I just spent the last few months looking at ovens. It would be helpful if someone would do a chart. I never found a Verona or a Capitol. I finally found a Blue Star and didn't care for the look. I have a vacation home and therefore two different kitchen setups. Over $6000.00 I didn't look at those ovens Over $3500.00 good quality sturdy racks, true convection oven, continuous grates, high speed burners, quality simmer burners, a must is a better ventahood for higher cpm, quality stainless steel, decorator look Dual Fuel requires 220 wiring. Some of the ovens have wok or griddles and some don't. Between $2000 and 3500, some with better racks than others, continuous grates, high speed burners, simmer burners are a bit high, good stainless steel quality, designer look, a ventahood may be necessary Between $1000 and 2000 microwave with fan is possible for the ventahood, self cleaning, timer, bake modes, convection oven, not as good quality stainless steel, little better racks than lower priced ranges; Between 500 and 1000 low quality stainless steel that can rust, scratch, show burn stains, few with ontinuous grates, most with flimsy racks, has a timer, regular burners, oven light, then there are the differences between the larger ovens and the smaller ovens. Smaller ovens pre heat faster. Take your favorite roasting pan and perhaps a 2nd pan to the store with you and place them in the oven and see how you like it. Bertazzoni height is small. American Range has a very large capacity. The Wolf has a very low simmer burner. The Viking grates are too heavy for me to clean up easily. A lot of the more expensive ovens do not have timers and some don't have temperature indicators or even oven off/on lights. Some knobs turn too easily and my new Kitchen Aid cooktop turns on when I clean. Also, I have to look twice to see if they are on or off. My new Kenmore electric wall ovens have a warm and hold feature and they heat evenly and rapidly. I'll be afraid to use the self cleaning oven for fear it will burn out the electronics. The Bertazzoni burners take an extra 3 seconds to start. The oven needs to be started with the door ajar. Some of the ovens I looked at have oven burners that will light with a match others don't. I liked the write ups on the Blue Star but when I saw it - I knew immediately it was not for me. There is a great deal of discussion about open burners vs. closed burners. I really liked the American Range but didn't want to spend that much money and I wanted a stainless steel top and the one I saw was black porcelain. My last oven rusted (a builder's model) so the quality of the stainless steel was very important to me. Take a magnet with you when you shop to see which stainless steel is better. The Bertazzoni went on sale for just under $2000 and I decided to go with that price. Did I get everything I wanted? - not quite. Do I really like my new oven? Absolutely. The look is exactly what I wanted, the stainless steel is high quality, the simmer burner is not low enough, the high speed burner is more than I need. The information says it is not necessary to preheat. There is no indicator beep when it does preheat. It has continuous grates that are the right weight for me and I find the closed burners and stainless steel exceptionally easy to clean. The oven is a little small but preheats rapidly and I think for my family it will be fine. It has good lighting. The fan noise is like my microwave on low. It turns off when you are through cooking. Some ovens keep blowing and continue the noise. Previously, I never used my self cleaning oven and this one doesn't even have one. I miss having a timer and will be buying something hopefully with a long ring. There are no electronics to burn out so I'm hoping I won't have repair problems. I purchased an oven thermometer to check the temperature. Either the oven or the thermometer is slightly off but not enough to cause any problems. I will probably purchase another thermometer to see which is correct. The convection, I assume, will take getting used to and so far I prefer not to use it. I did use it to dehydraate the other day and it worked fairly well making 'kale'. I like the heavy black knobs and I read that some of the stainless metal knobs on other ovens get hot. The black knobs are easy to read after one day of getting used to them and I immediately can tell if they are on or off. In addition, some ovens let heat out the front and possibly get hot. I am used to the ovens that let heat out the back top and don't feel I will get burned that way. I hope someone will make a chart. GOOD LUCK finding the right appliance for you.

