I can only speak to the Bosch which I've had for about 8 months. I'm happy with the oven, in particular the adjustability down to 100 deg. Yes I'm fairly well-versed in food safety, but sometimes you just need a big warming drawer. The 10-pass broiler is hot and even. The cooling fan does run a lot, but I don't find it offending in either noise or heat output. Less enthused with the cooktop. While the wattage specs on the highest burner are good, you need cookware with approx 11.5" base to utilize it. Your standard 8qt tall stock pot only takes two rings and is therefore dreadfully slow to boil on any burner. On the other end of the spectrum the low is higher than I'm used to. The Schott Ceran is significantly more sensitive than my previous Frigidaire. I had chips within weeks of using it, more now, the silver pattern seems to clean off, and in general I find it poor quality. The paint on the knobs peeled off at first cleaning; fortunately Bosch was aware of the problem and sent me a new set which has help up thus far. Overall, there's a lot to like about the oven but enough to dislike about the cooktop to where I wouldn't recommend it. My #1 takeaway would be to look for a power burner that matches the diameter of your most used cookware, in my case a 12" skillet and 8qt tall stock pot.

Good place to get a quick start on pricing is to Google: "Sears usa induction" and review the sub categories. Don't be surprised at a lack of product on display in stores. Also see "theinductionsite.com" This post was edited by laat2 on Sun, Dec 2, 12 at 20:48

LOL, here's the irony . . . I walked to the local appliance store a couple of blocks from house a couple of days ago and asked them if they had any black and white stoves. The one I have now is black and white and that's what I think will look best in my kitchen. Well, the only one they had like that was a Hotpoint, (GE's cheaper line). It's almost a carbon copy of the stove I have. I'm kinda leaning towards that one, for a couple of reasons. First . . . the devil you know. Second, relatively cheap, and third, which is probalby oddly important, the microwave over my stove, also GE, is about 3 inches lower than it should be, so there's not that much room over the stove. BF drew this to my attention when we installed a new micro. It's not the way the micro was installed, it's the way the cabinets were installed, all too low he says. I'm not complaining, I can barely reach the top shelves as it is. But that makes for a tight fit for the stove, head clearance wise. Newer stoves, including the Frigidaire flat top I like, are 47-48 inches high and my current stove is 46 inches. Seems like a small thing, but I've only got 5 inches between the back of the range and the top of the micro as it is with a 46 inch high range. BF thinks this is minor, but I'm not so sure. This is not the stovetop part, it's the back of the range. But the whole operation is tight. That's probably one reason the steam from the tomato sauce screwed up the computer on my old stove. But the newere stoves have the computer part completely enclosed. My older one had buttons and knobs for the oven that were sticking out of the frame, and that's where the steam probably got in. I should have been paying closer attention . . . Here's an old photo of my current stove, with my old micro. The new micro is even lower, but it was the only one I could find with the right kind of vent for my set up. I need a micro with a vent due to my propensity for burning things! Plus with the tight squeeze, I've got to move the steam away or I can't see what I'm cooking! No possibility of installing an outside vent due to my living in a row house. The other option I am considering is this Premier one. Made in the USA at least. But no one carries it, I'd have to order it so could not try it out ahead of time. No chance of steam issues with that one, I love the front dials. But I would just have to order it cold, so not too crazy about that. I am so not a fan of the GE corporation, due to their involvement in some of the major water pollution incidences of our time. The only other issue is the Hotpoint is the same as the Premier in that I have to order it, they don't have a floor model so I can't try out my canning coil to see if it works on the stove. I tried out the coil on all the Kennmore ones, it didn't fit. The only electric stove that fit my current canning coil was the Whirlpool one. That stove is also 48 inches and only comes in all black or all white. I guess I'd have to go with black on that one because the micro is black. The Frigidaire is also 48 inches high, so that's what's holding me back. BF dismisses my height concerns. Here is a link that might be useful: Premier electric range

Chisue Don't give up on the smooth top,but get induction instead. Your analysis is probably correct- burned on remnants and scoured off. Do you rent the condo? The difference between induction and smooth top is induction heats the pan and not the cooktop so less sticky messes that stick to the surface. BTW- even though induction is heating the pan, the glass cooktop does get warm/hot just where the pan was sitting- so don't "test" it by placing your hand on the surface- glass gets hot! (FYI - I didn't do this but remember reading about someone who did this- ouch) I only use dish soap or ceramic cleaner on mine. I have never tried Bon ami on it- but isn't Bon ami a powder- not sure if that would scratch or not. This post was edited by a2gemini on Thu, Apr 3, 14 at 11:50