We recently bought a house with an older Amana downdraft gas range. After cooking on electric coil then electric glass top for the last 11 years I was excited to have gas... until I cooked on it. For an old piece of junk range, the downdraft was remarkably strong. Therein was the problem: the downdraft sucks the flames inward so cooking was horribly uneven. I really wanted to go induction but there wasn't room to do an induction range plus pop up downdraft and the cost of relocating an oven to a wall and doing an induction cooktop and pop up vent was cost prohibitive, so instead we bought a new gas range and are installing (in the coming weeks!) an overhead island vent, since our range is on a peninsula. Sorry this got so long, but I have strong feelings about the darn gas downdraft after being stuck with it for the last 6 months. Funny PS - we got our new range Thursday, ahead of doing our countertops early next month. It can't be installed right away due to an issue with the location of the gas outlet thingy and also the existing counters are in the way by about 1/4 inch. I'm happy cooking with a two burner hot plate, a toaster oven and a 12 year old convection oven combo microwave. That's how much I loathe the gas downdraft.

So I got the Miele Diamante Plus G2143SC installed yesterday. I ran it through two Rinse & Hold cycles first and then did a Pot Scrubber with detergent added so that the inside was clean of any manufacturing residue. I loaded it up with lunch and dinner dishes and pans that evening and ran it on the Normal program (the Turbo mode was off). I stayed near the kitchen the entire time and it sounded like it filled with water, pre-washed, drained, filled, pre-washed again (why?), drained, filled, washed (heard detergent door open), drained, filled, rinsed, drained, dried. Also, during the end rinse (which took about 30 minutes total), the last 15 minutes it sounded louder, like it was using higher water pressure. The entire time using the Normal cycle from start to end when it drained the final rinse water was 2 hours! The original GE Profile I had 3 years ago took about an hour using Normal, and the Electrolux from 2 years ago was about 1.5 hours. Tonight I going to use Normal again, but also with the Turbo mode turned on and see if there is any difference. Whenever it starts to fill with water, there is a slight is slight gurgling sound, but it only last for about 5 seconds and then fills pretty quite. During the pre-wash, wash, and rinse, it was very quite while running (more so than the GE and Electrolux I owned). I did hear (at the local Miele showroom) a Optima in use a few weeks ago (it has Q3 noise level) and I think it was a tad bit quieter than this Diamante (Q2 noise level) but not by much. When we checked it this morning, everything was perfectly clean (dishes, posts, pans, plastic cups (we don't use real glass glasses too often), and silverware. The plastic cups were dry except on a few that concave on the top where there was some water puddle. There was also a plastic storage container that was used to store left-overs. It was clean, but also has some water on the top part. Everything else was dry and spotless. So with only 1 use down, we're relatively happy with our purchase, and baring any problems down the road, I'd consider buying Miele again. A few other nice things about the way it's made, unlike most other dishwashers (including the GE and Electrolux we had), is that the exterior has it's own sealed enclosure on the sides and top, where most other brands you can see the fiber-insulation on the sides and top. This unit was side mounted (due to granite counters). The way it works is there's two screws on each side top and bottom, right before the water-seal. But instead of it drilling into the sides of the cabinet, they instead push a piece of metal onto the side of the cabinet that hold the dishwasher in place. This is nice, as it eliminates any drilling into the wood, but still holds it very firmly.

"Electrolux is pretty but is still a Frigidaire under the pretty." Electrolux OWNS Frigidaire not the other way around.Frigidaire is Elux's economy line! Does that mean they can't and don't make "Higher end" products?Of course not!!! I personally compared (3 of each) Miele ovens and Elux Ovens. The doors are thicker and smoother operating on the Elux's. Try pulling out a rack on both the Miele and the Elux, Only Now, is Miele beginning to use the glide out racks but I think only one is standard on their newest ones and you can buy the updated racks for the older ones now. Compare the display panel, The panel is much bigger , easier to read, and more intuitive on the Elux. The window glass is bigger and stays cooler than the Miele. Checks posts on performance of the two ovens. Elux uses actual temp sensors to tell when the oven has finished preheating, whilst Miele uses some kind of "Algorithym" if you check posts, you will see where some users say this "Algorithym" just doesn't work, when the Miele says it has finished it is no where near the temp you set it for. Read about the actual oven temps, Elux is right on the mark using any thermometer you wish. Reports here have said that the Miele can be as low as 50 degrees F from what you set it for, in fact one poster had the oven replaced and the new Miele still measured as her old one did. That can be dealt with using a "fudge factor" as far as baking goes, but is not necessary with the Elux, and in the rare even it is off by a few degrees, it can be calibrated via the wavetouch controls alto no users have posted the need to do so.The Elux is about half the price of the Miele! So Please read the various posts about the 2 ovens before typing such a statement as this: "Meile ovens are great and worth every penny." We've had the Elux Icon 30" oven/convection for more that 4 years now, trouble free, looks and cooks great, Antss and I are gonna "Do the Town" on the 2 grand I saved!! Gary

I don't use mine much, because I have both gas and induction and use the induction way more. I do use the gas for all kinds of things though. The little unit has a small and medium burner (I think it's 9K+ and 12K btu, but I'm too tired to look it up). I've never heard anyone say Wolf was overpowered! In this day and age, everyone wants more power more power, and Wolf is civilized. I think the large burners are 15K or 16K btu, which is more than half again as much as the old standard for home cooking, but isn't the dragon's breath that some wok aficionados want, which mimics the heat of a sidewalk brazier. For actual cooking, it has more than you probably need. I think it's true that the low doesn't go down to simmer. If I remember right, I've started something on low and thought it was too high and changed it to the simmer ring. But the simmer ring isn't only low low low. It does barely there to full on low, so it's just a matter of getting used to switching rings, which is just turning the knob farther. All cooktops and ovens have quirks and one soon learned how to make the most of them. I'm still trying to figure out the variation issue, because like with any knob on a gas cooktop, there's a continuous scale. I'm not trying to sell you on Wolf. It's a good cooktop, but most gas cooktops are. If you want something more "pro" dragon's breath, look at BlueStar, American Range and Capital. For more residential standard, but nice, there's certainly the Jenn-Air, which I don't know anything about but you already do, Thermador, and plenty of others. With any of them, if you can find one installed in a showroom where you can test it out, that would be the best way to figure out if you like the way it handles.