While waiting for responses, you might have a look (if you have not already done so) at the concurrent thread asking about "Professional" 36" induction ranges.

As noted in the other thread mentioned by jwvideo, Wolf also makes a 36 induction range as does Fisher Paykel.

I'd read the owners manuals to get the number of levels of power control.

Yes I am aware of the Wolfe and Fisher Paykel induction ranges as well in the 36 inch width. Does anyone know the ranking of these or any comparisons as to which one would be preferable.? Obviously the Wolfe range would likely be the highest rated but it is too expensive for us and it is 29 1/2 inches deep which is the largest of these 4. We have read the electrical requirement and are fine with that. What we are confused about is the Dacor reviews and ratings and if we would be better off with the Bertazonni or Fisher Paykel induction.

I would avoid Dacor in all categories.

Thanks Rita for you opinion Can I ask you why you would avoid Dacor and would you then recommend Bertazonni or fisher Paykel? Really appreciate a link or any info you have?

We wanted a Bertazonni, but didn't hear great things about it.

Isn't the Dacor range you have pictured the Heritage line?

I don't know about the induction tops but would be very hesitant about their ovens. I would recommend a lot of research first. I was unable to find the manual for this appliance online which can give you clues as to how it works.

I had a very bad experience but it was years ago. I would have hoped they would have changed the way the ovens work but I know for years they continued to use the same system. It initially allowed for 150 F temperature variation but eventually that was decreased to 50F. This was not a swing but a meandering of tempersture down if you needed to open the door as in baking cookies or even to check progression of cooking.

Recent postings from ccwaters who had a Dacor Heritage wall oven makes me wonder if this still works the same way.

https://www.houzz.com/discussions/double-ovensagain-dsvw-vd~5584876

https://www.houzz.com/discussions/favorite-updated-double-ovens-dsvw-vd~5583568

This describes my ovens as well. Crooked doors, blowing hot air, poor cooking. I had a Dacor range and wall oven which they did buy back but I had to go through 9 mos of useless tinkering and fixing first.

Dacor was also acquired by Samsung in 2016.

Just echoing Patricia Colwell - don't get all one brand. If you decide you want a Dacor appliance, get the one out of their line that appeals most, but get other brands of DW, etc.

No mention of hood. We see that here all the time. People thinking of everything but a hood. They haven't budgeted for it, or planned for it. You will need a hood for that 36" induction range. And just cause it's induction, it doesn't mean it needs less exhaust. The cfms should be determined by the type of cooking you do. If you often make bacon on sear hamburgers or steaks, you will generate smoke and grease that will have to be exhausted out.

Has anyone purchased the Bertazonni 36 inch induction range and if so how are you finding the range?