Very high BTUs will heat up your kitchen, and that kind of heat is really not needed unless you want to do truly professional stir frying or indoor grilling, either of which will cause your apt to smell for a long, long time if you do not have venting to the outside.

The btus are not the issue, to me; the issue to me is *electronics* that can break down. I would really recommend that you look at the reliability/longevity of ranges that have electronics panels. Heat and electronics just don't mix in the long term.

You can always turn down the heat you use. Assuming you are considering the eventual buyer of your place, the average schmoe will be impressed with a pro-style range and won't think twice about exhaust.

Do you have "any" access to external venting? Reason I ask is that a friend who bought a unit in the JPM building across from the NYSE was given a strange setup where a chimney style hood vented into the "capture area" above the entire galley kitchen which then vented into the building's standard exhaust system. Yes, it's questionable, no, I have not experienced the practicality of it (do successful Wall St bachelors really cook?) but apparently it looked attractive to (or, more likely, was overlooked by) a buyer of a $2MM apt.

It's generally a function of what you cook, not necessarily how many BTUs your range has. You rarely keep all/most of the burners on high regularly. Although a recirculating hood isn't ideal, I'd still go with the DCS range - much better choice than the GE Profile.