I agree that there is a lot of subjective preference as well as some features or design aspects that that may --- or may not -- matter. There are also a lot of differing opinions on what are "high end" appliances. A search here will turn up threads with debates over topics like "Are Subzero refrigerators s worth it?" Here's my 2 pennies worth on this debate. Why spend $1800 for a gas range instead of $800? : To start with, more money can get you an induction range if you can work with electric ranges. Induction has the controllabilty and quick response of gas with potentially less kitchen hassle and maybe less worries with the little ones messing with the stove. Also, more money also can get you a "dual fuel" range which means gas burners over top of an electric oven. Some people prefer electric ovens to gas and vice versa. My experience has been that it generally gas verus electric ovens in this price range is not a big deal in terms of cooking performance. A a gas oven puts more heat into your kitchen, though. Also, in the $1800 price range, numbers of the dual fuel ranges will have a third element that wraps the convection fan and that can help with more even baking (with less fussing with trays) when baking, say, mass quantities of cookies. Since you said you are looking for a gas range, I'm guessing that your kitchen does not have the 240v connection you'd need for induction or dual fuel stoves. If memory serves, I think there is a Frigidaire gas range which has an electric "third element" convection set-up in the gas oven. I've seen it discussed here but don't remember any specifics. Might be worth checking out. More money for a gas range also can get you a range with two separate oven compartments. The smaller ovens heat up faster and allow you to bake or roast two things at different temps. Numbers of gas ranges in the $1500 to $1800 price range have electric warming drawers. Some folks find them useful, others not so much. The warming drawer was a selling point for me when I bought my previous range, a GE dual fuel model, back around the turn of the century. I found that it took so long to heat up that it was not much of a convenience for me and I rarely used it. Others here are very happy with their range-bottom warming drawers and use them constantly. More money also gets you a better choice of burners, but the importance of this factor is a function of personal preferences and the cookware you use and what you cook in it. If you like to stir fry/saute in 12" skillets, you will likely find it easier to do so with the bigger burners on the more expensive stoves, some of which have multiple rings of burner jets. Some find these useful for boiling water quickly for pasta, oatmeal and etc. for the impatient little ones. Also, many mid-range (and above) gas stoves can be had with a central burner for a pancake griddle. Some find the griddles useful because the central burner makes for more even heating than you get by straddling a large and small burner with a griddle plate. Also, as you move into mid-rage and above, you'll find continuous grates (easier to move pots around) and slide-in style of ranges (all controls down front, so no reaching over hot pans to adjust the oven) Gas stoves in the mid-range and above may have larger ovens than less expensive ranges. Also, as you get over the $1500 price mark, electric warming drawers become common. Some find those useful and others do not. Then there are the "pro-style" ranges or pro-look ranges such as (I believe) a stainless finished GE Profile for around $1900. AFAIK, the only one at or below $1800 is the NXR from Costco. The selling point for the NXR is that it has four larger "dual stacked" topside burners at 15k btu which give good flame-spread from high heat to a ridiculously low simmer with the extra real estate of the pro-style construction. This will be useful if you find you regularly cook with three and four large pots at once, or you want to use a 14 x 23 pancake griddle like the Chef King or Vollrath. If you tend to cook with smaller pans (say 8-inch nonstick frypans and small saucepans) this will not be so useful. A basic type of pro-style stove like the NXR will have relatively minimal electronics, so theoretically less to break and easier to fix when something wears out. You might (or might not) find them easier to keep clean. The stainless steel top is probably easier to keep clean than the black enameled tops of most gas stoves in this price range, but it does not have a self-cleaning oven. So, think about your budget and your priorities. More money for dishwashers : The recent DW testing by Consumer Reports concluded that just about everything now being sold, even the junkers, will do a perfectly acceptable job of cleaning dishes. As you move up in price, you get a number of things that may be of varying importance such as: (a) faster cycles. The bottom of the line DW may take 3 hours to run and dry a load. A higher level model may have cycle times less than half that. A big deal when doing lots of dishes and maybe worth your while. (b) Quieter operation. Some of the better brands will be dramatically quieter than the least expensive models. Quieter operation may be a big deal in a small house when trying to get little ones to sleep or when having discussions at the dinner or kitchen table. (c) stainless steel interiors. A big deal for the DWs that do not use heated dry (which, btw, are much more plastic-friendly than heated dry models). Stainless tubs also tend not to show wear as quickly as the tubs made of synthetic materials. (d) conveniences like flatware racks instead of baskets. (Some wouldn't have a DW withouth flatware racks but others, like me, prefer baskets.) (e) More cycle options. Some folks find these very useful, others not so much. (For example, I don't own any fine crystal glassware so a cycle for crystal is not something I would use,) (f) hidden control panels and/or the ability to take paneling to match cabinetry. (Important to some and unimportant to others.) (g) more flexibility with rack and tine arrangements.

