As a chef, the quality of your heat is more important than the quality of your pan. Nothing initiates, controls or arrest heat as powerfully and precisely as a DCS range.
Turn on the broiler in other residential ranges and the burner starts emitting “convected” heat into the rest of the oven. After a few minutes your precious steak begins to bake, not broil. Not so at DCS. They put their broiler behind glass, which has been proven to cook more quickly and at a higher temperature than convected heat.