I can't really advise you on a pro-stove specifically, but as far as brand integrity, I can give you some advice on Viking. I've owned a Viking 6-burner + Grill cook top for approximately 15 years and I recently purchased a Viking electric wall oven.

Viking seems to get a bad rap on GW for poor appliance quality and poor customer service. As far as the quality of their appliances is concerned, I think they're as good as any premium brand on the market today. In 15+ years, I've never had a problem with my cook top that required service. The ovens are too new to comment on, but so far, so good. That's not to say that Viking doesn't have problems, because they do, but so do all the leading brands, including those you mentioned in your post.

I think a more important factor to consider when deciding which brand of appliance to buy, is the quality of customer service. In this case, unfortunately, Viking doesn’t do so well. Almost any question or problem you present to them will be directed back to the dealer that sold you the appliance. They absolutely will not deal directly with the end user / customer (you). This isn’t a problem if your dealer has a reputation for quality customer service, along with an experienced service staff. On the other hand, if this isn’t the case, or you live far from the dealer, then I’d avoid Viking.

Stainless is popular, huh? There are always the French ranges, if enamel will suit you. Last I was at Snyder Diamond they carried La Cornu. Their trim is satin nickel, I think, not stainless. You might call them to find out about service. Lacanche are only sold though Art Culinaire in Washington, but they are supposed to have good customer service. It takes several months because they're made to order, but you get to choose your color and the trim (brass, chrome, nickel or stainless).

Before you give up on your Wolf...have you tried a restaurant stove repairman?

Thank you both for your help!

JoelH - I did some more checking today on Viking, and the repair history/complaints look alot like where the whole industry is going. Stoves made 10 or more years ago were built like tanks (like my 'baby'), but new stoves are having a variety of problems (ignitors, electronics, etc.) - sigh.

pillog - OMG those are beautiful stoves! The only problem is I would be looking at the same problem - how do I get them service? The other downside (for me) is they (the companies) have chosen the burner configuration. For me having a burner set only for simmer or one for 'super' heat is a waste of landscape. I'd rather have the highest heat on all the burners I can get, and then adjust temp or pot placement accordingly. But boy I would like to have any of those ranges in my kitchen if it were just to look at (smile)!

What I find amazing is my 'baby' built in 1986 has more power and landscape than all the 36 in Pro stoves currently on the market.

As for service on 'baby' I've tried everything and everyone in/out of the area. Who knew the Santa Barbara/Ventura area of CA was the sticks. The big-box stores and Internet sales have forced the closure of many of the brick-and-mortar retailers we use to go to. Plus in SoCal (from San Diego to (as of this year) Santa Barbara) the independent repair companies are being driven out of business by one company/group of people who are attempting to monoplize the business - who don't have a very reputable track record with their customers or retailers. I tried today to find a showroom that would actually have any or all of the 4 stoves I'm interested in available for a hands-on eval - I found one with 3 of the 4 - 100+ miles away (sigh).

For a person who frequently bakes, cooks and entertains I've been reduced to manually lighting the burners and a Nuwave oven. To say the least there wasn't much entertaining or goodies at my house for Thanksgiving and Christmas this year (sigh).

I almost switched back Wolf today because a retailer told me of a major investment Wolf/SZ made in a SoCal repair company (the site is listed on the Wolf/SZ website) to provide service. However, checking BBB the company has an 'F' rating (sigh). I'm at the point now of just getting whatever stove is available at a big-box store, putting my 'baby' in storage and hope someday someone can bring her back to life.

This whole problem/issue has just put such a damper on my holiday season. I feel so bad not being able to have all the big family gatherings I normally have....a Nuwave can only hold so much (sigh).

You really should take the time to read the Cullinarian posts here. It would be well worth your time to visit the factory in Santa Fe Springs, too. Quite a few of the stoves are being installed now and when a problem did surface Capital or Trevor of Euro Stoves "Jumped right on it!!!! Good to see that kind of service.

I'm not a gasser, I love my Elux Induction, but were I interested in gas, The Capital Cullinarian would win, NO Contest!!!

Gary

Thanks Gary!

I feel like such a fool obsessing about a darn stove, but heck the kitchen is the heart of the family (at least in my family (chuckle)).

I think I'm gonna take your advice and bite the bullet tomorrow....It's Mon and they should be at work (right? Especially with a new product launch). I checked Google - they are only approx 100 mi away (aka 4 hours)...what can I say it's LA and I gotta drive through the heart of LA to get there. I just sent Surjit an email asking if I could visit - I'll keep ya'll posted.

