Trevor, I am not seeing those measurements for the Bluestar. I checked your measurement in my oven, a 36" RCS Bluestar. I get 18-5/8" front to back on the top rack in the top slot and 18-1/4" on the bottom rack, measured with the racks pushed all the way in, from the back wall to the front edge of the racks. But this does not tell the whole story because the racks don't come all the way out to the door. The oven cavity is 20" deep but then you still have a smidgen of room because of the door gasket. For reference, the oven cavity is 29" wide. Full size baking sheets fit in easily.

i had my CC rangetop (6 burners,+ grill) for almost two years now.. I like it a lot and it works well, The power is great at high and the simmer is also pretty low. Wok cooking is great for power, (but I notice it gets really hot in a ring pattern, and on the side where the wok ring has the opening, but there is a cool spot right at the center, and on the side where the wok ring is blocking the fire) I have a grill and it works very well also. So far, my only complaint is that for some of the burner, the ignitor will click randomly at simmer, esp when the hood is on. does that happen on your burners too. it clicks on about 2-3 out of the 6 burners on mine.

Thank you again for your responses. The look that i am trying to go for is a custom cabinet surround for the 42" VAH(below). The cabinet maker Schuler (we are getting cabinets for Lowes) only works with VAH and they offer only 21" deep(400 CFM) and 24"(600 CFM). The 900 CFM model is only available for the 48" wide hood and i think it would be overkill for the 36" RT. I am so glad we have forums like these which help folks like us get unbiased opinions from experts like Trevor. Our design right now for the hood - Having said that, our home is a custom build and we have some degree of freedom in terms what we can and cannot pick for the range hood. Our budget for the hood is $1500-$1750. There are many ways i see range hoods shown on the internet and i have listed a few that i see below but not sure which one would be more efficient and bring biggest bang for the buck without having being sent to the washers. Can you please recommend? 1. Hood sticking out of the cabinet https://www.houzz.com/photos/white-english-country-kitchen-traditional-kitchen-new-york-phvw-vp~380573 2. Just the range hood venting out with no cabinets around it. https://www.houzz.com/photos/stainless-steel-range-hood-phbr0lbl-bl~l_143103 3. Hood with cabinet surround https://www.houzz.com/photos/barrington-ri-kitchen-traditional-kitchen-boston-phvw-vp~98361 I personally like option 3 but i think its the most expensive. I would then settle for option 1. If if pick option 1 then which ranges would you guys recommend that would go well with the Capital 36" RT? Thank you in advance.

"So now I am wondering if I would be happier with an rnbv2." If I were buying BS range, it would be the RNB. The Platinum oven would be a deal killer for me. Since you are gutting your kitchen, I would consider a range top and wall oven(s). You can pick each component separately as "best" and if you are getting closer to retirement, you might be better served with the oven in a more ergonomic position. "Meanwhile, the CC now has a dedicated simmer burner," BS has a small burner too. I believe CC calls it a small pot burner. You would need to look at the BTUs on the low end of any burner rating, to compare ability to simmer. Unfortunately this information has never been available on either of these ranges. Anecdotally, users of both report they both can simmer. Many manufacturers report the simmer in temperature which would be like rating the burner in temperature on the high end. It depends on cookware and what you are cooking. " I leave the griddle on the range and I use it every weekend for breakfasts, and multiple times a week for producing grilled cheese sandwiches for hungry boys. I thought I wanted a griddle in the new range, but I admit that I am holding back because a stainless griddle will really look dirty all of the time unless it is covered." There are whole threads on built in vs overlay griddles. I think the biggest benefit with a 36 " range for an overlay is maintaining the flexibility of having 6 burners. There are different types of overlays. They generally made of cast iron or steel( not stainless) which seasons to become nonstick but not that great at conducting heat so has hotter and cooler zones which many find useful. Chef King(steel) is popular. I have a couple that are aluminum, which conducts heat really well. They come in bare or nonstick coated. The bare aluminum seasons but takes longer. It is great when making large batches of grilled sandwiches or toasting buns. It can be actually a little bigger because it heats so well. Aluminum is much lighter too. It does need to be thick. Royal Industries makes a good one. There are also fitted overlays that you can buy. "I have demeyere skillets and conical saute pans, which are absolutely the bomb. I wouldn't trade them for anything. ( I have TJMaxx vinttage all-clad stock pots for boiling water.) I have a couple of non-stick skillets and pots for eggs and oatmeal. I have some le creuset. I have a carbon steel wok." BS star shaped uncapped burners provide more even dispersal of heat to pans that don't conduct heat very like LC or cast iron or steel and are sized so that you can match the pan to the burner to take advantage of that. There are threads on the difference in gas and electric ovens. Gas, even though water is released in the combustion of gas, requires more ventilation and is more superficially drying to what you are cooking and puts more heat and humidity into your kitchen. This allows better browning so great for roasting. This is probably TMI. I have never spent this much time buying a car( ! ) but then, I expect this range to be my last and I want to choose well. I bought a new sewing machine a few years ago and it said on the box "This will be your last sewing machine". It was a little unsettling but probably true.