"Considering that the installation guide states that the induction cooktop glass will NOT sit on the granite countertop (the weight is supported by 4 brackets below that is drilled to the cabinetry/granite)" No, the installation guide you referenced does NOT say that. The weight of the cooktop DOES rest on the countertop. The four brackets are just there to hold the unit in place and not mover around. "To mount the 4 brackets (shown in the installation guide), it seems that I would have to drill and tap the brackets into the granite " No. These brackets clamp the unit to the countertop. The long screw pushes against the bottom of the granite. It does not need to penetrate. "What is the purpose (of the granite in the front) and again I would ask is it necessary or is it purely for looks/aesthetic reasons? Weight is being supported, again. Will it look crappy if there isn't granite in the front?" You didn't say what is going underneath. My first thought was that you were literally leaving a big hole. I'm guessing now that you are going to install a cabinet of some sort. Without that 2"-3" of granite counter in the front, the top of the cabinet will be exposed, as well as the front of the induction unit where the vents are. Also that front edge of glass would be unsupported and prone to breakage. I think anyone who does this gets new countertops for that section.

I can only speak to the Bosch which I've had for about 8 months. I'm happy with the oven, in particular the adjustability down to 100 deg. Yes I'm fairly well-versed in food safety, but sometimes you just need a big warming drawer. The 10-pass broiler is hot and even. The cooling fan does run a lot, but I don't find it offending in either noise or heat output. Less enthused with the cooktop. While the wattage specs on the highest burner are good, you need cookware with approx 11.5" base to utilize it. Your standard 8qt tall stock pot only takes two rings and is therefore dreadfully slow to boil on any burner. On the other end of the spectrum the low is higher than I'm used to. The Schott Ceran is significantly more sensitive than my previous Frigidaire. I had chips within weeks of using it, more now, the silver pattern seems to clean off, and in general I find it poor quality. The paint on the knobs peeled off at first cleaning; fortunately Bosch was aware of the problem and sent me a new set which has help up thus far. Overall, there's a lot to like about the oven but enough to dislike about the cooktop to where I wouldn't recommend it. My #1 takeaway would be to look for a power burner that matches the diameter of your most used cookware, in my case a 12" skillet and 8qt tall stock pot.

Thank you all for your ideas. I tried to talk DD into induction b/c that is what I have and love. She wants to stick to the electric smoothtop b/c it will be less expensive and she thinks induction is still a niche market. When I chose induction it was for a variety of reasons---DH and I want to age in place and I think the induction has features that make it safer for older folks, the responsiveness of the burners, and the ease of cleanup. The ease of cleanup may be my favorite feature now. DH actually for the first time in over 30 years of marriage will clean up the cooktop without being poked with a sharp stick. Same for DS when he visits. DD likes the induction features but as she doesn't cook much she is fine with electric. Also, it's funny to watch DS and his techie friends play with the induction and think it is just the coolest gadget. DD and friends are sort of "meh" about it. Thus, DD thinks when resale time comes around for her that the extra money spent on induction won't be worth it. What does appeal to her about a slide in is the point xand83 makes about how pots and pans sit on rear burners. She hates how that happens on her current range and thinks that if she had small children she would want to use the rear burners more often but be limited spacewise. She is now thinking that if she pays more for the slide in that would be worth it. Buehl, thanks for the endorsement on the GE Profile. That's is the brand that DD thinks has most of the features she thinks are important. Do you have any trouble keeping the cooktop clean? My only experience with the black glass smoothtop was in a rental we were in for over a year due to the 2005 hurricane season wipeout of our house. I can't remember the brand---maybe a Whirlpool or a Maytag---but I struggled with that thing. Although it was basically brand new it never looked good to me and I'm not OCD but fairly careful about spills and cleaning regularly. Are all smoothtops created equal in cleanability?

Debbi was referring to having a smooth-top electric cooktop, not coils. I also have a smooth-top electric cooktop (not induction). I love it. I will never go back to coils. This is my second one. We put our first one in a rental we rehabbed so I could get a new one for myself. I would put a smooth-top electric (not induction) cooktop in a rental but not an induction one unless that rental was very high-end in a high-end area. ETA: If I had been around here on GW longer and understood the benefits of induction, I would probably have gotten induction. Although I love m smooth-top electric cooktop, I definitely see the advantages of induction. Oh, well....since appliances don't seem to last forever anymore, I'll probably need to replace a range in a rental someday and then they can get my current smooth-top electric and I'll get an induction then. :)