I think Trevor dropped BS because of issue with the company rather than the quality of the BS line. I might be wrong on that but I think i read that posted from him a while back. Hopefully someone will correct me if I am wrong. I personally own a BS Rangetop and love it, i don't think you can go wrong with either of these. I think they are both well made units and you will enjoy either of them once installed. I agree with the other poster that you should contact both companies directly to find out about service for your units. Just because it is sold close to you doesn't mean the service company will be close to you. Heck the BS service center may end up being farther away that the one for CC. Best of luck, and again I don't think you can go wrong with either of these. Phil

1) There was a picture of the prototype floating around but can't find it. Capital has not released picture of the production small pot burner. Notice they don't say dedicated simmer burner. It is the CC 23k burner but with the two outer rings closed up. Good for small pots. Virtually nothing ends debate on this forum . Wolf owners like to "female dog" that Wolf can simmer on "ALL" burners. If you need to simmer small amounts of six different ultra delicate sauces in six different small pots at the same time Wolf does a better job. 2) I bought my CC over a year ago but the only delays now come in when you order a range in a color and not SS. 3) There is no guarantee that Wolf will be around in a few years. This is still a sorta capitalist economy. The service items like igniter, spark module, oven glow igniter are non-proprietary parts you can purchase non-branded from appliance parts reseller or repair shop. Even some items like cooling fans. If you happen to smash your door you do need Capital. The Capital oven in the Culinarian has been around for almost ten years in the Precision. Almost identical burners have been around in their commercial line Therma-Tek for about ten years too.Therma-tek ranges come with one 20k btu hot plate burner and the rest 30k btu. What is kinda new is putting the residential oven in the Precision with the commercial burners from Therma-Tek.

Overall, we've been really happy, and we've been having pretty good results with ours. We managed to get the grates just in time to cook Thanksgiving dinner on the thing. Very glad I heard about the Capital before going for Blue Star. The wok burner was a big selling point, and so far we've been very happy with it. The wok grate holds the wok very securely (we tested this when we visited the factory, so it wasn't surprising). Boiling water, even large quantities, really is quite fast on this thing. While I still think that anyone who tries to justify purchasing a $4k+ range because it will "save time" is engaging in a high degree of rationalization, there definitely are cases where you notice a few minutes being shaved off here or there. Using the burners on "normal" settings is also very satisfying; I haven't found that getting used to that much power has required too much adjustment. We have all 23k burners, and the lowest flame really does get down pretty low (though it's still high enough to keep a ~4.5 qt saucepan at a pretty active simmer, so if you want to do really delicate stuff, you might still want one of the smaller burners). Baking and broiling (so far, broiling has been limited to making tomatillo salsa) have been going pretty well. Adjusting to using convection has, of course, required some experimentation, but the oven seems to bake evenly and well. Even with reduced heat *and* reduced cooking time, the cookies I've made so far have still been a little dry with convection; thinking of taking the advice of a pastry chef friend to just leave convection off when making cookies. A few minor issues / irritations so far: 1) Slight buzz sometimes when the convection fan is on - this happened more before we got the grates, but even with the grates on, something seems to rattle / buzz occasionally (besides the sound of the fan itself). 2) Burners constantly re-igniting. This happens most with one of the burners (front right), usually when it's just been turned on and when it's turned up all the way. If you back the heat off, it will usually stop re-igniting, and then you can bring the heat back up after a little bit. Seems to happen even when all / most of the holes have flame coming out of them. 3) Occasional constant re-igniting when burners are on simmer... this is probably due to flame from some of the holes going out, so maybe not a "bug", but it's still kind of annoying. On a more cosmetic level, I don't think they did a great job with the center grate for the 30" -- it just doesn't really fit in - the height seems just a tiny bit higher than the grates, and having the solid bar across the sides makes it look awkward. It's almost as if it were designed for a different range - at first, I thought it was actually from the Precision, until I looked at the iamges of the Precision online. Something closer to what Blue Star has (where the cross-hatch pattern kind of "mates" with the grates themselves) would look better IMHO. There is a little bit of "fuzz" with the way the grates fit in the top - I'm not sure whether this is intentional or not, but there's no obvious way to tell exactly how the grates should be positioned (other than trying to visually line them up so the burner's in the center). We didn't want a self-clean range, but the setup for the rails on the self-clean model does look a little nicer. Looks-wise, I don't really love the logo, the black sides of the knobs (and the red knobs are even uglier), or the rounded corners on the bar to open the oven. I know people make a big deal about the look of the Capital, but I have to say that from a purely aesthetic point of view, I personally much prefer the Wolf, or even the Blue Star. But still glad we went with Capital.

Its possible that an environmental air company could help here. While typical recirculating hoods only partially remove the grease and odor, thereby justifying this forum's general distaste for them, it is possible to build a filter system that might be adequate. Important factors would be having enough space above the stove or across the ceiling, rigorous scheduled cleaning of all metal filters, and scheduled replacement of fiber, lint, and charcoal filters. One of the problems with recirculating hoods is that charcoal reduces odor by adsorbing odor molecules into the carbon matrix. Grease will quickly cover the grains and stop this process. Hence, excellent grease filtering is needed before the charcoal filters. By excellent, I mean that filters optimized for the entire spectrum of grease particle sizes are needed. Baffles only do the larger particles, and act as a fire stop. Meshes and ball bearing style filters can further address another part of the spectrum, followed by fiber filters and lint style filters capturing the fine particulates. Then the charcoal filters can work on the odor for long enough to be cost effective. There may be a place in this stack for a UV system to break down grease particles, with the charcoal burdened with ozone filtration. A filter system of this type should be designed by a qualified HVAC company, and requires the aforementioned space in the room and adequate funding. The pressure loss through the system may be high, so a blower sized to the pressure loss is needed. One does save on make-up air system costs, however. kas