The burners on the DCS cooktop are like the burners on the DCS range and they're great. I've had a DCS range for over 5 years and love the burners - the simmer is especially good. I think you'll be happy with the DCS.

Sorry if I posted this twice. I'm a newbie and didn't see my original post. But long story short, I'm interested in a dual fuel 36" range with the grill on the cooktop. I like the grill of the DCS (a U shaped channel to prevent cold spots, reversible grates, ceramic bars to distribute heat and a slide out drawer for easy cleanup). The Wolf range is IR and has only one temperature. I'm concerned of clean up with Asian marinated meats that are soy sauce and sugary based. How does it fare with fish and vegetables without any modulation of the temperature? Thanks for any advice either way. If there is another product I should consider, please let me know. Jay

I am linking a thread which describes pros and cons of rangetops and cooktops. There is no "correct" or "better" choice; it depends on personal preference and cooking style. Rangetops usually are more expensive than cooktops. On the linked thread, I mentioned that rangetops usually have all the burners the same btu's, but another thread corrected that idea and said that many rangetops have different btu burners. So whether looking at rangetops or cooktops, I suggest looking at the specs to make sure they have the burner configuration you'd like. Here is a link that might be useful: Thread about Rangetop vs. Cooktop

Have 36" Wolf with grill and 600CFM VH. 1. Would not sacrifice grill for 2 more burners at all. Like the grill way too much. 2. Blanket hood CFM recommendations are pretty much useless--much depends on hood size, configuration, duct run, brand and how surrounding area (kitchen size, cabinets, walls etc.) direct airflow. Ours works well; fish is probably the mildest offender in terms of smoke and odor. If it's a wall mount and flanked by cabinets in a typical NYC galley kitchen that should enhance its efficiency. I'm assuming you'll be externally venting: Given that different apartments can have different ducting connections I'd find out what those are first (e.g., shared stack, max ducting size, etc.) These can make a hood either more or less effective as they determine what the hood has to push against to exhaust ("static pressure" in the trade). Once you find that out try calling the hood manufacturers' customer service lines and see if you can talk with a tech rep. If you can externally exhaust and the kitchen space you'll be amazed at how much cooler the kitchen stays, especially when you're using the oven. Those small kitchens get really hot even with a window open. My $.02 worth.