I have a Gaggenau 24", which is like 2/3 of the 36" one, which is a couple of years old. It has the 11", 8" and 6" elements, at about the same power levels. The new ones, at least some of them, have the frying temperature control, and maybe a couple of other new features.

I was about set on Miele when I found out about the smaller Gaggenau--I had to have the knob. I love it. I didn't like the pat pat pat of the Miele controls.

That's really the most substantive difference between the two. You can find out for sure about all the features by reading the planning guides and manuals online. They're on the manufacturers' websites.

Has rapid heat then return to normal heat level--I'm not sure what you mean by this. Mine does have what they call the boil start feature. That is, you set the number you want to cook at plus boil to start and it goes to the top setting for boiling then returns to your set number. The manual says this is meant for small quantities. I don't know how it would handle a big pot of soup.

The way the large ring works on the Gaggenau, and I'm pretty sure on most all of them, is that the smaller ring in the center is a normal element which is paired with the larger one surrounding it. In order for the larger one to be activated, you need a big enough pot. For instance, you can't throw all that 4400W at a wok, because the bottom is too small. Also, the 4400W is what they call "superboost" and pulls the power from all 3-4 of my elements. I wouldn't be surprised on the 36" if it also used the power from at least one of the pairs of smaller rings.

Remember when you're measuring your pots that it's the size of the bottom is what counts. The big ring is great for stockpot, a round griddle (though I don't have one), or an oversized skillet or braiser. One of my favorite pots is a 5 qt. braiser which is about 10" on the bottom, but I only ever superboost when I'm making stock, soup, spaghetti sauce, chili, or something like that, which means the 11" diameter stockpot.

The Miele is probably more elegant, but the Gaggenau is a workhorse. :) You can't go wrong with either.

Hi miamirob,

Are you in a rush to get the cooktop? If not, you might want to consider waiting until the Gaggenau full surface cooktop (model # CX480) is available. No doubt it will be pricier still. I think my appliance dealer said it would not be available in Canada for another year -- maybe it will come to the States quicker. Anybody else know the release date of the Gagg full surface?

Carol

larsi,

thank you very much for you response.
Regarding, "This induction cooktop and my Miele SpeedOven are the 2 appliance that one would have to pry from my cold, dead hands!" It is great to know you really love the product. That makes me feel good that the Miele is one of my final two choices. It is funny you mention cooking rice. When I think about the auto-off feature, cooking rice was the first thing that came to mind. Also, I think I will use auto-off when I want to warm something at low heat with the lid on, but then want the burner to turn off before it gets so hot it starts to cook. With my current cooktop, a 36" Thermador electric touch panel, I have to set a countdown timer and then make sure I turn off the cooktop when I hear the beep. If I am in the other room watching the TV, the "beep" always comes at the most inconvenient time. lol

Can a speed oven replace a microwave? Does a speed oven have to be mounted on a wall or can it be mounted below counter height? I am going to put a 30" oven, and a microwave drawer in my island. Right now, I think I am going to use Wolf for both the oven and drawer. I read a little about the speed oven, but I am not sure what it does.

plllog,

About the knob, I LOVE it too. I love the knob from a looks standpoint rather than from one of functionality, but if it makes the cooktop easier to use, all the better. And yes, the boil-start feature is what I am talking about when I write, "rapid heat." I have thought about putting in multiple modules versus on big cooktop. I would use two induction dual burner modules and then a grill module. However, I am not sure I would really use the grill as much as I think and the grill will not look as nice on the counter-top as one big smooth cooktop. I have an electric grill on my balcony that uses infrared heat and cost about $700. But it does not get hot enough. Maybe if I upgrade the circuit on the balcony to 240v, I can get a strong electric grill that will really work. (I live in a condo and we are not permitted to have gas grills.) If I have a great grill on the balcony, I would not need an electric grill module in the kitchen. decisions...

You have both been a big help to me because I now feel that I cannot go wrong with either Gaggenau or Miele. Thank you!

Rob

Just a bit of info on the "full surface" Gaggenau. We thought about waiting until the zoneless models hit the North American shores. But then we discovered that in Australia they will be priced at $12k!

Here is a link that might be useful: Link to site with info and price

Hey Rob,

If you do find an portable electric grill that heats up enough to do a good indoor bbq please let us know? We were also debating getting the Gaggenau grill, but found it would take up too much area in the kitchen. Thanks Kashmi for posting the price on the new Gaggenau cooktops -- that price is insane.

