reluctantartist - Here's the issue, as I understand it. This is NOT a formal legal opinion, so don't rely on it, but... Calforna's standards for residential construction are contained in the California Residential Code, which is part of Title 24 of the California Code of Regulations (CCR). As of January 2011, for the first time, the CRC does follow the 2009 IRC. It doesn't just do it by reference, however, it adopts specific code sections that contain the language of the model code, sometimes in slightly modified form. More importantly, the California Residential Code ONLY adopts equivalents of the IRC codes up through the end of Part III (("Building Planning and Construction") of the 2009 IRC. The section of the IRC that addresses makeup air (section 1503.4), however, is in Part 5 of the 2009 IRC ("Mechanical"), within Chapter 15 ("Exhaust Systems"). If you look at the California Residential Code, however, it specifically says "Note: Part V is not adopted. See California Mechanical Code, Title 24, Part 4") This is actually part of the California Residential Code as posted on ICC's own site, as shown in the attached link. The 2010 California Mechanical Code, is based not on the equivalent sections of the IRC, but on the Uniform Mechanical Code. I does NOT contain any makeup air requirement(s) equivalent to section 1503.4 of the IRC. It does contain provisions for makeup air of gas heaters, commercial kitchens, etc, but the ONLY potentially directly relevant section of the CMC to residential ventilation, based on my cursory initial review, is Section 701.1.4, which states the general proposition that "Where exhaust fans, clothes dryers and kitchen ventilation systems interfere with the operation of appliances, makeup air shall be provided." No specific standards for CFM. The other section of the CMC for residential ranges is section 504 (Environmental Air Ducts) and its subsections, which doesn't address makeup air but does say generally that "Environmental air ducts not regulated by other provisions of this code shall comply with this section . . . Exhaust ducts shall terminate outside the building and shall be equipped with back-draft dampers...Environmental air duct exhaust shall terminate a minimum of three (3) feet (914 mm) from property line and three (3) feet (914 mm) from openings into the building." It also says, more specifically at subsection 504.2 ("Domestic Range Vents") that "Ducts used for domestic kitchen range ventilation shall be of metal and shall have smooth interior surfaces." I can't find the reference right now, but I remember there is also a provision stating that kitchen exhausts can't issue into "walkways." Again, this isn't a legal opinion, and I could be wrong. Also, in California as everywhere else local jurisdictions are free to adopt MORE stringent code requirements, so you still need to check with your local agency to make sure they haven't independently adopted a specific makeup air requirement. But in the absence of such a local requirement, I don't think there is any hard and fast CFM-related makeup air requirement in California, at least yet.

Yes, per the company, to get the newest MCOR model with the center cast iron grate: "Yes, please make sure when purchasing a unit the serial number ends in a letter âÂÂCâÂÂ. The units with the stainless steel in the middle will have a serial number that end in a âÂÂBâÂÂ." Is anyone who is knowledgeable willing to share an opinion whether the new manual clean model is on balance better or worse than the old CGMR model (which seems to be for sale some places)? Or even whether the simmer burner is a good thing or not (since one can still order with 4 uniform burners if one does not want the simmer or small pot burner)? Is the simmer burner a 23K burner with fewer holes, or is it an 8K burner? Does having a smaller burner make calibrating burners and keeping them calibrated a problem? Did Capital change anything else when they added back the middle cast iron grate? A spec sheet from October 2013 shows 25K burners not 23K??? FYI for anyone else out there who is shopping for a range, I have been told that the other differences between the old CGMR 304 and the MCOR 304 with the stainless steel strip in the middle are: MCOR can be installed with vertical gas supply coming out of floor; MCOR has about 33% larger oven capacity and fits a commercial size cookie sheet at the cost of removal of the glass cover from the broiler (so the broiler element gets dirtier, is harder to clean); MCOR has the one 8K small pot or simmer burner; MCOR oven door construction is all stainless steel and glass with flat glass panel instead of porcelain and glass with a 1.5 inch porcelain window pack; the bake (bottom?) oven burner is flush in the MCOR instead of having 1.5 inch high oven bottom cover; flush wire mesh broiler element instead of flush wire mesh under glass; no gas shut off valve on the MCOR; no rear casters on the MCOR; 2 instead of 3 oven racks on the MCOR; MCOR has flush island trim with vertical venting instead of 3 inch island trim with front venting. I think that's all of them.

