I have done a fair bit (somewhere between lots and nuts) of looking at 30" ranges of late. I've settled on the BlueStar, which doesn�t quite fit your model � standard layout has 2x22k burners, 1x15k burner, and 1 x simmer burner. You can re-arrange these for a very small up-charge; and I reckon they�ll build you a range with a different mix of burners as well. But my understanding is that the 22k burners, even on low, are not great for really low output simmering. Hence, if you really want all four burners to "go to 11," as it were (22k btu), this might not be your first choice. If it's a deal-breaker, then it is. I ruled out Viking early. First, I'm upgrading from a GE Profile that's a dozen years old or so. Moving to 4 sealed burners with a max output of 15k is not what I want � I can get more power from the new GE ranges. Second, I have concerns about reliability. I know a couple of folks personally (not just virtually) who have had problems with Viking, and CR reports a relatively high failure rate for the brand (I know that CR gets a lot of flack on this board for a variety of reasons, and I regard them as a mixed bag � OTOH, I don't think for an instant that they cook their numbers and when they report double the failure rate based on a decent sized survey sample, or "n," that's a concern for me). Wolf offers the same output, better reliability numbers from CR, and better consumer satisfaction numbers from JD Power. Thermador was a fall-back choice for me and my preference among the sealed burner options � I liked the size, shape, and elevation of the star burners, which go to about 18k btu (plenty for most applications). Plus I've cooked on one and have some friends nearby who've had good luck with theirs � tiny little samples, arbitrarily chosen, but the personal reports and hands-on exposure count for me. The CC range mentioned above may most closely fit your criteria. It's likely well worth a serious look if you can check one out in person. My own decision to focus on BlueStar has nothing to do with any particular defects with the Capital. An up-close examination of the ergonomics matters to me. I really like the way BlueStar uses the limited space of the 30" top, for one thing � a very key thing, for me personally � and the operation of the new racks in the oven seems very solid and smooth. For another, I tend to prefer models that have been out in the market � and subject to minor fixes and tweaks � for a few years. For another, I've got a colleague who has been using the 36" version of the range for 4 years or so, as well as a friend of a good friend, who grew up in the restaurant business and has several years' experience with the 30" BS (and a willingness to converse and provide very, very detailed reports). Tiny, arbitrary samples, but when systematic evidence is terrible or entirely absent, I give a fair bit of weight to face-to-face conversation with folks I know. Of course these are all reasons for me that might not apply to your search at all. And as I said at the top, the BS range in standard configuration just does not meet your criterion of having all four burners go from super low to super high. It's not an issue for me, but I understand the drive to optimize flexibility on a relatively small top, with only 4 burners (personally, I�m going to augment the range with a small, portable induction burner that can be pulled out as needed to, e.g., keep stock on simmer off to the side, or keep a back-up pot of water near boiling, but out of the way when I need that, and put away when I don�t). But this is going to be your range, and there�s no point in going to the trouble, and spending the money, if you are not going to get what you want.

I'm not a fan of enamelled tops at all which deterred us from the Wolf. We just ordered a 36" DSC on Saturday. We won't be moving in our new home until end of March so won't be able to give you any experienced info on it. The salesman sold both Wolf and DCS and other higher end brands and said in his opinion the DCS was better than the Wolf. I didn't ask him to explain as we were in a hurry and decided long ago that we would be getting the DCS. DCS is also having a promotion, if you buy a 36" or larger range you get free dishwasher drawers. We are also excited to be getting those as well.

Congrats. I see from the pic you posted that you have the similar dull stainless spill area by the burners. We've found this to be a dream to keep clean. Same deal as you. We use a damp sponge with just a little tad of dish soap to clean up grease etc. and then wipe it down with a soft towel to dry. Works a treat. Smell wise in the oven.....we ran the oven for probably two hours when we first got it. Ran it at about 350 for a while and then turned it up. We then ran the broiler for a while as it produced a smell as well as it burned things off. Took a couple of times maybe for the smell to totally go away (going off memory). Be sure to read the instruction manual thoroughly. Tells you how to use the convection and also not to cover the bottom with foil or anything. We love ours. We have the 36 AG 6 burner. Tonnes of real estate for pots. We can both stand side by side and cook on it which is nice. Some things we found with ours... Same as you, you will need to re learn how to set the temp on the burners. Our old range we had to crank everything on high, this one now we just look at where the flame pattern is on the pan bottom so it isn't going up the sides and leave it at that. For the most part, except for huge stock pots we have, we are cooking on med low to low. Simmer works great! Oven works well and has a large capacity. Takes a bit to preheat the 36, but we just turn it on when we are in the prep stage and it is ready by the time we are. Don't go off the ready lamp. I've found it takes a bit longer to get to full temp all around the cavity. We use a good quality oven thermom. I do find that with the oven convection on, if an item is placed too close to the fan on the rack that it will tend to brown faster there than in the front of the oven. We use (right or wrong) convection when we do pizza on a stone on the bottom rack. Half way through cooking I spin the pizza to get it even. No biggie and makes a great pizza. With the AG at times we've found when first preheating the oven that we can get some condensation on the back splash area (stainless also). Just have to remember to pop the vent hood on for the first few minutes to keep things circulating. At least that is the way it works for us. Cleaning the oven we use soft scrub or just a sponge with mild soapy water (hot) and a towel to wipe out. Works on most as we don't let things get too far gone. Cooked a ham that spattered everywhere. Trully horrific! Did what I could wiping etc. and finally used a cold oven cleaner. Just a few minutes I was able to wipe it out and the oven is clean as new again! Just be sure not to spray the temp probe in the top of the oven. At least that is where ours is. We love the fact that the range is industrial and simple construction. Whole thing is made for function and it works well. Happy cooking! Cheers

I'm in the Boston area and have had a 30" DCS AG self-cleaning range for over 5 years and I'm very pleased with it. I haven't needed service in quite a while but there are definitely servicers in the Boston area. I've always found the DCS help line very helpful - they're the ones who have provided me with the names of the local servicers. Here's their phone number which may not be the same as the F&P number - try calling them and see if they can let you know about service in your area. 888.936.7872 By the way, is there an Expo near you - that's where I first learned about DCS and saw one in person (not operational though). There's one in Burlington MA.