I find if I want to compare a lot of any appliance the best site is AJ Madison and BTW to do a cooktop and a separate oven is going to cost a lot more than a range . Have you cooked with induction and are you sure your pots and pans all work with it? I ask because I have had 2 clients over the last 3 yrs who have gone back to gas they just fund induction not to their liking. I suggest you try to find a good appliance store that does demos . As for the oven I have never seen a convection oven with only one rack.

The 800 Bosch is recommended over a Kitchenaid or Whirlpool product. Frigidaire has a good product at a lower price point. Here's a good frypan source at a reasonable price point. Induction ready.

The Bosch range pictured is the radiant electric model, not the induction model. The Bosch induction ranges have digital controls, not knobs like the radiant model.

I just purchased an LG LSE4617ST induction range. I specifically rejected both Bosch and KitchenAid induction ranges because of the design of the cooktop controls. In both cases, one must first select an element whose power you want to adjust and second move the shared digital slider to adjust the power (see page 10). Also, the controls are on the cooktop; one must stand at the range to view (and adjust) the power levels. The LG induction ranges have conventional knobs that can be observed from anywhere.

The Frigidaire FGIH3047VF has a digital control for each element located on the front of the range.

I lean toward to Figidaire FGIH3047VF with air fry, convection it is the best seller and nice price.

A consideration to bear in mind with the Kitchenaid model you apparently are considering. The oven self-cleaning function is Whirlpool's much maligned "Aqualift" low temperature method. (Kitchenaid is a Whirlpool brand, but you probably already knew that.) If you haven't looked into "Aqualift," you might want to start with the thread do-not-buy-whirlpool-aqualift-range has been running here for years. and the equally long-running aqualift-technology-on-maytag-ranges-oven-cleaning. For not so recent reveiws of the range here, the Houzz search engine can be hit or miss, but you might turn up some threads by googling with a search string like this: "houzz gardenweb + kitchenaid + induction range." (Maybe you've already done that, though?)

With regard to the Bosch ranges, the burner layout is a design that some like and others do not. If you cannot find a display model, it could be worth your while to make a full scale drawing of the top on piece of newspaper and test it with some pans to see how the layout works --- or doesn't --- with your pans. Also, the current models Bosch ranges are very similar to the previous iteration for which there are some long threads which would be worth your reading if you haven't already seen them. An example is "brief-review-of-newest-bosch-induction-range-hiip055u."

Susan Davis: (not sure how to reply to a specific comment). Separate cooktop and oven would be my ideal. Wish wish wish. That's what we had before this house. But, this home had nearly new quartz counters installed shortly before our purchase which we'd have to replace if converting to built-ins. Unless you know of a way to do it without losing the counter? FYI we will be removing the over-range m/w and installing a proper fan with wood cover, and will be replacing the top cabinet doors with more shaker style, and will modify the cabinet to left of m/w to come lower and have a cubby for small m/w

Replying to Patricia Colwell Consulting: Yes, have looked at AJ Madison and also the manufacturers' websites. Am now considering the Cafe after reading about what others do not like about the Kitchen Aid in particular (hot exterior when oven on, noise, controls easily touched). I have cooked with a lovely Neff induction cooktop at my cousin's in Scotland. They have wonderful appliances there. As with many things, when American manufacturers attempt to offer what is perfected in Europe, they often fail miserably (early front loading washers are an example). All my cookware will work. I have an individual induction hotplate and have tried my cookware on it successfully. About the rack -- I meant being able to bake on more than one rack at a time like a true convection oven. Have you watched the Great British Baking Show? They use lovely Neff ovens and it makes me so envious when I see them bake cakes on three racks at a time.

Reply to wdccruise: Thanks. The current range is a gas Frigidaire which I hate, so that has put me off that brand. Looking now at the Cafe. We have a great appliance store not too far away where we can see many of these, but they sure don't have them plugged in except the higher end ones in their demo kitchens. Such an expense for something you don't know how you will like until after it is installed. Return policy is key.

Reply to jwvideo: Thanks. Will be looking at what our local appliance store has (high end huge store -- Friedmans). Someone told me the Thermador cooktop allows you to put any pan anywhere which sounds fabulous. But we don't have that budget. I sure don't want one that makes me put a large 12-15" pan on the back instead of front. So. much to consider.

Those of you who have or have used an induction range, can you tell me if there is a noise when the elements are used? My portable one sounds. like a fan and I'd sure hate that every time I cook. The Neff I used in UK was quiet.

I also need very visible controls since my husband has bad eyes.

