We have the GE 30" Profile, with the ss frame. Purchased in summer 2008. At the time, the specs were exactly the same between the profile and the monogram, and the profile was a few hundred less (via the induction site). We did think the stainless/mirrored monogram looked really cool, but the black controls on it were funny looking, so decided to stick to all black. Got the framed version because we were worried about cracking an exposed glass corner without it. Performance is excellent. The large burder is quite large and very powerful. Overall, great control, great power and a good price. Cleaning up is easy and no noticeable scratches or other issues after 9 months. Only small quibbles--it does hum (not enough to bother us, but usually it is noticeable), more so with some cookware than others. Wish the larger burner were centered so as to provide better capture of smoke when stir-frying (we have it in a peninsula). Clearance requirements underneath are high--meant we used pullout shelves instead of more efficient drawers under it. On balance, happy and would recommend.

Thanks for the response. I understand that you have to have 4" clearance between the two but where the clearance is measured from is what we are unsure of. I don't have the oven yet, so if it's square that question won't matter it will be the same. I'm trying to measure the front of the cabinet where we can't seem to get 4" with a standard cabinet. He is telling me we have a 4" toekick + a 3/4" base + a 28" cutout from the ground up which does not leave 4" to the top of the countertop. He is thinking once installed we would have 4" in between them inside the cabinet if we only have 3 1/4" on the face of the cabinet. I'm thinking the only option is to lower the cabinet base to level with the toekick instead of on top of it. That will give us an extra 3/4 that we need. But that means no overhang on that cabinet. He isn't sure how that will look and wanted me to try and find a picture. If you can, could you see if your oven is sitting on top of the cabinet base that is level with the bottom of all the other cabinets or is sitting lower then the other cabinet bases? Thank you.

I am more interested in heating coffee water for my wife in the morning. We just switched to gas for the control, but I was surprised how much slower gas (propane in our case) is. with electric, I barely had time to stagger around and find the Milita bottom or a cup, coffee, filter top holder, filter, coffee and equal; then grind the coffee and load it before the water was whistling up a storm. With the new kitchenaid gas cooktop, I can also give the dogs a bisquit, unload the dishwasher, and feed the dogs before I get a gentle whistle, that at least I can turn down immediately. I had never heard of duel fuel tops but it sounds great.

"I am taking the liberty of emailing you since I can't find much info on this BS cooktop. I am seriously considering it but don't know how it holds up and how it 'looks' after a ferw years. Would you kindly tell me how you like it now and if you would buy it again? Any repairs? How easy is it to clean daily and when you have a 'spill over' (soooo worried about this)? How is the Stainless Steel holding up (scratched, stained, hard to clean)? Do you like the knobs? Anything you hate / love about it? ANY input would be SO appreciated! Thanks so much! Vivi" Received an insite message from Vivi88, but I can't reply with email because the sender didn't let GW reveal the address. Have to come back to this topic and update in hope the vivi88 will see. - I like my Bluestar in general. I stir fry with wok ALL the time. BS has high BTU but it's still weaker than a real stir fry cooking would need I'm afraid to say. But this is as far as I can get for Chinese style cooking. - Spill over is a headache. I had to take the burner apart to clean underneath. The good news is it's easy to take part and put together. It's really simple. - Tiny oil drops splatters all over even with high raised wok. We put down foils in between burners to make clean easier. You'll definitely need a very powerful vent. We got Zephyr (the most powerful model). Then the vent itself needs serious cleaning. - Stainless steel holds well. Knob, is very essential. It is made of metal and you'll understand it needs to be that way when you use the range. The burner gets very hot while cooking. If the knob is made any cheap material it'd melt long time ago. They are easy to clean - just take them off and clean then put back. - I don't like the grate on top of the burner. Again it doesn't allow wok's bottom to sit firmly on. The grate is built with flat bottom pans in mind. Hope it helps.