We've had a Kenmore induction cooktop for about 4 months and are very happy with it. We usually worry more about quality than price...but in this case we couldn't see any evidence that the more expensive brands were better. Be aware that size (width) varies from brand to brand, and the Kenmore takes more space than the others underneath your counter. Also make sure you are comfortable with how the controls work - you have to slide your finger up and down to increase or decrease heat. That's a little bit fiddly, but you get used to it. I just used the griddle on the bridge for the first time last weekend. It worked great, I just wish it was a little bit wider. And man is it heavy! We bought a cast iron frying pan too, and I just love cooking with it. So bottom line, no regrets here. Good luck with your decision.

Jenn Air Induction Cooktops: We just remodeled the kitchen and got a Jenn Air Induction Cooktop - 36" x 5 burners and LOVE IT! We installed the 36" Induction because we don't have natural gas or propane here. My partner is a CCA Trained Chef and hates anything other than gas for cooking. I thought the new induction unit might be an acceptable compromise. Turns out it is far more than just "acceptable" to both of us! The JennAir Induction unit is fast, powerful, quiet, and every bit as instantly responsive as natural gas or propane would be. The other day we were doing pasta for dinner. Four out of the five burners in use at the same time. 1.) a large stockpot of water boiling, 2.) the sauce heating, 3.) some turkey-sausage for inclusion in the sauce & 4.) had some mushrooms and onions going on a So four burners running, the vent hood on medium / low, and my kitchen stayed cool! We're in Phoenix. We dread cooking on the stovetop in the summer because it heats up the whole house for several hours afterwards. The AC strains to recover and hold the temp to a moderate 79 degrees. NOT ANY LONGER! The kitchen didn't heat up, the food cooked perfectly, water boiled almost instantly even in an 12 quart stock pot. After I drained the pasta and wanted to "sauce" it in the pro way - I put a large non-stick skillet on the stove, put in a couple of drops of olive oil and added the damp pasta, stirred it around for 30 seconds on high, added the turkey sausage, veggies, and finally the Marinara sauce. The big 3500 watt burner (boosted to 4500 I think) handled it beautifully. The large skillet was hot in an instant. The olive oil was smoking slightly when I added the damp pasta. The sizzle of the moisture coming out of the pasta sounded just as it would have, if I'd been using a 30,000 BTU gas burner! The veggies were re-warmed and then heated thru in seconds, as was the sausage. Finally the marinara sauce was up to a low simmer in less than ten seconds! Stir Stir Stir and it's time to serve it. Everything was perfect. Absolutely perfect! And still there was almost no residual heat.The kitchen was still cool! Believe me, that NEVER happened before when we used a conventional electric cooktop in the old kitchen. I could put my hand on the Glass Cooktop and it was warm, not scalding hot or dangerously hot. I am well pleased with the JennAir Induction Cooktop and wouldn't hesitate to recommend it. BTW: I bought Miele 24" for an oven, vent hood, and the Miele dishwasher.(the Diamond G59xxSF model.) But the Miele 36" induction cooktop was nearly $3700 plus tax and installation. The JenAir was on sale and I paid a little over $1000 for it. With the savings I upgraded to a Miele 36" built-in fridge/freezer. As you can probably tell by my choice of appliances, I have no problem spending money when there's a reason to do so. But as much as I like Miele products (and I am really fond of them and their incredible quality ) I couldn't bring myself to spend an extra $2700 to get the name "Miele" somewhere on the cooktop! While I am the first to tell you Miele and Quality are nearly synonymous in my experience, I cannot throw away an extra $2700 for a label. Everyone I spoke to said their Miele Induction units were good. No one said they were great or totally trouble-free. The JennAir owners I talked to seemed to be far more impressed or satisfied with their choice of cooktops. Odd? Yes, it seemed so to me, also. While I cannot comment on any other JennAir appliances, I can tell you that their Induction Cooktop seems EXCELLENT and has worked impeccably for us since it was installed. Considering the savings, I could buy THREE JennAir induction units (on sale) for what I would pay for one Miele and FOUR OR FIVE for the cost of a VIKING INDUCTION COOKTOP (that's a whole other story! but a very costly one, I assure you!) If you have a choice between Natural Gas, or Electric, I'd still recommend first choice of Electric Induction for it's amazing efficiency, overall speed, and safety. I'm told that with Induction, some 93% of the power you pay for in Kilowatts goes into the food, not into heating up the burners or the room. This 93% number is weighed against a 55% energy efficiency for gas and 30% energy efficiency for conventional electric coil type burners. Also, you won't need a vent hood rated at 1200 CFM or better, and you won't suffer with your kitchen being turned into an over all summer long, either. These modern induction units are making serious inroads into professional kitchens all over the country, too, for their ease of use, efficiency, safety and speed!! In a restaurant setting (just like in your homes) the induction units are FAR cheaper to run than is Natural Gas or Propane or conventional resistance electric heating coils. Sorry to ramble, but the Induction unit from Jenn Air has really been amazing and I don't hesitate to recommend this unit and/or Induction Cooking in General for it's many advantages and no discernible disadvantages. If we suddenly had Natural Gas available tomorrow, I might switch out the water heater, or the heat pump AC unit. Maybe even the dryer. But I'll stick with Induction cooking for the foreseeable future unless something better comes along ...

