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

You'd need clearance for the Water Inlet Hoses and the Drain Hoses. How much clearance are you using now ?

I have just the Miele CSO and speed oven and am more than happy. I previously had a 48" professional gas range that looked enormous (and it was on top, 6 burners and a griddle was more than I would ever need) but it only had two small European sized ovens down below. So I was used to that and knew I could work with it. Space was at a premium for me so it was either features or capacity. No regrets!

I probably wouldn't go smaller than 30" on the induction cooktop. My first apartment after college had a narrow gas range. It was either 27" or 24". Yes, if you have to, you can cook on it; and I did for eight years. But pots easily get crowded out. Frequently, you can only use two of the diagonal hobs. Unless I was really squeezed for space in my kitchen remodel, I'd sacrifice the extra 6" of cabinet space and get the standard-sized cooktop. On the other hand, a 24" wall oven is perfectly functional. I love our new Miele CSO. Most useful appliance ever. And the limited space has yet to be a problem. It has plenty of capacity, unless you regularly cater large crowds ... and honestly, in that case you'd probably still be better off with more ovens rather than bigger ovens. We still have the oven in our 30" range, but I don't really anticipate using it much at all. The 24" CSO has more useful features, is easy to keep clean, has sufficient capacity, heats up super fast, and is more convenient to access at countertop level, rather than below the stove.