Awaiting my new range, just want to get ideas of what people did get, your reviews on the options you ordered and what you think. Can't wait to see photos!
Mine just arrived today, but I won't be able to hook it up for a week or so; they have to finish the tile backsplash behind it. (No way I'm gonna let them drip grout and thinset on this baby!) It's gonna be torture just looking at it.
I got the 48" self cleaning Culinarian with 6 burners and the BBQ grill, in black. It is gorgeous. The black is glossy jet black enamel like obsidian. Seems to be very well put together.
I've got the rangetop, not a range. But the builder says that the tile backsplash goes in AFTER the rangetop and hood.
Other than protecting the rangetop while the backsplash is installed, does anybody see any problem?
I'll mention that I don't see a need to put tile behind the rangetop proper. I don't have the heat of an oven to vent, and nothing in the installation guide or local code says that tile should be anywhere below the cooking surface.
It's not a code issue, it's one of access. The tile is going high up into an alcove formed by the hood and they need to make a little platform to reach the apex. The stove would be in the way. In this case it will be easier to tile first.
I want pics of that rangetop ASAP :). I am looking at getting the rangetop as well but want to see how it really looks on some cabinets. So far no photo's exist.
Right now the rangetop is in a box in the garage. The installation process begins on Tuesday. Tell me what pictures you want and I'll do my best. You want pictures in the box? You got it.
I'll take all kinds of pics :).
I can't wait to see it sitting on your cabinets. The photo's on Capital's site are renderings which make the rangetop look odd in height. Only other pic was the one trevor had but its just of the rangetop itself. Not sitting on anything.
And, to be honest, I kinda can't wait to see it sitting on my cabinets. I've got a 36" x 27", 1500 CFM hood to go on top of it, and it seems that I've got the department of defense authorization to have such a unit in my home.
I can't wait until it's installed so I can properly boil the hot dogs that my kids demand....
Seriously - is there a "first dish" recipe for this kind of cooktop?
Also, I've got friends who want to replace their range, but absolutely insist on having oven on / oven off timers. I wish I could suggest an open-burner range, but I don't think Capital or BlueStar does timers. Any ideas?
Keep moving. If you're still wandering, you aren't pushing daisies.
Whose hood? So did you get the 30 or 36" rangetop.
Maybe the 1st meal should be boiling water for pasta instead of the hot dogs :).
I went with the 36" rangetop - all burners.
The hood is Best-by-Broan WP29. Because of the cabinets I couldn't go wider than 36", but I did get the extra-deep 27" hood. The blower is the external 1500CFM unit.
I think you're right about the first meal. I'll probably do scallops and fettuccine in a tarragon cream sauce. I've been making that in a pretty-good fashion with my old DCS, but what I learned during my Eurostoves visit will definitely help me improve the outcome. I'd always thought that delicate proteins (scallops, shrimp) needed low heat so they wouldn't get tough. Our visit to Eurostoves was a real eye-opener.
On the other hand, maybe I should heat a cast iron skillet to red-hot and do blackened ribeyes.
Decisions, decisions. It's nice to have options.
Looks good. More substantial looking then the dumb renderings they have on the site. Wanderindiana, I am interested in seeing yours as well. Actually, since you did not install yet, I am wondering if it is possible to take photo's before and/ after install. I am interested to see a pic of the countertop cut out & support before the rangetop is slid/placed into place.
Looking at it though I wish they did something different w/ the drip tray. The handle looks a little odd. Too narrow. I went back to photo's of the range and while it is still the same size, you eye goes more to the large bulky handle on the door itself. IMO, the rangetop would look allot nicer sans handle. There could have been a little lip or recess on the bottom front of the trip tray to pull it out and thus no handle. Would look nice and sleek.
Trevor, looks really good!
Can the rangetop be installed farther back into the counter so that the front lies flush with the base cabinets?
The question assumes sufficient space and support behind the rangetop.
Waaaaah, sniff. Mine arrived yesterday. Damaged. Broken door and glass, dented. Need another within 3-4 weeks (the only good thing is that it got here ahead of my install schedule, and I hopefully it'll be replaced before contractors are ready). Nail biting time.
canishel..... Yes you can set the rangetop further back the only thing to watch out for would be....whats on the back wall and that the front of the range top sits at least level with the countertop
more range top pictures
Stunning! Beautiful Kitchen!
I have a 36" Culinarian (6 burners, self clean) on order from Eurostoves. Question for you Trevor (or anyone who has received their CC):
What are the measurements of the burner grates? The PDF sell sheet shows 25 1/8" from front to back of the range, not includeing the door. From the diagram it looks like the combined grates are a few inches shorter than that, but it's hard to tell. Is each grate 10" or 11" square? The reason I ask is I'm looking to buy a 2-burner cast iron griddle (maybe two). I want to get the largest possible w/o having excess overhang. Seems like the critical dimension is griddle width. As long as they are less wide than a Culinarian grate, I could fit two running parallel to the front of the range, regardless of the length of the griddles. Don't mean to hijack the thread; I promise I'll post pictures when mine is installed. Thanks!
Now on a 48" rangetop I don't mind the drip tray handles as much. They are more in proportion though to the size of the drip tray. The 48" has 2 equal sized drip trays vs. one large drip tray, on a 36" with the same size handle.
The burner grates are 22", 2 grates front to back, grates only, as the sit on the range.
Does that help?
That does help! Thanks much Thusie!
I'm dyin here folks! Any more pics? I am now in lust for the 36" rangetop, all burners, now after doing so much research on them this past week. I'm ready for some real kitchen pics and reviews!
I've posted my thoughts, pix and reviews in oher threads, and have not taken the time to re-post here. In summary, I love my 30'' range. Burner performance has been fantastic. I have wok cooked about 5 times and I never knew I'd enjoy it so much. I have not yet used my broiler or rotisserie. I have used my oven, but not anything challenging - it works well. I have seared meat - fantastic. I have a few quibbles - oven rolling racks are good, but not great; my center filler grate is not the easiest to remove and replace - there is a little interference with its fit; the bottom kick panel was, well, kicked in; burners needed adjustment, easy enough to do but on one burner I still get some ignitor clicking while on simmer. I love the looks with one exception - the filler grate on the 30'' version is a bit odd looking to me. I highly recommended this product, for what its worth.
breezygirl.... I have uploaded all the pictures i have on the capital Culinarian website under customers photos. I am not allowed to post the link but it can be easily found.
Even the range pictures will help you envisage what yours could look like, for range tops just disregard the trim on the back of the range's.
I would ask anyone who has a Culinarian no matter where you purchase it from to send the pictures to me so I can upload them to one location for everyone's enjoyment.
Trevor, can you add or are they on the website additional pics of the 48 with the Bistro sign showing the area at the back of the rangetop and wall. Were these installed per Capital's details ? i.e. the rangetop supported by the countertop on 3 sides. It appears the 48 is installed in a standard depth cabinet, and if so, what was the width of the counterop material used at the back of the unit and how was it attached to the base cabinet?
Let me know if you would rather have me call you to discuss the above.
could detail the installation process if your rangetop is being installed in a standard depth (24") base cabinet? I'm interested in the width and the material used at the wall and if it was installed per Capitals detials.
My rangetop went in today. Love it. I've got a fair number of pictures along the way- please be patient while I figure out how to post pictures, and I've got to find a way to reduce the 10-Meg pics to something appropriate for here.
