I'm also interested in this. I have a friend with a Miele that she likes but I'd rather not spend $7K. I went to Yale appliance and they recommended the Bosch, which was their best seller at the time (last year). I really like the idea of the Samsung Flex-Duo as I'm often roasting veggies at a higher temperature than what the rest of dinner needs. I also like the classic look of the knobs. The LED lights on the burners seem a little hokey but apparently you can turn them off. I haven't seen a lot of negative reviews so we must not be researching in the same place.

Over-analysis paralysis is a common state, so relax a bit. Here are some thoughts that may help narrow your candidates.

First thing is: are you looking for a freestanding or slide-in style of stove, or do you have a preference? With the exception of the Frigidiare slide-in, induction slide-ins sell for hundreds of dollars more than freestanding ranges.

Second, If an oven shuts off when using induction burners (or vice versa), the
stove is defective and needs repair. That is not an intended "feature"
or characteristic of any model of induction range currently being sold
in North America. It is not unusual to see reports of some problems with any model or brand. If you are seeing many reports of that happening with a particular model, that may be an indication of quality control problems and a reason to stay away from that model.

Every manufacturer will have some lemons getting past quality control inspections. In every line of manufactured electronics, there will be some units that are sold but that fail early in use. That is not my concern with Samsung. My concern with Samsung is not reports of some units failing but the Company's reputation (as you note) for not-so-good post-sale service, support and parts availability.

Plus, the model with the flex-duo oven has only 10 settings for the stove-top burners. While some folks are fine with those limitations, others find those controls too limiting. Given how much you cook and for how many, that limitation may be a reason to consider other models instead. Also, a downside to the Samsung slide-in is that it has its oven vents in the front. While that arrangements makes for more usable real estate on this slide-in model's stove top, some folks (me, fr'instance) find this venting arrangement ergonomically undesirable.

Whirlpool has a somewhat better reputation for post-sales support, but its induction products (including those by Kitchenaid and Maytag and the upcoming (eventually) new Kitchenaid and JennAir models) have only ten-steps/settings for the stovestop burners. As much as you cook, I strongly suggest you find a Whirlpool stove to demo before buying one.

At the very least, take some of your often used pots and pans along to see how they fit together when doing your usual kinds of cooking. I also suggest reading user manuals. You may find that you do not care for Whirlpool products' burner layouts and zone arrangement. Also, most of the Whirlpool-made induction ranges have only aqua-lift oven self cleaning. There is a long running thread here about aqua-lift which may bear reading if you think you want a self-cleaning oven.

You mentioned some reviews reflecting pan noises. There do seem to be more of those with Whirlpool induction products. A bigger concern for me would be the reports of crude low heat management akin to what is seen with many portable induction units. Induction burners produce low heat by cycling a burner on and off. (The technical term for this is "pulse width modulation," abbreviated as PWM.) When this cycling is done many times per second, the effect can be indistinguishable from low power on a radiant electric burner or a low flame on a gas burner. When the PWM is crude, you get longer pulses of heat and longer periods where the heat is off. While the temperature in the pan averages out, what you will see in a pan instead of a slow steady simmer will be periods of bubbling or momentary boiling followed by still water, followed by a momentary boil, etc. While most induction stoves and cooktops do not display that behavior, we've had several threads here that report this with induction cooktops and stoves made by Whirlpool.

Generally, the reviews and comments about double-oven stoves have been pretty mixed. There have been enough reports of odd sizing and uneven baking that my personal preference would be to get a single oven stove and spend $250 to $300 for a good, well-reviewed, countertop toaster oven. I'd suggest something like the Breville Smart Oven (BOV800XL) or the Cuisinart Convection-Combi-Steam Oven (CSO300N). You can find extensive reviews here, at chowhound and e-gullet if you want to research that alternative.

The induction range models that have gotten largely favorable commentary here are from GE and Electrolux/Frigidaire. They should hold up well to cooking big meals.

Cooking big meals for crowds was a big consideration for me when I was stove shopping four years ago. The induction range I preferred back then was the GE freestanding PHB925 which I got a chance to try out. I had no doubts about its use for big meals, for running canning-kettles and etc. There was no problem running the oven at high heat while running pots on all four-cooking burners. The current GE models that have been discussed here at length are the PHB920 (freestanding) and PHS920 slide-in, which are restyled (for the better, IMO) and improved versions of the old "925" models.