Carol

OntarioMom,

I LOVE THE GAGGENAU FULL SURFACE COOKTOP. I read that it will not be available until in the U.S until October or November. As kashmi wrote, tt will cost about $12,000. (I got that price by taking an article in a New Zealand newspaper and converting NZ dollars to U.S. dollars. I can't find anything that shows the pricing as being any lower.)

I just got off the phone with Gaggenau customer service. I was transferred to four different people as they tried to find someone who knew about the full surface cooktop. They had never heard of it. I told them to look at the video on Youtube which they did while I was on the phone with them. They also thought the product was amazing. I have included a link in this reply to a Youtube video about the cooktop.

I will definitely let you know when I find a great electric grill. I know they they exist because I was at someone's house last year and I saw one in use. The grill looked like a small version of a stainless gas grill and got VERY hot. But that house was in California and I have no idea how to contact the people who are friends of friends of friends. So far, in Miami, I have not been able to find the grill. But I will...

Rob

Here is a link that might be useful: Gaggenau Full Surface Cooktop

Rob,

You can put the Miele speed oven under counter. Too low for me, I'm planning on having the top about 6" above counter, with my combi oven above that.

Not sure why you don't like the Thermador induction, but the current model has automatic shutoff/timer for each burner. It also has BOTH select power by number, and by +/-. It would be my first choice, but a bit pricey compared to the Bosch. Its Bosch version (~$700 less) only has direct by number, and the Miele only has +/-.

Miamirob,

I am looking at both as well. Did you try cooking with either. I went to the distributor showroom and tried cooking on both. The Gagg magnetic knob is cool but needs some getting used to make sure you are selcting the right hob and using the right controls. And of course making sure you do not lose the knob. There is a rapid heat function and a butter melt feature. Very cool. Miele actually feels nice and I think the controls are easier for a new person to get used to. I also like the Miele 15" gas wok and may lean towards Miele as I can install the cooktop and the gas wok closer together. I also want to try and get a 24" version (from Europe or Canada) or may choose a 30" version as I also want to accomodate a 15" gas wok single burner. The good thing is that the induction cooktop functions as a countertop surface when not in use.

Re the knob, I totally believe what Lalitha says about learning to use the knob, but in practice it takes even someone who doesn't "get it" like 10-20 tries, which is a blip in the life of a cooktop. There are marks on the cooktop that correspond to the elements, arranged in an array that is about the same shape as the layout. You just push the knob toward the mark that goes with the element you want to adjust and turn the knob. One of the things that really sold me is that you can turn back from zero to nine. Other cooktops have things like low, medium, high as separate buttons so that you don't have to tap tap tap through everything, but just being able to turn the knob either direction and spin it (and it does spin) is fantastic. When you've been cooking awhile, the scale does stop at 9 and 1 so you don't overshoot, but you can reselect and then pass zero.

There's a readout for each element beside its mark, right near the knob. There's an indicator to show you that the element is selected. It's very well designed and intuitive. After a few seconds it unselects, which is inconvenient if you're only cooking one thing, but if you have a bunch of pots on, it prevents you from adjusting the wrong pot, accidentally.

The knob adjusts the timer too. You can just spin it. :) Sooooo easy!!!

That's why I wanted the knob. :) Yeah, it looks cool, but I wouldn't go by just that.

You remove the knob for cleaning. Just set it aside--like in your spoon rest or pocket, or something, so you don't misplace it. :) You can also grab the knob to keep people from "helping" or playing with the stove. If you have mischievous kids who are likely to play with it or walk away with it, you might want to get in the habit of putting it on a high shelf. There is a lock feature, but in my experience kids are better at breaking into those than adults are at setting them.

