Have you tried looking at the GE Profile or Monogram products? They are available at a good price(especially the Profile). They have a high BTU burner of 18000 and excellent simmer control. Most people seem to be quite happy with them. They are available in 30" and 36" models, black and stainless steel. They also offer gas on glass, but the high BTU burner is not as powerful. I was on the road to getting one before I got turned around and decided on induction instead.

I struggle to give credibility to any one that can't substantiate their claim with a photo OK, here's the problem with this. Nobody really cares whether you "give them credibility", whether you believe their experience is true or not, or whether you believe Wolf chipping is an issue or not. Certainly not enough to go digging through their hard drive looking for a picture to post just for you. Particularly since your posts frankly seemed a bit rude. I understand you may not have meant them to come off that way, but they did. Maybe if you'd asked in a different way, you would have gotten pictures. Such as "I'm wondering what the chipping looks like and what areas it tends to happen in. Would you mind posting a picture?" instead of "I think you're lying. Prove me wrong with a picture." All people are trying to do here is share their experiences, and then let others make their own buying decisions based on that information. Most new posters who join these forums and ask questions are pretty trusting, because spammers and people with conflicts of interest generally don't last very long here. If someone replies to a question with their genuine experience with a product, good or bad, the original poster may ask them follow up questions to get more details or clarify things - but since they're grateful for the time that person took to write their responses, they aren't going to thank them by grilling them for evidence that they actually own the product or have/have not had issues. If you don't find the information relevant to you, and want to believe that we're biased against Wolf, are "fear mongering", and that a company like that would NEVER allow something like this to happen, etc. Then go ahead! Nobody is trying to stop you from thinking that, and it's no skin off anyone's back that you bought a Wolf and like it (many people here were in that same boat at one point!). But when you then basically accuse people of making up stories about problems and being too stupid to use an oven properly without the enamel flaking off - you can expect a response. Still, of course it's a public site that anyone can join, and people with agendas occasionally make their way onto it. However, if someone is suspicious of a member, it's usually super easy to spot those people by giving their profile a quick glance. If they just joined the forum, and all their posts are strongly positive or negative about a particular product or service, chances are there's something fishy going on. However, if they have been posting here for years about a great variety of different topics, they probably know what they're talking about and are just trying to help. And, another way to spot someone genuine is to see if their opinions change over time! Again, most of the people here who criticize Wolf about this issue had nothing but good things to say about their ovens before they ran into trouble, and that can be verified by looking at their posting history. Complaining about a product failure 2.5 years after warranty expiration is not terribly reasonable In most cases, I would agree with this. Stuff happens. If something like an ignitor or even a control board happens to go bad not too long after the warranty expires, it may not be the most fun situation to be in, but it could have just as easily happened if you'd bought a different brand, and engaging in online tirades against the manufacturer would not be the most productive thing to do. Just suck it up, fix it, and move on with life. However, replacing an oven liner isn't like replacing an ignitor or a control board. It's the equivalent of performing open heart surgery on a range. The fact that it is more economical in most cases for the manufacturer to replace rather than repair is very telling. And when there seems to be a pattern of the issue happening to more than just 1 or 2 people - it's concerning, and I would argue complaining about it is quite reasonable. Wolf seems to recognize this as well, and although they won't admit that the chipping can actually be a safety hazard, or that it is a widespread problem - they have been known to confess on the phone that it is a recurring issue. In the first "problem" link above I see an oven that was repaired to the satisfaction of the owner, much to the dismay of some. Well, this particular oven was still in warranty, so of course it was repaired to the satisfaction of the owner. It better have been! There has never been any question about Wolf being willing to honor their warranty. They have been said by many to be polite and efficient when dealing with warranty repairs or replacements. The questions start to arise after the warranty expires. Like any manufacturer, Wolf is not obligated to do any goodwill repairs or replacements out of warranty. However, due to the price premium they charge and the advertising they do, people expect more out of them than other manufacturers. In many cases, they have lived up to this expectation, like in the links I gave. Promptly replacing products, in or out of warranty, and after several replacements, if there was still chipping, buying back the oven without resistance or fighting. But the problem is that they are inconsistent. In other cases, they have unfortunately not lived up to it, like in the cases of wekick and the Kails. Both were left with unusable products in under 10 years of use (under 5 years in the case of wekick) with no option to sell back their ovens, or repair without spending thousands with no guarantee it wouldn't happen again. When there are that many reports of this exact same issue happening (and evidently countless other incidents out there that didn't make it onto the internet or didn't even get noticed by the owner), that doesn't seem fair. In the third link I see an actual problem that's from metal fatigue. Does that really matter? I have used self clean ovens of various brands for decades and never run into any issues with the cavity becoming damaged. Besides, the Wolf chipping has been reported in units that have not had self clean run even once. That was her third oven, and the two before it had met the same fate. After three defective ovens in less than a year, can you blame someone for not wanting to try another? Yes, this was one of the cases where Wolf did the right thing, but again, with so many failures that early on, they kind of had to.