Love it. I'm already thinking about making use of what I learned at Eurostoves- how to cook with high heat is a little different from what I'm used to. Eurostoves really opened my eyes about how to cook shrimp and scallops.
It was installed in 24" depth cabinets. 36", six burners.
It was installed very close to Capital's specifications, but not exactly. The back of the unit is not touching the wall- we left room for tile, about 3/8". The front of the unit is not exactly flush with the front of the cabinet, but quite close. I can take detail pictures of this if you like.
Footwedge- I'm not sure what you mean about the material used at the wall. The support for the back of the unit? It's just a board, 1/2" x 2". The 1/2" is why the back is not flush against the wall. But I figure that this means a stronger back support, and the tile line goes to the countertop all the way across- no special sawing to leave room for the culinarian.
And I'm also quite pleased by the hood and blower, but I guess that should go into another thread.
Wanderindiana--I was hoping to hear from you. Please take those detail pics and post as many as possible. I'm waiting very impatiently to see! ;). Thanks.
Trevor--Maybe I didn't see all the pics. I'll look again. I was also hoping for new pics from this week's installs. I'm so glad you're gathering them in one spot.
wanderindiana The easiest way to post pictures here is to first size them - You can use the Windows "default" picture editor (Not photo/fax viewer) or Paint , or there are a number of free on-line photo editors.
Once sized, put them up on flicker, then left click on the picture, then left click Share This, choose the size pic you want (640 x 480) or (800 x 600), Then Grab the HTML/BBCode
Then copy and paste that to here, Like this!!!!
Then Preview Message, You should see your picture, Like this (Ya I know it's not a kitchen picture--but--- These "Babies" are "HOT" (LOL)
I am also looking forward to new install pictures, I am not bothered where people purchase the Culinarian's from all I would like to do is to build up a library of ranges and range tops photo's to be uploaded to one location
Wanderindiana, how is the 1x2 supported? The details show the left and right sides of the unit resting on the countertop material with the back resting on the approximate 1x2 board you mentioned.
I'm assuming the cabinet base backwall extends across the opening for the rangetop. Thus, if one was to place a piece of the countertop say 1" wide, and of course it would be the same thickness, atop the cabinet base backwall then all three sides should be level. However, if the base cabinet backwall does not extend across this opening then I assume the 1x2 was attached to the wall studs.
Did not mean to hijack this thread. I apologize and I hope those with new installs will post their pictures.
Another picture of range top, this one has a ModernAire Hood
A questions often asked is "what does the high back look like" as you can see in the pictures which features a 36" Culinarian Range and a 36" Capital Hood with heat lamps, you still get the 3" low trim which is a permanent fixture on all ranges, the high back which is 19" then fixes to the wall behind the range.
White 36" Culinarian
Hey, That Oven and Speed Oven look familiar!!! (LOL)
Over the weekend we had Tom & Susan drive to the store to test drive the Culinarian, they were kind enough to allow us to film there experience, I have loaded a you tube video to the lower part of the welcome page on the Culinarian site.
Keep the videos coming Trevor.
Still trying to make time to fly out there from Ann Arbor.
ribs... We have a couple more planned for this week so hopefully by the weekend I can upload some more.
If you can come to the store it really is a valuable and enjoyable experience.
I'm coming. It's only a matter of when.
Hired kitchen designer and got first draft of drawings so the we are starting to make progress.
Visiting the store was a great experience for me. To remind you, Trevor -- I visited you a couple weeks back (the IBM guy wearing a jacket.. and someone thought I was your "boss" lol).
I recently sent you an appliance list for a quote... and am awaiting an answer!
Just got my Culinarian installed this past week! Hood is a Kobe CH-122. I'll wait to review until I've had it a bit longer and have ensured that everything is tweaked appropriately, but the wok cooking I've done so far has been fantastic.
Jsch.... Could i use your pictures on the capital culinarian Website?
Absolutely, Trevor. Be my guest!
What's everyone experiencing for a wait for these ranges. We ordered ours Mid-January, and hope to hear something before long about its ship date. These pics are just making the wait tougher.
I ordered mine January 10th, and was told two weeks. Called after two weeks and was told another week or two. Then another couple weeks, and then another, and another. After eight weeks, and after being told it was on a truck, they said it would be up to another month. This was not Eurostoves, btw.
About that time, a local dealer that I had contacted previously emailed and asked me if I was still interested in the range. I told them I'd had difficulty obtaining one and would be interested to know if they could get me one quicker. They said they could, I canceled my original order, and I had it three days later.
If the original dealer would have told me eight to twelve weeks at the outset, that would have been fine. But I had scheduled a contractor to do work in the kitchen, had removed my old range, and I needed it all to coordinate.
Ordered a 36" rangetop on December 3rd. Was told it would be 6 to 8 weeks. Today is the 16 week anniversary since I ordered and still no word as to when I am receiving.
Ugh. I think I'll just keep these bits of news to myself and not tell my wife.
Got nervous yesterday because I decided to call Capital directly to inquire. Both the local and the toll-free numbers were out of service. Would not work. I had a flash in my head of losing the huge chunk of change we'd paid for this thing. But then I decided to just stop and breathe and look to see that people in the forums here have seen them and that they do exist.
I just called Capital, first their regular (you pay) fone number, I got a msg in Spanish????? So then I called their toll free number and got their Phone mate, which is "Bi-lingual". It is only 730 AM here in Calif so of course they are not open for business yet.
See the posting (below) for their web website where you can get fone numbers, email addresses etc etc!
Here is a link that might be useful: Capital Web-site
I've called Capital a few times and never had any trouble talking to someone very friendly and helpful, and they've been quick about contacting me back and scheduling service for one of the burners.
It was a long wait to get the range, but definitely worth it. It's really made cooking more enjoyable.
For sure fulfillment of customer orders is unfortunately slow right now due to high demand, however some stock is starting to arrive along with customer orders, we received 5 unallocated units for stock today and 9 units to fulfill customer orders.
Capital is doing all they can to move things along and get order times down to a standard 6 - 8 weeks, also the distributors will be carrying stock of certain ranges in the near future. Right now if anyone tells you the deliver time will be less than 8 weeks they are mistaken UNLESS they have the units in stock for immediate delivery.
While it is a good thing for a manufacture to have orders in the system, I totally understand that customer frustration is running high in some cases.
I'm planning a 36" rangetop, but haven't gotten around to ordering it yet. Too busy dealing with rude fireplace installer and cranky plumber. Do the rangetops take the same time to produce as the ranges? (please say faster, please say faster, please say faster)
Breezygirl..... I am afraid it will be the same time frame
I am interested in the Capital Culinarian 36" range, but had not heard of it before finding info on line. There seems to be a few distributors in SoCal. Looking into the history of the owner makes me wonder about service, repairs and reliability. Can anyone help me with this? Right now we are looking seriously at Wolf. I have seen all the youtube videos on the CC and it looks great. Any feedback on actual performance?
I can see why you would wounder about service and repairs.
That it is a relatively new company and a prospective consumer can ask themselves "will Capital be around?" That is a risk when not going with the established market leader like Wolf.
In any event you don't need Capital to fix your Culinarian. You need Capital to honor your warranty to get your Culinarian fixed for free in case of a problem.
