I have a Gaggenau gas cooktop and a Wolf induction cooktop in two different homes. I would have done gas in both homes, but only electric was possible in the second home. While the induction cooktop is miles ahead of standard electric cooktops, I still prefer gas. I like the visual cue that one gets from seeing the size of the flame. I have the Gaggenau model KG-291, a 36" five-burner model. It's definitely at the high end of the price spectrum, but it's a dream to use, and it cleans up beautifully and easily. Everyday cleaning is accomplished by lifting off the grates and spritzing with Windex or Formula 409 and a quick wipe with a sponge. It takes less than a minute. A more thorough cleaning (about once a week) involves lifting off the burner assemblies and scrubbing more thoroughly, usually taking 10 to 15 minutes. There are no crevices, gaps or crannies for crud to accumulate. The burner assemblies are sold brass, and darken over time, but they still look good, although not that nice brassy yellow color they have when new. My cooktop is almost 5 years old and still looks like new. It cooks like a dream with the same low simmer temperature available on all four of the main burners, regardless of whether it's a large or small burner (2 of each). The center burner is much larger, and can't be lowered to quite as low a temperature, which isn't a problem. The only real drawback to this cooktop is price. It has gotten significantly more expensive than it was when I bought mine, but I still think it's worth the price. I'd buy it again if I were outfitting a new kitchen. Here is a link that might be useful: Gaggenau KG-291

This is something many folks face during a kitchen remodel. What is the most important thing, budget, appliances, recoup $ w/resale? You mentioned, small home that was not expensive. Is your fear of not recouping the $ if you put in high end appliances? If you expressed that your ready for the next level, plus you would want a wok, high btu and charbroil...(you didn't mention rotisserie or self clean). That comes with a price tag. You stated thoughts of rangetop w/ cheaper wall oven. If you have or foresee any bending/back problems, go for rangetop/wall oven. Just remember that the rangetop and cheaper wall oven will require gas and/or electrical upgrade, wall oven cabinet, rangetop cabinet and additional installation fees. On top of the price of the rangetop and wall oven, could cost as much as a range alone. If you really want the high end cooking appliances, be very cost conscious about the other elements in the kitchen. Frig, d/w, micro, sink, counters, flooring, lighting, faucets and cabinets. You don't have to break the bank. For all the money your spending, you should be pleased when you enter the kitchen. I would recommend you stick with gas. I own a 48in CC range, single Capital wall oven, Samsung CD frig and KA d/w. Good Luck

Well ours is without question made of 304 stainless. But honestly I don't really see a problem using 430 SS either, depends on the way it was built as in some cases the 430 is better because it holds a weld better and can bend to certain specifications better without cracking. A range made of 430SS inside your house is not going to rust anyway, that is pure nonsense. I DO however think that 430 SS could have more adverse reactions to acidic type foods such as say Tomato Sauce or Lemon juice Vs 304. maybe if you sat it in a corner of an abandoned house for 30 years maybe, but if you use it everyday in a house with AC it is not going to rust, but it very well could have more staining with acidic foods. I think that 304 stainless is critical on a BBQ grill, but not so much on an indoor stove. But I am still glad mine is made of 304 Stainless anyway. But there are many things made of 400 series stainless that work just fine, never rust, one I can think of is most "Food Slicers, Deli meat slicers etc" are made of 400 series stainless. Car exhaust pipes are usually made of 409 stainless because of the better welding and heat resistance. I once had the pleasure of meeting an old guy out in California, he lived in the middle of no where on many acres of land and when I met him I drove through the classic old gate with elk antlers on top and his house was built in around the 1830's, was an old adobe that was built by a Mexican General when California was actually Mexico. House still stands today with the same tile roof, just one addition was added on about 100 years ago but other than that was all original, No AC. He had as his stove a old wood stove that was thickly enameled color of like a seafoam blue/green and all the corners and edges were all Stainless Steel. Had to be a 400 series stainless because I don't think the 300 series was even in use yet. That stove looked like it brand spanking new and at the time I saw it was about 90+ years old. Not a speck of rust on it, of course it was thick as hell but still the surface was still like new. I actually find products "Made in USA" about 75% of the time to be pure crap in every way. I bet 95% of the world views items "made in USA" exactly the way people like Deeageaux does about China. In general about every product I see with "Made in Germany" tag on it is probably about the only one I can generally count on being very well made, I can usually count on a high price for that item also. Most of the working parts in the NXR come from every place except China, it is basically just "Assembled" in China and who better to assemble than those that have been assembling things for decades. Also it is probably the larger brand name companies that are forcing retailers not to carry a quality product that cost far less, that happens all the time in every category of product.

Well, after much debate and going back and forth numerous times, I believe that DH and I have come to a conclusion regarding our purchase. First of all, we were totally ignorant about open vs. sealed burners, but a quick trip to an appliance showroom (that carries Wolf and Viking) and a very informative salesperson helped us realize that we currently have sealed burners and that open burners are not for us. Then the debate came back to Viking vs. Wolf, which are the only two brands that we could find that a) had the double griddle in the center of a 48" rangetop and b) had repair service available in our area. We then visited another showroom where they hold cooking classes and had both Viking and Wolf on display. After seeing both griddles that had obviously been cooked on several times, we decided that maybe the built-in griddle was not for us because of the dirt, grime, and smell factor. Also, we'd have to purchase the stainless steel cover (not cheap) that we could tell would get scratched and annoy us to no end :) Price was also a consideration. So, as of yesterday afternoon, we have decided on a Kitchenaid 36" rangetop with all burners and purchasing a double griddle accessory. The price is much less than the Wolf (and Viking's reputation also seems to be doubtful). We are going with an Electrolux Icon double convection oven that seems to have good reviews in that price range. DH really wanted an oven that had knobs which seem to only be available on upper end ovens these days. Viking has one on it's D3 series, but these models are relatively new and have very little reviews as to quality. Again, Viking's past reputation played a factor in deterring us. Even the saleslady at the showroom said she would not pay the price of a Wolf or Thermador double oven when Electrolux's Icon ovens were just as good for half (or less) the price. Thanks for the help from everyone! We haven't finalized any purchases yet, so still feel free to chime in!