fun2cook, In general, the higher BTU burner will boil water faster. But...there's more to it than that (such as the design of the burners, etc), so it isn't necessarily the case that the Monogram will boil water faster than the Wolf. Second, if there is a difference, it will be very small. 15k and 18k are pretty close. Asking people to boil water and report their results to you may not be that helpful because there are a lot of other variables that you can't hold constant, such as the type of pan, temperature of the water when they start, etc. Appliance Advisor (linked below)tried to take this kind of water boiling test seriously and asked people to send him results holding a lot of factors fixed. You can see his results at the link below, though I am not sure either of the models you are interested in are tested (but double check). The lesson you should draw from his test results though is that most of the 15-18k BTU burners boiled water in roughly the same time, give or take a couple of minutes. I'm not sure what you mean that the stainless quality seems better or worse on some models. Is it just the finish you don't like? I presume you aren't referring to the thickness of the metal. Burner ignition problems plague nearly all cooktops. I wouldn't make that a deciding factor. So, how should you choose? I would suggest the following: 1. Are the placement of the highest BTU burners different on the two models? Do you like one configuration more than the other? This is where you'll boil the pasta water and do your highest heat cooking. 2. Do you like the looks of one more than the other? 3. Do you prefer one placement of the knobs more than the other? 4. You said there each can simmer on all burners. Otherwise, I'd say pay attention to the simmer capabilities. 5. Is the price difference meaningful to you? Here is a link that might be useful: Appliance Advisor water boil test

Hi Kayla - overall I like the dual fuel range. My husband loves the digital meat thermometer that came with it and we've made the best prime rib roasts since we've gotten this oven. The pre-heat does take awhile but we've gotten used to it. I've made cookies and they turn out great. We have also started using the lower oven more if we're baking something in a shallow dish, frozen garlic bread, rolls and etc. because it doesn't take as long to heat up. We've used the griddle to make sandwiches and pancakes and I'm happy with how that works and the easy clean up. I would say the stove top is easy to scratch if you aren't careful when you clean around the burners. Make sure you lift the grates up, off and set aside to clean and not just lift the front of the grates so you can wipe underneath. You'll scratch the little raised lip on the back of the stove top with the burner grates. I'm still not crazy about the overall height of the stove top but that's not really a fault. My husband on the other hand (6'2" tall) LOVES the dual range and all of it's features. He would highly recommend it to everyone. I like it. We also bought the matching over the range microwave. We bought it because you can bake in it and I thought we would really use that feature a lot but have found it takes a really long time to pre-heat the oven feature of the microwave and you have to use this little round raised baking rack which I have very few dishes that will fit, actually none now that I think about it. I thought it would be more like my old toaster/convection oven that sat on my counter top and it's really not at all. For the most part we just use the microwave to re-heat and warm things. I hope this helped

Thank you for the recent replies. I don't think anything can be done about the letters. The complaints that I have read said that they were not getting any help from GE. I think I will go with the Monogram in hopes that the lettering may hold up better. Either way, I will be careful around the letters when cleaning. Is the SS surface like the refrigerator and dishwasher surfaces, in that you use the paste or cloths to clean it? rockmanor - Interesting that you want to go back to white. WE have had black (dust shows too much), white (liked the white, but heard it can yellow), and now the stainless. I would say that the stainless looks the best when clean, but it's a pain to keep that way! The white was the easiest. We had an interior kitchen with white cabinets, and I think not having direct sunlight helped keep the appliances and cabinets from yellowing. See photo. All appliances were KENMORE (third time using Kenmore without any problems!) On a side note: I don't think those ORB appliances took off very well. I would think they would really be hard to keep looking good.

I’ve used Barkeepers friend without any issues. Those black marks would probably be removed with it. Almost a year with my all gas 30” range and I love it more every day. The oven may be the best oven I’ve ever used. I’m baking pizzas on a steel in it in 3 and a half minutes. Using a Combustion Inc. Predictive thermometer I can see how crazy evenly it heats too. Stove top is wonderful too, just wish it had another 21k btu burner with the triple ring. So even and hot. My copper pots sing on it. The LED is more fun than you’d think too!