Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

Internal temp does matter....it should be 160 degrees in the center of the pan....much cooler than bubbling hot! As Annie said you don't need to cook it just heat it....and to that end I would get it out of the refrig an hour before baking. That's not long enough for it to really warm up but enough to, as my mother said, "take the chill off". The problem with those big square dishes is the edges get dry before the middle gets really hot...I have served casseroles at church that were cool in the center....oops!!!! good luck....sounds yummy...I might be jealous but I have a freezer full of lasagna!! Linda c

Put the casserole in a styrofoam cooler... Cover with foil if the dish doesn't have a lid, then put about an inch of newspaper on the bottom of the cooler and another inch over the top and tuck some more paper down the sides and it will keep hot for hours. You can keep it even longer if you heat a brick or 2 at the same time you are cooking the casserole, wrap that in newspaper and put it in the cooler with the casserole. I used to keep a couple of new bricks just for that purpose. Linda C

I also considered an Advantium for a second oven until, like others, I realized it would be an issue trying to use it as both a second oven and a MW. We use the MW quite a bit while cooking (defrosting, cooking frozen veggies, melting butter, etc.). We also use a second oven pretty often (not as often as the MW). For us, using an Advantium would not be a good solution since if we needed a MW we wouldn't have access to a second oven and if we needed a second oven, we wouldn't have a MW...it was a definite deal-breaker for us! If you have a range with an oven and you add a double oven that includes both a speedcook oven and another oven, then I think it will work fine for you. You could even go with a single wall oven + MW. The MW does not have to be built-in, you can create a MW alcove and place an inexpensive MW in it. However, if you are going with a cooktop or rangetop in your remodel, then I would think twice about only a speedcook oven unless you rarely use a MW or rarely use the oven. You could have a MW + speedcook oven if you only need one oven; or, you could stick with a MW + oven (less expensive). If it's just counterspace you don't want to lose, consider a MW drawer...it's mounted under the counter and is a great alternative to a countertop MW (or OTR or hanging from an upper cabinet). If I were you and budget allowed, I'd go with: Cooktop/rangetop + MW drawer + double ovens with one a speedcook...OR...Range + MW and oven in a tall cabinet (maybe an Advantium for the MW, but I'd definitely want to be able to use two ovens + MW at the same time). We ended up with a Sharp MW drawer (great solution for an under-counter MW) plus a GE Profile Trivection (speedcook) double oven. The top oven is a speed cook that combines MW energy with convection and will also work as a convection oven or a "regular" oven. It does not work as a standalone MW. The bottom oven is a convection oven. The perfect combination for us! BTW...the Advantium is probably one of the best Speedcook/MW combinations out there...so definitely look into them if you decide to go the speedcook/MW route.