I'd give up knobs for the quality and reliability of a Miele or Bosch. It may take you a minute or two of actual instruction and demoing at a dealer to really know if you can use touch controls. Or you can watch some vids . This first shows some benefits. Each manufacturer does do their controls differently.

You can look on the appliance forum for reviews. Neither Viking or Bertazoni get high praise. The Gaggenau induction cooktop is technically knob controlled or hockey puck. Take a look at that one if you want a knob. Also, the Miele combi induction unit I believe is knob controlled so is the Gaggenau combi. These are expensive cooktop units but will offer the knob you want. I have a regular Miele with touch controls and love it. My 76yr old dad had no issue using it.

Good luck!

Do move over to the AP. Many experts there. However, the DH and I are your age, thereabouts, and we find our Bosch to be easier to use than knobs. Big red lights! Plain numbers! And nothing to clean around. It has worked flawlessly for years now. Best thing we ever bought -- and the easiest to operate. Good luck with your project!

My mother has a Bosch touch and I HATE the touch controls. I am also prefer knobs- at 30 years young- and it was like pulling teeth to find one that fit my budget/needs with knobs. Just wanted you to know you are not alone!

I recently switched from an electric cooktop to a 36" Wolf induction with five hobs and I am finding the touch controls intuitive. Cleaning is so easy when you don't have knobs to clean around. I think the minimal time spent learning the touch control is totally worth the tradeoff of not having knobs - basically you hold your finger on the unlock/lock control long enough for it to unlock, then touch the control for the hob you want to use and select the temperature. If you need an extra kick, touch boost. Induction is extremely quick to respond to adjustments in temperature. I was dead set on putting in gas until I witnessed how much quicker induction is than gas. I really, really wanted gas. It was so painful to give in, but I totally love my induction.

On bonus we found with the Wolf, that I suspect may be different from other brands judging by the tradespeoples' comments, is that it is really shallow so that we were able to get full use of the drawer under the cooktop. Our cabinet carpenters only needed to trim the drawer 1/2" all the way around and create an opening in the right, rear corner for the electric hookup . Our cooktop is set flush with the granite and does not have trim banding, just silicon. It's very sleek.

I went from the old coil cook top to an induction with touch controls. No problem. I am your age and DH is somewhat older yet. They are very simple to use and if I am doing something like using the timer to start and stop the oven, I even find that easier with a touch pad than the old knob controlled oven I had. Just keep the instruction manual handy in a drawer. It is so much easier to wipe a touch pad clean than to clean around knobs.

Thanks Renee Texas - seems like we are in the minority wanting knobs. Did you ever find one you liked with knobs? I am willing to blow the budget if I can find the right one.

I was hell bent on having induction with knobs and looked long and hard at Bertazzoni and Gaggenau. I don't think I found any other options. I ended up ruling them out for various reasons and "gave in" to touch control, the Miele 36". The controls are much easier to use than I expected, once you learn that all Miele appliances are need a press-and-hold-for-a-milisecond technique. I'm thrilled to have induction after gas in my last three houses and don't mind the touch after all.

The Gaggenau puck was super cool and I was kind of sad to walk away from it. You should know that it doesn't operate like a regular knob at all. Be sure to try one out in person because you might find it just as fussy as touch controls (not only do you turn it, but you also have to slide or nudge it which is something new to get used to). It is also held in place magnetically so you can easily remove it and walk away with it. If it got lost, replacement cost is at least $400. I was willing to accept all this but wanted matching appliances (silly I know) and the Gag ovens weren't right for me.

I ruled out Bertazzoni because service in my area is almost non existent. Even the sales rep told me that it took them up to 10 weeks to receive parts directly from Italy. I thought they were the best looking appliances though!

We have had two Bosch induction cooktops with the touch control and have loved both. My mother, 70, has to take a second to orient herself each time she visits but i don't think she'd say she has any trouble with them. I think Samsung offers two induction ranges with knobs. Not sure if they have a similar cooktop offering?

I have a Samsung range that has knobs for the cooktop and touch screen for the oven. But it only has 4 hobs. I like the knobs but you do have to clean around them.

I just saw a Samsung induction cooktop at Lowe's with a magnetic 'puck' that is similar to the Gaggenau. I think you can use either the puck or the touch controls.

