There was feedback on several earlier threads regarding the electrolux slide in. Most really liked the looks and the oven interior, but disliked the range top. Several had problems with the top scratching easily and the stainless part that divides the cooktop part with the controls being easily scratched. A few threads on another forum were also noting the same issues. A couple stated they would not buy it again. I have noted in sores that they are always smeary and scratched. I took my post to lowes and was requested not to place them on top of the range. Huh? Salesman told me he had just cleaned the top. I asked why I should not place my pans on the top of the range when that is what I would be doing several times a day if I bought one. His response....They are a b**ch to keep clean and they are supposed to attempt to keep all of the items clean. I have a 10 year old GE free standing range. it was made for sears. I have never been careful with it nor am I one who thoroughly cleans it after every meal. Sometimes it is very difficult to clean, but it never has scratched and when I do take the time to clean it well, it looks almost brand new. I really think the glass manufacture has something to do with this. Mine is a ceran top. I am intending to buy and=other range with a ceran top.

Don't have a ton of time.. but I have not had any regrets w/ the Bosch 800.. if I do a LONG homebrew session (90+ minutes of boost mode) it will turn off at some point and flash an E(rror) at me.. I just shut it off and restart and it purrs right along.. Brewing beer on these isn't ideal, honestly.. to get a good boil on a giant pot, I do need to use boost mode, and boost mode turns off every 10 minutes.. However, for every other purpose, it has worked beautifully! p.s. I highly recommend getting a speed oven, also.. We went with the GE Advantium over the range version; but any will do...

Problems cooking on induction with huge heavy pots (big stockpot with 4 chicken carcasses) and with a 15" Cuisinart stainless steel griddle? Stockpots -- mostly no problems but there can be with portable induction cookers (PICs), Been a while since I researched PICs, but some did/do have maximum weight limits. IIRC, the Fagor PICs used to ban anything over 12 lbs gross weight. OTOH, plenty of other PICs (and ranges and full size induction cooktops) will do fine with 5 gallon kettles. A few years back, I received a Max Burton PIC and wound up giving it to a friend to use for beer brewing. He has been using it for years to boil 5 gallons of wort in a large kettle. I have never had any trouble using large (5 gallon, 14" diameter) stock pots on several different induction cooktops. These days, I mostly use a large (12 Litre) pressure cooker to make stock from carcasses. IIRC, the pressure cooker weighs about 13 pounds, plus the weight of the turkey carcasses, plus about 14 to 16 pounds of water. I also do some water bath and pressure canning, as well. Over the last couple of decades here (going back even before the Gardenweb name), the question has been discussed several times, and mostly in relation to using induction stoves for canning and preserving. The advice in those threads has been to read the user guides/manuals for the specific induction stove you are considering. Some manuals forbid large kettles, sometimes because of weight and sometimes because the design of some the stovetop electronics apparently were vulnerable to heat reflecting through the glasstop from the oversize pots. At one time, I think some manuals for Whirlpool induction products did forbid oversize and very heavy pans, and specifically said not to use them for canning. Last time I looked, neither the GE products nor the Bosch or Miele products has any problem with oversize stockpots, canning kettles and other such weighty cooking processes. The potential issue with oversize pan bottoms on the Bosch ranges is the one is that Mea5 mentioned- -- with the burner controls integrated into the cooking surface, you have to be careful to keep the edges of your pot off the control surfaces. The more general issue with pans with bases much larger than the induction field diameter can be uneven heating. Mostly, no issue with large pasta pots, stockpots, and such because the liquid in the pot distributes the heat throughout the contents. (That's how folks have been using 15" diameter pressure canners on 8" diameter electric coil burners for the last century or so.) Where you run into potential issues is when you are cooking something for which it is important to have very even heat across the entire base of the pot. Examples would be a big kettle of a thick ragu or when using your 15-inch Cuisinart stainless steel griddle. For those tasks, whether you can use them or not, or how well they work on induction, depends of how well and how evenly the pot or griddle conducts heat. Stainless steel by itself does not do a great job and a plain stainless griddle may take a very long time to get heated across the entire surface and even then, the outer areas may be less hot than the rest of the pan. This will be obvious on, say, an 11" diameter induction burner where the outer couple of inches of the a 15" wide griddle will take much longer to come to griddling heat than the rest of the pan. Same thing happens with gas burners, too, btw. But, your pans have the stainless exterior wrapped around, say, an aluminum or copper slug (a/k/a "clad"), right? Those the slugs do a better job at conducting heat, With your clad pans (and your clad griddle?) apparently working on relatively smaller gas rings, you can reasonably expect similarly relatively even heating on induction out near the edges of the cooking area if you give it enough preheating time. Your pans with copper cores will heat a bit faster and maybe more evenly than ones with clad aluminum cores. Some of this may be moot. It has been a while since I've seen one of the old stainless Cuisinart griddles, but, if yours is like the one my aunt owned, it has a wide, thick, raised outer rim. The actual cooking surface was more like 12" in diameter. If yours is like that, and yours has (if I understood your post above) a copper core, it probably will be be fine on an 11-inch or 12-inch induction burner. Also, you might take some comfort from the induction rule of thumb that your pan's cooking surface can go an inch or so wider than the induction burner diameter and still get pretty even heating. (Do check that old Cuisinart with a magnet, though, as some models might not have been made from magnetic stainless steel.)

