I had the 48" DCS in my last house. Overall we weren't impressed with the DCS, it needed service a couple of times in the first couple of years (we lived with it for 4). However, the griddle was great, we loved it. It was great for pancakes, toasted sandwiches and reheating pizza! We had the grill, but as vegans didn't use it much, maybe for veggie burgers etc. It did work well and seemed to get as hot as needed. I recently bought the 44" Aga Legacy for my real Victorian remodel. SOOOO unhappy with it that my awesome dealer (Yale Appliance in Boston) offered to take it back (long story). We picked out a 48" Monogram with the griddle today to replace it. We are very lucky that we can move a cabinet and fit the 48" in. I was sold on the Monogram by the chef who works at Yale. He is beyond knowledgable and has no incentive to sell me anything. He pointed out lots of features the Monogram has over the Viking, Wolf etc. I was also shopping ovens, and the size and rolling shelves of the Monogram sealed the deal. GE took the brand back from DCS and really put a lot of thought and engineering into the brand.

Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

I like this recipe from the New York Times cookbook. I've been making it for over 20 years. There are other versions out there, but this always comes out fit for company. The almonds add a nice crunch to the dish and the tobasco fades into the background so I never omit either. I usually break the spaghetti in half before cooking it for this recipe. Chicken Tetrazzini from the New York Times Ingredients: 5 lbs stewing chicken, cut into serving pieces 1 onion, studded with 2 cloves 2 stalks celery & leaves salt 1/2 bay leaf 1 carrot 3 cups water 4 tablespoons butter 1/4 cup flour 1/2 lb mushroom, sliced 1 egg yolk, slightly beaten 1 tablespoon dry sherry 3 tablespoons light cream 1 (8 ounce) package spaghetti noodles 2 tablespoons grated parmesan cheese 1 teaspoon butter toasted almond (optional) Tabasco sauce (optional) Directions: 1. In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water. 2. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours. Remove the chicken from the broth and let cool. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. If desired, season with tabasco. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned. Temper the egg yolk lightly beaten with a little of the sauce and stir it back in adding the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. DO NOT LET BOIL. 12. Cook the spaghetti according to package directions. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired. (You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.) ---------------------------------------------------------- I also recently copied and pasted another recipe for Chicken Tetrazzini that I found on a food blog that puts the cooked chicken and almonds on top of the pasta that sounds a bit more elegant. Next time I make Chicken Tetrazzini, I'm going to try it this way. seagrass Here is a link that might be useful: Niemen Marcus Chicken Tetrazzini

Here is the Taste of Home recipe: Ingredients 2 cups water 4 chicken bouillon cubes 1 can (14-1/2 ounces) diced tomatoes 1/2 cup chopped celery 2 tablespoons chopped onion 2 medium fresh tomatoes, peeled and diced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 cups half-and-half cream 1/3 to 1/2 cup sherry, optional Directions In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired. Yield: about 8 servings (2 quarts). Nutritional Facts 1 serving (1 cup) equals 169 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein.