1. Westsider is correct with this warning for induction newbies. When some of us talk about cooking on cast iron, some people feel that we are saying it is somehow mandatory to use cast iron or else you are not a good cook. It is just not so. Cast iron pans are simply tools. For those whose cooking style is all about very rapid responses, cast iron pans will be the wrong tools for the job. They will be wrong whether you cook on induction or on gas or on the more common electric burners. If you have not been using cast iron pans on gas or electric cooktops, you probably will not want to use them on induction, either. If cast iron pans are tools you use on other kinds of stoves, you will use them happily on induction. (Even on Viking's stoves.) Putting a cast iron pan on induction does not change what it is and what it does any more than copying your fuzzy old old VHS tapes onto Blu-ray disks will turn them into pristine high-definition video. Sometimes, folks need to be reminded of that. 2. All too true. If you live in a rural area like I do, it can be hard to find any place to demo anything, let alone induction. 3. Yup. Induction is simply an option. Subjective personal preferences are important. 4. Agreed. 5. So, induction dies with a whimper rather than a bang? Apologies to Mr. Eliot but I couldn't resist ;=) 6. Again, agreed that subjective personal preferences matter.

Been reading the board for ages, but first post. We did a lot a research on the board and elsewhere as we are just in the completion stages of our kitchen redo. We wanted a 36" all gas range. We were choosing between what was available here. Wolf, Jenn-air, Thermador, Electrolux and DCS for all gas. Loved the open burner Wolf, but this forum persuaded us to stay clear of the Wolf, Jenn-air and Thermador (do search at bottom of page on any, makes interesting reading for hours ;) ). So, we started looking at the DCS. At first we dismissed it as it had what seemed like lighter grates than the others, the burners looked a bit generic sitting there in a sealed one piece pan and the top was stainless instead of black. All our own taste (or lack there of!) issues. We I did a bit more research on them I could find little in the way of bad reports about them (maybe I just missed them, but I really try to research the best I can). So, went back and looked again, purchased and have been using for about a month now. Here are our findings and personnal taste conclusions. The stainless top has been a real boon for us. We've found we like it better as the range it replaced had the black porcelain type top under the burners. Not that we are not clean, but every little spec showed up on the black including dust and lint if you left it for a while unused. Was a bit of a pain really to keep clean as where the grates that had the same coating. The DCS all we've done is wipe with a moist sponge and dry it off to clean the grease spatters etc. The grates are not shiney, but rather a matte cast iron. Might be luck or the way they are designed, but we've found we tend to slop less on them. Probably luck. I've found also that in cleaning I really like the fact that I don't have to change into my workout gear to lift the grates for cleaning. They are substatial and designed for strength (we've had some really large pots/weight on them with no problem sliding around or anything), but not as heavy as on others we looked at that had full length ones. Knob wise they work nice and have good adjustment range with a large scale to get a good gradient of burner level control. I've not paid attention to push in and turn as we have been automatically doing that as that is how our previous range worked. I just went out and double checked for you and they are a push in and turn type knob. What else can I tell you about it.....the burners are sealed. Did not think I would like that, but as it happens, apart from look difference between sealed and the Wolf open type we were looking at I think I prefer the sealed now. Been easy to deal with when the pasta boiled over a bit. Don't know if it is an advantage or not, but the burners are quite a bit closer to the grates than others we looked at. With the size of the burners themselves we've found that, to stop the flame from going up the side of quite a few of our pans, we tend to end up with the flame adjusted in the medium low to low range. We have four burners that are the 17.5K and two at I think 12.5K. Just something to get used to as with our old range we had the burners up on high to med high for everything. The wideness of the caps bring the flame out more and even at that low level it puts out the heat so we've not had any issues with cooking anything. We've found that it just made us a rethink our old habit of settings from the old range and we don't notice any difference in cook time comparable to what we had. Cooks steaks, boils pots and recovers from dropping in cold items well. On the larger pans we have the medium to medium high