We've only ever had electric & were ready to try something new. We actually bought an Electrolux induction cooktop back in Dec., but have been unhappy with it. Food cooks unevenly & slower than I remember on the electric. The surface scratches easily & I didn't find any pots & pans I liked after trying literally 7 different brands. Luckily for us, Electrolux is buying back the unit after having 2 service people come to the house to "fix" it. Now we're hoping that the gas cooktop will be better... We arrived in CO just in time for the Rocky Ford cantaloupes last fall. They were the most delicious we had ever tasted. Looking forward to the Palisades peaches!

Eve72's idea is the way to go. If it's dangerous, they'll tell you. Sears (NG model) shows the Dacor high altitude to be non-convertible; same for the LP model. Since the high altitude range orifices (or jets, if you've worked with motorcycles or really old cars?) are designed to let in more air to the combustible mixture, at your 1600' there will be waaay too *much* air in the mixture. I'm sorry that I don't know the effect other than that, though I'd think the flames would be bigger and perhapps too big for comfort. Some mfgrs, apparently including Dacor, that have factory-set high altitude may use different supply lines internally in addition to the different orifices. The supply line difference is pure speculation on my part BTW as to why the range would be nonconvertible so another good question when you talk to Dacor to find out your answer :). I have the opposite problem of living at 8300' and had to install even more open jets in my Monogram cooktop than the high altitude ones that came with it. hth Here is a link that might be useful: Sear Dacor high altitude range example

I'm at 6500 feet. I find that cooking is a process that has many variables and altitude is only one of those variables. As far as baking, I have found that I have to watch yeasted breads a little more closely during the rise time and that is about it. Much of what I bake is gluten free which has its own share of difficulties and variables. My ovens are electric. I have far more difficulties with the way the dry air affects the baked goods. Now, my cooktop is natural gas. When we bought it, it was calibrated for high altitude. I have no clue as to the science behind it or what that even means. I can say the biggest difference I notice with cooking at altitude is that boiled potatoes take longer/forever as do dried beans. Actually, even baked potatoes take a while so I nuke them first and then finish in the toaster oven/microwave. A pressure cooker helps for mashed potatoes. Granted, my philosophy about cooking is that observation and experience are what can make the biggest difference and that is true at any altitude. Adjusting the leavening, temperature, moisture, etc. automatically is just more work than I am willing to put in unless something looks off.

I think that just about any quality material from a reputable manufacturer, will hold up in this climate. You definitely do not want something like thermally broken aluminum, but I can't see a reason why vinyl, clad wood, or fiberglass wouldn't do just fine in your case. All are assuming that the glass coating are properly specified per elevation and designed for those altitudes.