Have you had it checked out? If not, you should put your energy into getting it checked, finding out what the problem is and getting it resolved. It could well be an installation problem. If you've had multiple parties with this annoying you, it either isn't that big a deal or you like to complain more than you care to cook. I have Wolf appliances and have found their service to be second to none, but they can't help you if you don't call. I don't have one of their vents, but others here do and have been very happy with them. Since you are having multiple problems, I'm wondering about your installation -- but you'll never know or be any happier if you don't get it checked.
It sounds like you could have a problem with the gas pressure in your lines, the size of the supply line or your regulator.

I have

Just regarding your Wolf hood - do you know what size is your exhaust duct to the hood? If it is not at least 8" diameter, you will have a very noisy hood no matter what brand you have. Other factors that add to hood noise are a lot of bends in the duct before it exits the house, and a long run before the duct exits the house.

Regarding your range, it is so frustrating to spend that much money on something that doesn't work. However, there have been a few posts on this forum over the years that Wolf will replace the entire range if there are repeated problems. It is hard to tell from your post whether you've had Wolf service look at your range, but judging by the symptoms you are reporting, I agree with Lascatx that it sounds like there is a problem with your gas supply - perhaps the line is not the right size.

I have heard several complaints about Wolf which puts me off on buying one when we build. I want something that is functional as well as looks good. I have seen several videos on youtube about the very problem you are talking about. I enjoy this board for valuable opinions both positive and negative because I don't want to make a mistake of paying 10000 plus dollars on something that will not cook.

On another note, I don't understand how a person can attack another person for having an opinion about a product that they bought. Just because you don't have any problems with yours does not mean that someone else will not. You just got lucky. If you notice, the initial post did say something on the lines of replacing certain parts.

TiffanyLA - I don't believe anyone attacked the original poster - they simply asked questions about his post. To be honest, I had the same questions as well when I read the post. All products have problems so I don't necessarily doubt the issues in the post, but I've been on this board for a while and one things I've seen is that Wolf is known for outstanding customer service including buying a range back with minimal hassle. I can tell you that I wouldn't put up with a range in that condition and am surprised that the original poster hasn't been more forceful to get his issues resolved.

I've had issues and I've also had experience with dealing with them and with Wolf -- as well as Dacor, Sharp, Whirlpool, Thermador and others. Wolf is second to none.

And I didn't make any personal attacks -- I made suggestionos for solutions which is what you would think a person who has spent that kind of money on appliances (if they in fact did) would really want. No where does the OP say they have had a service call or even contacted Wolf. I doubt they have, because Wolf is very service oriented. These large burners require more gas than some folks may be plumbed for, and in record cold, they could have low pressure caused by excessive demand. The installer may have botched something -- in both the gas line and the vent installation. As pointed out above, smaller ducts will cause a lot of restriction and much greater air noise -- the greatest factor in the sound a vent makes. The motors themselves are not usually that loud -- at least not in better ones. And I don't see the words service or replace anywhere in the OP -- the word new, yes, and you may have taken that to be replaced, but in the context of slamming the design and craftsmanship, I took it to mean design.

And did you notice this person just joined the forum today?

People get irritated because this is not the appropriate forum for a rant. Wolf makes goods products and they have thousands of happy customers.

A better post would have been something along the lines of, "In 20XX I bought ___ and I am having problems with it: x, y, and z. Three different servicemen have looked at it and the problems persist. Can anyone offer any further steps I can take to resolve these issues?"

Also, yippee: You have $10K to spend on a stove. We know how much these things cost. All kitchen appliances are pricey in relation to the consumers' income. Some sensitivity should be employed, and omit your complaint about the purchase price.

I didn't see anything in the initial post about the unit being serviced by Wolf so a strong recommendation to have it serviced is not an "attack," it's common sense.

Both the oven and the rangetop issues sound like gas supply problems. This should have been checked during the installation. As was mentioned, the vent sounds more like a duct problem (unless whoever wired the blower to the hood connected the wires improperly).

