Great insight, I hadn't thought of that or come across it. Thanks!

Thanks all. I have lots to think about. I appreciate all the input!

I'll be the first to admit I'm a bit of a "meat moron". I go to the store and see all the types of beef out there and don't know a thing about them. So, I'm looking for a resource that tells me a few things.

1- lists a cut (rib eye) and then a cheaper substitute that should work

2- What types of meat are best for what types of cooking (grilling vs. slow/stew vs. smoking...)

3-where on the animal it's found?

4- Alternative names... sometimes it's called one thing, sometimes another... why is that?

Any help on these would be great. I've found some sites with "maps" of what part of the animal is what cut of beef, but if someone has a really great one, I'd love an additional one to look at.

Thanks!

I keep hearing about induction and all the great things...has anyone had any BAD experiences? Regret putting it in? I'm a Huge skeptic, but I have to admit, I might be considering it in our kitchen remodel.

Another vote for Proof, I think they have a great lunch for downtown. Also... Lucca's is nice, quick and fresh.

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Lucca
420 E Locust St, Des Moines, IA 50309

I'm beginning the process of redoing my kitchen. Here's where my range search is at.

First off... no brand is "off the table".

Second, here's the ones I'm interested in until someone talks me into/out of something else:

Wolf
Bluestar
Thermador?-maybe
Electrolux?-maybe
GE Monogram

Specifics- must be gas burners, prefer duel fuel but that's because I've never had a gas oven. I'm (hopefully) getting a 48". I need the oven to be very precise/reliable.

Getting a rangetop and wall ovens is not out of the question as of yet.

Thoughts?