Reliability has been top notch since the Precision came out. That is what the Culinarian is based on. Before that it was average.
Warranty in SoCal would be handled by a company tech. I spoke with the Company Chairman himself.
There is a live range at Capital HQ in Santa Fe Springs as well as at Absolute Appliances at 1522 N. Highland Ave Los Angeles. That is near W. Hollywood.
There is plenty of feedback by owners all over this forum.
Some say it is not perfect but love it overall. Some say they just plain love it.
The few naysayers I have read are not Culinarian owners.
Bottom line is no company is perfect. Not even Wolf. Check out the link below.
Here is a link that might be useful: Wolf Appliance Recalls Gas Ranges Due to Burn Hazard
All, here's my 36" culinarian. We had a custom backsplash made by our SS counter shop. Like many, we thought about getting the grill or griddle. But our place has natural gas at the back patio, so I'm building an outdoor grill there. My folks, with an indoor grill, find that even 1400cfm is not enough to keep the smoke alarms quite without some care. As for the griddle, I bought these:
which work quite nicely.
Oh--forgot to mention that those are 27" counters, so we had a few inches to play with since the front of the range body must be clear of the doors and carcass of the cabinets. So we extended the island trim shelf. You still can't use 16" pots on the back burners, but handles can extend to the back.
From a Culinarian user who loves to bake bread
"I was waiting until I made a "double batch" of the bread I bake weekly, so you could see the 6 loaves baking in the oven. The bread pans are 8.5 x 4.5 x 2.5 inches each, and positioned with 4 pans placed vertically at the back and 2 pans placed horizontally, in the front.
As you can imagine, 6 loaves baking all at once makes the house smell heavenly!"
Time from order to delivery was about 10 weeks. A hard wait, but not that bad.
It's beautiful. Great shape. And so far, everything I had hoped it would be.
What exactly did you get?
I got the 36" self-clean with a grill on top.
Look at Trevor go with the pics!
If you search for "Culinarian" in the search box at the bottom of the Appliances forum page, you should have more information than you would be able to read in a whole week. Nothing beats a visit to the factory and seeing one in action so give them a call and arrange a visit since you are in SoCal. I drove/flew in from NoCal to see one before purchasing so I can tell you it's worth the trip. I'm not sure if they figured out their distribution in SoCal yet but some dealers will bad mouth competitive brands they don't carry so take it with a grain of salt. Wolf has a very mature distribution and marketing channels which, I think, translates to better dealer margins so they are sold pretty hard by most dealers. Same goes for Vent-A-Hood and Thermador. I'm not saying they're not good.. just saying that there are other reasons why dealers push one brand over another.
amcooks ..... After 5 years of trying i managed to load pictures ...lol
re: From a Culinarian user who loves to bake bread
For a high-end range with the pans being on the proper rack with adequate spacing that is an incredibly uneven bake.
I am not been a baker in any way shape or form, I think for 6 loafs cooked at the same time they look just fine to me,
I suspects cassity has a "Splotchie Monitor" or perhaps glasses need cleaning?
Just my opinion--those results may be acceptable to some people.
I would definitely rotate the pans mid-bake to make up for the hot spots at the back left and front left.
New interesting pictures sent in by a customer who just received a new Culinarian, the pictures show the inside of the 30" Culinarian and of course the fit and finish, I am posting these pictures so non Culinarian owners can have a better understanding of what is happening under the grates of the Culinarian. You can clearly see the Air Shutter, spark ignitor along with the base of the burner assembly
New Picture from a customer, 30" SC Culinarian
Well it's been 6 months since the Culinarian was delivered. Natural Gas was activated in our new home on Friday. The 60 inch Culinarian now works! I'll post a pic after I test the procedure.
I'm very happy with my Cullinarian. Cooked rotisserie Baby Back Ribs for my Father's Day meal. Came out great, although squeezing two racks of ribs on the rotisserie may have been a bit much.
48" Capital Culinarian with Grill. Modern Aire PS-15 hood. Sorry, but we still haven't decided on backsplash tile.
We've had ours in place now for nearly a week and have been working overtime to catch up on comfort-food favorites. I've yet to stir fry due to the simultaneous demise of our CSA -- how could this happen at this time? We've drowned our sorrows in cc cookies and banana bread and spice bars and granola and pancakes and omelets - yeah!; today's treat. There is a learning curve with the oven; I'm learning to turn it lower a tad but that's likely because what I was used to was too hot. Cookies have needed swapping between shelves but they came out more perfectly than any other I've baked. Onions are a little hard to sautee but I've no idea to what to attribute that -- there are many candidates for parameters more likely than the stove alone.
We're experiencing the simmer-clicking and also a convection fan that's noisy - they're going to send someone from the factory, probably (I'm in socal).
A big nuisance has been boosting the height of the machine adequately. I have 37" counters, an inch higher than standard. The culinarian won't raise this extra inch. It's quite frustrating as I'm sure it would cost 0.04cents to include legs with a longer screw shaft. I actually have no idea how I'm going to get that thing back out and up enough but I'm pretty sure the inspector won't be too happy with the exposed wood at the sides.
Here are some pictures from today's garbage omelet extravaganza. My father made omelets of leftovers nearly every Sunday of my life growing up. I miss the ritual dearly. Today's included basil, onions & garlic, dead tomatoes, spinach, corn beans and broccoli. Plus cheese. It was majorly delish. The littlest complained mightily but sucked it all up. Real food, at last .... it's been an awfully long reno.
Here's the omelet in prep and onions simmering - that burner is on:
Here's a couple pictures of the 36" manual-clean oven in situ:
The omelets came out great; lots of heat (I like to make them fast). Some stovetop cooking seems to go so fast I need to turn the flame almost all the way to simmer. It feels as if the output has a bit of a mountain-top-shaped curve, that is very hot full through to almost all the way to simmer, then cooler. I wonder if there are curves published for output per red tick of the gas knob?
I've paid especial attention to complaints about the simmer. I thought my onions cooked faster than I'd like them to have at simmer. I've been a little surprised at how quickly everything cooks on simmer given the paper-on-burner test. I do agree a smaller burner would be wise and preferable.
i like the wolf exhaust :)
jmith - I want to remove that stupid sticker! The guy who sold it to me suggested it. I don't much like branded, especially in-your-face branding. The hood was being cleared out as it was discontinued; happened to be exactly what I wanted, but evidently not what others did. It's 27" so perhaps not everyone's cup of tea. If I had my druthers I'd actually have taken it *deeper*! But it's fine-enough. No guts to the thing which was also perfect for me as I stuck my blower inline by design - why would you want a jet engine blowing two inches from your ears?
But that sticker is annoying! To me, the ideal hood is an unnoticeable one. Emblazoning with a brand famous for ostentation isn't exactly in keeping with my preferences.
[I think I may actually be blushing for shame! :-) ]
aliris19: laughs i hear ya. Maybe someone can photoshop the logo out.
You wouldn't wanna cook in a Commercial Kitchen then... those things are mighty loud.
I have heard the ventahood and the wolf on full silent inside the store so they were venting back in the store to me they are silent.
Notice the subtle color......
Sure happy to that picture ....lol..... After all the screw up's
Looks like the progeny of a professional range and a school bus.
I also love the look and feel of the Wolf hood, but agree with everyone else that I hate the sticker.
The Wolf hood is a nice design with the somewhat rounded front that makes me feel comfortable that I won't bump my forehead.
