Mine is installed - up and running since last week - 48" with griddle; I've only cooked with the burners so far and the control is amazing - it has a great simmer (which was sorely lacking with my previous range). Could not be happier. I'll report more later when I break in the oven - DD insists we bake some cookies...

Yoyopa,

I would not recommend getting the 30" range or rangetop with the griddle because the 4 remaining burner widths are very small - 9 inch grates. Tough to saute with a 12" pan. Get the 5-burner model with the wok burner in the middle and if you want a griddle, just get one that goes on top of the burners.

Good luck!

Vonzie,
Good advice.
I wish my GC had cooked professionally in an earlier life!
kg

Question: Have any of you folks who've been using the Capital Precision had problems with it? Even wished now you hadn't bought it? We're trying to make a final decision ASAP ...

I've only had it for a week or so, but so far, so good! Used oven and burners - no rotisserie yet. Everyone who sees it comments on how nice it is. I'm happy.

Anyone have the one with the separate wok burner?? Thanks.

For everyone's benefit, my kitchen designer (I've used him for 10 years) is having a Capital Precision 36" rangetop installed in his kitchen next week. He's currently got a DCS 36-inch rangetop that's about 10 years old. I'll let you know what he thinks about the Capital (he was a professional chef for 15 years before he got into the design business 25 years ago).

Thanks for the advice. It makes sense. Does anyone know of a GAS wall oven with a rotisserie? Is Capital releasing one in the future?

FWIW, when using the oven today, the fan came on - was really very quiet. My kitchen is open to the family room; the kids were watching TV and nobody noticed but me. I have to say that it is nice to have a range that cooks on something other than extremely high heat (although it can do that too!)

Coleen, it must be so nice to be cooking on your new range. Have you used the grill yet? I must admit that I keep looking back at the Capital and yearning. It really is one beautiful range.

I am glad that the simmer works great- now I am also curious if the burners do a decent job of stir-frying...

jacobmishpacha - I got the griddle; as attractive as the grill sounded, I was not excited about the splatters/mess that would come with it. We have a grill right outside our door, so I thought we'd do well enough with that. Oh, and my first foray into baking cookies with a gas oven was successful. I guess I wasn't Julia Child to begin with, so the little differences gas might make over electric (which was all I ever had before) were not noticeable. Now, if I can only summon the courage to try out the rotisseie!

Coleen,

Based on another thread relative to Bluestar, how long did it take for your large oven to preheat and to what temperature did you bake the cookies at? Thanks.

Not terribly long; I would estimate 10-15 minutes; when I went to mix the dough, I turned it on and then it was ready when the dough was (I didn't time it); the cookies I made were actually the Nieman Marcus chocolate chip; normally I bake cookies at 375, but this particular recipe said 300, which I did. I used the convection mode and they came out quite tasty! I was worried about baking cookies in a gas oven as I had only ever used an electric before.

I agree about 15 minutes to get to 400 which seems to be average for these ranges.

Thanks Colleen and Julie. The times I've been seeing on other threads for Bluestar in their 36" wide ovens have been 30 to 45 minutes to pre-heat. Good news on Capital.

What is it with you Vonzie? Are you selling these things? Because unless the Capital has a bigger oven burner, (and it doesn't,) it's going to produce the same amount of heat as any other brand, with a 30,000 BTU oven burner. Maybe it doesn't have a baffle in the floor?

Okay, someone... muster up the courage to use your Capital rotisserie!!!

As has been pointed out before, the ringer that goes off to indicate the preset oven temp has been reached, is not necessarily accurate in ANY brand of oven. Generally, if you are baking something delicate/sensitive for less than one hour, you should always preheat longer, no matter what size oven you have or what temperature you are aiming for.

A 36" oven will take noticeably longer than a 30" oven to get up to accurate temperature. Again, if you are baking something longer than 1 hour, you won't notice it.

