If this configuration is what you want, you can always use the left hand side of the grill for major heat searing and the right hand side for lower temps cooking this get the worst of the smoke and grease more to the center of the hood.

I an not sure RAL apple red is real color ?

I have a 48" Culinarian and can understand the appeal of keeping all the burners on the stove grouped together. Nonetheless, I would never put the grill all the way over at the end. I use the grill at full blast, and regularly use a wok. To me, those are activities you always want to do away from the edges in order to maximize hood capture. Even with the hood I have, which is 54" x 27" and paired to a 1400cfm roof mounted blower, I believe this to be a worthwhile practice.

I'm not in the CC club, but have to agree with Dinoman. Highest heat, highest fume cooking should be in the middle for good capture. When you mention flames, those should definitely be away from the cabinet. Even if it's not enough to actually scorch, where there's fire, there's smoke, and anything that billows sideways and escapes the hood is going right up to your cabinet.

jfolley,

Are you getting RAL 3003?

3000 looks orangy red and 3005 looks brickish/brownish red.

Can't wait to see a pic.

yes, definitely it is RAL 3003, it is not the fire engine red but kind of a toned down red. Trevor, looks like some call it ruby red but on the capital site I think it is called apple red? Now I am worried about the grill all the way to the right. Trevor, how can I cook and sear on the left, the grill would all be the same temp, just the single grill. How bad would the capture be all the way to the right with this grill? I talked with the distributor who was actually here in my house and he said that as long as I am under the hood, capture should be fine, that I may see the smoke actually lean to the left and up but should be no issue at all. They just put a precision in my house for temporary use because my range was delivered crushed....so while they are remaking a new one, I have the use of this. Definitely enjoying it and the ovens were a delight. Have used the griddle and really like it but do find it to be a bit small. I will try and take a picture of my hood/range area so you can see what I am worried about with the grill. I am not a huge sear person anyway and wonder if I should just sear in a pan and then cook on low to get the med-rare we like. Honestly, I just don't sear now, so not sure that would change. Just how hot and smokey is this grill? Flames?

Jfol,

The posters have pretty much covered it. Personally, I wouldn't put a grill on any side. I'd have it right in the middle. I really don't care what anyone might say in terms of ventilation. I want the grill centered under my hood and I want a SUPER powerful blower.

That being said, I would never get a grill simply because of all of the smoke. Remember that if you want really good venting, you have to turn on your unit 15 minutes before you're going to start grilling. This aids in creating good air flow. If you turn on your hood AFTER you started grilling, your kitchen will look like the set of "Backdraft"

If I'm installing a beast of a range like a CC, I'm going with a griddle. In my opinion, I get more flexibility out of a griddle than I do with a grill.

Good luck with eveything. The CC is really, really cool and I love their burner design...

Here is a link that might be useful: The connection between Mullets and Appliances is scary. Read my blog!

Jofolley.... My mistake I had in my mind it was a 24" Grill.

I would recommend the standard configuration

23 23 grill 23
23 23 grill 23

My reasoning is from my experience with 48" ranges.

1) I find that most of my cooking which needs attention could be done on the 4 burners to the left of the range. I also want my grill close to me when I am using the 4 burners to the left, I want to be able to reach my steak without to much effort, lazy maybe but comfortable for me

2) I want my grill right under the hood, grills obviously produce smoke and grease I want to give my hood every opportunity to get as much smoke and grease out of my house as possible, people often call for extra wide hoods to cope with smoke and grease from regular side burners, just imagine what a grill would produces in the smoke department.

3) As for the 2 burners to the right I would use them for longer term simmering or Boiling water for pasta, maybe big pan of chili sauce. I also have customers who buy 2 wok grates for family wok cooking evenings, and so on. In our cooking school we use these burners to render stock down over hours of low heat. But mostly for anything that does not need my total attention.

Those are my reasons for sticking with the standard configuration. But if you want 6 burners together just make sure your hood capture area can cope with the smoke to the far right.

With regards the color, if Capital has the wrong name posted they should re-name the colors to reflect the correct RAL names.... (RAL 3003 Ruby Red) just to prevent misunderstandings down the road.

good points made, not sure what I will do, going to call them tomorrow because the distributor tells me the grill to the right is totally fine but not real comfortable with that. Griddle nice but kind of small, loved cooking on the one I have now, however love the idea of a grill with my wonderful cast iron griddle pan over it so I get the best of both worlds. not sure I want my griddle pan always on stove if not on the end since it sits up and might get in the way of larger pans on the burners next to it. lots to think about!

