I have done a fair bit (somewhere between lots and nuts) of looking at 30" ranges of late. I've settled on the BlueStar, which doesn�t quite fit your model � standard layout has 2x22k burners, 1x15k burner, and 1 x simmer burner. You can re-arrange these for a very small up-charge; and I reckon they�ll build you a range with a different mix of burners as well. But my understanding is that the 22k burners, even on low, are not great for really low output simmering. Hence, if you really want all four burners to "go to 11," as it were (22k btu), this might not be your first choice. If it's a deal-breaker, then it is. I ruled out Viking early. First, I'm upgrading from a GE Profile that's a dozen years old or so. Moving to 4 sealed burners with a max output of 15k is not what I want � I can get more power from the new GE ranges. Second, I have concerns about reliability. I know a couple of folks personally (not just virtually) who have had problems with Viking, and CR reports a relatively high failure rate for the brand (I know that CR gets a lot of flack on this board for a variety of reasons, and I regard them as a mixed bag � OTOH, I don't think for an instant that they cook their numbers and when they report double the failure rate based on a decent sized survey sample, or "n," that's a concern for me). Wolf offers the same output, better reliability numbers from CR, and better consumer satisfaction numbers from JD Power. Thermador was a fall-back choice for me and my preference among the sealed burner options � I liked the size, shape, and elevation of the star burners, which go to about 18k btu (plenty for most applications). Plus I've cooked on one and have some friends nearby who've had good luck with theirs � tiny little samples, arbitrarily chosen, but the personal reports and hands-on exposure count for me. The CC range mentioned above may most closely fit your criteria. It's likely well worth a serious look if you can check one out in person. My own decision to focus on BlueStar has nothing to do with any particular defects with the Capital. An up-close examination of the ergonomics matters to me. I really like the way BlueStar uses the limited space of the 30" top, for one thing � a very key thing, for me personally � and the operation of the new racks in the oven seems very solid and smooth. For another, I tend to prefer models that have been out in the market � and subject to minor fixes and tweaks � for a few years. For another, I've got a colleague who has been using the 36" version of the range for 4 years or so, as well as a friend of a good friend, who grew up in the restaurant business and has several years' experience with the 30" BS (and a willingness to converse and provide very, very detailed reports). Tiny, arbitrary samples, but when systematic evidence is terrible or entirely absent, I give a fair bit of weight to face-to-face conversation with folks I know. Of course these are all reasons for me that might not apply to your search at all. And as I said at the top, the BS range in standard configuration just does not meet your criterion of having all four burners go from super low to super high. It's not an issue for me, but I understand the drive to optimize flexibility on a relatively small top, with only 4 burners (personally, I�m going to augment the range with a small, portable induction burner that can be pulled out as needed to, e.g., keep stock on simmer off to the side, or keep a back-up pot of water near boiling, but out of the way when I need that, and put away when I don�t). But this is going to be your range, and there�s no point in going to the trouble, and spending the money, if you are not going to get what you want.

We have had the Berta installed since November 2011. The only adjustment needed was adjusting the burner strength on both the stovetop and ovens. I originally felt that my simmer burner was a little too hot and once the burner was turned down, it has been perfect. Also, I monitor my ovens with an old fashioned oven thermometer and both of them were originally running around 25 to 50 degrees hotter than what I would set them at. Again, once the burner adjustment was made, they are rock solid. Both the stovetop and oven adjustments were easily done by my husband. My husband is very handy and did almost all of the work in our new build kitchen himself, but according to him, any kind of work that is needed on this range would be very simple because everything on it is mechanical. Almost no electronics and anyone with the most basic of appliance repair knowledge could work on them. We live in rural Iowa, so DH is our repairman. :) My stovetop has 6 burners and the electric griddle. We haven't used the griddle as much as we could yet, but I plan to continue to experiment with it in the future! This is actually my first gas range, I have always had electric before. The ovens did take a little adjustment for me to get used to because I felt like when I baked some items, they were getting too done on the bottom. I don't know if it is from the burner being turned lower, or I am just getting used to working with the oven, that I don't seem to have that problem anymore. I did stop using my darkest metal pans and have switched to more glass and ceramic bakers. I also only use the convection when roasting something. I found for true baking such as cookies or cakes, I kept having problems with the bottoms being too done. Again part of this might be user error, not the range! We went with the pro series because I loved the knobs and thought it was pretty! I know it is superficial, but at the time we purchased, there wasn't a difference in price between it and the master. I personally love my range. I am not a fancy chef and am using it for everyday family cooking/entertaining. It has made me more adventureous to try recipies and techniques that I would have never attempted with my old electric smoothtop. For those who truely have a more gourmet cooking style, this might not work as well for them, but for us, it was the best fit for our needs and budget. Because our appliance dealer gave us a great deal on the range and our dishwasher, we ended up spending just under $6,000 on it.

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

Just saw this quote on applianceadvisor.com Submitted by Appliance Stallion on Mon, 04/20/2009 - 6:16pm. As I stated ,I took a survey of 103 dealer/distributor types who spoke on the record as long as they would remain confidential as to who they are. Typical for surveys I guess. Here are the results.Best is first...1. Thermador. Most comments on the PRD364EDG 2. Kitchen Aid. A surprise.3. GE Monogram. Another surprise.4. Wolf.5. Dacor.6. Viking.For the top rated ones people liked the look but more importantly ease of use and service response.For the others it was a matter of service response and product difficulty in some of the uses. Apparently they all assume each company will have some problems and it is the response and corrective action that is most important. Funny , but the look was not as important as in earlier years, a surprise to me . Nothing terrible to say. Just their opinions' Here is a link that might be useful: Appliance Advisor forum on Dual Fuel Ranges