Which range is best: Wolf, Viking, or DCS?

Question

We are remodeling and trying to decide on a 36-48 inch commercial-style range. There aren't many comprehensive reviews out there, but we are looking at Wolf, Viking, and DCS. We are thinking all gas but are open to duel fuel if it's a clearly superior (but I'm not sure that's the case). It seems one gets more for the money with DCS. We'd also be open to other brands, perhaps Blue Star. Please help!

Answer

I have a DCS 30" DF range and love it (5 burners). I used to have a DCS 30" AG range and loved that too. Left it behind when we moved (because I got the DF cheaper than my AG, but that's another story). The performance of the cooktop and flexibility it provides is great. I have an older model where all burners are 16,000 BTU with the center burner 17,500 BTU. Newer models have varied BTUs on the burners, which I don't care for.

AG or DF is a personal decision and really depends on what you use the oven for. Gas is better for meats; electic is better for baking. Gas is a moister heat; electric is dryer. 

If you want a place to review some serious appliance discussions, I highly recommend the GardenWeb forums. I did a lot of research there before buying my DCS. You'll hear good and bad about almost every brand made. I can't recommend it enough.

http://ths.gardenweb.com/forums/

You should also know that a lot of brands are not made by the name on the machine. You'll find a lot of those discussion on the forums as well. Start with the Appliance forum.

Good luck!!

Answer

We recently installed a Blue Star 36" and are very pleased with it. The burner power is awesome but surprisingly, the simmer burner is most impressive--turned to low and with a heavy copper pan, a stick of butter will melt, not burn, but bubble a bit to let you know it's ready. 

As a professional, I don't find dual fuel, sealed burners and self cleaning at all useful. I do have and use the convection oven feature, however. Also, note that whatever the brand, a 36" stove gives you the biggest oven--only one but it's big.

Answer

Maybe a thermador range if your budget allows it, and from what I heard and what I'm going is duel fuel range.

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Do some serious research if you are considering spending a lot of money on a Viking or Thermador. Consumer Reports had an issue from last year that gave very poor marks to Viking on frequency of repair. Thermadors have had a lot of recalls and have been problematic.

I wound up with a Bertazzoni (cooktop only).

www.bertazzoni-italia.com

Answer

I'll throw in another vote for Wolf. We've had our 6-burner Wolf for just over a year now and I can't imagine living without it now. I use and abuse that oven on a daily basis and it isn't showing any signs of serious wear. I have a feeling I'll be cooking on my Wolf forever. The only thing I'll say is that if you're also considering ventilation, I wouldn't go with the Wolf hood systems. Our old Vent-A-Hood was ridiculously powerful, and far better at pulling up smoke than our new Wolf hood.

R. Jason Coulston

Answer

Hi There,

I thought I might post a little more info for you.....I am in appliance sales, and I have been selling these high end products for over 15 years, and I have been in the business for almost 22 years..(owning my own appliance sales business, as well) 

You're right, there are not that many reviews out there regarding these high-end appliances.....Maybe I can shed a bit more light?

First of all, if you love to bake, and do it on a regular basis, the Dual Fuel may be something for you....If you bake every now & then, you probably won't notice any difference. Any pro Chef will tell you that Electric baking usually yields better results, because gas heat is a more damp/humid heat, while electric is very dry. Better for cakes, pies, and almost anything else. This is for you to decide...It may not even be a big deal for you, or many other folks out there.

Now, to the nitty gritty:
Blue Star is a fantastic range, with a ton of features only found in restaurants.

Why? Because Blue Star is the very well known brand "GARLAND". Which, as we all know, are in every restaurant in America. It's all they do! And they do it better than anyone else.........(No, I do not work for Garland) LOL :) But, I do sell their products (along with Wolf, Viking & all other high-end appliances)...All have their good points, and for the most part, let's be honest, I'd love to have any one of them in my house........ BUT, for the money, you can't beat Blue Star....No way, no how. The fact is, Blue Star Ranges offer the HIGHEST BTU burner ratings in the country! A whopping 22,000 BTU's on (not one), but, TWO of the top burners!!! It holds the record for boiling large pots of water in approximately 12-15 minutes. Try that on a Viking or Wolf, or Thermador. YES, they are all very well built ranges, but, they can only offer a MAXIMUM of only 15,000 to 17,000 BTU's per burner! That's the same as any basic GE, or Maytag gas range. Of course, GE, Maytag, or whatever regular brand is not built anything like these brands....But, we all know that.

