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.

A couple of questions: Why a double oven? Have you seen one? How are you going to use it? We are currently researching to purchase a 30" oven for our small kitchen and I initially thought that a double oven would be a great way to go . . . that is until I saw one and realized that the bottom oven would require me to be nearly on my knees to check out what was going on in the oven (the door on the Electolux is nearly on the floor with the handle) and that it wasn't big enough for baking a turkey or accommodating some of my larger pots/pans. Three trays would seem to limit circulation even with convection. Additionally, the smaller second oven would be of limited use to me as it only accommodated one rack; sure I could use it for warming or baking a pizza but the rest of the time I would have to deal with the second oven being so much closer to the floor. But, I admit that I was stoked initially with the idea of a dual oven . . .ahh, the flexibility, I could bake and roast . . . So, for us, I have eliminated the double oven range idea and are sticking with a regular 30" freestanding range. Just something to consider.

IIRC, only Whirlpool has ever manufactured induction ranges with two separate ovens. Those were sold as Whirlpools. Maytags and KitchenAids. They had high-temp self cleaning functions instead of the much maligned AquaLift mode. IIRC, the Kitchenaid version, KFID500ESS, was also supposed to have had some kind of steam oven function My recollection is that Whirlpool discontinued them a year ago. Somewhere here I recently saw a posting that Home Depot still has some of the KitchenAid models available for special order. Those may be in the "big book" that Elraes Miller mentioned. Not sure if there was or will be much of a deal on them, though. Sears Outlet also may have some of them, as well. My recollection of postings is that the reviews were pretty mixed on both the Whirlpool-made double oven ranges and the Samsung divisible-oven slide-in induction range (NE58H9970WS???). Worth checking out the reviews to see what to watch out for. Also, a good idea to download and read the Owner's Guides before buying one of these ranges. Other than that, I have not seen or heard anything about anybody else venturing into this market. A possible alternative solution for KAREN though not for thereunionband --- maybe looking into getting a regular induction range with one of the better countertop convection ovens like the Breville Smart Oven (BOV800??) or the slightly smaller convection steam oven from Cuisinart (CSO300?). Both garnered some pretty favorable reports here, at eGullet and Chowhound over the last few years. As for "bridged" burner function that thereunionband is considering, those can be a mixed bag, as well. Often, the bridging function is not really bridging. Often what is called "bridging" is actually only a way to link the controls for two burners without putting any heating elements between the two burners. Many induction owners will use them with a cast-iron griddle. Cast iron is very much induction ready and the griddles are readily avaialble and not very expensive. Unfortunately, they will have full temperature circles directly over the burners and not-so-hot areas between and around them. (Cast iron is great at absorbing and retaining heat but not very good at spreading it evenly.) Getting one of the better and larger (and thicker) carbon-steel griddles (say, a Chef King) can mitigate this a bit but most of us still find that the areas between the burners will not be as hot and take longer to cook pancakes, burgers and the like. What would be ideal (but I do not know if anybody actually makes one) would be a rectangular carbon steel griddle wrapped around a large slug/layer of aluminum. Another potential disappointment with cast-iron griddles on induction --- that is, a disappointment for those who hope to have a perfectly evenly heated cooking surface --- is there will be something of a mismatch between burner sizes and griddle widths. My Lodge griddle is not quite 12 inches wide. Last time I checked, most of the ranges and cooktops seemed to be linking burners with six or seven inch induction fields. My recollection is that only the GE induction ranges (PHS920 and PHB920) have linked 8" burners. There are some induction cooktops with actual bridging functions --- where there are additional induction coils between the burners or an array of smaller coils. The ones that come to mind right now are from BSH, which owns the Bosch Benchmark and Thermador brands.

I would not get a Samsung, based on what I've heard and read about their reliability and repair issues. Of the other two, the KitchenAid you've linked to is not a slide in model (actually a free-standing model), but that's a design issue that might not matter to you. One of the things I don't like for myself is the arrangement of "burners" on the GE -- I prefer larger pots at the back and smaller ones near the front. It might be different for others, of course. Still, I prefer the look of a slide in (controls on the front) and I like the linked elements; also, the GE elements are a little more powerful (eg broil). I'd go with the GE if you're looking for a dual oven induction range.