Convection is something I use frequently and would recommend. From what I hear, the warming drawers at this price point are not worth the money/space. Regarding the center burner... If I had a choice, I would rather spend the money on 4 good burners (15k BTU+) than 4-5 mediocre burners, but in this price range, they all seem to be a similar setup (probably built by the same 2 companies). I have a hard time envisioning a decent size griddle getting evenly heated with any of these center burners. The Frigidaire has slightly higher burner output on average, but then there's that CNB to deal with.

The top of a slide-in stove lays on top of the countertop stone/material and covers it about 1-1/4 inches on each side and the back. There is no gap between stove top and countertop sides. A slide-in stove does not have "finished" metal sides. Cabinets on either side are required. A free-standing stove is just that...there will be a gap of some size between the countertop and the sides of the stove. A free-standing stove has finished metal sides and it can stand against a wall without any side cabinets.

We are in need of a new oven, free standing, SS and possibly a new microwave so that the two pieces match. Currently have Frigidaire Gallery Professional Series, suspect it's about 7 years old as it came with the house. I have heard mixed reviews on the need for Convection. Would like a power burner as we boil a lot of water. Currently considering GE products but open to others. Ideally would like to keep the total tab for Range + Micro below $1500. Thanks for all your advice, this process is harder than I ever anticipated and our oven is currently broken so I need to make a decision fast! thanks,

Seriously I think the connection to BTU and ventilation exists, but you have to consider why. I had a friend last week ask me how she could sear a steak on her small burners... I told her to use her cast iron skillet and leave it on the burner until a drop of water bounces around on it. I told her not to crowd the pan, and why the steak would suck the heat out, and why cast iron would hold so much heat. She told me she took my advice and then some. While the steak was cooking on one side, she pre-heated a second cast iron skillet she had and when it was time to flip the steak, she flipped it into the other- by now 'hot' skillet. She said it came out perfect. You can imagine my despair in the old days when even at breakfast the alarm would go on if I cooked bacon and eggs (when I lived in rented apartments), even steam from pasta would set the frigging alarm off. Then I needed more water and a bigger pot to boil the water and at least twice the time, because the pasta would just take the water temp right down.. Now with a bigger BTU burner I don't need as much water because it comes back up to temp so much faster. Speed and control is what larger burners are about. You can certainly turn the burners down when you don't need the extra power. Having decent pans will go a long way, the extra power only adds speed and might change what you like to cook. A lot of people on this forum will tell you how important ventilation is when you buy that deluxe fancy range. The fact is, yes, if you are cooking for a big party and food is flying, grease is frying, steam is rising and ovens are roaring, you will need what ever you can get. I can't tell you how many wonderful get togethers I've been to in apartments and homes with old kitchens and friends gathered, and there is just as much heat,steam and grease with those small ranges crowded over with visitors and loved ones.