I don’t have the Modernist but have the Heritage Pro dual fuel. I’ve had a 30” range and have used it for 20 years with NO PROBLEMS. I love it. Am now remodeling my kitchen and am replacing it with the same range but in a 36” style. I liked the modernist style but have been so happy with the Heritage, that I didn’t feel it was worth with the extra $$ to go to the Midernist - and didn’t need/want all the computerized features. The latter, in my opinion, are just addl things to break, maintain and need updates. When looking for a range like this, the “biggies” IMO are 1) BTU range to go from simmer to high BTU output. 2) usable space in the cavity of the oven (note that Dacor ovens are typically larger than Wolf or Thermador). 3) continuous grates - which make a huge difference for cooking, moving pans around the surface of the range, and - frankly - safety (no tipping pots). Cleaning ease is also something to pay attention to. I’ve liked the Dacor for this as well and regularly use the Clean cycle. Hope this helps.

toomuchremodeling, I hope you don't mind if I answer and making the assumption that all functions work as they are supposed to, the Dacor has some good ideas. I have cooked on both, although I had the 36" range with 2 16" platforms and 4 11" platforms. I like the idea that they utilize the 16 inch platforms on Dacor. That gives you 6 big burners on the 48" Dacor and 8 conventional burners on the Wolf. I really liked the 6 big burners but wanted 2 full sized ovens so went with the 36" range and wall oven. I frequently cook for 20-30. If you cook with really big pans this is a good idea. I liked the burners, they were great for cooking. The Dacor burners seem to set forward a little more than the Wolf and is more comfortable for me. Wolf also cooks well and has very good simmer and most of my pans have fit well. One problem with the Dacor is that the knobs are plastic,so that they can have the pretty blue light, but one broke and I am careful. Wolf is made with heavy cast metal. Maybe someone might be able to talk about the differences in the burners or maybe a sales person might be able to show you. The Dacor oven is supposed to be within 2 degrees of the setting so comparable to the Miele in accuracy. If you turn the Dacor to 350 degrees, it will do that and if you bake something at that temp, you would say this works great, I love it. The problem was for me on the wall and range oven if you opened and closed the oven for batches of cookies or put something really cold there was no way for the oven to kick on and add a lot of heat(like the typical preheat on any other oven), it had to oscillate and would take 1 hour to move 50 degrees. They admitted this was an issue(even a benefit because my food would not burn with the preheat coming on) and sent improved boards to fix it. Well it didn't burn my food because it didn't even cook it. They never could fix either appliance. There is a cooking school of all things near me that has the same issues with their ovens and can't get them fixed and just try to adjust the oven themselves and add cooking time. Hopefully this has been totally reengineered, but I would make sure that it has before you buy it if you are a serious baker. Also be aware that the boards were billed at $1800.00 each time they were replaced. This was under warranty but if it weren't...ouch. A friend of mine had her board go out on an older Dacor oven and her husband replaced it for $35 on ebay. The computer board on the Dacor gives it some additional functions but can be expensive. The Wolf holds a temperature great. I think the Wolf bakes more evenly in convection because it has the dual fans as opposed to the single fan in the Dacor. If you want to raise the temperature by 50 degrees with the Wolf you have to turn it off and then on to get the preheat to come on. I do like the glide rack for the bottom on the Dacor but also like a regular rack because I am always changing them around. Someone told me Wolf is coming out with glide racks too if you like those. I think the preheat is pretty long on both for the oven to stabilize. One other thing on the 48" range is take the pans you use in and make sure they fit in the small side. Some of the 48" ranges allow more room on the small side and leave some room for circulation.

This has been discussed some over in Appliances. The choice most seem to go with is a round-bottom 16'' carbon steel wok with a single handle that is solidly welded on. A wood handle won't get quite as hot, but a metal handle with a towel draped over it works fine. Use with a wok ring. Treat it like a cast-iron pan - season it the first time, then don't wash with soap. These are inexpensive and work great. Add a wooden wok spatula. If there is an Asian grocery in your area, they will have a stack of these woks. Why not a cast-iron wok? Heavy, expensive, and you want a wok to heat up and cool down quickly, not to retain heat like cast iron does. amcook or others may weigh in with more authoritative info. Finally, for good stir-fry you want the food to sear quickly when it meets the hot oil, depending on how hot your burner is you will likely have to stir-fry the dish in batches. Dumping too much food into the wok at once will result in limp gray boiled food, not colorful crisp food. The corn starch used in much Chinese stir frying is partly intended to seal the food and reduce the amount of juices that come out and convert stir frying into boiling.

Wow, Kevin, your home is beautiful!!! Wondering if your house Is a trinity? Whatever, it's gorgeous. I met you in the bathroom forum. BTW, I live in central Jersey. I've called around to lots of stores and no one seems to have the.models of tubs I'm interested in. I did see the Edenton today however, so no need to post a close-up. But thank you anyone for the thought.. It is a nice tub. I was surprised how slippery the Edenton bottom is even with the texture (and I was looking for no texture at all!). I'm concerned since I need a tub/shower combo - but I really want a comfortable tub as part of that combo. Now I'm wondering if a bath mat will stick to the textured surface of the Edenton when I shower or will the texture prevent it from adhering to the bottom of the tub? Any insights, anyone?. You mentioned somewhere that if you had to do over, you'd choose the Hydrosystems Lacey. Can't seem to find one of those on display. Is the bottom of the Lacey textured like the Edenton or is it a smooth bottom? Where in Philly did you see the Lacey and other tubs you were considering? Thanks so much! Guess I should post 2nd part of this in Bathroom forum- maybe tomorrow.