Capital Precision Owners:

How's the simmer? Anyone use the rotisserie? Any regrets?

Love the simmer; love the range - no regrets (havven't rotisserie'd yet, though).

Has anyone used the 36 rangetop with the
wok ring in the middle?? Is it worth having
the dedicated wok burner or would the all
burners with the added wok ring be the
same?

I am very interested in it and was hoping
for some feedback. Thanks.

Just looking at the specs, there would be no advantage to getting a dedicated wok burner (in the 36")..at least as far as heat goes. In fact the advantage is that the wok burner is in the center of the cooktop and doesn't take up 24" of space like a dedicated wok burner would.(It looks like it takes up about 15") The only thing is the wok slightly crowds the 4 burners grates on the side. The burners are just as powerful, but have slightly smaller grates. I think this is fine.

Thanks for the reply alexr... sorry but now
I see my post is confusing. I am only asking
about the 36 rangetop with the wok ring in
the center (not another unit that is wok only).

Whether having the ring in the center makes
a good working space as opposed to having
all 6 grates and using a wok ring when needed.

I have never heard from anyone who actually uses one. Thanks again.

No wok experience sorry.

Well, I'm here to report that we finally got to use the grill. We were awaiting the hood which finally got installed last week. It's a 54" 1200 cfm custom job. Although some of the posts here made me paranoid, there was no issue with the smoke being taken care of. My wish is that the grill would be larger for parties, but it's fine for just the three of us on a regular basis. Whew!

C'mon Julie - if you mustered the courage to grill, now you've got to rotisserie!

Look who's talking???

I went to VAH in Buena Park today to finally see a Capital Precision
in person and it really is a great looking range. They were so helpful
and answered all of my questions. I wanted to see the 36 rangetop
with the wok burner in the center and they did not have one to show
me. But after discussing it, I found out that having one on the rangetop
cuts down the size of the 4 burners and wastes space. So I have
decided to go with the all burner, with each one having 19,000 btu's
I think that will work even better.
They gave me a dealer in Orange to check prices with or the next closest
would be Santa Monica.
Now I am deciding whether to go 36 rangetop and sep/oven or with
a 36 range.
Do you owners find it easy to keep clean so far? Anyone in SoCal,
where did you purchase yours? Thanks.

It's very easy to keep clean - really happy so far. The only person I know in Cal with a Capital is julier1234 and she actually got hers from Eurostoves (in Mass and they just shipped it to her). Good that you're in California because so it Capital!

Thanks Coleen, I understand they are from Santa Fe Springs which
is about a half hour from me!

vicnsb - you were luckier than I was. I bought the thing sight unseen. Talk about a leap of faith. So far I love it. I bought it from Eurostoves because there was no distributor in my area at the time I ordered. Eurostoves and Capital have been wonderful. Whenever I had a question, Trevor immediately responded and handled it by getting Capital to call me on it right away.

I am going to try out the rotisserie next week - don't have time this weekend, but I am going to take the plunge and report back.

Hi Julie,

How did you like the performance of the grill? Was it plenty hot? How long did it take to pre-heat? What did you cook on it? Thanks.

Has anyone used the rotisserie!? How about an update from those who bought...please?

I have pictures of the Rotisserie cooking Chicken and beef, but i don't know how to show them on here.

If anyone can help me i will be more than happy to post.

But i can tell you it surpassed my expectations by a long way.

If you do a search for "How to Post Pictures" (entire site) a lot of threads come up. Here's one:

Here is a link that might be useful: how to post

I have the range, but haven't mustered the courage to use the rotisserie - but I am happy with the range. I was worried with an all gas range about my cookies (previously had a dual fuel) but they actually come out better. I did see Trevor's video and it looks good. I think I'm worried about it because of the splatter (even though it's self-cleaning, I don't like to use it unless I have to- and with the rotisserie, I think I'd HAVE to!)

