18K is 18K, as long as the standards used to determine output are the same. I think more the point is the debate seen on this forum about the "I want all the burners the same" versus the "I want individual burners specialized for different uses" school.

Clearly the polar extremes here are the GE and the Lacanche. BTU addicts would clearly argue "more is better" and therefore conclude that 4, or 5, or 6 18K burners trumps one 18K burner. That's clearly true if all you ever intend to do is sear/grill/wok--i.e. high heat cooking.

The Lacanche philosophy is quite different. It's based on the notion that one burner does not necessarily do everything well. Thus, a 5K simmer burner with a small diameter flame ring can simmer delicately even when using a very small pan, mid sized 11K burners are nice all purpose units, and the 18K burner is great for heating a big pot of pasta water or searing foie gras.

There are attempts to have cake and eat it too. For example, BlueStar avoids some of the pan-burner size mismatches inherent to ranges with all high output burners with the star burner configuration. That means even small diameter burners will get some heat. However, there still exists the problem that the outer ends of the star burner still scorch the outside of the small pan and the handle, and if nothing else, waste gas by heating air and handles.

Others, like our Dacor PGM, use twin concentric burners, with a very low heat inner simmer burner plus the high heat outer burner. A better compromise, though my issue with the Dacor is that there is a gap in heat output between the lowest setting on the outer ring, and the highest setting on the inner simmer burner. There are times when I can't quite hit the perfect setting as it's between the two settings.

There are even other solutions (the on-off system for simmering, which clicks the burners on and off continuously--which would drive me crazy). And the Lacanche offers the option of taking the specialization even further with option of the French top, offering yet another solution to the low heat issue--burner is always on full and you just move the pot closer or further from the center of the top.

I don't think there is a right or wrong. We went with the Lacanche and I think it will do nicely for us. Others, who want to be able to nuke multiple pans simultaneously choose the BS. Different strokes...

clinresga, I found your post quite helpful. The twin concentric burners really is a better mousetrap, it seems, even though not a perfect solution. I think the new GE is going to have them -- in fact it sounds like they are chasing Dacor.

Another factor to consider is not just burner power but the burner configuration in the cooktop and ability to hold multiple pans at one time. I have not found the perfect solution yet but I am planning to use single burners (Gaggenau). When I have a stock pot on the cooktop, there is no space to use the burner behind it. I think if the manufacturer offers the ability to put the burners where you need it like Bluestar, LaCornue and Lacanche do, you have the ability to create the system that works for you.

I have a Gaggenau with the two ring setup and it is nice. Several manufacturers have had this for many years.

Good luck!

Is the new Monogram still made by DCS and if so will it still have the very low simmer capability on all burners? I find this a really useful feature.

No it is not. some units have extremely heavy 1 piece grates and that will take away from the overall performance of the burner, thinner grates and individual grates will enhance the performance.