Thank you! That confirms what I assumed it was, I took and swapped elements just to be sure. Unfortunately we aren't that handy and it's a cook top, countertop mounted stove top and it's attached to the inside of the counter top with brackets that we have no idea how to even get to those. HA! You handymen/women have no idea how lucky you are.

Gooster, good theory, but it's fully induction capable. It's pure steel, and handles like any other thin steel pan I have, when I'm browning onions in the bottom. Very quick and very responsive. Also for boiling water. It's the mass of the contents when it's full of stock or spaghetti sauce that makes it slow to return to a boil. And that's what was faster in the bean pot. I'm trying to compare to the stock pot half full, since that would be about the same volume, but I may be underestimating how much was really in the stock pot when I remember bringing it to a boil half full. BTW, both pots are Le Creuset. Graniteware works fine on my induction, too. :) Jasdip, are there any stores or showrooms in your area that have "live" cooktops? Some do. If there is, you can make an appointment to come in and cook on the induction to see how it works (always a good thing to feed samples to the employees or bring them cookies). You don't have to make a commitment. Just say what you've told us: You have a portable and want to see how an installed cooktop compares before you start planning a change.

Hard to say without knowing a lot more. This could be a cheap service call on the order of $200. Or it would require replacing lots of hard-to-find specialty parts. I don't really know that brand. How old is the stove? How expensive would a replacement be? Some stoves are made to be easy to service (e.g. Bluestar), others not so much. If it's a $800 stove that is more than 10 years old, I'd say go save up for a replacement. Not worth the cost of a service call that worst-case could cost almost as much and that isn't going to fix any future problems that'll still come up. If it's a $4000 stove that is only a few years old, then I'd say call the service technician. They can probably fix it for much less than buying a new stove. Anything in between, and it's really a judgement call.

Is there a reason you are limiting yourself to brands sold here? Were i in the market for a 36” range, from the choices you list,i would probably focus on Berta. Without that constraint i would look at Bluestar. Having said that, induction is my go-to choice by a mile. Its powerful, responsive and a breeze to clean, just wipe with windex and you are done.