I wish the Eurostoves/modernaire would come up with a similar design.
I have no complaints with that hood! No experience with any other, but it is just what I wanted, deep, comparatively understated, baffles, accepts inline blower, nice lines. nuff said: why'd they discontinue it?
Gutsy, raro. Did anyone question your choice at the factory? Just wondering... ;) It's very wonderful but definitely shocking. Who needs coffee?
Love your granite. What is it?
BrightFuture - the countertop is Rainforest Green.
Wolf sticker's gone - it was easy to pry off! Geesh - maybe they were trying to be nice by using double-sided scotch tape. I'm telling ya, that's all it was...
The reason I'm posting is a followup on cooking and baking.
Trevor actually *phoned* about the uneven onions simmer. Say what you want about salesmen in general or this one in particular, he is an unusual specimen. He was concerned about my technique! I'm actually rather rusty at cooking having been without a kitchen for two years now. I think there was a collusion of three factors: sweet onions that burn faster than the yellow I more typically use; failing to cover the onions to keep them moist and help prevent burning ... and a too-high simmer. My new range's burners all click on the lowest simmer setting and it's quite true that to avoid that quite-possibly-the-most-annoying-sound-known-to-mankind, I was pretty much forced to set the burner higher than optimal. The factory's supposed to come look at the settings of my burners. I know I can lower them myself but promised to let them do it; they're interested in how burners can leave the factory fine and arrive too-high. Fair enough. Though I want to simmer already!
The other thing I wanted to report on is the baking. Above an astute baker noticed the uneven outcome of the top-browning on the 6 loaves of bread. I'd like to report that cooking in my oven seems to show a similar hot spot in the left side of the oven. I baked an ungodly number of cakes this weekend and they all of them cooked substantially faster on the left side. I used the convection fan to try to mitigate this toward the end of the bake with some success I think. I don't have a oven thermometer so can't report on the internal temperature.
Does anyone else experience this?
I don't really know what to expect from a "high end range", so I don't know whether this is something not to put up with or just one of those things. It helped me in recognizing this problem that the other poster had already pointed it out. I don't think it should be trivialized - I think their observation was astute. Whether, again, there's anything to be done about it or its presence is a shocking perturbation of culinary expectations I can't say. But forewarned is forearmed: without cassity's observation I wouldn't have thought to have evened out the baking in the end like this: thank you.
I'm truly sorry to hear that you're experiencing these problems. I look forward to hearing whether these issues are addressed to your satisfaction as i'll be very disappointed should I experience burner clicking on simmer, uneven baking, and lack of gradual heat adjustment, etc. when my new Culinarian arrives.
Please keep us posted and best wishes.
Hey BFF -- Not sure whether I adequately conveyed that I'm not unhappy, overall, with the range. I'm sure people's tolerances about these things vary, but there's surely a learning curve to any new appliance and I'm still in the throes of it. Capital hasn't showed up yet but they're actively involved and I don't have the sense at all that they're not "listening"; quite the contrary in fact.
I note these things as an evidently newly fledged member of the TKO tribe. But I'm not in the least bit sorry to have bought this machine (not yet at least!).
I bet the oven is hotter on the left because that's where the oven flue is located. The flue opening is a rectangular opening in the top of the oven that lets the products of combustion escape.
If convection doesn't even it out the brown spots try rotating the pans mid-bake.
Hey cassity -- you're the person who first pointed out the uneven loaf-baking. And then Gary was rather, ahem, disrespectful.... At first I too thought it was sort of picky but again, it was your astute observation that caused me to actually notice and fiddle with my own little experiment. I had so many pans of cake going I could jigger things. I did try: swapping pans around, turning on the convection, and just plain timing with no intervention. I think with no intervention, the left side cooks about 10% faster than the right. For a cake, using convection the whole time just dries things out, hence the move toward engaging the fan during just the last few minutes. But as you note, I think best was to swap the pans though I image if you could measure rising (more carefully and controlled than I'm able or willing to do) the jiggling due to pan-swapping (not to mention temperature drop from opening the doors) probably affects things incrementally so isn't ideal either.
That's really interesting about the flue. When I noted Capital was involved, I should say they were also quite interested in this observation and plan to look into it. I imagine they're thinking along these lines too, but I'll pass along the info in case not - seems my input can't possible be novel though.... but let me also note, it appears they regularly monitor this thread as they had read about my observations already only hours after I posted this. Kinda startling! You are absolutely heard on this forum!
I wonder whether the gradation of heat is constant through the space or whether it ramps up closer to the flue? If the latter then it might make sense to concentrate things toward the right side when possible for more evenness. When you care of course!
Thanks for the thoughts, cassity - I appreciate them. Sorry you were dissed in what's supposed to be a TKO forum. Minutiae and trivia should be valued! IMHO.
For the record, let me please repeat: I am finding this level of investigation and inspection vaguely entertaining. It doesn't portend unhappiness, overall, with the range's performance. Moreover, I find it fairly neat to be able to contribute in some small way toward the making and improving of this equipment. Non-ideal conditions just happen; being able to affect any change ... now that's rare!
Just so its clear, as most people know I monitor the forums and report back to (Joey the head engineer) Capital anything and everything I feel is any of the following
1) A problem with a particular Culinarian.
2) A customer who is not receiving top notch customer service.
3) A technical issue that Capital may not know about.
The value of this forum and others is that Capital and myself can see what is happening in the field with the Culinarian be it good or bad, this is another reason I ask my customers to come to me first with any issues, as the above poster did, if I see a problem with a particular area of the range I can bring it to the attention of the right people within capital.
As for the poster above they did have some real influence with Capital so far as Capital are now looking at changing the way the range height can be set.
In general i've had some mixed experience with our 30" Culinarian. The burners perform great. However the oven build quality and service has been pretty poor. The main issue is that the door lock has broken twice in the 3 months we have had the range. We have tried the flip the curcuit breaker and to pry open the latch that the folks at capital sugggested to no avail. When they sent out a tech it took 2-3 weeks to get them here. Here we are about a month later same issue. At least this time capital issued a service ticket immediately, but close to a week has passed and no one has called us to schedule a service call.
Worst of all my wife wasn't able to bake a birthday cake for her mother.
Aaron - are you in NYC? It took that long to get a technician? I am in NYC and interested in putting in a 30" Culinarian as soon as I find the right hood. But your post gives me pause. BTW, is your range the one on Eurostove's site 'The first Capital Culinarian to hit New York City'? If so, I wanted to ask about your vent hood.
Well, mine isn't functional yet. I debated on even posting the pic now, but I'm too excited to wait. Here's my 36" rangetop. Can't wait to fire it up!
Ok....I don't even know what to say about that article from M Bloom. Probably THE most biased and mis-informed piece of toilet paper I have read.
> And as you�re about to learn, when comparing Capital to Bluestar, Capital absolutely decimates Bluestar in every way, shape and form.
Decimate? Really? Decimate Honestly? WOW!!!! Decimate For real?!? WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!
> Simply put, they�re best residential range burners, anywhere.
I would actually probably agree here in pure technical terms. I didn't think BS burners could be beat, but the CC burner probably is very marginally better at high power cooking than BS. But the difference is pretty underwhelming....they certainly do not decimate BS burners.