For as much as you cook and for as many as you cook for, you might find you prefer the GE burner arrangements if you are using larger pans. The burners have half-step settings, so about 19 heat settings. ( (FWIW, I found the GE burners' half-steps fine for adjusting my pressure cookers when I got my hands-on time with the predecessor PHB925 model). The GE models have had an 11 inch diameter burner at the right front and two 8" diameter burners on the left. Although it may seem counterintuitive, the freestanding PHB920 actually has more room for running larger pans together than the slide-in PHS920. (The front trim and back oven vent constrain the space a bit.) The GE ranges' ovens have a bit more depth (front to back) than most other brands. (They also have a full-size, 2kw convection heating element which some reportedly have found very good for multi-rack baking of things like cookies and trays of biscuits.

Supposedly, the GE ranges will (like the GE Profile induction cooktops) have communication with smartphones for running the controls with individual timers and adding on GE's bluetooth enabled remote temperature probe (for which delivery was supposed to start sometime later this spring.)

The current Electrolux and Frigidaire models are relatively new releases, so there is not much user information on them, yet. Several recent threads here have favorably discussed the freestanding Electrolux EI30IF40LS. This model has a 10-inch element on the right front and two 7" burners on the left. So somewhat smaller than the GE models --- not a problem for stockpots but maybe a consideration if you like 12" frypans or 10" diameter dutch ovens where you saute or sear lots of food at a time). OTOH, the Elux burners have quarter-step settings at the low end of the heat scale where finer control may be useful if you do much low-heat simmers with, say, delicate or precision sauces, or maybe pressure cooking. I think 3katz4me just bought one of the Elux freestanding ranges, so you might search for
that screen name here.

There are several Electrolux/Frigidaire induction slide-ins. The $3k EW30IS80RS Wavetouch slide-in recently replaced the former much-discussed E'lux slide-in model which had generally favorable reports. Favorable, that is, until something went wrong. Repairs and replacement parts turned out to be verrrrrry expensive. (That said, this is not necessarily a problem specific to induction stoves. These days, most models of all kinds of major brand ranges rely on expensive-to-replace boards. It is just that Elux boards seem to have been perceived as be more expensive than others.)

The newly released IQ-Touch slide-in EI30EF45QS is a somewhat "feature enhanced" upgraded version of the Frigidaire induction slide-in FGIS3065 which has been out for about a year. Both models have rotary dial digital input controls for the burners (i.e., knobs). Some folks prefer knobs to touchpad control systems. The FGIS3065 is the least expensive slide-in induction model available, usually sale priced below $1600 and often below $1500 according to reports in this forum) These models also have the front oven vents which, on other kinds of Electrolux and Frigidaire electric ranges, have gotten some decidedly mixed comments. Some buyers have reported the front venting to be seriously problemmatic, others do not.

The Bosch slide-in has been generally well received but there have been reports of reliability issues, control peculiarities and fan noises. The oven is not as large as on other stoves (though it is about the same as on the older Electrolux and Frigidiare models), so something to check out if you want to consider a Bosch. The burner layout is unique. Take pots and pans to a store to verify that it will work for what you cook with when using numbers of pans together. The Bosch has touchpad controls on the cooktop surface. With cooking for crowds, I'd be concerned about pulling something out of the oven and having to avoid setting it down on that part of the stove top. Being a messy cook when in the meidst of productions for large numbers of people, I also would have concerns about spills disrupting the controls in the middle of cooking. My concern comes from experience with older induction stoves going back to the Kenmores in the 1980s. Maybe Bosch has engineered the controls to avoid those problems but I would want to get some first hand experience before I bought the stove. The Bosch does have timers for individual burners which some find very useful. (I currently have a single burner induction unit with that feature and find it very useful.)

There are two other brands of induction ranges for which I have seen very good reviews and comments: the Viking and the Miele. I've recently had a chance to get some (brief) hands on time with the Miele and was very impressed. Unfortunately, both stoves are what I would regard as budgetary absurdities. As anniel notes, the Miele is $7k. The Viking is well north of that.

The granularity of cooktop adjustments along with hob size and placement were significant factors in my choice of the Electrolux freestanding. I didn't consider GE because so many people I know have had problems with GE appliances. though I did get a GE convection microwave as it had the smallest dimensions which was important to me.

I had a very expensive Miele dishwasher that was quite disappointing so would never again pay the exhorbitant price of that brand.

FYI...Wolf is coming out with a freestanding induction range in October of this year. I am not sure if you want to wait till then to consider it. I am sure it will be in the 7-8K range.

Here is picture of it.....