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 went with the Profile double-oven gas: here are my reasons. I like the smaller-size top oven for daily use, and the lower oven will only be used on occasion, so I'm ok with its location. (There's no room for a wall oven in my tiny kitchen -- and I have no plans to tear out cabinets and rearrange.) I'm a good cook, and I honed my skills on low-end domestic ranges because that's what was available: I don't need a commercial range to cook what I like, and I'm too busy with other aspects of my life to change my cooking style now. I also prefer not to deal with "pro" level BTUS and the ventilation complications they might add. I also am not willing to give up self-cleaning ovens -- which puts many pro-style ranges out of contention. I liked the slide-in setup and the angled control-knob location on the Profile, so that, and the price advantage, led me to choose it over the Cafe. Re: price, I bought mine from a local dealer, and I got the price down a bit by asking them to meet the ajmadison.com price. They didn't quite get there, but I was willing to pay a little extra for local sales/delivery/service reliability. Everyone's situation is a little different, but I found that the Profile slide-in fits best with my kitchen and the way I use it.

Thanks everyone for all the helpful information - questions and answers - on these forums. As someone pointed out, it is hard to know exactly what to do in each case, even after extensive reading on GW. If anyone has the patience, maybe they could help me. I am about to order a Blue Star 48", 4 burner/grill and griddle range. The plan for our new kitchen in our renovated house shows 48" for a hood. Would I be ok with a 48" hood with a 900cfm blower? We don't want an external blower and we don't want to use up cabinet space for a 54" hood unless we have to. Our most smoke-producing activity would be grilling meat. Thanks for any advice.

Bluestar is still the closest thing to a commercial range available, both for what it features and what it doesn't. For a homeowner, this could be a good thing or bad thing as the case may be. However, most people's culinary aspirations are much higher when shopping for a range than in ordinary life. If you're going to spend $$$$$ on a range, what are you really paying for, other than a brand name and a cool look? I basically wanted a restaurant range for my house: high BTU burners and commercial baking sheet capacity. At the time, Bluestar was the only option. Otherwise, I couldn't really have justified the crazy cost jump from GE/Kitchenaide to Viking/Wolf as those premium brands didn't really provide any more actual functionality. The Capital Culinarian seems on par performance-wise to a BS. I personally prefer the look of the BS, but that's just me. And for the record, the Eurostoves/Culinarian website is an abomination.