I'd be looking at an induction range. Induction requires 1" not 6"....do you have 240/220 into the house and space in the panel such that you could get it into your kitchen? The Frigidaire range is well reviewed and a good price ($1500), that plus the new dedicated circuit ($500-$800) and possibly new pots and pans ($350) will still be less than the bluestar ($4,500) and it will feel more spacious because it will look like smooth countertop. (Need a "hot" name Bosch induction is $3000) you cannot have a microwave hood over the bs but you can over induction. I'd get over loving the bs it is inappropriate in this limited space.

Sara- My op was written while i was visiting the appliance forum. I hadn't initiated posts in a while but have been a member here for a loooong time since the GW days. The "new to me" format allows you check off which forums you'd like your post to appear and I may have inadvertently checked the Design Dilemma box in addition to the Kitchen and Appliances boxes. Of course, I wouldn't have posted it to DD board on purpose but some people here felt the need to name call, post snarky responses and essentially go from 0 to 10 instead of either ignoring my post in DD or just giving me a courteous heads up that i had posted off topic in DD.

@Lisa “I think that Bluestar can be out, I'm feeling that the BTU's are just overkill for my needs” There is more to it than the BTUs. Bluestar also has a 48” range with ring, capped burners and a sealed burner tray, the RCS. Most people buy BS for the star burners though and they have one in the 36” that is lower BTU than the RNB and it is the star burner but that doesn’t help you. There may be some other things on the RCS that would be benefits. You mentioned the griddle. One of the big problems with griddles is getting them evenly heated. There are two things you can do to help this. You can make the heat source over a greater area and/or you can make the griddle of a material that conducts heat well. Thermador has done both. They have a cast aluminum griddle which has very good heat transfer properties and the heat source, which is electric is wide. It is supposed to be nonstick though so durability might be an issue. Wolf used rolled steel which does not heat as evenly as the aluminum. They do try to provide a more even heat with an infrared burner. Wolf depending on where you read on the website has a 1/2 thick surface. VVVV This is BlueSta,s burner. The griddle is half as thick as the Wolf griddle. I would also consider an add on griddle. It leaves all of your burners open if need be. They are very inexpensive. This would be more of an issue with a 36”/6 burner. You can use whatever metal you want as the griddle. I know some who have aluminum, aluminum nonstick and rolled steel. You can have almost 50% more cooking area with a 2 burner add on than you do with a built in. Some people use these as a holding area or like a French top. This is the Royal Industries version and Chef King makes one about like it in rolled steel. I have picked this griddle up full of food and and put it in the oven. This is why the built in is smaller. The size is constrained by the burners next to it. The add on kinda steals a little space from the neighbors being 15” wide. You also have a lot more heat available because the BTUs for the builtin griddle are around 15K total and the Thermador is a little more. The heat for the add on can be whatever the heat of the two burners is combined. 30K + The built in does give you a way to consistently have the same temperature. When you turn it to 350°F, it heats to the same detergent each time. The add on griddle is like adjusting a really big pan. The aluminum add on adjusts very quickly. Wolf takes a little longer. As as far as simmer BTU ratings, BS does not disclose It. Wolf and Thermador are both very low but the Thermador does that by clicking on and off. Wolf has the dual stacked burners. As to these types of burners on prostyle ranges, they are wide. If you can find a place to see how they are with your pans that might be helpful. This is all of them together. The top two are capped burners. This gives you more flare on high heat. The Wolf is stacked so it seems like the flare is not as bad as some. The BS capped burner would have a little more flare but check it out in person. The bottom two are a triple ring burner by Capital and the BS Star. As you turn up the BS, the flame stays more within the footprint of the burner because the flame goes out from the sides of the star rays. The Thermador is more like a modified ring in that as you turn it up, it flares. The star has better heat dispersal if you use cast iron or steel which are poor conductors of heat. The capped burner can leave a cooler middle in the pan unless you are using heat conductive pans like heavy aluminum or heavy copper. The open burner tray just makes it easier or more difficult to clean depending on your perspective. Check the oven size. The BlueStar has enough room, that you can fit a full commercial sheet pan or 2 half sheets side by side. Check with Thermador, I don’t think the 30” oven on the 48” is big enough. Wolf is not that big. Check the broiler size. These are infrared and tend to be smaller.