The first Electrolux oven (a single) we had wouldn't fit in the cabinet. The cabinet hole was square, but the oven was not. The box looked fine,but the whole thing was racked. We had our contractor take it back and we ordered another one. We were there when he unloaded it. Box looked fine, When we opened the door, both corners of the box down by the hinge had an alarming amount of distintively-blue "powder"-- fine glass shard from the enamel. We couldn't see visible cracks,but that was just too scary after reading about the blue enamel issues of the past. Took that one back, ordered a third. Were starting to think that maybe a whole container got dropped onto a dock or something. Something stressful had happened in the door hinge area. Third time, we unpacked the carton ourselves on the loading dock at the warehouse. There was some blue dust, but not nearly as much as before. We accepted this one, and now counters have been installed over it and work is marching on, but it hasn't been used yet, so only time will tell if we should have accepted that one or just moved on. We were also considering a Bosch as a contender. Then just recently, I read here about one catching on fire. You can always get a lemon, but it's not like there are some 100% reliable options out there. Fingers crossed for both of us!

d -- right, you do get something extra when you pay extra for the rangetop, whether you're buying the CC or the BS. You get several benefits, as you point out, although they're more characteristic of choosing a rangetop per se than any particular model. All things equal, I'd much prefer the rangetop too -- the BS or the CC. I mentioned the cooktop only because of the budget constraints and the OP's request for a double oven. I'd prioritize the rangetop, as you've done, but I don't know that the OP would prioritize things in quite the same way. Stuff inside the holes in the burner? A complete non-issue I'd say, after extended use of a BS (not to mention other gas ranges). The difference between 22k and 23k BTU is objective, but it's smaller than the deltas across different ways to operationalize the BTUs -- I reckon it's a rounding error across reasonable ways to measure. Likely an infra-marginal change for just about any cooking technique. Personally, I prefer the pattern on the BlueStar -- and the larger diameter spread on the larger burners -- but that, too, may be a less than meaningful difference for many purposes. This is not to say that the BlueStar is better in any objective sense, or to predict that some mystery cook would prefer it. And it's not to say that you're wrong to like feature a, b, or c of the range or range top you've bought. But the lots of little things are not all the things; and they don't necessarily cut the way you suggest; and adding up lots of little infra-marginal changes doesn't necessarily yield a meaningful difference. Stare at videos of the burn patterns too much and you (or I) can form a preference and find a rationale for that preference and very likely we've just told ourselves a story. Either does well to bring the pot back to a boil after adding pasta -- much better than a 15k BTU burner (now we've gotten away from rounding or measurement errors, I hope); either does a great job searing a steak, if you start with a good steak, and a good pan, and take a moment to get the pan hot. Will you notice systematic differences in your results? Spend two weeks with range A, take a week off, and then spend two weeks with range B? Maybe on the simmmer end, maybe, but not, I reckon, on the high end. To each his own. The video is interesting to you if you find it interesting. I found it insanely boring, and not because I don't care what the range (or top) actually does. But I do think that the CC suggestion was a perfectly good one, as a contender.

What Buehl said! That thread about best location also had a consensus that the top drawer position was the most useful because it made it easy to just open and dish up from the warming drawer, but that wasn't an absolute like the one that says if it's not right near where you want to use it, you wont use it. I took all that good advice to heart with a slight twist. In my new kitchen I have an "oven stack" with cupboard to the ceiling above, then the Advantium (which is my microwave), a drawer under it for it's bits and trays, the warming drawer, and a deep drawer for small appliances. This gives me the warming drawer at top drawer height. The twist is that it's not far from the stove, but it's right in the aisle leading to the eating area, which makes it easier for holding the extra plate of turkey, etc. Some people use the warming drawer for holding things right off the stove. Think of making a big platter of flapjacks, dimsum, or whatever, that you can only make a few at a time, but want to hold at heat so everyone can sit down together. For that kind of thing, right under or next to the cooktop is the best location so that it's easy to just open the drawer and plop things in as you're making more. The advantage to the 30" warming drawer is if you're serving large delivered pizzas. The big boxes fit. (Or the turkey platter and extra casseroles.)

Thank you, everyone, for your comments. Part of me wants to have everything in one range to keep all the hot stuff in the kitchen in one place. The idea of splitting off the ovens and doing a double wall unit with a steam oven is awesome, because who likes bending down to the oven anyway? I can see how this will start to blow the budget. I like Lacanche but really prefer a larger than 12 inch flat top so I have room to get a little messy, and multi-task on the griddle. I've had friends with 12 in griddles and it's a little bit clumsy of a size when you start trying to get in with spatulas and tools. I've also been looking at BlueStar and it looks like I can get pretty much everything I want in that and be in the $15,000 range. I have no idea about how reliable these brands are. I really do appreciate all the comments good, bad, etc. I wish I could go with commercial brands like restaurants but I'm not ok with having the house heat up and pilot lights lit all the time. The search continues.