Trevor,

Are all the models going to have a seamless plate rail/side rail as shown on the Culinarian website (picture is titled "Welded and polished edges")?

Here is a link that might be useful: capital photo gallery

oomtv- are you in the Sacramento area? If so, I'm familiar with Ferguson Enterprises and will be buying other appliances & fixtures there when the time comes. I will check out the Modern Aire brand. FWIW, I was at A&A appliance and Steve there had suggested Vent A Hood- something he's used in all his own homes if I recall. Thanks, oomtv for the tip.

Lalitha- I'm in NoCA and will most likely order our 60" from Eurostoves when the time comes.

Very cool that Capital will put the grille to one side on the 60" (albeit for a $500 upcharge); and am looking fwd to their wall oven units.

cassity..... The culinarian will come with the same welded and polished corners to the range top.

Trevor,

Thanks for the update on the 24" grill to the right. The $500 upcharge is OK for me. I'll check with my kitchen designer-chef guy (Don Silvers) and see if he would recommend that - he may tell me to stick with the standard configuration. Quite frankly, 6 burners on the left and 24" grill on the right (or 24" griddle or 24" wok burner) should be some of the "standard" configurations. Would also go all six 23K burners and use a "diffuser plate" on the burners when I need to low simmer.

As far as the gas wall ovens go, I'd prefer a size where I can get standard full-sheet pans to fit properly or a 24" oven for half-sheet pans. That's the problem with most 30" ovens - they never accept full-sheet pans. When I'm cooking for 12 to 24 people at home, ovens that won't accept full-size sheet pans are a real inconvenience - you can tell Surjit that. Capital's engineering, fit and finish are much better, in my opinion, than BS or AR. That's one reason I think they have been much more thoughtful and deliberate about their offerings. Thanks.

Crunchy,

I'm from SoCal, Ventura, actually. Nothing wrong with Vent-a-Hood. Top Manufacturer from what I've heard.

oomtv- hey I'm always open to suggestions! I'll check out modern aire, too.

I've looked into all the above hoods and the Modern Aire was by far the most expensive. For a 36" I was quoted around 3500.00. To me hood the pro style vents are by far the most overpriced appliance in a kitchen.

Modern-Aire Pro style hood with 1200 cfm internal blower is only $2597. I say only of course that still good money.

I agree that true pro style hoods can be expensive, having said that when you get a REAL pro range is worth the extra price in the long run.

Chopper,

I chose Modern Aire because they were highly recommended by the Ferguson Appliance Manager as having the very best customer service department of all that he works with. That is worth a lot to me in value of the appliance. That was the basis of my choice. Good luck to you in your decision. Best,

mtv

I like the proven design of The BlueStar - its keeps on going and performing with the results I have come to expect from a good manufacture

bcstoveguy - I asked this on the BS thread but can you tell me which model you have and the age? I also want to know what issues if any you have had.

I still love the looks of the BS but the service issues are very scary.

Test Driving the Capital Culinaria at Eurostoves - I wanted to share my experience with you.
I contacted Eurostoves to set up a day when I could test drive the Capital Culinaria Range. My husband and I are preparing to retire at the end of this year, and we are building a home. For the first time in my life I get to select my appliances. I looked at and considered other ranges such as Thermador, Wolf, and Blue Star, but was leaning toward the Capital Culinaria. As I told Trevor, my objectives, in addition to checking out the stoves fit and finish, were to test special features of the stove as advertised by the videos, and to potentially figure out which configuration of the stove I would want. I wanted to test the rotisserie by rotisserie-ing a chicken; to grill a steak; to make a béarnaise sauce; test the convection oven, and to make two stir fries: one using the wok accessory, and one on the griddle. And, very important to me since I donÂt have a staff to clean up after me, I wanted to clean the stove top and the ovens. With regard to checking out the convection oven, there is one video where they bake a pie in about 35 minutes using the convection oven. I have a deep dish apple pie recipe that I start baking from frozen and it takes almost three hours for it to bake, starting at 450F for 20 minutes, continuing at 350F for 2 hours and 40 minutes. I wanted to see if the convection would reduce that time, and I planned to take one of my frozen pies with me. I let Trevor know what I wanted to cook, my flight number and time of arrival, and other information such as my cell phone number. A couple days before my planned arrival, I confirmed arrangements with Trevor. On arrival, I called TrevorÂs cell phone, and by the time I walked outside the airport doors, he was waiting for me.

