Viking VDSC530-4B

We're architects and routinely specify appliances for new and remodelled kitchens. Among the worst mistakes we've made was to specify an all Viking kitchen - refrigerators, range, dishwasher, and compactor.… Every one of these appliances has failed! Our client has now been without a refrigerator for a month, because Viking was out of stock of a part! The dishwasher had to be replaced. The range has required hundreds of dollars of repairs, and still doesn't work properly. Our advice? Avoid all Viking products!

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Seeing the previous reviews I felt compelled to comment. I previously owned a Dacor range and the commercial 15,000 btu burners are very large flames which heat up the outside of the pot creating hot… handles and slow boil times. Viking is a phenomenal improvement. when this flame runs it curls around the burner putting heat more toward the center of the pot than any other burner on the market. I completely disagree with the comment on simmering. On my Dacor I had to use an accessory simmer plate and on this range I can do a true simmer on all burners. I frequently melt chocolate and it is fantastic. I feel they are disgruntled by a very common service issue of ignitors but the cooking performance is great. Highly recommended.

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I have a Viking 48 inch gas range withthe old style open burners and gas fired ovens. The ignition system on the burners went out, as it has for many, many Viking Range owners. The service tech replaced… the spark module not once, but twice, with defective-from-the-factory units. Unfortunately there was a long wait between each attempt. I eventually found an alternate replacement part number from a discussion board and used that part to fix the problem. Viking never did solve the problem for me, I had to do it myself. Meanwhile the burners in the ovens were having issues with ignitors. The oven burner would also regularly mis-light, igniting the gas in the venturi section of the burner instead of at the burner itself. That was always a bit scary! The large round gas stove top burners make it impossible to simmer and just as impossible to use small diameter pots or pans. The physical placement of the flame is in a large diameter ring, which works fine for big saute pans and stock pots, but don't try to melt a little butter in a small pot, or heat up a cup of water in a 1 quart sauce pan! The flame super-heats the outside of the pot while leaving the middle relatively cold! The large size of the burners means that there is far too much heat to simmer even when the flame is carefully turned down to its lowest possible point. There is simply too much flame there! I see that Viking now calls their griddle a "Simmer plate." Unbelievable that you could spend $6k or more on a "professional" stove that requires you to use a griddle to simmer! Service stinks, reliability is lousy, and even when the thing is working at optimum performance it still is a disapointment. Buy something else!

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