We love the display and wavetouch controls. Ours is mounted undercounter, but the controls are still very easy to see and use, the writing on the readout is very large, for example the word convection is about an inch long, so I can read it without my glasses. See the post about the GE oven with the hard to read display, so mounting under counter a good easy to use touch panel is a must, as are the fully gliding out racks. The oven is easy to use. All the controls for the oven are LARGE Circles, about an inch. Lets say you want to "Convection bake" (1) Touch convection bake circle, it beeps and blinks. (2) Enter the temp (we use 350) so 3, 5, 0. (3) Touch Start. DONE!!! Now lets get a lil fancier and preheat the oven, OK? (1) Touch the preheat circle. (2) Enter the Temp (3) Touch Start (4) Oven will beep when it has reached preheat temp, if you missed it, No worries, the display on mine shows Dashes, until it reaches preheat, then the display shows the temp, so all I gotta do is look for numbers instead of dashes to know the preheat is done. Mine is a 2006 model, I believe the newer models actuall show the actual temp as the oven preheats, Maybe CJ can comment as her oven is a newer model than mine. Anyway, I'm an Old F*** and I have no problem seeing and operating the oven controls,even thou it's below counter. HTH's Gary

Not that cooktop from Dacor, but I have a 30" distinctive all gas range - so the burners are similar as is the pattern on the grates over the burners. I have the exact 18k btu burner, a pair of 15ks and a 10k btu sealed burner. I found the cooking surface to stay fairly cool (as these things go). It is noticeably cooler in operation. I think that's some due to the grate design and some to the odd-sounding SmartFlame thing claiming to lessen discoloration of the grates. I like the tine spacing on the grates, ignition works well without extra clicks, re-ignition works well too. The burners develop good, even heat across the bottom of pans - much more than the previous 15k dual ring burners. I think its something to do with the way the flame bends back up towards center. This is mostly a great thing. So, then ... these two not so good issues. They call the center dual ring burner a simmer-sear burner which is a pretty apt description. It can simmer medium sized and above cookware and it can sear pretty goodly. What it has difficulties with is "low." The central burner head puts out some btus - I forget if its 3k or 6k but I think it's 6k. The way Dacor did the controls on mine, the outer ring turns down, then off, then as you keep turning the knob, the inner ring turns down. When you're trying for low, meaning the outer ring is barely on, the inner ring is still on it's high setting creating a big hot spot. Problem 2, the level of heat produced when the burners are at the position marked simmer. I found it to be not a simmer on the other three burners - but the 10k can be made to work with a simmer plate (not included). You should be able to get something resembling simmer using thick bottom cookware on the 9k burners and most pans on the center burner - with the center burner and a simmer plate producing the best result. This is just an observation about the burner layout on the cooktop with the "big one" in the center but make sure you can fit the cookware you normally use when a big pot is in the center. Also, think about using it is like if the pot boiling the corn or pasta or whatever is in the back where the higher powered burners are - will there still be room to fit a pan for searing on the center burner. Alternately, if you end up using a rear burner for searing, is it placed so you can comfortably reach it? If the burner pattern doesn't work for you, perhaps consider the 36" range top? 6 burners with controls on the front.

how about trying to focus your post a bit better, it reads like: "should I have breakfast or dinner, should I get the jellybeans or the foie gras, no maybe I'll get a McChicken it's good isn't it? But I only want to stop at Chez Neu and I'm a vegan so I guess the jellybeans and McChicken are out.

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.