Product review (5 stars): I'm never going back
I've tried electric, halogen, gas... with my new kitchen remodel I installed this on a recommendation from a friend. pricey but it's so amazing i'm never looking back. This review is for the 30" but would apply to the 36" as well. I believe 30" is more reasonable for single cook usage.

COOKING:
I got the wolfgang puck collection from sams club. truly awesome. better than the costco kirkland version i feel.

One large cooking surface and then 2 medium sizes and 1 small size. Note the actually surface for cooking is slightly smaller than the circle drawn. each circle can accomodate pans larger than it (I use a large square grill cast iron pan on the large circle and it still distributes heat well throughout). I use smaller pots on the medium circles without trouble. If it is too small though it will not work and start beeping like there is a malfunction. The circles are admittedly very hard to see without turning on the vent light.

boiling water is almost 2/3 to 1/2 as fast as other stoves. a small pot boils within seconds. it truly is noticeable and i've never seen anything faster. it has made me a believer in induction efficiency. Range is from L,1,2,3,4,5,6,7,8,9,H. Here is the breakdown from what I have figured out thus far over 2 years of using this thing. The cooking is very even and predictable. It has made my cooking more precise than ever before.

L -- awesome for keeping stuff warm, soups especially. it doesn't burn and you can leave stuff on L for 1-2 hours even with very little water evaporation. Don't over do it though as it will sooner or later remove all the water.

1-3 range -- very low simmer, excellent for slow stew. lower end if you can't babysit as much.

4-5 range -- good for slow cooking. spaghetti and noodles i boil the water fast at 9 or H and then drop to 5 for the rest of the cooking. it still has a few boiling bubbles rising to the surface frequently. I use 5 on a cast iron skillet to warm up soft tortillas.

6-7 range -- good for meats and most stirfry cooking. will boil water off very quickly. it doesn't burn meats too quickly at this range. cast iron is awesome for meats by the way. I cook my pancakes on cast iron at range 6 and it works extremely well even at high altitude Denver.

8 -- I use this to quick stir fry vegetables with my stainless steel pots. it will rapidly burn stuff so be quick on the draw. I often add a bit of water immediately after and let it steam in the pan. it will steam of water very quickly at this number. (Actually, to update I've now gone to using 8 to brown my raw chicken. 2 min each side is perfect for browning, then can slow cook for 4-6 more minutes with sauce or add water to steam cook a bit).

9/H -- only should be used for boiling water. it will burn everything else at this number. I prefer 9 for some reason as the water doesn't boil over the sides as much but whether 9 or H it will get out of control very quickly if you don't babysit it constantly. Also if you are warming up soups, 9 is good for fast warmups without burning the bottom layer. I found for some reason at H it will sometimes char the bottom of the soup (totally uncool).

Note even though they tout the cook surface with induction, realize even though only the pan gets hot, it does transfer heat to the glass/ceramic surface thus the surface will be crazy hot after an extended usage. for practical purposes you still shouldn't touch it at all after use (I tried and burned my finger). It does cool much faster admittedly. Still should keep small children away and teach kids safety.

That being said I love the flat and cool surface and commonly will put plates and other items on the unused sections so I can transfer food to plate easily. It makes the entire cooktop a cooking or working surface (except the controls). I even put hot pans from the oven on it to cool.

CONTROLS:
The touch controls are very easy to use. you need dry hands though and a dry surface. if you get any water on it at all it will start beeping and freaking out. and also all the stovetops will immediately turn off as well. perhaps a safety feature, but a bit annoying sometimes when you accidentally boil over some water and it shuts everything off until you wipe off the water and dry it. A quick bounty usually does the trick. Your hands must be dry as well.

When you touch to turn on initially it will flash 5 and not start heating yet until you touch + or -. Then 5 will stop flashing and you can increase/decrease from there. As I use 6/7 most often this is very convenient.

The controls are well placed in the middle and easy accessible.

CLEANING:
completely smooth one-piece glass surface is super easy to clean. no ridges no bumps. gas and electric coil was the worst. if you cook a lot and like to keep a clean look with low maintenance i strongly recommend these smooth surfaces.

note though the edges are slightly raised so little crumbs can get under it. hasn't been a bit problem, but i'd prefer it to be completely flat with my countertop. perhaps my installation was not ideal...

i can use the green scrub on the surface without scratching it. since it is glass it is stronger than standard steel knifes so you can cut on it without fear of scratching. I typically clean by using dishwasher soap on the green scrub and scrub off all the food particles, then dry it with a few pieces of bounty paper towel. After 2 years it still looks as good as new after this method. Takes me <1min to do it.

MAINTENANCE:
nothing so far and i've had it for almost 2 years now. been cooking pretty much every day on it too. i'm a heavy kitchen user.

30" VS 36"?:
i've debated this issue a lot since i had the option when remodeling my kitchen. i have to be honest though i went with the 30" because i cannot imagine needing so many pots/pans cooking at the same time. it is literally impossible for one chef to do so. I went with a 30" cooktop and a 36" hood because i read online that a wider venthood does a better job of capturing all the steam and exhaust from cooking. Also I figured it would give me the option to upgrade to 36" cooktop if I really wanted it in the future. At present, 4 cooking surfaces is more than plenty and already pretty hard to manage all at once. I cook for my family of 4.

SUMMARY:
the fast, efficient, reliable cooking of induction and the super easy-to-clean surface have totally sold me. I'm never using another cooktop. You decide on 30" vs 36".