Bumping a very old, and very interesting thread because I am in the market for a high-end range. I am going with 48" because I really want double ovens but don't have the space for them on the wall. It's easier to give up 12" of counter space than make the full place for wall ovens. I am relatively new to all this, but was somewhat surprised not to see the Dacor name appear once in this lengthy discussion, and though the thread is old, I don't think Dacor is some brand-new firm. I have been looking at the top-of-the-line Dacor Epicure range
, which is dual-fuel. It has just six burners and no griddle or grill, but I sort of like the idea of the roomier, wider-spaced layout. Those other ranges with 6 burners AND a grill or griddle just look crowded to me, and I don't use a griddle much - though if I wanted to, there is a griddle attachment for the Dacor that looks like it would be more than serviceable. Aesthetically, it just looks better to my eye than any of the competing Wolfs or Vikings; it just looks much sturdier and better built, from the grates to the knobs, etc. But I may be biased in that I have fingered the Dacor (my folks have one) but not the others. The major drawbacks are price ($10K!), which seems a bit higher than other similar ranges - I think I can get into a dual-fuel 48" DCS for about 30% less. The other is that the max burner output is just 18,000 BTU (on two burners). I want to do chinese, and better deep frying if possible, and I gather that 22,000 BTU is a significant upgrade for those applications. But I don't see even 18,000 BTU on the 48" Wolf equivalent (15K max) or the Viking 48" counterpart (also just 15K max). The Viking does seem to have a simmer plate, which, though I'm not much of a saucier, sounds like it might be a good tool to open my horizons. Viking also is nice for aesthetic reasons, as I do like the color option. Anyone have experience with Dacor, or thoughts on the 18,000 vs. 22,000 BTU (vs. 15,000) issue?