blue star vs capital culinarian cooktop

recently bought a house with a viking 6 burner cooktop and a downdraft vent - which i hate due to lack of btus, very poor flame pattern and useless downdraft vent; can't wait to get that system out of here

will either go with blue star or the new capital; 22,000 btu for blue star vs 23,000 for capital; star burner pattern for blue star vs 3 concentric circles for capital (which on paper seems to leave a dead spot in the middle); i' have seen the blue star in use but not the capital yet

either seems to be a major improvement from what i have and hopefully close enough to real commercial ( i used to cook professionally) so i don't have to go with a 30,000 btu vulcan and then all the stuff (e.g. fire control system) that a full commercial unit requires

anybody have any direct experince with the blue star and/or capital culinarian that you can share?

thanks

update - i got the culinarian; couple of immediate issues that surfaced upon first use; grate pattern isn't optimal - you can't slide pans around (especially smaller ones) without a tipping risk as there are some 'holes' in the pattern; i have a self clean - the oven racks are the worst i have ever encountered in any stove - they're on 4 flimsy little wheels which makes the rack very wobbly and also difficult to pull out completely and relocate to another level (especially if hot) - whoever designed those never used it; last point - the oven vent behind the rear burners is raised and is too close to the burner such that you can't center a large pot on teh back burners

now we're trying to get the hood setup right - tip: be careful to base your hood size decisions on the internal/operative size of the hood (i.e. the part that actually tents/captures/removes fumes - not the external dimension of the hood box which may have 6 inches or so on non venting dead space; similarly consider the depth of the operative dimension of the hood - especially if in an island setting; we made this mistake and now likely will junk a wolf hood that's too small and possibly have to do a custom

at low simmer, you fight the clicking - question is how low is low; as somebody above pointed out, you can double stack the grates

i have also put mine in an island setting which makes venting much more of a challenge; i would strongly suggest that the 42" inch hood is too small; mistake we made was using the outside dimension of the hood (42")  vs the actual operating dimension internally (~36"); same issue re depth; you want 3 + inches of active hood coverage (i.e. the portion of the hood that actually captures and exhausts fume vs the flat non operative borders of the hood frame) beyond the outer edge of you pan on the burners; we used a 42" wolf and then very quickly found out that we lost about 4-6" of active hood coverage due to the shell; now trying to get a stainless steel specialist to basically put about a 3-4 inch flange angled at about 45 degress all around the outer edge of the hood shell to better capture fumes; if this doesn't work, we take this one down and get the next size (though the depth problems would still impair the next size wolf); have had some discussions with the modernaire expert to make a custom (46" wide  and deeper) - the likely plan B; also, we initially started with a 900cf motor - too small - pulled that and put in the 1200cf motor which helped but still not there

self clean oven racks are a joke - whoever designed/approved them should be fired; be sure you check them out

one more point; the blue star burners are not fully adjustable (why not  is beyond me); that was the single point that got me to the CC; otherwise i would have gone with the blue star