And, for many people, that's fine! Not everybody needs 22,000 btu's of cooking power. My Maytag range is just fine for what I do.....However, if you like to cook like I do, you will appreciate everything a BS has to offer! 

Ever use a wok at home? Woks require extremely high heat for proper stir fry cooking. A standard range can not really offer the power needed to do stir-fry wok cooking.

You can also get a Griddle or Grill on a Blue Star.....(I seriously recommend a GRIDDLE only) 

(Side Note) Now, as mentioned from an earlier reply.....You will need serious ventilation for any of these ranges! PLEASE, DO NOT SKIMP HERE! PLEASE!!!! I can't stress this enough. Serious CFM Rated hoods are needed for many/all high-end ranges.

Blue Star's Infrared Broiler system, and convection are no extra charge, and you do not have to order it special. If you love to cook (like I do), you will certainly appreciate all of these features, PLUS, a lower price tag! Frankly, it's a no-brainer!!!

Having said that, maybe you like Viking, Wolf, or (another brand).....Again, that's fine, however, the 2nd best will be Wolf. (Right after Blue Star). As for Viking.... well... I like their products, but, I would rate them at 3rd place. Still, a decent range, though.

You would, however, be surprised how many people out there buy a range because they like the "red knobs", or the "blue knobs", and for that reason alone!!!! And don't care about anything else.....<UGH!>

Basically, if you want the best performance, great features, and a great price, my absolute 1st choice would be Blue Star. Hands down......This is THE RANGE I will be purchasing in my next house. This is a fact.

I do not disrespect, nor would I ever talk bad about any other brand, but, if you're asking about these brands, and want an honest opinion, then I will say that they are all very good, BUT, Blue Star certainly has my vote as the #1 contender.

Now, every person has their own idea of what's best. It's all personal opinions....But, for people who like to entertain, cook, and want, or need, high output burners, great broiler systems, all from a company that does it better than anyone else out there....Blue Star is the company to go with.

Take care, and good luck with your kitchen!

Chris

Answer

Apparently Wolf is the only professional/home range that has a cast iron frame, the rest are stamped steel. The upshot is the the Wolf is a sturdier, longer lasting range as a result... plus you get the cool red knobs

Answer

I have a 48' Wolf 6 burner with griddle with the double ovens and I love it!
Friends have the Viking and the Sub-Zero and overall they are happy with their appliances too..
Glad I decided on my Wolf range..

Answer

Look at all the gadgets that come with any of the high end ranges you are looking at. Self cleaning and convection are standard on most but where they start to differ is with all the computer boards to run all the electronic components. The more fancy electronic features your range has, the more components to break down in the future. When out of warranty a digital clock that controls your oven can cost upwards of $500 plus labor. Wolf makes a very nice, powerful and simple range that will last a long time and minimal electronic components. Viking makes a plain range aswell and you will not go wrong with either one. Jade ranges have been tested by the pros and are what is used in professional kitchens. DCS still makes a very nice product but has gotten a bit more difficult to deal with since they where bought out by Fisher & Paykel. I hope this helps you out a bit. Good luck with your purchase.

Answer

I have a 30" Blue Star RNB. I purchased it in part because of generally positive posts on this board. I haven't been happy with the purchase so far. The build quality is below par, and the customer service has been poor. The stove was missing two screws (I hope thats all!) in the rack system, and despite repeated attempts to get replacements...no luck. The convection fan makes an annoyingly loud buzz when operated. And both the convection fan and the oven light switches don't function well- requiring one to push and prod repeatedly to engage. For close to 4000$ I expect more from a range. I was looking at DCS and others prior to going with Blue Star, and now I wish I had thrown the dice with them instead. Just my two cents...

