DH and I got the appliances home last night. There is snow in the forecast for the next several days and we didn't want to wait. It's just over 60 miles one way, and not real fun driving around the city with an 18' stock trailer. I got as far as to open the boxes. My new induction Icon does not have the metal band between the burners and the controls and it does not have the vent holes along the edge of the metal trim - it sits flush down on the cabinet. Those are the two things I didn't especially like about the first Icon - we shall see how it all works out in use. I'm so excited about getting to use my new cooktop - I'll have to figure some way to get it hooked up. Now I need to find a new home for my free standing range. Cathy

I have the Kenmore clone of the 2007 Electrolux Icon. It sit on the surface, with a height that I would estimate as about 1/2 inch (ca. 1.3 cm). It uses this space for cooling air flow. It may as a result be less sensitive to the temperature rise of the cabinet air below it. I think if I were to flood the counter surface with liquid, then there would be some likelihood that liquid would leak under the edge into the cabinet space below, just as it would for any top mounted surface that isn't inset and sealed. I haven't had any flooding happen to me yet, though, and DW's experience seems similar due to lack of signs of spillage in the wire rack area below that holds pans. I can see upon close inspection that there are a few grains of salt sitting next to the edges that need to be cleaned. Otherwise, because the surface remains cool, there is no encrustation of glop. My version of this cooktop has metal strips at the near and far side, and not on the sides. The 2007 Electrolux Icon also had a strip between the controls and hobs, and I avoided this to me undesirable feature by buying the Kenmore. I haven't looked at more recent Electrolux induction cooktops, or for that matter Kenmore cooktops, so I don't know what differences have occurred. kas

Hi, We're trying to finalize our design, and my wife likes the Electrolux 30-inch single oven (EW30CG55G). We would like to mount it under-the-counter. I am interested in getting an induction cooktop to install over it. I like the Fagor IFA80 BF - 30-inch induction. It comes very close to fitting, but the angled part of the oven that attaches to the front panel may cause the oven to exceed the clearance to the cooktop that I need for ventilation (2-inches). Can anyone help me by providing the dimensions of the oven - particularly the top angled part? I have a call in with Electrolux customer service, but, I am not sure if they will get back to me as they did not have that information readily available. As an alternative I am considering the Electrolux Hybrid cooktop, or their regular electric. We do not want the stainless trim that the Electrolux induction has. Any other alternatives to suggest? My wife really would like gliding racks for the oven. Thanks

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))