60 years young, you should have no problem w/o knobs., IMO... we have miele induction and we find it very easy to use. now we are not that "young", but truly the learning curve is slight.... within a few days, you will be fine!!

go to an appliance store where u can try it

and u will appreciate not taking knobs off to clean around them... one flat surface, just a breeze to clean!!

Frigidaire Pro has a new induction cooktop with knobs.

I just had this model installed last week as I prefer knobs, there is a digital display above the knobs while cooking.

I have just found out that Bluestar makes a 36 inch induction cooktop with knobs. I know I am in the minority, but really like the functionality and look of knobs. It doesn't seem so modern in what will be a classic white kitchen. Does anyone have any experience with this cooktop?

Thanks Kristin - good to know - I'm just not sure about the burner configuration - I really have very little need for the large rectangular burner on the right as I do not do much grilling indoors - was wondering if it would perform like a round one - I'll have to do some more research - Update us if you find out anything else - I love the look of the Viking but am concerned about reliability (although I see they use the Viking Induction (an older model) on the ABC show "the Chew"

So, the rep actually talked about the square v round thing. He pointed out that most round pans will fit entirely within those rectangle burners so we’ll work on them, whereas rectangular griddle/grill pans usually stick out beyond circle burners, this working less well. He really sold me on that feature, actually.

I like my Frigidaire Pro very much. The knobs are great and very easy to use. Highly recommend the knobs. There is a low hum on the higher settings but not so much as to bother my tinnitus. I was worried about that with induction in general. Had to purchase new cookware as my older Farberware was not induction compatible. There are 2 basic choices in stainless steel: fully clad and disc bottom. I am a home cook, retired, with weaker hands/wrists. I suggest bringing a magnet to the store when you shop. The fully clad are much heavier, even empty, that I couldn't manage. I found a popular European made brand (EU standards) of disc bottom cookware called Silampos (Home Goods) that has worked out wonderfully well. For a 12 in. frying pan I purchased a fully clad Cuisinart in the French Classic collection. It is made in France to EU standards and has the helper handle. For eggs I found an inexpensive small coated frying pan at Tuesday Morning made in Italy (EU standards) called Domo.

These cookware review articles are very comprehensive:

https://www.centurylife.org/cladded-sidewalls-vs-disc-bottomed-cookware-which-is-better/

and

https://www.centurylife.org/is-all-clad-worth-it-is-it-still-made-in-america-why-does-it-cost-so-much-what-are-some-alternatives/

I am not finding that cooking on induction not much different than on my old solid element electric cooktop. Timing is different so there is a learning curve as to which setting to use for simmer, how long to melt butter, etc.

Brian S. The issue with the touch panel (and presumably the floating knobs over the touch panel) is that even small spills turn one or more elements off, and if your hands are wet (or even damp), the controls just don't work reliably. Touch panels would be okay if they were separate from the cooking surface--for instance if you could mount them on the hood--but on the surface I curse them every time I cook. Other than that induction is the way to go.

Thanks Jerry - I am concerned with what you said about turning on and off, but more importantly to me is the look and ease of function (for me that means knobs). Not a lot of choice out there especially in the higher priced models. No Wolf, Thermadore, etc - only Viking - I have a while to decide so perhaps another will come out - If not, I'm going to have to role the dice on the Viking.

I'm also in the "knobs vs touch control" conundrum. If you're in the middle of cooking and wearing oven mitts or dishgloves, you can't use the touch control without removing gloves, which seems really inconvenient. Thoughts?

Brian S. - are you saying that even the units with knobs, are really touch control? Do the knobs activate the touch controls?

Fatcatz, no the knobs work as they would on a gas or electric cooktop - For me, it is a necessity - I DO NOT want a touch control cooktop - However, there are very few to choose from that have knobs. On the higher price end there is a beautiful Viking model - (about $4500) for a 36 inch - I have seen it in person and it is gorgeous. A beautiful gray color and very classic looking which is a plus for me. It doesn't look too modern, but is what I would call a transitional look. The others I have seen are the Bluestar (about $2500) - It is black - Then there is a Frigidaire Professional (also black) that runs around $1600. The only other I have seen is by Bertazonni which is an Italian brand that I have heard is hard to service in many areas. I'm leaning towards the Viking as I really like the looks of it - My friend is going to get the Frigidare as she has soapstone countertops and feels the black will be a nice look for her. As of now, I have only found 4 induction cooktops with knob controls, and I have looked extensively - My renovation hasn't started so I still have some time - perhaps more will come out, but for now I'm going to bite the bullet and go for the Viking. You only live once right? Good luck.

Brian S. Bluestar has one with knobs. That will be what I get next. I have one of their electric wall ovens and it's been great.

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Thanks Jerry - I did just see that - I understand it's pretty new but I hear they make a great product. It's not bad looking but I do like the look of the Viking better for my kitchen. Wish Viking had a better reputation these day. I'll be looking into the Bluestar for sure.

I would like to add that the Frigidaire Pro is a matte black and not the shiny black that you are used to seeing. Fingerprints and such are not a problem. Yes, occasionally the knobs need cleaning, nothing new there. The digital display above the knob is large and easy to read. The knobs are very easy to turn and glide. One other consideration for us was the amps. Our kitchen cook top amp is rated 40 amps at the box. The Frigidaire Pro is rated 40 amps but the others were 50 amps. Didn't want to upgrade the wiring, or, in the case of fire (unlikely) give the insurance company an excuse not to cover us.

milblader - Thanks for sharing about your Fridgidaire Pro. I also want knobs, but nobody around here has this model on display so I couldn't see the color and texture. I thought I read somewhere else that is wasn't the shiny black and that's a good thing in my opinion. Since I'm replacing a Jennaire with downdraft, I guess I'll have to find a nice island range hood to go with it. Any suggestions?

Sorry, no range hood; never used the old down draft either.

Have not had a problem with the induction burners turning off if the knob gets wet. I purchased a microfiber cleaning cloth to use and it works great getting the surface clean. Food does not burn onto the cook top so clean up is very easy.

Kristin S -- I am curious if you ever got the Bluestar induction. Yesterday, we met with a BS dealer and learned they have a higher wattage burner than the Wolff or Miele, and also have a five minute memory -- so if you take the pan off, say to drain off fat, and return the pan to its place, it will remember what heat you were at, so that you don't have to restart that burner. This seems a plus for those of us who take the pan off to shake or flip the contents. We are trying to decide between a gas Bluestar and induction.

Well, we still haven't started the remodel as the variance didn't go through - We now have another plan and should begin in a few months. Does anyone have any additional experience with the Viking or Blue Star?

No experience with Bluestar because it wasn't announced during the2017 kitchen remodel. However, my experience with the Wall Oven is such that I would not hesitate to get the Bluestar induction.

I'm also a fan of knobs, but not a fan of them on top where they can interfere with pans. Have you looked at the Fulgor Milano F6IRT304 induction rangetop?

@jeffreybeauchamp - I had NOT seen that, and it looks nice. That would actually solve another issue I have and eliminate the seam in my stone. Do you know anything about quality and reliability? I know some of the Italian products (Bertazzoni, etc.), are not known for their quality and parts are a problem. However, this is really nice looking. Seems I can only get it in Brooklyn NY - Don't want to make that trip, but may have to.

I've seen a few positive reviews of Fulgor Milano products on Amazon and Appliance Connection, but not for this particular model. I've been searching much like you have. Good hunting!

@jeffreybeauchamp - Thanks - I'm going to do a deep dive. I've spoken to one showroom in the Boston area who really likes the brand, although he was unaware of this newer model. I'm assuming it's the same as the 30 inch (I'm looking at the 36 inch). One comment on the FM website is that they don't recommend the use of cast iron cookware. I've reached our to FM and the appliance store in Boston is reaching out to their rep. He can't understand why as all other induction cooktops to not discourage cast iron. I will report back with any findings. I'll also reach out to the 2 outlets in Brooklyn that carry FM - They are both closed for the Jewish holidays.

Hi @Design Girl! Another possible candidate - that’s great news. How is your search going? I like the Fulgor range top look, and I love the knob. Might the concern about cast iron have something to do with the possibility of scratching the ceramic glass top? Let us know. I hope all is well with you.

