I love my SKS 48" range top with gas, induction and sous vide. Problem-free, so far!

I will check out the SKS. I think the induction will require a 220v line for the electric, and I dont want to have to redo the electrical. I will still look at the SKS, though. Thank you for the recommendation!

Pease do not switch to induction unless you have tested it out for your style of cooking. I will always have gas and I have clients who isisted on induction and have now gone back to gas. The big thing is finding a cooktop to fit where your old one was .I find AJ Madison a great site for comaprison shopping they give all the measurements and info in one place .Where I live the gas company is changing over to RNG gas so better for you and the environment too. The SKS one looks interesting but my big issue with combo anything is how long the single elements work. Gas literally can last forever if you buy a good brand I have an 45 yr old commercial range I use in my outdoor kitchen a few bucks brought it all back to work like new and cost me $200 . I tend to like even wall oven not combined with other types of ovens like a MW Shopping for applainces requires real work to get the best for how you cook,

That AI needs to tidy up its spacing.

Patricia Colwell Consulting. i agree with you. I like cooking with gas! I have never used induction and i fundamentally object to cooking in plastic required by Sous Vide.

We finished our new house build about 9 months ago and I chose a 36” bluestar RNB. Our’s is for propane and was built for LP, not adapted for it. I’m very happy with it! (We did not have the option of natural gas in our area, and with regular power outages in the winter here I decided induction was not the way to go.) I love the open burner design. I love all the cast iron on the stovetop. I love the pullout tray under the burners. I don’t use the oven all that often, but I’ve been well pleased with it. (I’ve had better/more evenly cooking broilers though, my former Viking broilers were excellent... as much as people on here hate Viking, I had a good experience with mine.) But I chose bluestar this time because I wanted open burners and higher heat output than I’d ever had before. I waffled back and forth between the RNB and platinum for a long time, but hubby needed budget cuts from me, and I went with RNB because I’d heard the platinum oven could be a bit too powerful. (Not sure if that’s true, just what I’d read on a lot of reviews.) I’m really glad I didn’t go platinum now! The burners on my RNB are almost too powerful! LOL! I just got the 6 burner configuration, even though I’d previously adored the griddle on my last range (it was a 60” Viking dual fuel range.) Our kids are all grown and flown, and I’m not cooking for a large family anymore. :) Anyways, less than a year isn’t all that much time, but I’m super pleased, and there are no electronics to go crazy on me. It’s just a workhorse. (We also got a 42” bluestar hood and make up air... though it’s not heated because we didn’t need that here on the PNW coast.) Hope that helps!

Oh... and not to knock induction too hard, because I did seriously consider it... but my daughter’s in laws have a beautiful home with very nice appliances, and they do a lot of excellent cooking and hosting and throwing large parties and all that jazz. They’re super wonderful people! However, they have an induction cooktop and the last time we visited I used it to finish a dish I’d brought over (they’d already said I was welcome to well in advance) and he was showing me how to use it. Later, when he walked away, she told me that she won’t tell him, but she wishes she hadn’t gone induction and she’d rather go back to gas. LOL! ( it was easier to quickly clean than even my beloved bluestar... sigh... hahahahaha!)

skmom, I am in a similar situation as I live in a remote location. We, too, have frequent electric outages, particularly in the Winter. LP gas is my best alternative. Thank you for sharing your experience. Hearing your experience after a year of using the BS is what I was looking for. I am only looking for a range top as I have a double wall oven that has already been replaced. I would still love to hear from anyone who has a Capital or American Range range top, too. Thank you, again.

There's lots of food-grade, BPA-free, reusable bags out there for sous vide. I object to single-use plastic as well, which is why a few minutes of research solved the problem.

I don't find it much different from cooking with gas, once you get used to it.