After having such a horrible experience with the Kenmore electric range, I am afraid to try Kenmore again. Still have some extended warrranty left which will transfer to the Samsung. I have had great luck with my other Samsung appliances, so I hope I do with the range also. My husband laughed at me when I told him that the appearance of the Kenmore just left me cold, but when he saw it, he felt the same way. Blah. Can't put my finger on why. gscience chick, after baking I usually leave my oven door cracked open in the winter anyway for the heat boost to the kitchen. My son uses Circulon Infinite pans on his induction and really likes them. (Interesting to get cooking advice from my son!) In browsing the net, Circulon has a 25% off sale this month as well as deep discounts on the Infinite (looks like Symmetry will be replacing it). I found an 11 inch skillet for roughly $18 and a twin pack 10 and 12 skillet for $36 (Symmetry), etc. Then on the potsandpans.com website I was able to find the 3qt saucepan for a really good price. I have a few pots and pans that I can use from before (I hope). Two of them have 8 3/4" bases - hope I can use them . . . I love my Calphalon Contemporary saucepans and hate to lose them, but I see that they are coming out with a Contemporary IH line (induction friendly) - in Australia, but not here yet. Maybe soon . . .? Guess my life is kind of dull when I can get so excited about a new range! Any hints and suggestions will be appreciated!

I have the electrolux induction slide in range. I've had it for about 1 year. I'm very happy with it's performance. The cooktop is excellent. Extremely responsive. I find that there is plenty of steps to control the heat. Disclaimer: I'm gluten free and cook almost all meals, but I do not cook pasta. I'm right handed and I love the burner configuration. The biggest burner is on the right front. The burner layout is such that I can use all 4 burners if needed and I can do that while using my biggest pan (11" demeyer fry pan). I chose this unit because: 1.) I could not justify the cost of a cooktop and a wall oven because I knew I was moving soon and 2.) because of all the induction units I could lay eyes on this was the only one that would accommodate my large and medium fry pan on the appropriately sized burners. IE - be able to cook a weekend breakfast of bacon and pancakes. Gotta have your priorities straight. :) The only thing I wish I had was timers on the burners - where after the elapsed time the burners turn off. But when I was buying only cooktops had that option. Prior to this range I had a 5 burner n all gas DCS pro range - just to put it into perspective. I'm a gas to induction convert. If you are used to gas it will take a while to get used to induction. From an installation perspective you may need an additional trim kit that fits along the back of the range if you have a normal range cut out. HTH. Oops - one more thing. I have had no problems using smaller pans on a larger burner. I know that question comes up quite a bit. Personally I prefer to use the correctly sized burner, but for example I might scramble 2 eggs in a small fry pan on the front left burner (2nd largest burner) and the burner works perfectly.

Keith: Thanks for posting. Maybe you can get answers to some questions that have been asked here in previous threads on this range? Are there just ten burner heat settings (as marked on the knobs) or can you make interim power adjustments by adjusting the knobs between the marked steps? Reportedly, the Miele induction range offers this although the user's guide does not mention it. The Samsung's user guide does not mention interim steps either, but it might not have them. It could be a selling point if the function was available because the Samung is sold for less than half the price of the Miele. OTOH, Whirlpool products and numbers of premium priced induction ranges (such as Dacor and F&P) only offer ten settings. If there are only 10 settings, how are they arranged? That is, are they spaced evenly through the power band or are more of the steps concentrated at the lower end of the power scale where finer control is more desireable? By way of explanation, I'm thinking about tasks like using pressure cookers or making rice. My past experience with some ten-step induction cookers with relatively strictly linear set of power steps, is needing settings between 1 and 2 or between 2 and 3. I hardly ever need to use anything over 6 except for the very top end which is used when bringing a large pot to boil. Induction cookers from the likes of GE, Electrolux, Bosch, etc., with 17 (or greater) steps mitigate the linearity by providng provide interim settings (e.g., 1.5). A hypothetical alternative way of doing this could be having more finely graded steps at the lower end (as by having the first six steps on the Samsung correspond to what would be 1 through 3 or 4 on a GE or Elux). Induction ranges produce low heat by cycling the burners on and off --- sometimes referred to as pulse width modulations (PWM). In the past, several threads here have reported that some manufacturers (such as GE, Electrolux, Miele, Bosch, etc.) pulse the burners on and off many times per second. The pulsing is imperceptible to the cook. Other brands --- Whirlpool's brands come to mind (including Kitchenaid and Maytag) --- seem to use cruder PWM. The low settings on those ranges pulse and cycle with a few seconds of absolutely still, then ramp up to a full boil for a second or two, and then back to a few seconds of stillness. (This also is common complaint about many less expensive portable countertop induction cookers, as well). What did your reviewers observe about this in using this Samsung? Concern has been expressed about the location of the the oven vent. (It is in front, right below the left side of the control panel.) How much heat comes out the front oven vent when baking/roasting for an hour or more? Also, does that vent heat the burner knobs or oven control panel? How loud/intrusive are the cooling fans for the electronics?

IMO you buy appliances for how you cook. Do you have experience with induction cooking that is the first thing to ask . What are the ovens like ? I will say I have 3 clients who insisted on induction that have now gone back to gas so really think about how you cook not what is in at the moment. I have always found Wolf to over priced as a gas range but I am not familiar with them as induction but IMO a company that has always prided itself on gas seems to be jumping on the band wagon for induction maybe without some real thought. Sorry not much help as to choice you need to really think about how you will use the appliance and if course all your pots will need to work too. I use a portable induction burner for delicate sauces and melting choc -olate but for real cooking I still love gas .