We arrived at Eurostoves at about noon. Eurostoves is in a strip mall in Beverly MA. It has a store front loaded with cooking gear, various brands of large and small kitchen appliances, and a separate commercial style kitchen where they teach cooking classes and where I would test the Culinaria. Trevor introduced me to the staff. Then he showed me how to turn on the CulinariaÂs oven and ensure the temperature had stabilized so I could get my frozen pie baking. We started the pie with no convection. I began making bread while Trevor went to the store to get the ingredients for the things we would cook. He returned with a whole chicken, a steak that was about 4" X 6" X 2"thick, a salmon steak, several chicken breasts, ingredients for pizza, and vegetables and sauce for stir fry. While I continued with the olive bread and chopping for the stir fries, Trevor made pizza, grilled the steak, grilled one of the chicken breasts, and cooked the salmon steak on the griddle. There just wasnÂt enough time for me to do it all, so it was necessary that Trevor do some of the cooking. Nevertheless, he explained what he was doing at each step. Roughly 1¼ hours into the pieÂs baking I noted that it was not baking fast enough. With the push of a button Trevor turned on the convection. The pie was completed about 45 minutes later. While we were cooking, Trevor demonstrated the boiling water test on the various ranges that are in the kitchen. You can see this on one of the videos, and I can now verify that the video is accurate. We set pans of water on a fully turned on burner on each brand of stove. Only the Culinaria had evenly distributed boiling across the pan. Every other stove had hot spots and areas that never reached 212F. Then we turned that 23,000 BTU burner down low enough that it was barely keeping the water hot. I did not need to test the stoveÂs ability to make a fragile sauce.

As each dish was completed it was sliced and served to us and any of the staff who wanted some. The staff was already familiar with most of the dishes, and eagerly shared with us. The steak and the chicken were as good as any IÂve ever had from an outdoor grill. The temperature of the Culinaria grill was perfect for sealing in the juices and delivering the meat cooked exactly how I like it  rare on the steak and done on the chicken  and very juicy. Trevor cooked the salmon steak on the griddle, and it also was done to perfection. There was a crispy crust about 1/16" thick and the inside of the salmon was tender and cooked just enough  not at all dried out. The same was true with the rotisseried chicken  delicious crispy skin and juicy meat. Although I have to admit that by the time we tasted the rotisseried chicken, I was so full I could only take a bite. The pie turned out very good. I was a little concerned that the fan of the convection oven would dry it out, but that was not the case. After seeing that it cut about an hour off the baking time, I wished that I started out with the convection turned on. And the stir fries: we used the wok attachment first. It is designed so that the heat is concentrated on the bottom of the wok, but there is a barrier to heating the wok handle. The handle stayed cool, and the stir fry turned out with the vegetables cooked just enough. Then we tried the stir fry on the griddle. It did not turn out as well. In both cases there were a lot of vegetables to cook. The wok made it easy to keep them consistently turning and flipping, but that was not the case on the griddle. It was difficult to keep all the vegetables consistently turned because as I tried to turn them with the spatula, they did not always turn, resulting in some of them over-cooking and some under-cooking. Maybe there is a technique to griddle stir frying, but for me I will get the wok accessory. Clean up was so easy. You can watch it on the videos, and again I can attest that they are accurate. The stove top, the griddle, the grill and the oven took only minutes.

When I spoke with Surjit, the company owner and range designer, I asked him if he was a cook and baker. He said, "Yes", but this range, which is definitely designed for cooks and bakers, results from the fact that he listens to his customers. Trevor confirmed that to me with several examples of changes that had been made based on feedback and requests from customers. He also noted that he used to sell another well-known brand from a company that was more typical in the industry in that they never once asked him for feedback. Before the end of the day, I decided that I will get the 48" Culinaria with the grill and the griddle. The fit and finish are outstanding, I think even beautiful, and the functions are a cookÂs dream.

We cooked and ate for about 4.5 hours. At the end I couldnÂt eat any more, and I must admit that I was exhausted, but the experience was wonderful. Before going I was somewhat intimidated at the thought of cooking in front of strangers. But Trevor and everyone else at Eurostoves were not strangers after about 5 minutes. Other than not knowing where anything was and having to look for equipment, although they were very helpful in that matter also, it very quickly became almost as comfortable as cooking at home. I strongly recommend that anyone considering purchasing a high-end range, test drive it first. And I recommend doing so at Eurostoves. Just buy your plane ticket. Trevor picks you up and returns you to the airport, and will help you test the range so that you can make an experience-based decision.

