Expanding on both Hattiecarrol's and Jerry's responses to what you said about being nervous you might hate induction as much as the radiant electric you've been suffering with, let me offer the following. One concern you mentioned is that you find it tough to get a good simmer with your current range which is a radiant electric glasstop model. Getting a good simmer should not be a problem with either the Bosch 800 or the GE Profile ranges. Both offer pretty fine control in the lower heat settings. That makes it easy to get any kind of simmer from still water poaching temps to barely bubbling stock-making temps to a near boil simmer. And, as cpartist points out, induction burners are very responsive and can very quickly take a pot between a full boil and any of those steps. Not possible with radiant electric except by moving the pot from the boiling burner to another one which is already set to your chosen simmer level. Another aspect of getting a good simmer with radiant stoves can be that some of them make it hard to know where to set the knob/dial for the simmer you want. Both the Bosch and GE have digital controls which makes it easy to return to a particular power step once you've figured out that it is the power step that works for the task at hand.. At the other end of the heat settings, you want to remedy your current radiant electric taking a very long time to bring a large pasta pot to boil. Many radiant electric burners top out around 2500 watts although some newer models have burners going up to 3000 watts. That is a lot less power that is applied less efficiently than with the induction ranges. Both the Bosch and GE offer stronger power for boiling a "large pasta pot" with their 3700 watts on the large burners. Also, I do not know how old your current radiant electric is or how big your large pasta pot is, but many of the older radiant ranges had difficulties with boiling larger diameter pots. Bigger diameter pots could reflect too much heat back to the sensors that regulate the power cycling on those radiant burners and so kept the power level too reduced to get to a full boil quickly if at all. Haven't seen much about that since this thread started back in 2012, but I can say that no similar problems have been reported here for either the Bosch induction burners or the previous generations of GE induction ranges. As for choosing between the Bosch 800 induction slide-in and the GE Profile slide-in induction, it is pretty much a choice between mixes of feature trade-offs. Different tradeoffs and mixes of tradeoffs matter differently to different folks. There is no right answer for everybody. Some of these may matter a lot to you, others may matter only a little, and still others could be a matter of complete indifference to you. One example that comes quickly to my mind is the burner arrangements. The GE puts the largest burner at the front right with its smallest burner behind in the back right corner and places two medium sized burners on the left. The Bosch 800 puts the largest burner more or less in the middle with two small burners in the front corners and a medium-size burner in the back left corner. Hard to think about how those designs work for your own cooking without taking some of your regularly used combinations of pot sizes to a store (as hattiecarroll suggested) where you can see how the pot combinations and sizes fit with burner positions and whether those positions work or don't work for the way you like to cook. BTW, the stove does not have to be powered on for this test and it might be a deciding factor for you. Another reason to try to see one in person. Of course the brands' looks are different and maybe it matters to you that the GE may look more harmonious with the other GE appliances you have or are installing. Are you buying other Profile apliances? Ifso, maybe you get a discount for buying the GE range as part of an appliance package, too? That could be a pretty good financial incentive. OTOH, if you meant you already have the other appliances and are just hoping for a better appearance match, then this consideration is irrelevant for you. The Bosch offers timer control for each burner, the GE does not. Some here (cpartist and me, included) have found timer controlled induction burners to be a useful convenience in their cooking. Others here could not care less about that feature. Likewise, the Bosch offers linear burner controls in the front middle of the cooktop surface with the oven controls in a spearate panel on the flat front face of the range while the GE puts the burner "dials" and oven controls in a separated, upward-angled panel at the front face of the range. There, you are less likely to get spills and boilovers on them and maybe makes the oven controls easier to see. The tradeoff there is that the GE arrangement leaves a little less usable depth to the cooktop surface. More important would be whether you prefer the ergonomics of one brand's controls to the other. Again, hard to tell without seeing an actual stove and being able to put your hands on it. The Bosch has a warming drawer under the oven but no surface warming burner while the GE has a storage drawer under the oven and a low-power radiant electric warming burner up top. Warming drawers and warming burners are very much a YMMV thing. Some of us have had them and hardly, if ever, used them while others here swear by theirs. If you want more detail, other examples of design and feature tradeoffs that you might consider include the following: * The GE Profile is designed as a freestanding range with finished sides (overhangs and edging are extra cost options) while the Bosch 800 is the more traditional style of slide-in with unfinished sides and a cooktop with flanges that overhang the countertops for a more "built-in" look (Bosch only offers trim kits for the rear of the range); * As hattiecarroll mentioned, the GE Profile's oven is a bit larger at 5.3 cu. ft. (same size as your GE smoothtop) vs the Bosch 800's 4.6 cu. ft., Both are plenty big enough for many cooks. Does the differnce in oven size matter to your cooking? How big an oven do you need? (If it matters to you, the ovens in LG's knob-controlled induction ranges are rated at over 6 cu. ft.) * The GE has some WiFi and bluetooth connectivity with the advantage of some kind of remote diagnostics. (Check out the manual to see what it actually does.) The Bosch does not. * The GE Profile has two medium sized burners on the left which can be linked (or "synched") to work from a single control. That makes it easier to heat large burner-straddling griddle pans or large roasting pans. The Bosch 800 has a small and medium burner there which are not linkable but the Bosch 800 has a bit more room to fit a longer burner-straddling griddle. (FWIW, Bosch also offers an extra cost option for rectangular griddle pans that are specifically tailored to the depth of the Bosch's induction cooking surface.) I'm sure there are other differences that can be listed, but the point is that none of these design choices and trade-offs are intrinsically better for everybody. Each stove is a mix of design tradeoffs and the mix that works best for me might not be the mix that appeals most to you.

