For drop-in cooktop, Bluestar hands down for wok cooking. For most other types of cooking as well. Personally, I don't think there's any such thing as "above your skill" since your skill will likely improve over time if you are truly interested in cooking. The BS cooktop come with one piece grates so you can't lift off the center ring like on their ranges and rangetops. It does come with a wok ring but I think it lifts the wok too far off the flame. If you are just starting out with wok cooking then the wok ring will work fine. If you are an experience wok user and are looking for maximum heat (i.e. recovery time) then I'd suggest getting an extra grate and making an easy modification. Use a grinder or hack saw to cut the 4 fingers of the grate off as shown in red below:

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This will allow the wok to sit inside the bowl a bit but still have an gap around to provide air for combustion. It took me less than 5 minutes to make the cuts with a 4" grinder fitted with a metal cutting wheel. It literally took me more time to unpack the grinder than it took to make the cuts. Don't forget to wear eye protection.

I would certainly add the Capital Cullinarian to your list.
It seems to me, Trevor did a comparison between the Blue Star vs Cullinarian as far as Wok Capabilities.

Maybe somebody can "dig up that thread" for the OP or Trevor can "Pipe In"?

Gary

Dppea,

You're going to get a lot of responses from people that own one or the other and from people that sell one or the other (ask them), and it will ultimately be a lot of opinions. Your search will be more fruitful if you seek eliminating factors rather than "the best" which is always up for debate.

What you should be looking for is an open burner, high BTU, cooktop that meets whatever other needs you are looking for. If you are happy with the stats then look to something that suits you personally like style or cleaning process.

Personally I can vouch for the Bluestar, although I have the freestanding range and two-piece grates that work out-of-the-box for wok-cooking. Amcook's post is good advice for the cooktop. My BS gets hot enough to evaporate juices and liquids immediately which is the key to wok cooking. You don't want your food steaming or braising, you want a constant strong sizzle that will produce the flavors and textures characteristic of the method.

Hope that helps.

-Stooxie

If I was planning to install a drop in cook top, I might think twice about open vs sealed burners for ease of cleaning. With an open burner drop-in, you lose the convenience of roll out drip tray. BlueStar makes an open burner drop-in cooktop as amcook explains, which gives you the wonderful power of the BS open burner star shaped design. Capital does not make an open burner drop-in, but they do have an interesting sealed burner 36'' drop-in design that features a centered high power burner with reversible grate for wok cooking.

Here is a link that might be useful: Capital Maestro 36'' drop-in cooktop

We are putting an outdoor wok burner with around 175,000 BTUs. These are not very expensive and will keep all the smoke and stuff outside. I am in the same boat you are in, being empty nesters and have had more time to experiment with cooking.
If you use a conventional range of any kind here is Grace Young on the subject. Any of her books are great.

Here is a link that might be useful: How to stirfry

175,000 BTU?! Holy smokes, that's amazing. My furnace uses 80,000 and my 75 gallon water heater 72,000. Even restaurant wok burners are "only" 30,000. You're gonna be able to do some serious wokking!

-Stooxie

OOOH! That Bluestar is MONEY! How much?

I think if wok cooking is priority, then open burner is a must. This is from personal experience. Do a search on "edge heating" or "perimeter heating" and you will probably find some discussions about this. I didn't mention Capital because, at least for now, there is not a Culinarian (i.e. open burner) drop-in cooktop yet. Once there is, my vote would move to that based on my experience with my CC range.

Restaurant wok cookers/ranges are all north of 100k BTU some of the larger ones are around 200k BTU. Plus they use gas jets to focus the heat into a 3-5 inch diameter. It's pretty typical to get the bottom of the wok red hot while pre-heating... and yes, these high btu burners can get really dangerous in inexperienced hands. I have a 135k btu outdoor portable propane burner from outdoorstirfry which can outcook both the CC and BS.

Stooxie,
Restaurant wok burners are much higher than 30,000 BTUs as amcook says. A high BTU wok burner would definitely be an outdoor thing for me and I am still researching it but want to learn how to use it. I probably will start a little less than that.

Wekick,

I did some Googling for "wok range" and I stand corrected. Serious heat source.

-Stooxie

There are also a few stand-alone drop-in or rangetop style wok units. There's this one:
http://yickcompany.com/products/home-wok-unit/

which is made by a maker of professional wok ranges, though it's not super high BTU.

If you can do a rangetop rather than a drop-in, have a look at Capital Culinarian.

I mainly do wok cooking. I went with modular setup (1 wok burner, 1 induction with 2 elements). The main reason is the consideration of wok size. Like Grace Young (see the video provided by wekick above), I consider For modular units, check out Wolf, Miele, Gaggenau, and maybe some other manufacturers.