Agree with the strange timing of joining just today, and then posting a complaint about the range and the vent.

The OP doesn't ask for help in diagnosing the problem or getting it resolved. Usually we read messages on this forum where owners ask whether others have had their difficulties, ask for ideas as to what might be the cause, and ask for fixes. This message departs from that trend, and when one notices the OP joined just today to post, it does seem rather strange....

Dear EngineerNJ,

I'm sorry to hear that you have had those issues with your Wolf R364G range and hood. That is not the experience we expect for our customers.

Given your symptoms, it would be best if you contacted one of our Factory Certified Service companies. Our Factory Certified Service companies can correctly diagnose the unit and make any necessary repairs. They can also determine if the issues are related to installation (i.e. gas supply or duct restrictions). You will find those nearest you by following the link to our Locator below. Enter your zip/postal code, select 'Service, Repair and Parts' for a list of companies in your area.

http://www.subzero.com/locator/locator.aspx

If you have any further questions or concerns regarding this or any other issue, please contact us directly. You can contact us via phone Mon-Fri. 8:00-5:00 CST at 800-222-7820. We can be reached via email at CustomerService@SubZero.com.

Thanks!

Customer Care Team
Sub-Zero/Wolf Appliances

Here is a link that might be useful: Sub-Zero/Wolf Service-Parts-Dealer Locator

That was fast!

"The oven won't light at all unless you sharply kick the lower panel several times"
Regardless of what my new stove does or doesn't do I have a hard time believing someone would kick there $10K$ new stove...

I love my new WOLF and yes I eat out a lot... wait a minute??? ; - )

Hello all,

Not trying to be hating on Wolf, I realize many of you love yours. But these are just the facts. If you'd rather ignore them, don't read on, go back and polish your stainless steel. To answer some questions, the gas has been checked by the utility company (PSEG, in my case). The main gas line in the house is 1-1/4 inch black iron, with a dedicated 3/4-inch takeoff for the range. There is about 8 feet of 3/4 line, not a long run. On the hood, the ducting is 10-inch hard duct. Noise level on 'LO' is 73.4 dB taken with a laboratory grade integrating sound level meter (Larson-Davis Model 800B) placed on the front edge of the range. Yes, it annoys me to see my wife kicking the oven. No, we didn't spend $10K back six years ago, but it was 7 or 8 with the hood. So all I am saying to you potential buyers is: don't be like me. Don't just buy it because you like the appearance. Do some homework, there must be better products out there. I don't have any recommendations, just saying look around a little and find something that will actually make you happy. I hope I am doing someone a favor.

So you had Wolf out or not?
My Broan fan is loud too but it is moving a lot of air.

There are 2 facts here:
1. Always test drive your equipment before purchase, as they may or may not suit your needs
2. For prolonged issues, you must have the company send out the proper repair person. Then, you must make sure you ask the right questions, eg: Is the fan supposed to be that loud? What makes that clicking noise? Is there a loose wire in the oven light? And so forth.

"Do some homework..."

Homework is why many (most?) of us read this forum. Far be it for me to call you a hater, but you're not helping anyone do their homework if you don't answer the repeated and obvious question of what your experiences were with customer service, or even react to SZ/W's personalized offer to help.

And no matter what company or what price, there are endless "horror" stories....

Hey, if ya'd been hittin' an' kickin' me for 7-8 years, I wouldn't be working so nicely either.

Hmmm...

Sure smells like rat in here....

As a potential Wolf buyer who lives near NJ and holds the opinions of engineers in high esteem, I have several questions for the OP.

In the six years you've owned the range when did the problems start?

It seems you had repair people (were they Wolf specialists, if there is such a thing) in if the igniters were replaced, but what was their diagnosis, prognosis and cost of repair? What explanation did they give for the burners not staying fully lit on low simmer?

As an engineer, what did kicking the lower panel do to make the oven run? In other words, what part(s) were jarred into place and in need of repair?

