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 think it might depend on how you feel about the demand. I had three (learning) experiences with purchasing floor model items. First, I wanted a Miele speed oven and while I negotiated on a price someone came along and just paid for it on the spot and took it. My loss - shouldn't have quibbled so much . Next I found a Miele dishwasher at a cabinet shop. They were swapping out and said they would offer a "standard" 15% new floor model discount - non-negotiable. I hemmed and hawed but took it because I didn't want to lose out. The same store was willing to discount steeper on the Miele Speed Oven because it had been used as a demo model and that one was also used by employees. I decided not to take that one because it wasn't the model I was really looking for. Finally, this past weekend, I snagged a Wolf AG 36" range floor model. Went with the intention of placing orders and found out that Wolf is changing design so appliance store would sell the floor model at a discount of about 15%. Should I have asked for more? Probably, but, the store was packed and another sales person had a client's name on it as "taken" but she hadn't called back to confirm in over a week so they were willing to sell it to me on the spot. Additionally, the store was packed that day with many people shopping for ranges. This is a *very* reputable appliance store with excellent service so I didn't negotiate on price. I didn't want to lose it like I lost out on the Miele.

RCS brochure http://www.bluestarcooking.com/pdfs/bluestar_rcs_30.pdf RNB brochure http://www.bluestarcooking.com/pdfs/bluestar_rnb_30.pdf RNB brochure mentions convection feature while RCS brochure does not. I think some retailers may assume RCS has convection,maybe Canadian/Costco version is different and does have convection. Last time I saw a RCS in the store(about two years ago)it did not have convection. I can see why someone who owned both a RNB and Culinarian would claim a superior perspective on which is better. Not someone who just own's one. Naturally you want to self justify your purchase and may be prone to becoming a cheerleader for one or the other. I don't own either,sell one or the other,nor anyway connected to the appliance industry. But I have used both now. And I like the Culinarian better.

Also, in regard to the hot oven door on a BS, it's pretty relative. I caught my 4 yo sitting on the floor w/his back against the oven 'warming up' while it was on ~400 deg. It's hot but no hotter than the bottom panel of my Wolf 30" wall oven while it's running, in fact, that oven has surprised me in regard to the 'hot' panels as I've never heard 1 complaint about a Wolf oven door (or panel) getting hot. To me neither are 'too' hot.