lneff@spar.UUCP (Laura Neff) (10/08/85)
<munch> I am planning to remodel my kitchen and have been shopping for gas cooktops, particularly the commercial quality ones. I would be interested in hearing about any experiences people have had with these things, especially the Wolf and US Range brands. Their burners clearly put out more BTUs than a standard gas stove -- this will get your pasta water boiling faster, but is it just as easy to gently scramble a single egg or keep a cup of soup at a slow simmer? Will the high heat overwhelm my Revereware teakettle? They seem to require a larger gas line and more insulation -- was this a problem? Are they easy to clean? I am familiar with the recent Consumer Reports article on stoves. Please mail any advice you might have about these or other brands of gas cooktops; I will summarize if there is interest. Please no gas vs. electric flames (no pun intended). Thanks in advance, Laura Neff !ucbvax!decwrl!spar!lneff -- Laura Neff !ucbvax!decwrl!spar!lneff