I vote for grill in the middle and also wok stir-frying. The CC grill isn't close to being as good as a charcoal/wood BBQ for steaks and chops, but as indoor multipurpose range grills go, with residential building/fire code-meeting specs, it's good. You get some flare-ups, wish it generated more, but Capital had to comply with residental-range safety standards.

I lined my grill box with alu foil as Trevor recommended. It is really helpful.

I chose the grill option, because I have griddles, and I can just put one of them on the grill, which provides ample, controllable heat for breakfasts or whatever you need a griddle for. If you need two levels of heat/temp, using a griddle, you can cook over two regular burners, and instantly adjust their flame levels. If you want more uniform heat, the BBQ grill with a griddle on top works fine. It provides more versatility than if you get the built-in griddle option.

Right now, I am working on learning how to use the CC oven for artisanal bread. First sourdough loaf was nice. The oven worked really nicely. My dough recipe needs major work. It was tasty, but I need bigger crumb bubble and a thicker crust. .

The dial temp and an oven thermometer on my CC are in disagreement by about 25 degrees, but c'est la vie, that's why pros advise using oven thermometers to figure out what your oven does, and what correction factors you have to use. I have a couple Wolf digital-temp-setting ovens, with dual fan convection, they also demand oven thermometers.

I am unfortunately still waiting for my 48" range but I had switched out to 8 burners. I have a fantastic grill/griddle cast iron plate that covers 2 full burners well and does a fantastic job. I currently have the griddle in the middle and just love the feel, look and cooking of having all that real estate on the top with those great burners. I like the grill but decided that my grill plate is so great that I enjoy using it and it comes with less cleaning over time. So it came in last week and they had not colored it to my red....so back it went...ugh!!

Hi jfolley! I am in the research phase, and i daily change my mind from Bluestar to CC. I have not been able to see a CC in person yet (I live in Orange County, CA), so far no one seems to be displaying them here. I also have the same feelings as you that I don't want to give up any of the burners (especially since I'm getting a 36") for a grill. My question is what is the name/brand of the grill/griddle that you like so much? I wouldn't mind buying an expensive one if it's worth it (maybe an Al-clad)if it gives similar results to a built in grill. If anyone out there has one they like, I'd love to know the name.

It is a 12 x 20 Cast Iron made by Paula Dean and you can find them at Bed bath and beyond. I am extremely picky and searched for quite some time for one that fit just right on it. I LOVE it. I love it so much I bought 2 so I would have twice the space if I had company or put it on my outdoor grill.

carol500 - Find a Culinarian, I don't care what you have to do, just find one & try it. We just flew from TX to Boston to check it out & purchased on the spot. There was also a Bluestar there. The ovens were fired up on the BS & the Capital. I wanted to look at the BS drip tray & burned my fingers on it! If I had small children in the house I would NEVER consider a BS. The Capital got warm, but never hot enough to even come close to a burning temp. Also if you compare the BS & Capital for spill over cleanup the Capital wins hands down. The simmer on that 23k burner was so low that my wife had to turn it up to incorporate the butter into her beurre blanc sauce.

Hi jfolley,
Hope you will post a picture of your stove once you finally get it. I too have been considering getting it in red, but have cold feet and keep thinking it would be safer to get in SS. I bought the RAL color chart to check out the two reds offered. As one poster commented, on the RAL color chart one red seems more orangey red and the other almost a deep red with brownish tones, so I am concerned that neither is the candy apple red I am looking for.
I am in the beginning stages of picking out kitchen cabinets and counter tops. Can't wait to see your pictures to see what other colors you used in your kitchen along with the red of the stove. Good luck with it!

Of course I will post it, if it actually ever gets here! So we had one on order and it came in months ago, smashed right side, so company was great, brought me a "loaner" precision to use. Reordered me a new one was supposed to be the darker red one not the bright one and have 8 burners, came in with a grill and no color....was quite discouraged. Trying to just hold my breath while they remake me another, and honestly not very happy it is taking so long but hard to complain because they were kind enough to give me a free precision that was brand new while waiting. I like the precision, it has a griddle, like the griddle but quite small, very excited to receive 8 burners for space on top.

Received our 36" today - wow 4 weeks from order to delivery - now if only the kitchen was ready. Ha, but it does look nice sitting in my den.