Just an FYI for those buying induction for the first time: you may need new cookware. I’ve only ever had induction once and everything took FOREVER to cook/boil when we first started using it. It was so frustrating I did a bunch of research and learned that induction only works well if your cookware has a perfectly flat bottom so the full pan bottom is in contact with the burner. Went to bed bath and beyond and started taking pans out of all the boxes and placing them on the floor to see if they fully made contact. It was surprising how few did! Finally bought the flattest bottomed pans I could find. Problem solved after that. Note this was in 2009-2010 so maybe newer models have resolved this issue. But I have no interested in trying again - gas for me all the way. Hated cleaning it (thought it would so easy but mine wasn’t) and even though I figured out the pan issue I always felt it wasn’t as good as gas.

The shattering is an on-going problem not limited to one brand and also for wall ovens. The majority of the manufacturer's are purchasing the glass from the same source and from what I've read that it is the glass itself is the cause and not the ovens themselves. Some have said that the glass mfg has taken to cheapening the glass for cost and it doesn't react positively to the high heat. I don't know why your older oven glass shattered as I have not read that happening to older models. Seems like it has been happening more to models that are 10 yrs (or so) to current. I have not read where it has been an issue for GE. I had a Decor wall oven out of warranty that the inside glass panel shattered due to me putting cold water on the hot glass. My partner is pretty handy and he was able to order a new glass panel and install it himself . It basically was removing screws in the door so it saved Service Call cost. I don't know if you saw this older thread but it is current as the subject still is... https://www.houzz.com/discussions/3772064/bosch-oven-door-glass-shattered-during-self-clean#26064901

@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔.

Be sure to read the instruction manual for the Samsung range. Note that there are limits on differences between the temperatures of the two ovens as shown on page 35 (which may be entirely acceptable). The Frigidaire induction ranges are bargains though at $1800 for the slide-in and $1200 for the freestanding -- if you don't mind not having knobs to control the elements.