Hi Bee, I'll toss my hat in, even though I have a 48 inch CC rangetop. The rangetop has 6 burners and a grill. See the photo below - click on it for a larger photo. Please tell me what brand you have. -- I had a custom Modernaire hood insert made for a wood hood. I went custom because I wanted a flat (and not tall) front edge of the hood to reduce the apparent mass of a big hood. (Also it is a landing perch for Alfred E Neuman until everything is completed.) The cfm's? -- I have a 1400 CFM Abbaka blower mounted on the roof. It is beautifully made, powerful, and quiet. I'm using a 10 inch round duct with 3 elbows, which is pushing it. -- The best price I found on the Abbaka fan was at www.dvorsons.com Is it oversized? If not, do you wish it were? -- The hood is oversized at 54 inches wide and 27 inches deep. Frankly I wish the hood were deeper, and here's why. Because of the shallow capture area under the hood, smoke plumes reach the front edge of the hood. Also, the front edge of the hood is occupied by halogen lights and controls, so the real suction area extends 21 1/2 inches from the tiled back wall. But, we've never noticed any spillover of the smoke out of the hood. -- See more comments below about dimensions. Do you wish it was quieter? -- Yes, but it is pretty quiet. The noise is from the air flow through the baffles and there's not much to do about that. Actually, a lower hood will sound quieter than a higher hood, if there is a direct line between your ears and the baffles with a high hood, and a indirect line between your ears and the baffles in a low hood. -- No one has ever commented that it sounds loud. The Abbaka fan is the quietest I could find. Abbaka publishes its sound level and Broan refuses to do so. I even called Broan's technical support people and they refused to give me a noise level for their fans. Do you wish it was more powerful? -- No. I wish the hood extended deeper than 27 inches. Maybe I wish I had more capture area (height of open space under hood) but it would mean losing the low profile of the front edge of the hood. Other comments about dimensions: -- After tiling the backsplash the 27 inch deep hood became a 26-1/2 inch deep hood. -- The rangetop cabinet is deeper than the adjacent cabinet, and we pulled the rangetop out slightly from the back wall so the back of the stainless back ledge is 3/4 inch out from the finished backsplash. We like having the extra space behind big pots and big flames on the back burners. We should have made the hood deeper to the extent we pulled the rangetop forward. -- The CC installation drawings are terrible. You should call them to clear up some of the ambiguities in their dimensional installation drawing. -- The front lip of the wood hood is 7 inches high. The bottom of the hood is 70 inches from the floor. My wife and I are both 5-11 and we don't come close to hitting our heads. Remember, the front knobs stick way out so they keep you from rubbing your body against the front of the beautiful and curvaceous rangetop. -- Our countertop is 37-1/2 inches from the floor and the bottom of the hood is 32-1/2 inches above the counter. -- The hood is 31-3/4 inches above the rangetop stainless and 31 inches above the cast iron grates. I hope this helps! By the way, we went with a Liebherr refrigerator in part based on your kitchen and we love it! Good luck with your new kitchen! Billy [URL=http://s773.photobucket.com/albums/yy12/BillyG_photos/?action=view&current=IMG_1818.jpg][IMG]http://i773.photobucket.com/albums/yy12/BillyG_photos/th_IMG_1818.jpg[/IMG][/URL] Here is a link that might be useful: Abbaka Blower - 1400 CFM

I have a 36" RCS and it is plenty powerful enough! The cooking you do sounds like what we do and you will be turning down the power I promise. I really wanted the RNB but cost made us go with the RCS. I thought it was a mistake and was quite disappointed thinking for $2k it didn't make sense to not go for the extra power (and the few other nicer options on the RNB). I'm not sure what I'd do with more power. Heresy in this day and age of more more more power, but it's true for me and what we cook. Stir frys are great, fish and chicken sear beautifully, and dh and I don't use full heat b/c it's too much. Other than heating up water, and stir frys, we rarely use full heat for very long. As for the oven, we make homemade pizzas about once a week and they come out beautifully. We cook them at 500F on a pizza stone. The heat is nice and consistent throughout, no hot or cold spots. I've made bread, cookies, baked fish and chicken and lots of other things, all coming out perfectly. I believe the fit and finish of the CC is nicer than the BS (RCS not RNB). But the newer RCS might be a better finish, I haven't seen the newest version in person. You will love either range. I am very very happy with the RCS, and many people on here love their CC's and their RCS's and RNB's.