To determine for sure what ovens can go under an induction unit, you would need to get the model number for the oven to give to your induction manufacturer and/or appliance dealer and the induction model to the oven people and see if it is allowed or whether it might void your warranty. I have found the Miele regional showroom extremely helpful, more so even than my appliance dealer, for all such questions. You can find the info for your regional dealer by going to the link below, then choosing the showroom location closest to you. Ours is in another state, but they've been wonderful. We also attended a demo/dinner that was fabulous and free. Worth the almost 2-hour trip. As for Diva versus Miele, I considered, saw, and researched both. Diva is great but almost $1,000 more. It has less features than the Miele, and I thought the Miele was better looking. Here is a link that might be useful: Miele regional showrooms

I have a Miele and am very happy with it. It doesn't seem to mind my wet fingers on the controls either. I have a Vent-a-Hood insert for ventilation. I bought the Miele because it had the features that I was looking for at the time. I can't speak to the Blue Star, as I've never cooked on it, but if you have done your research and like the features of the Blue Star, I'd go with it. $600 amortized over 5 or 10 years isn't enough for me to give up the main reason I picked something in the first place!

" Because all you non pros say it's ok, then that must mean it's ok? As opposed to listening to the Pros on this forum or doing your own research by asking in the appliance forum?" Wait, what makes someone a non pro vs one of the "Pros on this forum" and is that different from having PRO under your picture? Only one person with PRO under their picture has answered here. It is actually their "pros" telling them it is OK. Are you saying that "non pros" giving their subjective opinion is somehow invalid? Are you saying if you are a "Pro on this forum", whatever that means, your word is infallible? I think no matter who you profess to be, you have to make a case for what you are saying. If I were doing this now, I would have a few questions myself. It's a lot of money especially if you have to install makeup air. There are a lot of ways to calculate how much ventilation is needed but how are these ways and numbers validated? I think this is the thread mentioned above that has the comments by kaseki(no PRO under his picture). He references certain people that have worked in this field. https://www.gardenweb.com/discussions/5161173/hood-faq#n=21 "Any ventilation hood over 400 CFM requires MUA. Your locally adopted amendments to code can be stricter, but not more lenient." Some codes, ours in particular, call for it at 600 CFM, so you really have to see if it is required in your location and what the requirements are. This is our code. Not everyone needs the motorized version. I don't think makeup air was required when I put my fan in, at least none of the inspectors said anything. I have not had any issues anywhere or blow back from the wood stove. We have a lot of open areas in our house. I do think I have naturally supplied makeup air with a gravity damper. ;-)) It is also close to the furnace. We went to a restaurant recently with no makeup air and a giant hood. I could not pull the door open, until my husband pulled on it too and we broke the suction. Not good!

The Samsung and Gaganau both have (or had) induction cooktops with a single magnetic knob that operates the different burners. But I'm not sure how well or efficiently the knob changes the temperature settings, compared to a regular knob, so I would advise seeing live units in person, or at least reading reviews that address this. I liked the way the Gaganau selected the the burner to control, but I don't remember how well the knob worked otherwise. One of the issues I've had in choosing an induction cooktop for my remodel is the touch screen control layout and how efficient it is to control the burners and how well the touch controls make the changes you want to make and the steps you need to take to make changes to the burner. The Samsung is rated #2 with a 96 score by Consumer Reports, but I would research the knob control. The two negative reviews said the magnetic knob took a long learning curve to get the correct temperature and that it was gimmicky and easier to use without the knob, which leads me to the Monogram, which I've tried. The Monogram induction has a good design with round, knob-like touch screen controls, one for each burner, that work very well. It's also highly rated. The 30" got a 99 rating by Consumer Reports. (It's worth it to get an online subscription to CR to help with decisions like this, but I would do additional research as well.) I'm also considering the Wolf induction and the Thermador Freedom which doesn't have burners and allows 6 pans to be placed anywhere on the cooktop and has other nice features. But the Thermador reliability is lower rated... I don't know anything about the Blue Star or the Viking which is rated by CR at 82 for the 30". Good luck!