I'm wavering between the NIT 800 series and the NITP Benchmark series also. The only difference that I can see is that Benchmark has the flex induction for $500 more and requires a 50 amp circuit instead of 30A. Both recognize and adjust to different pot sizes ("Pot Sense") and both have shut off timers for each individual hob. Combining two hobs to form a single larger heating surface seems kinda cool. However, I have grill and griddle inserts to replace two burners as a single surface and didn't use them (other than for additional counter space) after the novelty wore off. Which was quickly. My sister and her husband used her griddle and grill inserts a lot when they had 4 children at home. After that, eventually never. If I confirm that the only difference is flex induction, then I'm going to save myself $500.

hvtech42: I agree with what you said about the swing, and I can also see why some would have an issue with opening from the left and essentially having to go around the door (unless open completely... which I would imagine you would do most of the time anyway). My current ovens are 13 yrs old. They are horrible. They don't seal properly, and the temp varies widely and - more troubling - inconsistently. I have had them serviced multiple times, but it seems nothing can be done. I honestly never know whether a dish will take an hour or 90 minutes. I cook extensively for family and entertain on a regular basis, so I am looking forward to a dependable oven.

I don't find it to put out more heat than a standard oven. Perhaps some of those comments are from people who had older ovens which had vents in the back. For whatever reason ovens no longer vent in the back. I know about this because when my friend upgraded her oven, she was distressed that all of her choces - and she was looking at relative expensive models like Thermador and Gaggenau no longer had the rear exterior vent that her older Thermador wall oven had. I am plebian and when I remodeled I had been using an old Caloric stove with no vents except that the door didn't shut completely so I guess it vented from the front 🤣 In all seriousness I don't really notice any temperature differential. I am in Los Angeles so my interior temperature is generally the same regardless of exterior temperature. However I grew up in the Northeast in a home without central air conditioning and so the kitchen in the summer was a no man's land to be run in and out of and I don't think anyone wanted to actually use an oven - or even do much cooking in the hot days of summmer. Of course - and not to hijack - back before people had ANY air conditioning, people did eat differently in the hot months and so the "Woman's Pages" had recipes for recipes that didn't heat up the kitchen - weren't ridiculous to eat on a super hot day - and/or were cooking in the morning when it was the coolest.

"Anyway, there are plenty of apparently acceptable ranges that only require 40A. (My GC was supposed to put in 50. I'm hoping there's a 40 back there to match the circuit box. Grrr.)" You need to check the wire gauge. If it's #6, then you can swap the 40 amp breakers for 50 amp breakers. If the wire gauge is #8, then you would have to upgrade the wiring for 50 amp breakers and range. "Need to figure out a way to pull the old stove out a couple inches and have a peek." That won't tell you anything. You need to check the wires.