Product review (5 stars): Researched for 6 months and chose to get the GE. Here are my thoughts.
On GE's implementation of induction:

Please read up on how induction works before buying an induction range. It's nothing like ordinary electric cooktops.

- The induction range is amazingly fast and responsive. With a very thick, 7-ply Demeyere skillet (which normally takes a while to heat up even when empty), the medium-sized burner can boil 1cm water in under 10 seconds. When you turn the heat down, the response is nearly instantaneous -- even with the large heat capacity of this skillet, the water slows its boil in less than 3 seconds,  and that's on a smaller burner that does NOT have the "power boil" feature.
I read numbers like this when I was researching induction and they didn't impress me. Really you have to see it in action to realize how much time it saves.

- I heard complaints about "buzzing" on GE's previous model of induction range. Some people even returned it for that reason. Here's the skinny:
> When on low heat, below 5 1/2, the range "clicks" as it (presumably) turns on and off. The click is about as loud as lightly tapping a Bic pen against the counter. I don't find it distracting or annoying.
> When on high heat, you can hear an "electric" sound. It doesn't sound much different to me than the sound I hear when I turn on high-powered standard electric cooktops, except that the electric cooktop is usually silent after a short time while the induction range keeps making the sound.
> The sound itself isn't loud, and I wouldn't describe it as "buzzing." What it sounds like is an electric transformer. I'm sure you've heard one before -- they are the giant grey cylinders on some power lines. You hear the same sound near high-tension power lines. It's exactly like that (in fact, the sound is probably coming from a transformer in the range), but it isn't as loud. I don't have sound measuring equipment, but i'd say that it's noticeable in the kitchen but not in the adjacent dining room except for when everything else is silent.

- While arguably the greatest benefit of induction is that the range can vary temperature with even greater control than gas, this range does do the "on/off" switching at low settings (those below 5 1/2 out of 10). In practice, this hasn't reduced temperature or caused hot-spotting like it does on a electric glasstop, but it might when using very cheap, thin pans.

- GE's range detects pan sizes and won't turn on if the pan is off the burner or is too small. This prevents accidentally heating a stainless steel wedding ring, for example, or a steel spatula. It also prevents you from using small pans on large burners, though this isn't a problem in practice... Except for the very large burner. We don't have any pans large enough for it to turn on. Not a problem though, the other burners work perfectly (Update: We now have a few pans large enough for the big burner and they heat up even faster than the other burners. According to the C-Net review, the large burner is the fastest-heating burner they have ever seen by quite a bit).

- On changing pans: This was surprisingly cheap and easy for us. T-Fal has a whole set for under $99 (as if this writing) that works perfectly on induction. See http://www.amazon.com/gp/product/B000GWL8T4/
We have some "nicer" pans, like Demeyere, but they don't seem to work any better and cost a fortune (A single skillet, while clearly well made, cost three times more than the entire T-Fal set!).
You still want to do your homework on induction. If magnets do not stick to your pan's bottom, they probably won't work at all. The pan's bottom surface must made from one of: Most types of stainless steel, mild (ordinary) steel, or cast iron. Aluminum pans work only if the bottom is made from one of the above--all aluminum or all-copper pans do not work at all

On the oven:

- If you are worried about changing all your cook times with a new oven, note that you can adjust the thermostat of the GE to match your old range.

- The racks don't seem to be especially well designed/manufactured, The slide-out rack was very difficult to fit into the oven, even with significant force, and scratched its sides a little. The other racks seem to be a little too wide as well and are difficult to pull out. They also make a rather unpleasant grinding sound as they slide along the oven walls.
(UPDATE December 2015: The racks have "set" and are now easy to slide in/out. The aforementioned scratches were not deep and did not penetrate the protective powder coating of the inside of the range).

- The oven doesn't preheat especially quickly, but it does tell you its temperature in realtime as it heats.

-  We haven't used it much at all and probably need more practice, but we did try cooking two pizzas at the same time with convection mode. The top pizza did not cook as much as the one on the bottom, though it did have slightly thicker toppings. Technically for 2 pizzas, we are suppose to position two racks equidistant from the center of the oven. We kept the 3-rack configuration because, as mentioned above, shifting racks is awkward.

- The oven's window is larger than almost any oven's I've ever seen. It seems larger in person than the photo makes it look.

- The oven light is near the door of the oven, so I guess it's easy to replace. I've never had to replace an oven light, though, so this is speculation.

- The convection fan is audible but not loud, high-pitched, or distracting. It sounds more like white noise.

On the controls:
- The entire control surface is capacitive touch glass, like on a smart phone. It works very well and rarely misses a tap. It is a little sensitive, though. When leaning over the oven (which admittedly is not done often), it sometimes thinks the "set timer" button has been pushed. The controls do have a lock-out feature to prevent this from happening and presumably to prevent kids from playing with it.

- Range settings start at 5 of 10 when you turn them on. You then change the power with +/- buttons that shift the value by 1/2 with each press. Thus, it's slower to set the a burner to "2" than it is with old-style knobs. This problem is partly resolved by special buttons. One burner has a "simmer" button, which immediately sets power to 2. Another has a "Melt", which sets it to 1. The large burner has a "Power broil" button, which presumably sets it above 10/10 for a time. (Update: It just sets it to 10/10)
In practice, changing settings is still pretty fast. The GE Monogram cooktop has a slide-to-set feature which I like even better, but it hasn't trickled down to the mid-range line.

- Overall I am happy with the design of the controls. They feel intuitive, and give you hints as for what to do next. For example, when you set the timer and enter the time, the "Set timer" button blinks to remind you to tell the oven that you are ready to start the timer. There are many small touches like that which tell me that the GE engineers spend some time thinking about how to make their range easy to use.

UPDATE: After two years, we have had zero problems with the unit. The glass surface still looks good, with only some very minor scratches.