We're in the process of putting in a new kitchen. We had everything all design and just couldn't wait until we see the end result. However, the other day i was at Siemens' showroom and the salesperson strong do not recommend having an oven of any brand built under an induction cooktop. She said that since induction hobs ventilate heat through the fans installed at the bottom of them, putting one over and over will cause malfunctions to both the oven and the hob. And if any customer insist to have a Siemens oven installed under any induction hob, the product guarantee will not be available for going against Siemens' recommendation. I am just so disappointed because we have limited kitchen space and I don't know where else I should put an oven. Anyways, come to think of it, maybe this is the reason for how many of my friends have either a hob or an oven, or in some case, both, turned dead and not usable. Hope this helps! I'd just found your post. Hope it's not to late.

i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too.

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We were pretty sure we wanted a Dimplex electric fireplace installed. But one provider recommended the SimpliFire Unit. It does look nice but I’d never heard of it. Anyone with one and how do you like it?