I've had 95103 since May 2017. I'm very happy with it. I was complaining above that it seemed slow...that was in comparison with my mom's GE induction cooktop that I got to use briefly last July. I've been cooking on mine longer, and used my mom's GE more over the holidays, and I think they both cook well. I do like that the Kenmore has knobs instead of buttons for the burners, though I'm sure I'd adjust to the buttons if I had a different range. I also like the convection oven. Sometimes I wish I'd gotten the slide-in version to avoid the small gap with the countertop, but I think the free-standing was $1000 cheaper. I think the big question is reliability and how long it lasts...still too early for me to say.

So glad to come across this post. I am in nearly the same position. A 30" gas Kenmore Elite is supposed to show up next week and I am not excited! Nearly all my research on the Kenmore was positive and price wise it was good. I wanted a 30" gas burner, convection oven, slide in. Reading not so good reviews on the GE Cafe or any others such as KA or Electrolux (and and a significant up in price from the Kenmore) - sent me to the Kenmore. But honestly I don't trust the back control panel to last long & really don't like the look or need the features. I just want to turn the stove and burners on and off. We seriously considered the Bertazzoni but the oven was way too small (it is very pretty and basic functioning) and next thing we know are looking at Wolf for more than 3x the price of the Kenmore! It is amazing how you can mentally upgrade. We love to cook but spent the last 4 years with an ancient hotpoint that only had three functioning burners and was fine (my husband not so much :) I am glad to hear good things about the Cafe & others. Any more input on those 30" slide in "mid range" stoves - KA, Electrolux, GE - would be wonderful. And I am going to check out the NXR. Thanks.