We have the Miele induction range, which is pretty quiet and the knob controls are very easy to use. We also had the Viking range briefly. No problems with the cooktop, but the fan in the oven was very noisy.

With regard currently available ranges? The three I've had a chance to use recently (attended a demo at a local dealer before Covid) were the GE freestanding model, the Miele range and a Bosch (800 model IIRC). None of the three had noticeable noise from their control panel cooling fans.

The reason a portable induction cooktop (PIC) "sounds like a fan" is the same reason that desktop computers can sound like fans --- smaller enclosures with cost-constrained cooling fans for the electronics. Most built-in cooktops and ranges, being bigger (and not so cost-constrained on the manufacturing side) manage cooling better and will be quiet like the Neff you used in the UK.

My daughter has the Cafe Induction 30 inch drop in range and loves it. I've cooked on it several times and have not noticed any noise. IMO, it is one of the nicest looking ones out there. GE repair is also very easy. If it is in your budget, I would not hesitate.

I am still waiting to get a Neff oven to no avail but then NA is always bigger is better mentality instead of function in my experience. I love many European appliances and have had some over the years that were still better than most NA ones. I guess we just to wait to catch up. I don’t like induction for most cooking and prefer gas but I do have a portable induction burner I use for delicate sauces and melting chocolate. I run a catering biz from my home so my appliances are truly chosen for function first . Only you can decide what you need for function.

I've had an Electrolux (same company as Frigidaire) freestanding (not slide in) for several years and I really like it. I originally wanted a slide in and liked the looks of the Bosch. However when I investigated all the choices I decided I liked the cooktop layout of the E'lux the best. I was also skeptical of reliability/longevity of induction and decided it might be wise to choose one that was $1000+ less expensive. Mine makes minimal noise unless I have multiple things going at the same time and at least some on high settings. Though I've noticed it, it's not bothersome. Whatever noises this thing makes the advantages of induction FAR outweigh any noise nuisance.

Patricia Cowell Consulting: Yes, very disappointing not to have NEFF in NA! What about the Miele induction top slide-in range? I love Miele for vacuums, washers and dishwashers but I don't recall them having any outstanding reputation, when I lived in UK, for cooking appliances. There was a Miele slide-in on clearance the last time we were at Friedmans -- we weren't ready to take the plunge yet -- maybe we should have nabbed it.

Miele has a great reputation for gas stoves. I'm sure they would be good for induction as well. However, the Miele is 8K. I would stay away from Samsung and LG - Service is difficult at best and I'm outside NYC.

I have had my Samsung Chef Collection Induction with Convection for a little over 5 years, and I absolutely love it! It has two 8", one 6.5"and one 12" element. Front dials and controls making it easy to access, see, and manage. So easy to clean with just

water and dish detergent!! The oven can be used as a single or a dual for baking or roasting at different temperatures (slide out divider). I love the temperature probe although it is a bit difficult to get placed in the socket. My Thanksgiving turkey was a beaut and perfectly done. I have only used the warming drawer once, but I don't make big meals for us or gatherings, so it is used mostly for storing my large skillet and splash screens.

The only negatives are special (magnetic) pans for induction cooking, and recipes requiring covering in the oven due to convection type heating. Swiss steaks and pot roasts are now done in the crockpot.

Mine was a floor model purchased at Best Buy (with a massive discount plus rewards, so my matching over stove microwave was essentially FREE) and I did get the extended warranty (which is now expired), but never needed to use it for service. I also have a Samsung refrigerator, which did need service, but Best Buy in my area is really good at sending out service techs.

I have the Cafe induction slide in range and quite happy with it after about a year. I did have to get new cookware as I went from an old school electric coil range to induction. It did take some getting used to because the burners got very hot, very fast compared to my old range.

Wondering if those with induction have any problems cooking huge heavy pots. I just filled my big stockpot with 4 chicken carcasses from the freezer, plus water etc, and it weighs a ton. Tried it on my portable Fagor 1800W portable induction and it gave me an error msg. I think it was too heavy?

I also have a 40yr old 15”dia Cuisinart stainless griddle that I cannot live without — wondering if it is too big for induction top?

On a 30 inch range, you'll never get a 15 inch burner. I don't think they even go over The Cafe has an 11 inch burner that can boost to 3700 watts. It has 1 -11 inch burner, 2 -8 inch, and 1 -6 inch with a warming burner. The two 8 inch burners can be bridged together. I don't see why a large pot could not be used on the largest burner. I doubt you have a larger burner now. My daughter cooks all the time with a large Le Creuset cast iron dutch oven with no issues on her Cafe. Perhaps you can find one in a working kitchen at your appliance center and try it out.

