I have purchased the GE Profile induction cooktop, but it has not been installed yet so I can't tell you how well it works but I know Consumer Reports liked it. I was choosing between it and the Bosch (wanted to buy from my local dealer rather than some big conglomerate) and got such a terrific deal on the GE that I went with it. (I bought my appliances in November when GE was having a really good rebate program, but the appliances are not to be delivered until the GC is ready to install.)

My experience is very different. 13 years ago, I put in two full ranges (4 burners on each one) in two different parts of my kitchen. Space was not a problem, and we entertained frequently with multiple cooks in the kitchen. I also have two dishwashers, so was able to make two work triangles. It has worked very well, although I can see your point about trying to cook while baking and the heat generated. The main point I wanted to make was that at the time, I bought an expensive ($1600) Kitchen Aid convection range. It has been nothing but a nightmare. I often cannot broil and cook on the cooktop at the same time--it shorts out the entire range. This happened within the first 6 months of owning it, and the repairman said that the model was really just for show and the circuitry wasn't sufficient to handle heavy cooking! Since then, the electronic control pads don't register, so if I want the oven to be at 350, I have to press in 349 because the 5 and the 0 don't work! The convection never worked properly. Horrible waste of money. I can't wait to get something else, and I'll never get another Kitchen Aid.

AFAIK, the Electrolux slide-in induction range is the only one that claims to have a second oven. The lower oven looks like the warming drawer on other induction ranges but, IIRC, is supposed to get up to 450F. It runs off a 120v circuit and is basically the same kind of thing as a countertop oven. CHeck out the Elux threads for opinions on how well it does or does not work. For double pizzas in a single oven, I suggest using convection and using well-preheated baking stones or pizza baking steels, one placed in the upper quarter and one in the bottom quarter of the oven.. If you haven't heard about steel plates for baking pizzas, check out the ModernistCuisine book or web site. There also has been some discussion of the baking steels in the forums/blogs at ModernistCuisine.com and at chowhound.com. This post was edited by JWVideo on Thu, Jul 11, 13 at 13:25

I would agree with 'weissman' that for DW and a fridge, KA is probably as good as you can get. In those areas, Whirlpool Corp. (under any of their brand names) seems to excel. The cooking appliances though, may be another question. Jenn-Air (Whirlpool Corp.) is pushing so hard to move their ranges that they're giving away the DW. Tempting as that is, I'm not convinced that I want to take a chance on one. I can just see the electronics on the front failing or frying in another year or two. As far as double oven ranges, a single guy I know purchased a Kenmore Elite (prob mfg. by LG) 30" double oven range and liked it a lot. Said he used the smaller top oven almost exclusively. I haven't found many other friends who have gone that route, though. And, from my observation, a 30" range just doesn't have the necessary surface area to adequately handle 5 burners. A nice idea, but it seems you'll need to use rather small pots and pans to avoid them all bumping each other. Good luck with your decision.