I find that sometimes it is better to simmer on the 22k or 15k Btu Bluestar burners, a simmer is relative to the size of the pan or the amount of food in that pan. In our cooking school we find that a large pan of soup or stew simmers better on one of the larger burner. While the so called simmer burner on the Bluestar is better for a smaller pan of sauce you want to simmer or a smaller pan of soup you want to heat up fast. When using the larger 22k or 15k btu burner you find the even heat distribution to the base of the pan is better for heating or simmering. As for the grill while i have nothing to offer you on the Monogram Grill I would suggest you look at the video's on the website linked below. you will see the Bluestar Grill in action and also how easy it is to clean PROVIDED you take the correct precautions. Also in the videos you may gain get a better understanding of what i am trying to say about simmering on a Bluestar range using the larger burners once you see the burners up close on full power and on simmer. Here is a link that might be useful: Eurostoves / Bluestar Videos

Unfortunately the Elux is a "Hybrid". It has both radiant ribbon burners and Induction Hobs. When that one first came out , I saw several reviews that said the thing never worked. One of the problems with a Hybrid is if you use the radiant ribbon burners, the cooktop will get hot enough to burn stuff on, (Just like any "Conventional" Smooth Electric Cooktop) so you lose one of induction's best attributes, Ease of cleaning (or no cleaning if you cover it with paper towels as I do). Based on earlier reviews of that product, and the fact that it is a hybrid, I would "pass". Sorry to be the "bearer of bad news." WATCH OUT!!!! I found sites that do not describe it as a "Hybrid". If it is model # EW30CC55GW 30 or EW30CC55GW 36, then it is either a 30 or 36" Hybrid. Gary

I have the Monogram 48" 4-burner/griddle/grill, and use the grill constantly--steaks, double-cut pork chops, fresh sausage, portobello caps, flatbread pizza, bell pepper slices, lamb burgers, swordfish. I have a Monogram 1200 CFM hood, and have never yet had to use the highest of the 4 settings. Re cleaning, my approach is to treat the grill like a cast iron pan--I want to develop a non-stick coating on the grill, and therefore wouldn't put the parts in the dishwasher. I clean it while it's still warm, with the same tough wire brush I use on the outdoor charcoal grill, followed by a wadded-up paper towel soaked in vegetable oil, held by tongs. Couldn't be happier with the results.

Sorry but the 2011 GE Monogram DF 36" with griddle is sadly part of the total GE Monogram total package we bought for our kitchen...grease fire because of grease draining under griddle accumulating by flames. Photos I sent to GE Monogram case worker Dawn said "the engineer said this amount of grease is normal and safe." Seriously?!? I'm not even going into the problem with too hot to touch wall oven door & second repair to refrigerated side of 48" side by side that ranges between 22-27 degrees thus freezing contents. GE repair tech said "too bad you bought 2011 & not 2012 because the newer ones are made in US not China like yours. " nice, huh?!?