I ended up with mostly Electrolux appliances for stuff that was side by side. Initially I was going to mix and match. I copied and pasted photos of each appliance in a collage, however, and I was not entirely pleased. I figured the aesthetics would bother me or my wife at some point. When I did the same with all Electrolux, I liked the look a lot better. Having said that, performance is always key. I wanted the Electrolux wall oven and a matching mike wasn't that expensive. While I liked Samsung's fridge design, my wife liked the more stylish Electrolux better. It meet most of my needs so I went along. Personally, I think the wall oven and mike should be brand matched. The other stuff can be different brands more easily, especially if they are well separated. We have a KA dishwasher across the room from our Electrolux appliances and never notice a visual difference.

Posted by trevorlawson I think its fair to say that the CC will out cook a thermadore due to open burners. Fair to say based on what? Please describe what this means. The high end is 22K BTUs-pretty close to Capital. This is the rating for the heat output, nothing to do with open or closed. The low end is 375 BTUs. We don't know what Capital has for that. I am sure everyone knows what I sell. What I sell does not detract from the fact that open burners outperform sealed burners. The difference between open and sealed burners is significant nothing nominal about it. We tested a wolf range with caps on and caps off using same pan same water side by side at the same time, the burner with caps off boiled water over 23% fast..... that is significant Here is the video. Outperform would be a mischaracterization of this "test". I see performance as more multidimensional than putting the most heat in the center of a pan. If you had a wider pan, or changed the metal it was made of, or what you are cooking, your results would be different. This falls under the category of showmanship rather than anything scientific. How can you say this-"the burner with caps off boiled water over 23% fast."without any supporting data? You are right it is not how big the burners are but how the burner delivers heat to the CENTER of the pan, so the base of the pan gets evenly hot. Sealed burner send vast majority of the heat to the outside of the pan, open burners send the heat to the center of the pan. Please explain using the principals of heat transfer how delivering heat to the center of a pan is allowing the base of the pan to get evenly hot. If you have a ring of heat on the bottom of the pan, heat will travel in both directions from that ring to heat the pan. The center will receive heat from more directions and heat quicker, until it comes to equilibrium, than the outside so it is optimum to have a ring with the maximum heat more towards the outside of the pan than the inside. It is much harder to get heat to the part of the pan outside of the ring. A sealed ring burner flame pattern is only slightly wider than an open ring burner, a little more if you have it wide open. If you use a pan with reasonably good heat transfer like copper or aluminum, the burner shape doesn't really matter as much, but I wouldn't want the heat in the middle of the pan. The only way I would see heat in the middle of a pan as a benefit is if I were using a very small pan or a wok. I use everything from a 7 inch pan to make caramel with no stirring to a 14 inch aluminum pan on my sealed burners. For any pan less than 7 inches, I have a "small pan burner" I can make fried potatoes in that 14 inch pan with even color all the way across. I use cast iron if I need a lot of heat as in searing meat.

I've been using my 36" BS for over 2 months now and I continue to find reasons why I love it. It is most definitely a range built for those who love to cook. The high BTU is excellent and I finally bought my wok 2 weeks back and it's simply amazing on the 22K. But that simmer burner... I have yet to burn rice and it makes warming up small amounts of baby food a breeze, even if I walk away and completely forget about it (which seems to happen quite often with the kids). From what I've read on the appliance forum, there really isn't another simmer burner that works like this. I also must comment about how easy it's been to clean. The cast iron grates are a dream compared to my old porcelain and enamel tops. A few wipes or a dry scrub and they are done. I've yet to use any cleaners aside from a soapy sponge on it. Lastly, my oven does come with 3 (not 2) racks, one of which is a full-extension roll-out. My one complaint is that the oven door and knobs get quite warm to touch, hot even, when the oven is on full blast. This topic has been discussed to death over on the appliance forum, so I won't go into it. I really wanted to get the Bosch 800 plus series, but we had to compromise somewhere. If you can trim 1K somewhere else, this is the package I'd go for. Good luck!

Off hand I am thinking 7 years old. Absolutely problem free. Do not know the model off hand, but it is about a high mid -range to low side of the high -end. Of what was in the store, it was the cheapest one (as it was an older floor model) with sani- rinse. White front, rather than steel, further brought down the price, and white is a bonus not a negative for me. Oddly, - having looked, the model is not obvious upon opening the DW, but it has that hidden panel, stainless steel interior. No 'fan assisted" drying, no showerhead at the back., no third drawer. The only justification for swapping it out is (1) take it to my office, (2) purchasing stainless steel stove and range hood so looks like changing look of ti kitchen ( 3) only doing this if it is a 'deal' through Thermador on one other promotions. (Note, I might get a white Zephyr Typhoon rangehood, allegedly not available, and stick with the white KA dishwasher despite the stainless steel range)