Thanks for taking the time to post your review Kerry! I'll bet Trevor was glad to get someone who wanted to test the cleanup! As that is important to me, I was glad to hear that it was easy to get looking good after a marathon cooking session.

I'll also be going with a 48" and was curious as to why you are going with both a grill and griddle? I definitely will be getting the grill, but had planned on buying a griddle to bridge 2 of the burners. Would you share your thoughts on the griddle in general and why you are preferring getting the dedicated one?

Thanks!

I would just like to say that anyone who is interested in testing the cleanup, I will have a nicely dirtied range the evening of Nov 25. I'll even pick you up at the airport and drop you back afterwards. :)

Kerry, thanks for the detailed post about your visit. I didn't get to cook on one so your feedback is helpful. Stir frying on a griddle can be a trick but with two long and wide griddle spatulas, it's not too hard. The problem you might have had could be do to the size of the griddle. Flipping stir fry on a griddle needs to be done with a bit of gusto so narrow griddles tend to be harder. Restaurant griddles are much larger and wandering ingredients can be scraped back to the center. Smaller griddles are more useful for single turn items such as pancakes, eggs, bacon, and such.

I think you've provided the first customer report of wok cooking on the dedicated grate. How was the height of the wok? I've found that many wok rings and grates elevates the wok too high to flip with ease. Based on the pictures and videos on the eurostove site, I don't think that's the case but am curious what you thought. Also, did you have it on high the whole time or was it necessary to lower the heat at any point?

bcstoveguy-

The new Culinarian is based on the chassis of the proven Capital Precision series range, IIRC. This is the foundation for what the Culinarian is built upon, as I understand it; and was upgraded with the open burners and a few tweaks here and there. So it's not like this unit, nor Company itself (the owners of Capital formerly started and owned DCS before they sold DCS) just materialized out of the blue.
Have a great day.

Hi All, to amcook, I have gone back and forth on the idea of an integrated griddle or one kept in a cabinet to put on the burners when needed. I have about four months before I will place my order, so I have time to change my mind if needed. But for now I plan to go with the integrated griddle. My current 30" JennAir has two permanent burners and two burners that can be replaced with either a grill or an integrated griddle. When we first moved in I tried the grill, but the down draft couldn't handle the smoke so I set it up with the griddle and have mostly used that as a place to put hot pots or dishes from the oven or cooking pancakes. However, after noting how much professional cooks use the griddle, I have been trying mine for more and more foods. For example, a few weeks ago I used the griddle for hash browns - what a difference! They were not at all soggy as they often are when cooked in the confined space of a fry pan. As I use the griddle more, I like having one ever-ready more. Although keeping my griddle available takes my stovetop down to two burners, in 13 years there have been only a few occasions when I needed to reconfigure to get additional burners. So a 48" stovetop with just four burners will be adequate for me. I also liked the way it is so easy to clean. You would have a hard time scraping down a griddle resting on burners, without it moving all over the place. So that is my current thinking.

With regard to the height of the wok, it was not a problem for me, but I am 5'8" tall. Nevertheless, it was Trevor who did the flipping. I have never flipped before and would prefer to toss food all over the kitchen in privacy until I get the technique down. I didn't lower the heat, and I didn't notice Trevor lowering it. I do think it would be nice if Trevor wrote up a little cookbook or cooking tips book to go with the purchase of the stove. He is very modest in explaining that he is not a professional chef, but he certainly knows how to get good results from the Culinaria!

Anticipating a potential question about why I want the 48" stove if I can get by with just two burners, the ovens figured in to my calculation. I really want that 12" oven and the 36" oven. The big oven for obvious reasons, but the 12" oven will be my primary oven when not making European-style bread; I won't have to take up space with a wall oven; we won't need a toaster oven; and I think it will replace a lot of microwaving because we won't have to feel guilty heating up a large oven space to reheat food. I like the idea of having those four burners should I need them, but I am unwilling to forgo the grill. Being able to grill indoors during bad weather with snow piled up on the deck and patio is essential after tasting how good that steak was. All that leads me to a 48" Culinaria. I can't wait. I'm jealous that you will cook this coming Thanksgiving dinner on your Culinaria. Best wishes!
Kerry

odiegirl13 -- I'll put my two cents in. I have an ten year old, 36", six burner Garland range that is the predecessor to the Blue Star. It was made by Prizer-Painter, it has the same burners, grates, broiler, handles, igniters, etc. as the Blue Star. I've been very happy with the stove. Repair people have been out twice, once to replace the broiler igniter and once to replace the oven igniter. Other than the oven warming up slowly and the broiler being small (throws out great heat, but can really only broil four strip steaks or chicken breasts at a time), my wife and I have loved the stove.

