Having convection in BOTH ovens was a number one "need" for me in choosing my double wall ovens. I know I want it, but I do a lot of baking. I've had a convection oven for 6 years and won't go back. I was only considering Sears for the induction range. However every time I stopped in (over the course of about 6 months) there would be some "deal" or "error" that I could take advantage of, if I bought it right then. Two different times when I stopped in at Sears, the range I was looking at was "mismarked" and the sticker was less than the computer said it should be for sale by a hundred $ or so. Salesman told me someone messed up, but if I bought it today - he'd honor the sticker price (but he was gonna hurry up and make sure it got corrected!). I got so sick of the "salesman says it's a steal" deals Sears kept trying to use to get me to buy "right now". Cathy

It is tough picking out a new range. I am looking for a third range in the space of 7 years to fill the space in my kitchen. One thing I like about the prostyle ranges is the depth that allows the use of big pans. The Pro Harmony is cabinet depth so you lose this benefit. The burners on all prostyle ranges are wider sealed or open, so you will have small pans enveloped on high heat. Most come with at least one small pan burner though. My current range is a Wolf DF with sealed burners and I like the burners. I can use a 7 inch, shallow sauce pan on the burners and it will heat evenly but the key is having cookware that is heat conductive. For smaller pans, I use the small pan burner. In evaluating a burner, look at the BTU range high and low to evaluate the heat you will use. To compare apples and oranges you need the actual BTU number not "140 degree simmer". Next look at the burner configuration. Star shaped burners have the burner ports spread over a greater area. Some have the ports oriented in such a way that when you turn the heat up the flame flares to the side of the rays. This keeps the foot print of the heat about the same but in order to take advantage of that you will have to size your pans to the burner. This is useful if you cook with pans that have poor heat conduction like cast iron or thin metal. Other burners have the ports oriented toward the outside. When you turn them up they will flare more toward the outside, expanding the heat foot print. This is good if you use bigger pans. Sealed and open will do that but the amount of flare depends on the way they are engineered. If your pans conduct heat well(thick aluminum or thick copper) you will maximize the usefulness of any burner. There are all kinds of videos on youtube and if you can't see a range in person that will give you an idea of the size of flames in relation to your pot and you can also find videos about what is involved in cleaning the burners. They are all different. Some are marketing videos so you have to take with a grain of salt but you can see the burners in action. The reason I am getting rid of my Wolf is that the blue enamel started chipping at 4.5 years old. They won't give me a price to fix it but only that the labor starts at $800. In light of the ongoing issues with Wolf Blue enamel and the fact that they will only warranty the repair for a year or maybe even less I don't want to reinvest. The AG range does not have the blue enamel though. One thing to consider is that someone related on another thread that they talked to Wolf and Wolf now will only warranty the interiors of their ovens for 60 days. The actual wording of the warranty does not mention porcelain interiors but only stainless so not sure how they can do that. I liked the AP too but they do not have any warranty on the interiors or glass of their ranges so that is a deal breaker for me given the history of revolving appliances in my kitchen.

American Range, If you are interested I would call them directly to see about local sales and service 888-753-9898.Their website does not update regularly. Maybe every two years. Nobody "needs" anything more than a $1K gas range. Virtually everybody can use the power AND evenness of a powerful open burner. Thermador 18k btu star burners are pretty good, better than most standard sealed burners, but American Range and Bluestar are in a different category. When boiling water it is obvious power is good but when frying high power is also helpful. When you drop cold food into hot oil it drops the temp so you are paraboiling and your food is absorbing oil instead of the oil crisping the outside and simply cooking the inside with energy/heat transfer. Searing, sautéing, and woking also much improved. You sear steak carmalized brown/black without grey meat. Woking without making your veggies mush boiling in water released by the vegetables themselves. Which brings me to my next recommendation up the price scale Bluestar RNB. About 1k more than AR but has continuous grates and is able to take a full pan sheet as well. If AR is off the options list for about $3k is GE Café 30" gas range. These are made in Mexico and have circuit boards or "computers." Next downs is NXR. Chinese company and Chinese made. Allegedly they buy many premium components from Europe and North America, ship them to China, assemble them with Chinese made frames and sheet metal then ship them back to America for $2k retail. Several fan threads on these ranges on GW. I have my doubts but you can read those threads yourself and come your own conclusion. If you want a rec for a $1.5k range without convection. Frigidaire Gallery Series FGGF301DNF double oven with one 17k btu and one 9.5k btu burner. Probably can find for a few hundred under $1.5k.

I have a KA slide in with warming drawer, convection. I've never liked the smell from using the self cleaning for as long as they require (on my old GE) so that aqua lift doesn't bother me a bit. Simmer burner works great - power boil burner not as fantastically awesome as I thought it would be. It's not that fast but faster than my old electric so I'm happy. My old electric low was never ever low enough. No problems with this one. I haven't really used my warming drawer like I thought I might - forget to turn it on. The GE I know (the one I was looking at anyhow) actually gets hot enough to bake so it's more than a warming drawer. That would be handy. When we were shopping I couldn't believe the cost to go from freestanding to slide in. We still did it because I didn't want the mess down the sides with my kids starting to cook but ouch! If you can go free standing you'll save a nice chunk. Because I was changing from electric to gas and couldn't quite grasp all of the new terminology I went to a local store that had them hooked up so I could see how low is low and understand the difference between BTU's single ring triple ring blah blah blah. I really wanted the bosch but it was out of budget. I liked their burner set up. I can't for the life of me figure out why some of them are configured the way they are. That might be helpful for you to see and feel how low low is brand to brand. My mom has the Frigidaire gas and she really likes it - MIL has the same one in electric and happy as well. Comes in black but no warming drawer though.