I've had my E'lux induction range about 20 months or so now; its been fine. This range's closest competitor is probably the GE induction range, announced maybe this past spring. Not sure if there are many units in actual stores, as yet, but there is a very thorough thread here on the GE induction range as well.

Other options include a Viking (more expensive, but with knobs) and something by Samsung.

It is mentioned there in the description for a Frigidaire hybrid range model: "Real stainless steel with a protective coating that reduces fingerprints and smudges so it's easy to clean." Other brands may have something similar.

No idea what this is, or how well it works. Contact Frigidaire / Electrolux to ask them about it. Don't see why they can't add this to any stainless steel product, so perhaps they will extend it to additional models in time.

There are some threads here about cleaning stainless steel; perhaps those will be helpful for you.

The upper oven is a bit smaller than a full-sized range oven. The rack measures 15 inches x 22.5 inches. Have you found that has been restrictive at all?

I am still debating whether to go with GE Profile which has a larger oven and a larger 11 inch hob on the induction plate. Electrolux's largest hob is only 10 inches. But I like the Electrolux!

Any & all opinions/ insights will be welcome!

I have used a portable induction plate for some time now, and find it is the "go to" burner of choice in our household. The only drawback is that it only has 6 settings, so to "simmer" means an on & off cycling, rather than a steady simmer. I look forward to having a more finely tuned range top.

As I recall, one issue with baking in the lower oven was that its diagonal heating element burned stuff directly above it. A pizza stone alleviates this some, but reduces this oven's very shallow height further. I don't know if its 120 or 220v. It is barely off the floor.

Another issue has to do with expectations: When people buy this range expecting a warming oven, they're happy; when they expect two full featured regular ovens, they're not.

A better solution may be to get a separate oven, such as the Miele (or alternate) speed oven, to use in addition to, or instead of, the main oven.

I'm very happy with the E'lux range. Its main oven is excellent, and allows you to adjust its temperature if that is ever off. But it does take time to pre-heat (a reason we use the Miele more often). Not sure how pre-heating time would compare with the GE, of course -- this clearly relates to oven size.

I have a Krups convection toaster oven for those times when the main oven is tied up with bigger things, but the small oven size is a problem for baking cakes & muffins; I had worried that this might be a problem with the lower oven in the Electrolux range, too. Your message makes vey good sense: If we expect one thing and don't get it, we are disappointed... but if we don't have the expectation, we are happy!
It is also very reassuring to know you have found the main oven to be a stellar performer.
I've pretty well decided this is the range for me, based on so many good reviews overall. And if the lower oven just can't do the job, I'll have to look for a separate wall oven.

The recommended breaker is 50 amps. You can make the wire larger to decrease the voltage drop, especially if it has a long run from the breaker to the range. Even if the wire can handle more current, they still recommend a 50 ampere breaker.

I'm knee-deep in renovations right now, so it is a good time to be accommodating any electrical changes! :>)
...and I have to upgrade from my old stove's 40 amp breaker anyway...
thanks!

No. Tell your electrician that you need a 50-amp circuit. He'll do the rest.

I like the unit so much that I will be looking at Electrolux's line of refrigerators once we are through our renovation; I think they've done really well with the design features & function of the range so I suspect they have done equally well with their refrigerators! We'll have to wait & see on that one...

Chac_mool mentioned there are more options now. I wonder if any stand out...I should probably start a new thread. I didn't see any recent threads that mention recent options.

Thanks to both of you!

I agree, there are more choices out there, but this is still the mid-priced winner. (Low price being the regular Maytag induction ranges, and high being the Viking, etc). I shopped for a long time, and bought it for under $3K at a local appliance store.

UPDATE: As soon as I typed this, I thought that I should try it again. This 1.5 qt actually does work on all hobs. I'll attribute it to the learning curve.

@Bree2-I checked out a Thermador without the hobs and it's sleek. Unfortunately, the cooktop is way out of my price range.

