It appears from the picture that the oven controls are very, very similar to those used on the Maestro Wall Oven. Since Capital has already developed the electric controls for the Maestro it would be logical for them to use something similar on the dual fuel unit. Additionally, the Maestro has the "Moist Assist" feature mentioned. We have been using our Maestro single wall oven for about five months and it works very well. However, I think the electronic controls are a little strange. Don�t get me wrong they work well but they take some getting used to. The display is a rather dim orange and I would agree with Krutz that I will bet you will not be able to read the display unless you lower your head to near the level of the display. On another note I think the range pictured above is BUTT UGLY � no place in my kitchen for something like that!

Most people appear to be satisfied with the racks in the revamped manual clean. It does not cost any more to make an electric oven than a gas oven with self-clean.And there is a limit to what the market will bare for an American pro-style range.And it is well below that of a custom made French range. I expect the price of the DF to be the same or about the same as the gas self-clean.

I have recently seen the Bluestar Platinum, the American Range performer and the Capital Culinarian and Connoissarian demoed live. I am looking at 48inch ranges with grill. Bluestar - unexpectly liked the interchangeable grill and griddle. They are solid and provide great flexibility. The claim for the new oven with the rear burner is better circulation and heating speed. I would like to know if the claim pans out. BUT, the oven door on this oven only gets a little warm, not hot. Unfortunately the second oven is the old design with no convection or broil and a hot door. Why oh why? I live an hour from Reading so I don't know if that improves service or not. American - THe only one with fully functioning (broil and convection) small AND large ovens. For Capital and Bluestar, the small oven has no convection and no broiler. For meals for one or two, the small oven is real handy. Burner flame appeared to go straight up, not out. I tried heating small amount of water in large pan and the heat seemed well distributed. One result, smaller pans handled higher flame without the flames climbing the sides. I made an appt with distributor 2 weeks ahead and got stood up so I did all demoing on my own. Had broiler and oven problems but that could be bad hookup (dumb at the distributor). Capital - Not sure how well the ovens work in terms of even baking. Also, broiler is behind glass. I don't know how this affects cooking. Has rotisserie (don't know if i'll use it) and self clean. I think Connoisarrian has convection in the second oven. Mixed reviews of grill and build quality. Accomodated various pot sizes by turning down the flame. THe quantity of complaints about Capital's service attitude concerns me. I like the burners. I can't tell if burners of varying intensities or all burners the same is better. Is there a difference between a 23000 btu burner turned down and a lower btu burner? (I'm not talking simmer here, just regular cooking.) People who like their ranges from these three companies please let me know how evenly the ovens work and what makes you happy and unhappy about them.

teachmkt1 Contrary to the unsubstantiated claims that it didn't recover well from from temperature drops, it does great: took about 5-6 minutes to gain 50F at 300 up to 500F with 2 or 3 stops along the way on a preheat. ____ Unsubstantiated claims? I like to differentiate between --information provided by the manufacturer --unsubstantiated claims which may be a person's stated experience but unaccompanied by independent supporting data --personal opinion Each may be helpful but has to be taken for what it is. Here are some examples. This information is from Capital in the User Guide and may be found HERE It is not my "claim" but Capital's own words. "IMPORTANT: If the oven door is left open for a period of time while cooking or the temperature setting is increased by 150° or more, the oven will go into a rapid recovery mode. This is the same heating as PRE HEAT and uses intense heat from the BROIL, BAKE, and CONVECTION Elements as well as the Convection Fan to heat the oven quickly. This may cause foods to burn." "Open the oven door only when required! Opening the door allows heat to escape and requires the oven to recover which can affect cooking. Check food by using the oven light and viewing through the door glass whenever possible" PERSONAL OPINION HERE>>>Not a "claim" but I wrote on a previous thread that this statement would give me pause because there are times I open the door frequently when using my oven. Trevor Lawson posted a response from Capital on this thread. HERE This is it. Again not my "claim", words from the manufacturer. "Trevor Lawson (Eurostoves Inc) This is the answer I received from the factory due to the last thread. There are two sides to this question and the complaints for each is shown below: COMPLAINT: My oven doesn’t recover quickly when I reset the temperature to a higher setting (+150° F) or leave the door open for overly extended periods of time and takes too long to regain the set temperature. a. SETTING: No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp. COMPLAINT: My oven goes into a quick recovery mode when I reset the temperature (+150° F) or <b>leave the door open for excessive periods of time</b>, and burns my food. a. SETTING: Quick recovery is set. Oven will go into PRE-HEAT mode if the difference between the oven temp and set temp is 150° or more. This reduces recovery time if the door is left open or if the set temp is increased." There is a very prolonged discussion HERE that includes comments by the engineer and many opinions. If you want to have some idea of how long it takes to move the temperature up if you need to raise it, without the preheat, again the user guide linked above answers in the delay bake section. A quote from the user manual (not a personal claim). "IMPORTANT When using the DELAY COOK, the PRE-HEAT cycle is eliminated to prevent food from burning. The oven will take an additional 20-40 minutes to heat to the set temperature. Please take note of the additional time it will take to heat the oven when using DELAY COOK." >>>>>using very basic math and the numbers supplied from the user guide. <<<< Assuming the oven is at 72F to start and you used mid range 30 min as the time required to get to a mid range temperature of 350F, add to the normal preheat again given by Capital as 10 minutes, it takes about 40 minutes to come up 278F. This is 7-8 minutes to come up 50F. Here is an unsubstantiated claim. No test data supplied. >>>My Electrolux oven takes about 60 seconds to raise the temperature 50F. I used an oven a couple of weeks ago that had a digital read out of the temperature and it was surprising how much the temp dropped every time the oven was opened even briefly but the oven kicked on and the temperature was restored in seconds. teachmkt1--"it does great: took about 5-6 minutes to gain 50F at 300 up to 500F with 2 or 3 stops along the way on a preheat" I am not sure what this means. Was this in the preheat mode or do you mean you preheated the oven to 300F and then the preheat went off and you turned it up 50F? Either way we have differing opinions on what is great. MY OPINION VVVV This would not be the oven for me because sometimes I open the oven for many batches of cookies or appetizers, stirring, adding something, taking something out or leave the oven open slightly for some types of baking. Open it three quick times and I can be down 100F and then you are looking at 12-15 minutes(using the variation of teachmkt1's, however the number was obtained vs user's guide numbers) for it to come back up if you don't open again.