Okay...so I am glad you asked. I am going to suggest that you do not buy the Miele. I have the 36" in my home and it will be leaving shortly. It is a very long story but I will tell you that the outer glass is very breakable on the 1134 model. Two have already broken -one in transit to my home and one at my home. The second one was the fault of my contractor but to have TWO break (SHATTER) it should make you think twice. I also know that Miele has had many issues with this glass and will probably be changing the door shortly. Having said all that --the range is GORGEOUS and I am very sad to see it go. I have decided to just go with a dependable Viking. The Dacor is very pretty but I am not sure if they have worked out the kinks with their ovens? I hope this helps.

A lot of the absurd tirades here (mine included) could probably be avoided - if people actually took the time to comprehend what I wrote, especially my initial post. In my very first post I wrote "electric SEEMS to trump gas". Notice I did NOT write "this PROVES electric trumps gas". I carefully chose to use the word SEEMS, and avoided using the words PROVES, as I was looking for dicussion - not looking to start a "flame" war (hey - that's actually a pun - LOL). Many of the tirades here go on and on working themselves into a tizzy over the word "proven", and derivatives thereof, ranting and raving about how I have proven nothing, etc, when "proves" is an initial word of THEIR choosing, not MINE. Now I could choose to be nice to such posts, - but THAT WOULD BE PATRONIZING. I prefer to be condescending - it is far more honest response. The majority of posters have demonstrated their ability to read and comprehend, and have no problem seeing the value in this thread, and adding value of their own. Many of them do not agree with me on specific points - yet I do not attack them. They actually contribute points of discussion. When they say something constructive that seems to refute a point I have made - I welcome it - it adds real value to the thread. That is not being patronizing.

I have had a Bertazzoni 36" gas range with 5 burners for about 7 years now and I absolutely hate it. It replaced a 5 year old Thermador which kept breaking down. When it worked, the Thermador oven was fantastic and the temperature incredibly accurate. My Bertazzoni is quite the opposite: the oven temperature is not calibrated, unless I have a thermometer in the oven, I have no clue what the temp is, I cannot rely on the outside knob, it's inaccurate. My cakes are often burned on the outside and raw on the inside. The bottom of the oven has been curling up, it seems quite flimsy. The igniter broke twice and now, I cannot use the broil setting because it will not ignite. The top burners are ok, the largest one (2 part) is practical for very large pots (we are a large family, we often utilize larger pasta pots) but it still takes for ever for water to boil. Cleaning the burners is quite challenging, especially if liquids boil over. One of my oven lights burnt 2 years ago and no one was able to help me purchase a new one. Customer service at Bertazzoni suggested I go to a lighting shop for a bulb, they were not able to sell me a replacement one. I did just that and was told by 3 shops that they do not carry this type of light bulb. All in all, I would not recommend this gas range. I am now in the market for a new one, does anyone have any recommendations?

Posted by allykay I've looked at a couple of YouTube videos done by a cooking school chef comparing Wolf and Viking burners with Capital (Culinarian) burners, and a similar one for Blue Star. These are marketing videos done by Trevor Lawson of Eurostoves. He sells Capital Culinarian and used to sell Bluestar. The bottom line is that the placement, number and angles of the holes in the burners make both the Blue Star and Capital burners distribute heat much more evenly across the bottom of the pan than on Wolf and Viking burners. Heat distribution needs to be considered in the context of actual cooking. There are several factors that influence how effectively heat is transferred to your food. No one burner is the the most effective in heat transfer in all situations. Even CC and BS are very different in this way. The CC burner in the video is 5 inches across and has inner rings. This would provide fairly even heat across the bottom of a 6 inch pan. If you use a 12 inch pan though it would create a hot spot in the middle of the pan. You would need something wider to provide the most even heat. In this case a ring burner, open, that has a little wider spread of the heat might be "more even". Some ranges, like BS have burners are different sizes to accommodate the difference in pan sizes. None of this matters too much though if you buy pans that are made of adequate thicknesses of heat conductive metals like aluminum(good) or copper(better). Pans made of steel, cast iron or stainless steel are poor conductors of heat and require matching the pan to the size of the flame. Multiply cookware is an attempt to add some of the heat conductive properties of aluminum and copper to stainless. These are hard to evaluate because the amounts of heat conductive metals used are proprietary. The performance of the pan is blunted by the encasing stainless, but they do often go in the dishwasher. If you have a copper pan of adequate thickness, not only will your heat be even across the bottom but up the sides as well. Aluminum pans are much cheaper and are very even as well. If you cook with cast iron or steel, or even multiply cookware, you might want burners that have various sizes. It will also matter what you are cooking. A pan of chicken broth will allow movement of the fluid and transfer of heat away from the bottom of the pan much more than a pot of thick mashed potatoes. Posted by deeageaux If anything the new gas Wolf models are worse. They used to be 16k btu with that tiny inner burner. Now they are 15k btu without that tiny inner burner. The previous Wolf burner was also semi open. Functionally they are about the same. To me the sealed burner is a little easier to clean. The newer burner still has two burners(stacked) too, but the idea is that the heat on the simmer is spread out a little more avoiding the little circle of heat dissed on the Eurostove video. For anyone looking at ranges, try to see the range in person, live if possible. If you can't do that comments on this forum by actual owners can also be helpful if they contain pros and cons.