Forgot to say, I cannot easily service Viking, Meile, Gaggenau or BlueStar in my area.

One more thing, I know “best” is relative and depends on how we cook. So, let me tell you a little more about how we cook. . . On the stove top, I boil water daily, like to simmer soups and sauces regularly, and sear/sauté often. I feel like I use a good many recipes for the stove that require bringing a liquid to a boil and then simmering.

In the oven, we often roast meat and or slow cook. I roast vegetables daily. We also occasionally like to bake pizza and sweets.

Being able to clean the stove top is important, I never use a self-cleaning function in my ovens.

Sounds as if Bluestar would be the best fit from a technical point of view. Might want to check again on the service. Their design is really close to commercial ranges. So, any technician that has ever touched a range in a restaurant would be familiar with how to service a Bluestar. In fact, it's so easy, I just do it myself. Faster than calling a service company and scheduling an appointment