It's not too big for any kitchen if it's what you want. If you'll use it all, often, and cook your hearts out, it's worth it. If you have no other use for 12" of cabinet space and wouldn't otherwise have a second oven, it might be worth it too. There was a picture floating around here about four years ago of a tiny kitchen, smaller than many closets, in an NYC apartment. It was basically a fridge, a sink, and a massive range. I think it was a 36" professional range, so deeper than normal. There was also a picture of an NYC apartment where the kitchen was basically a wet bar with an induction hot plate built into a drawer. It just depends on how much room you think you need for the actual business of cooking.

I had a 48" DCS rangetop that I installed 3 years ago. I chose it for the BTUs and never had any problems that needed repair. The simmer was great. Full blast wok cooking was fab. Wish my Vent-A-Hood had been able to keep up with it. I found the griddle disappointing as it heated very unevenly and took a long time. I wouldn't choose DCS again because the flame diameter was too wide. It was fine for the wok or very large (10+inch) diameter pans, but sometimes you just want to cook a box of mac and cheese in a smaller pan. I had to do it with the heat on low or the flame would overshoot the sides of an 8 inch pan. Not a complete deal breaker, I know, but if you have 18,000 BTUs, you want to crank it up! So anything that wasn't a "Big Job" that needed a big pan (say, one egg in a six inch skillet?) took a lot longer. This was also a problem with the back burners. The SS backsplash was immediately discolored due to flame overshoot no matter what size pan I used. Yes, the gas was correctly adjusted. I think the biggest problem was the grate sits too low and the burners sit too high. I have since moved into a house with a brand new Dacor Epicure dual fuel (came with the house) and I thought I would have the same problem. I don't because the grate sits higher and/or the burner sits lower. So I can crank the Dacor up full blast (same BTUs as my DCS) with the same pans I had to put on low with the DCS. I am still getting used to the Dacor, so I am not saying it is the final word, but it has given me something to compare to the DCS.

Thank you. Another factor is that I don have 220V circuit in my kitchen so it doesn't make sense to get electrical upgrade while all-gas can do the job equally well. Good to know that you had good experience with the brand. Jenn-Air reviews are very limited while if you find some those are negative given folks post negative more than positive

In general: I have had open and closed burner gas tops and closed are 100% easier to clean, I would never never get open unless I had daily cleaning help. The BTU rating on the highest burner is important, as well as a very small BTU simmer burner. I also need continuous grate to slide a pot over, and prefer mechanical knobs to electronic keypads. There are some cooktops where the grates are too high off the burners and there are complaints of a feeling of under-powered burners despite the BTU rating. I think this whole open burner for the home thing is nothing short of ridiculous, it is more of a high volume restaurant issue, but his is gardenweb... I do not like the performance of gas ovens. I like electric and I love the functionality of convection. I would never buy an oven without convection. So I would vote for closed burner gas cooking and electric ovens.