Have you recently had a Wolf repair person in and if not, how come?

I wouldn't bet money the poster will be back. Would you? with such a "Welcoming Committee"?
Like the rest I would like to know if Wolf has serviced it.

Getting to be an "Interesting World" here.
It's ok to post problems about a failed Amana Fridge
but WHOOOOAAAAAAA "BEWARE OF THE WOLF"

See the link below to see "What the heck, I'm talking about"

Gary

Here is a link that might be useful: Equal Treatment

I wouldn't bet money that the original poster will be back either because I think he may be a troll. I don't feel he was attacked - I think he was asked reasonable questions that he refuses to answer. He was also offered assistance by Wolf/Subzero that he has not responded to. I don't own a Wolf and have no dawg in this fight, but my impression from being on this forum over the years is that Wolf offers exceptional customer service so while I realize that every brands has problem units, I have serious questions about the original post.

Weissman, Let say you find a brand new Web-site.It looks interesting, so you make your 1st post on it.
You get "This" as your first response to your post!

"If you've had multiple parties with this annoying you, it either isn't that big a deal or you like to complain more than you care to cook."

Tiffany certainly caught that as an attack and mentioned it, but you kinda "Blew that Off" as the poster did offer suggestions as to what the problem might be.

Remember, This is the first Greeting, that poster got from us, Had that been You on that new Web-site I first mentioned, would you feel "All Warm & Fuzzy" about posting there again?

Course after that, there was somewhat of a "Feeding Frenzie" going on (True, help was being offered, but at what Price?).

At least me, If I got a greating like that on my first post on a new site, I would have left Straightaway, but not, of course,! before Telling "That Poster" to "Stuff It"!!

I'm talking about the poster's First Experience with GW
at that point, none of us knew, (For Sure), that He was a "Troll" and of course now we will never know "For sure",
He would really hafta be a "Glutton for Punishment" to post further---You know with the rats in here and all That!

Life is short, specially at my age, So, I think, most posters with "Such a Greeting", would go elsewhere.
Can't we do better than this?

Gary

Well, you got me. It's my fault. I'm a troll. The air in my house doesn't support combustion, and the gas from PSEG is no good. I will not have Wolf back again, I've given them enough money. What pushed me over the edge is that they have pulled parts sales from 3rd party suppliers, so yes I posted a bad experience. I suppose that the Wolf repair technician would take one look at the cheap bi-metal gas valve and exclaim 'my goodness, how did this get in there? This model was equipped with a modulating gas control, this must have fallen in by accident at the factory'.

What I'm trying to point out to you all is that this is a toy wrapped in fancy gleaming stainless steel. It is not a professional tool. It's fake, and a junky one at that. If you care to stand in front of it with your fake blond hair and fake boobs it will make a lovely scene of domestic bliss.

If you love your Wolf, God bless you. I hate mine. It began acting up when it was almost new. I'll probably put it on eBay and someone will pay 3 grand for it. And they'll be happy, because it looks great and it's a great place to stack take out. In the scheme of things, it's just a broken stove. My family is happy and healthy and that's what is important. I threw this out for anyone who cared to listen, but you all seem to have your minds made up.

Now, this is what I'm interested in!

"What pushed me over the edge is that they have pulled parts sales from 3rd party suppliers, so yes I posted a bad experience. I suppose that the Wolf repair technician would take one look at the cheap bi-metal gas valve and exclaim 'my goodness, how did this get in there? This model was equipped with a modulating gas control, this must have fallen in by accident at the factory'.

What I'm trying to point out to you all is that this is a toy wrapped in fancy gleaming stainless steel. It is not a professional tool. It's fake, and a junky one at that."

If I'm going to buy an expensive appliance it needs to be well designed and engineered and made with the best components available.

Does the OP or anyone else know which manufacturers do all that? Are the actual Wolf restaurant ranges better made?

IMO the OP has a legitimate objective complaint which I want to avoid.