The comments about ten-power settings got me musing on the subject and about Amy's initial question about logarithmic power controls. Here's where that lead me. Nobody really has logarithmic power controls, but there can be power settings spaced to sort of approximate a logarithmic curve -- a number of settings at the low end with only a couple of additional points needed to define the steep side of the curve for really high heat. In theory, that can be done with a ten-step power curve and some folks do find 10 power settings fine for what and how they cook. Others do not. Is anybody else here old enough to remember the GE stoves and cooktops from 50's and 60's with ten mechanical pushbuttons for heat settings? Those pushbuttons were literally "digital" controls, meaning that you punched them with one of your digits. GE sold a lot of them for a couple of decades, so some people found them adequate. Some did not. For the current digital electronic ten-step controls, others here besides loonlakecamp have reported satisfaction with a ten step set-up. Others, like me, would find them inconvenient for my cooking with, say, my pressure cookers. With only ten heat level steps, I would have to be constantly switching settings to maintain the correct pressure. Power setting "1" might be too low, setting "2" might be too high. Switch to 1 for a while until the pressure drops a little too low, switch to 2 for a while until it gets a little too high, then back to 1, etc., etc. With in-between settings, I avoid that annoyance. You don't use pressure cookers? Then maybe having in-between steps won't matter to you. This is just one example of how cooking styles can differ and how more settings can matter to one cook and not to another. Much fuss is sometimes made about the supposedly infinite adjustablity of gas burners. As a practical matter, though, we mostly try to get the burner to the same relatively few settings. Searing is pretty much searing, isn't it? If you deep fat fry, how often would you care if if the oil were at 352° instead of 350°? But maybe somebody is working with sugar syrups where, say, it might matter if a syrup is at 325° and not 360° and then maybe it matters if the induction burner only has ten settings. That said, the subject of induction power settings and controls can be more complicated than just the number of settings. The need for finding "in-between" steps for induction cooking can reflect two different aspects of ways that manufacturers design induction burner controls. One consideration is the power cycling that all induction burners use for settings of less than full power. A technical term for this is "pulse width modulation. or "PWM." It is the same kind of thing a microwave does for low heat levels---momentary pulses of power that average out at a particular heat level. With most PICs as well as some brands of induction cooktops and ranges, the PWM is pretty crude. I've seen this somewhere described as firing up the burner for a second or two of omigosh hot and then switching totally off for three or four seconds. While these pulses average out at a certain heat level the timing can be problematic for, say, the srambled eggs that Amy mentioned at the outset. Combine that kind of "low frequency" PWM with the crude power controls found on many PICs, and you could have a reason that Amy would find herself wanting steps in-between power level "1" and "2" for scambling eggs. Some full size induction ranges and cooktops work this way. I noticed a lot of pulsing at the low heat settings on the Maytag induction range I saw demoed several years ago when I was stove shopping. From past threads on PWM, I gather than Whirlpool's induction ranges and cooktops (which include Maytag and Kitchenaid brands) have used crude PWM. For searching out past threads here on this subject try a search strings like "induction + pulsing + gardenweb" and "induction + cycling + gardenweb." A few of the expensive PICs (Cooktek, Garland, Vollrath) and many full size ranges and cooktops use much higher frequency PWM. Instead switching on and off for a second or more at time, the power switches on and off many times per second. The higher frequency of switching yields much finer power control that more closely approximates a steady heat level. The other design aspect that can lead to wanting "in-between" settings is in how the engineers program the electronic controllers to space the power settings on the appliance you are using --- that's the kind of logarithmic curve I thnk Amy may been thinking about when she posed her question in the original post. . For manufacturers, the least costly controls use simple linear spacing. Setting "1" would use the PWM to average 10% power, setting "2" would be 20%, etc. Even with a high quality PWM, though, 9 or 10 linear settings may be too crude, A thing most induction users discover pretty quickly is that they do most of their cooking in the low to medium range settings. The highest setting can be used for boiling. One or two medium high settings takes care of high heat applications like searing. There seem to be three strategies for induction manufacturers to address the crudeness. One is to add half-steps between the numbered power settings. The other is to program the stove's controllers to put more steps in the low to medium range and fewer in the high ranges. The third strategey combines the first two. Without using the particular induction stove or cooktop, it can be hard to find out whether the particular unit was designed to use one or the other or some combination of them. In my own somewhat limited experience, it seems that the GE induction appliances and Electrolux's Frigidaire/Kenmore ranges seemed to use a modified-half step approach with some concentration of steps but also using half steps for finer control. The Electrolux-branded models use a slightly different approach with quarter-steps at the lower power ends and fewer steps at the high end. Miele cooktops seem to use a similar kind of mix with the option of switching on more steps. I'm not sure how BSH (which includes Bosch) handles this except that their induction appliances manuals show that half-steps are available. The Samsung freeestanding induction ranges seemed to follow the GE model (19 half steps). The reports about Samsung's ten-step "Chef Collection" model seem to conflict, some seeming to say that stepping is linear, some hinting that the settings may be skewed to the lower end. There is a yet another strategy which is the near infinite stepping of of potentiometer-like controls. These control systems seem to be very expensive so, AFAIK, they are used only for the commercial Garland/Manitowiac PICS and maybe the new Miele induction range have this. I say "maybe" for the Miele because there is nothing about it in the product literature and the display shows only whole-number settings, but a couple of posters here -- livinginseattle is the name I recall -- have reported finding that the knobs can be turned to provide fine gradations of "in-between" settings. Some folks would find that ideal. Then the question becomes: how much are you willing to spend for the "ideal" (and are there other design compromises that have to accept in order to get that ideal function for the burners?)

First I will never willingly go back to gas. Induction is so much cleaner in that it doesn't let gas fumes into the air. Induction is so much more precise. I know if I choose level 6, I'm getting a medium heat. If I choose, 1-2 I'm getting a simmer. And if I have to go from a boil to a simmer such as when cooking rice, I just turn down the hob and it's immediately the correct temperature since the surface of the cooktop doesn't heat up. And speaking of rice, my Bosch 800 induction cooktop has individual timers for each hob. So when it says simmer the rice for 20 minutes, all I have to do is set the hob for 20 minutes and the hob turns off after 20 minutes. Great for rice, pasta, oatmeal and hardboiled eggs. And the best part? If I get grease or food stuff on the cooktop? It doesn't bake on. All I need to use is a paper towel and Windex and it's cleaned up. Now having said that, why don't you post your floor plan in the kitchen forum and maybe the brilliant heads there can figure out a better place for you to put the stove.