I'd suggest you look at rangetops as well as cooktops - they give you more flexibility - more higher burners, more room on top since the controls are on the front.

Oh, I probably don't know my terminalogy.

What is the difference between a cooktop and a rangetop? Isn't a range a cooktop with an oven underneath?

I've decided I want to have a wall oven for various reasons mentioned on this forum.

Bickybee - I'm linking a thread that goes over the differences between a rangetop and a cooktop. Since you said you want "one" burner with high btu burners, it sounds like you would prefer a cooktop, which tends to have different btu's on different burners. If instead you want all the burners the same btu's, most rangetops have that configuration. Other differences are discussed in the linked thread.

Here is a link that might be useful: Thread about Rangetop vs. Cooktop

Induction is something more top chefs since '92 are using than gas. It may be worth the effort to try an 1800 watt 120v single to see if you would benefit from using this technology. Miele and others have a number of ways to configure burners. Power, response and lack of heat within your area are some of the benefits. Pan handles stay cooler.

dan1888 - I'm actually a little surprised by your statement. The chefs that I've taken classes with recently say they may use an induction unit for a cooking demonstration but wouldn't consider anything but gas in their restaurant kitchens.

Akchicago, thanks for that link. Very helpful. Now, what are open burners?

So, I MUCH prefer the look of a range top. I love the more professional look of them and the knobs being in the front is a great plus.

However, I'm always simmering something on the back burner. Can you do that with a range?

And what about wok cooking. Can you get a burner to go high enough on a range?

No, I don't want a range/oven combo. I want my pots and pans stored underneath and don't want to bend over. I want to have two wall ovens, with probably a warming drawer.

An 1800Wt induction hob is as much like a real induction stove as a Coleman camp stove is to a Pro-style gas range.

I'm always simmering something on the back burner. Can you do that with a range?

You've been talking about rangetops so far. But are you now asking about a range with this question? Regardless, whether range or rangetop, yes you can simmer.

And what about wok cooking. Can you get a burner to go high enough on a range?

Again, I'm not sure whether you have switched to asking about a range, or rangetop. Anyway, the btu's vary on different brands, so you'll have to research which brands have the btu's you'll need. You'll pay more for a "professional-style" rangetop (or range) with high btu's suitable for wok cooking. Remember also, that you will need an exhaust hood capable of handling those high btu's. The rough rule of thumb is 100 cfms of exhaust power for every 1000 btu's. So, if your rangetop is 60,000 btu's total, you'll need a 600 cfm hood. Also, it sounds like you will be going for a 36" wide rangetop (or cooktop), so you will need a 36" or 42" hood to go with it. What is your budget for the rangetop/cooktop, and for the exhaust?

Now, what are open burners?

Thread about open vs. sealed burners

Eurostoves Videos - CLICK on the FOURTH ONE called "Open Burner Vs Sealed Burner (2)"

I'm sorry. I meant to say rangetop.

Since you said you want "one" burner with high btu burners, it sounds like you would prefer a cooktop, which tends to have different btu's on different burners. If instead you want all the burners the same btu's, most rangetops have that configuration.

Unless there have been more changes than I know in the last couple years, most rangetops have different BTU's on different burners. The only ones I know with the same on all are Wolf, Capital, and Monogram. But I believe BlueStar, Thermador, DCS, Dacor, Electrolux ICON, Bertazzoni, and probably others still all have differently powered burners.

One reason I chose my Wolf is to have the same high power and the same nice simmer capabilities on all burners. This allows me to use the rangetop as I like, organizing the pots and pans in how I want to tend them, not by what power the burner offers. This also allows me to use a 2-burner griddle/grill pan...It would be tough to get an even temp if it had to span 2 differently powered burners.

To do real wok cooking as done in a Chinese take-out place, you would need gas burners at least as powerful as 60,000 BTU's, if not 120,000 BTU's. No gas rangetop (cooktop) has anything close to that. Most gas cooktops have at maximum between 15,000 - 18,000 BTU's. Most people doing wok cooking on those are generally steaming their food rather than stir frying it.

I have a Kalamazoo outdoors grill with a 60,000 BTU side burner. I use that for my wok cooking. I used to have an Elan gas cooktop with an 18,500 BTU maximum burner. I could wok cook in fairly small quantities successfully, but anything larger I would end up steaming the food.

I have a 36" Thermador induction cooktop with 5 burners and it has the largest burner available (13" diameter) and the most powerful (4,600 watts, which is equivalent to about 45,000-50,000 BTU's). I use a 14" diameter perfectly flat pan to approximate wok cooking quite successfully, as one can't cook on induction with anything but a perfectly flat pan or saucepot, as the cookware has to be in constant contact with the burner surface to be heated by the magnetic waves.

