If he needs quick transition from high heat to simmer, he'll absolutely love induction. Not only that, but the steadiness of the simmer -- or any temperature -- is superb. Re large pans, I chose a Wolf cooktop because the layout best fit large cookware. The brands that place the large burner in the middle are the ones to avoid -- a big skillet hogs the space. Those are good for a big pot of pasta, but no room to make the sauce!

Wolf isn't fussy about pan sizes either. You can use pans smaller or larger than the demarcations. I like that on my cooktop the small low power burner is in the front. That's nice for custards, puddings, etc. that need to be stirred & watched for changes in consistency. On the range, though, that burner is in the back. But you can use a small pot on the 8 inch burner & have good low heat control, so the low power burner being in the back isn't a big issue.

If you're getting lackadaisical and worry about accidentally leaving a burner on, induction is worry free, and you'll love the instant clean up.

I've no experience with a Wolf oven.

I’m not up to date on induction but can tell you that the new Wolf dual fuel ranges have backlit knobs which are bright red when the gas is on. I was worried about your same issue and this helped alleviate my concern so I have one on order.

Definitely recommend a trip to a Wolf showroom. I've got the cooktop, not the range, but it's an incredible machine. Cold to full boil is much faster than gas. Full boil to simmer is instant. As awm03 says, you can use large pans easily (I use a 15" saute pan regularly), and tiny pans work fine on the burners.

Before considering this $8770 range, I'd consider:

• Whether you'll be satisfied with digital cooktop controls (instead of knobs)
• Whether the cooktop controls are logical in operation and whether it's easy to determine a element's power level at a glance
• Whether it's easy to find the (dark) borders of the induction elements for positioning pots and pans
• Whether the oven controls, though full-featured, are easy to use in day-to-day use
• Whether the range is worth twice the price of the $4000 GE Profile PHS93XYPFS and four times the price of the $2200 LG LSIL6336F.

Wdccruise has good points--especially knobs vs cooktop digital controls. But for convincing someone that induction is a good alternative to gas, Wolf is a great starting point. Get your husband to test the Wolf. If he likes it, start evaluating features and price from there.

I installed a 48" Wolf dual fuel range in my previous house and when we built the current house 2 years ago I went with the 36" Wolf induction range. No regrets going with induction. Much more control than gas and so easy to clean up.

There is a learning curve for some ... my DH still doesn't get that on the high setting, things start boiling really fast and will quickly boil over! No need to turn the "dial" as far as you would have with gas.

That is a good point about the knobs -- one requirement when I bought a new hood vent was no touch-screen, I wanted buttons. I see that the Bosch 800 series has knobs, as does the Miele. My concern about Miele is the difficulty getting service in my area. It's more expense than the Wolf, too.

Bosch has a 30" industrial design range with knobs. So does Miele. And Electrolux. A J Madison has 45 listings for 30" induction ranges. Lots have knobs.

How much more would Bosch have had to spend to include a 0-9 keypad instead of up/down switches to set time and temperature? And why is it sacrificing appearance for convenience with crosses for induction element borders instead of circles? GE was smart enough never to use those and LG dumped them with its new model.

There's an excellent extensive review of that Bosch range at their website:
https://www.bosch-home.com/us/productslist/cooking-baking/slide-in-ranges/induction-slide-in-ranges/HIS8055U#/Tabs=section-technical-overview/Togglebox=accessories/Togglebox=manuals/Togglebox=accessoriesOthers/

The review is positive, but I'd miss a bridge feature, roller glide oven racks, & oven wi fi (a true convenience for working people or busy parents).

Thermador has come out with a new line of induction ranges. They have the Liberty cooktop which is very flexible re pan size & shape. You could use 2 griddles -- I'd like that for breakfasts w/ the grandkids.

https://www.thermador.com/us/products-list/ranges/30-ranges/PRI30LBHU#/Tabs=section-highlights/Togglebox=accessories/Togglebox=manuals/Togglebox=accessoriesOthers/

Re knobs: I originally wanted knobs, but after living with Wolf digital controls for 2.5 years, I now dislike using knobs: slower, less precise, & I resent the time spent cleaning them & the grease that accumulates around the stems.

Note that like Bosch induction cooktops, the $8400 Thermador PRI30LBHU has only one digital control to set the power of all elements, not one control per element. Also, the oven is very short, only 12" tall* compared to 17" for the Bosch.

*Could this be a typo?

AJ Madison has a lot of homeowner reviews. I find them very helpful when I’ve had to buy new appliances.

The challenge (at our age) with big changes in how appliances work (such as not having knobs) may be a bigger issue for your and your husband in terms of forgetfulness. Only you know what will end up confusing either one or both of you. New stuff is always a learning curve. We cursed at our new Bosch DW for months….

Not having easy repairs in your area is a huge factor.

Ooh Ooh! I saw Bluestar just came out with an induction range - with knobs, no less! I called around to a few showrooms in my area, they don't have it on display yet.

30 Induction Range | BSIR30 (bluestarcooking.com)

Not having seen either IRL yet, my hesitation with the BS compared to the Wolf would be the burner placement -- I prefer the large burner in the front on the Wolf. That is because DH makes a bloody mess -- he will use that large burner the most, there will be grease splattered all over the backsplash behind the stove, and eventually the grout is going to be all jacked up with stains if he's using a burner on the back. Having the large burners in the front will mean more splash on the stove and less on the splash. (and yes, we do have ventilation, but grease splatters happen...and quite often with him...and he just doesn't pay attention to the mess and it gets left).