I also looked at the Electrolux and I'm torn. I really like the induction but the touch controls i wasn't too thrilled about. I guess it's a matter of compromise. The easy clean up is so appealing as well as the responsiveness, but I really like the look of knobs so I started looking at gas too. I guess I'll continue to research since i have lots of time.

Thanks for your thoughts, everyone!

Its good to have time, Westdale. I'm curious what you didn't like about the E'lux touch controls?

Its good to have time, Westdale. I'm curious what you didn't like about the E'lux touch controls?

The username is a nod to the baking, as well as my somewhat useless minor in French in college...but I had a great time in France doing it. Lots of bread, pastries, cheese, learning how to use French appliances (the microwave combo oven always confused me a bit!)

However, now that I have switched over, I would never go back. It is just way too easy to keep the surface clean. It also seems less "clunky" touching the controls than turning a dial... I wouldn't have predicted this.
I like traditional & classic designs over modern ones every time, so this choice in a range was out of character for me; there were however only a few induction ranges & even fewer in my price range, so it was either go traditional and do without induction, or go with the Electrolux slide-in range. Once I got over the modern "look" of the range and the electronic touchscreen, and once I got used to the ease of adjustments on the touchscreen, I was won over. Wouldn't turn back!

Can't promise you will feel the same, though... it is really a very personal decision.... If you could try one for a few weeks or so, that would help make the decision; but it is pretty unlikely you can have access to one for a few weeks prior to buying!

Giving up my favourite non-magnetic pots was a hurdle for me at first, too. But once again, I like using the induction cooking surface so much now that I am reconciled to doing without those few pots/pans.

One other note:
the glass surface has maintained its pristine appearance, but I do have a couple of scratches on the stainless steel wraparound rim; one of us must have inadvertently dragged a cast iron fry pan or stockpot a wee bit across the rim at the front, or maybe just rested the pan on there and lifted it off with a bit of a slide... no big deal, but those slight scratches are the only sign that the unit has been used at all.

In an ideal world, I would have chosen a larger oven. Like a lot of the convection ovens, the fan at the back takes up an inch and a half or so, which means the oven racks are a bit shallower than in my old oven (which did not have convection)...my old cookie sheets just fit inside the boundaries of the Electrolux racks.
Ovens bake more evenly when there is lots of extra clearance around all the edges of the baking pans (convection or not). It has not been a problem so far and (may never turn out to be one), but I do think the centre cookies on my cookie sheets do not get as much heat as in my old oven. If I could have purchased this range with a deeper oven, I would have.
I'm picky about oven & baking results though, so lots of people might think I was nuts on this aspect! I find there is indeed a difference between baking cookies with convection & baking the old-fashioined bay (crustier on the surface & chewier centres than with non-convection); I still prefere cookies baked without convection, and most people would not agree with me on this, I suspect! ;>)

The lower oven works really nicely for casseroles and baked veggies, etc. I don't use it for baking cakes or cookies... things that are at more "sensitive". But, it is very handy to use the smaller oven for roasted veggies, while the bigger oven is in full swing with other things.

I actually didn't get to try the stove at the store--I just got to look at it and I guess i didn't know quite what to expect in terms of the controls. I would love to have the Viking with the knobs, but i suspect that's beyond my budget. I'm glad to hear that both of you can speak to having no regrets--only a learning curve.

I don't bake all that much so I'm fine with the oven's size. I did see some earlier posts about the front part not fitting correctly and I did notice that on the floor model. That isn't a deal breaker for me but at least I'm aware of it and I'll be on the lookout.

I agree that French is not too useful here...now if you lived in Canada that would be a different story. But I minored in French too.

OK, I've gone on far too long about my opinions on this range, but hope it is of some help in your weighing of the pros & cons. Good luck!

According to this retailer the only slide-in induction range now on the market is the GE Profile.

Free standing is the one with the back on it. More than GE make them- Maytag has a model for sure (and the other Whirpool lines), as does Samsung. Unless those were discontinued in recent weeks as well.