Yeah, I saw both of those listed on the sites a few days ago. I've read a lot of bad reviews on the last few Samsung induction models, so don't think I would chance it with them. The Kitchen Aid one looks to be the better of the two, and has a nice large glass window on the oven door, and a reasonable price.

Still, for me, I like what I've seen in the pictures of the GE Profile induction slide-in, yet I haven't seen it in person yet. My current Profile freestanding smooth top is 10 years old and hasn't had any issues. Yet with induction being new to most US appliance companies, it makes me wonder if they've worked all the bugs out, or should wait a few years after a couple models cycle through.

I was in Best Buy yesterday and looked at the new Samsung one more closely. It has a chicken nugget button.

p.s. Samsung customer service fixed my FTQ307 burner weirdness over the phone, hooray, so I am a happy Samsung induction owner now (especially since mine doesn't have a chicken nugget button -- but I don't judge). All it needed was to be unplugged for 30 sec, then restarted. I had forgotten I am now cooking on a computer.

The nuggets button strikes me as just plain weird.

The manual lists five other specialty buttons for the oven.

The "crispy pizza" button might be useful if its function is to set the oven to use only the bottom element for heating/reheating. Many electric ovens these days use both the upper and lower elements for at least pre-heating and some reportedly even run the upper element during baking when temperatures drop too low (as from opening the oven door.)

The others sound plausibly useful (unlike the nuggets button) but seem dubious when you think about them.

The "proofing" and "defrost" buttons apparently run the oven a little over 100 degress F. I do the same thing with my present stove by turning on the oven light.

The "keep warm" button apparently automatically sets the oven to 170F on a three hour timer for keeping completed dishes warm while you do other things. Not sure what this really is intended to accomplish since the NE597 has a warming drawer. Anyway, what is so inconvenient about setting the oven to convection bake at 170 degrees?

The "slow cook" button is mystifying to me. There are "low" and Hi" selections but the manual gives no indication of what temperatures they represent. Apparently, you can use it for roasting meat at a some unspecified low and slow temperature. Why I would not just pick a setting such as 190 or 220 F and dial it in? The manual does not explain.

I wonder if riderman357 has anything more to report on the replacement NE597 that he is supposed to be receiving?

A well-respected dealer in my area says his customers have been happy with the quality of the Maytag induction, and the price. For me, being of short stature, I realized that having the larger induction unit in the rear won't work. I never use the back for my heavy pots. I picked up a Kitchenaid brochure in Sears, and it had the induction range in there for 2012, FYI. I'm leaning toward that one once I hear what people who buy it say, and am very curious about what a slow cook warming oven is!

The KA manual is finally available.

Apparenlty, it has one large burner in the front right and a not quite so large bruner rear left, rather like a lot of coi; burner stoves. So, different from the Maytags and Whirlpools which have both large burners in the back.

From the diagrams and illustrations in the manual and contol layouts shown there, it seems that my specualtion about this model having been made for Elctrolux by Samsung.

Here is a link that might be useful: KA induction range user manual