Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23

One point to discredit...sorry, but the Blue Star is anything but rough. I prefer its burner and grate system to most others because they are solid and hefty and clean extremely well. I don't have first hand experience with the others listed and I am sure they are great units as well but the Blue Star power is unparalled. Capital's 19K BTU capacity is impressive but they will only give you 6 max. That is probably OK for the 48 but I have a 60 inch unit and specifically wanted a minimum of 8 burners and specifically did not want sealed burners. Blue Star will pretty much configure the top how you want it and I love the open burner design. To close, we have been thrilled with our BS and everyone who has seen it remarks "That is one of the most beautiful ranges I have ever seen!" Granted, those people have never seen even a picture of a LaCanche or LeCornue but the BS is great looking and a cooking machine.

Yep. FWIW at this point, I can understand. You had been planning a kitchen renovation, and in that renovation your dreams included a specific type of range, and then you decided not to renovate and the alternate plan landed you with something that was not quite what you had hoped for. It's natural to be a little disappointed. A "so close but yet so far" type of thing--and the money it's worth or even the gas vs. duel fuel is not really the issue. Whether it was the above referenced Hotpoint you wanted and you ended up with a Magic Chef, or you had your heart set on gas and ended up with electric--the fact that it's a hugely expensive stove is not the issue here. You were hoping for one thing and got something else. I think that your reaction is completely natural, and I think that you are getting over it--also completely natural. Like any other disappointment in life, you deal with it and move on. You just had a "moment" and shared it with the group, some of whom took it in stride and some who decided that it was a monetary issue, and that you don't have the right to be disappointed in something that expensive. :-) However, I think the best piece of advice that you received is to live with it awhile, put it through it's paces, and if it's really not performing the way you wanted it to, and you can afford it, swap it out for something that's closer to what you wanted. If I understand correctly, the dual fuel Wolf you wanted is not going to fit in the space you have anyway, so you might as well see if you can make this one work. As others have pointed out, the resale value is not going to change much between now and later, so you might as well give it a go. Good luck, Cj

Not to hijack the OP, but....@opaone being that you have had a wolf, and a Bluestar, most of the questions are directed at you. I have been flip-flopping on the wolf vs Bluestar 48 with a dual griddle...just like you. Problems with the wolf: 1) Ovens... the potential for chipping...fixed?? not fixed? I called Wolf an they said it is cosmetic unless the oven is glowing red...which is B.S. of course. And perhaps the M-series ovens that are in the new ranges don't perform very well as suggested by @wekick here (https://www.houzz.com/discussions/5187031/wolf-blue-porcelain-still-chipping). 2) burners. I love my cast iron and carbon steel pans for searing etc. I assume I would move to the griddle for many things I do in these pans, but the steak searing will stay in the pan I think, I think the non-uniformity of the wolf ring burners might end up bothering me....although I seem to do ok with by GE ring burners by just using the hot ring the center of the pan rather than the center. From reading many posts from @wekick on the topic, I want to make sure I post this (https://www.reddit.com/r/food/comments/760egm/update_i_reshot_heating_skillets_with_a_better/) as an illustration of the problem. Furthermore I have verified the existence of a hot ring when cooking with my IR gun. Proper preheating hides it, but place room temperature steak on a 500+ degree pan and it shows up. Problem with the Bluestar: 1) Temperature uniformity in the griddle as you have previously posted. On the plus, the BS goes up to 500, while the wolf only goes up to 450....don't know that I would ever need more than 450. I recall you were annoyed at the lack of temperature uniformity in your Bluestar griddle when compared to the wolf....did you ever find a way to make it more consistent? Like some perforated heat shielding? Maybe replacing the single tube burner with a u-shaped burner (thus voiding your warranty of course)? 2) The star burners will also non-uniform, with a hot-spot in the center...which of course is ok if I am searing a single steak in the middle of the carbon steel pan. But then I wonder if I would miss the hot ring when searing multiple steaks!! 3) two gas ovens....Don't know if this is good or bad honestly. I have always had a gas oven, while my parents have always had electric. 4) My wife likes the look of wolf....even though they look pretty close to me. Thought about the Hestan: 1) New company with no track record of service. booo. 2) 30K circuflame burner with flame on the inside and outside of the circle ...yaaaay! 3) Infrared griddle....yaaaay!!! Stainless steel griddle..boooo!! 24" available...yaaay!! but not with the 30K burner...booo! 4) Pretty darn ugly. 5) Stainless steel cooktop surface?? Seems crazy?? Ideally I would get a 36" gas range with a 24" griddle that performs like the wolf and 2 burners that perform like the BS, and a cooktop couple of induction burners to the side of the range...over a combi-steam oven. Only problem is that the range part don't exist. Or maybe I wouldn't need the BS open burners with the induction...but I have not much experience with searing on induction. Anyways, your thoughts are always appreciated....and you too @wekick...and whomever else. One has to wonder if all the range manufacturers are colluding s.t. none of them will put out a range that is best in breed across the board (burners, griddle, oven)....that is a joke btw.