I purchased Tramontina from Walmart when we opted for induction last year. I read lots of good stuff about it on Chowhound. I am very happy with the cookware and with the choice of induction. Originally, we were going to go with propane; we are in the NorthEast so everything is expensive here but natural gas is not an option for us. Two things sold me on induction. 1) the efficiency is somewhere around 85%, gas is about 1/2 of that. With high costs associated with both, the more efficient unit ends up costing less. I have a Bosch 800 series induction and can boil water much faster than my microwave - I'd say in at least half the time off the top of my head. The immediate response to power adjustments is incredible. 2) the lack of heat brought into the kitchen area. We do have central a/c, but don't run it unless the humidity gets intolerable in the summer. I like that the unit doesn't add additional heat to the kitchen area. The induction cooktop is super easy to clean. If you happen to spill something while cooking, you can lift the pot and wipe the surface clean. We don't fry, but if cooking bacon, you can layer the cooktop with paper towels or newspaper to catch splatter and simply toss them out when finished cooking. Since we have had multiple long term power outages these past two years, one pro for propane was cooking during loss of power. However, those same power outages have taught us that there really is not much that you can't cook on an outdoor grill. We lived off our grill in every outage we've had. Eggs, omelets, pizza, mac 'n' cheese - we've eaten very well each time. This past year, since I had tossed my old cookware, we even put our tramontina pots out on the grill when making meals. A good cleaning with barkeeper's friend brought back the shine. Induction is a great option and Tramontina pots are a reasonably priced option for cookware!

Posted by greasetrap There was also an interesting comparison of Wolf vs. BS burners by a place called Eurostoves. _____ Keep in mind these are marketing videos made to sell BS. These burners are not made by Wolf at present but the dual stacked burners are. "The heat is thrown to the side of the pan" You have to look at how you cook. If you put a 5 inch pan on the Wolf burner and turn it up all the way the flame might go around the pan, but who does that? This happens on the BS too later in the video. Personally I would switch it to the small pan burner on the Wolf (and Capital Culinarian) and use the smallest BS burner. I use a 7 inch sauce pan on my Wolf with mod heat on regular burners to make caramel and the pan heats evenly even though it is old Revereware with only 0.5 mm of copper. You really can't stir the caramel so it has to cook evenly. If it was a problem I could use the small pan burner. "Tiny simmer burner" If you use a heat conductive pan (copper or aluminum)this is not an issue but Wolf has the dual stacked burners of the same diameter now. He comments about the All Clad pans not being very good but Fissler being better. It very much depends on what line within the brands that you are talking about. There are good and bad in both. It is difficult to evaluate plied cookware as the amount of conductive metals inside is often an unknown. For highest performance you are better with thick copper or aluminum. If you look at the video, the 5 inch pan loses heat on the smallest star shaped burner. The wolf small pan burner is probably the best option. "You can simmer better on this because of more even heat" I would want to know the BTU rating to determine which will go the lowest. Temperature given by BS in relation to the burner means nothing. Along with the amount if BTUs temperature in the pan depends in the size, shape, metal the pan is made of and what you are cooking. Evenness can be provided by the cookware. The star shaped burner would be a help in providing even heat to something like cast iron or steel as long as the pan is properly sized to the burner. If you use the smallest star burner on large fry pan, having the heat to the center is uneven. Your ring burner might be better and more even in that case. BS does have a higher Btu rating on the high side. This is good for heating something faster. Water will boil a few minutes quicker. You can heat a cast iron pan hot enough to sear a steak on either. It will take a little longer to reach temperature on the Wolf but it will get hot enough to vaporize oil. Higher BTUs will help with recovery of heat in a pan when you add food. They have advantages or disadvantages depending on how you cook. You do have to look at marketing very carefully whether it is videos or cooking demos or whatever. Even though they are presented a "studies" or quasi science, look at who is presenting the info or paying for the...

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!

Mine is a double oven electric with 5 burners. Three out of five burners’ size can be adjusted to fit pot/pan diameters. The front control glass panel is touch activation, and the incremental heat settings for each burner give the same amount of heat for the ones I turn on. I do place utensils (on a plate) at other unused burner surface, sometimes they’re on the counter space nearby. I have never used all 5 at once but since the spec does not exceed 30 Amp circuit feeding the whole unit as in my case, I think all burners should perform fine at their setting. Electrolux brand