TammyM wrote:

> So. What say ye? Is 15K BTU overkill, or absolutely necessary for
> any cook worth her salt?
>
> TammyM, not looking to spend money unnecessarily!

I have a new range with a high-power (17K) burner and a simmer burner.
I use the high power burner quite a bit. In addition to the obvious
advantages for stir-frying and boiling water, it is nice for pan-frying
meats because it vaporizes the juices quickly so the meat gets a nice
browing without sitting in water. Same with vegetables. I haven't used
the simmer burner at all but will at some point. However, I wasn't as
anxious for that because I'd always used a flame diffuser and had no
trouble with low heat items. I did notice that the flame on all of the
burners on the new stove go way down without going out as well.

So, IMO, the high power burner is worth it. Although let's face it, we
can make do with whatever we have :>

But the real reason I picked out this model stove is for the triple
burner, which extends from the front to the back. It consisists of
three 9K burners that can be used in the configurations of 1 front
single, 1 back single, middle plus back double burner (18K), or all
three on at once. I debated between a range with a second (smaller)
full-service oven but no triple burner, or this model with a warming
drawer. I picked this one because I always hated the cold spot in the
middle of my two-burner spanning griddle. I call the triple burner my
"pancake burner" because that's what I use it for.

The installation guy said it's a popular model with Chinese people
because of the 27K burner, but don't get it because the 27K is spread
out and not focused on one spot.