Thank you for all your suggestions. I've followed your keywords and come up with a couple of choices. No sticker shock on these 36" stoves! The Summit WM430 stove is actually a Brown (logo is visible in enlarged photo) like those sold at Lehman's but they only have 20" and 30". $476. I like the look of the bisque Premier GLK100T a little better, since I don't need much storage except for cookie sheets. $503. This Premier SLK240T also comes in bisque, and although it has electronic ignition, makes a point of saying in the description that "It also has Electronic Ignition System, which allows ALL burners, including the Oven, to be lit with a match in case of a power faliure." It also has an oven door window and a backguard all for $620. I'm leaning that way, unless there are any dire warnings about Premier's overall quality.

I've just started using a BS 24" range. The broiler is only about 7" X 10" with the longer dimension side to side. So you have to be conscious of where your food is on the rack. I don't know if larger sizes have bigger elements or not. The heat is intense. If I put the rack on the top position and use the broiler pan that came with the stove a steak starts to char on the top 20 or 30 seconds after I put it in. The first one I tried caught fire after about a minute but it was on a flat pan that didn't let the fat drop down. I was hoping to be able to cook steaks like this and I'm not disappointed. When I drop the BS pan to the next position down it acts more like an electric. The electric ovens I've used had a top element that is spread over the whole top of the oven. They were cooler. A steak just turned gray no matter how hard I tried to char it.

I do have to share one additional experience with the IR broiler. I once broiled some salmon and left it in just a little too long and it looked burnt. The marinade/cure for the fish did have a fair amount of sugar in it, but was wiped off before hitting the broiler. I took a nibble of the crust and it didn't taste burnt so I served it, because the rest of the fish was really moist. Afterwards, my wife commented that the best part of the fish was that "burnt" crust. I had to agree because that crust was like eating a toasted fish "cracker" or "chip." I didn't use a dry rub, so that crust was all fish.

Thanks for all the info. Here is my two cents. Cast iron holds heat exceptionally well. And that is one of two reasons why I do not like to use it. When you want to shut it off and cool it, it does not respond quickly. It stays hot or stays cool. Stays. Second reason, it's too heavy. Hurts these aging hands. I find that other cookware works better. I use my cast iron for baking no knead breads. Lately, I bake no knead challah and no knead deli ryes. As long as the fans cheer on the ryes and challahs, I will appear to be an abin5er with no ego. Ha ha. Just say, with incredulity,. You made this? Lol. Lol