This range has triggered the mushroom factor in my kitchen (where a simple install mushrooms into a total remodel) which it trying to limit . New vent hood and vent pipes new dampers and caps exterior wall paint. A 800 cfm. Kobe hood which sucks the total volume of air out of my kitchen 2.5 minutes (on high speed only ) You don't really understand what this means until its 107 degrees outside. Wall plug and switch being moved /wall patched and repainted. Gas connection being moved. I done the work myself so its not expensive I just whining.

I getting a Bluestar Heritage range but I am loosing the old time vertical storage the old 36 inch Catalina range had (cooking sheets and stuff). I am also loosing the covered center area of the range (was a griddle with a porcelain cover). I live in a very small home to current standards (1k.sq ft) my kitchen would more appropriately be called a galley (16 x8.5) so space is a real problem. But now the real problem its trigger a reorganization of my cabinets and it will not fit.

So with the new range my real question is I know I probably need pan I don't have and I have pans I wont use. I have a lot of stainless pans thin and thick bottom. Will I still want to use the thick stainless? Great for spreading the heat due to the old small burner but heavy to shake and move. Or will I use the thin stainless more due to the larger burner pattern? What do I use in a broiler? The old range had a special pan that drained the fat in a cover lower area which kept from being exposed to the flame. What will I use with the new one? It goes without saying I steal the old stove broiler pan prior to the Funeral/Tribute to the old Catalina. It will be missed.