I find this whole p!ss!ng contest amusing. Frankly, I think any differences between the BS and the CC are negligible. Both are fantastic ranges. When I first started looking for ranges, I had one requirement. I wanted to be able to do wok cooking in addition to conventional cooking. So much so that I even contemplated installing a wok burner right next to a conventional range or cooktop. One by one, I started ruling out Wolf, Viking, Thermadore. Until I zeroed in on the 48" Capital Precision with four sealed burners and a hefty wok burner that can be used as a stock pot burner. Plus it came with a rotisserie! I thought it was perfect until I found the BS cult here. What? I can wok cook AND grill indoors? But I had to lose the rotisserie. Let's just say I happily drank the Kool-Aid. But then my kitchen plans stalled due to unforeseen circumstances. A year later, I started revisiting my kitchen reno. To my surprise, there was a new cult in town. And this time is was another product from Capital, the Culinarian, but it was still in pre-release. It was everything the BS could do and I get the rotisserie back! Then I had to stall my project again for another six months to find a new contractor. By the time I restarted my project, the CC was already in production. Without hesitation, I plunked down the cash and now it's in my garage waiting to be installed. In the end, I would have been thrilled with either a BS or a CC. I wouldn't rate one as better over the other. Features and aesthetics are all relative. The Culinarian was the best choice for me. And that's what's most important. I think they're both in a class of their own. They both represent great value in a cooking appliance, especially for a cooking enthusiast like me.

Fori, I don't lift my wok to go anywhere when I'm stir-frying. Instead, I use my long handled wok scooper to dish each layer out of the wok, which rests on a platter while I cook the next. Sometimes I lift the platter to the edge of the wok while I scoop the contents into that, if the pieces are eluding me. It all goes into the wok for a final warm-up at the end, but not for very long. As I often par-boil some of my vegetables like broccoli, I use the wet paper towel they dry on to clean the wok between each layer of food I cook. I agree that you can't get a cast iron wok too hot to cook in, although you can cook your ingredients too long so they overcook. Cooking the dish in layers keeps the wok from cooling down, and everything sears well. I personally wouldn't cook in a porcelain enameled wok if I had to worry about the coating, since hotter is better in this case. I still have the mentality that you wrap the pan in flame so it stays hot. I agree with you completely!

Thanks everyone for your responses. Let me clarify, this is a really large L-shaped kitchen for NYC, The main space is 9'x17' with two door ways and a window. 3 usable walls with the following usable measurements (not symetrical due to pillars), 1x 144", 1x84 and 1x90", the last wall is the window and will just have a breakfast bar. There is also a 6'x6' butler pantry tacked on that will be a family computer area that finishes the L-shape. My proposed layout is that one of the long walls has a centered sink and the dishwasher and a long run of uppers and lowers with a break over the sink for a valance. Its the main wall you see when you walk in so I like that its clean and open. The apposing wall (90")is where we thought to put the large range in with 18" landing spots to either side and the final wall (90") will hold our 48" fridge, a 15 inch slide out pantry on one side and a 27" lower cabinet with a built in Micro above. Was thinking today about putting in a double 27" wall oven with a micro stacked above next to the fridge. How bad would that look? It would make that basically an all appliance wall and there would be no landing spot next to the fridge (though there would be a counter behind you). If you made it this far, thank you, and what do you think??

If I might offer a downside to using a ring between a round bottom wok and a gas burner... If used often enough with high heat, the stovetop area within the ring begins to degrade, stain and in some cases warp somewhat since there is nowhere for excess heat to go except to be absorbed back into the stovetop surface. I have several woks of different materials and sizes and when using inside, I prefer my nonstick anodized aluminum flat bottom wok which will sit squarely above (gas) or directly on top of an electric burner. (Seems like there should be a comma or two in there but don't know where they'd go!) I also have a couple of steel woks, one perforated and one large round bottom with no holes that I use on my outside grill. If I was in the market for a wok, my first choice would be flat bottomed as you can use it on just about any surface except the blowtorch style stovetops you find in an oriental style kitchen or restaurant. Wok material is best left to your own situation but would note here that personally, I wouldn't spend a load of money on a pan that is particular to a cooking style that you may or may not be attracted to after a few meals. Woks can be had for dirt cheap to extremely expensive so even though a carbon steel wok may be the least expensive and have a tiny bit more maintenance, its probably the best starter pot unless you're one that likes to show off your cookware. Although I've seen cast iron woks, they seem very heavy (weight wise) compared to other materials. As noted above though, cooking items in a wok can also be accomplished just as easily in almost any cooking pan of suitable style, height and weight. It might be advisable to try the method first, adapt to the different cooking style it presents, and then add another pan to your collection only after you see if it meets your expectations. Some of us may have limited storage area for cooking pots and pans and from experience, I know that in general, a wok of any style is not usually an everyday cooking accessory unless you really want or need it to be.