> with every burner also boasting true simmering functionality, down to 138 degrees
I thought Trevor's tests came in at about +244 degrees
> BlueStar ranges offer only two 22,000 BTU burners, irregardless of range size.
Bzzt!! Wrong. Guess this guy didn't research as much as he said, or he is a liar or a moron.
You do not have to research very hard or long to have figured this out. Let's take a quote right off of BS's FAQ on their publicly accessible website:
"Can I add another simmer or 22K burner?
Yes. Additional 22,000 BTU burners may be added to any range in our RNB model at an additional cost."
> All other burners are rated at 15,000 BTUs � equivalent to that of virtually all other standard ranges.
Bzzzt!!! Wrong. Guess this guy didn't research as much as he said, or he is a liar or a moron.
WTF?!? What happened to BS's simmer burner this complete moron is about to bash next.
> Secondly, and even more detrimental to the BlueStar, in order to achieve a true simmer, you have to use a dedicated simmer burner.
Bzzt! Wrong! Guess this guy tried simmering on a Bluestar 22k burner? Why can I simmer on mine?
> you�re also limited to one simmer burner per range.
Let's take a quote right off of BS's FAQ on their publicly accessible website:
......Additional simmer burners may be added to any BlueStar model. "
> Wolf offering exclusively 15,000 BTU burners.
> There�s simply no other range that offers the performance and capability of the Culinarian�s 23,000 BTUs � it�s truly in a league of its own.
A league of their own? Really? They are in the same league as BS burners which Capital set their target on to beat. Again, I would admit that the CC burners appear to be slightly better than BS 22k at high power but not in a different league, that is just ridiculous.
> While I haven�t tested other manufacturers myself, online figures note the oven in the 60″ BlueStar takes over 16 minutes to reach 350 degrees, despite its smaller size. It�s just another testament to the incredible performance prowess of the Capital Culinarian, and one of the many reasons the Culinarian is unrivaled by anyone in the industry.
Gee, where did he get that info from?
> Commercial ranges are ugly and their fit and finish are terrible, neither of which is surprising, really, considering they�re not meant to be looked at, they�re meant to be used.
Ugly? Really? And what interior design credentials does this guy have? I suppose Martha Stewart has no sense of design or taste, as she uses commercial ranges in most of her homes.
> I don�t want to say the Culinarian looks residential, because I don�t want to diminish its beauty and imply that it looks like other lesser ranges. But at the same time, it�s not commercial either.
Hmmmm...Exactly why I have said that I do not find it attractive. It has no direction. Not to mention it looks "obese". I suspect that I am not the only one that desires a "professional" range to look like a professional range. But ultimately I can not say he is "wrong" here, as beauty is in the eye of the beholder.
> Compared to other professional home ranges, I can say without question the Capital Culinarian notes an attention to detail unrivaled by anyone.
Has he looked at a Wolf?
> And as I learned when researching ranges in person, when you compare it to BlueStar, the design gap is even greater.
Ya, I don't smell an agenda here.
> The BlueStar is, quite literally, the polar opposite of the Culinarian. Whereas everything on the Culinarian is precise
Did he read that thread posted on GW about the ill fitting grates that were "normal" and then a jerry rigged "fix" sent out?
> everything on the BlueStar looks unfinished. Sharp edges, uneven finishes, poorly fitting grates and uneven gaps in the panels were some of the problems plaguing the BlueStar
Did I get a lemon? Cause I don't seem to have those problems. Funny he has the balls to even mention poorly fitting grates. Yes, it is not a "polished" looking as a Capital, but that is not what a BS is supposed to be.
> Going back to what I said earlier, I think that�s the key difference between Capital and BlueStar (as well as every other range manufacturer): they know what customers want, and they build it.
Damn, this guy hit the nail on the head didn't he? And all this time I thought the real story was that he came to Trevor asking him why he sells so many Bluestars over pre-culinarian Capital's. Luckily this guy set the record straight and proved Trevor to be the liar I always thought he was. (Ok, that was PURE sarcasm in case just so no one gets their heart rate worked up)
> The History of Capital....blah blah blah.....
Sounds like a Surjit Kalsi resume, or a brochure from Capital. It is very far and unlike any "article" I have ever read about any product in my entire life. Am I the only one that senses there *may* have been a slight payoff here?
My god, what an ill informed idiot. If there was a tool of the year award, this guy should win hands down.
Transy416 and tyguy,
Thanks very much for the responses. In regards to what tyguy said, I agree the article is biased towards Capital, but I've done much of my own research (Trevor's site is a huge help in this area), and it seems that the performance of the Capital beats BS in everything Trevor tested it in. So it's not really a question of whether the Capital is better. I'm more wondering if people are happy in terms of quality with their Culinarian and whether it lives up to the claims everyone else is making. Thanks again for everyone's help.
Aspiringchef, I bought a CC I am mostly happy with it. I wish the oven would accomidate a full size baking sheet as does the 30 inch Bluestar. I guess that is the sacrifice you have to make for the cooler oven door. That shouldn't be a problem with a 48 inch range though. The oven rack spacing is kind of strange too. There is so little differance in the burner preformance between the CC and Bluestrar that it doesn't come into play. At the time I bought the CC BlueStar had a poor reputation for oven hinges sticking and poor customer service. Being that those issues are largely resolved now, I would recommend comparing both ranges side by side, especially the ovens. I think the kickplate on the CC is ugly too. Along with transy416 I kind of prefer the more industrial look of the Bluestar.
BreezyGirl said: "Here's my 36" rangetop."
Rangetop? Rangetop? There's a rangetop in those photo's? Oh, yeah, now I see it. Sorry, I was so busy admiring your countertops that I didn't notice the rangetop. :) What is that stone?
The stone is beautiful. Looks like Carrera Marble to me.
"...seems that the performance of the Capital beats BS in everything Trevor tested it in."
I'm not a serious cook, so take what I have to say with a grain of salt. However, is there a point where the performance of the CC over the BS per those tests really doesn't matter? What I mean is, is there a significant or substantial difference based on those tests? I don't know. Again, I'm not a real cook, but I wanted a stove with some power that is a simple machine that I could have fun using a wok. For me the BS fits this bill perfectly. Perhaps according to tests, the CC burns a little hotter...I don't know. I seriously doubt in real world use I would ever be able to tell the difference.
Thanks Peter and TVguy! Yes, it is Carrara. It's honed and a littler thicker than some at 4cm.
Here's a wider vireo of the rangetop and hood. The hood, for some strange reason, looks dark when I photograph it from this angle. It's really a brushed stainless.
Close up of peninsula edge.
Breezy: I was going to ask if it was honed. Honed is such a soft and elegant look. Not to mention softer and warmer to the touch. Good call on the 4cm thick too. I can not stand seeing the seam where thinner stone counters are built up around the edge or where the edge is thicker than the cut out around the sink.
That is a beautiful speciman you have. Not too busy, but loads of character. Did you hand pick it? Or was it luck of the draw?
I have essentially the same thing on my island. Honed carrera 4cm thick. I think your slab on its own is probably even more georgeous than mine is. Mine is less lively but was purposly selected to imitate my subtle viened minas duro soapstone that's sits atop my regular cabintry. Our taste seems to be similar. My only question is why did you settle for the second best rangetop available in the US? Lol. I'm joking people.
I like your white shaker doors as well. I can't see from the pics (particularily on my old blackberry here) but are your cabinets inset or frameless?
