Product review (5 stars): After two years I still love this cooktop
After two years I still love this cooktop. For safety alone it's worth the money. I have cats that love to walk on the countertops when we're out and they can turn on the electronic controls but with the induction the cooktop simply turns itself off again and neither cats, cooktop or house is in danger. I simply never leave anything metal on or even near the cooktop when not actually cooking.
I got the five element version which was probably a mistake. The big burner is too large for most pots. I've only used it a couple of times.  I was upgrading the kitchen when I got this and also purchased a standalone tea pot and rice maker and there went two of my biggest uses of burners. While before I would occassionally run out of burners I've never done that since. What I would like is to replace the big burner with a really small one.
Forget about getting one of those plates that let you use ordinary pans on the induction cooktop. You'll need to get a good pan set that is induction ready (I like by Cusinart pans and they weren't that expensive as pans go) and once you have that set you'll never need the old pans. I hated to give some my old pans - they had been with me for awhile - but except for a very small pan I used to do things like melt butter I haven't missed them,
I does make noise, which is disconcerting at first. You really notice it if you use both burners that share a single heating element. It's a weird pulsing sound. I've gotten use to it.
The extra high setting really heats water in a hurry, And speaking of water, you really can put a disk cloth on the burner, put a pan on the disk cloth and bring the water in the pan to a boil. This is useful if the water is sweet since sugar water is bad for the cooktop. I make my own hummingbird food so I boil a lot of sugar water in the summer, DON'T use this cloth trick if your frying food or doing pretty much anything that doesn't use a lot of water. The water keeps the pan from getting too hot - water can't normally get much hotter that 212 degrees F and the moment the pan gets hotter than this it loses heat to the water. A pan full of oil can get a lot hotter. I browned a couple of cloths before I discovered this. Fortunately no fires.
Cleaning is a challenge. The cleaner tends to leave a smear after cleaning. I suspect this is true for all cooktops; sort of like trying to clean a window. Part of the problem is that the smooth surface provokes a desire for a really clean look. Still, it's easier to keep clean that a conventional coil stove. I need to try another cleaner.