I'm in the midst of moving to a new apartment and renovating its kitchen. I've struggled with the Culinarian vs. Blue Star, but am going with Blue Star. On paper the Culinarian seems to have a better oven and slightly better stove top.

I'm worried about being one of the firsts to own a somewhat new product, as I need the stove by the end of the year. I know everyone says the Culinarian is the same as the Precision with new burners, but a lot more heat is being thrown off by those new burners. I would like to see how it performs for multiple people over several months in a home setting. In my mind, the Culinarian is not that much better (on paper at least) than the Blue Star.

Hi Kerry,

Thanks for the feedback about the wok grate. I think a built in temp controlled griddle is far better than a stovetop griddle so definitely agree there. If you cook on the griddle frequently, it's definitely worth it. I just wish I had enough room in my kitchen for a 30" griddle, 6+ burners, dedicated wok burner, and a small grill. :) Oh, I forgot the deep fry unit.

As to cooking Thanksgiving dinner... Let's just say assuming we stay on schedule, on that day, I'll be giving thanks for having my kitchen back.

Good luck with everything. I'm biting my nails that the stars align and things will arrive on schedule *and* we'll be ready to receive them.

I'd like to extend the same clean-up testing offer as amcook's to those of you on the eastern seaboard, in case you don't feel like flying all the way to CA. :)

Unfortunately...I got news today from Trevor that the Culinarian is going to be delayed for another month. I guess the grates are not ready yet. I hope it's here by the end of October!

Chopper,

I got the same news from Trevor. He told me they would be shipping by end of October and it's the burners.

I got the impression it was the cast grates that go over the burners. Is it the actual burners? I hope it does ship at the end of Oct. or I may have to have to switch to something else.

Its the grates, they are cast iron and made in China. The burners are fine.

Supposedly they shipped this week or were suppose to to there is shipping time, customs etc.

My personal thoughts are, and this is just me, that end of Oct. is probably conservative. Could be all wet too:-)

Thusie - I hope you are right that the end of October is conservative. I'm starting demo and I would hate to be without a range for sometime.

BTW, I too was told it's the grates.

For what it's worth, the Capital web site now lists their Culinarian ranges. So even if the Culinarian hasn't been 'announced' per se, I imagine it's official now.

Trevor,

Any chance Capital will make a version of this stove with an 1850 degree broiler? I love making prime dry aged steaks at home. Wanted the bluestar for this purpose although I'm worried about the build quality.

When I tested the broiler on the Culinarian and the Bluestar in the store, the Culinarian was HOTTER on the top rack.

While Bluestar may well state a broiler temp of 1850, this is no where close to the actual broiler temp at the height of the first rack Which is where you cook....

I did speak to the factory about the Culinarian broiler temp and was told the folowing

temp of actual broiler serface 2500 degrees
temp of Glass below broiler 1500 degrees
My test for Culinarian top rack location 483 degrees
My test for Bluestar top rack location 384 degrees

What should also be considered when comparing broilers is the actual coverage / surface area.

Capital Culinarian 11" x 16"
Bluestar 8" x 10 1/2

Tests were carried out with the door fully open, so the broiler would not cycle on and off.

That is surprising. I was always under the impression that Bluestar had the most powerful broiler in the market by far in residential ranges. If the Precision and the Culinarian share the same broiler, that would mean that Culinarian's broiler was always more powerful, just not marketed as an "1850 degree broiler." If this is the case, is there any reason to own a salamander? Wouldn't nearly all pro ranges (Wolf, Viking etc) have just as powerful a broiler? I just did a quick BTU comparison and all of the common high end ranges seem to have the same or more BTU's on their broiler than Bluestar's 1850 degree broiler. Am I missing something here?

I'll be purchasing a Culinarian sometime next year (new build still in design phase). Are there any rumblings that the Culinarian will come in any color choices by that time?