Our tastes do sound similar, tvguy. Yes, I chose the slabs myself. Some in that lot had blotchy veins. Soapstone with marble is such a nice combo. I thought about that for my island, but couldn't find slabs around here charcoal enough with enough hardness. I ended up choosing walnut for the top.
My shaker cabs aren't inset or frameless. They're full overlay. My cab maker did say that some parts are frameless because of how he builds them, but most parts, including drawer bases, are framed.
Are your cabs painted?
Breezygirl: yes, they are painted (or laquered) BM cloud white. They are full frames with inset doors/drawers, exposed hinges. The frames extend down into legs and are open and exposed underneath. They are constructed the same way a piece of furniture is. For example one cabinet that is about 6' long with 3 different banks of drawers is constructed as one whole piece, just like a dresser would be. On top of these cabs I minas duro soapstone.
My island is an antique find. It is painted Martha Stewarts Flagstone grey which is such a gorgeous warm grey. It is in fact one of Martha's personal favorite colours...apparently she even had a car painted that colour. On top of that is the nice piece of thick honed carrera I sourced.
My kitchen is not done, but I will try and post some pics in the future.
New member, long time lurker. We're at the tail end of a very long remodel. We went with the 48' with 6 burners and a grill. So far, I love it, we had to wait about 3 weeks to get the heating guy to come back and move the gas line, since it was coming up from the floor, and not out of the wall. (Would have been nice to know that before we had it delivered).
Went with the Capital Hood. I bought a sheet of Stainless to put above the hood, because I didn't want cabinets or faux doors. I also went with some awesome stainless tiles behind the stove, with a weave pattern. I love how that looks.
Tyguy--your kitchen sounds amazing. I would love to see pics of the island, Carrara, cabs, soapstone...everything! Have you ever been over to the Kitchen Forum? We eat up pics of kitchens like yours over there. Many folks there would enjoy your pics also.
P.S. I just realized your name is Tyguy, not Tvguy like I used earlier. I apologize.
Tnt--that is one of the coolest stainless splashes I've ever seen. The range looks great, too.
Here's our Culinarian, hood, and stove backguard:
(stainless-and-black switch/outlet covers and ORB cabinet handles to come)
This is a slightly edited version of a post I put under a different thread, but thought I should include it here.
I have been using my new CC for just over 2 months now and am EXTREMELY pleased with it (30" LP, manual clean)...
The high end heat has been incredible! I have begun to wok cook and can't believe how awesome it is with the BTUs that the CC throws out. I have been amazed at how accurate and consistent the oven temp has been. Cleaning has been a breeze also. Overall I just love the look, feel, fit and the majority of the design and performance. I can't stress enough how much I love this stove, but at the same time I feel I need to point out what I feel are its deficiencies...
I have to agree with others about my disappointment about the simmer temperature of the CC. It is definitely much hotter than I had expected. I also think that "simmer temperature" metric, while probably accurate, can be misleading. I believe in an earlier post that Trevor said the simmer temperature metric was (please forgive me if I am wrong an please correct me)to bring a gallon of water to a boil, turn the burner down to simmer and measure the temperature after one hour. My perspective is that for the people who really want the ultra low simmer it is mainly for sauces, and who really makes a GALLON of sauce. I did my own test at home and put 2 cups of water in a small saucepan and left it on simmer for about 45 minutes. The temperature leveled off at about 170 degrees. (I am working on LP gas) This is really too hot for keeping a sauce for extended periods, in my limited opinion.
Now I know Trevor has stated that he has had customers keep a beurre blanc for over an hour without breaking, but is that really possible at 170 degrees? Has Trevor's in house range been fine tuned beyond what I have been able to accomplish? Is it a fact that I am on LP vs Natural Gas? I have adjusted my burners down as low as I can without having continual ignition click and have used earlier suggestion about drilling out the holes right next to the spark module. This did help me lower the simmer some, but still resulted in the 170 degree temp hold.
My only other gripe about the CC is the oven racks (manual clean range). As others have stated, the top rack position is basically unusable for anything other than a cookie sheet. I have the latest rack version (I believe) that has the 5th rack position at the bottom that is basically a half step below the previous lowest position. My suggestion is to put this half step down between the top and second to top rack (and why not between them all, no reason not to have "micro" adjustments). This half step down from the top position will allow me to take a pan directly off the stove top to under the broiler for browning/finishing. The current second rack down is really too far from the broiler to get a good quick browning. I have made this suggestion directly to Capital customer service, which they said they were putting in an email to Surjit, so we will see what happens.
My current plan is to remove the oven rack system and take it to a local metal shop and have them weld in a simple roundbar to the rack to create this 1.5 rack position for me. It really looks quite simple, is is only a round bar with a 90 degree bend at the front with only two weld points (one in front, one in back).
Here is a picture of my final install with the Eurstoves hood. This was a replacement of a electric range with a OTR microwave. Unfortunately my backsplash had been discontinued so I had to put a SS backsplash right below the hood. I was able to get the tile sample boards from a few local tile stores to be able to run the tile to the bottom of the upper cabinets.
A few odds and ends to tie up in the kitchen, but have had our 48" Culinarian w/ grill working for about three weeks now. What a fine piece of machinery!
Just received our new 60" Capital Culinarian today! It's a special order 10 burner version. Hope to be cooking on it soon!
That's one big mamma jamma stove!
WOW that's a stunning set up you have Brian, can I use your pictures on my website ?
Very nice....would love to see the rest of the kitchen. LOVE the stone behind the range. Details, please.
Trevor - yes you can use my pictures but wait until the kitchen is done. I'm an avid photographer so let me shoot some reasonable shots. Let me know your email address and I'll send them to you.
Michelle - I'll post more picture as soon as the kitchen is done in a couple of weeks. The backsplash stone is called White Kinawa and was purchased from Pietra Fina in Hayward, CA
The countertops are Virginia Mist, also from Pietra Fina but are hard to see in this shot.
Here's a wider view from tonight with the thermaply off the floors (but the tag still on the Culinarian)...
I can't compete with Brian's stove but I should post a picture anyway.
Dining area and part of the peninsula.
Brianplee,are you in or near Los Angeles? If so, may I please post the name of your kitchen designer?
I'm in the San Francisco Bay Area. We didn't have a designer. It was jointly developed by us and Curtis Poon of cp/m company in Oakland, CA, www.cpm-co.com, who was our general contractor for the project.
This posting is directed towards individuals who are in a quandary over the purchase of a Capital Culinarian stove due to possible service and support issues.
Starting with Trevor at Eurostoves-providing support and information both before and after the sale to Bob at Capital who resolved my issues. Overall my experience has been excellent.
Patience and communication is very important but through it all Bob's attitude has been great
I want thing to be as they should be and "The Team" has made every effort to satisfy me and they have.
I am available to reply to questions and help other "foodies" enjoy this outstanding product.
Thanks again to Trevor and Bob-
Updated full view of the kitchen including the 10 burner Culinarian
Updated shot of the 10 burner Culinarian
This is the pantry wall (left of the Culinarian)
Our 30" self-clean stove was installed today. We just converted from oil heat to gas and took the opportunity to replace a 25 year old electric coil stove with something newer. The rest of the kitchen is unchanged except for replacing the over the range microwave with a Kobe range hood. We do plan to upgrade the countertops to granite when we get enough round tuits.
