Thanks, that's a very good point ... after just checking the installation manual it turns out that it also applies to the cooktop if it's top-mounted. I also just stumbled across another thread that indirectly addresses my question ... it appears that one potential worry is the skill of the stone fabricator, and another is crumbs getting in the crevice. Here is a link that might be useful: Miele Induction Cooktop: Set Flush or Drop In

Miele is very specific about their installation needs and those must be followed to the letter. Be SURE to go to the model number of the appliances you are getting, download those specification sheets, make copies and hand them to the contractor, cabinet people, plumber and electrician. They need them and I never depend on them getting the right ones. My kitchen is 12 now and I started with a different brand. Had to replace over time -- first the oven, then the fridge. Went with Miele. The Miele dw is 12 and has never had a repair. It looks like new and functions wonderfully. I'm completely devoted to my Miele oven though it's the older pre-steam model. I will say, it requires a learning curve to use it. When I bought it I made up my mind I would and it's paid off.

Yes, I have first hand experience doing this for a couple different clients. My advice would be not to flush mount it. Couple of reasons for this: -To flush mount, your fabricator will have to route the counter-top to the exact size of the Miele cooktop frame. For some fabricators, this is outside their abilities and can result in a rough cut and force you to buy another slab of quartz. -For the fabricators that can do this, depending upon his skill level, this will leave a 1/16-1/8" gap around all sides, perfect place for food and grease to get caught in, and getting it cleaned becomes very difficult indeed. -Another downside is that down the road, when Miele discontinues that cooktop (and this is inevitable), while they will certainly offer another cooktop of the same size, the actual frame and housing is highly unlikely to line up with your already routed counter-top, leading to difficult and expensive options should the cooktop need replacing. For these reasons, I find the risk of headaches far outweighs the aesthetic reward. The good news is that Miele's cooktops have some of the slimmest profiles on the market, such that even when installed normally, they look quite sleek indeed. Hope that helps, Anthony Appliance Buyer's Guide

Haley - I see you have found my comparison between the two in an older thread. Both are excellent units, but both have different hob layouts and user interfaces. I have now had the Wolf for almost 3 years and still love it - have not yet seen a cooktop I would trade for in the US. I would suggest you go to a showroom where they have these live and see how you like the controls and burner layout. That made my decision very easy. Take some of you pans with you. I found this review on AJ Madison’s website - it may be helpful to you: “so many induction cook top reviews are more about the induction method which is great and less about the actual cook top and I hope my 3 years experience with one brand will help you discern some things to look for. I installed a Bosch 30' induction for a few years ago, now moved to a 36" I decided to go with the Wolf 36" 'Transitional" instead of the Bosch Benchmark and here is why -- 1) burner placement and flexibility. wolf's large burner is on the right, this to me is very handy as the big pan needs most attention I don't want to reach over another pot to get to the 12" skillet or have my elbow over a open pot while I stir fry. If you are left handed - maybe not so good 2) Wolf's other 4 burners can be bridged in any format including all 4 together, giving you a huge cooking area. Bosch and most others divide the other burners into left and right zones. 3) Wolf's individual controls for each burner vs Bosch select the burner first then the heat setting - even after years I sometimes forget to do this Or if two of you are sharing duties you forget the other person changed the control to their burner and we end up boiling over the rice or turning a stir fry to simmer. 4) Wolf's stainless trim is beveled from the glass to the trim which is also beveled and sealed with a tiny gasket on all 4 sides. This is what sold me!! Virtually every other cook top has a raised edge for the stainless. If you boil over it goes under the edge. If you wipe up grease and rice it can go under the edge. Thermador is worse at this - the metal 'frame' around the cook top also surrounds the controls. The Bosch is slightly better in that they leave the sides open so you can wipe to the side. If you are thinking you don't want a frame and prefer that clean look (I did when I bought my 30") you will find yourself occasionally picking particles from between the cook top and the counter. And to be really picky - the Bosch stainless trim does not match their hood fan stainless - if that matters to you 5) it is hard to see the burner outlines on the Bosch (same as on the Wolf model that is sold without the stainless frame - the 'Contemporary'). With the Bosch I find myself lifting the pot to double check that it is centered. The final benefit is the price of the Wolf - I was surprised it was less than the Bosch. The list price is on their site. Two Bosch benefits 1) timers for each burner -- Wolf just has a kitchen timer not tied to the burners. 2) Bosch requires a 40 AMP circuit which most homes already have if you have an electric cook top. Wolf and many other brands call for a 50 AMP. Get advice from your dealer/installer on this topic. Don't get me wrong - my Bosch has been great never gave me any problems, boils water in a flash." Enjoy!