I'm unsure what my DCS burner output is, however I used it for the first time yesterday and it boiied water more quickly than my DCS cooktop in the kitchen. Mine came free on a promo with the bbq, however yesterday was the first time I put it to the test. FYI it's a double sideburner.

PS: I also think the venting goes straight up with no elbows, but with the new cabinets, we may have to put a slight jog in there. Should we use round flexible venting all the way to the roof or the square tin HVAC type venting from wall to roof?

The SSII is stainless steel construction, as is the backward inclined material handling fan. The entire operating guts of the unit will slide right out the back of the box if necessary. Keep in mind that the boiler/furnace/power venter must be set-up correctly with a tech who owns and knows how to operate digital combustion analyzers. If your oil company doesn't think they need them, get another oil company. If you go this way, the furnace/boiler should be thoroughly cleaned and set up at the time of installation of the power venter. Get a fresh start.

You are correct ask about the lower end of the heat range capabilities of a new cooktop. But, most manufacturers will only provide one low burner for simmer. It's been my experience that the one low burner, regardless of brand really isn't low enough to guarantee no scorching. If you want to make and hold Hollandaise, mashed potatoes and a chocolate sauce at the same time, there will only be one very low burner on any unit, regardless of size. My experience is that a really low burner really isn't low enough. Finding a unit that has two low burners may be close to impossible. You could order that custom configuration from BlueStar. That is a lot of money and trouble for something that is easily solved. Instead, you place your Hollandaise, mashed potatoes and chocolate sauce in a hot water bath. In professional kitchens, that's how we hold delicate items, hot water baths. Order the unit that you like the best. Just use a hot water bath.