Does anyone have any advice on this?
Thanks in advance to everyone who might respond.
I owned a GE Monogram range with gas cooktop, and I absolutely loved it. I could simmer on all four burners, and two burners put out a huge amount of heat. But we sold that house. When we bought the house we are in now, we remodeled the kitchen. The Monogram cook top was quite a bit more expensive than the Dacor, and a salesman talked me into getting a package of Dacor appliances. I told him I had had a Dacor range in the past and that I couldn't simmer with it. He assured me that I would be able to simmer with it. Wrong! The appliance company would do nothing for me. They insisted I should have known that, according to industry standards, "simmer" meant I could melt chocolate with it at 80 degrees F. That's far too low a temperature for simmering sauces, stews, soups, etc. My response it that I don't care what Dacor thinks the industry standard is, a reasonable cook should be able to expect a dictionary definition of simmer. Dacor's answer to the problem is a thick, cast iron simmer plate which has to be preheated and still doesn't work very well, because the heat is not at all responsive. Isn't that the big advantage of a gas cooktop? It's instant on and off at whatever heat you want. I hate the Dacor cooktop and am now looking for a GE Monogram cooktop.