Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23

I know I am a little late joining this conversation, but I found this thread, looking up a comparison between Viking and Capitol. These are my two finalists, but things have changed a lot with these 2 companies in the past 2 years, since the last comments were made. First of all, Viking, who was purchased by Middleby Corporation (approx. 3 years ago), has made significant changes to the entire product line at Viking. I am in the commercial kitchen equipment business, and Middleby Corp owns the finest cooking equipment companies in the commercial cooking business (Jade Range, Southbend Range, Wells Mfg., Lang Mfg., Pitco, Blodgett, Market Forge, TurboChef, Star Mfg., Magic Kitchen, Anets, Toastmaster, Nu Vu, Doyon, and more). I went to the big home show this past spring in Las Vegas, and spoke directly with the CEO of Middleby and asked him what he has done with the Viking line since he bought the company. He hired engineers to revamp everything in the line, and was very proud of his new 7 series ranges with their new burner design and chrome plated griddles. He let me know that he inherited a lot of service issues that he has addressed, both on the manufacturing side, and on the customer service side. I can tell you that working with their commercial division companies, they are very committed to customer satisfaction, and expedited service. Some of Middleby's commercial divisions are making components and ovens for their newer product additions (such as TurboChef ovens in their wall ovens). I can't tell you how these changes have impacted the lastest product offerings, but I can't imagine that the changes have made them worse. I did have a Viking 48" gas range in a house I sold back in 2008, circa 2004, and there were a lot of features I did not like. Burners were not good in simmer mode, gas oven was not self cleaning, and was very difficult to get clean. Charbroiler smoked out the house, whenever I tried to use it. But it added a lot of value to the house when I sold it. Now let's look at Capitol. The guy who owns Capitol, owned DCS, which used to be one of the "players" in the commercial range market. Their ranges were very attractive, performed well, but were not heavy duty enough for high volume restaurants (Wolf and US Range were the big players on the West Coast, where DCS and now Capitol are located.) As many companies have gone light weight, easy to clean, low maintenance, Capitol appears to be sticking with some of the old commercial designs, which pay off from a performance standpoint, but may intimidate some, from a maintenance standpoint. I am truly impressed with the open burners on the Capitol Connoisseurian and Culinarian ranges. I can tell you that not only the burner design, but the top grate design adds significantly to the performance of the burners. Their is a bowl/ring that is part of the cast iron grates that directs the heat back up onto the pans that is deflected down off the the bottom of the pan, containing the area. The open style grates, that are light weight and easy to clean, have no added qualities to the performance. I am impressed with the thermostatic griddle (which is also standard on the Viking). The old manual flame griddles got too hot and made them useless for breakfast items, and left the griddle only for meat and searing. The addition of a self cleaning oven on the all gas model is probably the biggest "plus" feature of the range comparing it to Viking. With Viking you have to go to Dual Fuel, which raises to price by a couple thousand dollars. To me, the downside of both of these ranges is that they don't have a real good computer control for the ovens, like you see in a regular domestic range. I would love some feedback from anyone who has bought these two products in the past 6 months or so, with the latest improvements, and the bugs worked out.

I have a 36" AG Viking range - I was interested in DF but then went AG instead - I felt in the long run, less to go wrong - Additionally you will need a separate circuit to run the unit - I am very pleased w/the performance of the VIking - I had a minor (cosmetic) issue w/burner grates initially - the paint was peeling off - Viking sent someone out immediately & replaced the grates - the svc guy also checked the range & didn't like how one of the burners was sounding so, he ordered a new elbow pipe I think - I did not even notice anything about. The fan is not noisy - Viking is a brand people love to bash - I did my searching (which actually becomes very complex) - for the most part the bashing is sound bites w/very little factual information. Then I went to a Viking distributor direct - & was able to see them perform along w/the top competitors that is what sold me. As for self cleaning - It really is an option that most seem to be less than happy with - and I have found just giving the oven a wipe when it cools down has been quite easy Viking has been making ranges for the home since 1987. Wolf has been around since 1945 for commercial application -adapted to home ranges - 2000 when aquired by Sub Zero GL

(Sorry, OP, this is off-topic, but feel I should respond to that last post...) Sorry to disagree, deeageaux. I've been cooking on my NXR for 16 months and am VERY happy with it. I shopped around and looked at all the ranges with high BTU burners between $1800-$3000. For the money, I love my NXR. Now, don't get me started on the fancy Bosch dishwasher: ugh!!!