Cleaning the BS drop-in involves taking all the grates, knobs, and burner bowls off and lifting the top. Underneath, it's pretty much just wiping things down and avoiding the ignitor/gas systems. Not too difficult. Only needed to do that once in for a big spill. The good thing is the spill didn't cause any problems with the ignition system whereas my previous Viking sealed burner top would stop igniting or keep igniting with just a little spill. I'd say it's more difficult to clean than the full range or slide-in (aka rangetop). I'll admit that sealed is probably easier to clean but not worth the ignition problems for 1-2 weeks after a spill, at least with the Viking. That's only with big spills. Day to day cleaning was very easy. Many (maybe most) sealed burner tops can have problems with stains burning onto the SS around the burners. That's because the heat reflects off the bottom of the pan and is confined and absorbed by the SS surface. Splatters then turn into permanent stains. With the BS top, the SS surface is offset from the burners and doesn't tent to get hot enough to burn on. After almost 2 years, there are zero stains. Most splatters can be wiped away with a damp paper towel weekly followed by a bit of polish/conditioner. Actually, we probably only did it once every other week or once a month.

Good advice for your range. We know of one that you can't check the temp that way, even the manual says so. People that have tried checking it, came up with results close to yours. Glad you found your problem and "Blue Skies" from here on out. From reading your post it appears that the sensor has not yet been replaced--Let us know how things go after the "Fix"----- A Lotta "Culiniarianafiles" may wanna know? Gary

Hi everybody, I hate to post on GW to try and find out facts I should be able to otherwise get, but this seems to be the best source. I am potentially interested in the 30" Capital Culinarian gas range. The appliance stores around here do not stock Capital, except for one Capital Precision 36" floor model I saw (it was very nice!). The store salesmen have not been very knowledgeable because they aren't very familiar with products they don't sell. On the 'net, I see mixed information across different sites. It seems like old and new model features, Precision and Culi, and manual and self-clean features get mixed up. For example, Culinarian 30" Manual-Clean MCOR304N is listed as 4.6 cu ft, 4.9 cu ft and 4.1 cu ft across different web sites. So that brings me to GW. Hoping Trevor or somebody else "in the biz" can help me out. I am trying to understand the difference between the manual and self clean versions of the 30" Culinarian. As I understand it: MANUAL: - 3 x 23K BTU/hr - 1 x 8K BTU/hr - stainless steel divider between left and right burner grates - drip tray on ball bearing rollers - convection - 18K BTU/hr ceramic broiler SELF: - All the above - ball bearing rolling racks, which don't roll out very smoothly - glass cover for broiler - self clean - rotisserie Are the interior volumes the same? Is the convection the same, or is the self-clean more even? Lastly, can that ugly stainless steel divider between the grates be swapped out for a cast iron grate or is that now a thing of the past?

Mine was just installed but we are in the middle of our remodel so I can't use it yet. Will report back when I have something to report!