We paid $1799 for ours, total cost shipped to the door and honestly if I were you I would spring for another $200 and get what we did.
We were originally looking for a stove with the same criteria as you and prior to learning of the NXR we were going to buy a Kenmore for $1600, but once I saw the NXR it was a no brainer to spend the extra $200 because there was no comparison between the two.

It has a large convection oven, very nice heavy duty racks, an infrared broiler that gets to around 1700 degrees.
It is all stainless on all 4 sides and the top.
Has 4 great burners on top, exact same ones used by Wolf.
four 15,000BTU burners that are double stack type so all 4 are also very low simmer burners.

'For the price' there are none any better and they are WAY better than any of the Kenmore, GE etc that are $1200-$2000.

It does not have a warming drawer, we use our OTR Microwave for that though, it is the LG with the Warming Element and you can set it from 100-200 degrees and it works very nice.

Not sure if you can still find the 30' NXR for $1799 but we bought ours from a place down in Florida called DKA Distributing in Tampa, maybe they still have them for that price. Most want $1999

Here is a link that might be useful: DKA distributing

Compare this to the Kenmore.

The guy we had to install ours actually does some of the work for Sears when it involved more than just bringing it in and plugging it up.
He actually installs the gas lines and electric panels, runs wires and what contractor type work that is needed that their rather unskilled crew has no idea how to do.
He has been doing this for 25 years and said that ours was the best stove he had seen for even close to that low of a price.
He was very impressed.
Good friends of ours bought a Kenmore Elite model 78303 about 2 weeks prior to when we bought ours. Same guy installed theirs which is where we got his number from because he did such a good job for a very good price.
They paid MORE than we did for the NXR, they paid $1650 plus tax plus delivery came out to over $1900.

Our burners are WAY better, their broiler is almost a joke plus they have a fully electronic back panel which are always prone to messing up due to heat and moisture and how can you not have heat & moisture if you are boiling large pots of water, plus they only have ONE burner that is suitable for boiling a large pot of water, the rest are various sizes which personally I despise.
I want ALL my burners the same size with plenty of BTUs to use for any purpose plus be able to simmer very low.

Thanks Nunyabiz. I do like the NXR a lot but I've seen where some people have had problems with the blue enamel chipping off into their food. Have you had any issues with that?

I really like the look of a slide-in so we've also been thinking some about the Frigidaire Professional & Gallery series (I understand they're made by Electrolux) but many of the models seem to have a problems with plastic that melts, which obviously isn't good either.

We pretty much know what we're doing with all our other appliances, but I'm tearing my hair out with this range decision.

nope no issues with the enamel or anything else so far but have only had it for little over 5 months.

I doubt that there any stoves made that do not have some issues of some kind with a few of them.
Just have to bite the bullet and hope for the best.

So far for $1800 we have been most impressed, it cooks fantastic, the broiler is excellent, it looks very good and it is easy to clean.

Hey Nunyabiz1, nice looking range, and from what I have seen a very good value. How long does your broiler take to get to 1700 deg? My Culi takes awhile to heat up. Our last range was SS with a black top and what a pain to keep clean so I definately would recommend the all stainless it is so much easier to keep clean. The burners on the NXR are very close in style and power to the Wolf for a lot less money. No digital crap to fry either, which was the final straw on the old range.

We have a GE with plastic knobs and have experienced no melting...we've had it for years too.

Not exactly sure to tell ya the truth on how long the broiler takes to get to temp, never really timed it. I just start the broiler and proceed to get the steaks or what ever ready and by the time I am ready with steaks the broiler always seems to be ready to go.
But just guessing I would say about 10 minutes or so and it is glowing very bright yellow/orange with lots of blue waves, looks kinda scary hot actually. I have no idea what the actual temp is don't have a laser temp gun to check it.
But it is WAY hotter than the average gas broiler by at least double.

The burners on the NXR are "exactly" the same as the Wolf, same ones they use.

For roughly $2100 you can buy an American made pro-style Bluestar RCS instead of the Chinese made NXR (albeit with German burners).

