Simple surface
Wolf Appliance Co., a unit of Sub-Zero Freezer Co., Madison, Wis., recently challenged itself to produce a highly efficient, yet simple, cooking surface, heated by radiant electric elements. Wolf met its challenge by developing a cooktop that features a smooth CeranR glass-ceramic surface with a beveled extruded edge (front and back) by Schott Glas, Mainz, Germany. The look is both stylish and consistent with other Wolf gas cooktops and ovens, and was achieved with the help of Wolf's industrial design firm, Jerome Caruso Design, Lake Forest, Ill.

Innovations are seen in the double and triple concentric elements that provide a larger diameter of heat concentration (for larger cooking vessels), which maximize heat transfer while reducing the time needed to achieve boiling.

The control-area graphics surrounding the touch-glass switches are easily intuitive. As the user touches the + symbol for the desired burner position, a radial band of light ring is touch-selected. As the second or third ring is touch-selected, the heat level can then be set by touching the + or - symbol. This radial band of LED light shows the level of the expanded heated surface.

Stylish space-saver
For homeowners "who crave style, but don't have a lot of space," Capital Cooking Equipment, Carson, Calif., includes a 24-in. gas range in its stainless steel Performance Series, says Rich Kalsi, vice president of sales and marketing.

The series also includes 30-in., 36-in., and 48-in. versions, all of which feature 304 stainless steel commercial construction, 500 to 16,000 BTU open-top, sealed "speed" burners, 22,000 BTU gas oven and 15,000 BTU infrared broiler. Design details include a half-circle "bullnose" hood, stainless steel bezels, chrome knobs and chrome-plated end caps.

Dual fuel
Viking Range, Greenwood, Miss., recently introduced its dual-fuel 30-in. wide sealed burner range. Designed for professional performance, with its exclusive VSHT (VariSimmer-to-High) sealed burner system, it features a full range of BTUs on every burner, from low VariSimmerT to a high of 15,000 BTUs.

The completely sealed top surface has no open corners or slots where particles can enter the burner box. The exclusive porcelainized one-piece design features raised edges around the perimeter to contain spills. The burners and valves are made of brass for durability and long life, and the porcelainized, cast-iron burner caps are easily removed for cleaning in the dishwasher.

"This is a system which we have refined and perfected over several years," says Dave Becker, Viking vice president-product management.

Dual flow
Dynamic Cooking Systems, a Huntington Beach, Calif.-based maker of high-end residential and commercial cooking equipment, recently launched its Sealed Dual Flow Burner technology and sealed range-top. The launch encompasses all DCS cooktops, including gas and dual-fuel ranges, including its five-burner, 30-in. gas range.

The Sealed Dual Flow Burner technology is composed of two flames to provide both power and sensitivity. The burners boast a 17,500 BTU/hr output, the highest BTU/hr output available on the market, allowing for quicker boiling times and faster meal preparation. At the same time, DCS' Dual Flow Burners allow use of separate and dedicated simmer flame that provides a constant simmer temperature as low as 140?F for reducing sauces and melting chocolate.

Thinking outside the house
When Pasadena, Calif.-based Dacor, a leading maker of high-end kitchen appliances, chose to enter the outdoor-appliance segment more than a year ago, it recognized the challenges associated with competing in such a "well-established product category," according to Bob Lewis, director of product development. Lewis says Dacor was determined to develop a "standout user-friendly product."

The result: the Epicure 36" grill (EOG36) with interior halogen lights (an industry first); three 20,000 BTU U-shaped stainless-steel burners and grates; electronic ignition; Perma FlameT instant reignition system, which automatically restarts the burner at the exact level it was previously operating; a removable stainless steel smoker tray for easy loading of flavor-inducing smoker wood chips; a stainless-steel double-wall canopy hood for preventing heat loss and keeping sidewalls cooler; and a removable dishwasher-friendly grease tray.

The EOG36 also features a rotisserie with a 13,000 BTU infrared ceramic back burner for quality searing and heat distribution. The unexposed rotisserie slot in the canopy hood also helps to prevent heat loss.

"With the introduction of the EOG36," says Sue Carlson, Dacor's director of marketing, "we proudly continue the legacy of our founder, Stanley Joseph, who invented the first indoor barbecue in 1956."