There are some pots/pans designed specifically for gas burners. Turbo Pots I wouldn't want to have to clean them though. This design increases the efficiency of a gas burner. I have doufeu from the 40s that has ridges on the bottom for the same reason. It was also made with a flat bottom for electric stoves. If you have some pans you like keep them unless/until you find something better. skillets/frying pans- There are two considerations for me. If I need high heat, I use cast iron. It conducts heat poorly and is prone to hot spots but it also holds a lot of heat. Great for searing steaks and stir fries. Your choice is machined smooth surface vs sand cast surface of newer ones like Lodge. It will become nonstick with use but requires a little care. The smooth surface seasons a little quicker in my experience. I like the short handles and the ability to use it in the oven as well. Some of the vintage pieces seem a little lighter to me. My favorite is a Piqua "favorite" in 12 inch that I got at a roadside sale. I also fry chicken in it and cook bacon and eggs. Great for cornbread when preheated in the oven. When I need a very even heat, I like something in a heavy aluminum. I have a couple of commercial 14 inch non stick cast aluminum pans my son got somewhere but my favorite pan is Calphalon anodized aluminum pan with two loop handles. It is called a braiser and is 13 inches across I think. It pops in the oven too. It seasons to become nonstick as well although it requires a little more patience than cast iron.. My favorite saucepans I have a couple of wide 2 qt old Revere Ware pans that I use all the time. These have the full amount of copper on the bottoms. In the 60s the copper was cut in half and the new ones are just flashed with copper. I also have a 4 qt like this. The handles are comfortable and don't get hot. I have used these for candy making. which requires even heat. Last year I also bought some Baumalu copper from TJX stores for about 15 cents on the dollar. One of my best buys ever from those stores. They have cast iron handles that don't heat up as quickly and are 2mm which is the minimum thickness for cookware. A couple are the splayed sauce pans. 3mm would be better but also heavier. They are tin lined. dutch oven/soup pot - I have a 6 and 8 qt all clad that I have had for years and years. They have never warped and I could not be without them. I also have an 8qt Revere Ware pot with a bail handle and helper handle. One thing I don't use since I have my Wolf range is a double boiler. The burners go so low, you don't need it. Some other random cookware I like- AC 16 qt stockpot great big Le Creuset blue enamel pot, maybe 7 qts but a little wider than most a set of 3 light blue white speckled enameled cast iron skillets, mostly used for casseroles but you can start on the burner and move to the oven big cast aluminum roaster, like magnalite but made by "Forever" I am a cookware junky and have many other pieces that get used too. The only pans I have now that I am not enamored with are my Debuyer carbon steel skillets. They have seasoned nicely and cook ok but the handles are just too long. None of mine goes in the dishwasher. Even the AC is the LTD so a dishwasher will ruin the finish. My sister does put everything in the dishwasher but she doesn't care if finishes are ruined or oxidized. We are both happy so that is all that matters. I have had a couple of larger pans warp so they were rounded on the bottom. I wacked them with a rubber mallet a few times and they popped probably the other way but it isn't noticeable. They seem flat now from the cooking surface perspective. I had a pan one time that was higher in the middle and it was actually good for some things- fat cooked off and drained away. I'm not really looking for that anymore though!

I had a Kenmore/Frig non-convection gas range for 15 yrs: 2 power plus burners with digital controls/timer. Excellent range - the only reason I gave it up was to give it to my niece, a great cook, who had bought her first home with a crummy cheap Roper in it. Replaced it with a Kenmore/Whirlpool gas range in 2002. After 5 yrs the control board died, no oven or broiler. It went a little wonky before that so I did have warning. Was SHOCKED at how much it costs to replace those boards - $370 plus labor! Tried a "reconditioned" board to save money ($175 vs $370)- disastrous. Board died in 5 months; just had it replaced again (two days ago, in fact). Sprang for the new board and a 2 yr warranty, at which time I hope to replace this with a Lacanche or a Bluestar (woohoo!). Outside of the board troubles, I love the performance of this stove. It has 2 Powerplus burners in front, a configuration I like a lot better than my old stove. The digital control temp on the oven is amazing, and on the burners it's even more amazing. I have never used a stove able to simmer so low, in some 40+ yrs of cooking on many different gas stoves. Last year there was a discussion thread of "how long does it take your stove to boil 6 qts of tap water?" This range took 1 min longer than a Viking, which is pretty good considering it cost $900 (not counting those #%$&! controller boards, of course, LOL).

Spiderrico... I've been wrestling with this decision as well for the better part of the last half year. I just last week ordered the same solution as kkcooks (I think) - a Wolf all-gas with the charbroiler. In the end, I decided to go with an infrared grill, which narrowed it down to the new Monogram, Wolf, and Capital. The high heat capacity was just too good to pass up - cooking on an infrared grill was the closest I could come to the outdoor charcoal experience. Of those three, I think any of the three would have been excellent ranges. Ultimately, it was the burner design, overall design and "fit and finish", reputation for service, identical btu of the other four burners, and local availability that pushed the Wolf to the top. If you can, go cook on the stoves, or at least see them in action. That helped us quite a bit with the final decision. It was because of the demos that a Bluestar, even with the u-shaped grill burner tube, actually remained in the running for quite a while, because we loved the 22k burners. I would have discounted it out of hand because of it's lack of infrared grill. Good luck with your decision! I'll try to post my report once the range is installed and I've had some time to grill on it.

Hello there: I'm new to this forum. I'm very interested to learn more about the Capital Culinarian MCOR304N. One of the best way would be to learn from owners/users of this gas range. Specifically on topics like: reliability, ease of installation, gas burners (esp. the simmer burner, anymore clicking sound?), broiler cleaning (since without glass encasement), door and/or side wall temperature (with the oven running for more than an hour at >375 deg F), stuffs falling into the venting holes (the 2015 models are "open"), wok cooking experiences. Thank you very much in advance for sharing. Please feel free to add on others, if you feel that I've missed out. wokcooker