It shouldn't matter who fills it....only how much was left in it when it was taken in to be topped off. We looked at the tare weight of the tank, (empty weight), and added 20 lbs. to whatever that figure was. The tank was set on a scale while being filled, and the sliding balance weight on the scale was set to whatever the tare weight + 20 lbs. figure was. (Usually 37 or 38 pounds.) Didn't matter who was filling the tank....once the beam on the scale balanced, that was followed immediately by the OPD valve closing on its own and not allowing any more propane into the tank. Keep in mind that that's the *short* way to do it. What's actually supposed to be done, is the WC rating, (water capacity), is looked at. There's usually a chart next to the filling station that shows different sized tanks on it. "20 pound" tanks are usually stamped with a WC of 47.1 pounds. The chart then shows what the propane capacity in pounds is, and that figure is combined with the tare weight in order to come up with a "weight when full" figure. ;-)

Knowing this is an old thread, here's an update on how I do the cleaning on a teppan yaki surface. I have the effort down to about a 2 to 3 minute task and have been thinking that's really efficient, The way I see it that time is significantly less time that it takes to put a comparable pan through a DW cycle. See attached picture, I use a coffee cup filled with water and a few drops of dish washing liquid, a hard spatula, and several micro fiber cloths. Wait until the surface cools down and has a little heat left in it, so yes you have to time this unlike washing a pan in a DW. Use the spatula to sprinkle some water from the cup onto the warm surface. You don't need a lot of water, a fraction of what is in the the coffee mug. If the water boils then wait a few minutes because the surface is still too hot. Use the spatula to scrape the residue. Miele's instructions are to use a hard spatula and I found that to be true. This will never give a perfect clean in my experience. If you want that result follow the instructions to use stainless steel hob cleaner, Miele's works as does Weiman brand. I don't mind some of the discoloration on the surface, it's a sign of usage or a badge of honor. And I don't see commercial grills in restaurants or delis obsess over having shiny stainless steel. Use one micro fiber cloth to wipe up the water and residue. Use a clean micro fiber cloth, wet it, and wring out some fresh water onto the surface and wipe away the water with the food residue and dish washing liquid which you do not want in your cooked food. Use a third micro fiber cloth to wipe everything dry. At the end of a week of doing this I have a pile of micro fiber cloths to put through the laundry. I picked up a few ten packs of these micro fiber cloths and now they are very handy. All of the above respects the Miele cleaning instructions here.

Curlywillow - Winggert is correct, the backgaurd adds little to nothing to the front/back dimensions of the range. It functions more or less as a snorkle of sorts, raising the outlet point of excess heat from the oven. Of course, it protects your wall from splatters, and I would assume deters stuff running down your wall behind the range. Winngert - Thanks so much for your advice and patients. We received our Cafe on time and we're very happy with it so far. Some pleasant surprises and some disappointing ones also. One major disappointment was finding that the knobs were plastic. I get the feeling I'm working one of those stainless outdoor propane grills. Hell, I've touched knobs on a few of those things at Sam's Club that feel more substantial than the knobs on our range. Oh well,... guess I'll get over that. As for the back splash, Eric came home with a generic 30x36 sheet of brushed AND polished stainless steel. With a little construction cement, he fab'ed a splash WITH a bar to hang stuff. To my surprise, it really turned out attractive and doesn't have to ragged presentation of being homemade. When we took the polished sheet back, I also saw a quilted version that I honestly wished I had saw first. But the brushed sheet is a surprisingly good match. You'd be happy to know that he got the idea from your pic you so graciously reposted for me. Big thanks!!!! Also, I'm not hearing this big noise coming from fans like I've been reading about. I've done some baking over the holidays using both convention and convection modes, and no loud fans noises yet. Could this be a function of placement during install? I remember my brother taking the cowl off his VW beetle because it looked cool watching the fan spin,... he burned the engine up because the cowl promoted keeping the air-cooled engine cool. Idiot! Maybe there are some clearance issue,.. I guess that's what I'm trying to say. Haven't used the lower oven yet,... which I plan to do tonite. Anyway,.. thanks again Winggert!

@Lisa “I think that Bluestar can be out, I'm feeling that the BTU's are just overkill for my needs” There is more to it than the BTUs. Bluestar also has a 48” range with ring, capped burners and a sealed burner tray, the RCS. Most people buy BS for the star burners though and they have one in the 36” that is lower BTU than the RNB and it is the star burner but that doesn’t help you. There may be some other things on the RCS that would be benefits. You mentioned the griddle. One of the big problems with griddles is getting them evenly heated. There are two things you can do to help this. You can make the heat source over a greater area and/or you can make the griddle of a material that conducts heat well. Thermador has done both. They have a cast aluminum griddle which has very good heat transfer properties and the heat source, which is electric is wide. It is supposed to be nonstick though so durability might be an issue. Wolf used rolled steel which does not heat as evenly as the aluminum. They do try to provide a more even heat with an infrared burner. Wolf depending on where you read on the website has a 1/2 thick surface. VVVV This is BlueSta,s burner. The griddle is half as thick as the Wolf griddle. I would also consider an add on griddle. It leaves all of your burners open if need be. They are very inexpensive. This would be more of an issue with a 36”/6 burner. You can use whatever metal you want as the griddle. I know some who have aluminum, aluminum nonstick and rolled steel. You can have almost 50% more cooking area with a 2 burner add on than you do with a built in. Some people use these as a holding area or like a French top. This is the Royal Industries version and Chef King makes one about like it in rolled steel. I have picked this griddle up full of food and and put it in the oven. This is why the built in is smaller. The size is constrained by the burners next to it. The add on kinda steals a little space from the neighbors being 15” wide. You also have a lot more heat available because the BTUs for the builtin griddle are around 15K total and the Thermador is a little more. The heat for the add on can be whatever the heat of the two burners is combined. 30K + The built in does give you a way to consistently have the same temperature. When you turn it to 350°F, it heats to the same detergent each time. The add on griddle is like adjusting a really big pan. The aluminum add on adjusts very quickly. Wolf takes a little longer. As as far as simmer BTU ratings, BS does not disclose It. Wolf and Thermador are both very low but the Thermador does that by clicking on and off. Wolf has the dual stacked burners. As to these types of burners on prostyle ranges, they are wide. If you can find a place to see how they are with your pans that might be helpful. This is all of them together. The top two are capped burners. This gives you more flare on high heat. The Wolf is stacked so it seems like the flare is not as bad as some. The BS capped burner would have a little more flare but check it out in person. The bottom two are a triple ring burner by Capital and the BS Star. As you turn up the BS, the flame stays more within the footprint of the burner because the flame goes out from the sides of the star rays. The Thermador is more like a modified ring in that as you turn it up, it flares. The star has better heat dispersal if you use cast iron or steel which are poor conductors of heat. The capped burner can leave a cooler middle in the pan unless you are using heat conductive pans like heavy aluminum or heavy copper. The open burner tray just makes it easier or more difficult to clean depending on your perspective. Check the oven size. The BlueStar has enough room, that you can fit a full commercial sheet pan or 2 half sheets side by side. Check with Thermador, I don’t think the 30” oven on the 48” is big enough. Wolf is not that big. Check the broiler size. These are infrared and tend to be smaller.