Hey, Gary, I respectfully disagree. The OP didn't ever respond to repeated questions about what he did to fix the (supposed) problems. He never asked for help. Wolf responded within 5 hours of his first post but he never even mentions trying to take advantage of that when he made his second post. All he wanted to do--in both posts--was to trash Wolf and to lead people away from considering it.

He does write: "these are just the facts. If you'd rather ignore them, don't read on, go back and polish your stainless steel." He then states the size of the gas lines, vent duct, and noise level. More relevant would have been gas pressure data, the type, size and condition of the gas regulator, the path and length of the vent duct, the type and size of the blower, etc. He does NOT answer anything concerning installation or servicing. If there really were problems with the range and the hood (blower?), I for one would really like to know what steps he took to get them fixed and why they repeatedly failed. Were these problems there from the very start or did they creep in over time?

This forum provides great information. Rants like his do nothing more than irritate.

George

A few things come to mind.
I know I wouldn't have put up with it for 6 years. Kicking it to light it seems dangerous. It's too late now but you should have asked for a new range/or your money back if they couldn't repair it. That would have to be within the first year.
Knowing as much as you do about the construction of the range and its deficiencies, why did you buy it? The deficiencies seem to be visible to your eye.

"What I'm trying to point out to you all is that this is a toy wrapped in fancy gleaming stainless steel. It is not a professional tool. It's fake, and a junky one at that. If you care to stand in front of it with your fake blond hair and fake boobs it will make a lovely scene of domestic bliss. "

Yikes! I do think you need to cut your losses and get rid of it. This is not good for your health. Trust me.

Realize that people tend to defend a company based on how they have been treated.
I had a bad experience with expensive appliances, not Wolf, but there were some who posted on this forum who had good experiences so they were loyal to the company. Each person's experience is just that -their experience. People can read it and take away what they will but when many jump to the defense of a company, they must have been treated well.

craig00:

the wolf gourmet... a completely different entity than wolf commercial and is better built in terms of thermal output and flame pattern.

Wolf in everyone's home is just there because of the name and wolf gourmet's restaurant legacy. It's like people assume if you have wolf that somehow you can cook better.

As i understand wolf/subzero is also a seperate company than wolf gourmet. I am not sure if its still the same or if wolf gourmet is part of another company now or not.

Craig, what will help you the most,is to find a service organization that You really trust. Then ask them about the repair frequencies of the brands you are interested in, and do they repair the ones you are interested in?

Short of that, being on this forum for a long time and Watching the "Stars" come and go, and assuming you must have gas, I would go with the Capital Cullinarian.

We have watched it's competition, start out strong, run into some problems, (Particularly Service) and then make a "Comeback"----hopefully that lasts, but viewing all the latest threads, comments etc etc, right now Capital would be the choice----Especially with Trevor as the "Helmsman"
Let hope He don't jump ship.

Of course if you want the sealed burners then disreggard the above.

Good luck on your decision!!!

Gary

" * Posted by jmith (My Page) on
Wed, Feb 23, 11 at 14:38

craig00:

the wolf gourmet... a completely different entity than wolf commercial and is better built in terms of thermal output and flame pattern.

Wolf in everyone's home is just there because of the name and wolf gourmet's restaurant legacy. It's like people assume if you have wolf that somehow you can cook better.

As i understand wolf/subzero is also a seperate company than wolf gourmet. I am not sure if its still the same or if wolf gourmet is part of another company now or not. "

Wolf Gourmet was bought by Sub-Zero and the name changed to Wolf in 2001.

There are many reasons that one might choose a Wolf, Bluestar, Capitol, Lcanche or Hotpoint. While I realize that some might do so for looks, many would choose any of the above for their specific cooking/baking abilities. I know very few people that would make the assumption that someone can cook because they have a La Cornue Grand Palais in their home. By that logic you would have to assume someone can't cook because they have a second hand Holiday 20-Inch Freestanding Gas Range. At one time I prepared a Thanksgiving dinner for 20 on a range like that one.

wekick:

agreed.

