"My ultimate stove would be a the new model 30 inch capital with the infra-red grill but with bluestars four stovetop burners..." Well, what about getting a Blue Star and one of these (or some other type of outdoor infrared grill)? It would kinda/sorta cover all your requirements, and save you quite a bit of money. I have both (RNB30 and the Turbo Sport), and I think it's a great compromise. Yes, I have to go outside to grill. BUT, these infrared grills create a HUGE amount of smoke! It's their operating temperatures -- they're literally incinerating grease, which results in flare-ups (if not careful) and copious, billowing clouds of grilling essence! I'm eagerly awaiting the first reports from new Capital range/grill homeowners with under-performing hoods -- should be quite entertaining!

My criteria for an outdoor grill is 100% SS components and good Customer Service. I have settled on either the DCS or Capital and will probably go with Capital because I have a Culinarian Range and am satisfied with their Customer Service. It has to be all SS because the installation is at beach front location. Many Grills LOOK like they are made of all SS, but are not. Lynx is one that is not. DCS does offer a lifetime guarantee on their unit which is pretty impressive and their CS is supposed to be top notch according to the brick and mortar retailer who also will price match any internet price. DCS offers a 36" and 48" that look great. Capital offers a 30", 40" 52". the 40" is just about perfect for my needs. DCS does not offer infrared burners, Capital does and will accommodate customization, ie all infrared burners(there are 3 burners in the 40" grill)

Oh my - I did not mean to scare you all! It functions beautifully. I am just neurotic about having everything look nice. It will never look brand new once you use it. Yes, all the drippings fall into the pan which cleans perfectly. You have to keep in mind that I never cleaned an outdoor grill before. DH did that. I like everything to look perfect. The top of the range and the ovens clean so easily and always look good as new. The grill will have black marks on the grill portion that I can't get off which bugs me. I'm probably unrealistic in that area.

I'm not opposed to mixing some pork or pork sausage with the beef for a burger but if I want meatloaf, I'll make meatloaf and I do like meatloaf but to me, meatloaf is not a burger. And for me, meatballs should be somewhere in-between. A little filler but not just meatloaf made into little balls. A good burger with a bit of seasoning mixed in, on a toasted, quality bun (or open face with toast), maybe a couple paper-thin slices of raw onion and occasionally some good cheese can usually stand on it's own and doesn't need pickle, relish, tomato, lettuce, or "special sauce". Bacon can make anything better but usually I wind up eating the bacon as an appetizer, then eat the burger. As quality dwindles, then add some steak/BBQ sauce and other stuff. If I want to go for something unusual or more decadent, I'll try a Juicy Lucy. When I'm at a restaurant, I guess I look more at what they do best. I don't order steak at a bar. I don't order lasagna at a seafood place, etc.