Help with Gas Stove important options
I am still researching stoves for our build coming up. I have cooked on smooth top electric my whole life. For the build we have considered going to gas...researched induction but budget is more like $1500-1800 so that's about out. I see samsung has a freestanding induction that would be within my budget but I really like slide in. Budgets make everything so hard! I am sure by the time we get to appliances in a new build there will be no room for splurging. I want a slide in to avoid the side drippage and because I do think they look nicer but can't figure out why that seems to automatically bump the price up by $400-500 so that is disappointing as well!! I have had to push hard to have DH even consider anything over $1k (he thinks they are all the same, cook some food and be done with it) so expanding over 2k really isn't an option. :( When the time comes maybe I can find a floor model close out or something to help with cost but I am not counting on that.
I am trying to weed out what I think is important for a gas stove and what might be something I wouldn't miss or not worth the extra cost. With all of the different options it's difficult to compare apples to apples. I am hoping some of you seasoned gas cookers can give me some guidance on what I should be looking at as far as a must have and a nah - don't bother.
Some details - I do cook for a family of 4 but by no means a gourmet (I do not sear meats or do wok cooking). We don't eat out much though so stove is used daily - usually twice a day for breakfast and dinner. Big breakfast eaters at our house.
On to my questions:
triple tier burner - from reading I am assuming that helps with flame control and heating the pan more evenly? Speed up boiling water? Yes? Is this a must have?
burner configuration - I see that they are all over the place as far as btu's. I am not familiar but would think I'd want the smaller 5500 btu up front for simmering? Right now I mostly cook on my front burners and I prefer that (I might add that my electric stove low is never low enough and it drives me nuts). I think by moving from an OTR microwave to a regular vent hood maybe I wouldn't be bothered by cooking on the back as much as I am now? More open space overhead might cure that?
I have seen one GE that was within budget but the front burners are closer together which looks to me like they'd be hard to use at the same time so I knocked that one off the list.
fan placement and convection - Current range doesn't have convection so I've never cooked with it. I have read about fan in the back vs. on the bottom. Bottom airflow blocked by cookie sheets, pans so it does not work as well? Should this be a consideration?
griddle-we make a lot of breakfasts including eggs, pancakes and the like. I think we'd really use a griddle quite a bit but I see that there aren't many 30" 5 burner gas ranges and I haven't seen any that are slide in except...