I have done a fair bit (somewhere between lots and nuts) of looking at 30" ranges of late. I've settled on the BlueStar, which doesn�t quite fit your model � standard layout has 2x22k burners, 1x15k burner, and 1 x simmer burner. You can re-arrange these for a very small up-charge; and I reckon they�ll build you a range with a different mix of burners as well. But my understanding is that the 22k burners, even on low, are not great for really low output simmering. Hence, if you really want all four burners to "go to 11," as it were (22k btu), this might not be your first choice. If it's a deal-breaker, then it is. I ruled out Viking early. First, I'm upgrading from a GE Profile that's a dozen years old or so. Moving to 4 sealed burners with a max output of 15k is not what I want � I can get more power from the new GE ranges. Second, I have concerns about reliability. I know a couple of folks personally (not just virtually) who have had problems with Viking, and CR reports a relatively high failure rate for the brand (I know that CR gets a lot of flack on this board for a variety of reasons, and I regard them as a mixed bag � OTOH, I don't think for an instant that they cook their numbers and when they report double the failure rate based on a decent sized survey sample, or "n," that's a concern for me). Wolf offers the same output, better reliability numbers from CR, and better consumer satisfaction numbers from JD Power. Thermador was a fall-back choice for me and my preference among the sealed burner options � I liked the size, shape, and elevation of the star burners, which go to about 18k btu (plenty for most applications). Plus I've cooked on one and have some friends nearby who've had good luck with theirs � tiny little samples, arbitrarily chosen, but the personal reports and hands-on exposure count for me. The CC range mentioned above may most closely fit your criteria. It's likely well worth a serious look if you can check one out in person. My own decision to focus on BlueStar has nothing to do with any particular defects with the Capital. An up-close examination of the ergonomics matters to me. I really like the way BlueStar uses the limited space of the 30" top, for one thing � a very key thing, for me personally � and the operation of the new racks in the oven seems very solid and smooth. For another, I tend to prefer models that have been out in the market � and subject to minor fixes and tweaks � for a few years. For another, I've got a colleague who has been using the 36" version of the range for 4 years or so, as well as a friend of a good friend, who grew up in the restaurant business and has several years' experience with the 30" BS (and a willingness to converse and provide very, very detailed reports). Tiny, arbitrary samples, but when systematic evidence is terrible or entirely absent, I give a fair bit of weight to face-to-face conversation with folks I know. Of course these are all reasons for me that might not apply to your search at all. And as I said at the top, the BS range in standard configuration just does not meet your criterion of having all four burners go from super low to super high. It's not an issue for me, but I understand the drive to optimize flexibility on a relatively small top, with only 4 burners (personally, I�m going to augment the range with a small, portable induction burner that can be pulled out as needed to, e.g., keep stock on simmer off to the side, or keep a back-up pot of water near boiling, but out of the way when I need that, and put away when I don�t). But this is going to be your range, and there�s no point in going to the trouble, and spending the money, if you are not going to get what you want.

I'm not at all sure that you can actually stack those two items. Mostly, you can put a wall oven under a cooktop if they're the same size and the same maker AND labelled such that they can be used together. The bits and pieces have to line up and kind of interlock to work right. You might be able to lower the oven (though it would be very low compared to a range anyway) and raise the counter, to make other configurations work. Check with the manufacturers to be sure.

I would sure find out who is making the Caldera now, and what the spare part supplies are, and who can service it. There are a bunch of those gas cooktops for sale and like you said , at a very low price. If you have to wait 4 days for a reply when you are buying one (and they are getting your money)---what do you think will happen should it need warranty service---40 days for a reply??? Even though I had a warranty, it was useless, was EXTREMELY DIFFICULT to get a call returned (Old Caldera Corp), and when I finally did reach them they sent me a control board (I had to pay for it) and also install it. That of course did not fix the problem as I'm pretty sure the problem was in the touch pad. Sure hope your luck is better than mine, but unless you get answers to "Who is making it now" are there spare parts, and who can install them, I think your shopping trip is gonna be "An Exercise in Futility"!!! Gary

It sounds like a Verona would be perfect for you. The oven size is not as small as you may think- interior DIMS on the dual fuel model are W25"x D15.5" x H13". The RED, or BURGUNDY- as Verona calls it- is gorgeous. It is a professional quality Italian-made range at a fantastic price point. The Convection fan is great for even baking and heating. Service is provided through a nation-wide network of qualified European appliance experts and all parts are housed in the NY warehouse. Best of luck with your decision.