on which is plenty!!! Have to get the wok out and play with that soon as the full on burner puts out! I've found it really nice that all the burners have a simmer setting. You have the high to low on all and then a bit further after low is simmer which is a seperate part of each burner. Has worked really well. Left quite a few sauces, onions etc. holding on simmer while I'm getting ready for them in another pot without burning them or drying them out. At least that is the way it has worked for me so far. Nice to not have to suffle stuff around to get to a simmer burner. Just turn it down and move on to the next. Each burner has the top part of the burner that is the main burner. Then below that is a different part that lights and runs when you put it on simmer. As with many ranges we looked at that had some sort of really low simmer feature, you can barely see the flame in the daytime or under bright light. That is why I'm glad that DCS put a little light in the marker for temp on each control knob. Can see at a glance if I left a burner on. At first not thrilled with the purple looking colour of this and the fact that it had the light feature at all compared to others we looked at, but now love it! Oven rollers for the racks work fine. Racks have a channel that slides on two wheels that are on each side of the oven. Not as nice as the roller slides that the Electrolux had that we looked at, but we've found that with pans etc. on them they slide out nice and work really well. Husband says the rollers are like how some cabinet drawers slide out. Also pointed out to me, which I can see now we've used them and have them, that easier to clean probably than roller tracks like the electrolux had, if stuff, in the rare event it would, would get down in them. So, overall a big thumbs up for the DCS from us so far. We are really heavy duty cooks so we've used the range daily since we've had it. Like it so far. Do need to read a bit more on the convection to make sure of rack position and that I'm doing things right. Cooked three half sheets of shortbread in the oven, had two pans on one rack and another below it. Looked to me like the area back by the fan was browning faster than the other areas. Will have to check if it is positioning, a design flaw or a temperature setting issue as I put it on at the regular temp I cook it at. Also, need to thermom the oven so I can see where it actually is cooking temp wise. Do this in all we've had, but just not got to it with the other kitchen stuff we've been doing. Manual says it is factory set and not adjustable if I remember correct, but just want to make sure where it is. Seems like every range we've ever had has needed some adjustment. Quite wordy for my first post ever. Guess I've been saving it up! At least, if you can get through my blatherings, I hope it helps with some info you needed and helps you make a decision. Can't provide any info on the Bluestar. Did not find a dealer here for them and only heard of them on this forum. Didn't want to deal with mail order. Our preference on that as read that some have had no issues. We wanted local so we could get for sure service if needed. Right or wrong, we also purchased an extended warranty on ours. Lot of cash for a range so wanted to make sure we were covered. Your choice on that. Cheers

I have the 48" Professional Series Berta. Mine came with a host of problems. The repair guy (who Bertazzoni basically trained while he was at my house) came at least 10 times. It all got fixed in the end but took months to get all the kinks worked out. That said - I really like it but don't know that I would choose it again (Bluestar was other choice)if I knew I was getting the same scenario. My other small complaint is the convection fan does make quite a bit of noise and probably just bothers me because my dining room and kitchen are open to each other...

Hi Everyone, We are upgrading our kitchen and I am interested in. 48 inch open burner stove. I am trying to decide between blue star and capital. I am wondering about evenness of the burners. I currently have a midrange GE stove and I cannot stand it because the burners heat unevenly. The rear half of the front left burner is significantly hotter than the front half. Is there a significant advantage to the star shaped burner vs capitals round burners with respect to evenness? I am also interested in how easy it is to control burner output. By this I mean how gradual are the burner attenuators programmed. On my current stove basically most of the control between high and low is actually between 2 and 3. From 3 to high there is not that much change in heat output. Also how low are all of the burners able to go. Any time I need to cook something on low do I have to move it to the summer burner or do all the burners get quite low? Last question is about how powerful is the griddle on the capital stove and do you find it particularly useful? Thank you in advance for any insight you can provide.