Ours is still holding up fine after the changes in the linked post. There's one burner where I need to tweak the ignitor position (takes too long to catch b/c the spark is off center). With the Garland, there could be a few different places that could be the problem. Off the top of my head, in addition to the ignitors and the module, I guess there's a chance that one of the switches on the burner valve is broken. You ought to be able to check continuity there and see if they're working. Other than that, module, ignitors, and wiring are all possible points of failure that should be readily fixable. BS for a while also wanted the range on a dedicated circuit. The idea was that noise, particularly from fluorescent ballasts (not sure if electronic or magnetic matters) could cause phantom firing of the spark module. FWIW, my parents have an early 90's 30" Viking that's still going, with various repairs over the years (an oven element was the latest IIRC). So, there's no reason to toss the Garland unless something catastrophic has happened. The right person with a wiring diagram and parts ought to be able to get it running again.

My wife and I have been reading and visiting dealers for both the CC and BS for some time. We finally decided we wanted a 48" rangetop with 24" grill. Here's what key things we found (of course our opinion): 1. Appearance: CC has a really nice high-end residential finish BS has more of a commercial heavy appearance 2. Burners: CC: has open burners and all are the same size and big (23k) BS: has open burners with 3 different sizes standard (2-22k, 1-15k, and 1 simmer). BS also allows for custom burner sizes and locations (at a cost) 3. Grates: CC: one piece cast iron per burner (wok will need a wok ring) BS: 2 piece cast iron per burner (no wok ring needed - remove the inner grate) 4. Burner Cleaning: (both have drawers at the bottom of rangetop to collect spills) CC: also has stainless shields under grates to prevent spills from dropping down into rangetop (if spills drop past shields - all 4 grates may need to be removed to clean) BS: remove a single grate to access spills that drop into the rangetop 5. Grill: CC: 30k with ceramic rods over burners cased in stainless and has cast iron grates BS: 30k with stainless shields over burners and cast iron grates 6. Costs: Similar 7. Service & Support Neither has an authorized dealer close by where we need it installed. (However our local BS dealer put in writing they would support it even if they needed to drive the long distance) 8. History (this may not be exact but how it appears based on all the research) CC: some people have issues with simmer (adjustments may fix this) - others have stated they need a smaller burner BS: Garland is a long time commercial range and they sold the residential part which is now BlueStar. A few years back, BS seemed to have some quality and support issues, especially with the ovens. It seems these issues may have been corrected. 9. Reliability Overall both seem to be good. So what did we do and why: We purchased the BS 48". The key determining factors for us were the burner sizes, grill design, and support. We really liked having different size burners since we have a variety of items we cook, especially the small burner for lots of delicate simmers. The CC burners may be fine for simmer but with this amount of money, it was just too much of a gamble for us - especially since BS had a variety of burner sizes. Also, when I look into our outdoor Weber grill, which really does a good job, it has shields over the burners similar to BS instead of ceramic rods. Maybe others have rods or the rods may even be better - I don't really know but liked the similarity of the BS to the Weber. Conclusion: Both CC or BS would probably been fine for us. The CC looked better but we liked BS having variable size burners, a grill setup similar to our outdoor Weber grill, and the support our local BS dealer offered. We ordered the BS a couple weeks ago and 11 days later it arrived. Hope to have it operational in about a month. Maybe I'll post details and pics later.

Kay- I purchased my CC from Treavor in Boston (I am in NY). Frankly having him there to take care of service makes it worth every penny compared to dealing with a local appliance store (it might also be beneficial for you tax wise). Between the BS and the CC I think you would be fine with either one. I find the CC burners to be incredibly useful. They go from burning hell hot to low enough to sit a paper plate on top of them. I cannot see any advantage to having different sized burners with this much control. When comparing the two I think looks are a major deciding factor (for me the BS looked too commercial, I like the clean lines on the CC).

Viking: Don't know if it's been changed. Was not hot enough for a good sear and was uneven. But, have never been a Viking fan. Wolf: An IR beast and very hot. Great for searing and flavor. Often used it for sear and then a fast oven finish. Did not use sous vide back then but would be good for finishing. Needs to be disassembled to be cleaned (the surrounding frame pops out, clean it in sink with BFK and SS scrubbie). A task but not a chore. Never stopped me from using it. Spouse claims still was the best tasting grill we've had and that's a long list. Some posters insist on posting that the temp can't be modified which is false (and misleading--clearly they've never used one). Mine came with a SS "blankoff plate that covers about 70% of the IR honeycomb radiator to reduce the radiant heat--will still grill very well with it on which gives an idea of how hot it is. We got a second one, cut it into 2 different sized pieces and had a modified two temp grill (albeit for relatively small size portions). For most cooking we just ran it without the plates which we referred to as "torch." Fish and meats that would have a 125F or so pull temp and rested are the sweet spot. For what we cook the grill was my favorite part of the whole range. One the caveat: once the grill is on it has to cool before you can switch the plate. Capital: Don't use the grill that much as our climate promotes outside grilling and sous vide and some related approaches have reduced grilling use. The Capital is the most flexible of all I've used: heat is adjustable, grates flip with a grease draining, small width grate for steaks and the like and on the other side a wider grate size to better support thin cuts like fish filets (I've never used it). Not as hot as the Wolf, but seems to have both some convection and IR heat that does a serviceable job on burgers, chicken and steaks. I can get a decent crust on a medium-rare rib eye if that helps. It's close to an outside gas grill in the house imo. For entertaining, is great for grilling apps while people are milling around. Inside grilling, hood with warming lights and someone prepping food helps congregate the guests and does have a certain wow factor, truth be told. Cleaning usually involves putting a disposable aluminum cooking pan upside down over the grate and running it on hi for about 10 minutes to burn it off (an old Wolf grill trick), let cool and a quick soak and a wire brushing in the sink. 10 minutes max. Would be interested in hearing about the BS grill in the event you get to play with one.