I certainly do, and I also think that the MB is a different kind of product. BUT ---- there are variables that can affect different people differently. One of them will be your own sensitivity to the noises. I can tell you that the MB units --- I have a MB Model # 6200 -- are far noisier than any built-in induction cooktop or range that I have used over the last three decades. As discussed above, there are two noise components and they can play out differently for different folks. One noise component is the electronics' cooling fans which are usually pretty quiet on most induction ranges and cooktops. Not so with the portable units. I'd say that the cooling fan in my MB 6200 is a lot like the middle setting on my range hood or like being right next to the multiple-fans in the tower of my video-editing workstation. Now, some models of cooktops and range cooling fans will be louder than other models, but even the loudest I've heard has been about like the cooling fans in a laptop computer on the other side of the desk. There are you-tube videos where something has gone seriously wrong with an induction cooker and the noise level is as high as with the MB and sometimes worse. Those are products in need of warranty service or replacement. Noise component two is a combination buzzing, whistling and ringing (what I call "BWR" noise). This is noise that I rarely hear when I've used my pans on an induction range or built-in cooktop but which I find distinct and annoying when some of those same pans are used on my MB unit. With disk-based pans -- a Sitram Profissiere (disk-base) 3 qt. sauce pan and a Kuhn-Rikon pressure cooker -- the BWR noise persists for as long as the MB is heating. After about three or four minutes, the BWR does falls to about the threshold of the sounds of the cooling fan and the sound of the water boiling. If I pay attention, though, I notice the BWR for as long as either disk based pan pan is in use on the MB. With All-Clad pans and Circulon Premier Pro (anodized aluminum with magnetic steel disks inset into the bases), the BWR noise persists for about a minute and then falls below the noise threshold of the cooling fan and water boiling. With cast-iron, I don't notice BWR noise at all with the MB. A couple of years ago, I had the chance to run these same pans on a GE PHB925 range (which has been supplanted in GE's line-up by the PHB920). No perceptible noise for me except with the disk base pans and that noise quickly faded as the pans came to heat. It would have been completely masked by a hood-fan if one had been running. With the other pans -- zip, nada, etc. Again, however, it is your ears that matter, not mine. Note the diversity of comments above. Best to seek out a demo of a countertop or range in to test it for yourself, if that is at all possible. This post was edited by JWVideo on Thu, Jun 19, 14 at 21:55

I guess because a) I want to keep the kitchen slick and simple - I do not use an oven at all and I do not want it there just to clutter up things and it not being used. I;ll probably stay here for another decade and even if I don't, dont really care about resale value of the property over a small thing like this b) I was planning to just cover up the whole bottom with a simple panel which hopefully wouldn't cost too much c) I don't wanna spend out of money pocket for a slide-in induction oven/range if I don;t use it. I just want the cooktop.

Not all 48" ranges have ovens "on the floor". Mine certainly doesn't. The bottoms of the oven aren't very low and anyway I use racks which make the level of cooking just at the bottom of the easiest-reach zone. Not problem for me to reach, and easily look down and into the pots. And the broiler is in the ceiling of the small oven so it's at about the level of the bottom of a typical top drawer in a cab. I do a lot of cooking that evolves from stovetop to oven and vice versa and its very convenient having it all in one spot. I wouldn't like hauling a very hot cast iron skillet across the kitchen to the oven to finish a sear roast. And I would sorely miss being able to warm up the oven and easily stow serially-cooked things (like pancakes, or fritters) that I was accumulating - and keeping warm - before plating the whole meal. I like having all the HOGS-generators in one place and (theoretically) under one hood for extraction. (I say theoretically because my range doesn't have a hood as it's still in my "temporary" kitchen.) I don't find that it's overly hot standing in front of my ovens, nor a pain because of having to stand aside. I rarely have both ovens and all 6 burners going so I can switch things around as necessary. (I only have 6 burners on the 48" because I have removed the char-grill section and replaced it with a granite slab, but that's a whole 'nuther story.) My machine is all-gas because I wanted it that way. And it's older - verging on two decades now - so it's not as high at BTU as some available now. I really, really, really love my tall, narrow, smaller oven and use it more than 75% of the time. The larger one (a convection model) is almost too big. And if I had larger wall ovens I would be fussed about heatng them up for a couple of baked potatoes or a single cake. The major con I can think off is that a 48" range is inevitably one of the main drivers in kitchen design simply because of its size. It is the proverbial 400-lb gorilla. My range is an old Jade/Dynasty, no longer available but will probably outlast me. But if it should die, I'm pretty confident I would always replace it with a range, not a cooktop/double wall-oven setup. I'm not sure I would get another 48" model, however, so I might wind up with an additional single wall-oven used only for baking, not roasting or broiling. HTH L.

I am not on the up and up when it comes to some of these fancy brands, but we have a Maytag induction range that we got last year and my husband and I both love it. It's your normal size range though and honestly unless you look close you'd think it was an electric glass top. But I like it! I won't ever go back to electric, and unfortunately our home doesn't have gas.