We have had the 48" gas only (485GD) installed about a month now. I have no frame of reference as it's the first expensive appliance we've ever purchased. But both my husband and I love it. We love that it's so simple with no fancy electronics, beautifully constructed, just a top quality piece of equipment. Here are my two issues with it: The level of the grates on the burners is almost 2" higher than a standard stovetop or range. As a somewhat short person (5'5") that took some getting used to. I feel like my elbow is way up in the air when I'm whisking stuff as it boils or simmers. 2. The fan. It's obtrusive. It's something I have had to come to terms with -- I had to ask myself, do all the awesome characteristics of this range outweigh this noise? The answer for me is yes. But if you are the noise-sensitive type (you choose your dishwasher on the basis of decibels for example) then I'd think twice about this range. It's true that the fan stays on around 1 hour after you turn it off (and does not seem to be a function of how hot the oven got). The fan is the reason why I don't like to stay in the kitchen after dinner - I do my stuff and retire to the den and shut the door. Bottom line for us: fan is minor problem in the whole landscape of a solid, responsive, beautifully constructed range.

We have recently purchased a DCS 30" dual fuel range (RDT 305). There are 2 heating elements on the bottom of the oven; an outer element and an inner element. We notice that only the outer element glows red when in use. The inner element nevers glows red. We are wondering if this is normal. Has anyone else with this range had the same observation? Thanks

One would probably have to know what her pressure canner is made of, before recommending induction, (Ya thinks). No arguement, it will bring the water to a boil faster than anything else, even faster than my "Gigantic Flame Throwing DCS outside 2 burner cooktop" but it's all a "Mute Point" if her 26 qt canner is aluminum and she is unwilling/unable to replace it with an Induction Capable pressure cooker. Also it would be much cheaper to run the Induction and better temp control, (which is very important with pressure cookers). Anyway good luck on the hunt for a "fast canner"! Gary

The KitchenAid looks very similar to the 42" model I had in the house I built. I used it for ~10 years with no issues. It was a joy to use the entire time. If I wanted sealed burners, it would be a very easy decision to get another one just like it along with that wonderful electric oven.