Product review (5 stars): Best Combination of Features
UPDATE December 2017 - 4 years in, it's still immaculate, and everything still functions perfectly.
UPDATE December 2015 - I've had my range for 2 years and the current cooktop on it for 1.5 yrs. The range continues to operate flawlessly and the glass remains 100% scratch free, there are not even any tiny little "you have to look at it just right to see them" scratches. Follow my glass care tips below and you should see similar results. I remain completely satisfied with my range. I've bought more pans of different brands this year and none of them buzz below about level 7.5, then only mildly, if at all. If yours buzz all the time, they're either really cheaply made pans or you're cranking the heat too high. Turn it down! I seldom cook anything over setting 5 on any hob. In fact, I usually begin on 5 and turn it down to 3.5-4 once food is added. Except my hand-made wok, that baby gets cranked right up to 8 and stays there. And of course, I boil water on High, because I like water that boils in just a couple of minutes. I don't like waiting for Spaghetti Carbonara!

ORIGINAL REVIEW -  I can't believe I haven't reviewed my range yet. After waiting for this model (slide-in) to be released, I took delivery of mine a year ago and have used it daily since. I've had excellent performance. The induction cooktop is the star of this show and GE got it right. TIP: shop layouts and coil sizes before committing. I really like having the largest hob in front, along with a mid-size burner. These are the two most used. I also insisted on a slide-in range, because I want all my controls up front. I had a free-standing model once, and hated having to reach across hot pots to reach the controls. Never again.

Controls are pretty intuitive and very easy to use. For each hob, heat ranges from L to H, with half step increments from 1-9 in between. That's 19 power levels per burner, if you're counting. Power Boil takes the largest hob straight to it's highest setting and Simmer moves the mid-size hobs to level 2. The small induction burner has a Melt button which sets it to 1. There's also a Warming Zone, a small radiant burner that is designed to keep sauces warm.  Note that 5 (med) is the perfect starting point. If you're using higher heat for most applications, it's time to rethink the way you cook. Medium heat will get most any stovetop job done right. I have a hand-made Cen brothers Cantonese carbon steel wok. My big surprise is that I can use it on a mid-size burner, with it's wok ring turned upside down. I never need to go higher than 8. My wok begins to smoke in under a minute. This means there's no need for a flat-bottom wok, if you prefer traditional round bottom woks. At the other end, bakers will love this range because on the lowest settings, it's possible to melt chocolate without a double boiler. Another neat induction trick; when melting butter to toss croutons or for wings, I melt it right in the stainless steel mixing bowl I'll be tossing the bread or wings in. Be sure to use an oven mitt, the bowl will be hot!

Don't forget that this is a more powerful cooktop than most. Your average electric coil or radiant cooktop will have burners with max wattage ranging from 1200W-2400W. Gas cooktops have similar numbers, but expressed in BTUs. GE's induction cooktop uses 2500W-3700W.  "Medium" heat takes on a whole new meaning. Dial back the heat from what you're used to. You'll be glad you did.

The oven is just as easy to use as the cooktop, and GE takes steps to make things very intuitive. After selecting Bake, for example, the buttons to select temperature light up, leading you to them naturally. This is true of all functions: the buttons for the next step light up so you'll know what to choose next. The one flaw the oven has, and shares with most others, is that the temperature it displays when it's finished pre-heating is not accurate. I strongly recommend an inexpensive oven thermometer, like the Cooper-Atkins, that can be left in the oven and used to accurately gauge temperature. http://smile.amazon.com/Cooper-Atkins-24HP-01-1-Stainless-Thermometer-Temperature/dp/B00125TABM/ref=sr_1_1?ie=UTF8&qid=1421244143&sr=8-1&keywords=oven+thermometer

The oven will heat to 550F, hot enough to make a pretty nice pizza. If you're still buying frozen, you ought to check out fresh. Dough is readily available, and even using jarred sauce will (but it's so cheap and EASY to make your own) give you better pies than all but the best take-out joints. My pizza stone lives on my gliding rack, up near the broiler. BTW, this oven is quite large, and will take the largest 28-30lb. turkey with tons of room to spare.  My racks all slid very well until I cleaned the oven before Thanksgiving, now they're a bit sticky, but not worth losing a star over. (update - after ordering and applying some graphite, as suggested by Neon Cactus in the comments below, my oven racks glide effortlessly).

