I have not heard of a price increase at this time, it would not surprise me if prices went up, but right now in stock or items that need to be ordered have not changed.

Although they publish the RAL color codes, my rep says they do not provide color samples in any form and that one must rely on what the web shows for RAL #, along with what your own monitor settings reveal. Not comforting in the least, and not what I would expect for such a $$ purchase. I know that Viking has color samples readily available; so I called their customer service department today to find out if their colors go by the RAL standard. Did this in an attempt to see if what Viking portrays in their samples would be the same as (in some cases) the Culinarian. The Viking customer service person said "our colors are proprietary"; to which I said "that is fine, but can you tell me if they are based on RAL color standards?". The customer service rep for Viking replied - "what is RAL?". Bottom line here is, ordering a color other than stainless steel or black is anyone's guess as far as I can determine, and a big flaw. I like the Culinarian RAL 6021 (light green) and the RAL 3005 (wine red). If anyone has any suggestions on how to see any of these true colors in some way or fashion outside of the web - please chime in. For something so attractive (a color choice)to be available and to then not have supporting samples, does not support the product.

I have finally gotten the part numbers I need from Capital and Adco. The new burner is 25k vs 23k as others have mentioned. If you want the full 25k output, you need to change the oriface. The parts I am listing are for natural gas, given to me by Capital. My parts are for a CGSR484BG natural gas. Please confirm these parts with Adco for your needs. To upgrade a 23k old style burner to a new style burner (electrode built in): 82366-01 Burner Cap 82366-02 Burner Base 82101-43 Oriface for 25k burner The rep at capital said that you do not need to change the orifaces if you don't mind staying at 23k but the orifaces are $3 each, so you might as well get them. To upgrade a 23k old style burner to a new style 8k burner (electrode built in): 82366-04 Burner Cap 8k 82366-02 Burner Base 82101-56 Oriface for 8k burner Note that the burner base is the same and only the cap and the oriface change between the 25k and 8k. You do not need to buy the electrode part, it is attached to the base on the new style. In the event that one of your spark modules has failed like mine, that is part 84202-02. The cost for full kit 3x25k, 1x8k and 2xSpark modules was around $900. We can't wait to never hear clicking again (we hope).

Posted by trevorlawson I think its fair to say that the CC will out cook a thermadore due to open burners. Fair to say based on what? Please describe what this means. The high end is 22K BTUs-pretty close to Capital. This is the rating for the heat output, nothing to do with open or closed. The low end is 375 BTUs. We don't know what Capital has for that. I am sure everyone knows what I sell. What I sell does not detract from the fact that open burners outperform sealed burners. The difference between open and sealed burners is significant nothing nominal about it. We tested a wolf range with caps on and caps off using same pan same water side by side at the same time, the burner with caps off boiled water over 23% fast..... that is significant Here is the video. Outperform would be a mischaracterization of this "test". I see performance as more multidimensional than putting the most heat in the center of a pan. If you had a wider pan, or changed the metal it was made of, or what you are cooking, your results would be different. This falls under the category of showmanship rather than anything scientific. How can you say this-"the burner with caps off boiled water over 23% fast."without any supporting data? You are right it is not how big the burners are but how the burner delivers heat to the CENTER of the pan, so the base of the pan gets evenly hot. Sealed burner send vast majority of the heat to the outside of the pan, open burners send the heat to the center of the pan. Please explain using the principals of heat transfer how delivering heat to the center of a pan is allowing the base of the pan to get evenly hot. If you have a ring of heat on the bottom of the pan, heat will travel in both directions from that ring to heat the pan. The center will receive heat from more directions and heat quicker, until it comes to equilibrium, than the outside so it is optimum to have a ring with the maximum heat more towards the outside of the pan than the inside. It is much harder to get heat to the part of the pan outside of the ring. A sealed ring burner flame pattern is only slightly wider than an open ring burner, a little more if you have it wide open. If you use a pan with reasonably good heat transfer like copper or aluminum, the burner shape doesn't really matter as much, but I wouldn't want the heat in the middle of the pan. The only way I would see heat in the middle of a pan as a benefit is if I were using a very small pan or a wok. I use everything from a 7 inch pan to make caramel with no stirring to a 14 inch aluminum pan on my sealed burners. For any pan less than 7 inches, I have a "small pan burner" I can make fried potatoes in that 14 inch pan with even color all the way across. I use cast iron if I need a lot of heat as in searing meat.