I once cooked a thanksgiving meal on an apt sized jennair from 70s ... it was not that bad.

I will say that when shopping for our range, I had my heart set on a Wolf because it looked really nice. That said, I have many friends in town who have a love/hate relationship with theirs and have been frustrated with various malfunctions that required service. None of these people, btw, are as "heavy users" as me so I wanted to try one out for myself. I also read great things about Capital's new Culinarian Series ranges and wanted to compare.

I went to an appliance vendor that carried several of the Pro-range brands and had a working kitchen where you could actually cook on each of them and compare performance. This was also illuminating in that you could see some of the issues that crept up with some of them after being in use for a while.

I went in wanting a Wolf, and left with Wolf near the bottom of my list. Why? The burners did not heat quickly or evenly. Took forever to boil water. Clear hot spots in flame pattern. The door made this awful scraping/creaking sound when you opened it and felt like the hinge was poorly constructed. Also after baking the surface of the range and door was very hot. The whole thing just seemed sort of cheaply made for the price point it is competing in and for the reputation it somehow carries.

What I found was that the Capital Culinarian delivers in all the areas I would have expected the Wolf to shine. I don't find the Culinarian quite as aesthetically "beautiful," (nor is it unattractive by any means) but the fit and finish (obvious quality) was far above the Wolf. The burners, however, are what sold me. Wow! 23K BTUs on each, great for Wok cooking/deep frying. Boils water very quickly, and they reduce to such a small simmer flame that you can leave a piece of printer paper on there for 20 minutes without anything but a nice, even, brown heat pattern. Nice, large oven with substantial, built-in rotisserie! Very nice.

I'm sincerely sorry your Wolf purchase didn't work out. That's an expensive mistake that I feel fortunate to have avoided. I suggest going and trying out the Capital Culinarian for yourself. I personally think it's the most impressive range out there for the serious home chef.

I'm happy to see Wolf/SubZero posting on the board because I hope they are paying attention!!! I wanted a Wolf, but they were simply outperformed and outclassed. Hope they take it as a challenge to do better!

Wow BrightFutureFoods, That is amazing. I have a Wolf and one of the things I love is how cool the door stays. I have a two year old around quite a bit and it barely gets warm, even being on all afternoon. I use my range a lot and cook usually 2 times a month for 30 people. Actually for wok cooking you may want to buy a dedicated wok burner because 23,000 BTUs is a only small percentage of increase. A true WOK burner is 125,000-250,000 BTUs. If you had a Wolf, you would find that he simmer is low enough to place a sheet of paper on too. If I were buying now I might consider a Culinarian cooktop but would go with an electric oven of some type because I really love the additional modes available and being able to manipulate the direction of the heat. These modes are available on the Wolf DF. If you are a baker, you would want to consider that. Just goes to show there is no one best/perfect range. You have to consider how you cook/bake. I originally wanted a Bluestar, (and there was no Culinarian) a few years ago but I ended up with a Wolf. At first I thought I might be "settling", but I love it and it does everything I want it to do. It will be interesting to see what type of track record the Culinarian develops. I have had no trouble with the door and mine is 36 inches wide. Actually I prefer the straight racks rather than roll out because I am constantly changing them around. I have roll out on my wall oven but luckily they also included a straight rack.
Another thing I would look at before I bought would be an induction range. People seem to love those.

I've got news for you: all "pro look" ranges are fake by this standard no matter if they come out of the Wolf, BlueStar, Capital, Viking or GE factory !

Most home cooks won't put up with the lack of creature comforts on a truly commercial or "pro" range. No clock, no timer, no temp display, no low simmer setting, no window in the oven, no light , ect.

There are also some industry engineers that question Capital's 23k btu claim. Some are debating the accuracy of this as they feel that the simple physics on this planet won't throughput 23k with that size burner and configuration.

