I really like the grill on the CC. Capital has a line of high-end outdoor grills that's well regarded. The grill on the CC is based on Capital's outdoor grill. There are ceramic rods above the burners that helps in the heat distribution. They did step down the BTU for indoor use, but it's still more than enough. The grates are also reversible where one side has narrower bars and grease channels for meats and the other side is wider with more surface contact for fish and veggies. But honestly, I use the narrow side for everything, including fish and veggies with great results. The grease channels in the grate angle down toward the front so excess grease can be captured, kind of like a Foreman Grill. Grease that drips straight down gets vaporized below. I have to say, I like the indoor grill on the CC better than my Weber outside. Just make sure the hood is up to the task.

Like mojavean states, the grates are coated with a porcelain enamel, almost a glass like substance. It will wear, and it might be susceptible to attack by "some" of the stronger dishwashing detergents that have potassium or sodium hydroxide in them. I quote one sentence from Wikipedia under the topic 'dishwasher'-"glass dissolves slowly in alkaline aqueous solution."... you can read the article yourself. I mentioned before, it's like the porcelain coating on French cast iron ovens, such as Le Creuset and Staub. Having said that, it would probably take years to have much of an effect. Still, I would rather have the bottom of my pans wear out this coating. The grates will take a seasoning, you just wipe them with the smallest amount of oil, and turn the burner back on. Some oils smoke less than others, refined light olive oil is good, this seasoning may burn off and stick to the bottom of your expensive copper pan, especially if it's a fresh seasoning....otherwise, not a problem, and in fact it probably protects the porcelain from wear. The big thing with cast iron, even porcelain cast iron, is to keep it dry. Sometimes you'll see a light 'bloom' of rust on it, just wipe it off. But if rust gets under the porcelain, it will lift it off and chip it. To clean, I use an almost dry scrubby sponge, and leave the bowls on the cooktop. If I spill a mess of flour, or manage to make a complete mess, I do take the bowls to the sink and rinse them there.

The Wolf has an IR grill and has one temp; really hot. The Bluestar is a flame grill with a 15k btu burner. The Capital grill is a hybrid. It uses an 18k btu burner to create the heat and ceramic rods to distribute the heat for more eveness. Have not used the BS. Most describe it as hot enough.Some say it takes a little long to heat up. The Capital reaches temps upwards of 550 degrees. But temps are variable from low to 550. I don't think there is a real debate about which grill is better in the RNB vs Culinarian just how big is the margin. Re Oven size. When I was looking to buy I took my most used pots/bakeware to see if there was a comination I could put in the BS that would not fit in the CC. Could not find one. Another poster in several threads did the math using standard size bakeware and could not find a combination that fits BS but not CC. The 30" oven is a different story. Re Burner Pattern. I think the BS is prettier but the CC slightly more effective. Forget his handle, but the only GW member that has owned both a BS and CC agrees. Re Simmer It does not seem simmering in the 130-140 degree range unassisted by a simmer plate is that important to you. Re Looks. I find the 30" CC ugly. The proportions are wrong and the fill grate on the rangetop looks like an afterthought. 36"-60" I like them both the same. You like the looks of the CC better for your particular kitchen so advantage CC. Re Quality I think BS has shrunk the gap recently but not eliminated it. The quality issues for Capital seem of the fit and finish variety.Like the grates fitting a little lose on the rangetop(not on the range). And they fixed that problem rather quickly. The BS problems are of the functionaly variety. Like the hot door or the sticky door of the past that seems resolved now. But it seems it took years and CC competition to get that fixed. Re Price. That is the only real stickler in my mind. Even at UMRP I still lean CC. When I was looking to buy I was leaning CC but willing to go BS if I found the right deal. I found a real good deal on a 36" self-clean CC so bought that.IF I would have found a better deal on the BS I would have bought that. Disclaimer. Above is just my opinion. Trying to honestly help and answer avidchef's question. It is fine if you have different opinion. I have no desire to enter into flame war.

I have a CC with a grill and it is relatively easy to clean and maintain. Before first use, I lined it with foil like in Trevor's video on his Eurostoves website. With the exception of lining it with foil, I treat it like my outdoor grill. When I'm done grilling, I crank up the heat and let it carbonize the bits on the grate. I sometimes do this while I'm eating, especially if it's just a quick meal. Then, when it's done smoking and still hot, I use an outdoor grill brush with stainless steel bristles and give it a good brush, pushing bits and dust down. I also wipe up any grease in the grease catcher on the front of the grill rather than push the grease into the hole to the drip pan. Then I let it cool and put the cover back on. The next time I need it, I just remove the cover and turn it on. On one occasion I didn't clean it afterwards. As a result, I had to clean the grill with the above method before I used it. The process also served to preheat the grill but it also took longer to begin cooking. I've used my range for about 10 months now and I have only done a full clean to it once about two months ago. I was kind of surprised that it was cleaner than I thought. After breaking it down, just wiped down the insides and used some BKF in a couple of spots. Then I replaced the foil. I also noticed that there wasn't a lot of grease in the drip tray. Just a few spots on the foil. Compare that to my Weber where the area below the burners is full of grease and grease saturated bits. I've had grease fires on the Weber, but never on the CC. My guess is that it's partly due to the design of the grates. The grates have channels/runnels that send the excess grease to the grease catcher in front. The ceramic racks underneath were just washed in the sink and air dried. Once I put it it all back togeher, I fired it up and let it smoke out before shutting it down and covering it again. I'm thinking that this full clean may only be a yearly thing for me. I think at a minimum I'll just inspect the foil going forward and clean it if necessary.