I've had no trouble with my Thermador 6 burner stove. It's 13 years old. We are now into the 2nd week of a major remodel of the kitchen knocking out the old mudroom laundry room to make a bigger kitchen. I will keep the Thermador. I am looking at an ASKO Dishwasher. I had nixed the Miele because I want to throw silverware into the DW. But if Gary is right, then I could reconsider the Miele. It looked like the ASKO has the silverware tray on top too but without the annoying slotted utensil tray. (The difference seems to be the difference between Rome's airport and Frankfort). I want an all refrigerator column so I am looking at the Thermador. I have a full freezer in our shed 10 feet away from the kitchen . (We are cattle ranchers). So all I need inside is an ice cube maker for my smoothies. But maybe a small freezer drawer for frozen fruit for said smoothies, a couple frozen pizzas, and of course the Ketel One Vodka. (No more kids at home). Could put the 18" Thermador freezer someplace though. Other columns are Lebherr, Viking. So advice on columns? And what about beverage centers? I looked at Marvel and Viking. Yikes. My biggest problem is a separate convection/microwave. Every 10 years, it seems, we are warned of the dangers of microwaves and cancer. Is a combo convection microwave good for making that extra dish for Thanksgiving and parties? Politically I'm trying to buy as much American and local as I can (local guy making our stainless steel sink), but the next best thing are European manufacturers who have union workers who make decent salaries, not slave labor. I have to decide by tomorrow and I'm still a tad confused.

Scratchin' my head over why both previous posters added an "e" to these companies' names. You'll be better able to search this forum and the internet in general for information about these companies if you spell them correctly, Thermador and Dacor. You should note that the Bluestar ranges have open burners, not sealed like the Dacor and Thermador. Many people on this forum are fervent proponents of open burners. Which goes against general popular view that sealed burners are preferred. You should do research to decide whether you would like open burners; there've been a couple of threads on this forum about the pros and cons. Thermador seems to be panned a lot on this forum. At the simmer level the Thermador burners click which is annoying. Dacors get very mixed reviews. Some love them, some have had a lot of problems. What kind of exhaust will you have for these high-powered ranges? Make sure your ductwork is enough for a high-btu range.

How old are your current Dacor ovens? The Discovery ovens with the oscillating element under glass work in a very different way than regular ovens. The idea of the oscillating element is to keep a very narrow temperature. I would want to try before you buy. I had this type of oven and unless it has been dramatically changed, it did not work for me It has a very hot preheat and the manual warns against putting food in while the oven preheats. In order to keep food from burning, once the oven has reached the set temperature, the preheat will not come on until the temperature drops 150-200F. The problem is if you are baking cookies or something where you are opening and closing the door, the preheat cannot come on and bring the temperature back up. The oscillating element are not enough to make up for the lost heat. It might work if you preheat and then put your food in for an hour and don't open the door. A regular oven works by kicking the bake element on when the temperature drops by 25F. Maybe they have fixed this problem since I had mine but the only way to tell is to try it by baking something that requires opening the door frequently.

First, what has led you to consider these three ovens? I am not a big fan of the Dacor Discovery. I had the range and the wall oven and they did make improvements since I had mine but there are still reasons I would not buy. Read the use and care manual of any oven you are considering because it may have little quirks that you may or may not consider important. Dacor Discovery IQ use and care manual One thing is that this oven has a very intense preheat. You cannot put food in until the oven is preheated per the manual. After the oven preheats, it goes to a maintenance mode that oscillates the element on and off. In theory this is to keep a very even temperature but if you open the oven frequently or put a big load of cold food, you can trigger the fast preheat again so you have to take your food back out. If the preheat does not come back on the temperature can drift down about 5OF because it continues to oscillate to "maintain". Most ovens would only allow about 25F swing on either side of the set temperature and many ovens now only allow 5-10F swing. This may also preclude a delay bake in some ovens designed like this or in some the delay bake stops the fast preheat and then it can take 45 minutes to come to temperature using the maintenance cycling which might not be a very good thing. They talk about being able to control the oven with your phone but if it has to preheat, who is there to take the food in and out? My current oven has a fast preheat that is optional but even if you use it, you can still put some foods in without burning. For any baking of cakes, etc, you need to preheat any oven for at least 20-30 minutes after the oven indicates it is at temperature so that it can stabilize. from the manual "The preheat cycle rapidly brings the oven chamber up to the proper cooking temperature. Wait for the oven to finish preheating (Insert Food appears on the display) before placing the food in the oven. Excessive browning will occur if you put the food in the oven while it is preheating." "If you increase the temperature by more than 50°F (28°C), to reach the new temperature, the oven needs to preheat. Remove the food from the oven to prevent excessive browning." The same would occur if you allow the heat to drop by 50F by opening the door frequently as in cookie baking. A couple other things would be that there are vent holes on the inside of the door facing up that are positioned so that crude can easily get into those holes pulling food in and out. See page 7. I did not like the lighting at all. It was too dark. The Dacor wall oven I had put out much more heat than the one I have now.