Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23

thanks so much for your valuable input :) I would have not known what you meant about the countertop until last week when I stopped in a Lowes and one of the woman sales persons there told me that I had to realize there would be a space in the back because they don't butt up against the wall. I think she said the best way to go was have the countertop guys add a wood ledge of some type to go to the wall, then make a removable piece of quartz the same as the countertops that can easily be removed or changed if we ever had to replace the range in the future, the extra piece could be adjusted smaller to fit even a range being 1 inch deeper. Otherwise if it was one continuous piece across whole cabinet bank, then we would be limited years later with the size range, or be forced to replace the countertop. I think we are buying Silestones Lagoon Quarts that has the look of off white marble. As for the size pans that fit say on the right side both front and back burners at the same time, I'm having the same problem with my freestanding :) Guess I can't get away from that on either choice :))

I am looking to replace my gas range that is 18 years old and is breaking down. I would like stainless steel, true-type convection, one oven freestanding or slide in. Looking to spend under $1500. I really want reliable if there is such a thing today. There are good reviews and bad reviews on all brands/models. What do you recommend?

" We thought long and hard about Wolf, but I'm unimpressed with the small cooking area" You are in no way limiting your cooking area or diminishing performance by having the stainless band and slightly narrower burner grates. The cooking area is determined by the burner. The grates the just a support for the pan. I have a Wolf DF range and would not recommend it for other reasons but I regularly use 14" skillets and a griddle that is 15" across. I have a 36" so the burner grates are around 11" wide. If the pan hangs a little over the burner grate it doesn't matter. Many grates look like these. You can use pans bigger than these grates. Also look at the back as some ranges have something sticking up immediately behind the grate. This can be more limiting. The important thing is to have pans that conduct heat well. Factors that affect performance would be BTUs -high heat, for stirfry and rapid heating low end for simmer burner cap- this influences the way heat is delivered to the bottom of the pan. Something like a BlueStar (bottom) keeps the heat to the middle of the pan on big pans or distributes the heat more evenly if the pans are sized to the burner. The capped burner, top, depending on how it is engineered can have a lot of flare on high heat. Notice the Thermador, right is capped and seems to have quite a bit of flare BS on the left Also look at the shape, the BS star shape is good for cast iron, which does not transfer heat well compared to aluminum or copper The Wolf is a dual stacked burner so less flare than some. Some feel there is a cold spot with a capped burner but if you have heat conductive cookware, the heat will be even. The control of the knob also affects performance.