Glad I logged back in to GW! I've been absent from these boards for a long time. I received a Culinarian in November but due to construction I didn't move into my kitchen until the end of February. I didn't want to worry until I had lived with the burners for a while, but I've been unable to get anything close to low heat or simmer... plus I had much more urgent issues to deal with after gutting the entire first floor of our house. Now I'm ready to tackle the Culinarian issues. Looks like the "new" new burners must be the answer... time to call Trevor. Like many of you are saying, if I could have a "dream" rangetop on my 30" range, it would be 3 of these big burners that also would simmer well, plus 1 burner with a smaller flame pattern. I find that the flames spread too wide when I use small pans. Sometimes you want a bunch of heat but are using a small pan. I find that's really difficult and I am not comfortable with flames leaping all around the outside of a small pan.

To do real wok cooking as done in a Chinese take-out place, you would need gas burners at least as powerful as 60,000 BTU's, if not 120,000 BTU's. No gas rangetop (cooktop) has anything close to that. Most gas cooktops have at maximum between 15,000 - 18,000 BTU's. Most people doing wok cooking on those are generally steaming their food rather than stir frying it. I have a Kalamazoo outdoors grill with a 60,000 BTU side burner. I use that for my wok cooking. I used to have an Elan gas cooktop with an 18,500 BTU maximum burner. I could wok cook in fairly small quantities successfully, but anything larger I would end up steaming the food. I have a 36" Thermador induction cooktop with 5 burners and it has the largest burner available (13" diameter) and the most powerful (4,600 watts, which is equivalent to about 45,000-50,000 BTU's). I use a 14" diameter perfectly flat pan to approximate wok cooking quite successfully, as one can't cook on induction with anything but a perfectly flat pan or saucepot, as the cookware has to be in constant contact with the burner surface to be heated by the magnetic waves. Nothing beats induction for low level simmering and melting chocolate, etc. And nothing beats induction for high speed boiling. Some of the outstanding characteristics of the 36" Thermador induction cooktop are as follows: Sensor Dome: Retractable sensor measures the heat of the pot and keeps the temperature consistent. Cooksmart: 9 pre-programmed cooking modes. Anti-Overflow System: Exclusive feature prevents spills by automatically shutting off and sounding alarm when liquids are detected on surface. Safer Operation: 2-Step Digital Control Panel indicates when elements are hot or very hot. As only the pot gets hot with induction cooking, it is very rare that any part of the cooktop gets hot, except from the reflected heat directly under the pan. Panel Lock-out: Child safety lock-out for protection. Six Timers: Auto Shut Off Timer available for all the separate burner elements enables user to set desired cooking times before shut-off. A Separate kitchen timer is also available for general timing and shut-off. Blue Light Illumination: Touch control panel with blue light illumination offers 17 power settings. Industry Exclusive Triple Zone: On the largest 13" burner it can also accommodate multiple size pans with 3 diameter sizes. Speed heating: Induction cooktops heat 50% faster than traditional gas cooktops. Since induction heating can change temperature immediately since only the pan gets hot, you can be ultra-precise with no lag time in heating. Gas, on the other hand, heats the grates besides the pan and isn't anywhere near as immediate in adjusting temperature. Plus, there is no cooktop as easy to clean as an induction cooktop. Since the cooktop doesn't get hot, there is no burn-on of any spills. A simple wipe down of any accidents takes care of everything pronto. To prevent scratching of the cooktop I like using Silicone pads, such as Merle's SilPat octagonal pad. Others use paper towels or cloth. The inductions magnetic waves only heat the pan, hence there is no danger of burning the SilPat or towel. Also, there is no "greener" way of cooking than induction, as between 85-90% of all electricity is used to heat the pan. With gas less than 50% of the gas is used to heat the pan, the rest is used to heat the kitchen and the grates. The kitchen stays cool with induction cooking. To chefs in the know, particularly in Europe and and at the Culinary Institutes, induction is the professional way to go. Gas is considered old-school--and not in a good way. Greg

Not a casting issue. The same grates are fine in other positions and other grates that were fine, in other positions wobble if put in the wobble location. Mine has the diagonal wobble on 2 grates. The wobble occurs from the back left of the grate to the font right. This is on the back left and back right positions. Seeing what I read above, this seems to happne at least on two grates for those affected but the positions on the rangetop are not the same. When I go home I will try flipping around the grate supports and see if the position changes. Mine is being hooked up today. I also called capitol for the new trays and supports, since I can see I have the grate spacing/movement issue. I can see the grate hole wouldn't remain centered over the burner without them.

Hello, Trevor. It is very nice to seeing you here. It is weird then because I saw this on Capital's website at http://www.capital-cooking.com/product/390, then click warranty link. CULINARIAN SERIES 36" Gas Cooktop WARRANTY â¢ONE (1) Year full parts and labor covers entire product with the exception of painted or decorative parts listed below*. (Light bulbs covered for 60 days after installation). Standard shipping only. Expedited shipping will be at customersâ expense. *Painted and decorative parts will be warranted for 90 days from date of original purchase. Any damages or defects must be reported within this timeframe. Replacement painted parts may have slight color variations from the original parts due to normal manufacturing variables. â¢FIVE (5) Years limited part replacement warranty. Covers part replacement, as noted below, due to malfunction during normal operation. â¢Ranges*, Range Tops*, & Ovens*: All Burners**, Heating Elements, Grates*, Griddle Plates, & Oven Racks â¢Barbeques: Gas Valves & all burners (excluding infrared burners) â¢Parts will be provided at no cost to the owner with proof of purchase. All other expenses, such as labor and freight, will be the responsibility of the owner â¢*Excludes Porcelain Enamel Coating for ovens and grates. Porcelain enamel is prone to wear over time and use. â¢**Unless covered by LIFETIME warranty ... But anyway, if it is ok, could you shed some light on how to do it?