adh673 - I went from gas to induction in a heart-beat! My house dates from 1913. The previous update to the kitchen was done in 1983 (not by me) to a white formica kitchen, which was extremely well designed and very hard to improve on :) Anyway, I really wanted induction for several reasons: I had cooked on gas for 20+ years, and never felt comfortable with the open flames. I worried about pot holders catching fire since I had to hold the pot handles with the pot holder to stir things (as mentioned by others, with gas, pot sides and handles get very hot). I really liked the idea of not heating up the kitchen while cooking. The smooth top also functions as added counter space. And the clean up couldn't be easier. As someone else said higher up in the thread, you can put a silicone mat under pots. You can also spread paper towels to catch oil splatters and just throw them away after cooking, with no risk of fire! The only thing my DD misses is toasting marshmallows over the gas flame :) I've now used my Kenmore induction range since August, and really love it (and my new kitchen, too). I have the Kenmore range, a Frigidaire refrigerator, an Electrolux DW, and GE Profile MW. All are SS/black, so blend in (an added bonus, which I didn't realize when I bought these appliances, is that with the exception of the GE, all are made by Electrolux). My brother gave me a new set of induction-capable pots (from Costco) for a recent big birthday, and I've bought a few more from Home Goods at reasonable prices. I love the speed things heat up at, as well as the really really low simmer for such things as melting chocolate. Here's a photo:

>>>" have read pretty much everything I can find on this forum about this issue, including a very detailed post from JWVideo (thank you for all the incredible information you share!) from last December full of BTU's and conversions and I still don't feel like I have a clue. I did see the link someone posted to the michaelbluejay.com website with the calculator, which sort of helps, but it's kind of comparing apples to oranges, since it asks you to plug in how much time you spend running your hobs and at what power, but I assume that even if I cook all the same things, I'll run induction for less time than gas because of the increased speed. "Mea culpa. I not only recited the formulas for comparing btu-hr to kWh, but I also sent you to Michael Blue Jay a/k/a "Mr. Electricity." So, first off, don't worry about the btu/kWh stuff when trying to figure operating costs and efficiency. That's really more about horsepower than mileage. Think of induction as a higher mileage car. Doesn't get you there any faster but it costs you less to make the trip. (Okay, induction can get you there faster when you want to bring water to a boil. Otherwise induction is basically just higher mileage.) For using the Blue Jay calculator, he says to calculate induction costs by first using the electrical rates and then knocking 30% off the calculated cost. (There's a note about induction part way down his page that explains this and raves about induction.) I'm also one of the people who has said the operating cost differences are negligible. I do a lot of cooking, both on the stovetop and in the oven. I do home canning. I make cured meats and sausages. I bake bread every few days. I have people over to dinner once a week. I make stuff for events. I live in an area where we produce natural gas and our electricity is 11.5 cents/kWh. What did I find? An induction stove might cost me $10 to $15 more to operate per year than a gas stove. That's what I call negligible. Obviously, this can vary greatly because utility rates vary. My rancher friends get their electricity from a rural co-op that has been socked by deregulation and the rates have been around 35 to 45 cents per kWh. No induction for them. Nor electric water heaters nor electric clothes dryers. Have we cleared up some things for you now? Here is a link that might be useful: Mr. Electricty Calculator for Costing gas vs electric This post was edited by JWVideo on Tue, Apr 30, 13 at 13:38

Sorry, just took a look at this thread again and noticed your question...by the time I got to Miele, I had decided on induction, so I didn't give the Miele an actual test drive. I did give it a pretty thorough inspection at the Miele place, though, and thought it was a very sexy range -- and the performance seemed very similar to the Wolf dual fuel. I say that b/c the Miele also has the stacked burners, which I really liked, but the BTUs are higher than Wolf (which top out at around 16k, I believe -- Miele was closer to 20k or so -- I can't quite remember). The Miele ovens on the 48" range were very nice -- the smaller one is a speed oven, and the bigger one is a regular convection. The speed oven wasn't a big plus for me personally, since I really wanted a steam oven as a second oven, but there are people on this forum who love their speed ovens. One thing I really liked about the Miele oven, which Wolf doesn't have, is the burst of steam option, which is great for baking (you can program up to 3 bursts of steam for up to 6 min. each during cooking). I didn't care that much about the MasterChef options on Miele, but again, others love these. At any rate, the Miele seemed very similar to the Wolf, I liked the steam option on the oven better and liked the Miele burners better (also, if you're interested in a grill, theirs was excellent and seemed very similar to the Wolf, which I think is the best in the business). If I had stuck with a range, I would have been very tempted by the Miele.

HU-721006933We also had a 15 year old JennAir 30" wall oven that crapped out sporadically. I feel for you; it's a major problem. We had, like you, very few options and finally bought a 30" electric oven, but we really lucked out. My house is only 15 years old and the original wiring was sufficient for a 220v oven. For whatever reason the construction electrician ran an independent 3-12 wire to the oven; more than enough to supply power to the new oven. We did have to retro-fit the cabinet because the new oven was 6" shorter than the old gas oven. Once again we lucked out by having a talented carpenter friend that did the job. The open space under the new oven is going to eventually be a drawer (curtesy of same talented carpenter friend).