Wolf v. GE Cooktop/Rangetop archived

I have a Wolf range/oven combination. When we bought the house, the Realtor was so impressed with it, so you may consider this if you are planning on moving soon.
Otherwise, I miss my Kenmore $800 range/oven in my last house. But I find the oven the worst part of the wolf stove. Maybe the rangetop is better, but IMHO, I would save my money.

We've got a six burner with grill Wolf cooktop. It's great - easy to control the temp on the burners. That being said, not a huge fan of the grill as it's pretty much on or off. Don't know if I would go that route. (It was in the house when we purchased.)

If you are still looking for a cooktop, check out DCS - Dynamic Cooking System. I have had their six burner professional cooktop, which has closed burners, for nine years. I cook every day, frequently for many people, and often have 4-5 burners going. I LOVE it. It was MUCH cheaper than Viking or Wolf, and, at least back then, it was the widest cooking surface with continuous grates. It's also VERY easy to clean. I got it at Paul's appliances in Newark.

I optted for the GE over viking et all because the features were simiilar and I didn't want an electric oven. The 'look' was not worth the $2000+ tag. I do a lot of cooking.

I have the 36" GE Profile cooktop. Went through the same thought/research process when I did my kitchen. That was in 2005 and it is still fabulous.

I have 5 burners - one super-boil (many watts or whatever) two simmers and two in-between for normal cooking. I think that the number & size of burners is most important, in addition to room for pots on all burners at once (which I have, unless I have the 13" chef's pan going). My brother got a fancy Viking last year and all the burners are the high ones. It is a PIA and virtually impossible to simmer something slowly.

In terms of the "look" I have had several realtors in since January. The GE Profile isn't the "downside;" it's the finish. I did my kitchen to reflect the year that my house was built and not to be "cookie cutter" so I went with white. It would apparently be better for showing if it were stainless, but overall, if the kitchen is new, with good space and good appliances, it isn't as big a deal.

ETA: the person who actually picked out the appliances, a former resident, was a chef. We had many large parties here & she did some catering, and the cooktop never let her down. It also has the closed burners & is easy to clean.

I have the GE Profile double wall ovens (convection, warming setting, etc) and those are great, too.

A close friend of mine-- a former sous chef at Le Bernadin and head chef at Striped Bass in Philly-- has always said there's Wolf, and there's everything else. Granted, would I have the need ability and space for his 46" Wolf I would, but I don't. Had good things to say about the GE Profile, though, a better deal for the money than Viking, performed quite well and more reliable IHHO. Re: DCS... I have an outdoor DCS grill and swear by it...the heat absolutely cranks.

Thank you so much, everyone. Wolf seems to get genuinely high marks everywhere but I do choke at the price! I know GE and DCS have their fans too -- really sounds like I cannot go far wrong with any of them!