We have that Dacor. Love it so far (only 5 months since installed). It has very similar layout to the Wolf with the clustered knobs. We primarily went with the Dacor because we needed their downdraft system in our island. We wanted big pot drawers under the cooktop and their downdraft has by far the smallest dimensions and allowed for the drawers...the other brands (downdraft) did not. I think both are great choices although I don't have any personal experience with the Wolf. Good luck!

Briefly: What's the best (w/r/t performance, service, cleanability) 30" gas cooktop for BlueStar RBCT304BSS and it is not even close. About $1500. * Being able to clean the cooktop is a high priority. Will those porcelain coated grates hold up? I think solid cast iron porcelain coated or enameled will hold up well. * If I want to stay closer to $1k than $2k, can I do better with a Wolf, a Viking, (or GE, Thermador, others?). Below is the 30" Dacor distinctive for $1049 delivered. If you want to go significantly cheaper than the BS that is what I would do. I would buy the oven independenty of the cooktop. Just make sure the install instructions allow for under cooktop installation. Here is a link that might be useful: LINK

We've successfully and without any problems cooked on our 36" four burner Dacor cooktop for ten years. No problems during this time. The sliding grates are very helpful and clean up nice with plain soap and water. The stainless finish has been upgraded I see, but still ours looks good as we've kept it clean. The BTU's are not nearly what they are now but we've never minded and we cook a wide variety of food types requiring different heat. The simmer capability has been fine on soups, stews, hams; of course you need a disperser or double boiler for cream sauces and chocolate, or just a small copper saucepan held off the full flame and a whisk. Regarding the ignitors, I make sure not to get water or other on them when cleaning. They rest below the grates so you couldn't bump them with normal cooktop use. You do need to ensure the porcelain burner tops fit right on their groves to avoid. Otherwise when you turn on the burner you will hear clicking as ignitor attempts to ignite. It's just a quick turn with your wrist until you feel them go into their proper resting point. Our gas pipe feed is a half inch diameter. I'd definitely buy a Dacor cooktop again. It's paid us back in spades with good looks, minimal maintenance and no service calls. Good luck and happy cooking.

I've had a Monogram 36" 5-burner for 3 years now and love it. I was originally smitten with Dacor's marketing and style. Then I looked at ratings and repair rates and went and looked at the units themselves. I also spent an afternoon putting my head into ovens at a show room. My conclusions -- Dacor is for the kitchen that no one actually cooks in; looks pretty but not really practical or the best use of space. Monogram cooktops and Thermador (or Kitchenaid) ovens are for those of us who actually use the appliances. The Monogram cooktop has been a gem. 4 big points -- controls are on top, where children are less likely to be able to reach and turn them; grates are cast iron -- will last forever and develop a nice "patina" with use; BTUs are more than you'll likely need (biggest challenge is getting the flame low enough); and stainless steel sealed burner units are the only way to go. Large 5th burner is great for oversized pots. I find that Monogram's "medium" setting is more than hot enough for most cooking that I do, and after an initial browning, I'm often more near "low" or "simmer" - so there is more than enough BTUs. Dacor ovens are very small on the inside. Thermador and Kitchenaid will give you the most interior space and have a covered heating unit (cal rod). Much easier to keep clean and avoid burning yourself. I've had the Thermadors for 3 years (double 30" ovens) and can cook amazing amounts for holidays and parties. When we entertain, we cook; we do not order out or have it catered, so having great equipment with great space is critical -- especially when you're cooking for 20+.