Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

Carly, my oven I believe is the latest version. It has the Cobalt blue oven interiors and all glass doors. You know, with each oven I've used through the years.....we've moved a lot; I think they each have their own personality! Like I mentioned a good preheating of 20 to 25 minutes has always worked for me. Also, through the past few years I've replaced all my old dark color bakeware with Nordicware plain aluminum or Wilton plain aluminum bakeware. The exceptions would be specialty pieces. Like Bundt pans, loaf pans & pie plates. According to a friend who is a home economist, she states they give the best & most even & reliable baking results. I have to agree. I've rarely have a baking disappointment. Sometimes, cake mixes can be funny. Although Duncan Hines always gives a great result. Pillsbury works well too. That said, a scratch yellow cake would probably be a good test of your oven. I have to admit to have only making a few frozen pizza's so far and they baked well. Maybe your oven it is just a bit to hot. Also weather can have an impact on the end result. I did notice my new Kitchenaid oven has a reflective plate above the broiler where my previous 5 year old model did not. I don't recall the size of the coils in the old compared to the new. That said, I'm not seeing any great difference. This oven seems to be a few minutes faster than the other. However, not enough to cause any anxiety or recipe headaches. Charly, Here is a link that might be useful: nordicware bakeware

I tried this yesterday morning. I have a six hole muffin pan from Pampered Chef and used that. I mixed up six eggs with milk as for scrambled eggs. I baked them just a bit longer as I can not stand wet eggs. I also baked some Pilsbury frozen buttermilk biscuits, fried up a bit of bacon while the eggs and buscuits baked. Yum! Yes the egg was pretty thick, so maybe next time I will use less egg in each cup. DH took one to work with him this morning and when I talked to him a bit ago, he said it was pretty good! He must have enjoyed it, or he wouldn't have said anything. Mary, if you want the toasted texture, just do the eggs and bacon ahead and freeze/refrigerate that. It only takes a minute in the toaster for the muffins, so while the eggs and bacon or sausage is heating in the microwave, the muffins can be in the toaster, and two seconds to assemble. I will be doing a lot of these for fast breakfasts in the motor home when we are on the road. Thank you, Terri, for asking about this! It will be very handy for me. And not just for the motor home. I do not usually cook breakfast just for me. I'll eat a couple of peices of toast instead, then cook a breakfast on the weekends when my husband is home from work. I'll be eating a better breakfast from now on, thanks to you! Tami

For stir-frying, burner shape is as important or even more important than burner power. I test drove the Miele and Dacor cooktops as well as the BlueStar rangetop we chose. (Not an apples to apples test but at first I was hesitant to give up the space to a rangetop - then when I found out how much better the BlueStar performed for stir frying I changed my mind.) The 15K BTU burners on our Bluestar that are about the same power as the Miele and Dacor burners stir fry much better because they are much more efficient at delivering heat to the bottom of the wok and they do it very evenly. The 22K BTU burner on our BlueStar is even better. When I tested the Dacor and Miele with a chicken stir fry, I put in half the chicken at a time to sear to not overload it and it still wasn't a perfect sear. When I tested the BlueStar, it was a hot day and my DH had packed the ice chest so carefully that the chicken was mostly frozen when I took it out to start cooking. But if I was going to sacrifice my drawer to the rangetop it better be good so I put in all the chicken at once and the BlueStar immediately had it sizzling and seared perfectly. The food really tasted different cooked on the BlueStar. I highly recommend calling around the appliance stores to see if you can find one with the types of burner you are considering hooked up so you can try a stir fry recipe on the burner. I took the same wok and recipe ingredients to each cooktop/rangetop I was considering and learned a lot by doing that. If Bluestar offered a single burner version of their rangetop, that is what I would recommend to you. If you don't have a chance to do that, what you want to look for is a burner that has a shape to deliver heat efficiently and evenly to the bottom of a wok. An example of a bad type of shape is the sealed burner like on the Dacor and Miele cooktops. These have a flat circular top and flame comes out of the side of the circle. The higher you turn the burner up, the more the flame shoots out to the side; no flame goes up in the center of the burner. An example of a type that works really well for a wok is the BlueStar burner shape where the flame comes straight up out of the burner. The burner shape has a circle of flame at the center of the burner and 8 star rays of flame coming out from that circle. The center grate comes off the burner so that the wok sits right down into the flame and heat is delivered to the whole bottom of the wok. This is very similar to the wok arrangements I saw in China. A friend has the DCS wok burner and that does a very good job. We have the Miele oven. I'm very happy with its cooking performance but I find its controller kind of annoying at times. Its heating is very stable and accurate. It cooks bread well. Things I don't like: Maximum timer setting is 59 minutes and 59 seconds. I'd gladly give up the seconds to have a timer that times longer than an hour. If you put in the time and then forget to hit the button that starts the timer, it waits a bit and then cancels the timer. Too many modes - for example they have a proofing mode that only allows two temps (both higher than I would usually want to proof at) and a defrost mode with a wide range of temps (which is what I use for proofing because I can set it to 80 or 90 degrees). One ends up having to learn little tricks like which baking mode lets you set the temp up to 550 degrees (most of the modes stop at 500). If the BlueStar ovens had been available when we were choosing, I'd have been very tempted to choose them. I'm short and the side opening door would be easier for me. The one downside is that they aren't self-cleaning and I'm rather addicted to not having to clean my oven. How is your breaker box occupancy? Ours is full. If you want to add that other oven at a later date, will you have a 220 V breaker spot open? That might be one reason to choose between gas and electric ovens.