The Cotsco listing is really new, like within the last week. Curiously, Hyxion's web site says the stove is now shipping and I've never known Costco to list anything what was not actually available. However, I don\'t see Austek, Dvorson's or AJ Madison offering it yet, though. Maybe Costco got first dibs? For me, with an old house and a tiny kitchen, 48" stoves are an idle curiousity, but I'm still curious. I see from the specs listed on the Costco website that the main oven is described as having 4.2 cu. ft., of capacity. This is the same capacity oven that is in the 30" wide NXR (which means it is probably 24" wide x 15.5" high x 17.5" deep) plus an auxiliary oven. The left hand side of the stove-top looks like it uses two of the "square" grates used on the 36" stove, then there is a 12" wide griddle, and then what looks like a standard single grate from a 30" stove. FWIW, I've never yet seen any mention of any additional oven racks for the NXR stove, let alone any roller racks. I do enough baking and roasting that I've occaisionally scanned for additional racks periodically and could be interested in a roller rack if one were available. But, I have to say that don't know how a roller rack could be combined with the existing 5-rack support system in the main NXR oven. The 30" NXR ovens' rack-supports hang from four very specifically placed holes in sides of the oven wall. Seems to me that roller racks would either require drilling additional holes or else be limited to two racks. (Having more than two, as opposed to three or four racks hung in the existing holes. Seems to me, additional racks matter only if you mass produce cookies or oven-roasted "french fries" or do a lot of dehydrating, or need to make a ton of oven roasted bacon strips. I also find the Costco write-up ... well, curious. Not a mention of China of, let alone Hyxion. (Has deeageaux frightened them with the imprecation of "Chinese made crap"?) The words "German made sealed dual burners" are featured prominently. Which moves me to say that this thing strongly reminds me of the Wolf residential ranges of two decedes ago when Jeff Smith (aka "Frugal Gourmet") was advising people to buy Wolf ranges. Gotta wonder if Chinese systems espionage has hacked into the old Wolf design archives?. :>) Keep us posted if you find out anything more. This post was edited by JWVideo on Wed, Jun 12, 13 at 0:08

Strongly recommend either gas or induction for serious cooking. I just spent a week in a friends home cross country cooking for/taking care of a sick relative. They had a Jennair smoothtop electric (about 5 yrs old); what a cooking nightmare! I was pleasantly surprised that it had plenty of power/BTUs, but the fact that heat adjustments occurred so slowly really made it difficult to get precise results and super easy to burn stuff. Also, low heat meant that it cycled on and off of high heat so you still had to be careful not to burn stuff (newer models may have resolved this). I understand that $1200 bucks is a lot of dough to shell out for hooking up gas, are there any other possible oven placements that would cost less and still work with your layout? Before you make your decision, see if you can find a friend who has a newer electric cooktop that you can spend some time cooking on. Perhaps you'll find it's fine for the kind of cooking you do, but it wasn't for me.

Wow, by the look of the appliances you've chosen, I'm sure your kitchen is going to be a dream to work in when it's done. I'm just curious though, and this may be a silly question, but have you done a lot of research on the GE Profile Refrige? I only ask because a couple of years ago I researched them with an interest of buying the collection match for our stove. Unfortunately, at the time, the feedback I found was more negative than positive so we decided to hold off until our current refrige died. I'll be tickled if they've turned it around and fixed whatever was wrong so we can still consider it when we do buy.

Yes, of course, gas ovens turn the burner on/off throughout the baking process to maintain the target temperature, so the flame continually turns off and reignites as needed. Some ovens years ago may have had a modulating thermostat that moderated the flame up/down to hold the temperature steady instead of turning fully on/off but that's likely rare to non-existant nowadays. (Some gas clothes dryers years ago also used the modulating method, such as Kenmore "soft heat" models.) I don't think it's oxygen in the oven cavity causing the gas odor and boom. O2 is required to burn gas and is present to the same concentration both inside and outside the oven cavity whether the door is opened or not. Ovens are not airtight. I suspect it's the thermal effects from introduction of a large volume of cooler room air into the oven via opening the door which is contributing to the effect ... similiar to a refrigerator or freezer door being difficult to re-open for several seconds after being opened.