I have done a fair bit (somewhere between lots and nuts) of looking at 30" ranges of late. I've settled on the BlueStar, which doesn�t quite fit your model � standard layout has 2x22k burners, 1x15k burner, and 1 x simmer burner. You can re-arrange these for a very small up-charge; and I reckon they�ll build you a range with a different mix of burners as well. But my understanding is that the 22k burners, even on low, are not great for really low output simmering. Hence, if you really want all four burners to "go to 11," as it were (22k btu), this might not be your first choice. If it's a deal-breaker, then it is. I ruled out Viking early. First, I'm upgrading from a GE Profile that's a dozen years old or so. Moving to 4 sealed burners with a max output of 15k is not what I want � I can get more power from the new GE ranges. Second, I have concerns about reliability. I know a couple of folks personally (not just virtually) who have had problems with Viking, and CR reports a relatively high failure rate for the brand (I know that CR gets a lot of flack on this board for a variety of reasons, and I regard them as a mixed bag � OTOH, I don't think for an instant that they cook their numbers and when they report double the failure rate based on a decent sized survey sample, or "n," that's a concern for me). Wolf offers the same output, better reliability numbers from CR, and better consumer satisfaction numbers from JD Power. Thermador was a fall-back choice for me and my preference among the sealed burner options � I liked the size, shape, and elevation of the star burners, which go to about 18k btu (plenty for most applications). Plus I've cooked on one and have some friends nearby who've had good luck with theirs � tiny little samples, arbitrarily chosen, but the personal reports and hands-on exposure count for me. The CC range mentioned above may most closely fit your criteria. It's likely well worth a serious look if you can check one out in person. My own decision to focus on BlueStar has nothing to do with any particular defects with the Capital. An up-close examination of the ergonomics matters to me. I really like the way BlueStar uses the limited space of the 30" top, for one thing � a very key thing, for me personally � and the operation of the new racks in the oven seems very solid and smooth. For another, I tend to prefer models that have been out in the market � and subject to minor fixes and tweaks � for a few years. For another, I've got a colleague who has been using the 36" version of the range for 4 years or so, as well as a friend of a good friend, who grew up in the restaurant business and has several years' experience with the 30" BS (and a willingness to converse and provide very, very detailed reports). Tiny, arbitrary samples, but when systematic evidence is terrible or entirely absent, I give a fair bit of weight to face-to-face conversation with folks I know. Of course these are all reasons for me that might not apply to your search at all. And as I said at the top, the BS range in standard configuration just does not meet your criterion of having all four burners go from super low to super high. It's not an issue for me, but I understand the drive to optimize flexibility on a relatively small top, with only 4 burners (personally, I�m going to augment the range with a small, portable induction burner that can be pulled out as needed to, e.g., keep stock on simmer off to the side, or keep a back-up pot of water near boiling, but out of the way when I need that, and put away when I don�t). But this is going to be your range, and there�s no point in going to the trouble, and spending the money, if you are not going to get what you want.

