Need A New Gas Cooktop. For What Do I Look?

[Hoc]

Well, the gas cooktop (professional model) installed in my home in 1965 now has a leaky valve, and they don't make parts for it anymore. That means that I need a new cooktop.

I haven't found much info online as to what I should be looking at, what features are good to have, and what makes are more reliable/better than others.

I cook a lot, so it is important to me to have a quality cooktop. I'm limited because of my kitchen configuration. I can probably get by with a 30" cooktop (not downdraft), though that only leaves about 6" on either side between one wall and the other.

What features are important? What brands are considered better and/or reliable? From what I've seen so far, it seems that Amana is not well liked. There is no info out there on Jenn Air, Jasmine, DCS or Capital. Frigidaire, Maytag and GE are so-so (with Frigidaire possibly having a risk of explosion).

So, for those of you out there who've already done your homework on this - - help!

 

[caribbeansun]

Most gas cooktops have four burners in three sizes, measured in British thermal units per hour (Btu/hr.): one or two medium-power burners (about 9,000 Btu/hr.), a small burner (about 5,000 Btu/hr.), and one or two large ones (about 12,500 Btu/hr.). We recommend a model with one or more 12,000 Btu/hr. burners for quick cooktop heating. Some have a fifth burner instead of a center island. On a few models, the burners automatically re-ignite. Look for models that use larger burners for higher heat, so you can tell at a glance which burner is which.

For easier cleaning, look for sealed burners. Gas cooktops typically have knob controls; the best rotate 180 degrees or more. Try to avoid knobs that have adjacent “off” and “low” settings and that rotate no more than 90 degrees between High and Low.

Spending more gets you either heavier grates made of porcelain-coated cast iron or a sleek ceramic surface—also called gas-on-glass—and stainless-steel accents, along with a low-power simmer burner with an extra-low setting for delicate sauces (though other burners often are capable of simmering).

Top rated brands are Viking, GE, Dacor, Jenn-Air although there is some variability between models.

Personally I bought a Jenn-Air 36" model (#JGC9536BDB) back in August and I love it!

 

[Glynda]

Dacor

I have a three year old Dacor in one of my homes. It does not have sealed burners and is not all that easy to clean.

Be sure that you get a brushed stainless so that it doesn't show scratches.

Be sure that there is one, of better yet, two burners which can be reduced to a simmer. I have to use simmer plates and that gets old.

 

[Rose Pink]

I cook a lot, so it is important to me to have a quality cooktop. I'm limited because of my kitchen configuration. I can probably get by with a 30" cooktop (not downdraft), though that only leaves about 6" on either side between one wall and the other.

The kitchen planner I am working with says I need to have enough room at least on one side of the cooktop to put pans, etc. The August 2006 issue of Consumer Reports ("Dream Kitchens for Less") states, "the sink and major appliances such as the refrigerator and range need at least a 15-inch-wide landing area alongside--enough room to stack dirty plates or safely set down a hot pot." I think that if you are used to working in a tight space this may not be a problem for you (the 6") if it doesn't violate some sort of building code in your area. But if you are used to having more space on one or both sides, then diminishing it for a larger cooktop may be something you will come to regret. (although 30 inches does not seem to be large to me) Maybe you could butt the cooktop to one side or the other and put the full 12 inches on one side rather than 6 inches on each side?

Another consideration I was told to look for was continuous grates. These may be separate grates that butt one another so you can slide your pan from one side to another rather than having to lift it.

Good luck in your search. Hope you find the perfect one for your situation.

 

[Hoc]

Maybe you could butt the cooktop to one side or the other and put the full 12 inches on one side rather than 6 inches on each side?

My current cooktop is 22", with the entire countertop space being 40" and a wall on both sides. So, right now I have only 9" on each side. I suspect that butting the cooktop up against the wall would violate a building code, but they don't make 22" cooktops with controls on the front anymore, so I have to move to a 30" one.

Even if I knock down a wall to give myself more countertop, then the countertop would wind up butting into the hall or the oven. I could just get rid of the oven, knock out the cabinets under my cooktop, and go with a range, but that would get rid of probably 25 percent of the cabinet space that I use to store my pots and pans. Irritating. . . .

 

[Avery]

I am very happy with my new Thermador 30" gas cooktop. Burners are sealed, and there are two continuous grates with a third in the center for resting something smallish. It has two hot burners and two lower ones, but they aren't so low that they're wimpy, though they can be set low enough to simmer. I find that with only 4 burners, I can't afford to have one them be too low. I also liked the controls in the center, though I have to be careful not to burn myself if I have big pan on a front burner when I turn the dials.