I'm not looking to start a debate about it, (the btu's) but people should be aware that the specs on a sheet of paper are not always the best way to compare things.

wekick,

Thanks for your post. I'm sincerely glad you haven't had the issues I noted with the Wolf range. How long have you owned your Wolf? Wondering if it's only an issue with the recent Wolfs (Wolves?).

Look at this link to a video of a paper test. Is this inaccurate?: http://www.youtube.com/watch?v=FGyugwvncFA&feature=related
Interested to know if you found different results. Most shocking to me is the heat pattern.

As for Wok cooking, I have a fairly powerful outdoor Wok burner 137K BTU but can't really accomplish that in my kitchen (probably unsafe and illegal). I live in northern Vermont and "wokking" outside isn't pleasant in the sub-zero weather we often get here. Also don't want a separate wok-only venting system and don't want to void my fire-insurance policy. Many of the dedicated built-in wok burners i've seen suitable for the home are actually rated around or even lower than 23K BTU and the better ones aren't much more than 30K BTU. Wolf's dedicated wok burner, for example, is only around 22K btu. I found the 23K Culinarian burners to do a fairly admirable job. In my experience, it's not just the BTUs that matter for successful wok cooking, but heat/flame pattern is equally important. I found the Culinarian burner flame pattern to be extremely Wok-friendly.

There's an ongoing debate as to whether gas or electric is better for pastry baking (IMHO it depends what you're baking) but there's not much debate that gas is generally preferred for cooking/roasting meats/veggies and even bread which is more my bag. Depends upon preference, as you noted.

Also I didn't mind the lack of rolling racks on the Wolf, but the Wolf range I tried didn't accommodate full-sized commercial sheet pans. Oven seemed a bit cramped.

I also considered the Bluestar and still very much like the cast iron tops on them. The service record, however, concerns me. There also apparently remains major problems with door hinges, failing igniters, etc.

I've considered an "additional" induction burner for my new kitchen, but would never replace open-flame cooking with induction. It is incredibly efficient but somehow lacks soul. Call me old fashioned or romantic or whatever, but I derive great joy from cooking and have never found cooking over electric, ceramic, or even induction to be as dynamic or satisfying. I won't even consider a sealed burner. This may be why i'm smitten with the Culinarian. It has the feel of a true commercial, open burner range, and nearly the power of one.

I hope you don't take my post as in any way diminishing your choice. As you say, it's all personal preference and, having not yet placed my order for our 48" inch Culinarian, I'm open to being convinced to go another route if my experiences were anomalies that can be demonstrated.

Continued satisfaction and happy cooking!

I just tested my Bluestar V1-- three sheets of paper on the 22K, 15K and simmer burner. I got sick of watching it after 5 minutes so maybe not "the same" but there was no appreciable change in the paper. 22k had some good dark brown spots, didn't ignite. 15K had some brown spots. The simmer burner had minimal yellowing.

But I don't find myself cooking paper very often so I'm not sure what it shows aside from the low range of an adjustable gas valve.

Ignitors and oven doors addressed in model revision V1. In another thread someone posted that CC just had to revise their ignitors due to false flameout detection (maybe because the valve is adjusted for cooking paper and not food?! Sorry, sorry! cheap shot, there! )

Just data points! Enjoy whatever you pick, that's the main thing.

-Stooxie

"A true WOK burner is 125,000-250,000 BTUs."

Wow, I'd like to see a 250,000 BTU burner in action! A "true" 250,000 BTU burner would be able to bring a gallon of water to a boil in less than 18 seconds! It would be gulping some 3 gallons of propane per hour!

BTUs are no mystery--the only mystery is why there is no enforcement of advertisement claims. One BTU is defined as the heat necessary to raise the temperature of one pound--pint--of water one degree (F) in one hour. The standard is to measure at 60 degrees.

