Anybody? Or do I have my answer?

There is a separate kitchen forum, appliance forum and even a cooking forum. You might have better luck there.

If you have to ask - you don't need one.

geoffrey, are you always this helpful, or were you just feeling particularly generous today? :)

2many, thanks. I think I'll just go with "reasonably priced" since it's served me well my whole life. ;)

@beth09: I wasn't being 'mean'. If you have to ask - you probably can't afford it - to try it. Additionally you would need a new hood and more than 300 CFM exhaust fan. The whole works would double the price of a low-high end range.

geoffrey, I asked, because I have no knowledge of higher end ranges, not because I can't afford them. ;) To be clear, I could buy whatever range I wanted, irregardless of price. I am totally gutting my kitchen, so I will in fact not only be buying a new range, but moving it, and installing a new hood and fan. Along with replacing everything else. But just because I can afford a really expensive range, doesn't mean it's the best choice, or, that it will do more than a cheaper one.

Now, if you could explain to me what that more expensive range could do for me, that my reasonably priced range cannot, I would very much appreciate it. :)

Now, if you could explain to me what that more expensive range could do
for me, that my reasonably priced range cannot, I would very much
appreciate it. :)

Well...kind of like what a Cadillac would do that a Chevy wouldn't. They'll both get you to the same place, if that's your goal. The Cadillac will probably have some more bells and whistles, a more comfortable ride, and impress the heck out of your neighbors. <lol>

With that said, what I would be looking for in a gas range - a convection oven and a larger burner or preferably two (four). Convection simply speeds up cooking and I'm an impatient cuss. Same thing for bigger burners, who wants to wait longer for a pot of water to come to the boil? I could care less about the smaller "simmer" burners, I don't do a lot of simmering, although I've been know to stew from time to time.

Those two options can be found on a lot of ranges that cost much, much less than $3-4,000.

Personally at 30", i don't think they are worth it. I'd get a higher end "normal" brand which has at least one High output (like 18k+) burner and a convection oven. You won't find this for $600 but low 1k range is probably doable. In addition to those musts, I liked having 2 ovens and would go for that again too. I had a fifth burner which was nice for a lodge grill/griddle at times, but don't kid yourself that all 5 burners could be used at once. I'd also consider whether the looks of a slide in style range without the back control panel are worth the extra cost to you.

Typical Pro-style range benefits

High and low output burners, often all the burners have a good range where as cheaper ones may have one (or no) high output burner and one (or no) burner suitable for simmer. The distribution of heat may be better with open, stacked, or star shaped burners which you generally won't find on cheap(er) models.

Convection oven and one that holds a more consistent temperature. May have more modes. Broiler may be better. May have smooth glide racks.

Looks, this can be somewhat duplicated with a slide in range.

Continuous grates

DrB, thanks. The range I have now does have a simmer burner, 2 regular and one high output. I notice you and Mike both mention convection, I will read up on that. I will also look into the types of burner shapes you mentioned. I was actually planning on probably getting continuous grate, I do like that feature. Yes, I knew I was probably going to be spending a few hundred extra for this one. And while I like the looks of a slide in, I had pretty much decided I was not paying several hundred dollars for that.

On the two oven part, while I have not seen one in person yet, are either of them big enough to comfortably fit a big turkey in?

Convection is a must have imo. The larger of the double ovens cooked turkeys fine. Main downside is you lose the storage or warming drawer below (no big deal imo) and your larger oven (which is the bottom one in most ranges) is quite low to the ground. If you are old and/or back problems getting a 20lb turkey out from near the floor wouldn't be ideal.

Ok, thanks!

Really, most "high end" ranges have to do with ability to control the flame, the temp of the oven, and space. A larger range (36"-48") gives you the ability to cook with larger pans and skillets and more of them at the same time. There is also a resale value. If you are planning on selling your house, and the house is at a certain price point, buyers expect a higher grade of appliances. If you are curious, go to the appliance forum or Chowhound's appliance forum. Many opinions on the benefits of an expensive stove. But it is personal preference, and for most people the cooking difference between a good GE or KitchenAid and a Wolf or Thermador is not worth the huge price difference.

Thanks Julie. I'm not moving and no room for a larger range. I'm just going to go with a reasonably priced one and call it a day. I just don't see any reason to do anything else. :)