Here's the first batch of bread fresh out of the oven. We had to set the thermostat to 375 to get our oven thermometer to read 350 matching our old oven. This was baked without convection.
I need to replace a horrible cook top and I think I would like to get the Capital Culinarian 36" wide one, probably with the Wok since I do a lot of S.E.Asian cooking. My current cook top has a popup vent and these are installed in a typical 24" cabinet. My question is:
Does anyone have a range top with one of these pop up vents installed in a typical 24" deep cabinet? I'm trying to avoid another added cost of a hood if possible!
My husband did our whole remodel and widen our kitchen. I had a Alley style and we Splurge on a Capital Culinarian and LOVE IT. We have the Grill. It is hard to get use to the extreme heat,flame on our small pots. But its great for Large pots and the oven is auwsome.
CT-Rob - great write-up. Did you ever make that 'after-markket' fix on the oven racks?
Woe is me. Last year I bought a 48 INCH Capital Culinarian 6 burner with Grill, double oven. Am I just the unlucky one or are they all this problematic? Let me state that the burners at 23,500 btu per are pretty darn good, but as a retired Chef I am used to 30K burners. The simmer feature is not good at all, but we compensate on doubling up the grates to elevate the pan. It works. The grill works great, but wish it had more btu. As it is warm up is long and a mandatory function. But the ovens! The convection didn't work, the oven knob turns on at the slightest brush, and gas leaks! The oven wasn't calibrated and was 50 degrees off. The small oven, the gas valve was faulty and it won't work and is still not repaired. It took 6 months to get a repair man out here. I hate to say it but the customer service at Capital is horrible. Passive aggressive.... this guy Everett took all the info, then I'd never hear from him. The only reason it got done was I had the repair facility call Capital! If I had it to do over again, I would have bought another brand. To Capital's credit, the stove is built like a tank! Heavy gauge stainless, but it's soft and scratches easily. We also bought the 1200 cfm hood by Capital. What a bad buy. At 1200 cfm you'd expect it to suck the paint off the walls? Nope. Smoke just waifs up and around it. We can't find any reason for a ventilation problem, it just doesn't suck like we expected. And noisy!!! Wow! Sounds like a jet engine on the tarmac.... We spent over $9,000.00 for this range and hood, and feel like we got a giant stainless elephant for our trouble. Our dream range is one expensive stove. I could have bought much more, for far less. The Culinarian is just not ready.
I just purchased the 36" 4 burner, griddle, Culinarian and now I need to find a vent for island installation. Trevor suggested that a 42" wide, by 27" deep vent with a 10" vent and cfm of 1200 would be best; but I couldn't find any island vents on their website.
Can you please share what vent you are using for a 36" range top. I'm thinking these measurements might be a bit of overkill and certainly more expensive than a lesser powerful unit that may still do the job.
On my old Wolf range I had a Vent a hood which worked fine, but there are a lot more units available these days. So maybe you can share information on what you have and if you're happy with it. Thanks so much for any input!
Below is a link to Modern Aire Island hoods.
42x27 with 1200 cfm will do the job and do it quietly.
Smaller and less powerful hoods will do it less well with more noise.
1200 cfm blower running at 600cmf is less noisy than a 600 cfm blower running at 600cfm.
You don't have a wall to help you contain rising steam,smoke and grease. You really need a big capture area.
Unless you can tolerate grease and smoke in your kitchen(great room).
I have a wall mounted 42x24 Indpendent hood with 1400 cfm external blower over a 6 burner Culinarian. I don't think by blower is overkill at all.
Here is a link that might be useful: ME Island Hoods
CulinarianStanzi.... Let me try to address your points
1) I think you have been unlucky with your issues, sure ranges have issues from all manufacturers but you have had more than normal for sure.
2) Capital are testing a new simmer burner in homes and the factory along with a simmer plate. This will be retrofit-able to all ranges once they have it down. They don't want to bring out the burner that will not perform as customers are requesting. No point at all in calling Capital about this they will tell you nothing, just wait and see what happens over the next couple of weeks with the tests.
3) Grills take about 20-25 mins to heat up enough to sear meat, this is not a capital issue but general for all manufactures. It does take time to heat the ceramic left to right bars and the solid cast iron grates, again you may have been spoiled with the commercial grills you have used in the past. As i am sure you have noticed the grill will sear once its hot.
4) Not sure why you state that gas leaks, when the oven knobs is turned it actuates the glow plug then once hot enough releases gas which is then ignited by the glow plug. The knob does not require a push and turn just turn.
5) Oven thermostats for all manufactures are not made by or calibrated by any range manufacturer they are outsourced, your thermostat may well have ended up with a Wolf BS or many other ranges sad to say you got it. The small oven is a mystery to me but not working for such a long time is crazy.
6) As for Customer Service, No excuses at all, 6 months to fix a range is staggeringly outrageous, poor response times are been addressed by Capital. I would say that on some occasions all manufacturers to get a bad rap due to the service tech, having said that on the face of it I think in your case Capital has been found to be inept and lacking in this area.... If one of my customers ever had to wait 6 months for service and I knew about it I would be fuming, fortunately that does not happen but I can totally understand your frustration...
7) Capital uses the same stainless steel as everyone else with a slightly improved finish, while your range may well be scratched you scratched it. Mine is also scratched I calm myself by thinking of them as battle scars....
8) I agree on the hood, we had a Capital 48" hood above our 48" range and took it down after 6 months. I needed a good hood that removed smoke and grease form the cooking school and and this hood did not do it. The problem for me is the capture area in general but more so at the front, Capitals is flat and deep with no lip as such. So smoke and grease rises hits the long flat lip / light bar and a sizable percentage rolls out the front. We changed that hood for another hood with a lip that produces more air speed across the front lip, when smoke and grease rises it meets the jet stream of air whipping over the lip into the hood and follows that air into the hood. We also increased the width along with the depth. I am not a aerospace engineer but I understand that the leading edge of a wing and the flow of air over and under said wing have a lot to do with flying. Air has to flow over the leading edge of the hood fast to change the natural direction of rising smoke and grease, if that leading edge is further away from the back wall (ie 27") it stands to reason that more of the outer edge of the smoke and grease will go in the hood. A lot of the noise comes from the transition from rectangle to round, again the one we use does not use a transition it has a round to round connection. If you screw around with moving air it shouts back at you.
NOTE....On a side note everyone should know that increasing the depth is WAY MORE EFFECTIVE than increasing the width. When you increase the depth you put 3 more inches right where you need it in the front, and people don't constantly bang heads with 27" deep as some would suggest. Obviously wide and deeper is the all round better deal.
9) I disagree you could have brought more for less, you could have bought less for less. But you certainly could have had better service from Capital.
BTW.... I have forwarded your post onto My Rep, Head of Distribution for the east coast, Surjit Kalsi, Head of service for capital and the head of Engineering development, with a rather strong note attached....
I do hope you get your range fixed soon so you can report a different story about the Capital Culinarian.
I am a long time "lurker", and finally decided to join the forum.
I got lots of appliance information here and made my buying decisions based on the valuable input of you guys. I thank you for that.
My wife and I did visit and talk to Trevor in his store and were very pleased with his no nonsense straight forward style. We ended up buying a really nice selection of appliances from him.
Among others the 36" six burner Capital Culinarian. We have been running and testing it for the last four weeks.
