We ordered a Capital Culinarian, based on Trevor Lawson's awesome youtube demos, his encouragement for potential customers to go to Eurostove, bring as many of your favorite recipes as you can cook in a day (or even two), go out shopping for supplies, and test-out a Culi.
After three months use, I have to say, "I love this stove!" The heat is great. I test-boiled 12 qts of water, 23:50. On my Camp Chef 30k btu, 19:45. Either Camp Chef isn't really 30k (but it will make a 16 in carbon-steel wok bottom glow red, so it is a hottie), or else the Culi is more than 23k, or the Culi's flame pattern is more efficient.
For ultra-fast boiling of stockpots of water, of course induction is unbeatable. I would not take induction over the Culi, if I had to choose one or the other, but I could definitely see having a single or double induction hob as a nice complement to gas.
We got the "BBQ grill" option (with 6 regular burners). It's really nice. It won't replace an outdoor grill (I've used Webers since '77, love em, I don't think I want to spend $$$$ for a Kalamazoo, but I saw a Primo demo with hardwood logs cooking yesterday, it was a total temptress ;) ) For winter steaks, I go with a ridged cast-iron skillet over the Culi.
Cleanup is a cinch. It's really well designed, especially following Trevor's instructions for using alu foil linings. Burner caps are a finicky to reinstall after removal, not sure what happened here in design/mfring. It's the only thing you can't quickly take apart and put back together.
Capital did a design change from initial pre-production top-configurations having three 23k btu burners, two 15k burners and one 8k burner, to all 23k burners. You need some heat diffusion for super-low heating with this. I've double-stacked grates, put a small pan in a big cast-iron skillet, pulled out the old double boiler. They all work. I should contact Trevor about seeing if I can get an 8k btu burner cap or two.
The big oven is great. The 30 incher is wider than most others. Self-cleaning, rotisserie, oven-thermometer checks show good dial-temp-indicator accuracy (within 15-20 degrees).
We also installed a Wolf L double electric built-in. It's awesome. I mostly use the lower oven for high-temp cooking to minimize heat rising to the control panel's electronics.
You can run convection/dehydration mode down to 110 F. Caveat, the digital settings are pseudo-precise. I did a dry-air sous vide chuck roast, wanted to hold 130 F for 24 hours, but temps jumped, according to two thermometers, from 122 F to 135 F. (So, it won't take the place of a water-immersion device for ultra-precise temp control.) Still, the roast was delish, tender and pink at 135, and the low-temp convection/dehyration mode has worked nicely for drying tomatoes, apples, and beef (jerky). I've made tasty breads in both the Culi and the Wolf.
I like using Wolf convection for drying implements, like the Culi's cast-iron grates. (My kitchen designer pointed out, you can get some good workouts doing curls with these heavyweight babies.)
The Wolf digital-control warming oven is superb for dough-rising, and tenderizing your thick steaks, (I'm E coli proof. YMMV ;) )
We got a Liebherr fridge. Miele uses Liebherr compressors. The performance specs on Liebherr are just a little better than Miele (its Supercool mode, -26F is a couple degrees cooler than Miele, and lighting is ultra-longlife bulb/emitter, low-heat, low wattage LEDs). We had a Sub-Z that conked out after 25 years. Instead of getting a new compressor, we decided to go with current gen technology, and it looked like the Germans were ahead of the Wisconsans at this point in time. It doesn't always close all the way if you just casually push/swing the door or freezer drawer and walk away, but no problem, it starts beeping after a couple minutes to alert you.