Re grills, how good is your hood? Can it really handle a powerful grill? Are you allowed to put in a gonzo hood? If you can find a good barbecue for the balcony, I think that would be the better solution, especially since you're concerned about looks. And especially if your balcony is covered enough that you can grill when it's raining. You might contact people who specialize in outdoor kitchens for information on better electric barbecues. Also, you might ask the friend who took you to the place in California for the host's contact info. Most people are pleased to share with admirers. If you feel uncomfortable calling on the phone, you can always write a snail mail letter. Enclose an e-mail address and phone number for their convenience if they'd rather not write back. If you use nice stationery (not notebook paper ;) ) or an elegant greeting card, it'll get attention just for being something nice in the mail.

attofarad,

You asked if I have considered Thermador. Yes, I have. I currently have a 36" Thermador non-induction touch-surface cooktop. It is great. It is black and almost dissapears into my darker colored granite. I have had the Thermador for almost ten years and it has never given me any problems so when I looked at induction cooktops, I seriously considered a Thermador. However, on Thermador, power boost does not switch off automatically. You have to make the switch from power boost back to normal cooking levels manually. Gaggenau and Miele will let you use boost but then automatically revert to the lower, pre-set cooking level. I do not want to have to manually switch from power boost so I took the Thermador out of the running.

Speaking of power boost, interestingly, with the paired power supply elements on Gaggenau cooktops, according to the manuals, to use boost, you need to power-off the other element in the pair. Miele and Wolf do not require you to power off the other paired element. If boost is used, the other element in the pair just temporarily drops to a lower power. In that regard Miele is the winner.

And about the height of a potential speed oven. I wish I had more wall space for ovens. Right now, half of the back wall of my kitchen is taken up with a 36" SZ refrigerator, a 36" SZ freezer and a 27" double oven. In my new Kitchen, I am going go to one 36" SZ refrig\freezer combo with a pull-out pantry between the SZ and the wall so there is room for the door to swing. However, the rest of the space, I am going to use for more counter. I don't need the counter space for cooking so much as I want it visually. Trade-offs... You know how it goes. :)

lalitha,

I once tried the Gaggenau control knob at a friends house. They never cook. In fact, they had had the cooktop for months and never cooked anything with it so swe boiled water. It worked great. I only played with the knob a little, but it seemed to work fine for me. It looked very nice. It is a trophy applicance I think. It is certainly a great cooktop, but the Miele is probably just as good or better for less money. Of course, I live in Miami near South Beach which makes me kind of shallow. So the Gaggenau control know interests me.

plllog,

Thanks for the GREAT explanation about the Gaggenau control knob. It sounds like it works a lot like how I have to use my Thermador touch panel cooktop, only better and easier. I work in the Technology field so the control knob, with its sort of techie feel, appeals to me.

You are right that the balcony is a better place to grill than inside my kitchen. My balcony is eight feet deep and fifty feet long so I have plenty of space for a grill and things will stay dry if it rains. And contacting someone who specializes in outdoor kitchens is a TERRIFIC idea. I will definitely do that. Regarding contacting the people in California and finding out what grill they had, they were interior design clients of a friend of a friend. The relationship is too far removed and there is a business relationship involved or I would absolutely do as you suggest. I totally agree with you that a nice note on nice stationary can work wonders. :)

Btw, I still need to pick a dishwasher. I have had two Fisher-Paykel dish drawer dishwashers over the past nine years, but they have been problematic for me so I am going to get a conventional dishwasher. I am thinking about the Miele Futura. For a microwave drawer, I will go with Wolf assuming I get the Wolf 30" oven. (Although, I am going to read more about the speed oven because I still don't understand what that does.) I am also going to get a warming drawer. I guess if the oven is Wolf and the microwave is Wolf, I will get a Wolf warming drawer. My interior designer is obsessed with the appliance handles all matching as much as possible and reminds me often that it is best to stay with one manufacturer if possible.

For the refrigerator\freezer, I am leaning towards another SZ, but I am interested in the Miele because it is clearly a technologically more advanced product. The lighting and shelving are also much better in the Miele than in the SZ, but I am concerned about how the Miele will hold up long term. I have a feeling I will end up with the SZ then be dissapointed I didn't get the Miele. I know the Miele is made in Turkey and the SZ in the United States but I am not really concerned with where the product is made as long as it is reliable.

To everyone, I really appreciate your time and advice. It is very nice of all of you to take the time to respond to my posts.

Rob

Who cares what the ID thinks about the handles. What do you think? The Wolf microwave drawer is prettier than the Sharp, but it's probably made by Sharp, and the same thing in a pretty, pricey package. OTOH, I know you like looks, and the Wolf oven is also an excellent performer. If you were planning on putting the oven under the cooktop, however, you should check about interactions. The manufacturers make certain of their appliances so that the bits line up right allowing the cooktops to be placed over the ovens, but they generally don't allow them to be interchanged because of the possible interference.