I love it. I have to say I did miss the thread on the simmer problems. I am not having any issues with the simmer so far. The range is very strong and has to be handled that way. We are running the beast through various tests and were pleased so far. I made a classic porcini risotto, my wife a corn chowder, both of which require a fair amount of heat control and it worked great. Also basmati rice worked fine. No simmer problems so far I could see that less power could be handy once in a while. I did order a 12"x24" copper plate and hope to be able to create a "French Top" effect by only heating one burner. Looking forward to that. I am pretty sure to able to have control from warm to simmer that way. We'll see.
I love the power, it takes some getting used to but boy reducing a sauce is no reason to get a cocktail anymore, a quart cooks down in an instant; great! Searing stew meat fast, love it.
The oven as well; made some popovers and was ready to accept a bummer and learning curve but no, they popped over just fine.
Rotisserie: two chickens success. The broiler took a little longer to get up to full heat then I thought it would. I left them in a little too long but still great tasting chicken.
Didn't ruin or burn any food yet.
The only issue I am having is the igniter keeps clicking on two of the burners for which the service guy will come in next Tuesday. Trevor and Capital reacted fast to set this up and so far so good. I don't foresee any problems should be an easy fix.
All in all I think the Culinarian is a great tool. Love it.
Our hood is a 1200 power euro hood 42"x27" does the job like a charm. Huge tube going through the roof though, my wife almost killed me when she discovered the new "chimney".
On the picture you are seeing the range without foot kick; having the floors sanded next week. The last thing will be the tiles for the backsplash.
Having problems with the pic. sorry about that.
Eagerly awaiting my range top. It was supposed to be sent out at the end of last week and I thought I'd have it by now. Trevor, I haven't received an answer to my email. Have you sent out my unit? I never got a confirmation, nor have I heard from you after writing a couple of days ago. I hope all is well.
Eagle Point, Oregon
Ok, so have been up and running since August. Since I received so much useful info here, thought it only fair to post back. I have a 60" with griddle and grill. Here it is
Looks great and fit and finish is excellent
Burners are highly responsive
Heat on burners is excellent (and lighting has thus far been without issue lights and no clicking)
Heat on the grill is great. Having a grill is so much more useful than I had imagined.
Rotisserie is fantastic
Trevor has been very helpful
Had to have a tech come out twice in first month, first to fix griddle which would just keep heating up (apparently a wire on the thermostat was broken at some point between factory and my kitchen), second to calibrate oven temp and fix convection fan from making a noise.
Griddle has definite hot spots.
I must say I love the range, and would definitely purchase again. Capital would benefit greatly if they just charged a bit more for delivery and had "white glove" delivery that would set it up, calibrate, etc. I'd say almost every bad post would disappear if they did this. Can't imagine those paying this much for a range would balk.
Two questions: how do you keep the pans from falling off the range, and how do you keep the contents of the pans from falling out of them? :)
So, Trevor, what kind of hood did you get? We got the 48" Capital one and it is not fantastic, as you say. At least we did the 27" depth. It is so noisy that DH is reluctant to crank it all the way up, and as for putting smoke bombs in a pan on the burners, I don't think we'll be trying it!
We're not quite finished the renovation but we're using the 48" Capital Culinarian and loving it. Our kitchen is not large and I worried about the range appearing too large for the room but it does not. We've used the small oven more often than expected because it is a pretty decent size and comes up to temperature quickly.
Watch the vent size on all hoods==my brother, on my recommendation, bought a 48" rangecraft hood and ignored my advice to get the run out through his wall upsized from the 5" or 6" duct that had been there since the 50's. Sounds like a hurricane when it runs, and he blames me for recommending a bad hood. He should have gone for at least 8". Read the hood mfr recs for the outlet size, and do not skimp, or you will be with him on the noise and poor exhaust. You can use rectangular metal instead of round, just use your high school math to convert the recommended diameter to rectangular cross section area.
Mrs. BFF makin' a little love w/ our CC on X-mas!
Hope you all had a great holiday season and wish you all a Happy New Year!
Does the shelf on the stainless backsplash cause the smoke to roll out over the hood? Who is the MFG of the backsplash?
Yes, the shelf does cause the smoke to roll out a bit. For me, it hasn't been a problem thanks to an effective roof-mounted Abbaka blower that draws the smoke up nicely. I recommend an oversized hood capture area.
The backsplash is made by Capital specifically for their range. If I had it to do all over again, I'd buy the SS backsplash again. I love how easily grease spatter cleans up and I feel more secure with flambe techniques and grill flare-ups.
This post was edited by BrightFutureFoods on Mon, Dec 31, 12 at 14:26
duplicate post - GW glitchy today.
This post was edited by BrightFutureFoods on Mon, Dec 31, 12 at 14:24
I think I have stumbled upon CC heaven! We are building this year, and I'm strongly considering 48" Rangetop CGRT484BG with 4 burners, griddle, and charbroiler. Range is out--dh has bad back and doesn't want to stoop for food retrieval. (Wolf L-series looking good for wall oven, but I digress...)
My question from Sycamore, IL, is since CC is a less common brand, what might I expect from customer service in my location, should the need arise? Am sort of in the boonies :)
Thanks to SuperStorm Sandy we must build a new kitchen. I have been on the fence about the Capital range but you've convinced me this is the way to go. Love the photos, great inspiration.
Capital Culinarian 48" self cleaning gas range with 4 gas burners, 12" grill and 12" griddle.
This post was edited by reneef on Mon, Jun 24, 13 at 12:45
We've had our Capital Culinarian 30 inch self-clean (with rotisserie) for a couple of months. So far, I love it, though I feel like I'm still test-driving it. (HGTV should do its own version of Top Gear, testing appliances in extreme conditions, etc.) Anyway, today I used the self-clean cycle for the first time. How long should the cleaning take? The manual doesn't say, and I imagined the word "cycle" would mean it turns itself off when it's done, like a dishwasher -- but it seemed to stay on longer than necessary (two hours!) so I just turned it off.
Can anyone enlighten me? Or should I call the hotline?
The Self Cleaning Mode should take 6 hours.Including an hour for the oven to cool down. It should be page 22 in the manual?
I've had my rangetop for over a year and I love the burners; but there are some problems. The simmer is a joke even after it was adjusted. I can bring water to a boil on simmer! So I just push the pot off to the side. Does anyone know if they made a fix for this? The other problem is the griddle. the sides are cold and the middle hot, so cooking pancakes or anything else on it means waiting till the middle is almost burned before you turn turn the pancake around to cook it evenly. Is there a fix for this or do I just have to deal with a bad design on both the simmer and burners? The simmer should have been designed to only light the center part of the burner. Did they even test this before they put it on the market?? I hope Trevor or someone else who is aware of this has some answers. I know that a year ago there was talk of a fix and never heard back about it. If nothing else they should make an iron plate to put over a burner so you can put something on a true simmer. My old Wolf burners also had a couple of heat rings, and on simmer only the middle ring was employed. For as much as I love the burners on this range top, if I had to do it over again with the problem with the simmer and the griddle (which also sticks by the way which my Wolf didn't), I would buy the Wolf range top. Capital Culinaria has a chance to really fix their product and I hope they do. The materials used are of a high caliber and those burners are to die for if they could get that simmer issue re-designed, and the uneven heating on the griddle fixed.