Hello --

I've been researching online for the past few days, including searching
the archives of this newsgroup. Almost all of the posts I'm finding about
Viking and DCS ranges are back in 2001 and some 2002. Here are some
of the questions I still have:

1. I'm still confused about sealed versus open burners. Seems like there
are varied opinions about cleanability. One appliance dealer (and avid
cook) said that although Vikings have the drip pan and you can pull out
the parts to clean, that grease and dirt can collect *in between* the pan
and the cleanable parts as it makes it's way downward to the pan. I've
never
seen anyone reference this. Has anyone with a Viking notice this as a
problem?

2. Also about sealed versus open burners: I've seen references as to the
burning efficiency of both. Some say you get better air flow with the open
design and that sealed burners don't have as "upright" a flame as the open
burners. Any comments on that?

3. We're primarily looking at Viking and DCS. Will look at Wolf today but
suspect it's out of our price range. Looking at a 30" unit. How do the
build
quality of these brands compare these days (versus all the old posts I've
found). Any comments on customer service from the various companies?
(good/bad/indifferent)

4. Last is due to my lack of experience in this as I've always cooked with
electric stoves (convection and non). We plan to use the oven for various
purposes, so leaning towards gas. How do gas convection ovens compare
to electric when baking? If it wasn't convection I would think the gas
would pale in comparison, but with convection I'm hoping it works well
enough.

Thanks for the help!

Kathy