Re warming drawers, you might consider getting one with a custom panel, especially since your kitchen is small. I got the Monogram, which is (was?) low tech, the way a warming drawer should be--no electronic controls, a lever for the moisture vent, a switch, a temperature dial and a status light. With a panel you can get whatever handle you like, same as for your fridge. And you can panel the DW as well.

For the dishwasher, most people think KitchenAid (American--heated dry) and Miele (European--convection/condensation dry) are the best, with the edge going to Miele. Also, most folks find one setting they like and use it most of the time, though that setting can differ from person to person. That is, you don't need 15 different cycles, but a variety does allow you to customize for your own lifestyle.

Re fridges, I have a Miele all fridge and all freezer, and am very familiar with SubZeros in use. I'm not sure I'd agree that Miele is more advanced, but it is cooler looking. I do love the shelves in the Miele. Your best bet is to check out the interiors and see which holds the things you want to store best. Also look at the freezer to fridge ratio since you're getting a single unit. One of the "good" things about SZ is the small freezer, because more SZ owners have a full sized freezer or two outside of the kitchen. I think the Miele might have a slightly larger freezer, which you might like better in Miami, and with that being the only freezer.

In about a year and a half of using the Miele, I've been very pleased. The only faults I've found is that the deli drawer--which is different in the model you're looking at--sometimes squeaks, and is a little tricky to get seated correctly after cleaning, it's also tricky trying to figure out how to clean the air filters, and every once in awhile, the freezer especially, will need to have the controls reset--that is, have the switch flicked off and on.

I think all the models have similar ice systems. In mine, there's a water filter, which has to be replaced about every six months, and it's pretty pricey, so there is a maintenance expense. OTOH, it costs a lot less than the filters for my old reverse osmosis system. If you do have your own water filtration or RO system, you can bypass the filter in the freezer (i.e., not use it or have to replace it). The good news, however, is that the ice tastes as free of flavor as the RO ice did, as well as the distilled water ice I made between the RO packing it in and getting the new freezer.

Thanks for all the good ideas. I am putting my cooktop on the back wall of my kitchen. The oven will be on the back side of the island. You make a interesting point about freezer space in the Miele versus the SZ. I am going to check that out. Everything in my new kitchen is going to be integrated meaning that the refrig, DW, warming drawer, etc. will all be hidden behind panels that look like the cabinets. I will check out the monogram warming drawer.

-------------------------------
My "Old" kitchen
Here are some picture of my existing "old" kitchen so you can see how the back wall is half taken up with appliances. I have never used the bottom oven so I am getting a single oven in the new kitchen. All the appliances you see are being removed. In the new kitchen, I am getting one 36" SZ or Miele combo unit to replace the SZ 36" Freezer and SZ 36" refig. The cooktop on the island will be replaced with an induction cooktop that will be on the back wall about where the oven is now. I want the entire island to be available for prep rather than have it broken up by the cooktop. Right now, there is no hood in the kitchen which obviously limits what I can cook on the cooktop. In the new config, there will be a vented hood installed over the cooktop on the back wall.

There is a trash compactor next to the dishwasher that the previous owners installed. I have never used it because I live in a condo and there is a garbage chute in the trash room in the hall. I am replacing the Fisher-Paykel dish drawers with a conventional dishwasher. I guess I will get a Miele Futura.

Please ignore all the stuff on the top of the cabinets. Knowing I am getting a new kitchen, I have stopped trying to find room for it all other places. :) The new cabinets are higher and much more efficiently configured so there will be plenty of space. There is just stuff everywhere. ugh. lol

The marble squares on the counter above the dishwasher are marble I am testing for staining, etc. because I am thinking of getting marble for the island. The marble is not the marble that the squares are made of it. It is a different marble that is much more interesting. I am concerned that I will not be able to put a coffee cup down on the marble island without staining it or that I will have to worry about any little thing dropped on it. Therefore, I am testing how that goes on those smaller piece of marble.

http://www.flickr.com/photos/65931679@N07/6003755322/in/photostream
http://www.flickr.com/photos/65931679@N07/6003756210/in/photostream
http://www.flickr.com/photos/65931679@N07/6003757000/in/photostream
http://www.flickr.com/photos/65931679@N07/6003757586/in/photostream

My interior designer told me I need to make the appliance selections this week so that the kitchen can be ordered from Germany and be here in time to be installed by Christmas. So I better get to work. lol

Rob

Rob, that's a great view! But how you expect one to ignore the espresso machine on top of the cabinets, I don't know. Either it's a lot lighter than it looks, or you're younger than you sound...and it's obvious you aren't worried about earthquakes. :)

I think your refrigeration plan is a good one. Those parallel units do dominate your old kitchen.

