I got a dual fuel Dacor in 2000 and now we are replacing it. Not a year has gone by without repairs. I stopped cleaning it because a repair always follows the cleaning cycle that never runs to completion. Then recently the oven shut down without tripping the circuit breaker - that's when I started shopping for a new range. Recently just as inexplicably it started working again. The oven light bulb burned out a while ago and the aluminum housing was so corroded that I couldn't replace the bulb. Our excellent electrician questioned the basic safety of the stove.

I've owned Le Creuset pans for more than 25 years (bought my first while living in France) and then 8 years ago got a Staub to try. Yes Staub is a little heavier but the Le Creuset finish becomes pitted after a while and then it's impossible to clean, even with soaking. It was wonderful to clean up in the beginning when I'd have something burned on the bottom. After it's pitted it wasn't so nice any more so I'd get a new one. Staub finish is much sturdier and still cleans up easily. I'd like to hear what Cook's says after 10 years.
And I'm not a cooking professional and don't have a problem seeing how things are cooking in the dark interior. Good overhead lighting helps no matter whether the interior is light or dark. BTW Le Creuset skillets have a black interior.