25 Grand for induction? Where are YOU shopping? I have a Capital range using lp. All ranges will experience some BTU loss when going from NG to LP, but some are worse than others. I ordered mine lp-ready and it's pretty darned hot.

http://www.selectappliance.com/exec/ce-product/fs_ttn275-bw - this is the dual fuel range. If I was going to go FiveStar, this is most likely the range I would get. The BTUs for a gas fivestar oven is only 18,000 compared to a Blue Stars 30,000. Plus, the bluestar has an infra-red broiler. I am really torn between the two to be honest. Half of me wants the bluestar, with its awesome power, and the other half wants a dual fuel, which would be the fivestar. Because I have no idea where gas prices are going, dual fuel sounds like a good option, but then a gas oven will cook better for what I do (roasting). The five star's BTUs are only 14,000 for the open burner, which isn't amazing. The BlueStar is a whopping 22,000.. but that might mean I would have to spec a more expensive range hood. Kailleanm - did your BIL get the open or sealed burner? The sealed is rated at 21,000, but I am not after a sealed burner.

I have had kitchens like this before and what I am about to say will sound snobbish (but I don't mean it that way). Live with this as-is until you can replace the whole thing. Here's why I say this - these cabinets are probably at or near the end of their life. The drawer slides and cabinet hinges are going to start getting wobbly or sticking, and there is only so much you can do to fix it. If you replaced the cabinet hinges and drawer glides and countertop and cooktop and convert the dead wall oven space into cabinet space again ... You would be close to having a new RTA kitchen from Ikea. I know, you need an oven, but if you can live with a countertop microwave that has an oven feature in it ... That could buy you a little time. And honestly, I'm not trying to be a snob. It's just that I've done the "sand, prime, paint, replace hardware, get be counters priced out and new appliances" for a kitchen that looked just like this ... And I could have spent less time and a smidge more money to just replace the cabinets with new. At the time we didn't have an Ikea w/in a 3 hour drive. And it was my first house about 15 years ago, when the Internet wasn't as fully populated with great DIY sites like it is now.

I assume that you are in the country as I am. My major question for you is how often or potentially prolonged are any power outages? I suppose that even if outages might be major, that you could stash a Coleman camp stove in the garage. I wanted gas and didn't really know about induction and at the time they were even more expensive than now. Since you don't appear to be blanching at the cost of induction, and if you already have or wouldn't mind having a new induction useable cookware set, then I think you should go for it. However, (and unfortunately) I have had two gas cooktops; a KitchenAid and an inexpensive Whirlpool. The KA had reasonable high flames and excellent adjustment for simmer settings. The Whirlpool was poorly designed for propane. Like you, one can't adjust the low setting enough. There was no good reason for this; the minimal valve control should have been adjustable to zero as yours Should too! Perhaps you haven't checked the adjustment?? So, from my experience: stoves are mainly designed for natural gas; propane always seems to be an afterthought; different models could give different, presumably better results. For a long time, there was a clear agreement here that induction was wonderful. However, I have noticed that there are some issues that may need consideration. Obviously, these devices are fancy electronic equipment. Their failure rate doesn't seem to be high, but when one considers that an old stove almost never failed and was fairly easy to repair, it is at least worth considering the stability of old tech.