Nothing beats induction for low level simmering and melting chocolate, etc. And nothing beats induction for high speed boiling.

Some of the outstanding characteristics of the 36" Thermador induction cooktop are as follows:

Sensor Dome: Retractable sensor measures the heat of the pot and keeps the temperature consistent.

Cooksmart: 9 pre-programmed cooking modes.

Anti-Overflow System: Exclusive feature prevents spills by automatically shutting off and sounding alarm when liquids are detected on surface.

Safer Operation: 2-Step Digital Control Panel indicates when elements are hot or very hot. As only the pot gets hot with induction cooking, it is very rare that any part of the cooktop gets hot, except from the reflected heat directly under the pan.

Panel Lock-out: Child safety lock-out for protection.

Six Timers: Auto Shut Off Timer available for all the separate burner elements enables user to set desired cooking times before shut-off. A Separate kitchen timer is also available for general timing and shut-off.

Blue Light Illumination: Touch control panel with blue light illumination offers 17 power settings.

Industry Exclusive Triple Zone: On the largest 13" burner it can also accommodate multiple size pans with 3 diameter sizes.

Speed heating: Induction cooktops heat 50% faster than traditional gas cooktops.

Since induction heating can change temperature immediately since only the pan gets hot, you can be ultra-precise with no lag time in heating. Gas, on the other hand, heats the grates besides the pan and isn't anywhere near as immediate in adjusting temperature.

Plus, there is no cooktop as easy to clean as an induction cooktop. Since the cooktop doesn't get hot, there is no burn-on of any spills. A simple wipe down of any accidents takes care of everything pronto.

To prevent scratching of the cooktop I like using Silicone pads, such as Merle's SilPat octagonal pad. Others use paper towels or cloth. The inductions magnetic waves only heat the pan, hence there is no danger of burning the SilPat or towel.

Also, there is no "greener" way of cooking than induction, as between 85-90% of all electricity is used to heat the pan. With gas less than 50% of the gas is used to heat the pan, the rest is used to heat the kitchen and the grates. The kitchen stays cool with induction cooking.

To chefs in the know, particularly in Europe and and at the Culinary Institutes, induction is the professional way to go. Gas is considered old-school--and not in a good way.

Greg

Ummmm... Greg, didn't you just say that you had a Miele 36" induction unit on another thread TODAY? Hmmmm.... I'm not saying that induction isn't good, I'm just sayin'...

I think you "Caught Him", baver, I recall that post too.
Seems like He said He had a Miele but if He had it to again He would buy the Thermador, He just described????

Gary

Thanks for everyone's input. I'm learning a lot here. As far as I can tell, it seems I want a rangetop rather than a cooktop. I realize my last house had open burners and where I am now has closed. Open is better, hands down, for me. I don't see a big difference in the cleaning issue and besides, I like cleaning things. It's very satisfying. I know, I'm a freak.

Induction is not for me. I enjoy my relationship with fire. Heating the kitchen with it a bit is just fine by me. Besides, I couldn't part with my collection of thrift store and Ebay pots and pans.

Oskiebabu, thanks for your long post, but it made my eyes glaze over to read it. I'm an old dog that's pretty happy with the tricks I've already learned.

You might want to have a look at the gas cooktops available from Gaggenau. I have a the model KG291, a 36", 5-burner cooktop with the control knobs along the front edge of the cooktop. The model KG491 is essentially the same cooktop, but the control knobs are arranged on a separate control panel that is mounted on the cabinet front directly below the cooktop (in the same position as on a rangetop).

I've been totally pleased with this cooktop over the last 4+ years. Great flame control, very good simmering capabilities, a big center burner that has proven to be entirely adequate for wok cooking in smaller family-sized portions (as opposed to restaurant-sized portions requiring the enormous btu's mentioned above), and very even heat across the bottom of a pan as every burner has either two or three rings of flame. It's also a very good looking cooktop.

My big test for a cooktop is how well it will handle delicate pan-seared fish. The Gagg performs beautifully. Nice even heat across the bottom of the pan, allowing a fish fillet to cook evenly to perfection.

Alas, it's gotten rather expensive over the past 3-4 years as the Euro has risen in value....but I'd still buy the same cooktop again if I were doing another kitchen.

Here is a link that might be useful: Gaggenau Gas Cooktops

I really want the knobs in front but didn't want to replicate my miserable experience with a Gaggenau installed in 1989. I appreciated wa8b's thoughts and will look at Gaggenau again.

Timbrel, have you had your gas lines checked?