The Baldwin hardware costs much more than the typical consumer stuff, but is worth every penny. Not only is the quality and appearance of the hardware far superior, but Baldwin is a wonderful company to deal with. I recently purchased a home that is about 30 years old. Apparently there had been lots of angst in this house. Nearly every interior door showed signs of having been damaged in the past, and of 6 Baldwin privacy handsets, 5 had been forced, and the locks broken. At $125 per set, I was looking at giving up the beautiful hardware for lower grade stuff if I could not find a way to fix the locks. After searching on the internet for replacement parts, I finally ended up talking to Baldwin directly. In the course of the conversation, it had to be clear that I was not the original purchaser, and that I believed the locks had been deliberately forced. The only question I got from Baldwin was "Where do we send the replacement parts?" No charge. Not even for shipping. You can't ask for much more than that.

I wanted to contribute my experience- we got the capital culinarian all gas 48" w/ the griddle (so we have 6 burners) within the past year and I have been using it for a few months. I LOVE LOVE LOVE our decision!! I too did a lot of research and did not read many negative reviews about it- and they are very well built, pretty, and simple design-wise (my husband is a contractor and thought they were most similar to the commercial ranges he has worked on, i.e. if something breaks it would be easy to fix). I probably wouldn't need 6 burners just for cooking- but it is nice to have. I also do a lot of canning/preserving, and do use 6 burners at the same time (simmer for warming lids, canning pot, pot for extra hot water, pot w/ stuff to be canned, pot w/ syrup for the stuff to be canned, one pot w/ dinner cooking). My husband loves the griddle- very easy to make breakfasts, hot sandwiches, etc. You could always do 4 burners and a grill/griddle as an option if you don't can/need 6 burners. Also, I really enjoy the big oven on the 48" (not sure how this compares in size to the 36" since the 48" has a large and small oven and the 36" one large oven). It can fit 9x13" pans side by side, and cookie sheets. The roll out racks aren't as smooth as some of the other brands we looked at (we liked the thermador racks the best- very smooth) but they work pretty well. Also, I haven't had any problems w/ the baking heat/evenness, and our oven is gas (which I think is typically worse than electric ovens?). I haven't baked bread yet- but have done a lot of other foods (cookies, casseroles, etc.). So if it were me I would definitely do the 36" over the 30" :-) It sounds like you would use it w/ all the cooking that you do. If you have any questions about mine please let me know :-)

Hi all! Interesting thread! Great question! I will definitely have a pull out cutting board when I do my kitchen remodel. I LOVE the one another commenter showed us with the cutting board coming out from the end of the counter! I'm not sure I could do that given my somewhat "stuck" layout, but I'm building an island and wondering if I could do it there? I don't know, will have to investigate. My last apartment, which was in a pretty new complex, had a pull out cutting board that I used almost daily. I also grew up with them, and my parents used it all the time too. I think the reason they fell out of favour for a while was because claims were made, and believed, that plastic cutting boards were more hygienic. However, several scientific, peer reviewed studies have now proven the wood cutting boards are actually more hygienic than plastic or stone. They are now making a comeback in a big way. I must respectfully disagree with the comments that suggested the pull out boards are difficult to operate or remove for cleaning. How do you not pull them out all the way? Because you are smarter than a fifth grader. They are simple to remove, wash, dry, and put away. They last forever, if properly cared for, and I can't think of a better, less expensive way to create more food prep space! My pull out cutting board(s) will be butcher block. Keep them clean and oil as necessary, and they're a food safe surface that is also beautiful. I don't have a great answer to your question. It sounds like what you have now is taking up too much valuable counter space. It doesn't sound like keeping bread fresh for an extended period of time is an issue for you. I don't know what your parameters are in terms of budget and feasibility, but I think almost whatever option you choose to solve the bread issue, a pull out cutting board would be a great thing to have in your busy family kitchen! Of course, that is only my personal opinion. You should do whatever is best for your situation. :-)