Product review (5 stars): EXCELLENT RANGE - BUT BEWARE PAN SIZE REQUIREMENTS!
I ordered this GE induction range from another retailer and then spent a few hundred dollars on a brand-new set of Circulon Symmetry induction-ready cookware.  I was loving my new induction range and how FAST it boiled water, until I tried to use one of my three new "10-inch" pots/pans that came in the set on the dominant front right power burner, which the manual says requires a "minimum 8-inch" pan size.  The 10-inch pans would not work, though they worked on the smaller burners.  Meanwhile, my 30-year-old 10-inch cast iron pan worked fine on it, but I'm reluctant to use it due to its rough bottom that could scratch the cooking surface.  Also, the 8-inch induction conversion disk I bought heated up just fine.

I called GE for a service appointment but in the meantime, I continued to try & troubleshoot why this was happening because it made no sense.  I finally figured out that you have to measure the BOTTOM of the pan, not the top, so beware of the fact that every pan in the world is advertised and sold is by its top diameter, not the bottom part that touches the stove.  I called GE customer service and the best they could do was offer me a $50 rebate certificate if I want to buy yet another GE appliance, which I have no need for.  It will cost me much more than that to buy a 12-inch induction-ready frying pan so I can actually use this power burner which occupies one-third of the entire cooking surface.  As most of us are right-handed, I'd assume, like me, most of us favor the front right burner for most of our cooking.  You won't be able to do that with this range.  So if you choose to purchase it, don't buy new cookware without measuring the BOTTOM of the pan if you want to use the dominant power burner.  The Circulon frying pans have a flat bottom that is at least 2 inches in diameter smaller than the top diameter.  Amazon (and other retailers) sell a 2-pan package for $59.99 that includes a 10" and a 12" pan.

Other than this issue, I do like the range.  Burners heat up super-fast.  I roasted a lamb shoulder last night and it smoked like crazy, I had to put my fan on high and open the terrace door a couple of inches...but I'm not sure if it had anything to do with the oven as much as the minced garlic I brushed on it at 450 degrees for half an hour.  It stopped smoking after about 45  minutes and the roast came out great.  So after 3 1/2 weeks, I guess I'm liking it, so far...

(Update):

OK, it's now 6 weeks later and I'm LOVING this range. I guess the above dilemma turned out to be a big "duh" but GE should definitely state that the critical pan size is the stove surface contact diameter, not the "pan size" as most manufacturers advertise, nor even the actual interior cook surface diameter.  With this technology, appropriate pans must have a perfectly flat bottom. Since most pans curve outward from there, this builds in a discrepancy. (GE, please add this to your advertising specifications!)

To address other comments I've read here and elsewhere:  When I clean it, I do usually turn the burners on accidentally but this is no problem because (a) they don't generate heat, and (b) after 30 seconds or less they turn themselves off anyway.  The only exception is the oven control, but hey - the illumination is a big clue and all you have to do it touch it to turn it off.  The same thing happened in cleaning my old electric range touch controls, or with any touch microwave oven control.

Mr. Burns' review stated that the oven racks are difficult but I do not have that problem.  My installer, a general handyman, put the special ball-bearing slider rack in in 10 seconds without even reading the instructions, and I've subsequently moved it myself with no problem.  I love the ball-bearing sliders.  The other two racks slide easily for me as well, so...(??)

I do get the buzzing sound when using certain burners at certain heat settings but it's not really an issue. The benefits of the super-fast heating outweigh that and you're soon enough distracted with the act of cooking. With the new 12" Circulon pan I bought, the power burner works great...and I'm delighted to finally have the super-sized fry pan I always wanted :).  My old, and luckily magnetic steel spaghetti pot works fine on it as well.

I have also used the oven several times subsequently, and no smoking or odors.  I think the instructions state that "first time" there may be some odor from surface finishes burning off. I do not have that now.

Also, the built-in meat thermometer is great - but has a very short "leash."  I wanted to use it on a chicken roasting near the bottom of the oven while I had an appetizer on the top rack, and the cord wouldn't reach. Next time, I'll reverse the order but in this case the oven was already hot. When roasting in the normal position, i.e. centered in the oven, it's great, because it will alert you when the meat temperature is achieved.  In the above case, I just used a stand-alone instant meat thermometer instead.  Not a problem.

I also love the extra-large oven window.  And finally, I love the soft blend of the dark charcoal-gray color with the stainless steel.  It's a welcome relief from the stark black-and-stainless look of the past 20 years.