I'm kind of surprised at the direction of this thread. I didn't open it before because I don't know anything much about the induction ranges, then thought I should learn about them. Joshct, I agree with the advice to get a countertop model and try using it awhile. Realize that it's not going to have the speed and power of a built in, but it will have the responsiveness. Get used to it and learn what you do and don't like about cooking on induction so that you can make the right choice of range when the time comes. And maybe by then there will be a model of range, or cooktop/oven combo, that suits you. Maybe I missed it reading through, but I don't think anyone has completely addressed the noise issue. There are two kinds of noise with induction: the fan, which I think is for keeping the electronics cool, and pots whining. The pots whining is really a well known thing, and most manufacturers will mention it in their manuals. It's caused by the different layers in clad pans having fits. Cast iron is a great, even conductor, and solid cast iron doesn't whine. Neither does my enamelled steel tea kettle. I haven't seen any solid, cast stainless steel pans, however. There are solid stainless with aluminum or copper bottoms (Farber and Revere) to make for even conduction, which don't work on induction. All the rest seem to be clad with aluminum and/or copper. I don't know enough about the physics to explain it properly, but basically, the inductors excite the electrons in the steel (which is iron), but not in the other materials. So where there are heating, excited layers of steel embracing the copper, it whines. It's very high pitched. Some people, especially if they're older, had too much rock and roll or earphones, or worked in a load environment, can't hear it at all. Some people with particularly acute hearing or sensitivity are driven nuts by it. A lot of people hear it, but can ignore it. Gnarls, for you and your husband, I think the only thing is to use cast iron or enamelled steel, or get gas.

Like you, I purchased a spec home that had an OK kitchen, but wasn't set up as I would have planned it. A short-term PO had installed a pro dual fuel range which, though a major selling point when we bought, ended up being a lemon. We also have an OTR that we want to replace w/ a proper venting hood. Our issue (in addition to costs) in tackling even a minor remodel was time, as I was caring for my Mom who was very ill. I posted here last year as to what to do & was advised to hold off until I could invest in what I wanted long term & try going with a Breville & induction burner. So glad I waited. That Breville has been a gem. Between that, the micro, my electric pressure cooker & the grill in summer, I' ve managed very well. Thr Breville will stay and be part of my remodel. The other star is my little induction burner (mine is a Max Burton/under $100) which has sold me on induction. And I was a die-hard gas cooktop person. Sounds like you'll be hosting those large gatherings well into the future and that yours is a hard-working kitchen. I agree with others who advise taking temporary measures till you can do what you really want.

This is the kitchen that has been in my brain for at least 10 years, and here you have gone and done it perfectly!!! I'm going to Pinterest the bejebbers out of it as inspiration photos for the coming renovations (as soon as I finish all these pesty bathrooms!). Seriously, I have wanted a 4 oven Aga plus a module for ages. I already have the full 601 fridge & freezer (so a little bigger than your Subzero.) And I plan to put a big barrel hood over it all. And you have a big island with not huge aisles! And you have soapstone! I really think we're channeling the same frequencies. I'm totally in love with your butler's pantry! We didn't inherit one, but I may use the cabinet sliding door idea for the walk-thru pantry I'm planning. It solves my problem of a tight space and not really wanting all open shelves! Ok, I'm off to study this kitchen more deeply! Truly, I know this reveal is several years past now, but wow just the same! Great job! Always ;-) Hunzi

I'm responding to venmar's question: While all of the above comments are true, I do have to wonder why some of the GE and Kenmore branded version induction cooktops from the early 1980's are still functioning while our modern equivalents are so fragile and short lived. Well, actually, there will be some current induction ranges that will last just as long as some of the first gen models you mentioned. Note that I said "some." Seems to me that in any given electronics product line, some units will chug on for a long time and some will not. One of my aunts still has a functioning early Kenmore induction range. (FWIW, it was my intro to induction cooking appliances three decades and something ago.) So, the last time I needed a new stove, I looked into maybe getting a "pre-owned" Kenmore induction range from the 80's. A bit of research showed that every story of longevity like my aunt's was swamped by many tales of woe, of gnashing of teeth, of unrepairability, etc. etc. My take away is this: it is really hard to say if all of our "modern equivalents" really are significantly more fragile and shorter-lived than the older induction models. Or older stoves generally. As plllog says of fridges, nobody really expected a Kenmore to last for decades, even the older models that didn't have any electronics, but some of them did. That some antique appliances are still around and working doesn't necessarily make them better than the current models. That being said, I certainly see the appeal of Venmar's vintage back-up coil burner range for simple reliability and durability. It is not just induction, either; it is pretty much all major brand appliances which run off circuit boards. But there will be tradeoffs. The extent of those trade-offs may or may not be worthwhile to any given one of us. As appealing as the simplicity and reliablity factors can make a vintage range seem, there are still some major trade-offs in day to day cooking such as waste heat, slow responsiveness, uneven ovens, etc. Seems to me that this is pretty much applicable to all appliances. Fr'instance, even with all my neo-luddite tendencies, there is no way I would trade my current Kitchenaid/Whilrpool FD fridge for the 1954 Westinghouse chill chest I had in graduate school 40 years ago. The problem as I see it is the uncertainty. There is no way to know if your unit is going to last a long time or fail early. That is why I find myself nodding in agreement every time Kas says "I now consider these cooktops to be effectively leased . . ." Regarding Kas' s comments about GE maybe building those old induction ranges better, my recollection is that those early GE and Kenmore induction ranges were actually rebadged units built by Sanyo in Japan.