Looking to remodel and I'm also looking for some advice on choices: cooktop, drop in range, freestanding, steam, or separate ovens. I really like the new color choices BUT I would like a stainless top / continuous grates / a real low simmer burner and 1 or 2 high speed burners. The kitchen is small but I could just barely do the 36 size w 36" hood. Is it possible to get those features? I've been looking at the American Range because it says it doesn't need 220 wiring but it is a little over my budget with hood and installation it is over $6000. Reading about the ranges, I didn't like the pre heat time being so long for the larger ovens and therefore looking at other options. And, does anyone know if I will need to get 220 wiring for the cooktop or for the built in wall ovens? Right now I have a microwave hood 300 cfm over a 30" freestanding range (6yr old gas). Thanks so much for any advice.

How exactly does the self-clean in an AG work that's different from just cranking it up and leaving it there a while? That's how I clean my gas grill and it seems to do the trick. I'd guess that the self-clean feature works the same way in a range oven. It's just super-heating the space. Does it get that much hotter in self-clean mode than if you did it manually? Is it just that there is a door lock mechanism or some safety feature? I only clean my ovens every year or so at most so I guess I'm not as clear on the importance. Anyway, just curious about how self-clean works here and if it's really a deal killer.

There seems to be a trend on this forum that CFM requirements are strictly related to hood size, height and BTU of the cooking surface. While those are all important factors in the equation the bottom line is that no one can give a totally accurate response with out seeing your home. What is the diameter of your exhaust? How long is the run? How many turns in the run? There is a significant loss of CFM for every 90 degree turn or even a bend in the exhaust. A qualified installer should be able to help you factor your CFM requirement after they inspect your home and determine the requirements of your exhaust vent. Once that is done you can look at the information you have acquired and make an informed decision. We currently have 600 CFM over a smaller range than the OP is considering. I would want to start at 900 CFM for a 36" range and then consider the other factors that will affect the actual CFM before deciding if that is enough. Every home is going to be different even if ranges and hoods were equal.

Don't know if the NXR could be said to boost resale values of the house more than the Berta ranges or vice versa. Neither brand is well known. The Bertas do look spiffier and you can get them with colored finishes.. The NXR is, frankly, plain and definitely industrial looking. THe NXR might look fine, though. Have you seen the Fine Homebulding spread that I've linked to below? It's an article about a transitional neighboorhood reno (Bay Area, though) with a 36" NXR and a Kobe hood. Gives an idea of possibilities. The Berta range and hood combo sounds like quite the deal. Is that dual-fuel Berta a 36" or a 30" unit? Price seems way low for a 36" dual fuel Berta. Last I recall hearing here was that a 36" all-gas Berta could be had for $2999 but that the dual fuel models were a lot more expensive. Also, what do you know about the hood that goes with the Berta range? Here is a link that might be useful: Fine Homebuilding: Alex Nerland's kitchen with NXR This post was edited by JWVideo on Wed, Sep 4, 13 at 18:57