"jay" > wrote in message
...

(snip)
> I have had both. The sealed burner unit unless it has changed has an
> aluminum base (it looks like SS) that is HARD to clean. If you use oven
> cleaner on the aluminum it ruins the finish and there is virtually no
other
> way to get them shiny clean. You need to like that burned on look if you
> choose this one.

I finally went back to the store yesterday and checked out both types of
burner. You are absolutely right. The Viking sealed burners have an aluminum
base that's shined up to look like SS. It is obvious to me that after the
very first spill, that base will look dirty forever.

> IMO the open burner unit is better. You can actually get it completely
> clean and use oven cleaner as needed. The drip pans can go into the
> dishwasher.

I saw what you meant here. The treated cast iron cap covers both types so
you don't see the burner very much at all. But the whole top of the open
burner style comes apart - the round drip pans under each burner, the long
black covers, everything except the burner itself. With the sealed burners,
I'd be making several trips back and forth from the sink, scooping out stuff
that boiled over or spilled, instead of simply taking the range parts off
the range and throwing them in the dishwasher.

> The 4 - 15k BTU burner unit is better than the one with the mix of
> different BTU burners. If you don't want 15k turn it down.

The salesman I got yesterday was actually the department manager, and knew a
whole lot about Viking and its history. He said that although Viking makes
superlative products, the cooktops with the mix of burners aren't much more
special than similar units from other manufacturers. The range tops with the
15K burners are the real Viking product. I could see where he was coming
from.

> I have not had the grill option but I know that it needs some very good
> ventilation.

No kidding! The salesman said the grill needs a 1,200 cfm exhaust hood. I
thought mine was pretty good, at 360 cfm, but it's definitely not good
enough for an indoor grill. The guy even said that with a 1,200 cfm fan, you
must open a window, or some folks have had their fuses sucked out of their
fuse boxes! Sounds a bit extreme, but so does a fan that's 4 times stronger
than the one I have.

He recommended 600 cfm just for a regular Viking range, but I'm thinking I
won't have all 4 burners on full blast at the same time often enough to
replace my brand-new range hood anytime soon. I always have the window
that's only a few feet away that I can open up when I turn on the exhaust
fan, and I should be just fine.

Many thanks for your comments, Jay. I've made my decision to get the range
top with 4 open burners, skip the grill, and now it's just a matter of
waiting for it to arrive and get installed!

EZ