It's not tinda, sorry. Tinda is a kind of watermelon, actually, that is used as a summer squash, more or less. I think what you have is some kind of wild lettuce or sow thistle. Just a weed, I'm afraid. I ordered my Tinda seeds from Seeds of India.

This is kind of late, but I had a couple of things. It would be hard for anyone but you to know what you can or can't live with in a cooktop. In the price level you're shopping, you will get single ring, sealed gas burners. The sealed vs. open discussions have to do with whether the edge of the cooktop is sealed around the bottom of the burner or the bottom of the burner is open down to a drip tray. Sealed gas burners have gas ports (little bitty holes) on the outside of the burner head - actually parallel to the cooktop surface. Open gas burners usually have some or all of their gas ports facing upwards towards the pot. If you haven't lived with gas before, there are a couple of ways in which the "mechanics" of gas burners are different. You need to fit the pot to the burner size, at least somewhat. Using the frigidaire 17k burner as an example, you can't effectively put a small pot on it. This is because the ring of flame is the burner width plus about 1-1.5 inches. If you place a small pot in the center of the burner, its likely all of the flame will miss the pot. Some times the grate designs forbid having small pots placed anywhere but the center. There is a little bit more to that concept. The flame will likely touch the pot and spread outwards even further and "climb the side of the pan". The higher the btus of the burner, the bigger the flame will be from each gas port. While flame shooting up the side of the pan can look cool, all of the flame that misses the bottom of the pan is wasted. Burner designs can be kinda poor in actual use - I think it's from the gas pressure - because the larger the flame from higher btus, the bigger the pan you're going to need to be able to USE those btus. This is because the flame is pushed by the pressure away from the center of the pan and towards the outside. That is the long way round to saying a little rule of thumb. Unless you regularly use restaurant sized cookware, the bigger the diameter of the burner head, the larger the pot required for the same btus. To a certain extent, another rule of thumb is when faced with two burners of the same btu rating, choose the smaller diameter one for more flexibility in pan choice. It will put out more btus directly under the pan. A corollary would be - big burner, big ring of flame, big pan = cold center of pan. You would not see this on an electric cooktop, but you will with gas. Get around this with heavy bottom cookware or cast iron cookware- but it can be expensive and heavy. Simple stirring works too, Sometimes, an inexpensive, flat piece made out of cast iron is a great thing to have. It can be used to provide the heat transfer - evening out the heat across the entire bottom of a pot sitting on the cast iron. You can "fix" a poor simmer burner in the same way. Use an inexpensive simmer plate or a plain cast iron single burner griddle or a cast iron pizza pan. They will diffuse the heat from a very small ring of flame and spread it out. If the heat is still too high, use a grate on top to get a little more distance from the burner. The last thing about buying any cooktop is take some of your important pans to a showroom if you go. If not the actual pan, then some paper tracings. Some cooktops have interesting problems fitting the pans you expect to be able to use together. While you're looking at that, also look at how the pans and the knobs fit together (or not). Plus some people want a large burner in the back (partly a pan fit issue) and some people want the two larger burners in the front. The cooktops you're looking at show both. I don't have big feelings about the issue, but its best not to be taken by surprise. You can compare power level between gas and electric burners if you know the wattage of your current burners. A 3500 watt burner is approximately 12k btus. A 4000 KW burner is about a 14k btu burner and a 5000 KW burner is about a 17k burner. Hth.

It's hard to make generalities about over 1 billion people, lol. But I have found that there are many, many Chinese families who don't stir-fry at all, or do it very seldom. Not every American family eats burgers and hot dogs, either, for a local analogy. I guess if others judged American culture by TV ads and billboards, they would think we all lived on a daily diet of McDonald's Big Macs! But in general, many Asian cuisines do have a "triple path". There is home cooking; there is restaurant cooking; and there is banquet, or feast, food. I was talking to my Hong Kong-born Chinese-Portugese DH a few weeks ago, and he (finally) remembered to tell me a story about one of his uncles who died over 15 yrs ago. This uncle was famous in the family for making the Chinese broccoli with oyster sauce, or ho yau gai lan as it used to be spelled (I'm terrible with the new spellings, sorry). I've done this dish, and it seems very simple. Blanch the gai lan, stir-fry it quickly, drizzle it with oyster sauce. What's so hard about it? DH told me his uncle was so meticulous and painstaking about doing this dish, it was intimidating even to just watch him. Every cut had to be a precise size, the water had to be just the right temperature, the timing was down to the second. The wok had to be heated for XX number of minutes with just enough oil but not too much; the tossing and last-minute steaming done always the same way. In six decades of eating, DH says his uncle's gai lan remains the best. And every time, because he was so exacting about it, it was always perfect. But it was a lot of work, done to ensure that nothing was left to chance. He very seldom made it, in fact. Just the news that there was going to be a party and that Uncle had promised to make his gai lan, was enough to make everybody, even reluctant-to-socialize teenagers, show up for dinner! Oh, and outside of the gai lan, hardly anyone in DH's family, all 200+ members in Vancouver BC, stir-fries. Most of them don't even own a wok, which is interesting because otherwise they've kept their HK culture intact very assiduously. Unlike the American relatives, all of whom by the second generation barely remember their Cantonese, all the Canadian relatives speak Cantonese at home, so that even the fourth generation little kids are bi-lingual.

Kudos to you for having a budget and a sense of your needs/priorities. My guess is that Sub Zero and Wolf are not going to be in the running for you. That's OK. You'll still end up with a great kitchen. You can get a perfectly fine ~25 c.f. french door fridge for about $1200 (with no in-door water/ice) - $2000 (with in-door water/ice). Possibly even cheaper on sale. A 5-burner 36" cooktop will be significantly roomier than a 4-burner 30" range - as you point out, it's not so much the number of burners going at once that's key, it's the ability to have larger pans not touching. Upgrading to a rangetop would add at least $1000 to the tab, so.... Also, you might consider getting a portable induction burner (under $100 works fine) as a backup/extra cooking spot. Don't forget to budget (maybe $1000) for a range hood. You might have to compromise quality of steel (20 guage vs 18) and decibels to get to that price. Cannot tell you what Make Up Air will cost - depends on contractor/ducting cost. You could have a double oven setup with micro/convec on top, convec on the bottom. KA, Bosch offer these, maybe others as well. Check Kenmore? Otherwise, look at a KA or Whirlpool double oven, and a countertop microwave. A drawer micro is $1000 and up - seems like a splurge to me, but you might decide it's what you want. You can get a perfectly fine DW for $600. Look at Bosch, KA (helps to find them on sale). Finally, once you get a sense of which models you like, you can look around for some good deals on clearance/floor models/dents/open box. I was able to put together this package for about $8000 Whirlpool 25 c.f. French Door frig Bluestar 36" cooktop Kobe 750 c.f.m. range hood Bosch 800 speed/convec double oven 2 x KitchenAid KDFE 204 Dishwashers