From what I've read it sounds like the Cullinary is configured with 23K burners - what a dream! But the BIG question is - Can ya get service when you need it? I sent an email off to their support group asking who provides service up here. Crazy, but if Capital is off the floors in my area due to lack of support (only 100 mi from the factory) how are they providing support to the rest of the country? I guess that's a question to ask when I make it down there and ask face-to-face with the folks.

I don't know about the service company you're talking about, but I did have a service call on my Wolf cooktop. It was an installation problem that the rep could have diagnosed over the phone, not the short that my electrician thought it was. They insisted on sending a tech anyway, he was prompt, clean and experienced, and insisted on taking the cooktop apart to be sure there was nothing wrong with it, even though the first thing he did was tell my how it had been installed incorrectly (and which was the real problem). It would have been more convenient for me to just go right to the answer, but I'm impressed by their care and thoroughness.

It sounds like what you want from your description is either a Wolf, except for the stainless steel part. Maybe the Culinarian will do it for you. I would think they could send a tech from the factory if you had a big problem!

The reason I recommended a restaurant stove service tech is you might find one who is more familiar with older Wolf products and where to get replacement parts. There are all kinds of parts being made for old ranges, but sometimes you have to have the secret handshake.

Capital uses independent service contractors all over the US just like 95% of all other appliance manufacturers. I personally don't believe service is not available in your area.

Even if they don't have service in your area I would tell the manufacturer "find me a servcie guy and i will purchase a range" (this applies to all manufacturers)

In 7 years I have never had a customer for any manufacturer who could not get service.

Just as a side note "Lack of Service Support" is very different to lack of "Customer Support"

Good Luck

Trevor and anyone else reading this :

ginnys' problem is that she has an older Wolf range from the commercial division which IS NOT part of Wolf/SubZero. It took her a while to figure this out because of a bozo service co. and it seems that the range is too old to get parts for through normal channels. SubZero/Wolf does not support it because it is a totally different company than the Wolf that made her range.

While it stinks for ginnys, this situation could happen to anyone buying an appliance today. Sears/Kenmore routinely discontinue support for their appliances, NXR or Bluestar could go out of business or be reorganized and leave those owners stranded for parts once the current supply is exhausted, Lacnache or La Cornue could pull out of the NA market and can imagine the complaints people will have when they can't get a hinge or sparker for a $35000 range !

This is all great for informing people , but i don't think it's a reflection on current Wolf ranges. Caveat Emptor applies to any large purchase today.

antss: good point.

Ginny: I wonder if it's possible that your problem is too odd, small and interesting for your service guy to spend his time finding the distribution network for your part.

Call Wolf Commercial directly and see what they have to say.
http://www.wolfequipment.com/Wolf/About_Us/

Perhaps you need a service tech who specializes in commercial repair. If so, Wolf Commercial will be able to refer you.

Here is a link that might be useful: ApplianceAdvisor.com

You might take a look at these. There is some stainless, but not much. They are decidedly low tech which means is there is an issue just about any repair person should be able to resolve issues.

Joe

Here is a link that might be useful: Lacanche part 40

I highly recommend my Aga 6-4! While definitely a niche product (enamelized, modern cast iron unit with the look of a traditional Aga cooker), with 4 ovens (which many think are too small but they meet my needs extremely well) and 6 burners (including 20.5K BTU and simmer functions), I am very happy with this dual fuel, pro-style cooking machine.

However, as has already been noted by Antss, getting "certified" service for a British appliance in the NA market could be difficult for some consumers based on location. (It hasn't been for me in NYC). OTOH, and as Joebolt speaks of the Lacanche, the Aga 6-4 is a pretty basic machine without a whole lot of unnecessary bells and whistles. Any truly competent appliance tech should be able to service it. Depending on your cooking style, decorating preferences and budget, it could be worth your while to check it out: http://www.aga-ranges.com/_store/scripts/catlist.asp?idcat=28

Oops! Based on another reading of your cooking requirements, I guess I have to withdraw my rec. Given its burner configuration, the Aga 6-4 definitely violates your "landscape" requirements. :-) Sorry! But still wishing you good luck on your search!

You've probably made your decision by now, but I just wanted to share my experience.

I just got a 48" capital range - the precision model. I am also in So. Cal. I recently contacted customer service with questions regarding a propane conversion and each time I spoke to someone right away. They offered to send their service guy out to do the conversion for me if I wanted (we ended up having the propane company do it and it was no big deal). This is just to say that so far my customer service experience with Capital has been great.

