I have a Wolf AG range. I like the burners on the AG, and I like having the ability to remove the burner pans for cleaning if/when I want. For smaller cleaning, I'll spot clean using paper towel and Perfect Kitchen (blue bottle) from BB&B. It was recommended at the Wolf showroom in NJ. They don't seem to carry all the "Perfect" cleaning products in all the BB&B's (they make Perfect granite, Perfect Bathroom, etc.) so you might need to look for it. For a more thorough cleaning, I remove the grates and the burner pans and scrub them in the sink. I don't always clean the grates when I clean the pans as they don't always need cleaning. The pans I can clean pretty quickly using a blue scrub sponge, a small squirt of dish soap, and a sprinkle or more of BKF. If the pans are really grimy, or have caked/burnt on crud, I'll spray them with Dawn Power Dissolver and let them sit for awhile before scrubbing (don't let it drip on HW flooring though, it eats through the poly, as does Easy Off, I think). I like that I can scrub the burner pans in the sink and then rinse them off with the spray, rather than trying to rinse/clean off soap and cleansers when they are attached to the range. I dry the pans while they are still "hot" after rinsing using a dishtowel (FYI, I use Ritz Wonder Towels--they absorb a lot of water, continue to dry things even when very damp, and don't leave lint behind). If there are any smudges after you've replaced them on the range, you can buff/wipe them off with a dry microfiber, dishtowel or paper towel if they bug you. I promise you, it sounds more complicated and time-consuming than it really is. Yes, more time than cleaning the old white 4 burner rangetop we had before, but the trade-offs are still well worth it! Also, after you've done it a few times, you get youre "routine" down and it goes pretty quickly. For the record; I am far from "Sally clean" and I certainly don't clean my range every day (or even every week, though some weeks I should!). I'd go with the AG burners again in a heartbeat.

You can fry chicken on a 8K burner. My grandmother made the best fried chicken on a smaller gas burner. I have posted this link before about cooking myths but #2 relates to fat absorption. The Food Lab's Top 6 Food Myths It is based on this article. The best way you can compare simmers is the same way you compare maximum heat. It is by knowing the BTU rating on the low end. Any other way incorporates additional variables that muddy the water. deeageaux makes the point very well comparing a large chile vat to a 2 qt sauce pan. Temperature ratings are irrelevant. It is the power(BTUs). There are some simmer burners that will not require a double boiler for delicate sauces. There are many different amounts of heat that manufacturers call "simmer". Know the number so you can make a meaningful comparison. I used to work in a food lab and have cooked for many years on all kinds of ranges, gas and electric and there are work arounds for every situation. I would choose based on what you use the most. In my case I use the low end of burners all the time and when I need heat, I pull out the cast iron and my 15K BTU burners will produce a 500 degree surface with a little preheating. If you do a lot of large stir fries requiring high BTUs, and need simmer you can pull out a simmer mat or copper simmer plate. One consideration with a gas oven is that in general they will put more heat into your kitchen due to the ventilation required for combustion of the gas. This is compounded if the oven is poorly insulated. I would definitely look at how manufacturers treat their customers. Any appliance can have problems, but it is how you and your concerns are treated that make the difference.

I'm re-modelling my kitchen, and I love the look of Pitt burners, however my ideal countertop would be a classic honed carrara marble, and it seems like a bad idea considering the potential for spills and stains. I love the patina of age that marble takes on, but I think it may be a bit extreme around the Pitt burners. Having said that, I'm really hoping it someone can prove otherwise. Has anyone had experience with installing Pitt burners in honed marble? I'm not interested in any other stone, so I won't be considering quartzite etc as alternatives. I love to cook, I cook a lot, and am often splattering my current range top with whatever I'm cooking.

Kudzu, there are many posts in this thread, and other threads throughout GW on potfillers regarding how to avoid having the access to the shut-off valve walled in. “Trying to access plumbing from the underside is not going to be useful for most valves.” Most people have kitchen sinks, agreed? Access to shutoffs (hot and cold) is below the sink. Potfiller access can be the same (below the potfiller in a cabinet, or behind a drawer cabinet base. It’s not difficult. “For a pot filler, I'm simply saying that having it more accessible than in the wall is the choice I'd make.” Fully agree and it's the smart thing to do while installing one. Marcaevans, I wouldn’t want hot water at the potfiller. Hot water is handy for washing hands, dishes and rinsing dishes, but I never use it for cooking pastas, or adding to soups and stocks, or using in any of my cooking. Hot water is more likely to leach contaminants from the pipes. If I need hot water for cooking, I heat cold water on the stove or in the microwave. I really like your BBQ sink setup! Hduns, yep, it’s hard to find a deckmount PF in various styles and finishes!