To me, there's nothing wrong with mixing "high end" and lower cost, functional good-quality kitchen components. More important to me is to avoid the waste implied in buying things that will not last or that will certainly become unfashionable. I live in a working class neighborhood, mostly little 1950s houses with lots of retirees, including myself. Although our lot is on a lake, this property will NEVER command top dollar because of the settlement pattern of the community. The recession has really hurt home values here; I thought our house was $275,000 to $300,000 because of previous improvements, but I believe that it's now $220,000 and that was before we launched a major addition, geothermal, and new siding, etc. No matter what we sink into the house, it's for us, not for resale or peer pressure. We have decided to retain the 30 inch refrigerator we bought last year (an emergency purchase) but to put it in a position where a larger unit could some day fit. No wooden housing around it. We are keeping our old electric range, but are adding a portable induction burner that can be set out on the countertop to increase functionality. There is room for another oven on a wall outside our new G shaped kitchen, but I don't think I will be the one to buy it (unless my grown children move back to live nearby); a portable roaster oven will suffice to augment the baking and roasting for large gatherings. We use our outdoor gas grill in all seasons for grilling. My husband enjoys the ritual of being the griller and he shovels the access space before dinner parties. The broiler in the old range suffices if he doesn't want to venture outdoors. We are retaining our existing dishwasher. Our big innovation is to add a second sink to the kitchen. All sinks and appliances are white. My muse is the idea of a "workshop kitchen." I am not trying to reproduce any particular theme, unless it is a farm kitchen that processes a lot of food in season. I do hope to make the kitchen work as a functional, welcoming space for myself and husband now that we're empty nesters and for events when we have visitors, whether large or small groups. Laminate for countertops is sufficient and my ego does not require anything more dazzling on the countertops, although there will be slabs of butcherblock on either side of the stove. Hubby decided to go with hardwood floor and install it and finish it himself, although I was ready to order the vinyl. We have found a local cabinetmaker who said he would meet the price of a sample plan of readymade cabinets from the Big Box home stores. Now, we're adding custom touches to the cabinetry plans, not in decorative features but real utility features, such as tapping the space that was wasted in "spacers" between boxes. All materials are American made, or American harvested. Except for the old siding and walls and flooring, very little is going to the landfill. Furnace went to the scrap metal guy. My own eccentricities will add all the "pop" and pizzaz that this kitchen will need. Fabric, color, laminate choice, color of stain, art, displays of collections-- a creative outlet without a high end price tag. We have splurged on a bank of windows and a few light fixtures (No, we're not putting in "cans" because the ceiling feeds to an attic where we're fighting heat loss.) We are working very hard to live within our means, following the requirements of good sense and ignoring consumer manias. When I get myself too fired up about making a more upscale purchase, I remind myself that the photos, the ad copy, the home shows and the open houses, are all there to facilitate SELLING, not living. Here in Minnesota, where granite is quarried, I know that some of the rock countertops are fairly reasonable, but as I have declared elsewhere on this forum, I refuse to purchase anything that is sold with a "how to care for it" bottle of something and some warnings about how to protect the finish. In many ways, by definition, I am free from the pressures that other posters feel in order to keep up with the neighborhood, to make a kitchen that defines a house value, or to prepare for the brutal house market. I don't envy the young and broke. But I was there once and I not only survived but thrived on it. The original kitchen in this house was painted baby blue without concern for the cathair? gobs in the paint and the kitchen 'table' had a hinge so we could access the refrigerator. My hubby and my carpenter father and a different local cabinetmaker came up with a sufficient re-do that we have appreciated since right before the Bicentennial. I raised two sensible daughters in that modest kitchen. This doesn't mean I'm not agonizing over choices today, though. "Leave me alone, I'm thinking!" is a common mantra right now. Today's musing: Do I want to order fancier cupboard doors? It's always something. Enjoy your day. Florantha

