This Christmas we decided to purchase a new, high-end range for our home. The most important feature for our use was the ability to broil at a very high temperature. We did a lot of research and it came down to deciding between a Viking model and the DCS model RGTC-305 which we purchased.

We are quite familiar with the Viking and our favorite feature is the way it broils, outstanding. We liked the other features of the DCS, particularly the five burner configuration, but our number one requirement was a high-power broiler.

In speaking with our local DCS/Viking dealer, they told us the DCS broiler was equivalent to the Viking. This bore out in the specs as well which indicate that both units generate comparable BTUs. So, our decision seemed an easy one and we purchased the DCS.

What a beautiful stove, we love everything about it, except the broiler!

It doesn't get very hot. It just won't sear food the way it would. The instructions say: "Preheating The broiler does not need to be preheated for most broiling. To increase browning or for very thin food, preheat the broiler 5 to 8 minutes."

Even after the broiler has been on for five minutes I can put my hand under the broiler (maybe four inches from it) and hold it there without discomfort. This can't be right.

We tried to use it again last night. I pre-heated it for maybe five minutes while I heated an iron skillet on the stove top. I placed two rib-eye steaks in the skillet and put a dollop of butter on each steak and stuck the skillet in the broiler. I watched and it took over two minutes for the butter to melt!!

After four minutes under the broiler I pulled the skillet out, flipped the steaks and added another piece of butter on top of each steak. Back into the broiler it went and it took over a minute for the butter to melt this time. That butter, being a mere couple inches from the broiler, should melt within 15 seconds.

After three more minutes I pulled the steaks out and plated them. In a properly functioning broiler these two steaks should have been seared beautifully and had a nicely browned look and rare to medium rare in the middle. Instead, we got two gray slabs of meat that had no searing on them, except for what the heated skillet provided from pre-heating on the stove top.

I've had the dealer service rep out twice, he says nothing is wrong, but he is also clearly unfamiliar with the unit. My wife had to show him how to turn it on!!!! I've spoken with someone with Fisher-Pykel tech support and they said to try "open door broiling" while your manual states "All broiling must be done with the oven door closed". This statement is also printed on the stove itself.

My experience with the Viking is that it gets tremendously hot, so hot it is difficult to reach into the oven with a mitted hand, which is why it sears so beautifully.

Did the dealer sales rep misinform me on the ability of the DCS broiler? Did I misread the published specs?

Is my broiler operating the way it is supposed to? If so, I sure wish we had purchased a Viking instead.

Anyone have any ideas on this?