I've got standard cabinets with granite tops. My range fits well, with only a small gap between the counters and the glass cooktop. We had to adjust the legs to get just the fit we wanted, but that was (with the aid of a level) a 2-minute job at most. Easily done. The only 2 features I haven't used are temperature roasting with the probe (we use a grill thermometer or our Thermapen) and the warming drawer. The warming drawer is very roomy, though, and easily stores my various broiler pans and small sheet pans for easy access.

A word about cleaning. If you're new to glass cooktops, you'll want to buy a few microfiber kitchen towels. After wiping down the glass with soap or soft scrub, I dry it, then use glass cleaner (I make my own, so cheap) liberally and wipe it with microfiber towels that I use for this one purpose only. This is the best way I've found to keep it streak-free.

To avoid scratches, wipe the pan bottom with a towel, your sleeve or your bare hand or arm before setting it on the glass. Make sure there's nothing on the glass, either. Finally, if you have rough cast iron cookware, lay down a paper towel or sheet of parchment or newsprint. At high prolonged heat, the paper will burn (but not catch fire), but it will still protect the glass. Lift pots to move them, don't slide them. It's not hard, taking only 1 second for every pot or pan. It's become automatic to me. My first glass top broke. I've had it's replacement for 6 months and it remains scratch-free, not even any fine scratches. Clean it every night after dinner, wipe dust/grit off your pans, use paper when needed, don't slide pans, and you'll have a gorgeous cooktop.

Finally, I'll say a few words about cookware, to help you avoid some of the mistakes I made. People will tell you to test pans with magnets, and that works, to a point. But it doesn't tell the whole story. Poorly laminated clad and disk bottom stainless steel pans can emit a nasty buzzing sound, especially at higher power levels. Many, if not most, aluminum pots and pans have questionable amounts of magnetic steel in their bases, and may not work, or will only work poorly. All of the brands I list below do very well.

If you're a fan of aluminum nonstick cookware, I advise going with Circulon Infinite or Anolon Nouvelle Copper Aluminum. These are the only two lines I've found that appear to work well on every induction top. Check reviews here for other brands, there isn't another aluminum line I've found with universally excellent induction ratings. Other pans work great on some cooktops, but not on others, or they work on them all, but they're slow. Or they only work on smaller hobs than they should. I don't have the Circulon pans, but my small Anolon Nouvelle saucepan is the one I reach for when heating thick, creamy sauces or making oatmeal. It never, ever scorches and cooks like a dream.

For really good clad cookware that won't blow the budget, consider Cuisinart French Classic, anything by Zwilling, or my personal favorite, Vollrath Tribute, a commercial line that outperforms all but the very top end of high end clad cookware. It blows away All-Clad and does it at a killer price. Buy it at Wasserstrom.com or your neighborhood restaurant supply store. Honestly, although it's never going to be mistaken for stove jewelry, you'd have to pay about $200 more per pan to get better performance. All-clad, Calphalon, Cuisinart MCP and most of the boutique store brands (Sur La Table, Le Creuset stainless, etc...) also work well with minimal/no buzzing on high power. If weight and budget are no issue, go with Demeyere Atlantis/Proline or All-Clad Copper Core. They're the only pans that best Vollrath Tribute.

If you like disk bottom saucepans, consider Vollrath Optio or Update Interantional SuperSteel (same pans), another restaurant line. It's a bargain priced workhorse. Check Staples.com for excellent prices on Vollrath, the Update International can be cheaply had here on Amazon. Bonus - the lids fit Tribute pans. For a bit more, you can get the very nice Anolon Nouvelle Copper Stainless. It should be almost the equal of it's aluminum twin. For high end bullet-proof stuff, try Paderno Grand Gourmet or Demeyere Atlantis.