Answer

Re: Viking ovens...our club installed two full size wall ovens a little over a year ago. They have not properly worked since installation and recently the Viking repair supervisor told us that the reason they "cycle off" after you've been either baking and/or trying to bake one item and then broil, say the nice little cheese toasts you thought you'd make at the end, is because the oven "thinks" it's going into a cleaning cycle and that the oven essentially gets "too hot". As a result, when I was cooking a luncheon for 35 members a month ago, and I pre-heated the ovens a full half hour before putting the chicken in to cook, and after I took the prepared chicken out of the refrigerator 45 minutes ahead of cooking to ensure that it would be room temperature, AND after one full HOUR in these ovens at a supposed temperature of 400 degrees...I had RAW chicken. I tried to "fake" the oven into a higher temperature by turning the broiler on and this was only slightly effective. We ended up 'nuking' the chicken at the end in order not to serve the 'samonella special' to the new members!
Viking has been less than helpful and is suggesting that the NEW ovens are not MEANT to be able to broil and bake during the same cooking session...i.e., when your grandmother used to bake those scalloped potatos and then turn on the broiler at the end to brown the top...well, folks that's an option of the PAST. 
$10,000 worth of ovens and we can't brown the top of scalloped potatoes in them!
Never would I suggest Viking.

Answer

A year ago I bought a 36" Viking with 4 burners and a griddle. Trouble started the day the machine arrived. We live at 7500'. Adjusting the burners for propane was difficult. We never did get it right. The installation manual was vague and incomplete. One page was duplicated, another absent. We managed to live with these difficulties. 

But the griddle leaked grease into the fire box below. That would produce the occasional file - yes real life actual fire burning in the box below the griddle. The flames would emerge from the vent at the back of the stove. Exciting, but still we could live with it. Calls to Viking resulted in a change of griddle once and another change was scheduled. 

Over time the stove seemed to be destroying itself. My wife began to complain of the fragrance of propane. And then... the big one.

I turned on the left rear burner. It behaved but the left rear corner of the stove erupted in flame. The flames were maybe two feet high. Fortunately, the gas shut off is easily accessible and I killed the gas before the stove killed our house.

That was the last straw. I bought a DCS 36" range top and a separate wall oven.

There is no comparison between the Viking and the DCS. The burners, controls, griddle, and clean up features are all head and shoulders superior to the Viking. And the new equipment is less expensive as well.

I think Viking must be failing by virtue of resting on its laurels rather than paying attention to business.

Absolutely, hubbsp; go with DCS.

Answer

A friend of mine just bought a Wolf industrial-style range and loves it. It is a combination top so it had 3 regular burners and 3 two-piece open burners in the back. It's gas (I think). If you are looking at Blue Star, just know that all of their products are residential (which may be better for your purposes, I personally have had trouble with commercial ranges). Anyway, good luck with your search. Here is where she got her commercial range:
http://www.foodservicewarehouse.com/product/Wolf.FS-3J-27-3HHT.CommanderSeriesCombiOpenBurnerandHalfHotTopHeavyDutyRange.3494.c3668

Answer

I purchased the consumer reports two sundays ago. 
And NO WHERE did it give the % of repairs for any high end appliances.
It said they "had no records or data on the repair rate". 

For Performance, they said as follows: 

On Dual Fuel 30" 
they gave the highest 71 pts out of 100
to:
Bosch (mid price range) 71 pts.
Kenmore Pro 67pts.
Wolf 67 pts.
Viking 64 pts

ON 36" Dual Fuel Best Ranges
Thermador Pro Grand 
GE Monogram 
Again, no data to report on the repair situation.

I am getting ready to purchase a Dual Fuel Range. 
I find it interesting that CR mainly reports on basic ranges, not the high end market, which is a booming business. 
I also thought they were somewhat biased against the high end options.

I looked at Blue Star and it is very nice but it is only All Gas, so I will pass on that as I am a serious baker.

Answer

Also, on the VIKING issue. 
I learned from a gentleman in high end appliance sales that Viking used to be made by a stove company in TN and that just a few years ago, they took over and began making their own stoves. 
 I thought it was something like green stoves or brown stove company, not sure.
Anyway, he said since they started making them themselves, that is when the problems began. He said the older Vikings are generally very solid and built extremely well. It really seems a toss up on that issue.

Answer

IMO Viking or Wolf are the best depending on your needs. DCS is clunky at best and IMO not nearly the quality as the others. Blue star has a limited dealer network and only has one high output burner. Vikings are all high output burners. People often focus on high out put and forget about simmer. Each Viking burner is high out put and has a perfect low setting. Some of the brands have one high out put and one simmer burner. IMO that's a serious waste of cooking real estate. Duel fuel is only superior if you bake a lot.

