five like this?

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(I can't really help with your choices, but this Bertazzoni has the big burner and is darn cute.)

How about a 48" with French top?

I have the 6 burner Wolf open burner rangetop for about a month now. What I can tell you is that it is hands down the best cooktop/rangetop experience I've ever had.

What I like:
-low simmer is very well controlled---even cheese sauces and milk-based sauces don't scorch or burn
-boils large pots of water relatively fast---not as fast as induction, mind you, but much faster than my old cooktop
-lots of space to work--you don't need to be running all 6 burners to take advantage of the expanse of the unit--I often cook on the far left and far right burners and stand in between
-OK--let me indulge--I love the look of the rangetop---the WOW factor. It's the first thing people comment on when they walk in the kitchen (ignoring the Wolf double oven, granite, gorgeous cabs, etc....all things that cost way more than the rangetop).
-Wolf customer service has been the best of the best in terms of support.

The things I don't like:
-the black enamel burner pans do get dirty fast. It won't look new forever and you need to be prepared for that.
-you do need to upsize the ventilation to handle using the Wolf to it's full potential--that translates into $$$. There are lots of threads on this subject so I won't bore you with the details.

I don't have any experience with the monogram, so hopefully someone who has one will weigh in.

If you have more questions, keep asking....we're here to help.

seaglass-- soooo what hood did you get (and do you know the approx cost?) was it 1200CFM?

Ask yourself- honestly if you had to do it again-- what would you get?? I'm really concerned over the black burners getting dirty? HOw bad is it to clean? I like "low maintance!" I love the look of the rangetop but wondering if i should consider a cooktop b/c of clean up factor....

Thanks

We chose a Bluestar rangetop because of the cleanup factor. Let's face it, anything that starts off shiny is going to show every single spatter. The Bluestar has matte black burners etc and they hide a multitude of sins. Even when it's dirty it looks clean, even if you're only 3 feet from it. Sure when you stand over it and look directly at it, you can see the spatters, but you have to be looking to see them.

We did do the 1200CFM. Prestige pro liner, remote blower. I posted all the details on your question on the kitchen forum. I can't remember the price---but you can do a google search and probably find the prices. My installation was part of my overall renovation contract so don't know how much that was, and the wood hood was part of my kitchen cab design.

In terms of cleaning, I do what Wolf recommends. As part of my kitchen clean-up, I lift the cast iron grates and sponge off the black enamel pans then dry them with a microfiber cloth. My sister has a gas cooktop---one of the GE's---and her cooktop doesn't look any cleaner than my rangetop. From standing in the room, your overall impression is to see the stainless apron front and knobs of the rangetop, not the details in the black enamel pans. A chef friend of ours has commented that my rangetop should look well used in time---he's asked to "have at it" next time he's in town.

I would definitely do it all again---it's so much fun to cook on. It's a whole different experience. I've decided there's a difference between clean and "brand-new". The time involved to try to keep a cooking appliance looking "brand-new" all the time is something I'm not willing to invest. When I need stress relief, I polish the granite ;-)

We have had the Wolf 6 burner/double griddle rangetop for two years + -- it is not 'shiney brand new' by any means, but it is a great cooking experience. The simmer alone is a fabulous feature.