I'd like to see input on what makes the best stove and how yours works for you.
I used to have a wonderful old O'Keefe & Merit that was 40" wide with a swell griddle in the middle. The only problem was that it had so many pilot lights going at once that it would keep the kitchen warm in winter without a heater. In summer, however, no air conditioner could really keep up with it.
After the 1994 California earthquake, we replaced it with a terrible compromise. Rather than spending an additional $1,500.00 on a hood to support a professional quality range, we opted for a Jenn-Air with a downdraft fan system. What a mistake!
For one, when you turn on the fan, it draws the fire away from the burner and seriously diminishes cooking heat on the pan.
And, one of the things that originally attracted me to the stove was a grilling module that popped in and out of the two burner section on the left. It's useless; the first time I tried to grill chicken on it was a disaster. It NEVER got hot enough, and cleaning up the grease afterwards made me vow never to do it again!
Anyway, when we do update, who's making the best stoves now?