Wolf 30" Professional Induction Range (IR30450/S/P) (subzero-wolf.com)

Blue Star BSIR30 $7,000: what justifies this price over competing induction ranges?

Why should anyone have to justify their preference for a beautiful, well-functioning, well-made item?

Higher priced appliances have less plastic insides and each part is made with a better option. Go to appliance stores and ask them why this sexy stove is $7k and that sexy stove is $11k. They will tell you.

Then you can decide what matters to you.

@awm03: "Why should anyone have to justify their preference for a beautiful, well-functioning, well-made item?"

1. She has no data to support any of your claims.
2. Opportunity cost.

...what justifies this price over competing induction ranges?"

Not everything is about cost. I WANT a professional-grade range and can afford it. When you pay for my range, I'll look at a cheaper mid-range option.

In other words, this: "Why should anyone have to justify their preference for a beautiful, well-functioning, well-made item?"

-----

Back to topic: Anyone else want to share their experience with the Wolf induction? Or has anyone had a chance to play around with the new Bluestar induction yet?

Do you have a high end appliance store you can visit? I have found that good appliance salespeople are geeky about their products and that might help you learn what makes your choice a good one for you.

Ignore the dumb comments. Buy what you want. You’re not getting a lot of owner comments about the induction stove you think you want.

"Here is what I did. I started with learning how to..."

I'm glad you posted this. We're the type to NOT read the manual and dive right in -- seems like that would lead to much dissatisfaction with the technology. So your points are noted, as are the other ones.

I am limited to a range; this is a replacement, not a remodel.

RedRyder: I do have a Wolf showroom not too terribly far away, and also high-end retailers that carry both Bluestar and Wolf. The problem is I want a demo on the specific ranges I'm looking at, not just a general demo of how induction works (already got that). I imagine the Wolf showroom will have the induction range on display, since it's a dedicated Wolf showroom.

The Wolf showroom by me (owned by Wolf and not an appliance dealer so can't buy the appliances there) puts on various free group demonstrations where they feed you a nice meal. Before the demonstration, they ask you what type of appliances are you interested in seeing, and then they cook with those sort of appliances.

You can also schedule appointments at the showrooms, but they may limit the demonstration to boiling water (I've seen that one several times at different showrooms). Perhaps if you ask them and bring in something that you want to see cooked, they may do it. I would think if you bring in your own induction cookware and food, there is no clean up for them or expense beyond the electricity.

Gaggenau does not make a range, but you can install a Gaggenau oven underneath a Gaggenau induction cooktop. Gaggenau has an induction cooktop (400 Series) that lets you put a pot of any size anywhere on the cooktop to cook. It does not have those round circles that other units have. Your husband can cook with a large pan to his heart's content. This is a picture of a 30" Gaggenau oven installed under a gas cooktop. (I don't have a picture of an oven installed under an induction cooktop.) I also attached a picture of the 30" induction cooktop face.

^^ I'd have to re-jigger the countertop to accommodate a cooktop and separate oven unit -- that hassle probably isn't worth the added expense and won't look good because while I do have some leftover granite, they'd have to cut narrow pieces and seam it in = not a good look.

ETA: That is good to know about the showrooms. I did see on the local website that they have group demos, but they're scheduled on Saturdays, and that doesn't work with DH's schedule (remember -- he needs much more convincing than me). But I'll be sure to talk to them about what a 1:1 demo entails when I make an appt.

@homechef59 I tried to PM you but can't. Question -- can high-heat stir-frying/wok cooking be done on induction. Speaking to DH today, that is another concern of his. He does a lot of lomein, fried rice, etc and is constantly flipping that pan around, he doesn't think induction will be compatible with that style cooking. Which he does frequently.

https://blog.yaleappliance.com/how-to-use-a-wok-on-an-induction-cooktop

As part of a kitchen remodel, we bought a Wolf 30" induction range (model IR30450SP) in June though it wasn't installed until August and we didn't cook with it until October when the remodel was finally done. The only positive is - it boils water quickly - for pasta for example - I have three complaints: 1) get knobs NOT electronic controls because if something boils over or any liquid spills near the controls, the whole panel shuts down and you can't cook. 2) The oven temperature is highly inconsistent and doesn't cook evenly - whether roasting or baking. If temp is set for 350, I look at see the temp is actually 328 F. Whhhat? Bread regularly comes out uncooked in the middle. Turkey and chicken the same. I do not recommend the range at all. I am an experienced baker and my reliable recipes do not work in this oven. 3) the burners on also weirdly inconsistent - burning parts of pan but not other parts. AVOID this range if you can

I have the exact same range and it works flawlessly. I use the temp probe and all my meats are cooked perfectly and I don't let things boil over so I can't comment on abusing the cooktop. The touchpad works great, easy to clean and looks nicer than knobs.

I do not abuse the cooktop. Cookie, how do you explain the oven temperature being off by 50 degrees F. If the temp is set at 350, why do two different thermometers register the temperature at 298 F or 303 F....eg 50 degrees off.

Sounds like you need to recalibrate the oven. Should be in your owner's manual and/or a video on YouTube.

An authorized Wolf repair person already replaced the entire GENERATOR and recalibrated.. One day later, while trying to cook a Cassoulet in the oven at 350 F for 3-4 hours, the oven consistently was 50 degrees below the temperature we selected on the control panel. Maybe this particular model is a lemon. Don't waste your money (over $9k). Buy another induction range. So very disappointing.