except Gaggenau which only is in 36" anyway) except where they are located on the cooktop. Sure, some have more levels (insert Spinal Tap joke here), but what bugs me most is that you can't just pick 5. You have to go taptaptaptaptap to get to 5. Nobody complains about it except me and I've never used it so it probably is just fine.

I think they are all too new to speak about reliability, but again I can verify that the technology itself has the potential to hold up. Mine was installed around 1983 and works well enough I might not replace it when I remodel.

Have you visited theinductionsite.com?

Larger pans aren't really a problem. Like a electric coil rangetop, the area heated is where the 'coil' is located. A good quality 3-ply will conduct the heat just fine. Heat conduction is a matter of the pan, not the element. If you're using an electric coil top now, what do you do with the two 12" pans today?

It is all in the look you want. As far as a frame, and I have one, (Electrolux Icon 30 inch induction cooktop). I specifically looked for one with a frame. Why?, My old cooktop a 36 inch semi circle, and flush mount, was a bit of a pain to clean between it's edge and the granite's edge
even thou the granite company did a perfect fit between the 2. But more important than that, was that I wanted the touch controls separated from the cooktop so they would not get contaminated with grease or whatever. We didnt use our old flush mount cooktop all that much, yet after 2 years it was a "Gonner" due to residue over the touch controls and try as I might, even rasor blades and you name in cleaners---in fact my fingers were even bloody from cleaning and scraping that thing and trying to get rid of error msgs----cause it thought the residue was you pushing more than one button at a time.
Anyway that succer is gone now--shame after only 2 years, and I had to redo the granite to form a rectangle for the new induction cooktop.
Now I hope that no one else who buys these induction units with the controls right next to the burners, will ever have problems and the fact that grease etc does not get baked on --due to the fact the cooktop's surface really doesnt get that hot, and is easy to clean---but after going thru what I did, I just wasn't willing to take the chance.
I made a granite platform and mounted the new unit in it. I really like the look myself--as does wife--as the new cooktop is "Celebrated" by it's new platform as well as the new unit also sits about 1/2 inch above the granite.
The SS frame matches our other Electrolux appliances (Ovens & Wine Chiller)

Gary

Unless you are talking about a straight sided pan or pot, a 12 inch is usually less than that on the bottom where it contacts the cooktop.

Thanks all for your feedback! Very helpful!

(and, right now, on my terrible, ancient, electric cooktop, the burners are only about 7 1/2 inches, so the pans overhang quite a lot . . . but since it takes, oh, forever and a day for anything to get hot anyway there's plenty of time for the heat to conduct to the edges of the pans - just trying to figure out how much I should care about size of burners on an induction - good to get some discussion of that here!)

I had electricl all my life till about 2 months ago (i'm 66). I got the induction and it is truly amazing.
The other morning wife was hollering at me to finish up the bacon before it gets too old (like me).
Normally I would cook that outside on the 2 DCS burners, I have along the side the bbq.That way I dont have to clean up the kitchen when I'm done.
Well I decided to use my new induction cooktop.
First, I lined it with paper towels, then put on the pan and added the bacon.
Bacon came out great.
Cleanup? Remove the paper towels and toss them!!!!
Clean the pan.
The cleanup alone, has made a believer outta me.
Add to that , the speed and the control and ya just can't beat it.
Maybe our "Queen of finding deals", can find one for you.
I suspect any of the induction unit are great, and more than likely it draws less power than your old cook top(talking about max power---old one took 40 amp circuit breaker, induction takes 35)((Electrolux icon 30 inch)

Happy Hunting

Gary

Actually most 30" induction tops require a 40 amp (and the 36" mostly require a 45 or 50). And I don't know if they use more energy per minute than traditional electric, but they certainly get things cooked faster.

If you are a slob, induction is the way to go. In spite of the great speed and control of induction, I sort of prefer gas because it's more fun. Fire and all that. But after being "stuck" with induction for a few years (while getting the courage to do a remodel), we've decided to keep it. This is too easy to clean to not keep. Our gas cooktop was always a mess because we weren't diligent about cleaning it. I used to stick down a paper towel before cooking something messy, or something I knew would boil over, but it's easy enough to clean even after lentil soup incidents.

So the cooking I could take or leave. But the cleanup? I'm with Gary. Worth it!

(I also like using it as a ventilated work surface for chopping onions, but you could do that with any ceramic cooktop...)

I LOVE LOVE LOVE my induction. I've cooked on gas my whole life and never thought I could cook on anything else. My induction has been installed for about a month now and I can't say enough good things about it. It's easy to clean (I used to clean my gas range about once every 2-3 weeks, unless something really GROSS got cooked onto it, cuz it took a while to clean and was just a PAIN) and I LOVE the control you have. On my gas range I would try to simmer things and before I knew it my soup or stew would be just boiling/bubbling. This cooktop I can put on level 2 or 3 and things simmer really nice. I would recommend an induction to anyone. I have the GE 30" with no rim.