My wife and I went to a dealer that had both models in stock in a mock up kitchen and were told the following. The BS range has a better flame but the 20k btu burner of the KA is much stronger then the 15K star shaped burner of the BS. The side and front panels of the BS will get much hotter then the KA due to less insulation. The BS oven was not concidered to be a "true" convection oven when compared to the KA, which for me, I didn't really understand. The fact that the burners as well as oven will be much more work to clean was a real turn off for my wife. Keep in mind we have two kids at home that also like to cook but make a real mess while they're at it and don't like to clean up afterwards. The 15K burners on the BS were not strong enough for some homeowners, but that boils down to cooking styles/personal preference. The BS is not able to view cooking temperatures, but that is not a deal breaker, only a set back. I believe my wife is going to go with the KA.

JW Video, thank you so much for taking the time to leave such detailed replies. I spoke with a local HVAC person and he said given the age of my house, I wouldn't have a tight house and that I would be fine. He also said if I was concerned to just open a window. I am assuming this is what you meant about the windows being my MUA. I live in So. Cal so I suppose it is a bit of a warmer climate. I haven't heard back from the city about code though. I did see Nunyabiz1's pictures while I was researching the NXR. I will have to look into that griddle. I was thinking it would probably be difficult to clean an attached one. I think I am going to stick with the 36" range. I looked at the article you posted. It was a beautiful kitchen and the NXR look so nice. The spot where mine is going is slight bigger, so I don't think it will overwhelm my kitchen. While doing my research I had noticed a post on here that was talking about the change of the stainless steel from 304 to 430. I called DuroCorp and asked them about it. They answered the phone right away, no automated voice. I as transfered to the "Range" person, and talked to him about the range. He told me that the first model's were constructed of all 304 stainless steel. He said that the range doors and side panels are now the 430 but the top remains 304. The reason for the change was to allow them to keep the range at the reasonable price point. I had only seen those comment on it be changed but not that it was a combination of the two steels. He talked about the parts being from Germany and such. I also asked him about parts, whether they have stock here or do they come from China. He said the the warranty company should have parts but I could always call them directly because they have parts too. I don't know whether that is entirely true, but none the less I was happy with the willingness to anwser my questions. One last thing, I can't find a 22" depth range hood in my price. They all seem to be $500 more. I really don't want to increase my spending. That and the ducting on the bigger depths would not work for me, so it looks like a 22" depth is my only option. Nunyabiz1, I would love to know all the wonderful things you cook on your griddle. I saw one of your pictures where you were frying up some eggs, so yummy! Thanks again for all your help!

Thank you everyone for sharing your experiences. I think it's clear now that asking the sink to do three things (prep, cleanup, and dry) is too much. So, I will just focus on it doing the first two. The exciting things about these new ledge sinks is that I can just put a rack on the middle ledge, right over the dirty dishes, where I can prep food. I've narrowed it down to the Julien Smart Station and the Franke Pescara. The franke has terrible pictures, but there is a ledge in the middle. Does anyone have feedback on either? I didn't consider the Galley because of cost. Nixed the Kohler Prolific because it has three ledges, which look like they narrow down the sink a lot. Cannot fit a Kohler Stages.

Seeing that nobody has responded, I'll give it a shot even though I do not have one of the SC models. Looks to me that NXR's new"SC" line is just a rebranding of its lowest tier "Entree" line of stoves (with standard flat-capped sealed burners) which has been marketed through big-box stores like Home Depot. The new designation seems to be a line aimed at sales through vendors like eBay, NewEgg, BHG, and etc. As between an NXR Entree/SC and a Viking, it is pretty much a Hobson's choice. For most of the last decade here, Viking has had a truly bad reputation and, judging from the recent posts here about Viking equipment, service and support, it has not improved much since being absorbed into the Middleby group about six years ago. Here's the thing about NXRs (and the related brands like Thor Appliances and Kucht) having "a lot of problems." The thing is that these stoves are all built on mature, even old-fashioned technology. Rather like buying a knock-off of an old Willys jeep which uses off-the-shelf parts. Not a bad idea if you have a use for the 4wd, off road functions and have the time, skills and interest in DIY maintenance such as cleaning carburetor jets, re-tuning for altitude, etc. That's what you do with old tech. Getting an old tech vehicle would be a bad idea when what you really want is a Camry-like, comfortable daily driver for commuting, highway trips and errands. When you want that, why get a vehicle for ranch work for which you need the time, DIY skills and interest to do the required maintenance? I've had my NXR DRGB model for going on seven years now.. It has the dual stacked burners. The present model equivalent in NXR's current product lines would be the "Pro" line which is sold by the likes of Costco and Dvorson's. That said, I've had only a few niggling little bits of work over the years i've had it. I replaced an oven ignitor, found and fixed a loose connection in the wire to one of the oven lights, replaced worn-out silicon rubber stand-offs on the bottoms of the stove-top grates, adjusted the burner flames when our utility company varies the quality of the gas delivered (as it does), and occasionally cleaned out burners that get gunked up as a result of that and food spills. The biggest expense was $30 for replacing the oven's glow-bar ignitor when it started to weaken. Old style glowbars can and do wear out. I regard it as normal maintenance, like replacing spark plugs of my old truck. The part cost $30 at the local appliance parts warehouse (would have been a few dollars less on Amazon). Took me 15 minutes to replace the glow bar. I followed another NXR owner's writeup -- see the old thread titled "[If Susan fixed her nxr oven ignitor u can 2![(https://www.houzz.com/discussions/if-susan-fixed-her-nxr-oven-ignitor-u-can-2-dsvw-vd~2288437)" For somebody without the time, skiil and interest for such DIY self-service, this could have been a frustrating and expensive experience. First they would have to had to find somebody willing to work on a little-known brand. They would have to pay for a diagnostic visit. The servicer would then order an OEM part (which would cost five or six times what the otherwise identical generic Frigidaire part costs), and then charge for another trip to install it. You see how that would lead to angry postings about the stoves?