The only double oven item available at the moment is the Electrolux slide in model you mentioned. There is mention of a kit available to convert it to a semi freestanding configuration but is likely quite expensive. A normal dual oven freestanding unit is supposedly due out this fall but it would be wise to call Electrolux about either possibility.

Has your present oven failed completely? If broil works but roast doesn't you may just need a new lower element to tide you over for now.

Do you mean something like the GE?

Here is a link that might be useful: ge double oven range

Well, yes. That GE appears to have all the features. I don't love the way it looks, all that black and those curves, I would prefer straight lines and more stainless steel (actually I would love an industrial range, but those tend to be gas fueled), but it's an option, thank you.

I think I may be confused about built in vs freestanding. Does a built in HAVE to be built into cabinetry, or does it stand on it's own feet and have side panels (they don't have to match)? I ask because my current kitchen is quite old and the range will simply sit on an otherwise empty wall, but my future kitchen has yet to be designed and a built in would be perfectly acceptable. I emailed Electrolux to ask about the range I mentioned earlier to see if they have a solution for me.

If I can't find exactly what I want, I might give up the induction cook top in favor of a double oven and good design. I don't really need to boil water in 90 seconds and while I'd love to have the ultra responsive temperature control of induction, it is not strictly necessary, I'm no gourmet chef.

I've given it more thought and I think that a double oven, easy cleaning, longevity and good looks are at the top of my priority list. A convection oven and induction cook top would be gravy :)

There are free standing and slide-in ranges. The slide-in ranges give a more built-in look but are not actually built-in. The stand on their own feet. They have unfinished sides so you need cabinets on either side and the top of the range overlaps the countertop for a tight fit. They are also less deep than free standing ranges so you need a strip of countertop behind the range to fill in. (There used to be something called a drop-in range that sat on a platform, I believe, but they rarely make those anymore).

BTW: calling that Elux induction range a 'double oven' is a bit of a stretch in my opinion. That drawer on the bottom is more like a shoebox compared to the oven itself. That's why I pointed you to the GE since the two ovens are nearly the same size. Both have upper and lower elements. The larger has convection as well.

Some of the slide-ins (like the Elux) have deeper ovens. The oven section goes to the back wall but the top is skewed forward a few inches. This requires a strip of contertop behind it.

So the Electrolux range is really a slide in, not a built in? Or are slide in and built in the same thing?

There's no such thing as a built-in range. There are built-in fridges and built-in DWs. Slide-in or drop-in ranges are the closest things to built-in.

Just wanted to follow up and let you know that I bought the Electrolux, double oven, electric range. My local Best Buy store had a floor model for sale with a few minor dings, I got one heck of a deal. I've been using it for over a month now and I absolutely love it. Though the burners are not induction, they heat up very quickly and the rest of the glass top stays fairly cool. I use the keep warm burner almost every day and the burner layout is great, no difficulties so far with using three or four burners at once. The glass does require frequent scrubbing and polishing with the cleaner and sponge that came with the oven, but it is still much easier to clean than a traditional range. Having the glass top also means extra counter space when needed. I do use my cast iron on it, but I'm very careful not to slide the pans around since the manufacturer warns that cast iron will scratch the glass. The stainless steel trim is very easy to clean, no polish required for a spot free finish. The side panels are not stainless steel, but gray, they blend in much better than black. The oven lights are super bright, which is wonderful for checking on your food without opening door. The rolling racks are also very nice. The convection is almost perfect, stuff right up against the door may be slightly less golden brown than everything else, but if you don't overfill the oven, it's not a problem. The large oven is somewhat slow to pre-heat, though there are pre-set temperatures that are much faster and the oven retains heat ridiculously well (it will still be hot hours after turning it off). I have only used about half of the oven features, but so far, everything works as advertised and meets or exceeds my expectations. Using the drawer oven with cookie sheets is awkward because you can't just slide them out, I suggest using oven mitts rather than pot holders to prevent burns, but, IMO, it would be much worse to have to bend over that low for heavy pots and pans, as you would if the larger oven was on the bottom. So I still prefer this set up to freestanding double oven competition. The bottom oven also does not have a light, not necessary, but it would be nice. I use the second oven all the time, don't know how I lived without it :)

In short, I have no real complaints about this oven. I only paid $1700 for it. I feel like I got a good deal. Had I paid full price, I would still be satisfied with it's performance, though I don't know if I would still feel it was worth every penny.

I did upgrade from a piece of junk 1980's Admiral stove that was so far past it's last leg, it wasn't even funny. So I don't have recent experience with another range of comparable quality. Going back several years, I have used a good quality Whirlpool and a GE Profile, which performed very well but lacked the bells and whistles that the Electrolux has.

I want to thank you all for your help and advice.