Thank you both so much for your suggestions. I am feeling like I am really leaning toward induction, but I am disappointed as I just read rave reviews on Elux ovens, but awful reviews on their cooktops, and vice versa for Bosch. If I could install a Elux oven under the Bosch cooktop I think Id be very happy, but Im not sure if that can be done. I don't want anyone voiding my warranties because we mixed appliance brands. I could possibly put my oven in my island? Glad to see I have an option to get a very professional gas range if I go that route. I'm not sure yet what the discrepancy is regarding the size of the hood. Would a 20" pass inspection and adequately remove grease & odors or not? If it would, don't know why I'd need bigger? But if it wouldn't, think I better look for more affordable range, if I go that route. What type of hood would I need for an induction cooktop? I believe the requirements are lower? Induction sounds like it would fit me best, especially since I've never used gas I think maybe I just don't know what I'm missing. But I have to figure out how to get a decent oven in an acceptable space.

I didn't think of this as a double-oven, but I should have. It might just serve. Lots to like about this model. Definitely worth checking out if the expense is not a budget buster compared to the actual double-oven WP model. (Reports here have been that some internet vendor sites have had the Samsung Chef induction offered at $2500 but most other vendors seem to be asking $3100+). There are some design aspects to consider trying to research before making your decision, or at least things that would give me pause until I could sort them out. 1. Most induction ranges, including Samsung's freestanding models, have 19 or 20 settings for the induction hobs. The owner's manual for this one, however, only mentions 10. Don't know whether this is just an instructional artifact of the manual or if the range actually is limited to ten settings as with the WP product with which this discussion started. Might be important if you do much with low temp settings. I think about this because of how frequently I use pressure cookers. 2. The stove-top is more spacious than most other slide-ins, but the trade-off is that the oven vent is a narrow slot on the front of the stove, just beneath the left side of the oven control panel. The concern is that this location might make the oven control panel and the #2 burner knob pretty hot. All the "Flex-Duo" user reports I've seen were about free-standing ranges with the oven vent at the back with a bigger and full-width vent. Maybe the "Chef" model's oven-control-panel has a powerful cooling fan? If so, one wonders: will it be noisy and/or obtrusive? 3. I think I saw something about the 75F max difference that alvieray mentioned, but it may have been about the flex-duo oven on one of Samsung's freestanding radiant smoothtop ranges or possibly about the NE599NOPBSR freestanding induction range which was only marketed in Canada. Both could be worth researching further to get a better handle on how well the flex-duo concept works in practice. This post was edited by JWVideo on Fri, Oct 10, 14 at 19:37

When I was looking at my oven cabinet today - I noticed something. The oven cabinet is a deep cabinet. With a shallow cabinet on top (flush with the front of the oven cabinet - but there's a space behind it). So - basically - the hot air from the oven can go straight out of the oven cabinet up into the kitchen. Perhaps this prevents heat-buildup in the oven cabinet which can lead to other problems. steff1 - were you getting parts under the original manufacturer's 1 year warranty? Frankly - I don't understand why any appliance shouldn't work for a year without needing service. Although apparently a lot of them don't these days . With regard to self-cleaning oven racks in the oven - I've done it for years. Yes - they won't shine after they're cleaned - but they'll be clean - and perfectly functional (except for those new full extension racks that have plastic glides and the like - they shouldn't be self-cleaned - parts will melt - I'll probably remove them and put them in the closet). Last thing in the world I want to do is spend my time cleaning oven racks - or any tedious cleaning I can avoid. I love my cook top - because I can scrape off all the cooked on gunk with a razor blade. Apply a little cook top polish - good as new. I like to cook :) - don't like to clean :(. BTW - my choices were somewhat limited because I wanted a white oven (e.g., no Monogram available in white). I have a "white on white" kitchen - and one stainless appliance would probably stick out like a sore thumb. All the other appliances are working fine. And considering the reliability of new appliances these days - I won't replace my old ones until they're dead (or any needed repairs don't make economic sense). I did buy the KA at Sears today. Delivery in about 3 weeks. Will report back after installation and use. Robyn

A 10" round pot over two 7" induction elements isn't likely to work well, and likely won't hit both pot sensors as well, so literally wouldn't work. Check the manual for whether you can bridge the elements with a double griddle. I'm guessing that you probably can. Also, make sure that each element has at least 17 power settings (1-9 with half steps). I've heard that some ranges only have 10, and that's not sufficient for a good cooking experience. Even more important than size is power output, and also power sharing since you're talking multiple pots. Make sure the outputs will work for you. A great big pot will work on a smaller element, but it'll have a hot spot. If you have thin enamelled steel, or carbon steel (which is usually only found on shallower pans), you're more likely to get rapid response. Next would be a high quality designed for induction clad steel. Are all of your big pots good on induction? You might have to invest in some new ones anyway. I LOVE my 11" element. My cooktop is 24" wide with the 11" double ring, a medium sized one and a small one. The only time that's not big enough is when I have a couple dozen guests and the chicken soup in one stock pot with the matzah balls in another, and I have one on the 15" gas cooktop. For spaghetti, for the family, a three quart pot on my medium induction element is fine. I have a few pots that I make spaghetti sauce in, but they're all the size of the ring at the base. I'm more likely to package it up for the freezer, and change to a smaller pot to heat the portion for dinner, however, so I don't have to deal with more work later. So... I think you'd be fine simmering your sauce in your big pot, and perhaps using an 8" steel pot for the pasta. Or something like that. Compared to the price of a new range, a couple hundred dollars for a few necessary cookware additions doesn't sound tragic. For boiling pasta, however, if you can get your current pot on the element without banging into your sauce pot, even if it's a little off center, it should be fine. It's not like you're cooking something on the pot where hot spots really matter. You're just heating the water that's cooking the pasta. Every new piece of cooking equipment, whether it's a cooktop or oven or small appliance, has a learning period. Each has its quirks. Adapting to those is necessary. Relearning your timing is essential. It's not hard if you don't resist it. Just be mindful and notice how things are working for the first month or two. It'll turn out fine in the end.