Sherean; I've had the GE Induction Range for about 6 weeks. Switched over from a Sears Smooth top range, with which I despised greatly. I grew up cooking with gas. I LOVE LOVE LOVE (did I mention I love this range?) this range. I will be redoing my kitchen this summer, we bought this range early b/c Sears had a fabulous sale in October (I got it for $2159). I also decided against wall ovens as I have a convection micro: that and the range provide plenty of oven space. I love the responsiveness of the burners (the middle warming hob is radiant, not induction, btw -- not a problem). The Convection oven is large, has worked wonderfully. The warming drawer was fabulous at Christmas -- we had many people over 5 hours and it really worked well at staging the biscuits and meat. The rangetop is a joy and soooo easy to clean, compared to that #$^%%$# smoothtop that is sitting in my garage. My only complaint thus far is that fingertips show easily on the control panel - but disappear easily with a microfibre cloth. Oh, and the timer has a weenie beep, compared to the ^%$^&^%$%% old smoothtop. I bought a Circulon Infinite set and a Henckels International Classic Clad. I have been very pleased with both sets. One word of warning, it took 3 delivery dates to get the range, it was delievered 6 weeks after I bought it. Plan accordingly. Here's a link where I have 2 posts discussing more about the range. Good luck and Bon Appetit. Rita Here is a link that might be useful: more comments on GE Induction

>>>"My name is Marcia btw not that it matters but with the line is the only way it would take it."And here I thought you were "Marc" from Iowa (IA). :>) Another thought on something thing that affect overbrowning, which is oven cycling. When temp drops below a certain point, the baking burner heats up until the temperature overshoots the set point. Then it shuts off until the temp falls low enough, at which point it comes back on again. On my late former stove, a GE Profile dual fuel, the swings were much wider during preheat. That is, the overshoot on the way up to a full preheat was much higher than after full preheating. On the way to a full preheat, the oven thermometers showed me that that the overshoot might be as much as 30F to 50F above and below the set point while the oven was preheating. However, after thirty or so minutes of preheating, the swing really settled down to around 20F or 30F (so, varying around 350F by going down to 340F or 335F and going up to about 360F). For at least the last decade, stoves have been well insulated so that many ovens hold heat pretty well once they have been fully preheated. On the subject of convection, here's a reason to consider trying out convection baking and roasting with your induction rnage. On my late GE Profile range, the temp settings tended to be very stable in a fully preheated oven when running convection. Assuming I had a relatively clean oven, of course. The third oven heating element (the one the rings the fan) helps maintain a set temp which the air flow distributes around the cavity. So, with the oven set to, say, 350F, and convection running, the oven thermometers showed me that a cookie sheet on the middle rack would stay within a few degrees of 350F. On my former GE Profile, I also found that preheating with convection bake took longer than preheating on standard bake, but the temperature was more stable when the pre-heat signal went off. So, you also might try that and see if makes any difference. This post was edited by JWVideo on Wed, Jun 19, 13 at 15:01

Hi, You are right about installing a vent to the outside. The problem is that the wall where the range goes, is in the middle. In other words, the other side of the wall is the living room. Also, the wall doesn't connect to the outside. Plus, if we go up, its a cathedral ceiling, so it goes way up, and to top it off, over the cabinet that we have to modify, there's a ledge, (that looks like a decorative ledge) but its actually housing the air conditioners registers or ducts. From the top of that ledge, it still goes up about 4 or 5 ft. to the ceiling. The plumber that came to disconnect the GE gas range, told me that if I wanted to vent it outside, we would have to go through the wall of the back of the range and take it up on the side of the living room (which would be a construction job). That side (the living room) also has a cathedral ceiling. I'm sure it can be done, only thing is I think it would be a construction job, unfortuantely.

First of all, many thanks to 1cubed, writersblock, JWVideo, zacman44 for such quick responses! I've Google searched my way into this forum many times, but never needed to comment or ask questions until now. I do have to say though that the content has always been top notch, and everyone is very helpful! Hopefully I can give back some time! The general feedback here though definitely calms the nerves! In reponse to JWVideo; I actually came across a few reviews specifically for the GE Slide-In Induction Range PHS925STSS, but didn't see any video demos of the issue which is why I asked here, given that there were actual owners who had been living with it commenting on it. Zacman44 comments that flat bottom pans made a difference. Thinking about it, that makes total sense. We'll be getting a new cookset, so I'll make sure to keep an eye out for that. We're in Seattle, and the appliance company (Albert Lee Appliance) has been helpful in the past, so I'll see if they can get it set up to test before we drop the cash for it. I've seen a few other live demos of induction ranges and they look amazing, which is why we are excited to try it out. Again, many thanks for all the helpful comments and seriously quick replies!! I'll post any updates I have when we make the purchase and install one. Thanks!