The Gaggenau 36" can be had both with stainless trim or without, for flush mounting to your cooktop. It is very powerful--looks to be the best model out of the Bosch/Siemens/Thermador group. And it can be gotten at under $2,600----I have even seen it at under $2,500. With its CI 491/492 36-inch induction cooktop, Gaggenau is pairing the benefits of an extra-wide cooktop with the precision and power of induction. The cooktop accommodates large cookware and contains five flexible cooking zones, with the largest zone in the center, enabling the faster preparation of a diverse range of dishes with minimal energy output Features Extra-wide cooktop, for really large cookware.  Five flexible cooking areas.  Twist-Pad control  the manoeuvrable magnetic knob sets cooking zone and temperature. Removable for cooktop cleaning. Five cooking zones: ÂOne induction cooking zone 5 7/8" (1400 W, with booster 1800 W).  Two induction cooking zones 7 1/16"(1800 W, with booster 2500 W).  One induction cooking zone 8 1/4"(2200 W, with booster 3300 W).  One induction cooking zone 7 1/16"(1800 W, with booster 2500 W).  Automatically switch to 11" (3600 W, with super booster 4400 W).  Main switch.  Twist-Pad control with removable magnetic knob.  Memory cooking  Automatic quick boil for all cooking zones.  Electronic power control in 17 output levels.  Booster function for all cooking zones (three cooking zones can be operated simultaneously with booster function: one left, one right, and the one in the middle. When using the super booster, the two zones on the right cannot be used).  Automatic cooking time up to 99 minutes simultaneously on all cooking zones.  Memory function.  Safety lock.  Child lock.  Pan detection.  Individual residual heat indication.  Cooking zone marking. CI491-610 - Stainless Steel Frame CI492-600 - Frameless for flush-mounting Shipping Weight: 60 lb Shipping Method: UPS _______________________________ The new G-E Monogram comes in two colors with the estimated retail price of 36-inch electronic induction cooktops (ZHU36) will range from $2349 to $2649. The 30Âinch models (ZHU30) will range from $1849 to $2149. They will be available in September 2007 The induction cooktops will also be available in two GE Profile models, with choice of black or stainless steel finish starting in September 2007. The 30Âinch PHP900 model is priced between $1799 and $1999; and the 36Âinch PHP960 model, from $2299 to $2499. FEATURES Control Type Electronic Touch Cooktop Finish Ceramic glass Element Type 5 Induction Glass Ceramic Cooktop Stainless Metallic 11" Heating Element 1 (3700 Watts) 6" Heating Element (s) 1 (1800 Watts) 7" Heating Element(s) 2 (2500 Watts) 8" Heating Element (s) 1 (3200 Watts) Pan Presence Sensor Induction Pan Size Sensor Induction Warming Burner 1 "On" Signal Light Front center Hot Surface Indicator Lights Yes Power Level Indicator 19 Levels Control Location Front Center Control Lock Capability Yes APPEARANCE Installation Standard Color Appearance Stainless Steel Color Appearance Code SS Frame Color / Material Stainless Steel WEIGHTS & DIMENSIONS Approximate Shipping Weight 54.00 lb Net Weight (lbs.) 49.00 lb Overall Height 3 1/4 in Cutout Dimensions (Width x Depth) (In.) 33-7/8 x 19-1/8 POWER / RATINGS Amp Rating at 208V 50 Amp Rating at 240V 50 WARRANTY Parts Warranty Limited 1-year entire appliance Labor Warranty Limited 1-year entire appliance A very tough decision for me between the GE models and the Gaggenau. The new Siemens model appears to be identical to the Thermador.

Posted by ann_t (My Page) on Tue, Dec 8, 09 at 22:53 Everyone seems to like this one. Enough filling to make two pies/tarts Home Cookin Chapter: Recipes From Thibeault's Table White Chocolate Cream cheese Raspberry Tart =========================================== Shortbread Tart Pastry ====================== 1 cup butter, room temperature 1/2 cup Icing sugar (powdered sugar) 1 1/2 cups all purpose flour Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball. White Chocolate Cream Cheese Filling 8 ounces white chocolate melted (I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot. 8 ounces cream cheese room temperature 2 large eggs 1 cup heavy cream 1/2 white sugar 2 to 3 teaspoons vanilla extract Fresh Raspberries (enough filling for two pies) Preheat oven to 425°F. Prepare the crust first. Divide dough into 4 equal pieces and place in the bottom of a tart pan with removeable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F Filling Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate,cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.

It doesn't sound like you're really up for the L format: to make an island kitchen seems to be your goal. What's with the bumpout on wall B-your original sink doesn't look bumped out? I'd keep a large single sink in the original location on wall B.You'll grow more counter on that run-use half of broom closet and charging station for shallow pantry[about 5feet].Fridge can go on wall C if you don't want it on wall B. Charging station can go in corner in dinette to the right of patio door. If you still need a small prep sink-put it on island -the large sink is removed from island. I would:get a microwave in large size with full features-it will have a keep warm setting[skip the warming drawer] I would probably not have the 2nd sink but make sure the primary sink is nice and adequate. I would not have the 2 pantries-the 5 foot shallow pantry borrowed from broom closet is plenty. With more counter now on wall B,and at most the small prep sink on island,I would shorten that long dimension to the island-it's all counter now[cooking surfaces are down on wall A] and looks super long-but you can leave it if you wish. there are ways to do L's in this kitchen-you could do it on wall c with the arm coming down into floorspace with a peninsula..or same from wall A-going up-or smaller L's from both wall A and C with a break in the middle for passage through. The island has it's perks but make it a free run for use and looks.

It is very common to market a burner as simmering @ 140°F but this is a meaningless number. The simmer temperature will depend on cookware, what you are cooking and the configuration of the burner. To compare simmers, look at the low side of the BTU rating. Wolf now claims that their burners are all about 300 BTUs at the lowest end of the simmer burner, the bottom part of the stacked burner. I would call GE and try to get the BTU rating on their burners to compare. You might notice in going to a prostyle range the flame is much wider, especially looking at capped burners. Some brands have a really wide flare on high heat. Wolf and maybe Monogram are a little better because of the stacked burners but if you have a way to compare, there might be a difference there. I have a Wolf range and would not want to be without a small pot burner. I have a couple of 5” or so pans but hardly use anything with less than a 7” diameter and then it needs to be a pan that conducts heat well. “It’s the low temps that matter most to people who cook a lot” It really depends on the type of cooking you do.YesWolfwill melt chocolate chips on a paper plate and I have not used a double boiler since I have had mine. There are work arounds though if the simmer is not low enough but you can’t get more BTUs if you need a lot of heat fast. There are people that do a lot of high heat cooking like stir frying who want higher heat. There are other aspects to the burner in getting heat to the food. Both of these burners are capped ring burners, so pretty similar. To really compare with something different, there are burners designed without a cap, so that the flame goes in a more straight up direction. This brings the heat closer to the center on high heat so more heat gets to the pan on smaller pans. I always use 12”-14” skillets, that conduct heat well on high heat so the flare with a capped burner works out for me. A very popular burner on this forum us the BlueStar star burner. The burner is star shaped so you get a more even dispersal of the burner ports. It has higher BTUs. This is a good option if you cook with cookware that is not a good conductor of heat like cast iron, steel and some clad cookware. It is also marketed with the simmer rated by temperature and I have never seen what the simmer BTU rating is. Anecdotally people say the simmer is adequate. This is a comparison of the two burners, the BS on the bottom. Another difference is that the burner tray in the BS breaks down for cleaning. The Wolf and Monogram have sealed trays.