Hi @eam44 - Search is still the same. Viking, Blue Star and this range top model. I haven't been able to get much info on this. All the choices have some drawbacks (limited service I believe). This one was interesting as it's a range top so I wouldn't have to have a seam in my marble. Then again, the seam wouldn't be terribly noticeable since it's only an inch or so on the front and back. My construction drawings are out to bid. How's it going with you. Any decisions yet?

@Design Girl, that is so great! What kind of marble are you going to use? I guess you will have to make a decision soon. The range top look is nice, as long as the induction works well.

I’m finally comfortable with the design. I just have to re-measure and order. I just haven’t done it. I can’t believe we are well into November. It would be so nice to be able to cook and to have my house in order.

I hope you are well!

@eam44 - I hope you remain well. With Covid, it is such a difficult time to shop. I've barely been out of the house in 8 months. I'm glad you are happy with your design. I know if was a difficult process. Although I really dread going through such an invasive renovation, the only way out is through. I'll just have to stick it out.

I'm pretty sure I'm going to be using Danby marble in Olympian white (if I can get a few slabs I like). I'm going to have to get out and figure things out soon. I've seen the Blue Star and it is nice looking. The Viking is on display in a working showroom, so I can use that as well. Although the FM would eliminate the seam, I just don't know about reliability. In addition, I'm not traveling to Brooklyn during Covid to see it. Keep us posted on your progress. We need to take a page from the Nike ad and "just do it".

@Design Girl THAT IS MY FAVORITE MARBLE!!! I’m so excited for you. Are you having it sealed, or are you going to keep it raw/honed and go with the flow? I would love marble, but I have been set on soapstone for so long. It is so easy, and it has been the bench top in my laboratories since I was in high school. I just wish it were a bit brighter. I worry I will get sad with gray counters, but I’ve never been sad in the lab.

I am excited for you. Yes, I’ve got to just do it indeed. Once the cabinets are ordered everything will start to move again and I need that.

@eam44 - I LOVE soapstone. If I wasn't getting the marble, I'd get soapstone. My hardwood floors are dark, so marble it is. It will have a honed finish, but I will seal it. I've heard about something called "anti etch" but have to research a bit more. It's supposed be be cured with ultraviolet light and lasts for 10 years. It's also supposed to be $100 a square foot which seems ridiculous. I certainly don't want anything that will change the look and feel of the stone. I'm probably just going to let it patina. I'm glad you like the danby.

@Design Girl, I’ve got the same situation plus no natural light in my space. Dark oak floors, walnut cabinets, island will be painted in SW Riverway, a perfect Cleveland blue (blue gray) with soapstone counters. I had considered getting white Corian counters - clean, bright, trouble free. Acrylic, I think, but soapstone is more durable.

I also considered marble, but marble the Mediterranean way, unsealed, etched with lemons the day it is installed. So few people here do that, that I decided it’d be a bad idea. Most people avoid patina on marble at all costs. And how would I really feel if I bought a gorgeous piece of marble and got an olive oil ring on it? I want a surface I can use and not worry about, and soapstone is so hearty. I keep telling myself the proper lighting will take care of everything, even in a region where fewer than 50% of the days are sunny. Right?

@eam44 - It will be fine. My best friend has soapstone counters in her interior kitchen, so no light. She has dark walnut floors but she did paint her cabinets white. She LOVES the soapstone, and so do I. I'm sure the right lighting will take care of things. Who knows if I'm doing the right thing. I just wiped up an olive oil ring i missed last night(on my CORIAN). I have to say, that stuff has served me well.

@Design Girl, Corian is great stuff! My sister's was installed in her home, to the previous owners, in the late 80s and aside from the spot where her housekeeper laid a hot pan, it is perfect. We don't even see that spot any more, and she could easily get it cut out and replaced. I have white Formica counters and they have lasted for almost 60 years. They need to be replaced because they are starting to show a loss of sheen, but 60 years for a kitchen material is pretty great.

I'm sure you're doing the right thing - you're buying gorgeous marble and having it sealed. I was intent on buying gorgeous marble and letting it be. It works well in Greece, but I just didn't have faith it would be as charming here. Thank you for the reassurance on my choices. I had mentioned the same thing to my nephew and he said the same thing - lighting. It's amazing how little lighting I use in the house, because it's old, it doesn't have the type of ambient lighting I like. I'm always using overhead lighting dimmed.

Great, another plan I need!

Never heard of Rosso