I had a plain Taylor. Worked just fine.

Yes, I have already talked to Pete at Bluestar and hopefully I will be getting a call from a repair technician in the morning. I do love cooking on the stove top. I've only used the bigger oven once since I've had it installed three weeks ago - the smaller oven is efficient for my family of four - and it cooks beautifully. Strange that something would go wrong already. Thanks, Marty. I do hope that if it is an igniter problem, that its easily repairable and that the technician doesn't have to pull it away from the wall - the horror! The finishing touches were just completed on the kitchen after so many months of construction.

Well, these are hard to find, but I just ordered this one: ChefAlarm by ThermoWorks - (Black) Sold by ThermoWorks If you have experience with it, please let me know. The reviews were all good on Amazon. It's not cheap, but if I can set my own times instead of preset ones, I'm happy, and this doesn't have all those taste settings.

GreenDesigns: +1 for mentioning a salamander; its been about 10 years since I last recall the device being mentioned here. BlueStar and Wolf sell (or did sell) salamanders for residential use. The salamander is listed in the medium column of Figure 4, page 9 of Greenheck's guide. If the 90 CFM/sq.ft. of hood entry aperture I've been recommending here is followed, ventilation should be sufficient for a salamander. These are usually mounted at shelf height on the rear panel structure of a commercial cooking unit, so their smoke will be more easily captured than if sitting on the cooktop surface. In any case, all the rules relating to distances to combustibles will apply all the way up to the hood.