are you implying that you are going to attempt to connect the two units together to the same plug/circuit?

Yes, I'm considering having both on one circuit using two plugs. I know the maximum load could exceed 50 amps. Having all four induction hobs on high while cleaning the oven could draw maximum rated amps and trigger the circuit breaker. We have never tried such a dumb feat with our present slide-in range. In fact the oven is mostly used as warming drawer. What do you say to this scheme?

"What do you say to this scheme?"

I think you're asking for trouble putting them both on the same circuit. You'll be lucky if the electrical inspector lets you put two outlets on the same circuit that clearly can exceed the capacity of the circuit breaker (my recollection is that a range outlet itself is rated for 50A, so two of them would be 100A, in the eyes of the inspector; 6-3 cable is, as I recall, only rated for 55A).

You'll be even luckier if it is only the breaker that goes, and not a small section of wire somewhere in your house that heats up and quietly melts and ignites something...

sfjeff: You may be right. I would be discarding the old 50 amp range replacing it with a 32 amp cooktop and a 20 amp 27" wall oven underneath. A configuration that the manufacturers say is physically OK. Are you saying I need two 50 amp circuits to make this configuration approved and safe?

NEC 210.19(A)(3) allows more than one appliance to be tapped from a 50A kitchen circuit. There are a bunch of rules to follow, so an electrician should be consulted for this case. The potential mismatch of a total theoretical load of 52A on a 50A circuit may be acceptable, as certain range loads are treated as less for the purpose of accounting for actual utilization. (Try cooking on an induction cooktop with all hobs on full power and see how well you can juggle the results.) But there are conditions where a particular cable has to be derated from its nominal ampacity, so professional evaluation is recommended.

kas

Thanks Kas

That is helpful advice. If Electrolux had an induction range on the American market it would certainly be designed to stay within 50 amps at all times. A more recent posting here indicates that an Electrolux induction range will arrive in 2010.

I'm still puzzled why the cooktop model I listed is not mentioned at the Electrolux website or in their USA appliance brochures. Even a Google search comes up empty... so could this model be too new to be listed yet? Or specially imported by one distributer?

ok the model you are looking for is Electrolux EW30IC60.
It comes in 2 models, stainless steel EW30IC60IS
Black is EW30IC60IB
It has smaller burners
Two--eight inch burners
One--seven inch burner
one--six inch burner

See, "Here is a link that might be useful" ,below, to see the spec sheet on it which is (strangely enough) supplied by Electrolux--other than that, can't find anything on their site about it.

We have the Electrolux Icon Full Induction unit # E301C75FSS.
It has a larger burner, 11 inch and the controls are a bit
different.
See that one at
http://www.electroluxicon.com/node30.aspx?productid=35293

We really like it as I have mentioned in numerous posts here!
Good luck on your search!!

Gary

Here is a link that might be useful: Electrolux EW30IC60

OK I called Electrolux USA as now you had got my curiosity up about that cooktop.
It turns out it is a brand new model, scheduled to go into production, next week (Oct 19 2009) and probably be available for delivery around November 1, 2009.
The controls on it look kinda neat!!
There is no info on their site, yet, except that pdf file I posted in my previous post.
Ya know, I spent about 2 hours on this,
Ya know old saying (yep here comes another),
"Curiosity Killed the Cat"----well it "Treed this cat"
for a couple hours (LOL)

Gary

Looking at going to induction and wondered how you like cooking on it. Are there any tricks, other than buying all clad cookware? I'm coming from a glass cooktop, so I know I already like the surface..so easy to clean. I considered a gas cooktop, but I don't want the cleaning/maintenance that comes with it.

Gary,

Thank you for spending those two hours to discover the 10/19/09 release date. I already had the AJ Madison spec sheet PDF on the EW30IC60I and it was dated 5/09 on the last page. AJM seems to be the only dealer listing this model. My local Electrolux dealer staff person did not know this model existed since her sales materials did not include it. She was not curious enough to ask anyone at Electrolux to confirm it's existence, Hence my query to this site where curious types do hang out. I would still like to see one in person and get some new purchaser reports before I order one. Sounds like I may have to wait a bit longer.

Glad I was able to help. Your local Electrolux dealer , should cut you a deal on the new one, or at least deduct the expenses for training their staff, that you performed (LOL). Please post any info you get as you go along.
I am particularly interested in those new "Smart Controls"
Now , I'm not gonna trade in my new one that's only 6 months old, but I suspect your info here could help others that are considering induction.
We see post here, "that some of the Induction cooktops are tricky to operate (turn heat up/down) alto we dont have any problem with up/down arrows---but apparently Electrolux may have found a better way?
Kinda neat too that it has 2-eight inch burners, instead of a HUGE 11 incher (Like on ours)---I have yet to turn that succer on!!!! At first I thought I might use it in my magic show--(ya know when the neighbors come over and I wanna show them how fast it will boil water) Well it turns out that even the smallest burner (six inches) is still very impressive in that regard---so at least for us, 2 eight inch burners would be more than adequate.
Good Luck on your "Pursuit"

Gary

To "Teach05"
You do not need All Clad to cook on it. You do need cookware that a magnet will stick to, Iron or even the porcelain coated iron, Stainless Steel(again only the SS that a magnet will stick to) or what they call "Layered or Clad cookware" (again check with magnet).
Many ppl like the clad or layered cookware---even those that cook with gas or conventional Electric cooktops.
Most of this layered cookware is a mix(layers of) of SS, Copper and aluminum. It has better (More even heat distribution) than just a plain SS or aluminum pan.
You dont havta spend the money on All Clad if you like that type of cookware. We have the "Emeril set" about $199 for a 10 piece set and it has worked great for the six months we have had the induction cooktop.

Really nothing different as far as cooking with induction as compared to other methods cept as noted above.
It is outrageously fast and controllable. It boils water "Right Now" and when you turn it down, it ceases boiling immediately--sooo ya dont hafta lift the pot off the stove to prevent boilover.
We probably changed our "cooking technique" a little because of the above mentioned "Traits of induction"
We usta turn the burner "Full On" with our old electric cooktop (or the DCS gas cooktop out on the patio), then we would wait for the water(or whatever) to boil, then turn it down---well if the fone rang, or one of the cats "MeOwed"--Mother nature called etc(You get my drift)---we came back to a boiled over pot or pan.
Because induction is soooo fast(even with lower power) we just turn it bout halfway up, stuff comes to a boil and boils at about the rate we wanted---that saves power too--- really no need to "go full out" to bring something to a boil and then turn the burner down.
Other thing that I mentioned is, "We cover the cooktop with paper towels when we cook", as we are getting too Lazy to clean it(even thou that is easy too)--butttt--still not as easy as tossing the paper towels in the trash or fireplace.
Hope this Helps "Teach"
Gary
(Oh ignor grammar and punctuation) or at least keep my grade) ((secrete))