This was my post to a similar question, now a few years later and still LOVE induction. Not loud or noisy and just SO easy to keep clean.

Design Girl: Thanks. My large cookware currently works fine on a normal large gas ring which is smaller than the cookware, but they conduct the heat to the edges due to their copper core between the stainless. No idea if same principal applies with induction

Mea5: wish I could have separate cooktop and ovens but am limited to slide-in unit. Have you ever put extra large pots on induction burner? Any issues?

Problems cooking on induction with huge heavy pots (big stockpot with 4 chicken carcasses) and with a 15" Cuisinart stainless steel griddle?

Stockpots -- mostly no problems but there can be with portable induction cookers (PICs), Been a while since I researched PICs, but some did/do have maximum weight limits. IIRC, the Fagor PICs used to ban anything over 12 lbs gross weight. OTOH, plenty of other PICs (and ranges and full size induction cooktops) will do fine with 5 gallon kettles. A few years back, I received a Max Burton PIC and wound up giving it to a friend to use for beer brewing. He has been using it for years to boil 5 gallons of wort in a large kettle.

I have never had any trouble using large (5 gallon, 14" diameter) stock pots on several different induction cooktops. These days, I mostly use a large (12 Litre) pressure cooker to make stock from carcasses. IIRC, the pressure cooker weighs about 13 pounds, plus the weight of the turkey carcasses, plus about 14 to 16 pounds of water. I also do some water bath and pressure canning, as well.

Over the last couple of decades here (going back even before the Gardenweb name), the question has been discussed several times, and mostly in relation to using induction stoves for canning and preserving. The advice in those threads has been to read the user guides/manuals for the specific induction stove you are considering. Some manuals forbid large kettles, sometimes because of weight and sometimes because the design of some the stovetop electronics apparently were vulnerable to heat reflecting through the glasstop from the oversize pots. At one time, I think some manuals for Whirlpool induction products did forbid oversize and very heavy pans, and specifically said not to use them for canning. Last time I looked, neither the GE products nor the Bosch or Miele products has any problem with oversize stockpots, canning kettles and other such weighty cooking processes.

The potential issue with oversize pan bottoms on the Bosch ranges is the one is that Mea5 mentioned- -- with the burner controls integrated into the cooking surface, you have to be careful to keep the edges of your pot off the control surfaces.

The more general issue with pans with bases much larger than the induction field diameter can be uneven heating. Mostly, no issue with large pasta pots, stockpots, and such because the liquid in the pot distributes the heat throughout the contents. (That's how folks have been using 15" diameter pressure canners on 8" diameter electric coil burners for the last century or so.)

Where you run into potential issues is when you are cooking something for which it is important to have very even heat across the entire base of the pot. Examples would be a big kettle of a thick ragu or when using your 15-inch Cuisinart stainless steel griddle. For those tasks, whether you can use them or not, or how well they work on induction, depends of how well and how evenly the pot or griddle conducts heat.

Stainless steel by itself does not do a great job and a plain stainless griddle may take a very long time to get heated across the entire surface and even then, the outer areas may be less hot than the rest of the pan. This will be obvious on, say, an 11" diameter induction burner where the outer couple of inches of the a 15" wide griddle will take much longer to come to griddling heat than the rest of the pan. Same thing happens with gas burners, too, btw.

But, your pans have the stainless exterior wrapped around, say, an aluminum or copper slug (a/k/a "clad"), right? Those the slugs do a better job at conducting heat, With your clad pans (and your clad griddle?) apparently working on relatively smaller gas rings, you can reasonably expect similarly relatively even heating on induction out near the edges of the cooking area if you give it enough preheating time. Your pans with copper cores will heat a bit faster and maybe more evenly than ones with clad aluminum cores.

Some of this may be moot. It has been a while since I've seen one of the old stainless Cuisinart griddles, but, if yours is like the one my aunt owned, it has a wide, thick, raised outer rim. The actual cooking surface was more like 12" in diameter. If yours is like that, and yours has (if I understood your post above) a copper core, it probably will be be fine on an 11-inch or 12-inch induction burner. Also, you might take some comfort from the induction rule of thumb that your pan's cooking surface can go an inch or so wider than the induction burner diameter and still get pretty even heating. (Do check that old Cuisinart with a magnet, though, as some models might not have been made from magnetic stainless steel.)