I was in a similar situation as you not too long ago. I was redoing the kitchen of one of my rentals, but unlike most of them this was a higher end vacation rental so I couldn't just use my usual strategy of asking the appliance place for the cheapest matching appliance package possible. I also didn't want to break the bank on super fancy stuff. I decided a good compromise would be a JennAir package. So far, so good! This is based on feedback from guests and my own experiences using the appliances. JennAir's bad reputation comes from Maytag's bad years. I will be honest, at the lower end of the pro range segment a lot of it is about looks and other than increased BTU in some cases, performance will not be _that_ much better than consumer level ranges. Most people here are all for mixing and matching appliances, and getting the best from each manufacturer. While for the most part I agree (and that's what I did in my own kitchen) I think there are times when appliance packages make sense. Don't get me wrong, the package Deeageaux proposes will beat out any single manufacturer in terms of performance, but in case you aren't the type to get stuff like this from eBay and want a single source, I'm throwing in a good word for the Jenn Air package. I especially like the range and fridge. The dishwasher is fine but I like my own better. I would second Deeageux's recommendation on the fridge if you are going to go with different manufacturers rather than a package. I have the model below that in my own kitchen (PYE23) because I was unimpressed with the hot water dispenser on the Cafe. At first I was really excited about the idea of it using heat rejected from the fridge to heat the water, but I realized it didn't actually do that, and after trying it out myself I learned that after pressing the hot water button you had to wait quite a while before it actually dispensed because it heats the water on demand. I really like my Profile model though. I would never buy a Samsung fridge again. Been there, done that. You can read online rankings/reviews until you're blue in the face but there's a lot you'll never learn about an appliance until you try to repair it. Let's just say I was astounded by the stupidity of whoever thought the thing up. I could have designed a better fridge, and I am far from an expert. It was constructed in a way that made it difficult to work on, and service information was difficult to find. I'd say if you don't want the GE Cafe or Profile counter depth french door, look into a lower end GE or Whirlpool. Always look into the service aspect before you buy an appliance. Even if you don't repair your own appliances like I do, the easier the technician's life is, the easier your life will be.

You sound like you could go with a BS range really. Electric ovens can be very different from each other. You are coordinating several elements and sometimes multiple fans. Some have variable fan speeds while some do not. You have the very complex like Miele and Gaggenau to something like Wolf to something cheaper but similar functioning like Electrolux or possibly Bosch on down to something with less modes and maybe just an on off switch. I have Electrolux and love it but it has the blue enamel and the only brand immune to the chipping seems to be Gagg. As for broilers, some gas ovens have infrared broilers that tend to be smaller but more heat than a traditional gas broiler. BS is like that. Electric broilers are much wider. I bake all kinds of things but we do have family members who are very strictly GF, actually wheat free, so bake quite a bit along those lines. My philosophy is using recipes that are naturally wheat free rather than a bunch of substitute ingredients. I also bake grain free, very low carb sometimes. .

Yes, I agree. Every time I cook anything on the stove with a downdraft vent, you can smell it in the upstairs bedrooms. Basically straight up the back wall becomes the railing for the upstairs hallway with all the upstairs rooms opening to it. Noise is a huge issue. Unfortunately, the exterior kitchen wall is windows and a slider to a deck with panoramic views. It kinda gives this illusion of floating in the treetops (we're at the top of the mountain). I do have a wall we might be able to vent through the roof, but I'm waiting for an opinion as to if we can do it from the structural engineer. The floor plan itself is really comfortable and pretty flexible. Great for entertaining. The family room is closed off with glass French doors or the TV would drive me nuts!

Induction can highlight uneven heating in a pan. Cast iron needs to preheat for quite a while before it's fairly even across the bottom. All-Clad is okay, as is Tramontina, but I have hot and cool spots with mine. My most used pan is A-C because of the floor space, so it's obviously not a deal-breaker for me. I love using my 9.5" Demeyere Proline skillet and the 11" 5+/ Industry5 twin that's called Zwilling Sensation. They're much more even than any of my A-C and respond quickly. Proline are very heavy, though. Different cooking methods have different requirements. I'll spend the money on any skillet, sauté, rondeau, or saucier. They're my workhorses and I want them to perform so well that I hardly need to check. You can go mid-range for saucepans but look for a nice, thick conductive base for even heating. Inexpensive for stock/pasta pot (I'm thinking Ikea here because enameled steel will scorch pasta), cast iron, carbon steel, and non-stick. That's not to say I wouldn't upgrade any of my mid-low range cookware if I came across a deal. I absolutely would!