Most people do most of their cooking on the cooktop/rangetop so that is where I would allocate the bulk of the budget.

Within your $5K budget you can get the absolute best gas rangetop on the market and good SS double electric ovens.

Rangetop Capital Culinarian CGRT366 $3280
Frigidaire Professional FPET3085KF $1799
Total $5079

The rangetop is as good as it gets in a gas rangetop authorized for home use and the ovens are good enough for all but the most fussy professional chef/hardcore foodie.

Checkout the videos below about the rangetop.

BTW There is a 3-5% price increase on the Culinarians on Monday Aug 1.

Here is a link that might be useful: LINK to Culinarian Videos

I have seen the Culinarian videos several times over. Most people here like/want to research their appliance choices to nth degree. Most are not in the "go to Sears and get whatever" nor in the tell their kitchen designer "get the best,just put it on my AMEX Black card" crowd.

I wanted to see what the flame pattern and intensity looked like at simmer,full throtle, and see adjustments.

The OP specified two appliances for $5K. Of course if you add appliances without adding budget it changes the recommendations. The OP specified rangetop not the more common term cooktop.

And when it comes to the Capital Culinarian(CC) rangetop and Bluestar (RNB)cooktop you get something for the extra cash you pay for the CC.

You not only get an extra burner but a drip tray. You get the knobs placed in front away from the heat and grease splatter. With oversized pots, the knobs can be right under the pot when cooking.

You also get a two piece burner with the CC. With overflows you can lift off the top piece and clean thoroughly. The BS has a once piece burner. You can use a pipecleaner to clean the holes but the stuff is inside is kinda left there.

The CC has a protected burner ignitor and the BS one is left exposed. The BS ignitor rarely cracks,cost only $10,and can be changed by most people in a minute or so. Rather not deal with it.

The CC is rated at 23K btu while the BS is 22K btu(front power burners).The CC has a slightly better burn pattern too. Lots of little things that add up.

The $5,000 budget does not include the hood. There is potential to increase the budget to $6,000, but with building a house, this is a decision that will need to be weighed against others.

Does capital have an official website? The only one I found was for someone that sold them and I'm not looking to fly somewhere. I live about an 1 hr from Pittsburgh and Cleveland, so I would think there would be someplace closer to purchase one should I want to go that route.

Changing my search terms, I found Capital's website. It only lists distributors, but I need a place that sells to the public.

This is from Capital's website. Looks like Almo in Philadelphia is the closest.
http://capital-cooking.com/page/sales-agency#north_east
cut and paste in your brouser. I was lucky enough to have a local dealer in Minneapolis/StPaul area that sells them, needles to say one look was enough to convince my wife that was the range we wanted.

d -- right, you do get something extra when you pay extra for the rangetop, whether you're buying the CC or the BS. You get several benefits, as you point out, although they're more characteristic of choosing a rangetop per se than any particular model. All things equal, I'd much prefer the rangetop too -- the BS or the CC. I mentioned the cooktop only because of the budget constraints and the OP's request for a double oven. I'd prioritize the rangetop, as you've done, but I don't know that the OP would prioritize things in quite the same way.

Stuff inside the holes in the burner? A complete non-issue I'd say, after extended use of a BS (not to mention other gas ranges). The difference between 22k and 23k BTU is objective, but it's smaller than the deltas across different ways to operationalize the BTUs -- I reckon it's a rounding error across reasonable ways to measure. Likely an infra-marginal change for just about any cooking technique. Personally, I prefer the pattern on the BlueStar -- and the larger diameter spread on the larger burners -- but that, too, may be a less than meaningful difference for many purposes.

This is not to say that the BlueStar is better in any objective sense, or to predict that some mystery cook would prefer it. And it's not to say that you're wrong to like feature a, b, or c of the range or range top you've bought. But the lots of little things are not all the things; and they don't necessarily cut the way you suggest; and adding up lots of little infra-marginal changes doesn't necessarily yield a meaningful difference. Stare at videos of the burn patterns too much and you (or I) can form a preference and find a rationale for that preference and very likely we've just told ourselves a story. Either does well to bring the pot back to a boil after adding pasta -- much better than a 15k BTU burner (now we've gotten away from rounding or measurement errors, I hope); either does a great job searing a steak, if you start with a good steak, and a good pan, and take a moment to get the pan hot. Will you notice systematic differences in your results? Spend two weeks with range A, take a week off, and then spend two weeks with range B? Maybe on the simmmer end, maybe, but not, I reckon, on the high end.

To each his own. The video is interesting to you if you find it interesting. I found it insanely boring, and not because I don't care what the range (or top) actually does. But I do think that the CC suggestion was a perfectly good one, as a contender.

dj

Stuff inside the burner is an issue because it is kinda gross.

But the lots of little things are not all the things; and they don't necessarily cut the way you suggest; and adding up lots of little infra-marginal changes doesn't necessarily yield a meaningful difference.

Oh but they do cut the way I suggest and lots of little things matter particularly when you compare apples to apples and similar money.

The Culinarian burner video alone has 1100 views so somebody is finding it interesting.To each his own, I would consider a BS rangetop or range at a significant discount though.

I don't want to get into a back and forth that's of no service to the OP or anybody else. To the OP, about one option, I'll say that after 4 plus months of use, I've found the BlueStar easy to keep clean and it's hard for me to imagine folks having problems with gunk in the burners. I knew two people -- live, non-virtual, non-Internet-mystery-poster -- with BS RNB ranges before I bought mine. Each had the range for about 4 years at the time we talked, one a bit more and one a bit less. Neither reported the slightest difficulty. If somebody else on the board claims a different experience, well, there's that, but it's hard for me to see. I don't imagine that there's gunk clogging the Culinarian burners either. Just suggesting that you might look to try some of the various options, to the extent you can, to get a feel for them and what they do.

You can with ease grab a good one from online stores, there are so may trusted ones....

Here is a link that might be useful: bestcookware

I never claimed gunk in burners clogged or damaged performance. If so that would be a deal breaker. I did not claim that. I even said I would consider a BS at the right price. Simply that unable to reach gunk in burners is kinda gross . It leaves it semi-dirty like many outdoor bbq grills.

I do agree the rangetop is my priority since it will be where I do the most cooking. I would, however, like recommendations based on the rangetop as the priority and the double ovens as the priority. This decision is contingent on a couple other decisions (such as kitchen cabinets, counters, etc.) and there is potential to be under-budget on these, so I may have more money to put towards the appliances.