Answer

Well, I'm 3 months late on your thread here, but in reading I've changed my mind and will get a Bluestar (rather than a La Cornue). What wall ovens should I get for my kitchen rennovation? Anybody out there? Hope you're still reading, especially you Chris! Many thanks, Mary

Answer

August 14, 2008
I bought my DCS Professional 30" Five Burner Self-Cleaning Gas Range in September 07. I've had it almost a year. It is an exceptional oven, especially the five burners packed into 30", but the broiler on the self-cleaning version underperforms. It has an infra-red broiler, covered by glass, and it does not sear well at all. I've broiled salmon, chicken wings, and pork chops, and the brown sear is just hard to get before cooking the meat to card board. I'm trying to have the problem resolved before my warranty runs out, but after having two techs in, I've still got no brown in my broil. If anyone is still reading this post, and has the same model, I'd love to hear your broiling experiences.

Answer

One thing about Viking, GE, Wolf, and a bunch of other brands out there that has not been mentioned is that most of these stoves use Sealed Burners which are perhaps the most inefficient burner design I have ever used.

I used to be a professional chef, and I can assure you that the star pattern on Bluestar and commercial stoves makes a huge difference. The heat is under your saute pan or stock pot, not going around the perimeter like a sealed burner.

The way BTU's are increased with Sealed Burner stoves is by increasing the diameter of the burner, but the result is a HUGE deadspot in the middle. Not only that, but the sides of your stockpot and the handles get the heat as well, so you get scalding on the sides of the pan and you can melt or burn non-metal handles.

For the serious home cook who wants to utilize all the btu's created by your stove, AVOID sealed burners on stoves.

Also, I agree, most people who think they don't need so many BTU's as a Bluestar puts out, have not had the pleasure of a high output stove.

Answer

I don't know what your timeline is but I purchased the 6-burner 36 inch Viking in 2002 during a remodel with open burners. The cleaning lady hated it. So when we sold the house and built in 2005 I purchased the 6-burner Viking (36 inch) with closed burners. Both were dual fuel ranges. I would never select the closed burner again. The ingnition is very unreliable. If so much as a crumb is near the ignition the burner won't light. Crazy for a $5000 plus stove. And the rings around the burners do not come clean. Once some grease gets on the silver ring around the base of the closed burner good luck. If anyone has been able to make theirs look new again I would like to hear about it. Quite frankly I have cleaned both myself too and the open burner is not bad. It disassembles easily.

Answer

I've used my 48" Viking Gas Stove for quite a number of years and here's my seven cents on this subject! 1.) I like to do some serious cooking and occasional baking, I HATE the way my oven bakes. I've had a repair person out twice to make sure the oven is heating properly. I shouldn't have to, but I usually set my oven temp 10-25 degrees less than baking recommendations or else I will over-bake cakes/cookies/breads. Dual fuel was not an option when I purchased my Viking. 2.) Several of my burner grates are no longer level (Why?, I don't know.) and my pans do not sit properly on them, I know it's not the pans because this only occurs on some of the grates. 3.) I have intermittent issues with the burner ignitors, sometime they will not ignite, sometime they just keep clicking on a burner I am not even attempting to ignite. 4.) I LOVE the multi-functionality of the griddle. I am so glad I chose it instead of the grill. 5.) I have cooked on my friends Wolf and I like the performance of my Viking better. 6.) I totally agree with a previous poster about the oven sizes in the various size ranges, I use the larger oven nearly exclusively and the smaller oven rarely since you cannot fit anything bigger than 9 X 13 pan in it. I think if I had to do it all over again, I would get a 36" Viking Gas Range and a second separate electric convection wall oven for baking. I have never used all 6 burners at once. Also, I would get self cleaning because it is a b*tch to clean, it's an all day project.

Answer

I have a 36 inch dual-fuel Wolf and I love it! I can't think of anything at all I don't like about it. But, I've never used a Viking, so I can't say anything in terms of comparison between the two. I thought that the wolf and the biking were about the same price.

Good luck!
-Mary
www.BestinKitchen.com

Answer

I am in the gas business and have been for twenty years. I have seen them all and I just built my new house and picked a 30" American Range. I looked at them all again and it is the best priced one and it has the biggest oven. I cook alot of cookies for the kids and it is great. It is about 2 to 3 thousand cheaper than the Viking, DCS or the Wolf. They offer all the same stuff on them, but you are not paying for the name.