To get an idea of how many BTUs your burner puts out, see how many minutes it takes to raise 5 quarts of water 100 degrees (from 60 to 160) and divide that into 60,000. If it takes 4 minutes, your burner is putting out 15,000 BTUs. (Note that the pan you use will affect the outcome since the BTU definition assumes there is no pan--the heat is applied directly to the water. Obviously, a heavy cast iron pot will take longer to heat up than a thin copper or aluminum one.)

Note to the sticklers: BTU efficiency decreases as temperature increases. So a more accurate measurement would be to raise the temperature say from 60 to 70 degrees. But as the time required decreases, the overall effect of heating the pot increases.

Great post, geo. Thanks for illuminating the BTU mystery. I definitely took a less scientific approach, but used the same pan to boil the same amount of water on the Wolf, Dacor, Bluestar and CC, and the CC was the quickest. Frankly, a couple minutes one way or the other doesn't bother me but I note the boil rate only in response to the suggestion that Capital's professed BTU ratings were allegedly inflated.

Stooxie,

I too lack a palate for cooked paper! lol For me, it was more of an indication of "hot spots" one might experience in a sensitive simmer application. I thought the BS performed admirably in this regard. This is the first I've heard from a V1 owner that the door and igniter issues have been officially cured. Thanks for that information. If I could be assured that the quality and service response issues have been resolved, I could see myself going with a BS if the price were right. Nice range.

Your information is correct with regard to Capital's revision of the ignitors. Many owners of the first generation Culinarians were experiencing constant "clicking" of the ignitors at a simmer. I was, frankly, impressed at how quickly Capital reacted to customer complaints and revised the design. All Culinarian ranges now include the revised ignitor.

BrightFutureFoods
The paper test is about showmanship and has nothing to do with cooking. The typical thing to show low temp is melting chocolate chips on a paper plate. It is interesting that some manufacturers list the simmer in temperature while others use BTU/hr. BTUs at least gives a measurable output although the temp on the bottom of your pan and more importantly the temp of your food is greatly influenced by the size and alloy of the pan, along with platforms, ambient air currents and countless other variables. To just give a temp ? How did they arrive at that number? One of the biggest variables is the shape of the burner and how far is it from the bottom of the pan.
I cut out 5.5 inch circle of paper and put them on top of my burners. Very surprising results. I have the Wolf DF, a different animal from the Wolf AG. The ultra low smaller burner with 350 BTU had a faint buff discoloration about the size of a fingernail where the paper touched one of the platforms. The 950 BTU burner, which is a little bigger around had no discoloration at all. This was after 10 minutes. Of course there is no way to even assure that the paper is even touching the platform hence the uneven pattern on even the Culinarian paper test.
Practically speaking, the simmers on all these ranges are great. I had the Dacor for 7 mos and the simmer was great. It never burned anything. The simmer on the Wolf is wonderful too and sometimes, I turn it up a little.

What outdoor wok burner do you have and is it adequate? I want all that mess outside.

I'm not saying gas or electric is better for baking but that you have the different modes that allow heat to come from the top or bottom or pure convection with some of the electric ovens. Also Wolf has dual fans and I think that is helpful in keeping the heat even.

I like gas too, but the best burners I ever cooked on were on my grandmothers Magic Chef.

I wouldn't try to convince you away from your choice. Everyone has different priorities, and it is a good thing there are so many choices. We have a lady with a pie business here that has an oven built just for that, whatever that may mean. I would make sure you can fit your 9x13 pans on the small side of the range. Some people with some brands of 48" ranges have had that issue.
Enjoy your range whatever you choose.

geo91324,

You better have mise en place, with any high power wok burner. I understand with that kind of heat the wok is red hot on the bottom.

Bright, I don't want to hijack the thread too much but I and some other V1 owners have posted recent examples of excellent Bluestar service. See if you can do a search. Like all vendors, Bluestar has had its share of follies but they seemed to have shaped up very nicely in the past year. Smart move. I also posted an extensive review and pictures of my V1.

The CC and Bluestar are both fine ranges, but have enough differences to appeal to different audiences. Feel free to email me.

-Stooxie