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.

Burntfingers - we faced the same situation in November. Went to order the Elux Icon and the dealer had the Viking DEDO530 on the floor that Viking had discontinued. Not sure if that is the unit you are looking at. Dealer offered it for a little less than the than the Icon. Asked the board here if anyone had experience with Viking electric ovens as it seemed most of the negative comments concerned the gas ranges. We received no responses with direct experience. In the end we took a gamble and bought the Viking, figuring if it was a bad unit, someone on GW would have reported in. Unfortunately, the installers dropped it when delivering so installation did not occur until December. The dealer's techs said we could not order a complete door so they would order the individual parts and assemble a replacement door. While the door worked, it was crooked and you could see the insulation. The dealer's techs came out twice to try to satisfy and were not acceptable. Finally, my wife called Viking and the CS said they would definitely be able to ship a new door intact. The point is that we felt the CS of Viking was good in our instance (as this is also a negative written often). As to performance, my wife and daughter love it. For baking, items come out very consistent once they got used to the convection features. Our only experience has been with 27" ovens that did not have convection features. This is a 30" with convection, so that in itself would be an improvement with any choice made. I have not used the infrared broiler yet (which is why I thought we should get it) but the convection roast uses the broiler and that feature I have used with good results. The cooling fan noise is less than the Maytag it replaced. Also we have used the self-clean function once and we had no problems with the electronics. The outside of the cabinet is warm (I never felt the cabinet with the old oven so I have no comparison), but I put a 30" oven in a 30" cabinet. It met all of Vikings recommendations for clearances and I monitored the inside of the cabinet for potential scorching a lot early on (and during the self-clean cycle). At this point there is no damage being done to the cabinet, so my early concerns of excessive heat from the sides have been alleviated. Anyway, very long post to say that we are very satisfied with this unit and are glad we chose it. Good luck in your decision.

I'm sorry, I'm not sure what WAG stands for. The hood will be 36" wide and 24" deep, and it will be over a 36" induction cooktop. I realized I need more CFM due to the run of ducting - 4' up to the ceiling, 90 degree turn, 7' straight, 90 degree turn and then approx. 14' straight up through the roof. There are a ton of hoods that fit my budget and style, so finding a quiet one is the main concern. I'm aware that there will still be air noise, but I want to remove as much as the fan/mechanical noise as possible. Our floorplan is very open and I don't want to be in the position (that I am in now) that I don't want to turn the fan on due to noise. As for make-up air, it doesn't seem to be a requirement in my area (northern California) shocking because everything else here is so strict! That said, I'm not concerned as I will just open a window when I need to turn it up higher.

Growlery is correct. Also, an exhaust hood is not really for "cooling" as you said, it's for exhausting the smoke and grease from your cooking. Your over-the-range microwave ("OTR MW") would be inappropriate for your new Viking range. The rule of thumb is 100 cfms for every 1000 btu's. Your range has four 15,000 btu burners = 60,000 total, which means you need a hood that is 600 cfms. I know you said you only use one burner at a time, but with such a nice range, you may find yourself cooking more on it as you come to realize how much easier/better it is. Furthermore, a microwave hood will not project over the front burners of your Viking range and so, will not capture anything from your front burners. And, as Growlery pointed out, an OTR MW is not meant to be installed over such a powerful range, and the 15,000 btu's will likely, at best, buzz out the MW's electronics due to the heat, and at worst, actually melt the bottom of the MW. The Viking manual says "it is recommended the unit be set under a powerful, vented exhaust hood of sufficient size and capacity". An OTR MW does not fit that description. I myself switched out my OTR MW for a hood after I bought a new powerful range, and I would recommend it to everyone. It made a huge difference in exhausting cooking smells and grease. Before I removed my OTR MW (an expensive "top of the line" model), its electronics had buzzed out twice--the MW was still under warranty so the repairs were free, but I had the aggravation of getting it fixed, the downtime, staying home for the repairman, waiting for the part, etc. and then it broke again. It just wasn't meant to be installed over a powerful range. So, I replaced it with a hood. I sold my OTR MW easily on Craig's List. Also, a hood really looks better. Your Viking range is a beauty, costs a lot of money, and really deserves the looks and the fuctionality of a hood.