I believe you could also get the AG DCS in that price range. It has an infrared broiler, oven has roller slides and convection fan. There are three 17,500 BTU burners and two 12,500 BTU burners. Continuous cast iron grates.

Make sure you include in your plans and your budget a really effective rangehood exhaust system, one that exhausts to the outside and, if you want to minimize noise, one that allows for a remote blower. The range you choose should be paired with an exhaust system of the required capacity, as measured by cfm, cubic feet per minute of air exhausted. There is a formula that specifies the number of cfm required per BTUs (British Thermal units) of heat generated by your range. That's just a general guide. A lot depends on your cooking habits -- how often you use all burners, how often you do stove top grilling or messy frying that kicks up a lot of greasy smoke.

Unless you plan all this in advance, you risk ending up with a nice range, but a lot of bad smells after cooking up a storm. There are several good posts on this forum that deal with this issue. Do a search for rangehood.

Good luck.

I should have mentioned on the DCS the usual price is a little higher but most places will deal some. I believe I paid 3,300 in April.

Great! I thought the DCS was out of our range. How do you like yours? What hood do you have with it? How many CFM's

I have a kobe hood. I believe it is 700 CFM's. It has worked very well for me. The DCS took a learning curve, first I was new to gas and it sure has big/high BTU burners.
For my style cooking I rarely need beyond med heat. The larger BTU burners are diagonal from back to front with the two smaller ones front right and back left. I love having the center burner as a big one well under the hood but not in the back.

I just went to a store that had a special rebate for Wolf if I buy before the end of the year. The Wolf AG 30 inch 4 burner would come to $3900. It's a little bit of a stretch. Not sure about Wolf with all the problems.

I do love the 5 burners on the DCS. So, are you saying a lower burner is right front? That is the burner that DH likes to cook on high heat. I guess he can adjust.

Kobe is the hood that the Wolf guy recommended too.

Any pictures of the hood?

Oh I feel for you making this decision - I wanted the Wolf AG very badly but I was buying right when so many people were having the major issue. I didn't want to risk it.
Yes the right rear is 17500 and diag to left front. The left rear and right front 12500. I was used to right front high but now I prefer the center high. This is unfinished kit picture.
I have the Kobe CH176 wall mount, 36 inch. I got it from the Natural Home Building Source. They have pictures.

Thanks so much for the picture. Love your kitchen and those red cabs. The range looks great and the hood too. How do you find the oven? Cooks evenly? And what about the broiler. Do the knobs get a little hot when the oven is on?

Did you get self cleaning? I would probably go without it.

Knobs do not get hot. See the rolled piece under the knobs, that gets warm but I can keep my hand on it without wanting to remove my hand. Broiler is great, I was surprised how evenly it broils. Presently my oven temp is slightly off (under 25 degrees) they are coming to adjust. Apparently it is an easy fix but being under warranty I will let them do it. For the baking I have done it is even, I just found till they fix it I up the temp 25 degrees. I told service since I can cook I don't mind being on the back burner while they fix other peoples appliances that aren't working.

eandhl,What problems are you talking about with the Wolf? I am seriously looking at one but the 5g price is a bit much too handle! Also I am looking at the American and Jade,any thoughts on these? I would appreciate any thoughts anyone has as I am isolated and not able to get out and test them at this point.

Do a search here on Wolf. They were probably the highest rated for years then in 2007 apparently the only change on the AG was the way the door opened but lots of people started having problems. When the burners were on and they attempted to start the oven burners would go off, go partially off or lower. Wolf exchanged many ranges for people here but 2ond and 3rd still had the same problems. It was only the AG as far as I know the duel fuel did not have any problems. I do not know if this is completely resolved or not. At the time I was ready Wolf was doing a calk and duct tape repair which I didn't want to consider. We were buying in April of this yr.

Eandhl-
I just got back from the appliance showroom. I love the DCS, except the model I saw (30 inch gas self cleaning) had purple lights on the front. IT's not the model I want which is the RGT-305(no self cleaning).Is that what you have?Does yours have purple electronics? Why would they use purple? If you do have the lights are they bright?

They didn't have the model I want on the floor. Every picture I see on the web looks like they do not have the purple lights.

Thanks for the help!! Otherwise it was beautiful!

Check NXR pro range, 4 - 15,000 btu dual stack burners with simmer, convection $1999.99

I have the kind you clean yourself. So far (since April) I have just had to wipe it out with a soapy cloth. I haven't had anything burn on. I answered about the lights on your other thread. Mine light blue, though when nothing is on they do have a purple-ish look.

eandhl--

My oven is off by about 30 degrees also, but is out of warrantee. What is the easy fix you mentioned? When I called, they said it had to be done by servicing.

Well since it is simple range without electronics I assume it is like other ovens described here. But start a thread and ask. Take the oven know off - apparently there is a screw probably under a bit of putty, slight turning of the screw adjusts oven temp. Again I don't believe anyone ever mention DCS, just other ovens and this is my assumption that it would be the same.

FWIW, I have a Wolf AG at home and a DCS AG at our vacation home, both installed in the past two years, and I prefer the Wolf. DCS makes a very nice, solid product but I prefer the open burner flame pattern on the Wolf and seem to have better heat/flame control when I'm cooking on the Wolf because of the burner design. That being said, DCS may have a slightly lower simmer and the stainless top is IMO slightly easier to keep clean. The Wolf's black enameled steel top takes more polishing in order to keep it looking pristine. I also like Wolf's heaver grates. The ovens and broilers seem to perform comparably. You should find dealers who have these models hooked up to gas lines so that you can compare burners/flame patterns, etc., for yourself. Bluestar also has an awesome open burner flame pattern and more btu's but their service is iffy in parts of the US, including mine. DCS and Wolf both seem to offer widespread excellent customer service. I bought my 30" DCS AG for around $3300. Wolf was a bit more but worth it IMO for the open burners. The front panel on my DCS seems to get hotter than the Wolf when the oven's in use.

positano ck out the american range thread.

eandhl nice looking kitchen! thanks for sharing!

merry christmas & happy holidays to you all.
john

Here is a link that might be useful: american range owners #3

In San Francisco, I got quoted $2600 or so for the 30" BlueStar RCS range. We went with the 36" RCS range for $3100. It's the no-frills version that comes in either stainless or black with 1 simmer burner, 1 "supernova" burner at 18000 BTUs, 4 "nova" burners at 15000 BTUs and 1 dedicated simmer burner that's much lower. It also has a powerful infrared broiler that's flush with the oven roof, and the largest oven on the market in terms of oven volume for a given range size (30" or 36"). The more expensive blue stars with customizable colors have a 22000 "ultranova" burner, but 18000 is already pretty much the same as Viking's 18500 BTU burner, and I've read that bluestar's burner design is one of the most efficient in the business.

The entry-level bluestars don't have convection, but we're going to get an electric wall oven when we remodel, so we'll get convection in that for touchy baking, and use the moist heat of the bluestar gas for meats and savory dishes that don't need convection.