So glad to come across this post. I am in nearly the same position. A 30" gas Kenmore Elite is supposed to show up next week and I am not excited! Nearly all my research on the Kenmore was positive and price wise it was good. I wanted a 30" gas burner, convection oven, slide in. Reading not so good reviews on the GE Cafe or any others such as KA or Electrolux (and and a significant up in price from the Kenmore) - sent me to the Kenmore. But honestly I don't trust the back control panel to last long & really don't like the look or need the features. I just want to turn the stove and burners on and off. We seriously considered the Bertazzoni but the oven was way too small (it is very pretty and basic functioning) and next thing we know are looking at Wolf for more than 3x the price of the Kenmore! It is amazing how you can mentally upgrade. We love to cook but spent the last 4 years with an ancient hotpoint that only had three functioning burners and was fine (my husband not so much :) I am glad to hear good things about the Cafe & others. Any more input on those 30" slide in "mid range" stoves - KA, Electrolux, GE - would be wonderful. And I am going to check out the NXR. Thanks.

Holly sent me a link to this thread to see if I could help you with some specifics. I'll just tell you about some of the jobs that I've done to see if that helps you with any specifics budgeting information, and if you have any questions, I'll be happy to answer them. Let's see. I'm doing a job right now in East Memphis with 35K worth of Dynasty cabinets in a painted maple finish. 8' ceilings with 36" tall cabinets and 6" worth of crown molding, a custom china hutch and wood hood. And a few other details like mostly drawers and an oven cabinet. 8K worth of Cambria for the counters and 10K worth of flooring, and 3K for the backsplash. I think her appliance budget was 10K, but she says she doesn't really like to cook all that much. The overall budget for the job is around 75K, and most would consider the home fairly high end for an older home in the area. I did a home in Collierville in Kemper Cherry cabinets for 48K, but that included a dining room hutch, breakfast room pantries, an entertainment wall, and a powder room vanity. 42" high cabinets with molding in 10' ceilings. The island used some funky shaped specialty cabinets, and she did an exotic granite that was 12K. Not a lot of specialty items in it, just a lot of cabinets. I would call the home a high mid grade family home. I'm working on a new build in the Forest Hill Irene area that will have around 70K worth of stained gray Dynasty and Omega cabinets in the two kitchens. (They fell in love with the Porch Swing desk area that I have in the showroom, shown below.) They have a very simple modern aesthetic and VERY tall ceilings with 27"s stacked on top of 42"s. The Silestone counters will probably end up being around 20K, simply because they have to purchase whole slabs and they want different colors in each kitchen and bath area. I think it's around a 8M build price for the home, so definately upper end for this area. Or just about any area! Dynasty Porch Swing on Cherry So, I think your 100K budget would probably be overkill for this area, unless you are wanting something with a lot of details like corbels and onlays and lots of glass and stacked cabinets. That can add up quickly! Even so, upper end in this area isn't quite so costly as East or West Coast areas. I work with a couple of full service licensed general contractors if you'd like some names, or just a good old boy installer if you'd prefer to be your own GC on the job. If there's any way I can help you to sort your thought processes out, let me know. You can reach me through email on this forum if you like. Or, I'll answer your questions here as best I can if you prefer that. This post was edited by live_wire_oak on Tue, Jul 30, 13 at 17:27