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Both GE and Frigidaire several different models with the features you described. The main variations are if you just want a storage drawer, warming drawer or second oven. The GE has an oven drawer, while Frigidaire has a small oven above a larger lower oven. I also will most likely purchase the FGGF304DLF once I get my gas line run. I also seriously considered a GE Profile dual fuel which would should the same cook top as an all gas version. You may also like some of the features on the Frigidaire Pro series but many of the ones I was looking at were only available in a slide in version. One of the main variations I noticed was that the center oval burner on the Frigidaire's have about 9.5K vs 6.5 for the GE's. Which ever oven you purchase make sure you check where the gas hookup is supposed to be. It may require you to reroute the gas line. I know the 304DLF has a very small area for the gas line to come in.

Posted by allykay I've looked at a couple of YouTube videos done by a cooking school chef comparing Wolf and Viking burners with Capital (Culinarian) burners, and a similar one for Blue Star. These are marketing videos done by Trevor Lawson of Eurostoves. He sells Capital Culinarian and used to sell Bluestar. The bottom line is that the placement, number and angles of the holes in the burners make both the Blue Star and Capital burners distribute heat much more evenly across the bottom of the pan than on Wolf and Viking burners. Heat distribution needs to be considered in the context of actual cooking. There are several factors that influence how effectively heat is transferred to your food. No one burner is the the most effective in heat transfer in all situations. Even CC and BS are very different in this way. The CC burner in the video is 5 inches across and has inner rings. This would provide fairly even heat across the bottom of a 6 inch pan. If you use a 12 inch pan though it would create a hot spot in the middle of the pan. You would need something wider to provide the most even heat. In this case a ring burner, open, that has a little wider spread of the heat might be "more even". Some ranges, like BS have burners are different sizes to accommodate the difference in pan sizes. None of this matters too much though if you buy pans that are made of adequate thicknesses of heat conductive metals like aluminum(good) or copper(better). Pans made of steel, cast iron or stainless steel are poor conductors of heat and require matching the pan to the size of the flame. Multiply cookware is an attempt to add some of the heat conductive properties of aluminum and copper to stainless. These are hard to evaluate because the amounts of heat conductive metals used are proprietary. The performance of the pan is blunted by the encasing stainless, but they do often go in the dishwasher. If you have a copper pan of adequate thickness, not only will your heat be even across the bottom but up the sides as well. Aluminum pans are much cheaper and are very even as well. If you cook with cast iron or steel, or even multiply cookware, you might want burners that have various sizes. It will also matter what you are cooking. A pan of chicken broth will allow movement of the fluid and transfer of heat away from the bottom of the pan much more than a pot of thick mashed potatoes. Posted by deeageaux If anything the new gas Wolf models are worse. They used to be 16k btu with that tiny inner burner. Now they are 15k btu without that tiny inner burner. The previous Wolf burner was also semi open. Functionally they are about the same. To me the sealed burner is a little easier to clean. The newer burner still has two burners(stacked) too, but the idea is that the heat on the simmer is spread out a little more avoiding the little circle of heat dissed on the Eurostove video. For anyone looking at ranges, try to see the range in person, live if possible. If you can't do that comments on this forum by actual owners can also be helpful if they contain pros and cons.

Get the model from Costco and enjoy! It'll be so much better than anything you had before. And if after a few years you find that 15kBTU isn't enough, then search online for how to convert one of the burners to 18kBTU, 22kBTU or even more, if you are really adventurous. Bluestar doesn't want you to do this, so they won't sell you the parts, and I won't post any links here. But suffice it to say, there are places that sell you the RNB burner heads and you can just swap them out for what you have in your RCS. And the gas orifice (aka jet) is an industry standard part with Bluestar ranges. You can buy that for a few dollars from any restaurant supply store. There are charts online that show you which orifice size goes with which power rating. Bluestar ranges all use pretty standard components, so these adjustments are easy to make by any technician. That's really the recurring theme. Bluestar is easy to service, and it uses the same standard components that many commercial stoves use. So, a lot of the repairs are well within what a good technician can do, even if they have never worked on Bluestar before.