I hate starting a new post if the idea is already out there. So I hope to get some feedback here. But if it is already discussed, please let me know. I would love to find a solution. Has anyone come up with a "hack" of sorts when it comes to simmering with small pots? I need to express first and foremost that I love my NXR range. I purchased my 30" NXR DRGB3001 about 3 years ago. I did a lot of research before buying it, hours of comparison shopping on similar models, accepted the potential issues that I read here on this forum (thanks everyone!), and when Costco had a sale I snatched it up immediately. I love my stove! Not only does it look great in my modern kitchen, I love the no-frills aspect of it. Simple design and simple operation. I am no chef, but I love to cook and I cook on it almost every day. I have yet to encounter any major problems that cause me pause. There are some small issues, but like I said before when I decided to buy the range, I accept them and am committed to fixing them as they come along. I did/do encounter the clicking igniter (expressed here as well as in other threads), but is so minor and rare that it barely registers more than a small annoyance. Also small, compared to other high-end ranges, I think it gets very "warm" for my tiny, open-concept kitchen/living area, but in the winter it can be comforting (I think it lacks bulky insulation, but that I think it is also why the price point is so appealing). I love the wide burners so that I can use my 12" cast iron skillet and have it heat uniformly, not just in the center as I have experienced with most other ranges, but simmering in those same larger pans is almost impossible. The simmer feature is confined to the small inner burner and I wish it had the ability to turn it off and use the outer burner only for simmering. Also in contrast, to my initial concern, I have a lot of difficulty using small pots for small-batch cooking. When using a small 1 or 2-quart saucier to whisk up some hollandaise or similar, the small inner burners do not reach the bottom of the pot to bring it to boil, and the larger outer burners only heat up the outside of the pot and handle, burning the sides of the sauce and my hands trying to hold the handle. And being a house of only two, much of my cooking is in small batches. So I encounter the problem often. Has anyone come up with a trick or solution for this or similar? Possibly a replacement grate or 3rd party ceramic burner cover? I know of solutions for wok cooking, and heat diffusers (they don't work because of how tall the grates are) but have yet to find anything that will concentrate the flame to get it closer to smaller pots and would love to know what others do in this scenario. Thanks in advance.

Thoughts on placement of NXR burners? Fine. Never had a Viking, so cannot comment on that. Most pro-style stoves are the same, however. Front to back the burners are roughly 11 inches on center nine inches from the bullnose of the knobs. . In comparison, the measurement was about 9 inches on center, front to back, on my former GE DF stove. How far frm the edge of the range are the burners? Which edge? The side? From center, left burner to left edge is 6.5 inches. Same for right burners. Same approximate distance as on my former GE Profile, too. What is the problem here. Are you using 24-inch diameter canning kettles or commercial size stockpots? Clicking: In the oven? Hunh? Did you read Susan's (aka, DirtyBloomer's) post about replacing the oven glow-bar ignitor? The oven uses a glow bar, not a sparking (clicking) igntor. The glow bar gets really reallly hot, kind of like a small electric coil burner. There is nothing to click. Should be the same with your Viking, AFAIK. The glow bar should not click. Unless it is failing and shorting out. The oven may click as it heats, but that is structural metal responding to increasing heat. Your Viking should work the same way. AFAIK, Viking ovens used glow-bars not sparking ignitors as on the stovetop burners. As for for the oven cycling on an off to maintain temperature, there is nothing in the NXR oven that uses any kind of sparking iginitor. As with every other modern gas oven that I have seen, you definitely hear the gas ignite when the burner reignites to maintain temps. It is a "whoosh" and "hiss" sound, not a click. Seems to me that, if you are getting clicking sounds from the oven in your Viking, then either your glow-bar is broken or something is shorting out intermittently (aka, sparking) I bought the DRGB from Costco. The NRG has been discontinued, at least in North America.) 304 versus 430 stainless: does it look different? Well, I do not see it. Never heard of anybody complaining about it. Never occurred to anybody so far that the the 304 panels would look grossly different. Usually, the paranoid worry that the 430 parts of the stove will rust out in front of your very eyes if someone is breathing moist air anywhere in the room where the stove is located. That worry was pretty thoroughly discussed in one of the long NXR threads which you've probably already read. Does the 430 clash with the 304 stainless? I've never seen it. I've never heard of anybody complaining about it. But, maybe you are a much more elite and perspicacious person than me, and the differing steels will look as different to you as a mauve plaid and a metallic chrome yellow? I suppose, over time, there might be some subtle differences. The 430 is harder than the 304, so the 430 oven door will be less likely to incur and show scratches than the 304 cooktop. This post was edited by JWVideo on Sun, Feb 3, 13 at 12:59

The search engines must be falling down (as they sometimes do.) Have you seen the longest running NXR thread here? Last updates from a month or two ago: http://ths.gardenweb.com/discussions/2245200/a-review-of-my-new-nxr-range How about these? http://ths.gardenweb.com/discussions/2317759/nxr-or-ar-performer-owners-please-chime-in http://ths.gardenweb.com/discussions/2302081/nxrs-2000-professional-style-range-2014-update http://ths.gardenweb.com/discussions/3132180/back-to-the-future-nxr  For more hits try this search string on google: "gardenweb + nxr"

My wife and I went to a dealer that had both models in stock in a mock up kitchen and were told the following. The BS range has a better flame but the 20k btu burner of the KA is much stronger then the 15K star shaped burner of the BS. The side and front panels of the BS will get much hotter then the KA due to less insulation. The BS oven was not concidered to be a "true" convection oven when compared to the KA, which for me, I didn't really understand. The fact that the burners as well as oven will be much more work to clean was a real turn off for my wife. Keep in mind we have two kids at home that also like to cook but make a real mess while they're at it and don't like to clean up afterwards. The 15K burners on the BS were not strong enough for some homeowners, but that boils down to cooking styles/personal preference. The BS is not able to view cooking temperatures, but that is not a deal breaker, only a set back. I believe my wife is going to go with the KA.