So the subject at hand is appliance pulls. You can either get them to match the oven, or let the oven do its own thing and get handles that you really like. I have integrated everything, and got artisan made ones. You can also find lines of cabinet pulls which have appliance pulls that match, and you can use regular cabinet pulls if they're sturdy enough.

Check out the Kitchens Forum for more on that, and marble advice as well.

Can i ask what Wolf was missing? You said its missing features and you took it out of the running.. just wondering why.

The Wolf induction cooktop has a basic countdown timer. However, it does not have a timer than can be set to automatically turn off an element. For example, one cannot set an element to turn off after fifteen minutes if cooking rice. The Gaggenau and Miele, as well as others, have the ability to set timers for all elements individually that automatically turn the element off.

The Wolf cooktop has boil-dry protection so the cooktop will turn off if a pot boils completely dry. However, the Wolf will not power off an element if a pan just boils overs. The pan has to boil dry.

btw, I have a created a detailed spreadsheet listing the element wattage, features, links to the product pages, manuals, etc. for Miele, Gaggenau, Kuppersbusch, GE Monogram, Thermador and Bosch, induction cooktops. If you would like to see the spreadsheet, I will be happy to send it to you if you send me a message and give me an email address. (I just check and I can't just attach a file the emails that GW lets me send to another member.)

Rob

Hello all,

I'm jumping in late here, but here's what Gaggenau wrote me when I emailed them about the zoneless top:

"At this time no date has been announced as to when this will become available. As you might know this model was just introduced a few months ago in Europe. The model sold in Europe must be re-engineered for North American electrical requirements as well as meeting import approval. We can only suggest checking the Gaggenau website periodically to watch for an announcement."

On the electric grill and outdoor appliances.... I,ve contacted a bunch of the manufacturers who make gas burners for bbqs (I'm looking for a two burner gas unit with oomph). Most have told me that the outdoor appliances cannot be used indoors. I would think this probably allies more to gas than electric, but.... If anyone knows of a two burner gas unit other than the Miele and the Wolf, please let me know!

plllog

About the espresso machine in the pictures of my current kitchen, I put the espresso machine on top of the cabinet because I have no where else to put it in my current kitchen. lol. I never use anymore. Now, I just go to Starbucks, but I love how the machine looks. When the new kitchen is installed, I am going to put it on the counter. Here in Miami, we only have to worry about hurricanes, not earthquakes. :) (BTW, I am 38.)

I am glad you like my refrigeration plan. I think dropping 72" of refrigeration to 36" is going to look at lot better.

You wrote that you have integrated everything in your kitchen. Are you happy that you did that? My interior designer insists that everything will look best integrated in what will be a very modern kitchen. I tend to like stainless steel, but I am going with that he suggests. If I could do design work I would not be paying him to do it so I feel that I should, within reason, defer to his advice.

The big decision now is whether or not to install marble on the island. The counters around the perimeter of the kitchen are going to be some white material that will not stain or etch. I forget what it is called, but I am sure you know what I mean. Because the perimeter counters will be white, the stone for the island is a beautiful marble. I love the marble. However, I am worried that it will get damaged and look bad quickly. The stone company has, at my request, given me a couple of marble samples that I have been using to test the stone's ability withstand daily use. I have learned that marble does not do well if a lemon half is rested on it for even sixty seconds. I keep asking my designer and the company why there is not a sealant that can put a protective layer on top of the marble so that acidic foods do not penetrate and etch the stone. They tell me there is just nothing that can do that. I simply don't believe it. I am okay with little things happening, but based on my tests, in short order, etching will be apparent all over the place.

