I'm another Electrolux owner although I have the freestanding version versus the slide-in the other 2 mention. I haven't had it long but the only place I've seen/air venting is above the left rear burner, nothing is venting from the front (although it makes sense the slide-in would have to vent from somewhere else since it doesn't have the back panel). It's quiet and I've only noticed it once or twice when nothing else in the house was running (no kids, no dishwasher, no range hood and no heat running). In other words either it doesn't run often or it is easy covered by other sounds (but I have 5 young kids so my house tends to be noisy). I can't say I've noticed the temp of the air but since it's coming out the back and I mostly use the large front burners I haven't really had a reason to even stick my hand back there. So I would say no it doesn't apply to all induction models.

I have the free-standing unit and it has the same black plastic top trim on the oven door. Maybe it's made of plastic so that when you have the door oven and your arm or leg accidentally touches it you won't get burned? If it was made of metal I could see that getting hot as that is the spot where the heat is released from the oven door. Mine is a year old and in good shape - no cracks or scratches. Who knows what happened to the floor display you saw with the broken top trim. I wouldn't worry about it. By the way, the Dacor griddle that AGD1424 works great on this range. It sits perfectly over two burner grates and I use it a lot.

1. Yes there are 2 little latches that you pull towards you which unlocks the door hinges, you then just pull out and up. 2. All I can say is moving it IN was a chore, but sliding it into place was the easiest part. We used lambs wool sliders, just lift up one side about 1/2" and slide it under the legs and it will slide across your floor rather easily. I personally don't even think about cleaning under my stove, to me that is the land that time forgot that is only seen maybe twice in a lifetime. 3. It only runs the bake "Burner" which is around 22,000 BTU and most of the heat goes to the top of the oven anyway. then you turn on the Convection fan and it moves that heated air around evenly. The broiler is only the broiler. 4. The convection fan will NOT turn on with the broiler on. Basically what they mean with "Convection roast" is simply that you use the "broiler pan" or similar very low sided pan so that the heated air can circulate all around the meat top to bottom. The "Convection Dehydrate" btw works rather nicely to make your own Sun Dried Tomatoes.

No worries phillyfeet. The oven is great and if you get the 36", you'll positively love it for the holidays. It could easily fit the biggest turkeys in there But on the downside of the oven, bc of its size (assuming its a 36"), it takes a while to heat up. So for day to day cooking, it's something you have to consider. Me personally, I have a 27" Viking walk oven for day to day bc it heats up so much faster. If you have the space and budget, I'd def recommend a separate smaller wall oven. Lastly, the louvres of the door (the bottom panel with the cut outs) does get pretty hot when the ovens on for a while. A lot of people freak out about that, but it's really no big deal. I have 2 small kids (7 and 2) and they've never been hurt or burned by it. The broiler is terrific. Does salmon better and faster than an outdoor grill!