I also owned a viking prior to this capital and although it had some ignition problems in the beginning, once those got worked out it cooked like a dream. I really loved that range too.

I "can" too and did not realize that the ss could discolor from doing this. I hope that doesn't happen to my new cooktop!

You guys are just so GREAT!

Antss (as they say) you 'hit the nail on the head' - my problem is because I have an old pre-Sub Wolf, and Sub can't help. I won't go into all the details why, but let's just say my stove is more of a commercial stove than the 'pro' stoves that Sub supports. Plus definitely my situation could be the same issue other owners may face with discontinued products or companies that pull out/fold.

Advisor - Yep, that's what I've got now - a company that services both the commerical and residential stove models....and I've gotta say he's become my angel. I've gotta say they are the most reputable, honest company I've had dealings with in a long time, and it's reflected in his A+ BBB rating and consummer evals you can find online. Finding reputable companies with this type of knowledge is like finding 'hens teeth', and I urge everyone buying one of these 'pro' stoves to do their research now before you need them, and before you reach the point of 'Who ya gonna call?' Also in SoCal don't expect the warrantty folks designated by your MFG to be the best/most knowledgable company to call.

Gryane - Nope, haven't made up my mind yet, but I stumbled on Jade today which looks like pro-quality - I know nothing about them but they are here in SoCal. If I get forced into buying, I might pay them a visit 'cause they look like more pro vs pro-style - but like I said I know nothing about them yet.

As for me right now......

Finally after 4 months I have what I hope is good news, and not more months of waiting. My Tech called today and has finally located and ordered the parts - $660, and they should be here next week for install - with install approx $800. I thought my 'fix' was resolved 4 months ago, so this time I'm holding my breath and keeping my fingers-crossed. As for visiting Capital, I haven't heard a word from them (no calls, no emails), but then again it's the Holidays and they may be closed....so no visit to their plant.

Now the question - why would I repair an 20+ year old Wolf and not just bite the bullet and get a new one. Well, (1) I've got my fingers crossed that my 'baby' (when fixed) will out live me, (2) she has more landscape and power than the majority of the pro-stoves curerntly being sold (exceptions - Capital and Blue Star on 2 or more burners, and none on landscape (all are 9" less depth)). My 'baby' right now has a broiler/salamader (like the ol' restaurants) and a grill (both run at 20K BTU) that you maintain like the soda fountains of old - with a lava stone and selzer water. As for the ignitors, they are covered and protected in the internals of the stove, and not exposed/located next to the burners where they can be bumped/damaged during cleaning and normal maintenace. The stove is all open burners like the restaurants (or like the Culinarian), and not the gimmacky star, super low, etc. configurations now being sold. I finally found a site with the old ad data for my stove (link below - "Baby's" on the left in the pics, and she's all black no SS) Ya gotta remember my 'baby' was built in 1986 (24 years ago...geez a quarter a century ago...the dark ages). When you read the specs it makes you think what happened to the 'pro' industry - they are no longer professional stoves they just look like professional stoves (sigh).

All I gotta say is 'Baby' may not be 'glitz and glam' but she still 'WOWs' folks when they walk into the kitchen, her oven is a bit smaller than today's models (the standard oven - no prob for me), and dang she is a shear dream and work horse when she's working BTW, I have a 20" high riser on her - great for warming plates...and heck when we have big family gatherings they call me the 'short order cook' when everything is fired up (broiler/salamader, stove, grill, oven) and the food is flying (Chuckle!).

Keep your fingers crossed for me that my Baby will get her second chance at life next week, and my hopes don't get dashed again!

http://www.wolfstoves.com/Wolf/37Home.html

Four Burners with 11" x 25.5: Manual Griddle Raised and High Broiler 560 lb.

Standard with the following
� 37 1/4" w 33 1/4 d x 37" Cooking Height
� Cast Iron porcelain top grates
� 17,500 btu top burners
� Electronic ignition on all open burners
� 5" riser, HB Models with 10" riser
� 10" or 20" w/ removable high shelf optional
� Red Knobs
� Large Capacity Oven with up to 30,000 BTU
� Standard: 29"w x 22"d x 13"h
� Convection 29" w x 20.5" d x 13" h
� Porcelain oven interior with 2 chrome racks and 3 rack positions
� 20" Stainless Riser W/ removeable high shelf \

If I had that stove I'd do whatever it takes to repair vs replace. If it's a $1500 investment after 20 years and the life is another 10, it's well spent. Fortunately, your location provides you with someone who can give great service and do custom repair. You "know" and love her and it's not clear from you posts what improvement a new range would make.

