On the question about 50 A circuits: All of your candidate ranges have been "spec-ed" for 40 amp circuits. Your existing hookup should be fine.

Do be aware that you will need to separately purchase and attach a cable and plug for the stove. There are two kinds of plugs and that you need to purchase the type that matches your existing outlet. Assuming that your 240 circuit was installed in the 1980s with the old coil-burner stove, the outlet is most probably a three-conductor outlet (three wires in the cable and three pins on the plug). Since the 90's, codes have required 4-conductor cables and outlets in new construction but usually do not require you to upgrade an existing installation. The stove's install instructions will tell you how to attach both kinds of cable/plug. Just make sure you get the one that matches your existing wiring. (You can buy the connector cable from the store that sells you the stove or just get one from a hardware store.)

Regarding oven odors, virtually every installation and user manual for every kind of currently available stove will tell you to remove the oven racks and run a self-clean cycle (with a hood vent running) before you do anything else with your new stove. For ovens without pyrolitic self-cleaning, the manual wll tell you to run a "burn-in" on the bake/roast setting at, say, 400F for 45 minutes and then to run the broiler for a similar time. This process gets rid of "bad smells" by burning off the oils from manufacturing and shipping as well as any accumulated dust. Most reports of bad-smells-on-first-use come from folks who did not read their stove's manual and skipped this step. If you do this and still get bad smells, it is time for a warranty call.

For info on the specific stoves, the GW search engine can be hit or miss. I suggest you try an external search engine, such as Google, and include "gardenweb" in your search string. For example, google "GE + PHB920 + gardenweb" to get a list of threads discussing that stove.

For more info on the GE freestanding, try using "PHB920" in your search string. That may garner more hits than "GE Profile PHAB920SFSS," especially here at GW. Also, you can check out the mechanically similar slide-in version, PHS920 plus the long threads on the predecessor models, and PHS925 & PHB925 which had very similar guts. The main differences between the old 925 and current 920 models are the exterior styling and the 920 series has a different convection oven set-up. The newer 920 models have a full power (2000 watt) third heating element for a "truer" convection set-up. Like most current three-element convection ovens. the ovens in the older GE models and those made by Elux/Frigidaire models all use a much smaller 300 watt third element.

I looked at an Electrolux EI30IF40LSfor a friend a couple of months ago and it seemed to be very similar to the CEI30IF4LS that you cited. (I'm guessing that the "CEI" simply means they are selling the stove in Canada and that it is otherwise the same.) We were not able to find one hooked up for testing-out so I can't report on actual use. I do recall from the owner's manual that it has the ability to link the two 7" diameter left-hand burners for use with a griddle (you can do the same with the GE except that the burners are a bit larger -- 8" in diameter -- and have to be controlled individually.) The Elux also has more finely graduated settings at the low end -- I think it was quarter-steps between numbers rather than half steps -- which might be useful with some pressure cookers and/or delicate sauces, if you are into those kinds of cooking.

You are right that there is not much here on the Elux freestanding or the knob-controlled Frigidaire. If memory serves, seattlelandlord posted about the Elux last year, and that name may help with searches.

The newer knob-equipped Kenmore induction ranges are made for Sears by Frigidaireand are variations on the CGIF3061NF. You could search on them as well as the Frigidiare. They also might be a better buy than the Frigidiare. IIRC, the Kenmore model numbers are 95053, 95073, and 95103. They more or less straddle the Frigidaire features. There was a brief discussion of those models here a couple of months ago. Here's the link if you haven't already seen it:

http://ths.gardenweb.com/forums/load/appl/msg111159038999.html?10

This post was edited by JWVideo on Wed, Jan 7, 15 at 17:52

I haven't used any of the ones you mention, but I do own an Electrolux induction slide in. I like everything about it. The induction top is cool (literally and figuratively), responsive, powerful, and easy to clean. The oven is one of the most evenly baking ones I've used, has tons of modes to choose from, and other nice features too: glide racks, cobalt blue porcelain interior, and baking drawer. I know that one of the big differences between the range I have and you're considering is the one you're looking at has a much less full featured oven. The top may be different too. You'll have to look and see what you'd be missing compared to mine, but I'm sure you'd really like the performance, features, and looks of the freestanding Electrolux, or any of those ranges for that matter.

One of the reasons you may be having trouble finding reviews is the model numbers you're searching with. Your model number for the GE is wrong, it should be PHB920SFSS. You might get more reviews applicable to those Canadian Electrolux and Frigidaire ranges by searching the model numbers of their American counterparts: EI30IF40LS and FGIF3061NF.

Thanks to hvtech for a better explanation than I gave on searching on the model numbers.

Regarding oven differences between hvtech's slide-in Elux and the current Elux/Fridgiare freestanding models, that's another aspect that makes it worth checking user manuals and, where possible, seeing an actual floor model before you buy.

