"Cookware" generally means pots and pans, but you're in the right place with your question about "cooktops". If you don't get enough responses, feel free to post again with a title more descriptive of your specific question.

There aren't a lot of quality complaints about mid-range induction cooktops, so either of the units you mentioned should be fine.

Points of comparison include:

• Size and power of elements (keep in mind that the pots sizes listed are for ideal usage, but you can go a bit bigger and still have it work)
• Power levels (to be nice to cook on it should have either a minimum of 17 numbered levels (1-9 with half steps) or graduated steps with smaller increments in the lower levels. Too few or unmodulated levels makes for having to fiddle with the power constantly when the one you need is in between the levels you can set.
• Timers. Some people wouldn't be without countdown timers on each element. That means you can set a timer to turn each off when done. Convenient for making rice, for instance. And for if you have to walk away.
• Touch/button/slide vs. knobs. Most units have touch controls because they're sealed into the system rather than moving parts. Some have to be tapped. Some you have to slide your finger. Some you have to select the element first. Some you have a different controller for each one. Some display only the level of the one that's selected. Some display them all. Touch controls can be an issue for fingers that are small, cold, arthritic, etc. Make sure they're comfortable for you.

Your best bet is to read through the manuals (available as PDFs on the makers' websites) and get a thorough understanding of how they work, then go see them in person. If possible, find showrooms where they're installed and working.

I switched to an induction range in my recent renovation, choosing the LG slide in. Why? I looked for a model with knobs (my hands are often wet and messy when cooking), and one with appropriately sized element spots. I cook often, but cook usually for 1, so I use a lot of smaller pots and didn't want too many large elements. On an induction stove, you can't use an element that is too large. I do wish I had timers for the elements, but it's unlikely that any one range will offer you everything you want (including being within your budget).

I totally disagree with the above statement that you want or will benefit from a lot of levels in the power adjustment. As I said I cook a lot, and I'm very happy with the 10 levels on my range; I've never gone "this is frustrating, I need something in between!!" for anything I've cooked. Maybe if you're looking at molecular cooking techniques or making a lot of subtly nuanced desserts, but it's really not that big a deal. If I could start a souffle and make the filling for a cream pie on my old coil stove, I can tell you that I think the hype of having 20-ish levels is much ado about nothing.

I can cook on anything. I've cooked on too few induction power levels--just ordinary daily cookery--and had the exact problem I described with having to constantly move the temperature up and down to frame the missing setting I would have wanted. I cook now and then on a relative's coil stove. It cooks just fine. What it lacks are the low lows and high highs of quality induction. So if one wants low on coil, one must use a double boiler. For a good sear, in my experience, one uses the highest number, and there's no going up from there. Boiling takes a long time. Induction, with a good number of power selections, is more comparable in fine control to gas. The LG may have the graduated power levels that I mentioned above as a good option if there aren't more levels, but I don't know.

Toronto's point of view is worthwhile, and I'm glad to see it, but it should not shout down other viewpoints.

Thank you all for your comments. They have definitely given me a lot to think about.

Aside from the many cooking benefits of induction, they are MUCH easier to clean that traditional glass top stoves. A quick swipe with windex is all that mine normally needs now, no scrubbing. I have the Samsung chef collection and really like it so far,

Speaking of easy cleaning, you can also cook on paper towels or a thin silicone pad, which can catch drips from slowing simmering tomato sauce or chili.

Is there a big diff between the Bosch 800 series and Bosch Flex in terms of power settings. I don't really use griddle pans and dont need flexible space.

Is there a big diff between the Bosch 800 series and Bosch Flex in terms of power settings. I don't really use griddle pans and dont need flexible space.

None at all.

I will say what I like about the flex is that I don't have to worry about what size pan I have, i can just throw it on the flex zone and it works.

I'm with strob06. Put any size pan on the flex zone and it just works. I know it sounds lazy, and probably is, but it makes my life just a bit easier.

The flex zone also gives you two areas on the cooktop to put a large pan (the regular large pan hob & the flex zone). So, if you need to do two big pans at once, you can.

Neither of those may be important to you or the way you cook, but I've been pleasantly surprised by having the flex zone. I had thought about saving money by getting an 800 series induction range rather than the benchmark with the flex zone, but now I'm really glad that I spent the extra money.