Answer

We can get into the technicalities of these ranges but lets be honest, these items are status symbols, not any different from a rolex watch, hermes bag or a bugaboo stroller. Anyone who knows these brands and their significance, immediately identifies them. Wolf is very recognizable. It is the oven/stove/range brand. Trying to explain the higher BTUs to party guesses just makes you look lame. Yes, there is a prestige factor in Wolf's red knobs.

Answer

I just bought the BlueStar after debating all 4 plus the Electrolux Icon. I found a great review on ConsumerSearch.com which helped firm my decision. Since then, I found the same article on BlueStar's website at http://www.bluestarcooking.com/reviews_departures.html. Read it and decide based on what's most important to you. Good luck and enjoy!!

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Sorry, not sure my link is working, but it will if you copy and paste it in to a new browser page.

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For anyone considering Viking.... http://www1.epinions.com/Kitchen_Ranges--brand_viking/sec_~product_list/pp_~1/pa_~1#list

Answer

Great topic. 
I currently have a Fridgedaire, for about 6yrs now. Just found out that enamel at bottom of the oven has cracked, probably due to addiing ice cubes to hot oven when baking bread. May need to replace it soon. I always love Wolf. Now after reading this thread, I may also consider Blue Star as well. However, I cannot find the price for these ranges from google search. I was told that Wolf prohibits internet price quoting. 
Would somebody shed light on the prices, please?
Also, I am in Minnesota, is there a Blue Star showroom here?
Thanks in advance.

Answer

Thermador. I can't recommend it enough. Here's mine:

http://www.thermador.com/kitchen-appliances-cooking_pro-harmony-ranges_prg366eh_professional-series.html

I am a professional chef and I also give demos at appliance stores, so I've tried them all. Forget Viking (except for outdoor grill) and Wolf. DCS has some advantages in the 30", but not in the 36 or 48. Blue Star are a pain to get serviced. 

The Thermador hoods are good, too.

Answer

I am a retired Chef that has owned a wolf R48C for over 4 years. When I did my initial research the repair people told me to stay away from Viking. The Viking equipment I had in my restaurants was okay but Wolf was better. Wolf also had the highest BTU burners and their grill setup was the best that I saw.

Important points to consider when purchasing a higher end stove is the cost of gas vs electric in your area. I made the mistake of getting a gas oven, assuming gas was very cheap (we had just moved and gas where we came from was very cheap and electricity was very expensive), If they are comparable then get a dual fuel, just remember that you have to have 220V for the oven.

The other thing is the hood; do not skimp on the hood, especially if you use the grill a lot like I do. I didn’t like the wolf hood and had one built to my standards.

Another thing to think about is options on the bigger stoves (48”+); many people get the griddle which I don’t understand. You can get a griddle to go on top of you gas burners that is easier to use and clean for under $80. Unless you never use a grill, and I can’t imagine somebody wanting this type of stove not using it, I would highly suggest the grill option. We only use our griddle pan about 2-3 times a month but we use the grill about 3-4 times a week.

Also you are getting a convection oven – right???????? Of course you are.

And I read farther up in this post that the 18” oven is useless. Au contraire it is the perfect size for a household sheet pan, it warms dishes, holds food, warms bread, bakes small pans so you don’t have to heat the big oven. Oh my gosh there are so many uses for it that you wonder how you ever got along without it.

One last point, the markups on these ranges are HUGE, really huge, if bargain aggressively, you will get huge discounts. Don’t just bargain with the store; go directly to the range representative for your area. We were given a starting list price of over $7K and the BS that they don’t bargain, even wolf told us that. We ended up getting it delivered and set up for just over $3K.

Good luck.

PS I think the Wolf looks the best too.

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We just added a new kitchen to our lodge and it is part commercial & home with nice cabinets. Does anyone know who makes a 60" 0 clearance range that doesn't cost $14,000?

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Hi, everyone. I'm in the middle of trying to figure out which 30-inch all-gas range to buy. But the problem is that the (4-burner) range would fit in right up against a side wall. It's an interior wall that's in my own apartment. Basically you walk through the kitchen doorframe and the oven is immediately on your left. There is a ceramic tile backsplash that goes all the way from the back wall to this side wall. But it's backsplash height, meaning it doesn't extend all the way down the side of the oven and to the ground. It basically is at level with the cooktop. The Wolf, Viking, GE, etc are all saying that there needs to be a minimum of 6 " clearance from a combustible side wall. I believe my walls are concrete, and I'm also not sure if the ceramic tile that's there alleviates this whole problem. There is an oven there right now, and it seems to have always been there. It's a galley kitchen and that seems to be the original space for the oven. 

