To try to answer your questions: (1) Both ranges are made in the same factory in Memphis, Tennessee. The differences are in features and conveniences, not really in quality of construction. (2) For feature comparisons, most vendor sites (AJ Madison, Lowe's, Sears, etc.) have a "compare" function which I'm guessing you've already used. If you have not yet done so, that may help you identify features and conveniences that might matter (or not) to you. (3) Basically, the Electrolux branded models are aimed a bit up-market from the Frigidaire Gallery line and so have a bit more in features which may or may not matter to your cooking. The Elux has a marginally larger oven wth the convenience of one gliding oven rack. The E-lux bottom drawer is a warming drawer which some find very useful and to which others find thmeselves indifferent. The electronics that run the digital touchpad controls on the Elux have some additional convenience functions. Again, these additional features will be important and useful to some folks but others will not care about them. (No right or wrong here, just personal preferences.) One thing that the Electrolux has that the Frigidaire does not is the bridging control for the two left-side 7-inch burners to make it easier to use a rectangular griddle or deglaze a large roasting pan.. Some people will prefer rotary knob controls for the burners (Frigidiare) while others consider digital touchpads an upgrade (and they are a bit easier to keep clean). (4) If you regularly use pans with 8" bases --- remember that it is the base that matters for induction, not how wide the top rim flares out -- you might find it more coonvenient to have the E-lux's two 7" burners on the left side. If you mostly use only one larger diameter pan at a time (say a 12" fry pan or large cast-iron dutch oven) and mostly use saucepans, smaller fry pans, and stockpots, then the Frigidaire's having a 5" and 6" diameter burner in the back is fine for you. (5) As for "adjusts to pan size, can accommodate a square pan," so can the Frigidaire. Basically, every induction burner "adjusts to pan size." The E-Lux website's listing of these "features" is just bloviating marketspeak. Every induction burner induces heat in the pan rather than radiating heat from the cooktop, so (obviously), only the pan gets hot. You could say that the pan's base becomes its own burner. That's what all induction burners do. It is only in comparison to radiant electric stoves that you would say that the burner "adjusts to pan size." Same thing with square griddle pans. You've got essentially the same 10" diameter right front burner on both stoves (marginal but imperceptible higher boost rating for the E-Lux). The Elux burner does not magically convert itself to a square shape as the marketing baloney might make you think. The big deal here is going to be in the pan you select -- some spread heat more evenly than others -- assuming you've done the requisite preheating time. Some are better at this than others. (You do understand that the magnetic field works best up to about an inch out from the burner ring and that you won't immediately get a fairly even heat across the full surface of a larger pan. You can still use larger pans, and the difference won't matter when you are, say, boiling water in a canning kettle as opposed to trying to get the perfect sear on steaks in a 14" wide pan.) (5) But, since you mentioned using a square pan, is that for a griddle pan? If so, the E-Lux might have a real advantage for you. The bridging left side burners will accommodate cast iron griddles like the ones from Lodge (which, I believe, are about 10.5" x 20"), That can give you more usable griddle space if you are doing griddle production for a crowd. For example, you could cook two large pancakes at a time. You also might be able to use one of the large (14" x 23") relatively inexpensive induction-suitable carbon-steel Chef King griddles. (I'm not sure if the Elux has 23" of space between the lip at the front edge of stove top and the backspash/vent/riser at the rear. Worth checking out if you are looking for griddle capacity. Also, if interested, it might be worth searching for the longish thread we had here last year discussing rectangular griddles for induction stoves and cooktops. ) This post was edited by JWVideo on Thu, Apr 24, 14 at 23:01

nasalzak, The tiles you have should be mesh backed. You can "peel" individual tiles off and replace them with tiles of the same size. This can be done while still doing the install as a 12x12 sheet. I believe jodi in ca did this with her Jeffrey Court Fire and Ice backsplash. She took off some darker ones and added lighter glass tiles to brighten it up. Make sure the little tiles are the same size (they often say they are 1x1 but are actually 5/8 x5/8) and the same thickness (1/4 or 1/8). If you then wanted to get really creative you could insert/sprinkle some red glass in the copper, create a 3" or so wide strip of border, and continue with the copper above that. You wouldn't need that much redish glass tile depending on how much backsplash space you have. HOpe that helps a little.

@User @Anne Mulholland Cleaning is the one thing that I really dislike about the oven. But to be far I would hate cleaning any oven :) The top cooktop is extremely easy to clean. Most of the time I just use soap and water. Maybe once a week I will use Cerama Bryte to really polish the top and make it look new again. The grill is easy for the most part. The heavy metal rack and tray\basin can be just washed normally in the sink alone with the aluminum housing it sits on. The steal tray\bason that the rack sits in get discolored and nothing I have tried will remove it. The aluminum housing can also be removed and cleaned. What I dislike about the grill is there is no way that I can see to clean the top were the element is. If anyone has figured that out let me know. The actual ovens are about the same as every other oven that I've had that does not have the self cleaning feature. In my case, I removed the oven racks and the easy slider racks and bottom panel that @A Bowditch referred to. These can all be cleaned in the sink. Even though the manual has instructions on how to remove the vertical side rails that he racks lock on to, I could not remove them. (Cleaning would have been a lot easier once removed). I also removed the back plate that the fan sits behind. Then I used a oven cleaner that was recommended to me by a friend and let it sit overnight. I did not use anything like easy-off as i read that this could damage some ovens and I didn't want to risk it. Some hard to remove spots required the help of a razor blade to help remove. All in all I wish this oven had a self cleaning option, but without being able to remove the side rails i don't know if i would trust using it anyway. Hope that helps.

Hello @MeiLun Lau ! Thank you for considering Lacanche for your new home. As you may already know, Lacanche is not yet available with a full induction top in North America. The R&D and UL-approval process are well underway but of course like most of everything else, have been delayed this past year. For the time being, all Lacanche ranges 44" and above come with at least 3 gas burners that can be complemented by 1 or more 2-burner induction module. If you are looking for an all-induction top now, I'm afraid Lacanche is out of the running. In terms of service, we are the Canadian distributor for Lacanche and we work with local technicians across the country, including Western Canada. We have many clients in larger cities like Calgary and Vancouver, and quite a few as well in more remote areas in between. All service requests come to us first, then we can put you in contact with the closest technician. If you haven't yet, please feel free to reach out directly to our Sales Manager Tom at sales @ french-barn . com . All the best, Patrick