If you are considering a gas range, the Wolf all gas range does not have the blue interior so does not have the amount of chipping the wall ovens and DF ranges do. Chipping on a Wolf gas range is mentioned in one of the lawsuits but many posters here have reported issues with the blue but few if any with gas ranges. The terminology "open burners" vs "sealed burners" is used by manufacturers in an ambiguous way. Every burner used to be "open" until the 1980s when new burners came out that were capped to prevent food from getting into the burner ports and the burner tray was sealed to prevent food from getting into the works of the range. The first prostyle range to come out with "open" burners was Viking. This referred to the burner tray only. It was still capped. Since then there have been many variations of what have been called "open burners". The burner tray has very little to do with performance other than some people have a preference for one or the other for ease of cleaning. There are other attributes that do affect performance. You can look at BTUs on the high end for high heat cooking and the low end for simmer. BS has never given out the BTU rating on the low end of their burners but most users here seem to think it is sufficient. There are a few features of the BS star burner that effect delivery of heat and differentiate it from Wolf and Miele dual stacked ring burners. I am assuming that you are looking at the RNB. It is the star design that gives it the ability to disperse the heat over the bottom of the pan. You have two chances to distribute heat---the burner and the pan. The star is a benefit if you use pans that conduct heat poorly like cast iron, steel or even cookware that is plied depending on how it is layered. Consider if you notice a ring of heat on the cookware you have now. If you have heavy copper or aluminum you may not have any issues with it. You have to match the size of the pan to the burner to take full advantage of this. I use 12-14" pans a lot so this is not as much of an advantage for me but I have copper and aluminum pans that distribute heat. The key is getting the pans thick enough. I have two aluminum pans that look about the same but one conducts heat much more effectively than the other. The star burner also delivers more heat to the bottom of a wok and many choose it for that alone. Another aspect of the burner that effects delivery of heat is that the star burner is not capped. This allows the heat to go in a more straight up direction. BS increases that effect by aligning the burner ports along the rays of the star so as the burner is turned up, any flare stays more in the footprint of the burner. Capped burners have more flare but the amount depends on how it is engineered. The dual stacked burner cuts down on that somewhat. The BS range top disassembles for cleaning. Some people have strong opinions about this but here is how it works. https://youtu.be/3K2DR2ub1sA In looking at the oven, BS is wide enough to hold a full commercial baking sheet. Compare broiler sizes. Miele has dual convection fans and self clean. Consider service available for each brand.

If you are going to get a Bluestar, get the open burner model. The cast iron surface is much easier to keep clean, it won’t scratch like stainless will. It cooks so much better. There was a poster a while ago who I remember wanted a Bluestar, but insisted on the sealed burners. People on this forum tried to talk him out of it. A few months later he posted back that now that he had the range, he didn’t like the sealed burners, and the open burner model would have been better. If you want a sealed burner range, I think in that case you’ll be happier with a Thermador or GE. Also, don’t get 5 burners on a 30” range - there isn’t enough space for 5 burners, and you’ll never be able to fit 5 pots at once on a 30” range, so you’d do better with 4 burners. Go to a store that has them on display, bring your favorite fry pan with you, and you’ll see what I mean. Also keep in mind that the high btus on the pro-style ranges that you like will need a good hood exhaust. When you remodel, make sure the duct to the outside is 8” or 10” diameter, not less, and your hood has enough cfms to handle the btus.