Sherean; I've had the GE Induction Range for about 6 weeks. Switched over from a Sears Smooth top range, with which I despised greatly. I grew up cooking with gas. I LOVE LOVE LOVE (did I mention I love this range?) this range. I will be redoing my kitchen this summer, we bought this range early b/c Sears had a fabulous sale in October (I got it for $2159). I also decided against wall ovens as I have a convection micro: that and the range provide plenty of oven space. I love the responsiveness of the burners (the middle warming hob is radiant, not induction, btw -- not a problem). The Convection oven is large, has worked wonderfully. The warming drawer was fabulous at Christmas -- we had many people over 5 hours and it really worked well at staging the biscuits and meat. The rangetop is a joy and soooo easy to clean, compared to that #$^%%$# smoothtop that is sitting in my garage. My only complaint thus far is that fingertips show easily on the control panel - but disappear easily with a microfibre cloth. Oh, and the timer has a weenie beep, compared to the ^%$^&^%$%% old smoothtop. I bought a Circulon Infinite set and a Henckels International Classic Clad. I have been very pleased with both sets. One word of warning, it took 3 delivery dates to get the range, it was delievered 6 weeks after I bought it. Plan accordingly. Here's a link where I have 2 posts discussing more about the range. Good luck and Bon Appetit. Rita Here is a link that might be useful: more comments on GE Induction

cpovey, I am surprised by your answer. I just can't see why flame would give a faster recovery time over induction. I thought induction heats the wok/pan faster and more efficiently, with no heat loss to air during the heat transfer. I believe (but cannot quote a source) that the reason that gas has a much quicker recovery time is the difference in temperatures between the heat sources. A gas flame burns at around 3500 degrees F. An electric (coil) burner cannot anywhere near that temp, as the melting point of nichrome (then material the coils are made of) is 2552 F, and the temp is obviously much lower, to prevent the coils from drooping. The greater the temperature difference, the faster heat transfers, thus a gas burner has a faster recovery time. Now, an induction burner itself generates no heat. It causes the pan to get hot by forcing the molecules in the pan to move. While very effective, the pan only gets to temperatures in the hundreds of degrees. Induction can heat much hotter-it can easily melt steel in industrial settings-but is obviously limited in cooking applications. I do know in wok cooking, oskiebabu has it right-the main cooking area is only at the bottom of the wok. The sides are indeed supposed to be cooler. Lastly, Cooks Illustrated recommends using a saute pan for stir frying if you have electric. They did not discuss induction, as their test was done several years ago, before induction became common. Unfortunately for all of us, thermodynamics is a very complicated field, often the killer in engineering programs, and I have a very, very, very limited knowledge of the field. It would be great to find a thermodynamicist who is also a cooking enthusiast who could explain all of this!

Thanks for the quick reply dlspellman! I have two questions for you about the GE since we won't be able to actually see one, let alone try it out. Does the GE Profile "hum" loudly on high or at all on low? We had a chance to try out the KA at the dealer and were impressed that it made so little noise (we tried out the Miele and it was loud). Also, with the KA we noticed a "ring" of bubbles (like a donut) - which we believe are the magnetic coils - when the water is heating up. Does this happen with the Profile? We are concerned with even heating on the whole surface of the pan at low temperatures. Thanks again!

First of all, many thanks to 1cubed, writersblock, JWVideo, zacman44 for such quick responses! I've Google searched my way into this forum many times, but never needed to comment or ask questions until now. I do have to say though that the content has always been top notch, and everyone is very helpful! Hopefully I can give back some time! The general feedback here though definitely calms the nerves! In reponse to JWVideo; I actually came across a few reviews specifically for the GE Slide-In Induction Range PHS925STSS, but didn't see any video demos of the issue which is why I asked here, given that there were actual owners who had been living with it commenting on it. Zacman44 comments that flat bottom pans made a difference. Thinking about it, that makes total sense. We'll be getting a new cookset, so I'll make sure to keep an eye out for that. We're in Seattle, and the appliance company (Albert Lee Appliance) has been helpful in the past, so I'll see if they can get it set up to test before we drop the cash for it. I've seen a few other live demos of induction ranges and they look amazing, which is why we are excited to try it out. Again, many thanks for all the helpful comments and seriously quick replies!! I'll post any updates I have when we make the purchase and install one. Thanks!