I have the 30" Electrolux. They have been distributing in Europe for years. The power is fine and I'm an avid cook. Anecdotally, the first time I used the cooktop, I had set a pot of water to boil on boost and turned my back. It was boiling over in under a minute. Some of the issues with power, at least in my opinion, come down to splitting hairs. I was willing to sacrifice a bit on the power end in order to have hobs that could accommodate my really big saute pans and stock pots which some of the other units mentioned above will not. The largest hob on the Electrolux is 11" and will work with a pot or pan that is another inch larger in diameter. One design factor that may influence decisions is that the Electrolux sits about an inch above the counter rather than being flush with the counter surface. However, you can install a wall oven below the cooktop which was an important factor for me. You need to look carefully at the installation instructions with any of the induction units to make sure it's possible to stack an oven or even a drawer below if this is a space issue for you.

I recently posted about how I ran out of a big bottle of Ceramabryte and bought a bottle of "Whink" because that's what the store happened to have. The difference is night and day; it's much easier to get a streak-free polish, and I find myself using a razor blade much less than before. I love BKF but never thought to try it on my cooktop. I would have thought it a little abbrasive, but if rhome410 had luck maybe not.

You could also get a Flame Tamer and use that between the cooktop and your cookware. It would be a hassle to do all the time, but I use mine for that occasionally. See my more detailed comments under "looking for conversion device for my induction cooktop" thread. Pots do have to be 100% flat on the bottom to work well, as the others have said. You need full direct contact between pan and the glass. When my mom's 1960's vintage coil cooktop finally died, I advised her against getting a smooth cooktop since most of her pans used to be her mom's and were very old and most of them warped. The warping made no difference on a coil top, but at age 85, I knew she would not feel too good about having to replace all of her life long "cooking companions." It was hard to find a decent coil range (her old one had double ovens and the cooktop), so she now only has one oven and a cooktop. (Actually she passed away and now dad is the only one that uses it and all he knows how to do is fry eggs and heat soup...) I would also ask the manufacturer what they recommend. Of course, they probalby won't tell you a brand as they would be worried about liability. But they owe you some guidance about what attributes you should look for in cookware. Then I would start trying things, one piece at a time rather than buying a whole set, unless you are sure. When we remodeled our kitchen and got our new cooktop, hubby bought me a set a Mauviel copper cookware from W-S. It was gorgeous, but did not work on my cooktop, so I had to take it back and ended up exchanging it for a set of Al Clad stainless, which has worked well. Why did the copper not work? Some tell me it was because it is too reflective and throws off the sensors, causing them to shut off to often. Others said because copper lacks the magnetic properties necessary. It has been many years since my chemistry and physics days, so I just took their word for it and went w the AC. As you know, SS is not very conductive, but they put an Al core in it and that gives it desirable properties. Pretty to look at; easy to clean (mine go in the DW); good heat transfer. L

So far, I've used a variety of things to wipe off our induction cooktop: Clorox Green Works Glass cleaner, 1:1 white vinegar:water, diluted Dawn dish soap then rinsed w/clear water. I'll have to look for Sparkle and add that to my stash. ;-) One trick I learned is to use a clean dish rag. (I try to keep a 'green' kitchen as much as possible and minimize paper towel use) The smallest bit of greasy residue on a dish rag will smear all over the cooktop and make it worse. Gah. Haven't had anything burn on (yet) that required scraping with a razor blade. I have no desire to cook with a paper towel under a skillet, but I have placed some around the fry pan. As for bacon, I have not cooked it in years. Once we discovered Hormel's already-cooked-bacon at Costco, we have not looked back.