Tomorrow morning, I am going to see the stone in the showroom where it is apparently installed on the top and sides of a table that is the centerpiece of the showroom. At the request of my designer, they are saving three slabs for me. I need to decide if I want them. I will be tacky and tell you that I would be paying almost $12,000 for the slabs installed. And that is only for stone to cover the island. And the island is not very big. Maybe the island is seven feet by three feet or something like that. To me, that is a lot of money for not a lot of stone. (I guess to some on this forum who have probably spent tens of thousands on marble for their huge kitchens, $12K is small potatoes, lol.) Btw, the $12K does not include any of the other counter tops. That price is only to install marble on the island. The marble is apparently very special, hard to get, stone. The marble will cover the top of my island and the two ends of the island down to the floor.

I am mentioning the price so that you understand why I might seem a little neurotic about finding a sealant that will actually seal the stone. If I put this marble in and have to treat it like a precious gem, I will never be able to actually use my island. lol I want the marble, but I don't want to worry that every time I put a coffee cup on the island, a ring might form. My designer said, "Don't you use placements?" Uh, no. I don't use placements when I sit down at my kitchen island to eat a bowl of oatmeal with blueberries and have a cup of coffee. I am just plain folk. LOL

Rob

Hi Rob,

This really is something you could take over to Kitchens, where there are people who have marble counters and could give you the benefit of experience. I can tell you that I dropped a bottle of sparkling blueberry juice on my marble floor, and by the time it was all cleaned up, there was a splatter pattern etched into it. You probably could coat the marble with resin to make it "bulletproof" (that's what we call no pores, no stain, no etch), but not only would you have a plastic surface, it would yellow with age and sunlight.

Do you get a lot of sunlight in your kitchen? Because it sounds like your white perimeter is "quartz", which is quartz dust stuck together with resin, then polished down so that the surface is the quartz. There are many brands, but it's essentially the same stuff. Names include Caesarstone, Silestone, and Zodiac, among others. You can get yellowing in white quartz if it gets a lot of sun, even though there isn't a lot of resin on the surface. If you do get a lot, you should consider getting UV films for your windows (will help the a/c costs too)--assuming you don't already have them. The professionally applied ceramic ones are the best.

Re the marble, a lot of people consider the staining and etching "patina" and "living finish" and part of the beauty. If you want it to look pristine and shiny, consider granite. And test that granite to make sure that it's the bulletproof kind. Even so, some granites require sealing, while some don't need it at all. You didn't say what color the stone for the island is. There really isn't any white granite, though there are some white-ish ones.

BTW, I guessed about the sides before I got to where you mention them. That explains the three slabs, especially if they're going to butterfly, or bookend, them. That's where they cut in opposite directions from slab to slab and fabricate the edges together so that it looks like one of those fold in half fingerpaintings you do in kindergarten--that is, the veins line up and you get a butterfly effect.

Since you're willing to pay for the beauteous marble, there are some other things you can look at, as well. There's recycled marble, which has marble chips assembled in resin. It's similar in composition to quartz, but with the larger chips, rather than stone dust. It kind of looks like chipboard, but made out of marble, and is really cool. It comes in white and green for sure, and perhaps some other colors. Also, there's something from Caesarstone (the quartz company) called "Concetto" which has slices of minerals in it. It's whizbang gorgeous. There are also some quartz lines that have more of a look of granite or marble.

It doesn't get so cold in Florida, but do be aware that your oatmeal might get cold on a stone or quartz counter. A placemat can be your friend! Or a cork mat or something. Or, you might consider changing materials altogether. You said you like stainless steel. Wrapping the island in brushed stainless could be awesome!! Or wood.

Remember, your designer has lots of ways to make things look good. Adding constraints, like an island that doesn't need to be looked after, will just challenge him. It'll probably lead to something you like the looks of even better because he had to work harder on it. Yes, he's the one you're paying because he knows what looks good, but you're paying him to come up with a plan you can live with. And living includes coffee cups, lemon halves and wine glasses.

I do love my panelled appliances (fridge, freezer, drawer fridge, warming drawer, dishwasher), but I don't like the gaps in the cabinetry where it changes to steel when there are no panels. I don't hate it enough to hide the ovens behind doors--which is possible, but mine is a working kitchen. Instead, the ovens have frames and are balanced and restrained, so that they don't spoil the effect.

