Thank you very much for all of that great information! :). If I were able to spend a little more is there a range that you would suggest? I'm beginning to think that spending a little more to get me more in the mid range type ranges may be a better choice for quality. Thanks!

I will also check out the elux, frid, and kenmore options!

The next price level up is GE's freestanding PHB920, Electrolux's IQ Touch Ei301F40LS. and Samsung's NE597NOPBSR. All supposedly list for around $2100-$2200 but often can be had for less. For example, AJ Madison and others have been selling the GE at a little over $1700 (including curb delivery.)

The GE has had the most numerous favorable write-ups here. It has a deeper oven than most ranges and is one of the few ranges with a full power convection element in the oven (2000 watts, like a regular baking element. Most stoves have convection elements that pull 350 watts.) The GE stovetop has an 11" element and two 8" elements, so a bit better suited to larger pans.

The second rank burners on Elux are 7" in diameter. The Sumsung's second rank burners sit inside 9" squares but may be 6" in diameter (per the inductionsite.com) or 7" (the size of the boil pattern I saw at a demo a couple of years ago.) Both the Samsung and Elux have a bridge function to link the two burners to a single control. The Elux comes with a griddle. (You can accomplish the same burner-spanning with the GE's two 8" burners but you have to set each burner's heat separately.) The Electrolux burners have additional heat settings in the lower ranges. Where all of the GE and Samsung increment heat settings in half steps (1, 1.5, 2, 2.5, etc.), the Elux increments in steps of .2 between levels 1 and 3, and uses half steps above that.

I think the Elux lacks an oven temperature probe.

I have had my Kenmore induction slide-in range for 4years. I am extremely happy with it and convinced it performs as well as ranges that cost twice as much. It boils quickly and simmers perfectly. I am not sure what else I would want it to do!

The most important thing to me, when choosing your stove, is the burner layout. You do have to match your pans to the burner size somewhat -- in my case I almost always use large pans and wanted the large hobs in the front -- that is what I got.

As for a "bridge" -- me thinks it not that important -- just go buy a $25 electric griddle and cook your pancakes on that! Also, I have had several ovens with internal temperature probes -- I use them maybe once a year.

My oven is a convection oven, like my last one and performs fine.

Thank you again for the great info Stir-fry and jwvideo. The GE sounds great but I am worried about the left front burner being a power burner. Ge could not tell me that I would be able to simmer tomatoes in my larger stock pot. She said I may end up with a stronger simmer.... I think that means boil :). I have looked at a lot of stove choices. I like the bridge affect because I love to use Le Creuset products and I would rather store one of those than an electric griddle. I did research Elux, fridg, and kenmore more and I love that fact that each stove I would have better control of the heat on the cook top. Also, I do not care for the power burners. I'm not sure about induction but on a gas stove that I had in the past it was terrible for me. Those three stoves I have mentioned do not have a power burner. The wattage does go up pretty hight on usually one burner but I believe that you have better control and can take it from a boil to a simmer on the same burner. I am concerned about reviews and the company standing behind the products of these ranges. I did read an article yesterday about GE selling there appliance part of the company to Electrolux. This is supposed to be finalized in 2015. So, the same company will be doing repairs to the GE model If I go with that one. I did see Great reviews for the GE slide in range. If anyone can comment on how much control they have of the power burner that would be very helpful! Can you bring it down to a simmer for that burner? I have read a lot of reviews about standing behind the products for all of the above except the GE. Thanks!

I have a GE Profile slide in induction range. I've had it for 1 1/2 years. They came out with a new model since then, but my understanding is only a few things changed such as a fast preheat, coated oven racks and a steam clean option and the window is now square instead of the signature Profile curve. But a call to GE should be able to figure out if there was a change to the induction part. I love my induction stove. The settings move up or down in 1/2 incrememnts. I can melt chocolate on any burner just using the low setting. I can cook rice reliably without ever boiling over or needing to peek at 1.5. The large burner (on the right side) has as much low simmer capability as the others. And the response is so instant (standard induction advantage). Another feature I like about my cooktop that I don't see on most other mid range ones, is it has a regular electric heating burner with 3 settings (low, med, high) at the back between the two induction hobs. So I can set a platter on it to get warm. Or put some food into a dish and leave it there to stay warm prior to serving. I didn't think I would use it much but I do. Because it is not induction, glass plates and ceramic dishes can be used on it. My oven has convection and the regular baking. I prefer convection for cookies and muffins etc. And I use the regular baking for roasts or making large amounts of bread. I compared oven capacity with the Elecrolux which was up there on my list and the GE is larger. The Electrolux fan sticks out into the back of the oven, reducing the size a bit. When I am making 6 loaves of bread, I need every inch. I am still totally pleased with my choice and have had no problems so far.

Thank you Silken1. Your information is great. I have decided to go with the GE Profile.

Isn't it a relief to get a choice made! Judging by the long running threads on the GE induction ranges (formerly the PHS925/PHB925, now the PHS920/PHB920), I think you will be pleased with your selection.

Three more points may bear a little further discussion.

Stir-fryi makes a good point about matching pan and burner size for best results. For thin, watery things, (making stock, boiling pasta water, etc.), it does not matter. With thick sauces (say, marinara or ragu) and when you want the most even heating for searing and sauteing, the rule of thumb is pan bases no more than 1" larger in diameter than the maximum burner size. (Remember that pans are rated for size across the top and its the base you want to look at. Also, remember that pans vary, and some larger pans with thick bases may do a better job of spreading heat than thinner pans.) Smaller diameter pans aren't usually a problem, although a pan might be too small. (That teeny, 3½" diameter moka pot probably won't work on the biggest burner.) Otherwise, just because somebody refers to the the large hob as "power burner" doesn't mean it can't simmer/melt. As silken1 points out, big burners often can simmer fine.

Second, bear n mind when setting heat that induction is a lot more efficient and a lot faster at heating than other ranges. You often need to use lower heat settings than you would expect on other kinds of ranges. And, as often is said here, don't crank up a pan and turn your back on it until you've worked with inudction enough to get a sense of how quickly pans come to heat.

>>>So, the same company will be doing repairs to the GE model If I go with that one."<<< Well. . . . ., not exactly. Although most appliances makers still have in-house customer support staff, that's mostly e-mail and chat support. Much "on-site" warranty repair work is outsourced. Depending on what product you've got and where you live, you might or might not get an actual factory-tech and you might or might not have a choice of servicers. GE was one of the last major manufacturers with in-house warranty repair
employees. However, about three years ago, GE started outsourcing some
service. It signed an agreement with A&E (a Sears-Whirlpool joint
venture). Some servicers have better reputations than others. It is good thing to check on that in advance (asking around, Angie's list, etc.) For example, you might want to have a look at this long-running thread on A&E which ran for six years.
http://ths.gardenweb.com/discussions/2332270/experiences-with-a-and-e-factory-service

Yeah! Enjoy

I'd like to add that GE has sold their appliance division to Electrolux.

Thank you again! Yes I did see the article about GE selling their appliance division to Electrolux. I did more research with my local appliance companies and found that they have great coverage with the extended warranty. After three separate issues they lemon the product. I will be buying through them and again thank you jwvideo. I feel much better about simmering on a large power burner!