I'm with rococogurl on this, what ever it takes to get your Wolf fixed.

Wishing you the very best that this time will do it!

If you can keep her running--keep her! :-)

For cooking appliances, fixing is better than chucking, and especially non-electronic versions which can live forever....or at least outlive us.

Scratches and dings say she's seen things and cooked things a new unit can only dream of.

Here is a link that might be useful: ApplianceAdvisor.com

By all means then, I vote for keeping her as well! FWIW, for over 25 years, I was the proud owner-inheritor of an antique "Smoothtop" stove that was built in the 1920's. With double cooking ovens, double warming ovens and 6 Vulcan open burners, she was a star performer of unmatched period beauty. Dang, did I love that stove! Indeed,in my original reno plans, she was to take centerstage in the kitchen redesign. However, as luck would have it, the old girl could not go knuckle-to-knuckle with a disaster-prone plumber who attempted to reroute her gas line. Had I been able to save my Smoothtop for only $1500, I'm sure I'd still have her today. But, in the end, I would not have been able to save her without also spending several thousands in dollars and several months in wait time on a total repair and restoration of an antique appliance. Given that she had been putting out for nearly 90 years or so at that point, I made the painful decision to retire her and to go with the Aga. (A decision I do not now regret, btw).

I tell you this only because your beloved Wolf appears to be more of the "old school" variety of appliance that was not built pursuant to the modern day scheme of planned obsolescence. So, if you can save your tried and true Wolf for $1500,instead of spending at least 2x that amount or more for a new product, then shucks! That's a no brainer in book! In that case, I say go for it!

ginnys_2010,

Just a thought about why local retailers are telling you bad things about Capital. If I'm not mistaken, Capital was doing it's own distribution in SoCal which alienates local distributors and therefore the dealers they have exclusive contracts with. Your head would spin at how fast that tune will change if Capital signs on with a local distributor.

I've taken the top off of my Culinarian for cleaning and the bottom panel off for our floor installation and I do not believe that this range would require any special training to service. I'm positive any competent appliance service company would be able to rebuild the range if necessary. That combined with the fact that they have always returned calls to their support number and emails gives me comfort that any issues can be resolved. Being so close to the factory, they might even send out one of their in house techs.

As to SS... I've had SS appliances in a restaurant kitchen and there was certainly no "baby-ing" going on. Yes, it does get scratches and some stains but for the most part, it's pretty durable and easy to clean. Enamel and painted surfaces can chip which can then lead to corrosion. Good SS can be easily buffed to remove scratches and stains. I used a green scouring pad (*not* the ones made for non-stick) and buffed out the inevitable scratches of construction after our remodel was done. Just rub gently along the grain of the SS steel and the scratches disappear like magic. In the restaurant, we used a very fine grit (like a 00 or 000) sanding block to buff large areas. Remember SS was used on commercial appliances first because it was easy to care for and repair. Beware however, not all things sold as SS is bare SS. Many refrigerators and dishwashers for instance use a coated SS (sometimes sold as "SS finish" or "Titanium finish") to resist smudges and finger prints. These should *never* be buffed as I described above.

Good Luck.

Ever want to kiss your Tech's feet - I sure came real close today! Gotta a call the parts were in late Thurs afternoon and the Tech showed up this AM. He swapped out all the ignitor modules (4 in all - the only electronics on 'Baby', and all original equip...pretty good considering they are 24 years old). 1 controlled the 2 gas tubes on the grill and salamanger/broiler), 1 for the gas tube for the left burners, 1 for the gas tube for burners on the right, and 1 for the oven. In short, 'Baby' had a complete make-over. While the Tech was still on the floor he gave me the honors of firing her up....which was immediately followed by my hoots and dancing around the kitchen. As he left he told me he better not hear or see me at midnight tonight standing on the mountain top behind my house screaming SHE'S ALIVE!!!! ...and I better send him some of the cookies he knew I was gonna have to bake later today to celebrate her rebirth. Gee, I wonder how he knew (chuckle)?!

So 2011 is starting off as a FANTASTIC year for me and 'Baby'!

What great news! What a fantastic way to seal 2010 and enter 2011. Congrats!!! I hope you asked your tech what his favourite kind of cookies are... he deserves a batch or two.

YEA!!!! ginnys! that is indeed a great way to start the new year. Bake lots a cookies for the tech.

What a wonderful New Year's gift!!!! I'm so glad you stuck with it. My cousin has a similar stove so I have half a clue how wonderful it is. May the new igniters outdo the originals for longevity.

Cookies for everyone!!! Yay!!!