Electrolux Induction E31 error fixed!! We had this same error and fixed it for less than $300 with the help of some excellent YouTube videos and a repair service purchased on Ebay. Links are as follows https://www.youtube.com/watch?v=Vqu-eiVcF78 https://www.youtube.com/watch?v=19vXoPT7ixg https://www.ebay.com/itm/233472015002?hash=item365c043a9a:g:cOQAAOSw10VcQ8iT

We love this range.... & would buy it again! As with every new appliance, there are new things to become familiar with.... the induction cooktop is very straight-forward (and we had used an induction plate prior to buying this range, so induction wasn't a new concept to us), but the oven seems to maintain more humidity than my old one, but I have learned to use convection more since I last posted... so for things that i want a drier or crisper result, I use the convection option, or open the door a bit to let the extra moisture/steam out. I haven't found it takes noticeably longer to preheat than my old self-cleaning oven, but I see others have complained of this. The oven interior is slightly smaller than my old one, but I've gotten used to that, too, now. I recently used the bread-proof setting which worked like a charm. If I had a wish list, I would put a small hob at the front, since I use the small hobs a lot, and if you are stirring or tending the pot, it is nice not to have to reach back quite so far for an extended period of time. There weren't many choices available in my region when I bought this range. It was either this one or a GE cafe induction range. I'm sure there are more to choose from now, but I'm better with fewer choices, otherwise I'd never be able to make up my mind! Wait for the big sales if you can... stores sells these for $1000 - $1500 off the regular price, & I've seen these big appliance sales more than once each year.

You could always slide something non flammable and relatively insulating under there. For example, MSC sells carbon fiber welding blankets that are less than a quarter of an inch thick that will minimize heat transfer and not be a hazard at any temperature the oven can induce. (I temporarily put down large sized ones in front of a rarely run fireplace to protect an oriental carpet from any errant sparks.) If the oven expects air to flow under there, then care has to be taken to not bunch up the material such as to block the air path. The old asbestos cement sheets would have worked (with some deficiencies), and there could be ceramic fiber versions of that material available. Even the cement board used under tile installations could be considered for this purpose and easily obtained. kas

My thought upon seeing the words "enough power" was an image of induction refining of steel. For normal cooking and modest searing/wok-cooking, most representative cooktops should provide enough power. But as is the case for performance automobiles, for some there is never enough of something. Recommend you collect data for several brands of 36-inch cooktops and compare their performance vs. price. Control capability and layout are also important. And you do have to power them. And if you have a cutout, then need for more cutting, or need for framing may be factors. Electrolux has one of the larger cutout requirements. I have had a Kenmore 36-inch (Electrolux: lasted about 6 years), and Frigidaire Gallery (Electrolux: lasted so far about 7 years). As complex electronics, longevity will be less than a coil electric cooktop. But they are soooo much better. Below is a table I made ca. 2015 before buying my Gallery. I recommend you construct an up-to-date one that covers the factors you deem important. I should note that I also have a Cooktek induction wok hob (3.6 kW).