Not that cooktop from Dacor, but I have a 30" distinctive all gas range - so the burners are similar as is the pattern on the grates over the burners. I have the exact 18k btu burner, a pair of 15ks and a 10k btu sealed burner. I found the cooking surface to stay fairly cool (as these things go). It is noticeably cooler in operation. I think that's some due to the grate design and some to the odd-sounding SmartFlame thing claiming to lessen discoloration of the grates. I like the tine spacing on the grates, ignition works well without extra clicks, re-ignition works well too. The burners develop good, even heat across the bottom of pans - much more than the previous 15k dual ring burners. I think its something to do with the way the flame bends back up towards center. This is mostly a great thing. So, then ... these two not so good issues. They call the center dual ring burner a simmer-sear burner which is a pretty apt description. It can simmer medium sized and above cookware and it can sear pretty goodly. What it has difficulties with is "low." The central burner head puts out some btus - I forget if its 3k or 6k but I think it's 6k. The way Dacor did the controls on mine, the outer ring turns down, then off, then as you keep turning the knob, the inner ring turns down. When you're trying for low, meaning the outer ring is barely on, the inner ring is still on it's high setting creating a big hot spot. Problem 2, the level of heat produced when the burners are at the position marked simmer. I found it to be not a simmer on the other three burners - but the 10k can be made to work with a simmer plate (not included). You should be able to get something resembling simmer using thick bottom cookware on the 9k burners and most pans on the center burner - with the center burner and a simmer plate producing the best result. This is just an observation about the burner layout on the cooktop with the "big one" in the center but make sure you can fit the cookware you normally use when a big pot is in the center. Also, think about using it is like if the pot boiling the corn or pasta or whatever is in the back where the higher powered burners are - will there still be room to fit a pan for searing on the center burner. Alternately, if you end up using a rear burner for searing, is it placed so you can comfortably reach it? If the burner pattern doesn't work for you, perhaps consider the 36" range top? 6 burners with controls on the front.

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+.

Thanks for the follow up and help guys! The only reason I was leaning towards Dacor classic was the bead blasted technology which seems to be easiest to clean (Cleaning being a top priority) Am I overrating the bead blast tech?? Its based on what I heard from the sales person and a few gw reviews... I looked at the DCS and the grates looked very bulky...i am pretty petite and had a hard time lifting it even :: ...so that is probably out for me even though it has the best reviews. I am a vegetarian (ie dont need high high BTUs for cooking) and do not know what simmering is used for traditionally. So, my concern for a extreme BTUs is limited.

I hope you do. Ones done by people who've owned an appliance for a while are the most helpful. I feel like I'm still in the burn off period. Sorry I don't have a lot of photos to show - most are documentation. It's not completely installed. The range came with an optional spacer for the back and we will be installing that onto the back of the backsplash. Without that piece, the crack between the oven door and the oven is a little too far back and the island trim vents a little too close to the wall. It's not a fire hazard - just makes fluid on the wall. We're buying the "L" shaped trim kit for the sides so they will lap over the counter edges a little. That will stop the rain-of-terror where things go down between the end of the counter and the range. this one is just a little bit smaller than the NXR. We've spent a little while deciding what to do about the shortness of the legs. We're thinking put the entire thing up on 3/4" wood runners screwed through the floor and into the subfloor. The anti-tip bracket would be mounted on the runner. Since that will look a little clumsy, maybe a tiny little toe kick in front of it? Or Dacor sells a little stainless toe kick for this range. It's removable but a little costly.