The biggest reason you don't see larger induction ranges is that the 30" ones are already at the limit of most American electrical systems as they exist. 40-50 amp circuits are all that exist currently in most homes in a range location and most American homes only have 200 amp services. If a larger range with larger needs for power were introduced, it would for sure require rewiring as a condition of it's use. And in the typical home, 200 amps of service is already pushing the limit on usage with all of the TVs, computers, and other eletronic gadgetry that are in a modern home. (It's the same reason why you seldom see a retrofit for an electric tankless water heater.) Commercial installations that use large induction hobs typically have access to 3 phase power and MUCH larger service runs. You only have to look at the different electrical requirements between a typical 1970 home and a 2010 home to see how many more circuits are now needed. Start adding in a power hungry range that needs a 70 amp circuit, and you start talking a LOT of money to rewire the run from the pole, a new panel, and the new run for the range. It's just not economically feasable for any maker to introduce something like that at this time. Youd need a paradigm shift in new home construction to make it happen. This post was edited by GreenDesigns on Fri, May 24, 13 at 9:49

Having used gas, electric, and induction, I feel much less heat when cooking with induction. The induction unit only heats up significantly when you are on boost or very high power for a long time. The reason being that if you are cooking at 3,500 watts for 20 minutes the heat from the pan gradually starts heating the ceramic top. But if you heat a ceramic topped electric at its highest level, which would probably be around 2500 watts at best, between the inefficiency of heating the pot/panand a lot of the lost heat heating the surrounding air and ceramic top, it will get far hotter and much more dangerous for stray hands even within a foot of the burner. Gas rangetops or cooktops at 15000 BTU's or more will heat a ton of air when set on high and will similarly heat up the surrounding grates, which are meant to be conductive. Operating under similar circumstances the induction is many times cooler. The main difference is that the magnetic induction burners need from 2"-5" of free air underneath to keep them sufficiently cooled, particularly if you are using powerboost and ultra high setiings for a long period. Most people never use the powerboost or ultra high settings for very long as most food would get burnt to a crisp. The longest one might use the powerboost or ultra high settings is to bring a large stock pot to boil and after it reaches boil you would back down to simmer, which on a good induction unit is far easier to do than on gas or electric. Gasis particularly difficult to set at an accurate simmer. Greg

I'm less familiar with the Miele ovens, but do know about cooking for mobs. I'm impressed with your use of the single 24" oven. I could only manage meat for a couple of dozen with my old oven, with simple veg on the stove, and a lot of cold sides, or borrowed a portable oven from my mother. Because of the small size of the cavity in the Gaggenau combi-steam, I also got an Advantium, which holds a lot, (instead of a portable). It's fantastic having the three ovens. I don't use a microwave for mobs, at least not at time of service. If you have room for the oven, speed oven and steam oven, and if you can use the steam oven for some of your time of service cooking (e.g., a fish course, dumplings, or veg), then having the three spaces would be great. If you don't have that use for the Miele steam, and/or if you use a microwave when you're entertaining, then you might as well get the Gaggenaus that you were dreaming of, and use the combi- as a second oven. For me, the roast(s) go in the big oven, the secondary main goes in the combi- and the sides go in the speed oven on convection oven setting. The warming drawer is great for stovetop dishes that are finished before company comes. When I've gotten better with the speed oven settings, I might use that for the secondary and swap things around. Also, if I'm having a smaller group and baking potatoes I'll do them in the speed oven. I have to admit that when it gets to be more than 50, I'm all for calling the caterer, at which point they'll bring whatever additional equipment they need. In your situation, I'd look back on the last few menus, plus look at the things that I'd wanted to make for company but couldn't manage before, and figure out the capacity and timing on each of the suites. That should give you a good idea of which works best for you.

^ ^ ^ meaning that the install / planning instructions don't show that configuration so it is not DESIGNED to have an oven placed below them. Some tops have been designed for that application , but not these. I have no idea if an oven, Gaggenau or otherwise, would physically fit underneath one. YOU can easily add and subtract up you overall cabinet height, the oven height, its cutout differential (if any), the countertop thickness, and allow for recessed cooktop install if you are going that route, and add in the necessary clearance to the nearest metal object (the oven) - and come up with a number that tells you whether a particular oven will fit or not. Me , my time is too valuable to tot up any of those numbers because at the end of the day Gaggenau doesn't sanction an oven below their induction tops. So, it'd be a moot point. My strong suspicion is that the cooling fan underneath these units cannot cope with the heat given off by an oven below them. You'll have to ask Gaggenau about what they will and will not warranty, but I'm pretty confident that an oven installed below this top will negate warranty consideration from them should you need it. This post was edited by xedos on Tue, Dec 17, 13 at 19:44