So that's me. You like the look of stainless. The downside of stainless is that it gets smeary. It's not hard to clean, but if you have regular incursions of jammy fingerprints, it could be a losing battle. Most people prefer an alcohol blend to one of the oilier cleaners. If you'd like some stainless, tell your designer. He can adjust. :) It sounds like you need a good long discussion of what your likes are. Look at some kitchen magazines and the Kitchens Forum and the Finished Kitchens Blog. See what you really like, and be frank with your designer. He can make whatever you like work, but he can't know it unless you tell him.

Re the espresso maker, I was just thinking that it took a lot of muscles to get it up there. :) But I guess you're at the exact age to sound like an adult but still not think anything of hoisting an Italian hunk of iron over your head or up a ladder. :) Hurricanes involve warnings and getting to a safe place. Where I live, you don't put heavy things up high lest they fall on your head suddenly. :)

Hi!
I too will soon be looking for an induction cooktop and have found this discussion to be most interesting. Rob, I would love to see your spreadsheet comparing the various brands. How do I get you my email without posting it to the world?
Thanks.
Carol

Carol.

You click on my name and in the window that appears there is a option to send a message to me. If you send the message, I will receive it in my regular email and then will respond to you with the spreadsheet.

Rob

Update:
I made my decision. I bought the 36" Gaggenau. It is $4,400 making it $1,400 more than the Miele, but I like the control knob on the Gaggenau and the large burner is about 15% more powerful than the Miele. The Gaggenau also comes with a five-year warranty versus the Miele's one-year Miele. (I can justify anything, lol). I am getting the frameless version. I have attached a link to an image of the cooktop.

Rob

Here is a link that might be useful: Gaggenau Frameless Induction Cooktop

Congrats!

Just a quick note that my gaggenau induction cooktop was installed this summer, we first used it in september. I only worked until about New Years, A zillion calls to the shop as well as repairmen have only worsened the condition. First we could only use one burner, now it shows that we are using 4-5 overlapping pots when we are only using one. Furthermore, we hired a chef to cook for a dinner party this saturday and he could only get the cooktop to sense one pot so we had to use a portable griddle. This same chef told us that he has had the same issue in 7 different kitchens this year. I suspect many customers are buying this cooktop and simply not using it. I am disappointed in the product but even more so in the terrible service.

stricklands, could you post the model of your gaggenau induction - is it the full surface induction?

I just had an older model installed in the fall- the 36 inch with the magnetic knob- and it is fantastic. My 86 year old mother was able to operate it within a minute, it is that intuitive. Getting her to remember that corningware will not heat is another story.

I bought my gaggenau just over 2 years ago just under 12,000 AUD as they certainly look the part I also had to buy a plug in electric fry pan as my gaggenau has alote of down time waiting for expensive reapairs, I now understand why the warenty is so short for the price you pay I do not recommend the gaggenau is does not serve a functioning Kichen , for those who don't cook & like to converse over a glass of wine it is a good topic though

In Austrailia warenty was only 1 year bought 2013 just under 12,000 AUD dollars it never works latest quote to reapair 1600 dollars , over the past year I spent 3160 on diferent reapairs down time nearly 7 months ( lucky I had my $200 plug in fryer ) I'm going to throw my gaggenau cooktop it in the trash & buy a new cook top defenetly not gaggenau . I do have the oven & the steamer they do look good , but for a functioning kichen , a kichen that prepares meals for a family gaggenau is not the product no matter how healthy one is one still what's its products to work

Have I gone mad or has Gaggenau quit offering the 36" full surface induction cooktop???? Anyone know why?

If you're in the USA, it might be because they have better market penetration with Thermador. OTOH, I was swooning when they first came out with the combination one with the rings in the middle and oblongs on the sides. That whole move your pot around thing is much better suited to small or long pots. For a big kettle of stock or beans, the rings are superior. I love the new cooktop.

Kissey: Gaggenau induction cooktops are still sold in the USA, I just bought one yesterday at Capital Distribution in Dallas, Tx.

OK, so maybe I sound silly... this magnetic knob you all are talking about is separate from the actual surface?

I posted above as loving the Gagg induction with the magnetic knob, but it failed out of warranty and was unrepairable so I most definitely would NOT recommend it. I replaced it with a Bosch 800 which is very easy to use, also has individual timers, and with enough clearance to allow a wall oven underneath it. At the time I bought the Gagg it was one of the few with individual timers but now many of the manufacturers have added them.

Samsung has an induction cooktop with a magnetic knob as well if that's important to you.