Is it not going to work to have an all-gas 30inch Viking or Wolf in this position? Would it be doable if the ceramic tile extended all the way down the side of the wall/oven?

Thanks! Any help is appreciated!

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The answer is WOLF.

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We are selling our AGA 4 oven range in pistachio blue if anyone is interested... they are top notch- i just don't know how to cook. It is less than two years old

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I've owned a 36: DCS range for over 7 years now and the performance is fantastic (cooking almost every day and using 2-4 burners at a time). HOWEVER, the sealed burners are not sealed from liquids (like soap and water) and you have to CAREFULLY clean around them so as to not leave residual water and soap. I learned this the hard way when I had a service done to them and the burners were disassmbled to reveal heavy rusting under the burner and on the components sealed underneath the burner. I have a local service company (Los Angeles) that regularly sevices/cleans the stoves for around $175. They recommend this cleaning once a year for heavily used ranges in order to avoid deterioration of the components due to rust and grease.

Overall, I'm a bit disappointed with higher end ranges and the amount of babying that they require to remain functional. Most of them have exposed spark ingniter that are highly sensitive to any residue that builds up. Often times, I turn the burners on and the igniters start with no flame starting so I use a hand igniter (BBQ igniter) to light my burners. I've even heard of people disabling the ignition system altogether and hand lighting the burners because of the frustration of dealing with the temperamental igniters.

Other than that, I've been told by service people that all stoves are roughly the same in maintenance and perfomance although I only have experience with DCS stoves to show for it.

This Bluestar stove sounds enticing... I'll check it out if I ever get rid of the DCS... i.e. the next time I have a major problem.

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Lots of great posts here...just a couple more cents :+)

I had a 48 inch Garland / Bluestar for 10 years, having bought it from a restaurant that went bust. The 22K BTU burners are amazing, and the 36 inch oven is great if you are cooking for crowds regularly - they fit a full sheet tray. If you are not cooking for crowds regularly, or don't have the oversize cook ware / roasting pans then the 36in oven can actually be a bit of a waste.

Fast forward to now, building a new house, and while I would love to have another Garland must confess that I am more focused on aesthetics than I was back then. I found a Dacor EG366SCH at a going out of business EXPO for under $600. Loved the look and the price so into the kitchen it went. It's got two 18K BTU burners, which do the trick. Not 22K but liveable, and it's just a much better look. It has nice copper, black, and brass trim options, and a choice of electric pop UP ventilation (ERV36) or backguard (9 inch or 12 inch shelf) with range hood. Been very happy with it - stylish yet highly functional. Optional wok ring and searing grill.

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I believe Blue Star is the residential brand of garland. I have a garland range and LOVE it. This Garland has been going strong since the 60s and brings water to boil in no time. It may be a less known name but I think you should consider it.

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There has been considerable discussion about Viking, Wolf and other ranges and often these expensive ranges are referred to as "Professional". Nothing could be further from the truth. They look similar to restaurant ranges but that is all. I happen to have a real professional range, an Imperial. This brand is common in restaurants. I have also owned the top of the line Wolf dual fuel range and have a Viking built-in oven and hood. In my opinion Viking equipment is without question the most overpriced line of junk available at any price. Real restaurant range burners are 25,000 - 30,000 btus, not 15,000. Pilot lights are the norm, not ignitors. The grates are heavy cast iron units, not the flimsy grates you see on high priced, high style ranges. If you really like to cook, try a real range. Contrary to what most store clerks will tell you, anyone can buy a high power restaurant range. Do you need a monster hood? No. Another myth. It would be good to have one since they can really throw out some serious heat, but when will you have 4-6 burners going at full power? I cook and entertain all the time. Yes I have a large hood - a Viking POC. If you want a Viking, expect trouble. Their service record is about the worst in the industry. They get away with it because people that spend $5-10 grand for a stove aren't apt to say they bought junk. If you are determined to spend that kind of money I encourage you to look at real restaurant ranges. By the way, my daughter and her friends often cook on my Imperial range and no problems.

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