Trevor you may want to check out the reports on the appliance advisor, it may assist you factually about the capital ranges and their developement

John... Yes I did see the appliance advisor, If I recall it said the Culinarian was 26% more efficient than the Bluestar

Capital Claims it has Best Open Burner
Submitted by advisor on Wed, 09/08/2010 - 11:56pm.

In testing performed at Capital Range Corporation's west coast laboratory, Capital's new Culinarian open burner range was shown to be the leader in speed and efficiency. See all the test results on the ApplianceAdvisor.com People's Cooktop Test. Few as efficient. None as fast.

President Surjit Kalsi said, "This test is direct comparison with Blue Star listed in your previous list. The Blue Star Efficiency under same conditions is = 29%. Our Burner is almost 26% more efficient."

Personally i don't put much stock in these results, to many variants.

evidentally you did not read the full report, there are several more pages the capital test is not non bias or independent

John

I never said it was non bias or independent in fact it clearly says in my post above the tests were carried out by Capital in Capitals laboratory ......

You know I have read the appliance advisor postings because my name is all over that thread.

What is your true intentions for the last two postings?

LOL. Trevor you have to deal with some serious 'hatin'. He obviously CLEARLY said he didn't put much stock in the results.

on another more positive note, This...

http://www.prweb.com/releases/2010/09/prweb4541824.htm

Reading on Capital's own site it states each range will get one 8k btu burner and one 15k btu burner.

So the rest will be 23k btu standard?

Where will the 23k btu rear burner be located?

When will the promised color options be available?

For what upcharge? I know the estimate was $3-400 but woundering if their is an actual price yet.

What is the upcharge for the wok grate?

Thanks

Am also curious about their 6 burner rangetop and pricing. Our remodel will probably get started in early November time frame given where our cabinet maker is at present time, so we have a little time. We've gone from a Wolf cooktop to a Bluestar rangetop for our plans. The Capital loks very promising as well and pricing may dictate a bit here. Have found the Bluestar via authorized dealer for under $3K though and know the sealed gas Capital is just under $3K so am guessing this new open burner version will be more. Good thread here. Hopefully, this rangetop will soon make its debut and ahve pricing available!

First, I'm somewhat amused and disappointed with some of the attitudes by some in this thread. It's a stupid RANGE- why the snobbery and thinly disguised vitriol? But I digress..

I am quoting this from the PRWEB article that was linked above a few posts:

"About Capital Cooking and Surjit Kalsi-

Capital Cooking Equipment Company is committed to manufacturing the finest quality ranges in the industry. All of its ranges are produced in the United States and are made of 100 percent stainless steel bodies. The company has a longstanding history that hearkens back to 1986, when Capital Cooking�s president, Surjit Kalsi, founded the concept of the high-end, commercial-quality range for the home while working at U.S. Range Company. The resulting product, the Viking Range, became an overnight success. Shortly after, Kalsi founded Dynamic Cooking Systems (DCS). The company became a leading manufacturer of professional quality gas ranges for residential use and the first company to design an all-stainless-steel barbecue. DCS ultimately became a preferred original equipment manufacturer, private labeling products for GE, Jennair, Thermador, William Sonoma and Costco. DCS was later sold and, Kalsi became a partner in Capital Cooking in 2005. Today, Kalsi continues to further his role as an industry leader, creating a wide range of high-quality indoor and outdoor appliances to meet consumers� needs."

So THERE'S the real, hidden, salacious truth about Capital. Oh my... I think I'm going to gasp.

Kalsi and Co can build a range for my homes anytime, anyday; while others thumbing their noses and sniffing disapprovingly can go polish their range badges.

The PRweb article is a press release. That means it was commissioned, paid for, and approved, by Capital. It was written by someone they hired. That is how press releases work.

Capital and the Culinarian are, I am sure, fine products. But citing their own press releases in their favor is sketchy.

As far as I am concerned, this whole thing is like arguing about who makes the best motorcycle. There is no right answer, only a million different tedrils of the the question, all ending in different conclusions based upon the criteria used and the individual taste behind each. The answer for those of us who like motorcycles is "Ride what you like."

Well, cook on what you like! But let us argue about who is better anyway!

Yes the article I linked to was a press release. The "more positive" note I was talking about was that the range has progressed to this stage. It is now on Capital's website as well as Eurostoves, we have the ranges manufactured waiting for the grates, and it has been verified that it is the exact same range as the precision safe the burners.