If memory serves, the slide-in Elux has several oven modes plus features like ball-bearing rack slides which the freestanding and Frigidaire/Kenmore versions do not have. It has a "baking drawer" where the F/K versions have warming drawers and the least expenive K model has a plain storage drawer. YMMV in which you will find most useful.

On the other hand, the freestanding and Frigidiare/Kenmore models have larger ovens than the Elux slide-in. I think the Elux freestanding and the Kenmore 95073 have 6 cu. ft. capacity ovens and warming drawers while the others have 5.4 cut. ft. capacity. They are taller with 6 or 7 rack positions. Hvtech's slide-in has, IIRC, a 4.2 cu. ft. oven. Like the oven in my current range (also 4.2 cu. ft.), the depth is a little shallower and the height is a little shorter. This makes a difference for those who like to put multiple items in the oven and also for those who might want to put half-sheet pans into the oven long-ways in. This can be a big deal for some and unimportant to others so YMMV on the importance of this to you.

BTW I am not necessarily recommending you get the slide in, just trying to offer a perspective from someone who owns an Elux induction range. Based on the ones you're looking at, the slide in is probably way out of your price range, it was out of mine too until I found one on Craigslist. Electrolux used to sell a freestanding induction range that was identical in features to the slide in (wave touch controls) but much less expensive. Sadly they discontinued it. I believe the model number was EW30IF60IS (CEW30IF6IS in Canada), maybe you'll get lucky and find one.

Thanks very much JWVideo and HVTech42, that is very helpful. I had not considered the Canadian difference on model numbers! Also to abreviate the numbers for GW. Thanks for the info on the previos models to the GE, I will look into all of this information.
It is reassuring to hear you still like your Electrolux.
When you look into service reviews it is sometimes easy to forget that the majority of owners will not have serious problems with their purchases

I have the GE PHB920SF1SS placed into service Dec 2014. My first induction ever....I am loving it. I am in AB and my house was built in 1997, so no wiring changes required. No smell that I was aware of during the first oven use.

I would prefer knobs to the digital touch pads as switching levels gets tedious. Being that it was my first induction, I was not prepared to pay more $$ for the knobs. Perhaps the next one? I did purchase extended warranty on this unit so I'm stuck with it for at least 4 years.

I also learnt not to clean without locking out the digital pad. I read somewhere on GW that it really didn't matter if you lock it or not as the stove doesn't turn on without a pot on it. Well, I have learnt otherwise. Not sure what I did while wiping as the next day, the oven wouldn't work. Shut off the main power and the oven was fine. Later it was the stove top, it did not recognize the pot. Again, I turned off the main power and it was fine after. Since then, I've locked the pad every time I cleaned and no problems since.

I have the Frigidaire for about two months now and love it. I like the power output, convection with temp probe in the oven and the way the one oven rack pulls out when you open the oven door. Just keep an eye on the power settings as things will be cooking at the blink of the eye, it's that fast. Had slight odor first oven use but it cleared quick, even did a 2hr cleaning after making Christmas turkey with very little odor but range and cabinets next to range got very warm. When cleaning you can't use any of the burners till cleaning is over and near end of cleaning all burners show HE (hot element).

Thank you so much jetCirclefill and abbabug, so great to see how they are working for you..and for the info about the odor. I too like the Knobs, probabally because I am used to my clunky old coil range! Using touch controls may be a learning curve. Interesting about the cabinets getting very warm when self clean runs. I wonder if my very old 80's particle board cabinets will need some extra insulation. We won't be replacing them for a couple of years yet.
Abbabug I am also going to get an extended warranty. Maybe paranoia but I do worry about circuit boards frying after exposure to high heat. If feature is available I will lock out digital pad now I have seen your experience.
JWVideo not sure if your still monitering this thread but thanks for the info on the 3 pin plug, you were right we have the old type of outlet.
So great to get this info from the good people of GW. Makes me more confident in my hunt for a new Range!

This post was edited by bobette88 on Thu, Jan 8, 15 at 16:44

...I wonder if my very old 80's particle board cabinets will need some extra insulation. We won't be replacing them for a couple of years yet. Not to worry. Particle board has a more finite life span than some other materials, but if your cabs are still functional and intact now, they should be functional for years to come. The big problem with old particle board cabinets next to a stove is that the enclosure can be the land that time forgot. The sides might be hard to clean.

Also, all of the stoves are CSA and UL certified which means that the exteriors should never get hot enough to damage even particle board. They will get hot enough that you would not want to lean against the stove but it takes a lot more than that to damage particle board.

If you really want to put something over the old sides of the cabinets to make them easier to clean in the meantime (and maybe to assuage any worries about excess heat from the range), you might look into having some thin sheets of stainless steel or painted steel fabicated and mount them to the cabinet sides. These will be inexpensive, light and easy to keep clean and will not narrow the space for moving the stove in and out. For the space on the back wall above the stove and below the range hood, note that most home centers and many hardware stores carry easily-mounted thin steel backsplash plates.