Gaggenau v. thermador full surface induction?
Does anybody have actual experience with Gaggenau vs. Thermador full surface induction? I've read that the power is more limited than regular induction units, that the surface is smaller than implied (30" cooktop rather than 36"), and that only 4 pans can be used at a time. But how are people who have them liking them? I believe Gaggenau is very slightly more expensive than Thermador- does anyone know if the price difference is warranted (any features that Gaggenau has that Thermador doesn't?)