here you go....I promise I am not a mean person and very forgiving but I have heart ached about this problem for the last 6 months. Unfortunately I have been dealing with it for 15 months. One of my hobbies is cooking, and i researched at least one year before i made the decision on wall oven type which turned out being the American range French door deal. Electric. If you have ever looked at it you would think that its the"real deal" Significant amount of money, but what the hey, its what i do and will last forever. The whole kitchen was redone including the oven which i used to own a 5 star. Worked great.. got rid of it because i put a stove top in middle of room and wall oven on, well, the wall... anyway as for aesthetics as i said the oven looks awesome. As for its abilities....... It takes 40 mins to hit 450 degrees. It takes 20 mins to hit 350. very odd. It also porpoises (rises above and below desired temperature) widely (50-70 degrees) making it very difficult to bake precisely. I put in a stand alone temp gauge after making sure it worked and watch the circus start inside the oven. its very difficult to cook breads, pastries and persnickety meats. What a let down with regard to the "Great American Range" company. I would expect this oven to have come from china. I called the company, they seem as nice as can be, but aloof as to the cause. Brad Gilbertson and I have been back and forth maybe10 times about a possible fix.... same answer... well we seem to be getting close. Odd for such a simple oven to be such a problem. I am ok with things that don't work. We live in a universe of chaos. it happens. However the response for the company is what I can't forget. One would think that if the unit was that good because of simplicity and the price was that high you might get at least some help from the company. Once I asked if they could exchange ovens or i could change to gas.... Mistake..... the sales guy tried to sell me another oven.. thats when I started thinking about blowing the whistle on them. My personal impression is, if a few customers are unhappy.... do whats right with the customer... if everyone is unhappy.. change something with the product.. btw I have bought the Capital Culinarian Rangetop with six burners and a 24 inch grill top. The hood by Modern Air is purchased along with it otherwise your house will be like the inside of a wood stove. That unit together is my favorite stove ever.. Lots of heat lots of eyes everything about it down to the aesthetics is fantastic. I thank Trevor at eurostoves for the help. He knows what he is talking about. Funny thing he told me about his gas american range was that it had a problem too when they installed it.. something with the gas line. Anyway..I have been forced to grind an ax and the sharp end will be American Range.

Yep, it is not the induction. I wanted induction, but my budget won't support it at the moment. Had it been induction, both would have been mine, budget be damned ;-). deb52899, keep in touch with the dealer, and other dealers in your area. I got a quote for the same unit I bought from a local dealer and they quoted $6400 with tax, delivery and installation for a "retail" version. Mine was identical, just overstock. They probably would have picked up the new in box overstock and kept the extra $3k. Look for showroom models, OTC and other options. You can save a lot going that direction. I just returned from the distributor and picked up a range hood that was in the OTC area. I picked up a VWH3048SS with a VINV600 blower installed. Retail was about $1600 for the pair, $350 was my price. If you can work with separate cooktop and ovens, they had several induction cooktops there. Not big discounts on them though.. This post was edited by paarlberg on Fri, May 24, 13 at 16:30

I would if possible choose a range top and separate wall ovens. That way you can choose each component rather than picking the burners you like and having to take the oven. I think that people have a bad opinion about Viking due to past problems. Middle by bought it but I have no idea if it is better or not. I always liked the look of them too. There was newer poster yesterday giving her opinion about Viking. Scroll to the bottom Viking vs capital As far as simmer Wolf and Thermador are very low BTUs and I would ask Viking what their BTU rating is if not listed on the website. Just as you compare the high end BTUs it is the same with low end. There are usually some kinds of issues that can arise for most brands but you have to look at how pervasive the issue is which is very hard to determine but when one person has the same issue with three of the same appliances it gives you an indication. Look at how the company handles the problem. There are all kinds of reviews here. In the end can you stomach the issues if you have pay yourself? Consider an extended service plan but read the terms carefully noting exclusions. As far as an oven, that to me seems to be the difficult thing to get right. I would try to bake in the ovens to see which bakes the best. Take an oven thermometer to see how close it keeps to a set temp. If you have a gas oven it can be on the "requiring more frequent tending" end of things anyway. Look at the size of the broiler. As far as a griddle most are steel which by nature are uneven. This is not all bad as many people like zones of heat. Some are thicker which makes the heat more even but they take longer to heat up and cool down. They should be able to tell you the thickness. I use an add on heavy gauge aluminum griddle when I need even heat, like for a large amount of grilled sandwiches because it has much better heat conduction so much more even and heats and cools quickly. It is also 15 inches wide so a lot more room. There are add on steel and cast iron griddles as well. You can even buy them that are fitted. Even if you like the built in, you can add an overlay if you need it, as they are very inexpensive. Cathi33 is right in that you have to look at how you cook now and consider what interests you will have in the near future. Some might tout something as a feature but it might not have any meaning for you and vice versa.