Those that want to keep talking it down pretty much need to talk down the prestige range, which is going to be pretty hard considereing the fit and finish, the functionality, and the features such as the rotisserie and the grill.

It is getting harder and harder to hate on this product. Meanwhile those of us with orderes in are pretty excited about getting our ranges.

As far as I am concerned, this whole thing is like arguing about who makes the best motorcycle.

Answering conclusivley and objectively which is the best motorcycle is impossible.

Sometimes,it is possible to answer what is the best performance motorcycle objectively.

Other times one needs qualifiers such as "if top speed is the most important" or "if acceleration or handling is the most important" then x is the best.

That is what most people are talking about here.

Not which range is the most beautiful or gives any particular person the most satisfaction.

Simply, what is the best cooking machine.

If making Sheppards Pie in a cold climate is most important criteria then an Aga cooker is......

It wasn't your providing the link that I was referring to, gregl, it was another post further down that seemed to be citing the thing as if it had the slightest veracity whatsoever. It doesn't hold any weight at all other than it expresses the opinions of the corporate leadership of Capital.

In fact, I have reason to question the veracity of the document right at the outset based upon the statement that Surjit Kalsi "founded the concept of the high-end, commercial-quality range for the home while working at U.S. Range Company."

The guy who "founded the idea" was Fred Carl Jr., a 4th generation building contractor from Mississippi, after his wife told him she preferred an old Chambers or commercial stove to anything on the market at the time. He took his idea around to several manufacturers to see if they could or would build it for him. Kalsi may have worked on a later version of it but it sure as heck wasn't his idea.

That's that Rashomon thing - everyone involved in something sees their part. I was involved in a project that went kind of huge. In later years working on another project one of the management said to me that I was the only person he'd met from the previous one who didn't take credit for it. Could it have been done without me? Sure, but it would have been very different. For business purposes I would have been much smarter to do what everyone else did, but I'm not that smart. One of the people involved, who was there the least - one day - in private denigrates the process like crazy but still rides it all the time.

Business is business, for better and worse. There's very little way to really know much about anything unless you were there. I've met Mr. Kalsi, I've seen the range, I'm buying it - its what I was waiting for.

I've met Mr. Kalsi, I've seen the range, I'm buying it - its what I was waiting for.

+1

Ditto - after seeing the CC, it was an easy decision for me. There was very little not to like about it.

My prediction - all of us taking the plunge with the CC will be quite happy. And for those buying a new BS? I think they too will be quite happy. We know some quirks about the BS, we'll find out some quirks with the CC. Two great flame throwers.

(oomtv: btw, I think I'm just down the road a bit from you. I'm in T.O.)

Jon

We are giving serious consideration to a 30" CC after looking at all of the standard consumer/prosumer level gas ranges and coming away underwhelmed by their quality or lack of features... Can't believe I have to spend this kind of money to get what I want in a range!
My one real concern at this point is ventilation... We will need to keep a microwave hood due to our kitchen configuration. It is rated for 350 CFM on high, and there is a nearby window - am I asking for trouble using the Capital without a full blown hood? I'm justifying it with the thought that my current range has two 16K burners and I haven't melted the house down yet... Thoughts?

schlitze,

I have been told that there are only a few microwave ovens that can be installed over a pro range. Heat to the bottom of the microwave is one issue, heat to the electronics is another. I have a Dacor externally ventilating microwave over a 30" Dacor cooktop. I've had to have the keypad replaced twice in 9 years. The Viking makes an above the stove microwave along with a few others that you might want to consider. The heat of the CC or any pro range is going to be an issue for any above range microwave. Good Luck in finding the right combination.

mtv, Ventura CA

Is there any place you can put a drawer microwave? You are going to need a hood with somewhere around 900 to 1200 cfm for the cooking capabilities you are going to have.

Good luck.

Hoping to find out more information about the 6 burner rangetop, when to expect them to be available and also pricing. Kitchen remodel is due to begin in early November and it is either the Capital open burner rangetop of the Bluestar 6 burner.

Anyone know a price yet on the 30" range? I'm about to pull the trigger on a range and the only ones I've been considering so far are DCS, Dacor, Bluestar and American Range.

Time to start a new thread! Capital Culinarian - Are you guys serious II?