Thanks Nunyabiz1, my Capital took around 15 min to get to 300 degrees, (that's all the hotter my digital goes) compared to my old range which wasn't infrared, but the POS took 15 minutes to light. Once it did it was full on right away. According to Trevor at Eurostoves the Culi was like 485 degrees after 20 minutes around 100 degrees hotter than the BlueStar, the previous champ. Where did the 1700 deg. claim come from? Not that I doubt it, but it does seem like a lot for a residential range.

Comes from just a guess, I figured most infrared broilers all got to around 1600-1700 degrees, many of the commercial ones claim to get over 2000 degrees.
If your infrared broiler is taking 15 mins just get to 300 degrees then something is wrong with it.
Hell your actual OVEN temp should not even take much more than 5 minutes to reach over 300, let alone the "Broiler" temp

I just now went downstairs and turned the broiler on just to check it out, took about 15 seconds to light, actually starts out blue then heats up the screen to a bright orange and hot enough to where I can not hold my hand 8" away from it for more than 1-2 seconds tops, it gets wicked hot in less than 4 minutes.
Regular old gas broilers, the type that are just basically a burner over your steak get up to 600 degrees and are ready to go as soon as you turn it on.
This is way hotter than that within 4 minutes but frankly I don't know what the actual temp is and for some reason there is nothing online to give you any ideas of how to judge the temp of an infrared broiler. It is almost like it is some secret.

You cant really go by BTU either because that has just as much to do with size of the broiler as anything else.
I can safely say this though, it is damn hot and gets there in well under 5 minutes.

If I ever get a infrared/laser Temp gun I will post what the actual temp is, as far I can tell nobody has ever bothered to do that anywhere.

""For roughly $2100 you can buy an American made pro-style Bluestar RCS instead of the Chinese made NXR (albeit with German burners)"".

I am sure they are great, but when I was looking for mine the cheapest bluestar I could find was $2500 plus shipping and that was about $300, so like $2800.
Unless I lived in Canada where Costco was supposedly selling them for around $2000.
So they were always out of my price range.
I have never seen one for anything close to $2100 myself.

Now Blue Star claims their infrared broilers are 1850 degrees, which I have no reason to doubt, so I would imagine mine has to be somewhere between 1500-1700, I am sure there isn't that much difference.

Every time I looked at Blue Star though, other than the price which was always too high another thing that turned me off from them was all the complaints I kept seeing and not only just complaints about something breaking or not working but also that Blue Star was basically worthless as far as fixing what was wrong.
Did not inspire confidence in buying one that is for sure.

My price range when I was looking 5 months ago was really $1600 max, but we went ahead and got the NXR for $200 more because it looked sooooo much better than anything we were seeing for under $1600.
Blue Stars were $1000+ over our price range though.

So while I am sure BS are great if you want a open burner stove, the NXR just fit our price range better and so far I am damn glad we spent the extra $200 because it is WAY better than any Kenmore or GE that we were looking at.

Also from what I can tell about the only thing on an NXR actually "made" in China is probably the outer shell and possibly the oven door glass.
All the major parts are made elsewhere, Italy, Australia, Germany and some in the US. It is basically just "assembled" in China not "made" in China.
Either way doesn't really make much difference as I have seen some things 100% "made in USA" that were pure crap, so where it is made is hardly worth discussion anymore.

plus the cost of using gas has cut out electric bill decently, the gas is only about $2-$3 per month using the stove every single day.

This info came from Eurostoves. "while the surface of the broiler might be 1600 - 1700 degrees the actual height of where you cook the food will be a whole lot less. Bluestar states the same 1850 degree broiler but it is about 380 ish at the cooking height. We must remember that the oven cavity can not exceed 550 degrees at any one time so clearly 1600 + degrees is not true. all broilers cycle on and off due to the legal limit set of 550 degrees." Thanks to Eurostoves for their honest input, they have actually tested broiler temps you can find a comparison of the Culinarian, Bluestar, Wolf, and DCS on their dedicated Capital Culinarian site. Eurostoves sells the NXR among others. That being said, I think the NXR is a great value for the money, much better than any of the pro wannabees made by the normal residential rangre manufactures.