Since folks occasionally come across this thread, perhaps it's time for a 2023 update. Bosch Bosch has released a new "Pro" model in their 800 series line. The 800 Series Induction freestanding range (model number HIS8055U has front control knobs, but a rather small oven at 3.9 CuFt. While it does check my boxes for individual burner controls, preferably knobs, there's a few things to note: Oven size is rather small No bridge burner While Bosch themselves don't list out the wattage of each burner, it is a 40A circuit, so it may be a little less power than the Miele, Wolf or Fulgor Milano And this is a rumor and something I heard on a few appliance review videos, but unable to confirm: This product is the Smeg cooktop. If so, the burner power would be two burners at 3,000 W and two at 1,400 W. Which is indeed quite a bit less than the other top choices I had listed in the original post So overall it may look great, has front control knobs for each individual burner, but it may not have the power and/or reliability of the Bosch Benchmark slide-in induction range. Thermador They have been known for their "Freedom Induction Cooktop", especially in the 36" version. There are no truly dedicated burners, but a large "flex zone" on both the left and right side that are each powered by two separate inductors. You can use each zone as two individual burners or as one large cooking zone. You can slide pots and pans around over the entire zone and with several different programming options, it will remember your setting and transfer it to wherever you move the pan. Or you can set it to be in incrementally lower power settings front to back. So it can be on 9 at the front, 7 in the middle, 5 further back, etc.... Sear and just slide it back to lower the power setting. Extremely high tech and super impressive. So now Thermador has released this in a 30" induction range. The Thermador Liberty® Induction Professional Range 30'' Pro Harmony® (that's a mouthful) with model number PRI30LBHU is a sleek looking cooking range, with an impressively capable induction cooktop. What stood out to me: The Liberty or Freedom cooktop is phenomenally flexible, powerful and high tech. A little overwhelmingly high-tech even However, in a 30" range, it seems a little small. While the entire glass cooktop is 22 1/2" deep, a large section in the front is taken up by the controls. Based on some initial measurements, that means the flex zone cooking surface is only about 15 1/2" to 16" deep. I have to find one in person to confirm that, but based on images and scale, that's it came out to. Sounds awfully small to me And, for me, the biggest sticking point is the lack of individual burner control. On the 36" version there is a very sleek looking control panel that is very intuitive with a slider control. On the 30" version, it looks very much like the Bosch controls and hence not my personal favorite. But it may work for you All that being said, it's probably been the most exciting release in the 30" induction range world for the last year. The images attached are the size of the Thermador cooktop and the comparison the controls of the 30" Liberty range vs the 36" Freedom cooktop Other updates Dacor Has completely abandoned and discontinued the 30" induction range Fisher & Paykel Someone did point out that DCS sold the household appliance brand F&P to Haier. Which is a Chinese conglomerate that owns GE Appliances, Hoover, Hotpoint, Sanyo and a few other brands. I have not necessarily heard anything bad about F&P and know several folks have purchased F&P 9 series Classic models since they come in different colors to match your desired interior Fulgor Milano They seem to be more prevalent now than they were when I wrote the original article. And many people are quite impressed and happy with the quality. One re-occurring comment I see is that the oven seems to indicate that the preheat is complete, while the temperature is not fully distributed throughout the oven cavity yet. Especially in simple bake mode. The workaround seems to be to preheat with a convection mode to ensure the entire oven cavity is heated through and then switch back to the preferred baking mode. A bit of a workaround, but it that's the only complaint, I think it remains a strong top contender GE Cafe and Profile No major updates Miele Likewise no significant updates. The induction range is still on version 3 and remains equally impressive as it was when I posted the original article. Wolf Only has released a style update with a different oven door handle. Wait times seem to have gone down, but no feature or other technical updates As far as I know those are the updates I was able to find, so I hope this helps those continuing to shop around