OK i think the link below should work.

http://s224.photobucket.com/albums/dd203/Eurostoves/?start=all

the photobucket may not be well arranged but i think you can get the idea.

Yes that works.

Here is a link that might be useful: Pictures of Capital Range- rotisserie

For everyone's benefit, my kitchen designer, Don Silvers, installed a 36" Capital Precision Rangetop with 6 burners in his home (he had a 10-year old 36" DCS Rangetop with 6 burners) and told me the other day that the new Capital is working great and performs very well.

Can anyone compare and contrast the 48"or 60" blue star range to the capital precision range? Trying to decide what to purchase. I may need 60" because my new kitchen has almost no upper cabinets or wall space,and I don't know how large the ovens in the 48" range are in terms of fitting large pans? Does anyone know about repair and service of these ranges?Also am a neat freak,is one easier to keep looking new? Is it possible to use the grill without making a mess? if went with 60" range to get 2 full size ovens(?),what configeration would you suggest for the rangetop? Sorry, so long,but am so mixed up.

Consider 2 ranges. A 24" and a 30" side by side.

We chose a Capital Precision over the Wolf Dual Fuel - couldn't be happier. My better half bakes and I roast, so we needed a self cleaning oven. I wanted gas all around, and Capital offered all the features we wanted. We got the 30" with the central 25k btu burner. I love the way the burners work - I've never had a range that offers so much control. Our last range, a GE Profile, was a huge disappointment despite the fact that it offered two high-output burners. The flame never 'held,' so browning and searing were impossible. Simmering a large soup required constant adjusting of the burners. We knew the Wolf would work for me - I've cooked on several owned by friends - but cleaning the oven required "body english" we can't do.
We bought the Capital - it felt like a bit of a risk - but now we're glad we made the purchase. We live in Central NJ and bought ours from H&H Appliances. They were easy to work with and did what they said they would do. We matched the range with a Kobe hood which also works well (and looks cool). There was one installation challenge; in our old, hand built kit house the gas line comes up through the floor making it difficult to set the range flush to the rear wall. But the installer met the challenge and also leveled the range perfectly. Now oil doesn't collect on one side of the pan. Along with even heating I'm able to do all the things I enjoy like pan-roasting. The rotisserie is a blast and easy to use. We roasted a duck using the rotisserie. We had to keep an eye on the fat and drain/replace the pan under the duck a few times - but it turned out great. Chickens and other roasts are much easier and require little attention. Finally, the range looks good and the stovetop is fairly easy to clean. I hope this helps and good luck with your new range, whichever you choose.

We need to finalize our range choice soon also. I'm impressed by what I read about Capital Precison. We are in Oregon - west of Salem. Does anyone know of someone in Oregon or Washington who has a Capital and would be willing to let me see it? I'll bring brownies!!
fernhillpolly@earthlink.net
Thanks!

The local distributor for Capital is Tristate. They have a branch in Portland but I am not sure if they have a showroom there. If not, they have one in Kent which is south of seattle airport so it is not that bad of a drive from where you are.

They also carry Bluestar so I suggest investigating that option also.

Here is a link that might be useful: Tristate Distributor

I was wondering if someone can answer this question. Does the 36" 6 burner range have the pull out drip pan? If so, why, if the burners are sealed. thanks

drip trays are sometimes used if there is a grill. It's not under the sealed burners.

I also have one under my Capital's griddle..

I can see it if there is a grill but I was looking at the 6 burner. The web site is not clear and they don't have a picture. The drip tray is listed as a feature on AJMadison's website for the 6 burner range and I was just trying to figure out if that was right and why you would need it.

The drip tray is fixed in place if you get a 6 burner. if however you get a grill or griddle it will pull out.

Nearly all pro ranges are modular so every capital range will have what appears to be a drip tray but some wont be usable.

A drip tray on the 6 burner is not a feature.

russ394 --

I am in NJ - i was wondering what you paid for your range?? If it is ok to ask-

trevorlawson, Thanks for the info.