Well, we're waiting....full report, please!!!
Mine doesn't go in for a few months yet, but I'm living vicariously!!

Cj

For my first meal, I made chicken vermicelli which requires boiling pasta in one pot, making a sauce in another pot, and doing a saute of chicken, butter, garlic and wine in another pan. I figured this would be a good dinner to try out multiple functions.

1) I'm glad I bought the 36" unit. When I made this dish on my old 30" electric, the pots were always in each other's way. This problem is gone.

2) The controls are easy to use, once you figure out to lay your finger on the control and not stab at it.

3) Temperature control was exceptional. I used the setting of "8" to get my butter bubbling, then reduced it to "6" for the actual saute. Nothing burned. The same was true with the butter based sauce.

4) My biggest complaint is that both the smaller (6") burners are in the back and the mid size (8") burners are in the front. I'm short and had to reach over a pan to stir my sauce. Sauces will always use the small burners. I will have to stand on a step stool. I'm only 5'2". I would like one in back and one in front.

5) The only noise I heard was a hum from the large burner on the highest setting of 12 to boil water. It only lasted a few seconds.

6) The styling is perfect. I have black appliances, and a black sink and wanted a glossy black surface. The stainless trim is very minimal. No shiny stuff to ruin my black effect.

7) Overall, I am very happy with my cooktop. I looked at every brand and bought the one that fit my cooking style the most. I use a lot of 8" pans and the Miele has two 8", one 11" and two 6" (approximate inches). This was the most workable burner arrangement that I found, even though it is not perfect.

That looks pretty cool. I really like the contrast between the counter top color and the dark cook-top. Glad you are liking it.

scrapula -- I would love the recipe for that chicken dish.

I have a Kenmore induction and I find it really shines when doing sautes.

The other day I breaded pork chops, browned them on high heat and then let them cook through on a lower heat. Perfect. On my old electric I would have had to take the pan off the heat to get the burner to cool down.

Yes, that is wonderful with the instant reduction in temperature. Is there a recipe forum for posting and sharing here on garden web?

If you scroll down from "The House" heading which contains the "Appliances Forum" to the "Cooking" heading on the same "Home Forum" page there are 8 different recipe type forums listed.

Perhaps a "Contact Us" message should be sent asking for an "Induction Recipes" forum as well?