Yes, Mike, I am sure. The mechanical design, and the wash action, is quite between the Calypso and Oasis. The Calypso never fills with water to submerge the clothes. The single pump runs continually through the wash period to shower water over the clothes while the wash plate wobbles or the basket spins at 60 RPM. Recirculation also occurs during most of the rinse sequences. The clothes are dripping-wet if the cycle is paused, but no water is seen in the tub, it's all below the wash plate. The single pump reverses for drain. The mechanism is belt-driven. The main drive motor is a variable speed single-phase AC induction motor. A u-joint allows the wash plate to wobble when the motor runs in one direction, then levels/centers the plate for spin when the motor reverses. The spin basket has a brake like Whirlpool's transmission-drive toploaders. There are both agitator and wash plate models in the Oasis/Cabrio/Bravos line. The wash plate models do fill with water, although to a low level. The wash plate does not wobble, it oscillates back and both like a "normal" agitator (thus, the agitator models simply replace the wash plate with an agitator without requiring any change to the drive mechanism). No u-joint is involved. The drive mechanism has no belt, it's essentially identical to Fisher & Paykel's SmartDrive toploaders. The SmartDrive motor is a 3-phase brushless DC motor with a rotor positional sensor for precise speed and rotational control. There are two separate pumps, one for drain and one for recirculate. The recirculation pump runs only at certain times during the cycle, not continuously. The spin basket does not have a mechanical brake. It floats up slightly on the drive shaft by air buoyancy when the tub fills with water to disengage from the drive shaft so the wash plate (or agitator) can oscillate separately, then settles back onto the drive for spin when the water drains out. The Calypso basket doesn't float.

dMary----I cannot believe they are doing that to you!!! Make the tech lift up the top of the unit(the part the lid is attached to) and then look at the rust under that part. Take pictures of it.............did you contact anyone at the top level with the info I put on here?????? Take pics of the rust in your dispensors..............do not pay for another lid as it will only rust also, we went through a few of them and it was only a matter of months.........have the tech look at the suspension springs in the back on each side of the machine when he lifts the top(not the lid) and he will see rust there and that is what was causing our squeaking sounds...........we were glad to dump the Oasis set.............you are just not getting to the right people.....take this info back to the store owner where you bought the set and sit down with him-----if he is a good business man he will help you out. go give it a try------have all your documentation, service calls , problems, frustrations, child with problems. all your attempts at getting someone to do something........let us know what happens..........do you have a better business place in town???????? a place to register complaints???????locally??????????? call and make an appt with the store owner or manager..............dennis